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Posted: Sep/10/2005 3:13 PM PST
Dishes Like Grandma's Grandma Use To Make These recipes will take you back to Grandma's House and some good Home Cooking. I think memories nourish our hearts and soul like grandma nourished our bodies and shared her love with us. Enjoy! Gary/Louisville Old Fashioned Advice http://www.freerecipe.org/Old_Fashioned_Advice/ index.html Vegetable Side Dishes http://www.freerecipe.org/Side_Dishes/Vegetable s/index.html Grandma's Completely Different Pecan Pie This wonderful recipe has been passed down from my Grandma, to my Mother and now to me. This is not like your typical pecan pie, more of a softened macaroon.(I copied this good recipe; it is not my grandma's. Gary) 11 squares graham crackers (finely ground) 1 cup pecans (chopped fine) 3 egg whites (large) 1 cup granulated sugar 1/2 teaspoon baking powder 1 teaspoon vanilla 1/2 pint whipping cream, sweetened to taste (When making whipped cream, as you are beating the mixture, just slowly sprinkle in sugar to sweeten) 1. Beat egg whites until very fluffy. 2. Add baking powder. 3. Very slowly add sugar while mixer beats (will become thick and heavy). 4. With rubber spatula, fold in cracker crumbs (you can roller crackers in a plastic bag to make fine crumbs). 5. Fold in nuts and vanilla. 6. Pour into greased 8" or 9" round pie pan. Bake in a preheated 350 degree oven for 30 minutes. Do not under-bake, will puff up and then settle and crack. 7. Cool, then chill in refrigerator. 8. Night before or early morning, seal to edge with whipped cream. 9. Decorate with fine graham cracker crumbs. This is even better the longer it sits with the whipped cream on it to soften it all the way through. Serves 6/8 Grandma's Cookbookhttp://www.texascooking.com/cookbook.htm Grandmas Favorites Main Page http://richsand.com/granny/ Heirloom Recipe Conversions and Substitutions http://homecooking.about.com/library/weekly/aa0 41199a.htm Grandmas Easy Desert Recipes http://www.homemade-dessert-recipes.com/ Grandmas Sunshine Salad Recipes and Other Good Things http://www.elise.com/recipes/archives/001103gra ndmas_sunshine_salad.php |
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Posted: Sep/10/2005 4:01 PM PST
i learned to cook from my g-ma.she had the time to teach and i had the time to learn.she cooked 2 meals a day and we had a cold supper from leftovers.nothing got reheated,unless it was soup.she made 2 pies from scratch every other day.my favorites were burnt carmel..from sugar carmelized in a big ol iron skillet.and jeff davis,,from eggs and sugar and butter.the eggs fom the henhouse and the butter from ol lucy.she made the best biskits in the world in a big wooden dough bowl and lard,she didnt measure anything!! and for a snack after school i would poke a hole in that cold biskit and fill it with sorghum syrup...yumm yummmm.to this day every time i smell sorghum ,,i think of the good ol days in her kitchen. |
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Posted: Sep/10/2005 8:35 PM PST
Love the links...Great Information..Thanks |
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Posted: Sep/10/2005 8:36 PM PST
BURNT CARAMEL PIE Ingredients : 1 1/2 c. sugar, divided 3 tbsp. all purpose flour 1 tbsp. butter or margarine Salt 1/4 c. plus 2 tbsp. sugar 1 1/2 c. evaporated milk, scalded 3 eggs, separated 1 tsp. vanilla 1 baked 9 inch pastry shell Preparation : Sprinkle 3/4 cup sugar evenly in a 10 inch cast iron skillet; place over medium heat. Caramelize sugar by constantly stirring with wooden spoon. Remove sugar from heat; gradually add milk, stirring constantly. Combine 3/4 cup sugar and flour; add to sugar mixture. Beat egg yolks. Gradually stir about 1/4 of hot mixture into yolks; add to remaining hot mixture, stirring constantly. Return to low heat; cook, stirring constantly until smooth and thickened. Add butter, vanilla, and pinch of salt, stirring well. Spoon custard into pastry shell and set aside. Add a pinch of salt to egg whites and beat (at room temperature) until foamy. Gradually add remaining sugar, 1 tablespoon at a time, beating until stiff peaks form. Spread meringue over custard, sealing to edge of pastry. Bake at 425 degrees for 10 minutes or until golden brown. Cool completely before serving. NOTE: This pie won $25.00 prize at the Hall of History Folk