C6—Lancaster Farming, Saturday, September 6,1980
«f% Bone On The Range
Pies - we've got a bumper crop
Here in recipeland a bumper crop of pie recipes has
been growing, and today we’re going to harvest some of
them. From Shoo Fly Pies in response to a reader’s
question for a good wet-bottomed recipe, to Watermelon
Chiffon, you’ll enjoy trying these recipes on your family
and friends.
Pies are the perfect solution to a lot of hot weather
problems such as family reunions and picnics. They
generally carry well and serve easily and are a snap to
store. So why not get up the crust to try one of these today?
WATERMELON CHIFFON PIE
2% cups strained watermelon juice
2 envelopes unflavored gelatin
% cup sugar
1 teaspoon salt
1 tablespoon lemon juice
2 egg whites
1 cup heavy cream
For juice, cut melon into cubes and rub through a
strainer to remove seeds and membranes. Sprinkle
gelatin over 1 cup of juice in a saucepan. Place over low
heat, stirring until gelatin dissolves. Remove from heat
and stir In % cup sugar and salt. Add the remaining Vh
cups of juice and lemon juice. Chill until the mixture
mounds slightly when dropped from a spoon. Beat egg
whites until stiff. Add remaining % cup sugar and beat
until very stiff. Fold into the watermelon mixture. Whip
the cream until stiff. Fold m. Turn the mixture into a
prepared pie shell. Chill until set, several hours. Garnish
with watermelon balls and mint.
Barbara Russell, Pine Bush, New York
MOCK PECAN PIE
V* cup butter or margarine
% cup sugar
1 cup dark com syrup
V* teaspoon salt
3 eggs, well beaten
% cup coconut
Vz cup quick cooking oatmeal
19-mch unbaked pastry shell
Cream butter to soften. Add sugar gradually and cream
until fluffy. Add syrup and salt and beat well. Add eggs
one at a time, beating thoroughly after each addition. Stir
in coconut and oatmeal. Pour into unbaked pastry shell.
Bake in a moderate oven, 350° F. for 50 minutes or until a
knife inserted off-center comes out clean. Cool before
serving.
Cook’s ?r \
Question V /
Comer
QUESTION: I'd like a hard candy recipe made
from corn syrup. I'd also like recipes tor chocolate
and vanilla taffy.
September
13
October
4
Mrs. David Stauffer, Ephrata
Thelma Gavlak, Acme
Recipe Topics
Brown Bagging Basics
Lunchtime take-alongs
Indian Summer
favorites
What’s for Breakfast 7
Recipes worth getting
up for
Take the Cake
Cake and icing recipes
Souper Suppers
Soups and
accompaniments
1 cup sugar
2 tablespoons butter
2 tablespoons flour
Vh eggs (1 egg plus the yolk of another)
3 cups peeled and sliced peaches
19-mch unbaked pie shell
Mu the ingredients except the peaches together until
well blended. Place the peaches in an unbaked pie shell.
Spoon the sauce over the peaches. Bake at 350* F. until a
golden brown.
RAISIN PUDDING PEE
1 cup seedless raisins
1 large package vanilla pudding mix
2 cups milk
1 cup thawed Cool Whip
1 teaspoon lemon juice
dash of cinnamon
1 baked 9-inch pie shell, cooled
Pour boiling water over raisins to cover. Let stand 5
minutes and drain well. Prepare pie filling mix using 2
cups milk. Chill thoroughly. Fold in whipped topping,
lemon juice, cinnamon and raisins. Spoon into the pie
shell. Chill 3 hours. Garnish if desired.
Regina Raudabaugh, Shippensburg
PUMPKIN CREAM CHEESE PIE
1 cup graham cracker crumbs
V* cup butter or margarine, melted
4 3-ounce packages of cream cheese
% cup sugar
1% tablespoons flour
% teaspoon grated lemon peel
% teaspoon grated orange peel
% teaspoon vanilla extract
2 eggs
2 egg yolks
1 cup canned pumpkin
Mix the graham cracker crumbs and shortening
together lightly with a fork. With the back of a metal
spoon, press to the bottom and sides (not the run) of a 9
inch pie plate. Refrigerate.
