Desserts to Pie For
(Page 3 of 3)
January/February 2007
Jean Teller, senior associate editor
Heat oven to 400°F. Bake pie crust for 5 minutes. Remove from oven and allow to cool.
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In a mixing bowl, combine eggs, sugar, vanilla, salt and nutmeg. Gradually stir in milk. Blend well. Pour mixture into baked crust; sprinkle with additional nutmeg.
Bake for 15 minutes; reduce oven temperature to 325° and bake an additional 35 minutes or until knife inserted in center comes out clean.
Cool to room temperature before serving. Store in refrigerator.
Susan Finlay, of Lucedale, Mississippi, sends a recipe that her mother-in-law used for years.
Susan writes, “This recipe has a different twist – it makes its own crust – but it is oh so simple. My mother-in-law Bernice used to take this pie to older sick folks. She has since passed on, so I thought passing along her recipe would keep her memory alive.”
Egg Pie
3 large eggs
1 can (13 ounces) evaporated milk
1 cup sugar
3 tablespoons plain flour
3 tablespoons melted margarine
Nutmeg to taste, 1/8 to 1/4 teaspoon
1 teaspoon vanilla
Heat oven to 325°F. Grease and flour a 9-inch pie plate; set aside.
Place all ingredients in blender and blend well. Pour mixture into pie plate. Bake for 40 to 45 minutes.
Cool completely before slicing, then refrigerate remaining pie.
Cherished Memory
Carol Gray, of Haughton, Louisiana, wrote, “My grandmother used to make a syrup cake with dark syrup. It was so moist! I would like to have the recipe if anyone has it.”
Thelma Westmoreland, of Chickamauga, Georgia, sent this recipe.
Fat-free Chocolate Cake
Nonstick cooking spray
1 1/2 cups flour
1 cup sugar
1/2 cup unsweetened cocoa
1/4 cup cornstarch
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup light or dark corn syrup
4 egg whites
1 cup water
Heat oven to 350°F. Spray 9-inch baking pan with nonstick cooking spray; set aside.
In large bowl, combine dry ingredients until well mixed.
In second bowl, whisk together syrup, egg whites and water. Add to dry ingredients, mixing until smooth. Pour into prepared pan. Bake 30 minutes, or until done. Cool on wire rack 10 minutes before cutting. /G
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