Libby's Pumpkin Pie

 I made a pumpkin pie to bring to Maribel's for Thanksgiving. 

Have made this recipe for years!

I had to have  little cutie Adrien  show it off

1971 Eagle Brand "Magic" Lemon Meringue Pie

A couple of tricks when making meringue

Make sure the bowl is completely clean, especially making sure there's no oil in the bowl. Some claim that even the oils in your fingerprint can impact meringue but I'm not sure I believe that lol

Put the KitchenAid bowl in the fridge to chill for a bit before making the meringue. Cold bowl helps keep the eggs whites from getting too warm which can make it harder to get high peaks.

Add a pinch of cream of tartar. Some cooks say this is "cheating" but I call it insurance.

Whip it for probably longer than you think you need to.

Another note: cook the lemon mixture before adding the meringue.

I have been waiting to make this due to the price of eggs. 

One of my neighbors was able to pick up a dozen from a local lady for 3 dollars. 

Brownsville General Store Sour Cream Lemon Pie

 

Ingredients:

1 cup granulated sugar

1/4 cup cornstarch

1 1/4 cups milk ( used whole milk)

3 egg yolks - slightly beaten

1 teaspoon lemon peel

1/3 cup fresh lemon juice

1/4 cup butter

1 cup sour cream

1 baked pie shell

Directions:

Combine sugar, cornstarch, lemon zest, lemon juice, beaten egg yolks and milk in a heavy duty metal saucepan. Stir to combine.

Cook ingredients under low to medium heat. Stir the mixture  until the filling thickens. This takes about 10 minutes or so. The filling will get thick, then start to boil. As soon as it starts to boil, take it off the heat, add the butter. Stir until the butter is fully incorporated into the filling. Let cool 10 minutes in the pan, add the sour cream. Stir until fully incorporated. Pour the filling into the baked pie shell. Refrigerate until firm, at least 3 hours. Garnish with whipped cream and serve.

This recipe is really good and easy to make. I know my pie crust looks awful but it was tasty 😋

Need to make this when the lemons from my tree ripen.

BUTTERNUT SQUASH PIE RECIPE

 Ae-yun gave me squash from her fathers garden.  I never made butternut pie before and wanted to give it a try.

Ingredients:

FOR THE PIE FILLING:

2 cups pureed butternut squash

14 ounces sweetened condensed milk (400g)

2 large eggs

1 teaspoon ground Saigon  cinnamon

¼ teaspoon ground ginger

¼ teaspoon ground nutmeg

dash of ground cloves

dash of teaspoon freshly ground black pepper

½ teaspoon salt

FOR THE CRUST:

I bought a store piecrust

Directions:

Preheat your oven to 425 degrees F. In a large bowl, whisk together the butternut squash puree, sweetened condensed milk, eggs, spices and salt until smooth. Set aside.

Allow piecrust ( that was in fridge) to come to room temp and add it to a pie dish

Whisk together the filling mixture again to ensure it’s well-combined, and pour into the prepared pie shell. Take your egg wash mixture and brush the edges of the crust.

Bake for 15 minutes and then reduce the oven temperature to 350 degrees F. Continue baking for about 35 minutes more, or until a butter knife inserted on the outer edges of the pie comes out clean. Serve with whipped cream or ice cream!

Crustless Salmon Quiche

 Ingredients:

1 (12 ounce) can evaporated milk

4 eggs

2 1/2 cups shredded cheddar cheese ( I used a Mexican blend)

1/4 cup diced onion

1/4 teaspoon salt

1/4 teaspoon black powder

1/4 teaspoon garlic powder

1 ( 14.75 ounce) can pink salmon, drained flaked and bones removed

Directions:

Preheat oven to 350 degrees.

Spray 9 inch pie plate or quiche dish with cooking spray

Puree evaporated milk, eggs, 2 cups cheese, onion, garlic and salt and pepper in blender until smooth

Spread salmon evenly over the bottom of the prepared pan.

Sprinkle with 1/4 cup cheese.

Pour the mixture on top

Top with remaining 1/4 cup cheese

Bake quiche until it has puffed up and a toothpick inserted into the center comes out clean. Should take about 35-40 minutes

Cool for 5-10 minutes before cutting into it.

This is from 2016 Allrecipe magazine. Finally got to make it.

We liked it. Easy and low carb since is doesn't have a crust.

CRUSTLESS SOUTHERN PIE

 

Ingredients:

1 ¼ cup granulated sugar

½ cup all-purpose flour

1 tsp baking powder

1 cup buttermilk

⅓ cup salted butter melted

3 eggs

1 tsp vanilla extract

Directions:

Preheat oven to 350 ° F

In a large mixing bowl add all the ingredients and mix them with a hand mixer on medium speed until everything is combined into a smooth batter.

