User Name
Create User Retrive Password

Thursday, August 30, 2012

Pumpkin Pie Filling

1 1/2 cups pumpkin or squash
1 cup rich milk
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1/4 teaspoon pumpkin pie spice
1/2 cup sugar
1/4 teaspoon salt
2 eggs
1 tablespoon butter

 Mix all ingredients, pour into unbaked pie shell, bake until a knife can be cut into the filling and come out clean. Serve with whipped cream.

Wednesday, August 22, 2012

Orange Salad

1 3 ounce orange Jell-O
1 small vanilla cooked pudding
1 Americana tapioca pudding
3 cups boiling water
1 can mandarin oranges
1 8 ounce cool whip Mix together Jell-O and pudding, add 3 cups boiling water, boil 1 minute. Let cool, when almost set, add drained mandarin oranges and cool whip. Set.

Saturday, August 18, 2012

My Fudge

2 cups cream
1 1/2 teaspoon cocoa
4 cups sugar
1/2 cup corn syrup

Stir cocoa into sugar until it is the color you want the fudge to be, it will be a little darker when mixed with moisture. Add cream and corn syrup. Cook to a firm ball stage or a little more. Let cool completely. Beat with a spoon until fudge is creamy and starts to set up.

Saturday, August 11, 2012

Pumpkin Pie

9 inch pastry
2 Eggs
2 Cups cooked pumpkin
or 1-16 oz canned pumpkin
1/2 Teaspoon Salt
1 Teaspoon Cinnamon
1/2 Teaspoon ground ginger
1/4 Teaspoon ground cloves
1-2/3 Cups evaporated milk
Heat oven to 400º

Beat eggs slightly with hand beater beat in remaining ingredients. Place pastry line pie pan on the oven rack first and then pour the filling in. Have ready a long two inch wide strip of tin foil that can be crimped around the pie crust flute to protect the crust from getting too brown. Bake 15 minutes and then reduce heat to 350º bake until knife come out clean
Note….Grandma Alice Johnson always used the same filling recipe but she would cook the mixture on top of the stove and then pour it into a baked crust.
Related Posts Plugin for WordPress, Blogger...


Rebecca made some cup cakes