Unfortunately this recipe doesn’t have a name to identify what kind of pie this is, but the pudding filling makes it a cream pie of some kind with a meringue topping. My best guess on the crust is that it calls for graham crackers. I will put some common sense directions in italics. Cream Pie … Continue reading
Dough nuts don’t seem like they would be especially difficult to make at home, just make up the dough and fry them in hot grease. Like making french fries. Oh, my mother used to make us french fries cooked in hot bacon grease, to die for!! Anyway, raised doughnuts (dough nuts, donuts) call for yeast … Continue reading
Good ol Mable Haas had quite a few treats in her cookbook. I have seen lots of vintage recipes for pineapple upside down cake. It must have been “the thing” for quite some time. It doesn’t sound good to me, but I know lots of people like it. The way this recipe reads is probably … Continue reading
The dough nut is considered a thoroughly American food, although it is similar to the Dutch “oil cake” popular in the 18th century. In New Amsterdam, er, New York around 1809, Washington Irving described the nuts of dough fried in hog’s fat in his History of New York. This is considered to be the earliest … Continue reading
I have never seen a recipe for puffed rice, and this one is sketchy on the information at best. You will also notice that it doesn’t mention rice or puffed rice in the ingredients. The closest recipe I could find in my research was for a puffed rice candy from 1920. Based on similar ingredients, … Continue reading
Gram's Recipe Box 