Mom's specialty was a delicious carrot pudding. This recipe was written in the back of the Household Searchlight cookbook, with the notation that it was her mother's recipe. Sad to admit it, but this was my first time making it. I think it turned out - we haven't tasted it yet, but it looks great. Many years go, cousin Kathi gave my sisters and I a steamer and she included some helpful tips for how to use it. Mom used to steam it in a shortening can or quart jar. In the recipe she says to use shortening or suet, with no amount given. I called Marian and she said maybe use 1/4 cup, so I used half a cube of butter. Mom made a Butter Rum sauce by melting rum-flavored Life Savers. You can't buy those any more, so I bought some rum flavoring. Haven't tried making the sauce yet, but I found a recipe for caramel sauce on SimplyRecipes.com which sounds exactly like the one Marian told me about on the phone from Arizona. Since I failed to write it down, I'm going to use this recipe and try adding a few drops of rum flavoring. Here's the recipe:
CARROT PUDDING
1 cup grated raw carrots
1 cup grated raw potatoes
1 tsp. cinnamon
1 tsp. nutmeg
1 cup sugar
1 tsp. soda
1 cup raisins
1 cup flour
3/4 tsp. salt
1/2 cup milk or 2 eggs
2 tbsp. boiling H2O
To carrots & potatoes add sugar, flour, salt, eggs, milk. Add shortening or suet. Dissolve soda in boiling water & add the raisins, nuts. Steam 3-4 hours.
Now for the pies - my favorite of all desserts. I remember the day when Mom cut this recipe out of the newspaper. It was SO much fun to find that actual clipping in Mom's files. Here it is:
FAT BOY APPLE PIE
PREPARE:
Your regular one-pie crust recipe. This will make two pies. Roll them out and flute the edges high in a couple of 9-inch pie pans.
PEEL AND CORE:
About 8 apples. Don't use bottles or canned - they ain't the same. Slice them up and then put them into the crusts and top with a little cinnamon and some lemon juice, and about a half cup of sugar for each pie.
PREPARE A TOPPING OF:
1½ cups flour
1/2 cup brown sugar
1/2 cup white sugar
1 or 2 cups chopped pecans
1½ cups margarine (2 or 3 cubes)
COMBINE ALL INGREDIENTS:
Get your hands in there and mix it until it is a nice crumbly mixture.
PUT TOPPING ON PIE AND:
Make sure that none of the apples peek through the crumb topping, then bake at 425°F for 15 minutes, then reduce heat to 350 for another 45 minutes.
SERVE WITH:
Thinly sliced cheddar cheese. Apple pie without cheese is like a kiss without a squeeze.
NOTICE:
This pie lives up to its name - it's fattening, delightful, and will draw raves. Bake enough of these and maybe he'll get you that new wardrobe, even if you don't become a skinny old girl!
Thanks to Lori for peeling the apples!
Lemon meringue pie is one I haven't mastered; in fact I might have made it only a couple of times. I've had requests for this recipe to show up here, though, so here it is. Luckily, Caryn makes this every Father's Day so she got the assignment to make it for us. Tyler helped with the lemon squeezing. It looks beautiful, and I'm sure will taste delicious.
REAL LEMON PIE FILLING
2 cups water
1/3 cup lemon juice (real)
1 tsp. grated lemon rind
Dash salt
Bring to boil & thicken with 2 tbsp. flour & 3 tbsp. cornstarch mixed with 1/2 cup sugar. Cook until clear & done - about 5 min. then mix another 1/2 cup sugar with 2 beaten egg yolks and add a little hot custard to them. Then add eggs mixture to lemon. Cook a few minutes. Pour HOT filling to baked HOT crust. Beat egg whites. Add 1/8 tsp. cream tarter. Beat stiff & add gradually 4 tbsp. sugar, 1 tsp. vanilla. Brown in medium oven.
One of my favorite pies is Pecan Pie. This recipe varies a bit from the one I've always made. It's from a newspaper clipping. Hope it's good!
PECAN PIE IMPERIAL
Unbaked pie shell, 10-in.
3 eggs
1 cup firmly packed light brown sugar
1/2 cup light corn syrup
1 tbsp. lemon juice
1 tsp. vanilla
1/2 tsp. salt
1 cup light cream or half and half
2 cups whole pecan halves
In large mixing bowl beat eggs; add sugar and beat until thick and smooth. Blend in corn syrup, lemon juice, vanilla and salt. Stir in cream. Fill pie shell with pecans. Pour custard over nuts. Bake in preheated 375°F oven for 1 hour or until set. Makes 8 servings.
Can't forget the pie crust. Camille made this crust for Cam's Jumbleberry Pie. It's a recipe from the collection that I usually make. The secret is using very cold water, and very minimal handling. Flaky crust every time!
PIE CRUST (2)
2½ cups flour
1 cup shortening
1 tbsp. vinegar
1/4 cup water
1 egg
1/2 tsp. salt
[Cut shortening into flour & salt.] Mix together water, vinegar & egg. Stir into other ingredients.
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