Maybe I’m a little early posting this since it’s only September, but I like to start thinking about my holiday menus a bit early. Sometimes thinking about all the good food and drink we will be enjoying in a couple months helps with the doldrums of the summer-to-fall transition. Note that this is almost a no-bake pie that you could easily make the night before and keep in your refrigerator until needed.
Eggnog Chiffon Pie
1 1/2 c Quick Quaker Oats, uncooked
1/2 c finely chopped nuts
1/2 c butter or margarine, melted
1/4 c firmly packed brown sugar
1/2 t cinnamon
1/4 t nutmeg
2 envelopes unflavored gelatine
1/2 cup cold water
2 cups eggnog (commercial, store bought)
1 1/2 t rum extract
1 c heavy cream
1/4 c sugar
For crust, toast oats in preheated moderate oven (350º F) 12 to 15 minutes. Combine oats, nuts, butter, brown sugar, cinnamon and nutmeg. Mix well. Reserve 1/2 cup. Press remaining crumb mixture onto bottom and sides of greased 9-inch pie plate. Chill.
For filling, soften gelatin in cold water; stir over low heat until dissolved. Gradually add to combined eggnog and rum extract. Chill until thickened. Beat on high speed of electric mixture about 2 minutes or until nearly double in volume. Chill until mixture mounds when spooned. Beat together cream and sugar until stiff peaks form; fold into gelatin mixture. Spoon into crust. Sprinkle with reserved crumb mixture. Chill until firm. Makes 9-inch pie.
Ever have one of those delicious apple crumb pies with a crumb topping that seems to just melt in your mouth? Well, if you ever wondered how to replicate that, here it is!
Crumb Topping for Fruit Pies
Cream together 1/3 cup sugar (half white, half brown), 1/3 cup margarine or butter. Cut in 2/3 cup flour until crumbly
This is another orange/cranberry bread that sounds lovely for an autumn meal. I wonder if you could make this as rolls instead of a loaf? Note, there is no yeast listed in the ingredients – the baking powder, baking soda and salt are your raising agents.
Cranberry Wheat Bread
2 cups unsifted flour
1 cup sugar
1/2 cup wheat germ
2 tsp baking powder
1/2 tsp baking soda
1 1/2 tsp salt
1 cup halved raw cranberries
1/2 cup chopped pecans
3 Tbsp grated orange rind
1/2 cup orange juice
1/4 cup warm water
2 Tbsp cooking oil or melted shortening
Measure: flour, sugar, wheat germ, baking powder, baking soda and salt into bowl, stir well to combine
Stir in: cranberries, nuts & orange rind
Combine: orange juice, water, egg & oil in small bowl. Mix well
Add: liquid ingredients to blended dry ingredients, all at once. Stir until moistened
Spread: in well greased 9x5x3 in loaf pan
Bake: at 350º for 50-60 minutes or until toothpick returns clean
Remove from pan immediately, cool on rack
I think this would make a lovely addition to your Thanksgiving table or Autumn baking. The combination of cranberries and orange are lovely together. The sweetness of the orange tempers the tart cranberries. I don’t know about the addition of cheddar cheese, but it probably works really well – people swear by cheddar cheese on their apple pie, although I have not tried it myself. Note the long standing period – this is not bread to serve straight out of the oven.
2 T shortening
2 c flour
1 c sugar
1 1/2 t baking powder
1/2 t soda
1/2 t salt
2 t grated orange peel
Juice from 1 orange
1 1/2 c shredded cheddar cheese
1 egg beaten
1 c cranberries halved (use fresh)
1/2 c chopped walnuts
350º. Grease loaf pan. Cut shortening into flour, sugar, baking powder, soda, salt & peel. Add water to juice to measure 3/4 cup. Blend in with cheese & egg. Fold in cranberries & nuts. Bake 60 to 70 minutes. Let loaf stand 8 hours before slicing.
Due to an error in judgement as a teen, I can no longer enjoy coconut. My friends and I were going to represent the Philippines in an international fair for Girl Scouts, and we made these coconut haystack cookie things. Well, being kids, we ate a lot of the mix before it was baked, and then I had a stomach ache all day. Later, we sucked the helium out of balloons and I was sick as a dog the next day, probably a combination of everything – fatigue, upset stomach, headache – and I have all those negative feelings associated with coconut. Don’t do like I did. Enjoy coconut responsibly.
Coconut Custard Pie (Donna)
1 9 inch unbaked pastry crust
2 1/2 cups milk
1/2 cup sugar
1 1/2 tsp vanilla
1/2 tsp salt
1/4 tsp nutmeg
1 cup shredded coconut
Sweetened whipped cream
In bowl, combine milk, sugar, eggs, vanilla, salt & nutmeg. Beat well to blend. Sprinkle coconut into pastry shell. Pour egg mixture over coconut. Bake at 425º for 20-25 minutes or until knife inserted in center comes out clean. Cool. Serve garnished with whipped cream.