Fair. ---------------------------------- CARAMEL PIE Ingredients : 1 1/2 c. sugar, divided 1 1/2 c. evaporated milk, scalded 3 tbsp. flour 3 eggs, separated 1 tbsp. butter 1 tsp. vanilla Pinch of salt 1 baked 9 inch pastry shell Meringue Preparation : Sprinkle 3/4 cup sugar in a 10 inch cast iron skillet; place over medium heat. Caramelize sugar by constantly stirring with wooden spoon. Remove sugar from heat, gradually add the milk, stirring constantly. Combine 3/4 cup sugar and flour, add to caramelized sugar mixture. Beat egg yolks. Gradually stir about 1/4 of hot mixture into yolks; add to remaining hot mixture, stirring constantly. Return to low heat; cook, stirring constantly until thick and smooth. Add butter, vanilla and salt, stirring well. Put in baked pastry shell. Spread on meringue, sealing edge of pastry. Bake at 425 degrees until meringue is brown. Cool before serving. -------------------------------------------------- ----------------- OLD FASHIONED CARAMEL CREAM PIE Ingredients : 2 c. sugar, divided 1/2 c. all-purpose flour 1/8 tsp. salt 2 c. milk 4 egg yolks, beaten 1 baked 9-inch pastry shell Preparation : Combine 1 cup sugar, flour and salt in medium saucepan. Add milk and egg yolks, stirring until smooth. Cook over medium heat, stirring constantly until mixture is thickened and bubbly. Remove from heat and set aside. Put remaining sugar in 10-inch cast iron skillet. Cook over medium heat, stirring constantly with a wooden spoon until sugar caramelizes. Remove from heat and carefully pour into warm cream mixture. Stir until smooth. Pour caramel mixture into pastry shell. Serve with whipped cream on top. |
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Posted: Sep/10/2005 8:56 PM PST
GRANDMA'S CUSTARD RHUBARB PIE Ingredients : Pastry for 9 inch lattice top pie 1 1/4 c. sugar 2 tbsp. flour 2 c. rhubarb slices, cut 1/4 to 1/2 inch thick 2 eggs 1 c. milk Preparation : Combine sugar and flour. Stir in rhubarb. Set aside. Line 9 inch pie plate with pastry. Fill with rhubarb mixture. Beat eggs and milk together at low speed. Pour over rhubarb. Top with lattice crust. Bake at 350 degrees for 1 1/4 hours. |
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Posted: Sep/10/2005 11:39 PM PST
i'm looking for an old fashioned recipe for butterscotch pie. my grandmother used to make the best but kept the recipe in her head and went to the grave w/it. anybody have one?! i know she used brown sugar and butter and a pastry crust but that's it. |
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Posted: Sep/11/2005 2:03 AM PST
Butterscotch Pie Recipe By : "Homemade Happiness" -St.Anne's Parish, Caribou, Maine 1 cup brown sugar 4 tablespoons cornstarch 1/2 teaspoon salt 2 cups MILK -- warmed 2 egg yolks -- beaten 1 tablespoon butter 1 teaspoon vanilla 1 pie crust -- baked TOPPING: 2 egg whites -- beaten stiff 1 pinch salt 4 tablespoons powdered sugar In top of double boiler, combine brown sugar, cornstarch, salt and milk. Stir and keep stirring until it thickens. Add egg yolks, keep on cooking, stirring until it thickens. Remove from heat and add butter and vanilla; keep on stirring, pour into cooked pie crust. Combine the topping ingredients to make the meringue and spread over filling and bake in 400 degree oven for 5 minutes or until brown. Butterscotch Pie Diana Rattray,Your Guide to Southern U.S. Cuisine. A butterscotch pie with whipped cream or meringue topping. INGREDIENTS: 3/4 cup light brown sugar -- firmly packed 5 tablespoons flour 1/2 tsp salt 2 cups whole milk 2 egg yolks -- lightly beaten 2 tablespoons butter 1 teaspoon vanilla 1 baked pie shell -- 9-inch PREPARATION: Combine the sugar, flour, and salt in the top of a double boiler over boiling water; stir in milk slowly. Continue cooking, stirring constantly, until thickened. Cover and cook 10 minutes longer, stirring occasionally. Lightly beat the egg yolks in a separate bowl. Add about 1/4 to 1/3 of the hot mixture to the egg yolks, stirring quickly, then add the egg yolk mixture back to the pan. Cook for about 1 more minute. Add butter and vanilla; cool. Place filling in pastry shell and garnish with whipped cream or cover with meringue made from the egg whites. If you cover with meringue, bake at 325 degrees for about 15 to 20 minutes, or until meringue is nicely browned. |
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