Eggnog Chiffon Pie

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.


Crumb Topping for Fruit Pies

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


Cranberry Wheat Bread

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

1 egg

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

Cranberry Bread

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.

Cranberry Bread

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.

Coconut Custard Pie

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

3 eggs

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.