Now this may be the recipe you grew up with for pecan pie. Lots of people use those nice little recipes in magazines, newspapers, and the grocery store. They are great recipes to use. Solid, no fail directions. Manufacturers want you to buy their stuff again.
So, I begin my week of pecan pies. When my daughter was picking out the recipes for November, she mentioned there were a lot of pecan pies. Then she looked at me a bit confused. I don’t make pecan pies. Her great, great grandmother did. Her grandmother did. But, no, not I.
I do however, like mincemeat pie. Sadly, no one in my family will join me in eating such a thing. Here is a combination of the two types. This recipe from my favorite brand of mincemeat. (other than if my mother suddenly manages to lose a good 35 years of age and health problems and made a bit of her own mincemeat)
Unfortunately, this recipe calls for something that doesn’t exist anymore, sticks of pie crust mix. (or does it?) You will just need to make your own pie crust or use the more modern mix from Betty Crocker.
2 sticks Betty Crocker Instant Mixing Pie Crust Mix
1 cup pecan halves
28-oz jar none such mincemeat
Heat oven to 425 (hot) Take 1/2 cup pecan halves and chop finely. Mix pastry as directed on package–except add chopped pecans with the water. Line pan as directed for two-crust pie. Spread mince meat in prepared pan. Arrange remaining 1/2 cup pecan halves over mince meat. Cover with top crust. Cover edge with strip of aluminum foil, remove 15 min before end of baking time. Bake 40-45 minutes. Cool slightly before serving.
This is an unusual little dressing for fruit salads. You can use it on green salads too if you are a cranberry salad dressing fan. I cut the oil a bit when I make it.
9 tbsp oil
3 tbsp lemon juice
1 tsp salt
1/2 tsp mild paprika or suit taste
6 tbsp strained cranberry sauce
2 tbsp sugar, more or less
Beat oil, lemon juice and seasoning togethr. Add the cranberry sauce slowly, a tablespoon at a time. Sweeten to suit and use with fruit salads.
You need a retro appetizer…I have got a recipe. Unfortunately all I know is that it was ripped out of a TV Guide who knows how long ago and appears to be a Kraft advertising section. It is very yellowed. This is sort of a hot chicken salad stuffed in cheesy cream puffs.
2 cups finely chopped cooked chicken
3/4 cup chopped celery
1/4 cup chopped onion
1 cup (4 ozs) shredded KRAFT Aged Natural Swiss Cheese
1/2 teaspoon KRAFT Pure Prepared Mustard
1/2 teaspoon salt
Dash of pepper
KRAFT Real Mayonnaise
Petite cream puffs
Combine chicken, celery, cheese, mustard, seasonings and enough mayonnaise to moisten; mix lightly. Cut tops from Petite Cream Puffs; fill with chicken mixture. Replace tops. Bake at 350, 15 minutes.
Petite Cream Puffs
1 1/4 cups water
1/4 cup PARKAY margarine
1 cup flour
1/2 teaspoon salt
4 eggs
1 cup (4 ozs) shredded KRAFT Aged Natural Swiss Cheese
Bring water and margarine to boil. Add flour and salt; stir vigourously over low heat until mixture forms a ball. Remove from heat. Add eggs, one at a time, beating until smooth after each addition. Stir in cheese. Drop rounded teaspoonsfuls of dough onto greased cookie sheet. Bake at 400, 30-35 minutes or until golden brown. Remove from cookie sheet immediately. Approximately 4 1/2 dozen.
To make ahead: Prepare cream puffs as directed. After cream puffs have cooled, cover loosely and store overnight or freeze in plastic bag until ready to use. When frozen, thaw before filling and baking.
The surprise in this pie might be just how good it is for you. Coconut daily gains a reputation as a healthy food and oatmeal is a classic health food! This homey retro pie is easy and should find its way into your dessert rotation. Use up that bit of coconut left from holiday baking in this perfect for winter temptation.
1/2 cup sugar
1/4 cup margarine or butter, soften
1 cup dark or light corn syrup
1/4 teaspoon salt
3 well-beaten eggs
1/2 cup shredded coconut
1/2 cup quick-cooking rolled oats
1 9-inch unbaked pastry shell
Add sugar gradually to margarine; cream till fluffy. Add syrup and salt; beat well. Beat in eggs, one at a time. Stir in coconutand oats. Pour into pastry shell. Bake at 350 till knife inserted off-center comes out clean, 50 minutes. Cool. From Good Food on a Budget, 1971.
This one may be prepared a day in advance and makes a nice “grown up” pie.
1 envelop unflavored gelatin
5 tablespoons cold water
3 cups hot milk
1/8 teaspoon salt
8 tablespoons sugar
3 eggs, separated
5 tablespoons rum
3/4 teaspoon almond extract
1 9-inch baked pie shell
1 cup heavy whipping cream
1 tablespoon sugar
1 teaspoon rum
2 tablespoons grated semi-sweet chocolate
Sprinkle gelatin on cold water; allow to stand 5 minutes. Dissolve in hot milk; stir in salt and 4 tablespoons of the sugar. Beat egg yolks and add milk mixture. Cook in double boiler over hot water, stirring constantly until slightly thickened. Remove from heat, cool thoroughly. Stir in the 5 tablespoons rum and almond flavoring.
