Talk about minimalist. The instructions for pie crust are super limited. Looking back at other pie crust recipes I have, they are all limited in their method. My guess is that women “just knew” how to make pie crust. The circled 4 I believe means it makes 4 two-crust pies.
Pie Crust 4
4 cups flour
1 cup shortening
3/4 tsp salt
10 tbls water (approx)
Get flour & shortening worked together as fine as you can before adding remaining ingredients.
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.
The beginning of this recipe reads like a peanut butter cookie, but then we have the addition of cinnamon, cloves and nutmeg, which I’m not as certain of. I’m curious if it would work, but I love peanut butter cookies so much, I don’t know if I would change them just to try this. Also, the recipe says an 8-inch pan will yield about 24 bars. You would cut one side into thirds, and then the other side into eighths to get 24 bars. Perhaps they are rich and a small cookie is sufficient?
Peanut Butter Spice Bars
1/4 cup shortening
2 tablespoons peanut butter
1/4 cup brown sugar
1 well beaten egg
2 tablespoons molasses
3/4 cup enriched flour
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon cloves
1/4 teaspoon nutmeg
1/3 cup milk
Thoroughly cream shortening, peanut butter and sugar. Add egg and molasses. Beat thoroughly. Add sifted dry ingredients alternately with milk. Spread in oiled 8-inch square cake pan. Bake in moderate oven 350 degrees for 25 minutes. Makes about 2 dozen bars.
This is a generous recipe that will make you 6 loaves of bread. You could freeze the extra loaves you don’t give away to friends and family or keep for your own use. It sounds lovely.
Oatmeal Bread (6 loaves)
Place 3 cups rolled oats in large pan. Add 6 cups boiling water. Let stand 1 hour.
Add: 1/4 c molasses, 2 T salt, 1 cup honey, 3 T oil
Dissolve 3 T yeast in 1 1/2 cups warm water. Add to above mixture. Add flour – about 15 cups. Let rise. Knead. Roll & shape into loaves. Let rise again. Bake 50 min 350º.
Sometimes when you buy pumpkin around the holidays, you have to take one of those monster cans that are 32 oz because all the 16 oz ones are sold out…so you need to either make a second pumpkin pie (never a bad thing!) or find some other use for your left over pumpkin. This recipe calls for 16 oz pumpkin which would use up that extra quite nicely! Note that the instructions mention butter but there isn’t any butter listed in the ingredients, so that’s an error. I think what they meant was “pumpkin mixture” – when you read through it that’s the only thing that makes sense.
Holiday Pumpkin Bread
1 c boiling water
1 c Quaker Oats (quick or old fashioned, uncooked)
16 oz pumpkin
1 1/2 c granulated sugar
1 c firmly packed brown sugar
4 eggs
1/2 c vegetable oil
4 1/2 c all purpose flour
1 T pumpkin pie spice
2 t soda
2 t salt
1 t baking powder
1 c dairy sour cream
3/4 c raisins
1/2 c chopped pecans
Pour boiling water over oats. Cover; let stand 20 minutes. Beat together pumpkin, sugars, eggs, and oil. Add combined dry ingredients alternately with oats mixture and sour cream to butter mixture (probably pumpkin mixture), mixing well after each addition. Stir in raisins and pecans. Pour into two well greased 9×5 loaf pans. Bake in preheated moderate oven (350) about 1 hour and 15 minutes. Cool 5 minutes on wire rack; remove from pan. Cool thoroughly before slicing. Makes two 9×5 loaves. Can be frozen after baking.
Gram's Recipe Box 