Pour the batter into a 9-inch pie dish and bake on the middle rack for 45 to 50 minutes.

Yesterday was Mey and Richards 49th wedding anniversary. I made this pie for them.

Mey cut me a few slices so I could try it- VERY good!

KUMQUAT PIE

Ingredients

4 cups ripe kumquats whole

14 ounces sweetened condensed milk

⅓ cup lemon juice fresh

8 ounces frozen whipped topping thawed

Optional garnish: whipped topping and candied kumquat slices

1 graham cracker crust purchased, deep dish

Directions:

To remove the kumquat seeds, cut the fruit in half. Then use a wooden skewer or another tool with a sharp point, and pop them out. While most seeds are apparent, you might have to dig around a bit to find the hidden ones.

Place the seeded kumquats in a food processor, and puree until the mixture is relatively smooth. You should end up with anywhere from one to two cups of pureed fruit.

Whisk together the pureed fruit, sweetened condensed milk, lemon juice, and the whipped topping in a medium-size bowl.

Pour the filling into the graham cracker crust and chill for two to three hours before serving.

Optional, garnish the slices with a dollop of whipped cream and sliced candied kumquats.

Ae-Yun gave me a small bag of kumquats. I made salsa quite a few years ago, which came out pretty good. I told her I would make something with the kumquats for her.

This is a Kumquat

McCall's French Apple Pie

  This is Gabe's all time favorite apple pie.  Made it for him many times and now I want to share the recipe.

I bought McCall's Cooking School magazine about 40 years ago. During my work lunch breaks I would look around in the local magazine shop. Forty years later the magazine moved with us and still love recipes in it.

Gabe enjoys apple pie but loved his grandmothers pie. I never got to meet her so unfortunately I couldn't get her recipe. When I made this pie Gabe told me it was close to what his grandmother use to make- huge win in my book.



 INGREDIENTS:

1 pastry for double-crust pie


CUSTARD
1⁄3 cup sugar
2 tablespoons flour
1 cup milk
3 egg yolks
1 tablespoon butter or 1 tablespoon margarine
1⁄2 teaspoon vanilla extract

APPLE FILLING
2 lbs. tart cooking apples
1 tablespoon lemon juice
2 tablespoons butter or 2 tablespoons margarine
2 tablespoons sugar
1 dash ground nutmeg
3⁄4 cup apricot preserves

1 egg yolk

DIRECTIONS:

Preheat oven to 400 degrees

Line a 9 inch pie dish with 12 inch circle of the pie pastry.



Set aside remaining pastry. You might want to pop it in fridge until ready to use.

To make custard: In a small saucepan, combine 1/3 cup sugar and the flour; mix well.
Stir in milk.
bring to a boil, stirring; reduce heat; simmer, stirring until slightly thickened, about 1 minute.

In a bowl, beat 3 egg yolks slightly.
Beat some of the hot mixture into yolks.
Pour back into the saucepan, stirring.
Add 1 tablespoon butter and the vanilla.
Turn into a bowl to cool.

Apple filling: Core, pare and slice the apples, sprinkle with lemon juice.
In a skillet, heat the butter with the sugar and nutmeg.
Add the apples; saute, stirring occasionally.
Cook until almost tender- about 5 minutes.
Remove from heat.
Melt apricot preserves in a little saucepan and set aside.


Assembly: Pour the custard into the pie shell, spreading evenly.
Arrange the apple slices on top, mounding slightly in the center and only adding a little of the juices released from cooking them.
Spread with the melted apricot preserves.

Roll out the rest of the pastry dough to make a 10 inch circle.
Cut into 12 strips, 1/2 inch wide.
Moisten the edge of the pastry shell with a little water.
Arrange six pastry strips across the filling; press ends to rim of pie shell; trim ends if necessary.
Arrange rest of strips at a right angle to the first strips, to form a lattice.
Bring overhang of the pastry up over ends of strips; crimp edge.
Mix egg yolk with 1 tablespoon of water and brush on pastry.

Bake 40 minutes, or until golden

LIME CURD PIE

I was thrilled when we got back to Florida to see an abundance limes on my little tree! 

This recipe was found in a cookbook called Teeny's Tour Of Pie

Pastor Dawn came to lunch and we each had a slice of the pie for dessert. WOW, it was fantastic! I sent the rest home with Dawn for her family since Gabe doesn't eat sweets and I should limit them.

 I made two more pies. This one was for Marie. She brought it to her sisters for Thanksgiving dessert. I hope they enjoyed it.

