Lemon Meringue Pie

Lemon meringue pie features that great cloud of fluffy egg white on the top of a lemon pudding base. A lot of people love it – while a lot of people don’t. For me, I need that meringue to be more cooked and prefer Angel Pie, which features a pavlova style meringue base with the lemon pudding underneath a mound of whipped cream. Either way, the combination of lemon and creamy, sweet meringue is a good one.

Lemon Meringue Pie

1 cup sugar

2 egg yolks

1/8 tsp salt

2 egg whites

1/3 c cornstarch

2 Tbsp butter

2 scant cups boiling water

2 medium size lemons, rind & juices

Put sugar, salt & corn starch in upper part of double boiler and mix, then add, gradually at first, the boiling water. Cook directly over heat until thickened, stirring constantly. Place over hot water & cook for 10-12 minutes. When mixture is clear, stir in egg yolks beaten slightly & mixed with lemon juice & rind. Cook 2 minutes more. remove from fire & add butter. When cool fill baked pie shell. Add meringue made by beating egg whites until stiff, adding sugar to taste & a few drops of lemon juice. Brown delicately in oven.

Holiday Raisin Pie (Wilderness Fruit Can)

There used to be several fruit pie filling companies that canned their wares and sold them at grocery stores nationwide in the US. Comstock, Lucky Leaf and Wilderness were three. Both Comstock and Wilderness are now owned by Duncan Hines. It’s a little difficult to find information on this because so many search results give the actual product. I guess it doesn’t matter, really. If you want to make this recipe, I’d guess any raisin fruit filling would do just fine. (I can imagine my sister reading this and thinking ‘yuck’ since she doesn’t like raisin or mince meat pie, but I love it!)

Holiday Raisin Pie

1 9″ or 10″ baked pie shell

1 can (22 oz) raisin fruit filling

1 pkg (8 oz) cream cheese, softened

1/4 cup powdered sugar

1 package (3 1/4 oz) instant vanilla pudding

1 1/4 cups milk

1/2 cup fresh whipping cream or whipped topping

Combine softened cream cheese, powdered sugar, pudding mix and milk. Beat until smooth. Fold in raisin fruit filling. Pour into baked pie shell. Refrigerate 4-5 hours. Top with whipped cream before serving.

Graham-Marshmallow Squares (Erlane Williams)

Here’s a no-bake cookie bar that sounds pretty good. You could even add chocolate chips and it would be like a s’more or rocky road bar. There are two versions of the recipe here, one with a teeny tiny bit more detail. Sounds delicious!

Graham Marshmallow Squares (Erlane Williams)

2 eggs

1 c sugar

3/4 c butter

Beat eggs with fork, then add sugar & butter. Cook in double boiler about 1/2 hour on simmer.

Cool before adding the following ingredients:

1 tsp vanilla

2 1/2 c graham cracker crumbs

1 c shopped nuts

1/2 large package of small marshmallows

Mix all together & put into 9×13 pan. Refrigerate 3-4 hours.

Good Neighbor Wheat Bread

Coming to you from First National Bank (a good neighbor), here’s a 7 ingredient wheat bread. I freely admit I’m not much of a bread maker, this does seem fairly straightforward. The instructions are clear and include approximate times for the steps.

Good Neighbor Wheat Bread

4 c whole wheat flour

2 c in bleached flour

1 T honey

1 1/2 t salt

3 c water

1 cake yeast

1/4 c wheat germ or whole wheat berries, or cracked wheat

Dissolve yeast in 1 c lukewarm water. Sift whole wheat flour and white flour together. Sift again adding salt. Add 2 c lukewarm water to yeast-water mixture. Pour in honey. Add flour to mixture. Add wheat germ, wheat berries or cracked wheat. Stir ingredients together only until flour is moistened. Knead on floured board until dough reaches desired elasticity (about 3 minutes). Place in greased bowl. Cover and let rise until double in bulk (1 hour). Punch down. Cover and let rise again (about 45 minutes). Divide into two equal portions. Pre-heat oven to 400•. Place dough in baking pan with bottom and first inch of sides greased. Bake at 400• until brown. Lower heat to 350•. Total baking time about 1 hour. Test for doneness by rapping too (gives a hollow sound when done). Remove from me oven. Let cool on a rack in pan about 10 min. Knock out of pan. Serve warm or cold.

Golden Peach Pie

Summer fruit pies are some of our favorites. I made a peach pie a couple weeks ago and it was divine. This particular recipe card leaves out a lot of information, so see my notes after the recipe.

Golden Peach Pie

3/4 c sugar or 2/4 white sugar and 1/4 brown sugar

2 or 3 Tbls flour or tapioca

1/4 tsp cinnamon

5 cups fresh pealed peaches

2 tbsp margarine or butter

400 45-50 minutes

To get 5 cups of sliced peaches, you need 5-6 whole peaches, they don’t all have to be ripe enough to bite into. Peel and pit them, then cut into bite sized chunks. Pour the sugar over the peaches and mix it around all the fruit. Set that aside covered with a tea towel at least 1 hour. 

Next, you will need a top and bottom crust. Use your favorite method (I use premade heh). Line your pie pan with one crust and prick the bottom with a fork a few times. If you are going to make a lattice, slice the other crust into 1″ wide strips and set aside.

After the peaches have set for at least 1 hour, drain off the juice that has collected into a small sauce pan. Mix that with the flour or tapioca (you can also use corn starch), and cinnamon and heat over low heat until it has thickened slightly. Mix this back into the peaches. Pour the fruit into the pie crust. Add dollops of butter around the top. Top with the top crust and crimp the edges. If not making a lattice crust, be sure to cut vent holes. Brush the top with milk gently for nice browning. Cover the edges of the crust with foil for the last 10-20 minutes of baking to prevent burning, so check at 25-30 minutes in the oven. Allow to cool an hour or more.