Tyler Pie
Ingredients & Directions 3/4 c White sugar 3 tb Cornstarch 1 ts Nutmeg 1/2 c Milk 1 9″ unbaked pastry shell 1/2 c Brown sugar 1 ts Vanilla 1/4 lb Butter or margarine 2 Eggs, separated Mix sugars and cornstarch, add milk and cook a little. Add butter and egg yolks and bring to a good boil. Remove from fire and add beaten egg whites, vanilla and nutmeg. Pour into unbaked pie shell. Bake at 325 degrees until firm and brown, about 30-35 mins. Mrs. Harold T. Cook says, “This is an old family recipe & guests are always puzzled as to what is in it. Don’t tell – keep them guessing! This is the first time I’ve told.” From a book of recipes compiled by members and friends of the LONDONTOWN PUBLIK HOUSE ASSEMBLY, EDGEWATER, MD 21037. Funds from sale of book used in restoration and maintenance of the 17th century inn (hint, hint). File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/london13.zip Yields 8 Servings
Potato Bread 3
Ingredients & Directions 2 c Capacity; 3-Cup Capacity 1 1/2 ts Active dry yeast; 2 1/4 tsp. 2 c Bread flour; 3 c. 1 ts Salt; 1 1/2 tsp 2 ts Sugar; 1 tbls. 2 tb Nonfat dry milk; 3 tbls 4 ts Butter or margarine; 2 tbls 1/2 ts Caraway seed (OPTIONAL); 3/4 -tsp OR 2 ts Snipped fresh chives; 3 tsp. 1/2 c Plain mashed potatoes (see -note below); 3/4 cup 1/2 c Plus 2 tsp reserved potato -water; 3/4 cup + 1 tbls. 1 ts Lemon juice; 1 tsp. All ingredients must be at room temperature. Add ingredients in order specified by your machine’s manufacturer. Set bread machine on the basic/standard setting, select medium or normal baking cycle. DO NOT PROGRAM TO START AT A LATER TIME-CONTAINS INGREDIENTS THAT CAN ABSORB THE WATER PRIOR TO THE START OF THE BREAD MAKING PROCESS!! MASHED POTATOES To make mashed potatoes for 2-cup-capacity recipe, peel and quarter a medium 4-oz red potato. Boil until tender in unsalted water. Drain, reserving water. Mash potato with fork until smooth. Cool to room temerature before using. For 3-cup-capacity recipe: peel and quarter a large 6 oz red potato, follow same procedure. Yields 1 Servings
Icebox Oatmeal Cookies
Ingredients & Directions 1 c Shortening 1 c Brown sugar 1 c White sugar 2 Eggs; beaten 1 ts Vanilla 1 1/2 c Flour 1 ts Salt 1 ts Baking soda 3 c Quick-cooking oatmeal 1 1/2 c Chopped nuts Cream shortening & sugar thoroughly. Add beaten eggs & vanilla. Beat well. Sift flour, salt & soda together. Sift into creamed mixture. Add oatmeal & nuts. Mix. Form dough into long rolls on waxed paper. Chill thoroughly. Slice 1/2-inch thick & bake on ungreased cookie sheet at 350 for 10 minutes. DONITA ALEXANDER From Simply Southern, the Desoto School Mothers’ Assn, Helena-West Helena, AR 72390. Downloaded from Glen’s MM Recipe Archive, Yields 24 Servings
Chess Pie #1
Ingredients & Directions 1 9″ pie shell,unbaked 4 Eggs 1 c Sugar 1/4 c Butter, softened 1 tb Vinegar 1 tb Cornmeal 1 tb Flour 1 ts Vanilla Combine filling ingredients in mixing bowl;beat on high speed 3 to 5 minutes or until very well mixed.Pour into pastry shell. Bake @ 350 degrees 25 to 35 minutes or until golden brown and firm.Cool before serving. Yields 6 Servings
Bermuda Bacardi Rum Cake
