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HomeMy WebLinkAboutThe Huron Expositor, 1979-11-15, Page 78Pies MINCE MEAT FOR XMAS 1 lb. seeded raisins 1 lb. currants 1 lb.sultana raisins 1 ib. pitted dates 1 Ib. ground beef suet 3 tbsp. mixed spices 16 apples (Spy) chopped fine Halved 1 small bottle red maraschino• cherries and 1 small bottle green • Maraschino cherries. 1/2 ib. blanched.. almonds Sweet cider to cover. Recipe improved with small amount of brandy added. Will.keep in sterile sealers or 'crock. Beth Bechely Seaforth MINCEMEAT 1809 YEAR 1 lb. dark brown sugar 1 Ib. sultana raisins 1 ib. muscat raisins 1 lb. currants 1 ib. ground beef suet. 6 apples, unpeeled and grated 8 oz. citron peel; diced grated peel of 4 lemons ,'/2c. apple juice juice of 4 lemons 4 nutmegs, grated 3 Tbsp. cinnamon 2 Tbsp. ground coriander 1/2c. dark rum '/2c. brandy Place everything in large stone jar. Mix 10 or 15 mint►tes. Cover with good:layer of crumpied wax paper, then double . thick- ness of aluminum foil. Put in cool place for .3-4 weeks. Can. be :kept in freezer containers. Beth Bechely, Seaforth GRASSHOPPER PIE Chocolate Crumb Crust ' VA cups chocolate wafer crust, .c melted butter. Filling 30 large marshmallows or <3 c miniature '/r c milk • c green cream• de menthe '/. c white cream de cacao 1% c whipping cream Combine chocolate, crumbs and butter. Press into a 9 inch pie plate. Chill. Melt marshmallows with milk over low heat, stirring constantly, Chill until slightly tnickened. 'Blend in liqueurs. Whip cream and fold in. Tint with green, food colouring if desired. Pour into crust. Chill until firm. Garnish with grated chocolate, crushed .peppermint candy or whipped cream. Makes about 8 servings. Marjorie Duizer, Londesboro Pawl 52 Christmas Cookbook NO BAKE PUMPKIN PIE c cooked, mashed pumpkin 1 package non-dairy, :topping, 1 c milk c sugar 1 tsp. cinnamon tsp. each cloves, nutmeg, ginger 1 package instant vanilla pudding Prepare non-dairy topping,set aside,' in a large bowl mix all other items• together, then add topping slowly, Place filling in graham cracker pie crust or baked pastry pie shell and chill" before serving., Norma Daer PIE DOUGH (Rich, large amount) 5cflour '4 c white sugar '/. tsp. baking powder '/.:tsp. salt Mix all ingredients well. Add approx. 1 lb, shortening or lard (as preferred). Mix well to crumb stage. Add 1 egg with water to make 'A c. solution. Egg can be beaten slightly with %tsp. vinegar. Mix liquid with dry ingredients to make a soft dough. This may be refrigerated anal cut off as needed. Jean Eckert. Dublir PUMPKIN PIE c. pumpkin 1 c brown sugar 1 tsp. ginger. dashof nutmeg' and cloves 1/8 tsp. salt 2 eggs (well beaten) 1 c milk or cream 2 tsp. melted butter. Pour into an unbaked pie shell. ; Bake 425°F for 10 minutes, then reduce heat to. moderate 350° and bake until filling is set. Jean Eckert, Dublin • IMPOSSIBLE PIE 4 eggs ti. c soft margarine 1 c white sugar c flour Y. tsp. salt /2tsp baking powder 2 large cups milk (16 oz.) 1 c coconut 1 tsp. vanilla Place all ingredients in blender at one time..Blend until well. mixed. Pourinto a ,buttered 10" pie plate (glass). Bake at 350° for 1 hour until very nice and brown. This is non fattening. Theresa Costello, Dublin, BUTTER TARTS 1 c corn syrup 2/a c brown sugar Cook for 5 minutes, stirring Add V 'c butter and stir. 2 beaten eggs 1 tbsp. vinegar 1 tsp. vanilla 1 tbsp. flour Pour hot syrup . into egg mixture. Coconut or raisins may be added. Makes 2 dozen tarts. Addie Hunking, Londesboro TART FILLING 1 c corn syrup ' c brown sugar 2 tbsp. butter . 2 eggs, well beaten After putting in the pastry, put a few nuts on top if desired. This recipe was a favourite of the late Mrs. Alex Manning of Blyth. Ellen. Johnston, Auburn EGG NOO PiE 1 'c vanilla wafers 1 c very finely chopped pecans '/i tsp. cinnamon '/. tsp. nutmeg • c butter, melted 11/2 tbsp gelatin (1' envelopes) % c brandy c :rum 4 eggs '/s cup sugar 1%cmilk 1 tsp vanilla 10 oz. heavy cream Garnish a little sugar rum chocolate curls pipe with whipping cream Preheat oven to 350° Combine crumbs -+ with nuts, and spices and; stir into melted butter. Press mixture into 10" pie plate and bake for 10 minutes: Cool. Mix brandy with rum in a small heavy saucepan and sprinkle gelatin over. Allow to soften.. Separate eggs and beat yolks with sugar until light and lemony coloured. Scald milk and beat it :slowly into egg yolks. Return mixture to saucepan and very carefully cook until' it coats `spoon. Stir in vanilla. Heat gelatin gently till dissolved and stir into custard. Cool in refrigerator for 20 - 25 minutes. Keep whisk in and stir occasionally. beat',gg whites until stiff. Beat cream until whipped. (keep half for garnish):' Fold whitesand then cream into custard. Ponr into, crust. aChill till firm.: Add a little rum and sugar to reserved cream and decorate pie. Decorate top with chocolate curls. Nancy Larone Seat'orth