Pecan Pie / Fruit Bavarian

This little slip of paper is about 3×4 inches and you can see it has writing on the back as well. The two recipes don’t really go together in my mind, and wouldn’t even be in the same part of the cookbook, but for some reason the went together for the person who wrote them out.

Pecan Pie

1 cp light bro sugar

1 tbs butter creamed with sugar

1 cp white corn syrup

3 eggs beaten slightly

pinch of salt

Beat all together. Add 1 cp coarsely cut pecans & 1 tsp vanilla. Pour into unbaked pie shell and bake until firm. Put whipped cream on top.

Note: bake at 350 for 60 to 70 minutes, but check the firmness at 60 minutes.

Fruit Bavarian

2 Tbs gelatin

1/3 cup cold water

1 cup boiling pineapple juice

1 Tbs lemon juice

1/4 c orange juice

4 Tbs sugar

1 cp whipped cream

1/2 cp sliced dates

1/3 c sliced raisins

1/4 cp diced pineapple

Soak gelatin for 5 min in cold water. Dissolve in boiling pineapple juice. Add lemon and orange juice & sugar. Cool. Chill until slightly thick. Beat until frothy. Add rest of ingredients. Put in mould. Chill.

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