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2015


Sugar Pie

Date sent:     	Sun, 13 Feb 2000 17:36:27 -0800
From:          	robert 
To:            	phaedrus@hungrybrowser.com
Subject:       	Sugar Pie

> There is a dessert from Quebec, Canada. The Nuns in the schools
> used to make it, its called "Sugar Pie", this goes back 1940's.
> Can you help me find the recipe.
>                 Thank You.         
> 

Robert,

See if one of the below recipes fits your memory of the pie.

Phaed

Sugar  Cream  Pie

 Ingredients : 
 2 c. whole milk
 1/4 c. cornstarch
 1 stick butter
 1 c. sugar
 1 tsp. vanilla

 Preparation : 
   Mix and stir over medium heat to boil.  Cook until it looks like
 it will thicken.  Then pour into a baked pie shell.  Double recipe
 for 2 pies.   
 ----------------------------------
  Grandmother's  Sugar  Pie

 Ingredients : 
 1 c. white or brown sugar
 1 (9 inch) pie shell
 3 tbsp. flour
 1/4 tsp. cinnamon
 1/2 c. thick cream
 2 tsp. vanilla

 Preparation : 
    Combine sugar, flour, salt, pinch, cream, vanilla.  Pour into pie
 shell - sprinkle with cinnamon, generously, and bake at 425 
 degrees for 10 minutes, reduce heat to 325 degrees and bake for
 45 minutes.  
----------------------------------
  Sugar  Pie

 Ingredients : 
 9" pie shell
 1 1/2 c. brown sugar
 2 tbsp. flour
 4 tbsp. margarine
 1/2 c. milk
 Cinnamon

 Preparation : 
    Mix brown sugar and flour.  Spread over pie shell.  Dot sugar
 with margarine. Pour milk over sugar and margarine.  Sprinkle with
 cinnamon.  Bake until crust is brown and filling is bubbly, 25 to 30
 minutes at 350 degrees.
 ----------------------------------
  Shaker  Sugar  Pie

 Ingredients : 
 1/3 c. flour
 1 c. brown sugar
 Nutmeg
 2 c. light cream
 1 tbsp. vanilla
 2 tbsp. butter
 1 unbaked pie shell

 Preparation : 
    Thoroughly mix flour and brown sugar and spread evenly in 
 bottom of pie shell. Add cream and vanilla; slice butter and
 distribute evenly over top of pie. Sprinkle with nutmeg.  Bake at
 350 degrees for 40 to 45 minutes until firm.
 ----------------------------------
  Sugar  Pie

 Ingredients : 
 1/2 c. flour
 2/3 c. brown sugar
 1 c. white sugar
 1 c. boiling water
 1 1/3 c. half and half
 1 tbsp. vanilla
 Pinch salt

 Preparation : 
   Mix flour, sugars, salt and water.  Add cream and vanilla.  Pour
 in unbaked pie shell and sprinkle with cinnamon.  Bake 10 
 minutes at 425 degrees, the last 30 minutes at 350 degrees.  If
 you use ready made crust buy the deep 9-inch frozen crust. 
 Makes 1 deep 9-inch or 2 shallow pies.  

Egg Custard

Date sent:      	Fri, 18 Feb 2000 09:46:32 -0500
From:           	Laura 
To:             	phaedrus
Subject:        	Hi Again

> Hi,
> 
>    It's me again, I have another recipe request, I am looking for an
> old fashion egg custard pie recipe. I could only fine one, and it was 
> not very tasty. 
>                 Thank You
> 
>                  Laura
> 

Hi Laura,

I dug deep into my files and came up with the ones below. Egg custard is a personal favorite of mine.

