This clipping is called “Fried Pies Again” which reflects that the column ran a previous bit about fried pies. I’m thinking of the pies you get at McDonald’s or the like, fried in hot oil and served warm. They seem quite simple and you could probably substitute many different fruits for the filling.
You can’t have a delicious Thanksgiving feast without an equally delicious dessert to follow it! When I think of Thanksgiving dessert specifically, I think of pie. So, here are some vintage pie recipes for your perusal.
Should have posted this one before Thanksgiving, I suppose. As I work through these recipes sometimes the season and the “next up” don’t really coordinate. That’s ok, it’s always fun to read recipes! Pumpkin Dessert Crust 1 cup flour 1/2 cup oatmeal 1/2 cup brown sugar 1/2 cup butter Mix, place in 9×13 pan, bake … Continue reading
Here’s another take on cherry dessert that is clearly lacking detail! My notes below, again. Cherry Dessert Place pie filling in bottom of 9×13 pan. Add white cake mix and nuts Slivers of oleo on top Bake 350 – 45 minutes 1 can cherry pie filling 1 box white cake mix 1/2 c chopped nuts … Continue reading
This recipe is leaving me stymied. Is it complete? It sure seems like something is missing, however perhaps that is due to the way the cook wrote her notes to herself. Reading the recipe aloud it makes a bit more sense. I will add my interpretation below the recipe. The top may be like a … Continue reading
Just say no to pie crust! Not really, I just have never mastered the art myself. Pillsbury is my friend in this department. Someone else (perhaps Diane B) can tell us if this sounds like a reliable recipe – or not. Pie Crust 3 cups flour 1 cup lard 1 tsp salt Beat 1 egg … Continue reading
I have admitted in the past that me and the rolling pin are not good friends. I either wind up with the dough wrapped around the pin or so much flour the dough dries out. It’s frustrating and I’m not the type to throw away ruined dough and start over just so I can get … Continue reading