In a large bowl with an electric mixer, combine cheese,
sugar, flour, peels, vanilla, eggs, egg yolks and pumpkin.
Beat at medium speed until smooth. Turn into the crust.
Bake for 35-40 minutes at 350° F. or until the center of the
pie seems firm when gently shaken.
Sour Cream Topping.
\Vz cups sour cream
2 tablespoons sugar
Vz teaspoon vanilla extract
In a small bowl, combine all ingredients and mix well.
Do this while the pie is baking. When the pie comes out of
the oven, spread the top of the pie evenly with the topping.
Bake 10 minutes longer. Let the pie cool completely, about
1 hour. Serve the pie very well chilled. Refrigerate at least
4 hours.
Mrs. Leo Barsnica, Neshanic Station, New Jersey
1 cup coconut
2 eggs, separated
% cup sugar
2 tablespoons cornstarch
dash of salt
1 pint milk
1 teaspoon vanilla
butter the size of a walnut
Bake your favorite shell for 10 minutes at 400° F. Heat
milk, then slowly add sugar. Add the cornstarch dissolved
m a little milk, then the beaten egg yolks. Just before
taking custard from the stove, add vanilla, butter, salt
and half of the coconut. Put in the baked shell. Cover with
meringue Sprinkle with the rest of the coconut over the
meringue and bake 10 minutes at 350° F.
Zelda Smith, White Hall, Maryland
CREME DE CACAO PEE
1 quart coffee ice cream
19-ihch graham cracker or chocolate wafer pie shell
1 pint pistachio, butter pecan or French vanilla ice cream
Ms cup dark creme de cacao or chocolate syrup
Soften the coffee ice cream slightly Pack into the pie
shell. Freeze until firm, at least 1 hour At serving tune,
place a scoop of pistachio ice cream on each serving and
drizzle with 1-2 tablespoons creme de cacao
Carol Fantom, Delta
PEACH PEE
Mollie Fantom Tressler, Marietta
COCONUT PIE
This Chess Pie may be just the something dif
ferent your family’s appetites will enjoy. With it's
brown sugar custard and topping of
cream, it tastely combines rich and lush. V
RHUBARB SPONGE PIE
2 egg yolks
1 cupsugar
2 tablespoons butter
2 tablespoons flour
1 cup milk
2 egg whites, stiffly beaten
2 cups fresh or frozen rhubarb, diced
I teaspoon lemon juice
19-mch unbaked pie shell
Beat the yolks in a bowl. Add flour and melted butter
and stir in the milk. Add the sugar and lemon juice. Stir in
the beaten egg whites. Place the rhubarb in the pie shell
and pour the mixture over it. Bake at 450° F. for 10
minutes. Reduce the heat to 350° F. and bake for 30
minutes longer.
HONEY BROOK MOLASSES •
• BAKING MOLASSES • TABLE SYRUP
• BLACKSTRAP MOLASSES
• CLIP & SAVE FOR YOUR RECIPE FILES:
!■■■■■ BAKED PEARS ■ ■ ■ ■
* 6 large, fresh, cooking 2 cups water *
I pears 6 whole cloves I
■ 3 4 cup sugar 2 sticks cinnamon |
„ cup Honey Brook _
■ Baking Molasses ■
■ Heat oven to 350°F (moderate) Wash unpeeled ■
| pears Cut a thin slice from bottom of each pear; |
■ stand upright in baking pan Mix remaining ■
* ingredients in saucepan, cook until sugar is *
I dissolved and pour over pears Cover Bake 35 I
| minutes Uncover Bake 15 minutes or until pears |
_ are tender YIELD -6 servuigs _
tmm gWATCH FOR NEW RECIPES mmmw*
Look for Honey Brook Molasses with THE
BEEHIVE at your local grocer.
If not available call; (215) 273-3776
gk, ZOOK MOIASSES co.»
S ~3. So West Mam St., Honey Brook, PA
cb •€> Call Toll Free Area Codes-215 & 717
800-662-7464
Mrs. Harold Moyer, Millerstown
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