Personal recipes

PUMPKIN PIE 1 c. pumpkin 2 Tbsp. molasses 2 eges, mixed - not beaten 1 tsp. ginger 1 c. Darigold milk 1 tsp. cinnamon 1/3 c. sugar 1/2 tsp. cloves (optional) Pour in a prepared shell and bake. This pie has a custard consistency. Theo Wells PECAN PIE 3 eggs, Slightly beaten 1 tsp. vanilla 1c. Karo syrup (blue label) 1c. sugar 1/8 tsp. salt 2/3 c. pecan meats Mix all ingredients together adding nutmeats last. Pour into unbaked pastry. Bake in hot oven, 450 degrees, 10 minutes; then reduce heat to moderate, 350 degrees, and continue baking until a Silver knife blade inserted in center of filling comes out clean. Maxine Funk PINEAPPLE PIE » 1/2 c. cornstarch 1/4 tsp. salt | 11/4 c. sugar 1/2 c. juice drained from crushed pineapple Mix thoroughly in heavy saucepan and place over heat. 3 2/3 c. boiling water Pour slowly into first mixture stirring and cooking until thick. Remove from heat. 2 beaten egg yolks enough lemon juice to give a good 2 Tbsp. oleomargarine tart taste 11/2 c. drained crushed pineapple Add beaten egg yolks slowly, stirring until well blended. ao | -27- Bremerton, Wash. ———— PINEAPPLE PIE (Continued) Add remaining ingredients in order listed, stirring well after each addition. Pour in baked pie shell and top with meringue. Alice Shumaker KARO PECAN PIE 1/2 recipe pastry 1 tsp. vanilla 2 eggs, beaten lc. sugar lc. Karo syrup (dark) 2 tsp. Darigold butter, melted 1/8 tsp. salt Lc: pecan : meats Roll pastry 1/8 inch thick. Line 9 inch pie pan. Mix remaining ingredients and nuts last. Pour into shell. Bake at 400 degrees for 15 minutes; reduce heat to 350 degrees and bake 30 minutes longer. Shirley Tracy APPLE PIE 6 tart apples 1/2 tsp. cinnamon " 2 tsp. flour 1/4 tsp. nutmeg lc. sugar . 2 tsp. Darigold butter 1/3 c. brown sugar & Prepare apples. Rub flour into bottom of pastry shell and sprinkle with 1/3 cup brown sugar. Arrange apples alter - nately with sugar and spice. Dot with butter. Cover with pastry. Brush top with brown sugar and Darigold milk for glaze. Sprinkle with cinnamon. Bake at 425 degrees for 40 or 50 minutes. | Shirley Tracy APPLE CRUMB PIE 5 to 7 tart apples ; 1 tsp. cinnamon 3/4 c. sugar 3 1/4 tsp. nutmeg 1/8 tsp. salt pie crust for one crust pie Pare apples and slice thin, add sugar mixture ee spices; fill 9 inch pastry pie tin lined. Crumb Topping: 1/2 c. sugar 1/3 c. Darigold butter ee ee ease $ -28- Bremerton, Wash. . APPLE CRUMB PIE (Continued) Sift sugar with flour, cut in butter until crumbly. Sprinkle over top of apples in tin. Bake in 450 degree oven for 10 minutes; then in moderate oven 40 minutes. Alene Asay PUMPKIN PIE 2 eggs, Slightly beaten 1/2 tsp. ginger 2 c. pumpkin 1/4 tsp. cloves — 3/4 c. sugar 1 2/3 c. evaporated milk 1/2 tsp. cinnamon Mix ingredients in order given. Pour into pastry shell. Bake in hot oven, 425 degrees, for 15 minutes; reduce heat to 350 degrees and continue baking 45 minutes. | Carol Ann Lyons GLAZED RASPBERRY PIE 3c. raspberries with glaze. Chill 2 hours. Serve with Darigold whipped cream. Glaze for Pie: ~ ae | 5 “ih my c. raspberries, crushed 1/2 tsp. lemon juice 2 Tbsp. cornstarch 1 tsp. Darigold butter 2/3 c. sugar . 1/4 tsp. nutmeg Crush raspberries and strain. Add water to make 1 1/2 cups. Adda few drops of red coloring. Combine with sugar and cornstarch and cook until thick, stirring constantly. Remove from heat and add lemon juice, butter and nutmeg. Cool. Pour over raspberries in baked crust. eee Jennis Chipman DATE NUT BREAD Ic. dates | Pc. nuts, chopped 5 fas : -29- Bremerton, Wash. DATE NUT BREAD (Continued) 3/4 c. brown sugar 1/4 c. shortening 1 egg, beaten 1/2 tsp. salt