Phaed

Old  Fashioned  Egg  Custard

 Ingredients : 
 2 1/2 c. milk
 1/2 tsp. nutmeg
 4 eggs, slightly beaten
 1/2 tsp. salt
 3/4 c. sugar

 Preparation : 
    Scald milk and nutmeg together beat eggs, salt and sugar
 together.  Add milk gradually pour into pie shell.  Bake at 450
 degrees until done, when knife comes out clean. 
----------------------------------
 Old  Fashioned  Egg  Custard  Pie

 Ingredients : 
 3 lg. eggs (or 6 egg yolks)
 1/2 c. sugar
 1/2 tsp. salt
 1/4 tsp. nutmeg
 1 tsp. vanilla
 2 2/3 c. milk

 Preparation : 
    Beat first three ingredients slightly.  Then beat in the last
 three ingredients. Pour into unbaked pie shell.  Bake at 450 
 degrees for first 15 minutes, then finish the last 25 or 30 minutes
 at 350 degrees.
----------------------------------
 Old  Fashioned  Egg  Custard

 Ingredients : 
 1 c. sugar
 2 1/2 tbsp. flour
 1/8 tsp. nutmeg
 4 egg yolks
 2 egg whites
 1 c. milk
 2 tbsp. melted butter
 2 egg whites
 2 tbsp. sugar
 9 inch unbaked pie crust

 Preparation : 
    Combine sugar, flour, nutmeg.  Beat 4 egg yolks and 2 egg 
 whites, add to dry ingredients.  Beat well, add milk, stir in melted
 butter. Pour in crust and bake at 400 degrees for 10 minutes. 
 Reduce heat to 325 degrees and bake 30 minutes longer.  Beat 2
 egg whites and sugar to make meringue.  Spread on pie and
 brown.
----------------------------------
Old  Fashioned  Egg  Custard  Pie

 Ingredients : 
 4 eggs
 1/3 c. flour
 2 c. sweet milk
 1 tsp. lemon flavoring
 2 tbsp. butter

 Preparation : 
   Beat egg yolks and add sugar.  Mix flour and butter together.  
 Add sweet milk.  Mix in lemon flavoring.  Pour into pie crust. 
 Bake 10 minutes at 450 degrees.  Reduce heat to 350 degrees
 and bake for 30 to 35 minutes.  
----------------------------------
 Old  Fashioned  Egg  Custard

 Ingredients : 
 1 c. sugar
 2 1/2 tbsp. flour
 1/8 tsp. salt
 Dash of nutmeg
 4 egg yolks
 1 c. milk
 2 tbsp. margarine (melted)
 1 (9 inch) unbaked pie shell

 Preparation : 
   Combine sugar, flour, salt and nutmeg.  Beat 4 egg yolks and add
 to dry ingredients.  Beat well.  Add milk gradually, then stir in
 melted margarine.  Pour in crust and bake at 400 degrees for 10
 minutes.  Reduce temperature to 325 degrees and bake for 25 to 
 30 minutes longer.  Beat 2 egg whites and add sugar (2
 tablespoons).  Spread meringue on pie and bake at 325 degrees
 for 10 minutes or until meringue is brown.  

Homemade Pumpkin Pie Spice

----- Original Message ----- 
  From: Tina 
  To: phaedrus
  Sent: Sunday, October 08, 2000 09:41
  Subject: Pumpkin Pie Spice

  Would like to know how to make my own pumkin pie spice........do you 
  know the ingredients and measurements?

Hi Tina,

Sure, no problem. See below for a good one.

Phaed

  Homemade  Pumpkin  Pie  Spice

   Ingredients : 
   4 tbsp. cinnamon
   1 tbsp. ginger
   1 tbsp. nutmeg
   2 tsp. ground cloves
   1 tsp. mace
   1 tsp. instant tea powder

   Preparation : 
      Combine well:  Sift 5-6 times or until thoroughly blended.  Store
   in covered container at room temperature. Will keep up to 4 months
   without losing strength. 

Foolproof Fudge

---- Original Message -----
From: Nancy 
To: phaedrus
Sent: Tuesday, May 02, 2000 22:42
Subject: foolproof fudge

> Can you freeze the Foolproof Fudge made with Eagle Brand Sweetened
> Condensed Milk?

