Japanese Pie

Ingredients

• 1 cup sugar
• 1 cup Angel Flake Coconut
• 1/2 cup melted margarine
• 3 eggs, beaten
• 1 teaspoon vanilla
• 1 teaspoon vinegar
• 1 cup pecans
• 1 cup raisins
• unbaked pie shell

Method

1. 1

   Mix sugar and margarine.

2. 2

   Add eggs, vanilla and vinegar.

3. 3

   Mix well.

4. 4

   Add coconut, pecans and raisins.

5. 5

   Spread in pie shell and cook at 325 degrees for 40-45 minutes.

6. 6

   Yields 6 servings.

As published

This recipe was extracted from Shallowford cookery (1951) by Marie Koury, page 26. The excerpt below is the record exactly as published.

Japanese Pie ne cup sugar cup Angel Flake cup melted margarine Coconut eggs, beaten cup pecans teaspoon vanilla cup raisins teaspoon vinegar unbaked pie shell cael sell bea) eat ae Mix sugar and margarine. Add eggs, vanilla and vinegar. Mix well. Add coconut, pecans and raisins. Spread in pie shell and cook at 325 degrees for 40-45 minutes. Yields 6 servings. 97 Mrs. Elmer F. Wyrick French Coconut Pie & stick melted butter or 1 can flake coconut margarine 1 tablespoon vinegar 1% cups sugar 1 teaspoon vanilla 3 eggs beaten Beat eggs, add sugar, stir in coconut, vinegar, melted butter, and flavoring. Pour in unbaked pie shell, cook 350 degrees for 45 minutes. Mrs. J. V. Evans Lemon Chess Pie 2 cups sugar 4 tablespoons grated 1 tablespoon plain flour lemon rind 1 tablespoon plain corn % cup lemon juice meal 4 eggs, unbeaten % cup butter, melted % cup milk Put sugar, flour and corn meal in bowl. Toss lightly with fork and add eggs, butter, milk, lemon rind and lemon juice. Beat until smooth and thoroughly blended. Line a 9" pie pan with pastry. Pour into pie shell. Bake 375 degrees F. 35 to 45 minutes or until golden brown. Cut warm. Makes a thick 9"' pie, shimmery and golden inside. Mrs. Roger Beauchesne 98 Cakes Cranberry Lane Cake 2 pkgs. white cake mix 4 egg yolks 4 egg whites *% Cup cranberry 1 pkg. yellow raisins juice cocktail GL5270z .:) % cup bourbon or 2 cups walnuts apple juice % cup flaked coconut 1/3 cup cocoa 1 jar (14 oz.) Cranberry- Additional walnut orange Relish halves Add coconut. Prepare white cake mix according to package direc- tions. Bake batter in 4 greased and floured 9 or 10 inch layer cake pans in a 350 degree oven for 20 to 25 minutes or until top springs back when pressed lightly with finger. Remove layers from pans and cool on a rack. Coarsely grind raisins, walnuts and coconut. Stir in cranberry-orange relish. Combine egg yolks, cranberry juice and bourbon or apple juice. Cook while stirring over low heat until mixture thickens. Do not boil. Stir hot Mixcturesinto fruits. Stir in cocoa. Cool. Spread filling thinly between cake layers and on sides and top of cake. Garnish top with walnut halves. Press coconut on sides of cake. Chill until ready to serve. Makes one 4-layer, 10 inch cake. Peggy Mansfield Pumpkin Pie 3 eggs 3 cups pumpkin 1% cups brown sugar 2 teaspoons 1% teaspoon ginger cinnamon } teaspoon salt Add slightly beaten eggs to pumpkin, sugar, spices and salt. Mix well. Pour into two unbaked pie shells. Bake at 350 degrees for 35 to 40 minutes or until done. 99 Mrs. Deoane Moser Caramel Nut Cake 1 box lt. brown sugar il tablespoon 3/4 cup granulated sugar vanilla %5 lb. butter 5 cups plain 5 cup Crisco flour 5 eggs 3/4 teaspoons baking 1 cup sweet milk powder 1 cup chopped pecans (add last) Cream sugar, butter, Crisco. Add eggs one at a time. Mix well after each egg. Sift flour and baking powder together. Add alternately with milk. Add vanilla and nuts. Bake 1% hours at 325 degrees. Mrs. Deoane Moser Dump Cake 1 can sweetened cherry 1 pkg. white cake pie filling mix 1 can crushed pineapple 2 sticks butter (undrained) or margarine, 1 can flaked coconut (opt.) me lted 1 cup chopped pecans Pour cherries in bottom of greased pan or pyrex dish. Add pineapple. Pour margarine or butter over cake mix. Add coconut, if desired. Sprinkle pecans over cake. Bake at 325 degrees for 30 or 45 minutes. (you may substitute apple or peach for cherries). Mrs. Lloyd Steelman 100 2 2 Nut Layer Cake cup butter cup shortening cups sugar cups flour (plain) cup buttermilk eggs tsp. soda tsp. vanilla can coconut cup nuts (pecans or walnuts) re NM Mwave Peer Sift flour with soda three times. Cream sugar, butter and shortening. Add eggs, one at a time and beat well. Add dry ingredients and butter- milk, (beginning and ending with dry ingredients). Stir in nuts and coconut. Fold into three nine inch pans and bake 350 degrees until done. Icing 12 ounces cream cheese 1 tsp. vanilla (softened) 1 cup nuts 1 box confectioners 3/4 stick butter sugar Cream together until it is a good spreading consistency. Mrs. Roger Beauchesne Vanilla Wafer Cake box vanilla wafers (12 6 eggs oz.) size crushed % cup sweet milk sticks margarine, 1 pkg. frozen softened coconut cups sugar 1 cup nuts, chopped Cream sugar and margarine. Add eggs one at a time. Add vanilla wafers and milk alternately. Add coconut and nuts. Bake in a tube pan lined with waxed paper. Bake at 275 degrees for l hour and 45 minutes. Mrs. Elmer F. Wyrick LLOBK Fruit Cake lb. butter lb. cherries cups sugar lb. pineapple eggs lb. mixed fruit cup English walnuts cup pecans boxes raisins cups flour cup orange juice teaspoon salt Pre Woh we Si lll sell eel ©) SS) Om Cut fruit and nuts and mix with flour and salt. Cream butter and sugar. Add eggs, beat well. Add flour, fruit and nuts with orange juice. Mix well. Pour into greased and floured pound cake pan and steam for 4 hours. Then bake in oven % hour at 350 degrees. Set on rack and let cool before re- moving from pan. Mrs. Wilson Cable Edna's Apple Sauce Cake 1 box Duncan Hines Spice 3 eggs Cake Mix 1 cup apple sauce *% =6stick butter or 1. cup raisins margarine | Mix all together. Pour in 3 greased and floured cake pans. Bake 30 minutes at 350 degrees. Filling: 1 box raisins 1 stick butter 2 fresh coconuts and juice 1% cup sugar

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