Posts filed under ‘Fruit’

Steamed Cranberry Pudding

Ingredients [Pudding]:

  • 1 1/3 cup Flour
  • 1/2 cup Molasses
  • 1/2 cup boiling Water
  • 1 teaspoon Baking Powder
  • 2 teaspoons Baking Soda
  • 1 cup Cranberries

Ingredients [Sauce]:

  • 1/2 cup White Sugar
  • 1/2 cup Cream
  • 1/4 cup Butter
  • 1/2 teaspoon Vanilla


Stir soda into molasses and set aside.

Boil cranberries in water for 5 minutes.

Mix all ingredients together and pour into a greased 28-oz juice can. Steam for 1 hour.

Mix all together and boil for a few minutes. Pour over warm slices of pudding.


July 20, 2007 at 12:34 am Leave a comment

Fresh Peach Pie


  • 5 cups sliced fresh Peaches
  • 1 unbaked Pie Shell
  • 1/3 cup Butter – melted
  • 1 cup Sugar
  • 1/3 cup Flour
  • 1 Egg


Place peaches in a pie shell.

Combine remaining ingredients and pour over peaches.

Bake at 350 degrees for 1 hour and 10 minutes.

July 19, 2007 at 6:56 pm Leave a comment

Lemon Cream Cheese Pie


  • 3 oz Lemon Pudding Mix [not instant]
  • 3 oz Cream Cheese
  • 1/4 cup Sugar
  • 1 9-inch baked pie shell
  • Whipped Cream [optional]
  • Ground Cinnamon [optional]


Prepare pie filling, but where package directions call for whole eggs, use only egg yolks, reserving the whites.

Remove from heat and add cream cheese, beating well. Beat egg whites until stiff; gradually add sugar and beat until stiff peaks form. Fold into lemon mixture.

Spoon into baked pie shell and chill until cool.

Put whipped cream and a dash of cinnamon on each serving, if desired.

July 19, 2007 at 6:51 pm Leave a comment

Lemon Cake Pie


  • 1 cup Sugar
  • 1 tablespoon Butter
  • 2 Eggs – separate whites from yolk
  • 1 cup Milk
  • 3 tablespoons Flour
  • Juice of 2 lemons
  • Lemon rind
  • 1 single pie crust


Cream together sugar and butter. Add egg yolks, milk, flour, juice, and rind of lemon.

Beat egg whites until stiff, fold into mixture and pour into crust.

Bake in a slow oven at 325 deg F until top is nicely browned.

*Top will be like sponge cake, bottom is like lemon pie.

July 19, 2007 at 6:38 pm Leave a comment

American Persimmon Pie


  • 2 cups Permisson Pulp
  • 1 Egg; beaten
  • 1 cup Milk
  • 1/2 cup Sugar
  • 1/8 teaspoon Salt
  • 1 tablespoon Cornstarch
  • 1 9-inch Uncooked Pastry Shell


Mix permission pulp, milk and egg.

Mix sugar, salt, constarch, and add to above mixture.

Line a 9-inch piepan with pastry shell and pour in filling.

Bake at 450 deg F for 10 minutes.

Then, reduce temperature to 350 deg F, and bake another 55 minutes.

July 19, 2007 at 6:24 pm Leave a comment

Lucious Lemon Pie


▪ 1 cup Sugar
▪ 3 Tablespoons Cornstarch
▪ 1 Tablespoon grated Lemon rind
▪ ¼ cup Butter/Margarine
▪ ¼ cup Lemon Juice
▪ 1 cup Milk
▪ 3 Egg Yolks – slightly beaten
▪ 1 cup Sour Cream
▪ 1 9-inch Pastry Shell – baked
▪ Whipped Cream
▪ Grated Lemon Rind (opt.)


Combine sugar, cornstarch, 1 tablespoon lemon rind, butter, lemon juice, milk, and egg yolks in a heavy saucepan.

Cook over medium heat until smooth and thickened, stirring constantly; cover and cool.

Fold sour cream into filling, and pour into pastry shell; chill at least 2 hours before serving.  Top with whipped cream; garnish with grated lemon rind, if desired.

July 16, 2007 at 11:24 pm Leave a comment

“Brown Bag” French Apple Pie

Ingredients [For the Pie]:

  • 1 ½ cups All-Purpose Flour
  • ½ teaspoon Salt
  • ½ cup Shortening
  • 5 tablespoons Ice Water
  • 8 cups of Apples [peeled & sliced]
  • ¼ cup Granulated Sugar
  • 2 tablespoons All-Purpose Flour
  • ½ teaspoon Ground Nutmeg
  • 2 tablespoons Lemon Juice
  • 1 teaspoon Ground Cinnamon

Ingredients [For the Topping]:

  • ½ cup Granulated Sugar
  • ½ cup All-Purpose Flour
  • ⅓ cup Butter
  • 1 large Paper Bag
  • Vanilla Ice Cream


Preheat the oven to 400 degrees F.

[To make the pie]
Combine the first measure of flour, salt and shortening using a pastry blender until the mixture resembles coarse crumbs, then stir in the water a little at a time, using a fork, and form the dough into a ball.

Roll out the pastry dough on a lightly floured board. Roll to an 11″ or 12″ diameter and fit into a 9″ pie pan fluting the edges.

Combine the sugar, the second measure of flour, the cinnamon, the nutmeg and the lemon juice in a large bowl then toss the apple slices in the mixture and arrange them in the pie crust.

[To make the topping]
Combine the sugar and flour in a bowl and cut in the butter using a pastry cutter then sprinkle the topping over the apple filling.

Place the pie in the LARGE paper bag and place the paper bag on a baking sheet and loosely fold the open end of the bag under. Bake until the apples are tender (50-60 minutes).

Carefully remove the pie from the bag [CAUTION: WATCH OUT FOR THE STEAM COMING OUT OF THE BAG!]

Serve warm with generous portions of vanilla ice cream.

July 16, 2007 at 11:10 pm Leave a comment

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