Beat egg whites until stiff,gradually adding remaining 4 tablespoons sugar. Fold into custard and turn into pie shell; chill thoroughly. When pie has set, spread with whipped cream to which the 1 tablespoon sugar and teaspoon rum have been added. Sprinkle with grated chocolate. Yield: 8 servings Source: Southern Living Party-1972
This recipe is another one that my family calls me to share with them. It is well, odd…but really, try it. You won’t go back to plain old apple pie. The crust turns out well every time…so worth it for just the pastry recipe. From the Crisco test kitchens. This is a super pretty pie, good for holidays!
2 2/3 cups sifted all-purpose enriched flour
1 teaspoon salt
3/4 cup Crisco oil
1/4 cup water
Mix flour and salt in a bowl. Add Crisco oil and water. Stir with a fork until blended and dough holds together. Divide in half and form to flat circles.
Roll out half the dough between two squares of waxed paper until circle of dough touches edges of paper. Dampen work surface to prevent waxed paper from sliding as dough is rolled.
Peel off top paper. Pick up rolled dough with bottom paper and turn onto a pie plate, paper side up. Carefully peel off paper and press dough into pie plate. Trim dough even with edge of plate.
Roll remaining dough in the same way for the top crust. Add filling to pastry-lined pie plate. Peel waxed paper from top crust and place over filling. Trim about 1/2 inch beyond edge of pie plate. Fold edge of top crust under edge of bottom crust. Seal by fluting with fingers or fork. Prick or slit top crust to allow for escape of steam. Bake as directed under filling recipe.
3/4 cup sugar
1/2 cup water
1/4 cup red cinnamon candies (red hots/cinnamon imperials)
5 medium cooking apples (5 cups sliced)
1 tbs. flour
1 tsp. lemon juice
1 tbs. butter or margarine
In a medium saucepan, combine sugar, water and cinnamon candies; cook until candies dissolve. Pare, core, and slice apples; add to sugar mixture; simmer until apples are red. Drain; save syrup. Blend flour into cooled syrup and add lemon juice. Spread apples in a pastry lined 9-inch pie plate. Pour syrup over apples. Dot with butter. Cover with top crust; seal, and flute edges. Cut slits for escape of steam. Bake at 400 F. about 30 minutes until desired brownness.
A touch of fall sneaks in every now and then this time of year. The produce market starts to bulge with apples, pears, the fruits of autumn. My family makes this pie for Thanksgiving, but really, I could probably eat it every day. I use about half the sugar the recipe calls for and don’t peel the apples.
Double crust pastry for 9-inch pie
11/2 cups sugar
1/4 cup cornstarch
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/4 teaspoon nutmeg
3 cups (3 med.) peeled and thinly sliced apples
1 cup fresh or frozen cranberries, ground
1 cup dried apricots, ground
milk
sugar
Oven 375
In large mixing bowl, combine sugar, cornstarch, cinnamon, salt and nutmeg; stir in apples, cranberries and apricots. Turn into 9-inch pastry lined pie pan. Roll out remaining dough; cut slits for escape of steam. Moisten rim of bottom crust. Place top crust over filling. Fold edge under bottom crust, pressing to seal. Flute edge. Brush top with milk; sprinkle with sugar. Bake at 375 for 45 to 50 minutes until golden brown. Serve warm.
This pie should really be called something that involves getting dumped, failing a test, or PMS. Maybe “Stress relief Pie” or “Comfort Eating Pie”. This is the pie that would be whipped up from time to time whenever my world was ending as a teen or whenever my mother was having a particularly stressful time. It is insanely rich and definitely cures all ills. Not quite as easy as the Marshmallow/Icebox/Chocolate pie but way more intensely satisfying
4 eggs (whole)
1 1/2 c sugar
pinch of salt
1 heaping tbs flour
2 sq chocolate
1/4 lb butter
1 tsp vanilla
Melt chocolate and butter together. Beat eggs; add sugar and salt, then chocolate and butter that have been melted together. Stir in flour, add vanilla. Bake in greased 9 inch pie pan for 25 minutes at 350 degrees, then reduce heat to 250 degrees and continue baking for about 20 minutes.
We bought some lovely peaches yesterday. Of course, this recipe calls for canned peaches, but you could use fresh peaches. I am afraid though, that the peaches we got yesterday are totally unsuitable for anything other than wanton fresh peach enjoyment. That is really too bad though…because this is an excellent retro dessert recipe.
Crumb Crust: Roll 16 graham crackers into crumbs. Add 3 T. sugar, 1/3 c. melted butter. Bake 350° 10 minutes.
Filling:
3-3 oz. packages cream cheese
1/3 c. milk
1/3 c. sugar
2 eggs.
1/4 t. vanilla
2 c. canned cling peaches, drained
Blend cream cheese and milk. Add sugar, eggs and vanilla, beat with rotary beater until smooth. Place peach slices in pie shells. Pour cheese mixture over peaches; bake 350° –20 minutes. If desired, garnish top with additional peach slices and dust with nutmeg.
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