Ingredients:

GRAHAM CRACKER CRUST

 9" pre-made crust OR make your own:
1 1/2 cups graham cracker crumbs (from 8-9 graham cracker sheets)
2 tablespoons granulated sugar
6 tablespoons unsalted butter, melted


LIME CURD FILLING

4 large eggs
1 1/2 cups granulated sugar
1/4 teaspoon salt
1/2 cup freshly squeezed lime juice (about 5-7 limes)
1 tablespoon freshly grated lime zest (about 2 limes), plus more for garnish
1/2 cup unsalted butter, diced
Whipped cream, lime zest, and/or fresh lime slices for serving


Directions:

Crust (if making your own; optionally you can use a 9" pre-made crust):
Preheat oven to 350°F.
Stir crumbs, sugar, and melted butter together with a fork. Press into a 9" pie plate.
 Bake for 5-7 minutes until slightly browned.
 Let cool completely before filling.


Place eggs in a medium saucepan and whisk until combined. Whisk in sugar, salt, lime juice, and zest.
Add the diced butter to the pan and turn on the heat to medium.
 Constantly whisk until the butter melts and the mixture begins to thicken, 5-10 minutes.  Keep whisking, and make sure it doesn't boil. Once it thickens, remove it from the heat and pour it into the prepared crust. Let it cool and set completely at room temperature, at least one hour. Refrigerate uncovered until ready to serve. Garnish with lime slices and/or lime zest. Optionally, serve with whipped cream.

Grandma Dorothy Woodward-Andrews "Sour Cream Apple Pie"- Guest Post

We are so very lucky to have wonderful neighbors in Florida. Jamie and Jeff live across the street. I love to bring them goodies from time to time and Jeff surprised us with this wonderful pie which was delicious.

Thank you Jamie and Jeff for sharing Grandma's recipe.  



For For over 20 years, my husband Jeff has used his Grandmother's recipes to hold the rag ends of family together. Each Thanksgiving we gather under our roof to celebrate tradition and recount good memories of the past. Jeff's grandmother is remembered fondly while her great-grandchildren play on the floor with the mischief and ferocity of 6 week old kittens. 

The matriarch of the family, Dorothy Rose Woodward Andrews has been gone almost a decade but she is present in the Sour Cream Apple Pie. The delightful flavor combinations of a sweet and sour dessert remind the family of her love. She had the ability to make harmony using unlikely ingredients and peace amongst irascible relatives. 

Enjoy Grandma's Sour Cream Apple Pie with whipped cream and loved ones










Ingredients:

6 medium apples like Granny Smith variety
 3 T flour
 1 c sugar
 1 c sour cream
 1/4 tsp. ground cloves
 1 1/2 tsp sugar
 Cinnamon to taste
 Pie shell

Directions:

Fill shell with thinly sliced apples (peeled). In bowl, mix flour, 1 c sugar and cloves together. Add sour cream to mix and combine thoroughly. Pour over apples. Sprinkle cinnamon and 1 1/2 tsp sugar over top. Bake at 450 degrees for 10 minutes, then at 350 degrees for 40 minutes. Enjoy a slice Dorothy style with whipped cream on top. 

Karo's Pecan Pie

I noticed someone selling pecans from his truck along the side of the road and had to stop to pick up a bag.
Does anyone else remember this recipe? It's a good one!

Cream Cheese Pie

Crust:

1 1/4 cup graham cracker crumbs ( you can make the

 crumbs in a food processor or buy them in the

 store)

3 tablespoons Sugar

1/3 cup melted butter



Filling:

16 ounces (2 blocks) softened cream cheese

1 cup sugar

1/2 teaspoons vanilla extract

1/2 tablespoon lemon juice

2 eggs



Directions:

Mix the graham cracker crumbs which are crushed

with sugar and melted better and mix well. Press the

crumbs into a 9 inch pie plate. Chill in the fridge 

before adding the filling.

easy way to do the crust is to buy one in the grocery 

store!


Mix the cream cheese,vanilla, sugar and lemon juice

in a large bowl and mix well. Add eggs one at a time

and thoroughly combine. You want to mix until the 

mixture is thick and smooth. Mix for about 4-5 

minutes.


Pour the mixture into the cooled shell.


Bake in a preheated 450 degree oven for 10 minutes

Reduce the temp to 200 degrees and bake for an 

additional 45 minutes.


If you want a sour cream topping add 1 cup sour 

cream, 2 tablespoon sugar and 1 teaspoon vanilla to 

a small bowl and mix well. Spread over the pie

and put back in the oven for about 2 minutes.




Take out of the oven and allow to cook and then add 

to the refrigerator.


recipe is from one of my local community 

cookbooks

Our Favorite Recipes

United Methodist Church

1985

Southampton, New York

Grace Aufiero