Ingredients & Directions –CAKE– 1 c Chopped pecans or walnuts 1 Box yellow cake mix (18 1/2 -oz) 1 pk Vanilla instant pudding & -pie filling (3 3/4 oz) 4 Eggs 1/2 c Cold water 1/2 c Cooking oil 1/2 c Dark rum (80 proof) -GLAZE- 1/4 lb Butter (or marg) 1 c Sugar 1/4 c Water 1/2 c Dark rum Source: Goslings’, Bacardi Int’l Recipe Card Cake: Preheat oven to 325F. Grease and flour 10″ tube or 12 cup bundt pan. Sprinkle nuts over bottom of pan using a spoon to gently push them up the sides of the pan a little. Mix all cake ingredients. Pour batter over nuts. Bake 1 hour (check at 45-50mins). Cool. Invert on serving place. Prick the top with a skewer or fork. Spoon & brush glaze evenly over top & sides. Glaze: Melt butter. Stir in water and sugar. Boil 5 minutes while stirring constantly. Remove from heat & stir in rum. Glaze application: You want the glaze to be soaked as far into the cake as possible. You have to be patient. I have two methods I find work. First i push a fork in about 1 1/2 inches and gently pry open the hole – then i dribble glaze down the fork and let the cake soak it up as i go. The second method is much more successful – i use the fork the same way but i use a childs medicine dropper (the kind with the bulb on the end) and inject the glaze right into the cake. Notes: Kahluha can be substituted for rum. If using yellow cake mix with pudding already in it; omit instant pudding, use 3 eggs instead of 4, 1/3 c of oil instead of 1/2. This cake is best left to sit for a day before consumption. Yields 1 Servings
Bacon And Potato Pie
Ingredients & Directions -BON APPETIT TBTC 1990- 1 lb Bacon 1 Onion, chpd 8 Eggs, beaten 1 lb Russet potatoes, peeled, -grated 2 3/4 c Sharp cheddar, grated 1 ds Pepper Preheat oven 350 F. Grease 9×13″ glass baking dish. Microwave bacon, remove. Add onion to bacon fat, microwave; remove. Combine eggs, potatoes, cheese, and pepper. Crumble bacon and mix into egg mixture. Add onions. Pour into prepared baking dish. Bake until center is set, 45 mins. Cut into squares. Yields 6 Servings
Applesauce Cake In Jars
Ingredients & Directions 1 x ELLIE COLLIN CMKD93F 1/2 ts BAKING POWDER 2/3 c SHORTENING 2 ts BAKING SODA 2 2/3 c GRANULATED SUGAR 1 1/2 ts SALT 4 ea Large EGGS 1 ts GROUND CINNAMON 2 c APPLESAUCE 2 ts GROUND CLOVES 2/3 c WATER 2/3 c NUTS; chopped,optional 3 1/3 c ALL-PURPOSE FLOUR, sifted Sterilize 8 (12 oz Ball Quilted Crystal – #14400-81400) canning jars, lids and rings by boiling for 10 minutes. Remove the jars and allow to air-dry and cool. Leave the lids and rings in the hot water until ready to use. Once the jars are cool enough to handle, grease them (use a pastry brush) with shortening (DO NOT use Pam or Baker’s Secret); set aside. Cream together the shortening and sugar. Beat in the eggs, one at a time, until the mixture is light and fluffy. Add the applesauce and water; set aside. In another bowl, sift together the flour, baking powder, baking soda, salt, cinnamon and cloves. Blend dry ingredients into the applesauce mixture. Fold in the nuts. Pour batter into the jars, filling them about 1/2 full. Place jars onto a cookie sheet or they’ll fall over. Bake in a preheated 325-degree oven for 35-40 minutes or until a pick inserted deep into the center of each cake comes out clean. Remove jars from the oven, one-at-a-time (use HEAVY-DUTY MITTS, the jars ARE HOT!); place a lid, then a ring on top and screw down tightly. Place jars onto your counter top to cool. You’ll know when the jars have sealed, you’ll hear a “plinking” sound. If you missed the sound, test them by pressing down on the lids once the jars have cooled–they shouldn’t move at all. Store jars in a cool, dry place. They should keep for about a year. I’ve only been able to keep them for a few weeks, they don’t last that long around here. They’re wonderful for last minute gifts, especially for single friends. Yields 1 servings
