Family Recipes

(Two pies)

• Large can best pumpkin
• 4 well beaten eggs
• 2 scant cups sugar
• 2 t. cinnamon
• 1 1/2 t. ginger
• 1 t. salt
• 1 3/4 c. evaporated milk
• 3/4 c. regular milk (not skim)

Mix dry ingredients. Add eggs, mix well. Add milk.

Bake at 4250 for 15 minutes, and at 3500 for 45 minutes in UNBAKED pie shells. Pies are done when an inserted knife comes out clean.

I use the Spry Water-whip method for my pie crusts, recipe is in this book.

Note: Mother won a prize at the Iowa State Fair with this recipe except she used three cups of regular milk instead of the I 3/4 cup of evaporated milk and 3/4 cup of regular milk.

• 5-6 cups (6 firm apples like Pippins)
• 1 c. flour
• 1/2 to
• 1 c. sugar
• 1 t. baking powder
• 3/4 t. salt
• 1 unbeaten egg

Grease a 6 x 10 inch or 8 x 8 inch baking dish, (Double the recipe for 9 x 13 inch pan)

Use dark firm apples (green apples Pippin) cored, peeled, and cut in bite size pieces. Distribute evenly in bottom of dish.

Sift dry ingredients together and drop in unbeaten egg. Mix together with fork until crumbly. Sprinkle over apples.

Pour 1/3 c. melted and cooled margarine over top of everything. Sprinkle cinnamon over top of this.

Bake at 350° until done (about 40 minutes). Top will be brown. Top with whipped cream or ice cream • (or nothing). Eat and enjoy.

Note: Most of you have this recipe as of 1998. Mom made this quite often and everybody always liked it.

• Pie shell
• 1 pkg. Strawberry Jell-O
• 1 1/4 c. hot water
• 1 pint of vanilla ice cream
• 1 cup drained, sliced strawberries

Dissolve I pkg. of Strawberry Jell-O in 1 1/4 cups HOT WATER. Spoon in I pint of Vanilla Ice Cream, and stir until melted. Place in refrigerator until thickened, but not set (15 to 25 minutes). Fold in I cup drained, sliced strawberries. Turn filling into baked pie shell. Chill until firm (20 to 30 minutes).

(Mary Ellen’s recipe)

Filling

• 1 cup raisins
• 2/3 c. sugar
• 1 cup hot water
• 1 cup sour cream
• 2 T. flour
• 2 eggs (Separated)
• 3 T. sugar
• 1/2 t. cinnamon
• 1/2 t. nutmeg

Stew I cup raisins, 2/3 cups of sugar, and I cup of hot water about 5 to 10 minutes. When done, add I cup sour cream, 2 T. flour mixed smooth in cold water. Add 2 egg yolks, cook till thick.

Use Egg Whites for Meringue Frosting

• 3 T. sugar
• 2 egg whites
• 1/2 t. cinnamon
• 1/2 t. nutmeg

Beat the egg whites for meringue.

Pour filling in a BAKED shell. Top with meringue above. Brown 15 to 20 minutes in a 3500 oven.

Note: This is one of Dad’s favorite pies. Recipe came from Mary Ellen Thompson Williams. I believe it is the same one that Dad’s Mother made. It is very good.

• 1/2 cup less
• 1 T. Homogenized Spry.
• 3 T boiling water
• 1 t. milk
• 1 1/4 c. sifted all-purpose flour
• 1/2 t. salt

Put Spry in mixing bowl. Add 3 T. boiling water and 1 t. milk; whip with fork until smooth and thick like whipped cream. Sift in 1 1/4 cups sifted all-purpose flour and 1/2 tea- spoon salt. Stir quickly, with round-the-bowl strokes, into a dough that “cleans”. bowl. Shape into a smooth, flat round. Roll dough between two 12″ squares of waxed paper into circle about the size of paper. Pull off top paper, place pastry in pie pan, pastry down. Carefully remove paper. Fit pastry into pan, trim 1/2 in. beyond pan, turn back edge, flute rim. Prick all over with fork. Bake in very hot oven (450°) 14-19 minutes. Yield: 9″ pie shell.

Note: This is for one pie shell that needs to be precooked. I double the recipe for two pies and do not prick the crust when the pie is to be baked at the same time as the crust, such as with pumpkin pies. This is a very easy way to make pie shells. I can make two in about 10 minutes. I make four pies for the holidays, making the crusts the day before. Refrigerating over night to keep the pie crusts from shrinking.

• 20 to 22 (1 1/2 c.) graham cracker squares finely crumbled
• 1/4 c. sugar
• 1/2 c. melted margarine

Combine cracker crumbs and margarine thoroughly. Pat into 9 inch pie pan.

FILLING (USE A LARGE BOWL)

• 12 oz. cream cheese whipped
• 2 eggs, beaten
• 2 t. vanilla
• 3/4 c. sugar
• 1/2 t. lemon extract

Combine ingredients and beat until light and frothy. Pour into graham cracker crust and bake in 350° oven for 20 minutes. Remove from oven and cool for 5 minutes. Then pour topping over pie and return to 350° oven for 10 minutes. Refrigerate after I hour. Refrigerate 5 hours before cutting.

TOPPING

• 1 c. sour cream
• 1 t. vanilla
• 3 1/2 T. sugar

Blend thoroughly.

Note: This recipe is from Greg Benecke’s mother. Their family gives it as a wedding present. This is one of Scott’s favorites.

• 3 pkg. chocolate chips (large)
• 1 8 oz. marshmallow creme
• 2 cups walnuts chopped
• 1/2 lb. butter (2 sticks)
• 2 t. vanilla
• 4 1/2 cups sugar
• 1 large can evaporated milk

Combine the first five ingredients in a large bowl. Boil the sugar and milk to the soft ball (2300) stage, (Stir a minute after it begins to boil.) Pour the hot mixture to that in the bowl. Stir until chips are dissolved and all is melted. Pour in a large pan.

Note: This is See’s Fudge recipe that Mary Ellen sent to us.

(New York City’s Waldorf Astoria)

• 1 quart milk
• 1/4 c. sugar
• 1 cinnamon stick
• 3 ounces rice
• 2 to 4 cups heavy cream
• 2 ounces raisins (soak until plump)

Combine milk, sugar, cinnamon and rice in a steam kettle or thick pot. Bring milk to a boil. Then lower heat and cook slowly (1 1/2 to 2 hours) until rice is tender. Remove from heat.

Add 2 to 4 cups heavy cream until desired consistency. Add raisins.

TOPPING

• 2 egg yolks
• 1 t. sugar
• 2 drops vanilla
• 2 T. heavy cream, whipped

Combine yolks, sugar and vanilla in stainless steel mixing bowl, place over double boiler while whisking, cook yolk as for Hollandaise. Do not scramble. Cool. Fold in whipped cream. Place a small amount of the yolk mixture on top of the rice pudding and glaze under a broiler–not too close to the heat–just enough to brown.

• 2 qts. sherbet (water based)
• 24 small bottles of 7 Up (About 6-8 quarts)
• Ice block of 7 Up

Combine and serve. Any flavor of sherbet will be all right.