Hi Nancy,

After a bit of research, I'm going to say that yes, you can. Follow these tips:

Wrap each individual slice or the entire pan with plastic or aluminium foil and seal thoroughly. Properly wrapped it should keep for several months.

Leave fudge in its wrapping for at least two hours upon removal from the freezer to permit it to return to room temperature

You likely already have it, but I'm sending the "FoolProof Fudge" recipe also.

Phaed

Foolproof Fudge

3 cups semi-sweet chocolate chips
1 can Eagle Brand Sweetened condensed milk (not evaporated)
Dash salt
1 cup chopped walnuts
1 1/2 teaspoons vanilla extract.

In a saucepan over low heat, melt chips with condensed milk and salt. 
Remove from heat; stir in walnuts and vanilla. Spread into an aluminum 
foil-lined 8- or 9-inch square pan.
Chill 2 hours.
Turn fudge onto cutting board, peel off foil and cut fudge into squares.
Makes about 2 pounds.
Optional Walnut Caramel Topping: Combine 1 1/2 cups toasted walnuts with 
6 tablespoons caramel topping. Spread evenly over fudge before chilling.

Hershey's Cocoa Fudge

----- Original Message -----
From: Megan
To: phaedrus
Sent: Thursday, October 05, 2000 10:03
Subject: (no subject)

> Hi, what a cool site!  I am looking for two recipes, one being the
> original fudge recipe on the back of the hershey can, and the other, 
> which I have less info on, was a chili recipe that came off the back 
> of a big tomato can?
> Thought I'd give it a try.  Thanks for your help.
>
> Megan

Hi Megan,

The first fudge recipe below is the original Hershey's recipe from the 1936 can. The second recipe is the 1941 to 1946 version from the 1941 can. The third recipe is the post-World War Two version from the 1947 can.

Phaed

Hershey's Cocoa Fudge (1936 can)

4 tablespoonfuls Hershey's Cocoa
2 cupfuls sugar
1 teaspoonful Vanilla 
1 cupful Milk
2 tablespoonfuls Butter

Mix Cocoa and sugar dry. add milk and butter, then boil. Continue boiling until 
soft ball is formed when a small amount from spoon is dropped into cold water. 
Remove from heat, add Vanilla, allow to stand until fairly cool, then beat until 
creamy and pour into buttered pan.
----------------------------------------------------
Hershey's Cocoa Fudge (1941 can)

2/3 cup Hershey's Cocoa
3 cups sugar
1/8 teaspoon salt
1 1/2 tablespoons light corn syrup
1 1/2 cups milk
4 1/2 tablespoons butter
3/4 teaspoon vanilla 
1/2 cup chopped nutmeats (optional)

(1)Combine cocoa with sugar, salt, and syrup. (2)Stir in milk; bring to a boil, 
 stirring frequently. 
(3)Cook to 232 degrees F., or until a small amount of mixture forms a soft ball 
 when dropped in cold water, stirring several times during the cooking process. 
(4)Remove from heat; drop in butter. Cool to lukewarm (110 degrees F.); add vanilla, 
 and beat until mixture thickens aqnd loses its shiny appearance. 
(4)Turn into a buttered pan 8 x 8 x 2 inches.
(6)Cut into 1 1/2-inch squares when cold. Makes 24 squares
---------------------------------------------------
Hershey's Cocoa Fudge (1947 can)

2/3 cup Hershey's Cocoa
3 cups sugar
1/8 teaspoon salt
1 1/2 cups milk
4 1/2 tablespoons butter
1 teaspoon vanilla 

(1)Combine cocoa with sugar and salt. (2)Add milk; bring to a boil, stirring frequently. 
(3)Cook until a small amount of mixture forms a soft ball when dropped in cold water. 
(4)Remove from heat; drop in butter. Cool to lukewarm; add vanilla, and beat until 
 mixture thickens. 
(4)Pour into buttered pan and cut into squares.

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