Upside-down Apple Pie
Ingredients & Directions 1/2 c Pecan or walnut halves 1/3 c Brown sugar, packed 1 c Granulated sugar 2 tb All-purpose flour 1/2 ts Cinnamon 1/8 ts Salt 2 ts Lemon juice 5 c Apples, peeled, cored sliced Pastry for 1 crust pie My note: this recipe worked with a deep dish pie plate and one piece of foil. Used 8 cup measure to mix pastry, then measure apples, then poured sugar mixture over the apples. Line a 9 inch pie plate with a wide circle of foil. Take 2 pieces of 12 inch foil about 2 feet long. Make a drugstore fold lengthwise resulting in 1 large square. Press into pie plate. Spray or grease heavily on bottom and sides up to top edge of pie plate. Place pecans or walnut halves round side down on bottom of foil in pie plate. Sprinkle with brown sugar. Combine sugar, flour, cinnamon, salt and lemon juice in large bowl. Stir well. Stir apples and dry mixture together and spread over nuts in pie plate. Roll pastry and place over top. Fold edges under and flute. (This makes a rim to hold the juice when pie is turned upside down.) Turn up foil all around. Trim foil leaving 4″ high. (This may be more important if you have a regular pie plate to keep filling from running over.) Cut slits in pastry. Bake in 350 F oven about 55 minutes until apples are cooked. Cover with large plate and invert so pie is upside down. Remove foil carefully. Serve warm. Yields 6 Servings
Lemon Meringue Pie
Ingredients & Directions 1 1/2 c Sugar 3 tb Cornstarch 3 tb All-purpose flour ds Salt 1 1/2 c Hot water 3 sl Beaten egg yolks 1/2 ts Grated lemon peel 2 tb Butter or margarine 1/3 c Lemon juice 1 9 inch baked pastry shell 3 Egg whites 1 ts Lemon juice 6 tb Sugar Preheat oven to 350F. In saucepan mix 1 1/2 cups sugar, cornstarch, flour and salt. Gradually blend in water. Bring to boiling over high heat, stirring constantly. Reduce heat to medium; cook and stir for 8 minutes more. Remove from heat. Stir small amount hot mixture into egg yolks; return to hot mixture. Bring to a boil over high heat, stirring constantly. Reduce heat to low; cook and stir for 4 minutes longer. Remove from heat. Add lemon peel and butter. Gradually stir in 1/3 cup lemon juice. Cover entire surface with clear plastic wrap; cool for 10 minutes. Now pour into cooled pastry shell. Cool to room temperature (about 1 hour). For meringue, beat egg whites with 1 teaspoon lemon juice till soft peaks form. Gradually add 6 tablespoon sugar, beating till stiff peaks form and sugar is dissolved. Spread meringue over filling, sealing to edges of pastry. Bake in moderate oven (350F) for 12 to 15 minutes or till meringue is golden. Cool thoroughly before serving. Yields 1 pie
White Coconut Cake
Ingredients & Directions 1 c Butter 1 1/2 c Sugar 2 1/2 c Cake flour 3 ts Baking powder Grated coconut 1 ts Salt 1 c Milk 1 ts Vanilla 6 Egg whites Sift sugar & measure. Cream with butter until fluffy. Sift dry ingredients 3 times. Add to creamed mixture alternately with lukewarm milk & vanilla. Fold in egg whites (not too stiffly beaten). Grease & flour 13×9-inch pan. Line bottom with waxed paper. Bake at 325 for 25-30 minutes. Use divinity icing. Top with fresh grated coconut. ROSEMARY KALE POPLAR GROVE, AR From Simply Southern, the Desoto School Mothers’ Assn, Helena-West Helena, AR 72390. Downloaded from Glen’s MM Recipe Archive, Yields 12 Servings
Impossible Seafood Pie
Ingredients & Directions BETTY GARNES 1 pk (6 oz) frozen crabmeat 1 cn (6 oz) tuna drained 1 c Shredded process sharp Ameri 3 oz Cream cheese, cut into 1/4″ 1/4 c Green onions; sliced 2 oz Chopped pimento, drained, if 2 c Milk 1 c Bisquick 4 Eggs 3/4 ts Salt Nutmeg; dash Heat oven to 400 degrees. Grease pie plate,(10 x 1 1/2 inch) Mix crabmeat, cheeses, onions and pimiento in plate. Beat remaining ingredients til smooth, 15 seconds in blender or 1 minute with hand beater. Pour into plate. Bake until knife inserted between center and edge comes out clean, 35 to 40 minutes. Cool 5 minutes *1 can (6 oz) crabmeat, drained and cartilege removed, or 1 can (4 1/2 oz) shrimp, well rinsed and drained, can be substituted for the frozen crabmeat and shrimp. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-impos.zip Yields 8 Servings
Butternut Biscuits
Ingredients & Directions 2 tb Butter 1 c Sugar 1 Egg 1/2 ts Cream of tartar 1 ts Baking soda 1 pn Salt 1 1/2 c Flour, plain -(white) 1/2 ts Vanilla essence 1 c Coconut, desiccated 2 tb Golden syrup 1 tb Milk Mix all ingredients together well. Preheat oven to 250 degrees F. Roll dough into small balls. Bake for 15 minutes, or until brown. NOTES: * Biscuits (cookies) with butter and coconut — This recipe is from our local school’s collection of “mother’s favourite recipes.” It’s terrific. * Golden syrup is not available in North America; it is a caramelized sugar syrup. North Americans can substitute dark corn syrup or a mixture of molasses and water. : Difficulty: easy. : Time: 30 minutes. : Precision: measure the ingredients. : Michael Gigante : Royal Melbourne Institute of Technology, Melbourne Vic., Australia : seismo!munnari!cidam.oz!mg mg%cidam.oz@australia.csnet : Yields 6 Dozen
Chocolate Bread Pudding Iii
Ingredients & Directions 3/4 c Breadcrumbs 2 c Scalded milk 3 Squares melted chocolate 2 Eggs 1 tb Crisco Salt to taste 1/2 ts Vanilla 1/4 c Cold milk 3/4 c Sugar Mix all ingredients in order given (column 1 first, then column 2). Pour into Criscoed baking dish, set into pan of hot water, and bake 1 hour in moderate oven; stir twice during baking to keep chocolate from rising to the top. “A Calendar of Dinners with 615 Recipes” by Marion Harris Neil Yields 1 servings
Yoghurt & Orange Cake
Ingredients & Directions 6 oz Caster sugar 4 oz Margarine 2 Eggs 6 oz Self-raising flour 5 fl Plain yoghurt 3 oz Frozen concentrated -orange juice, thawed 2 oz Butter 6 oz Icing sugar 2 tb Frozen concentrated -orange juice, thawed Cream caster sugar together with margarine. Beat in eggs, then fold in the flour, yoghurt and 3oz orange juice. Mix well, then divide mixture between two well-greased cake tins and bake for 30-35 minutes at 190 deg C, until a knife inserted comes out clean. Leave to cool. Meanwhile, make the butter icing by first beating the butter until nearly white, then gradually adding the icing sugar and 2 tbsps orange juice. Use half of the mixture to sandwich the two cake halves together, and the other half to spread on top. Enjoy! Yields 1 Servings
