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2001

TODAY's CASES:

Cannoli Cake

 ----- Original Message ----- 
  From: Pat 
  To: phaedrus
  Sent: Friday, November 09, 2001 6:27 PM
  Subject: Cannoli Cake

  11/9/01
  Phaedrus:
  I am requesting another Italian cake recipe. This one is
  called Cannoli Cake. Again from an Italian cafe in Utica, NY.
  I think it has a sponge cake base and filling like you find
  in cannolis. I do not know if the cake is frosted with
  cannoli cream or whipped cream.
  I hope you can help.
  Thanks
  Pat 

Hi Pat,

Below are two. If neither suits, let me know and I'll look a bit more.

Phaed

  Cannoli  Cake

   Ingredients : 
   6 lg. eggs, separated
   Sugar
   3/4 c. all purpose flour
   1 tbsp. baking powder
   1/2 tsp. salt
   Vanilla extract
   2 lg. oranges
   2 tbsp. orange flavor liqueur, optional
   1 (32 oz.) container rictotta cheese
   1 (8 oz.) pkg. cream cheese, softened
   Confectioners' sugar
   Semisweet chocolate mini pieces
   3 tbsp. butter or margarine, softened
   3 tbsp. milk
   2 c. heavy or whipping cream

   Preparation : 
     In large bowl, with mixer at high speed, beat egg whites until
   soft peaks form.  Beating at high speed, gradually sprinkle in 1/2
   cup sugar, 2 tablespoons at a time, beating well after each addition
   until sugar completely dissolves and whites stand in stiff peaks. 
   Preheat oven to 375 degrees.  In small bowl, with mixer at low
   speed, beat egg yolks, flour, baking powder, salt, 1/2 cup sugar, 1
   teaspoon vanilla and 2 tablespoons water until blended.  Gently fold
   one third beaten egg white mixture into yolk mixture, then fold yolk
   mixture into remaining whites.  Spoon batter into ungreased 10 x 3
   inch springform pan.  Bake 30 to 35 minutes, until cake is golden
   and top springs back when lightly touched with finger.  Invert cake
   in pan on wire rack, cool completely.  Grate enough peel from
   oranges to measure 2 teaspoons peel, set aside.  Squeeze enough
   juice from oranges to measure 1/3 cup juice.  (If not using liqueur,
   increase orange juice to 1/2 cup).  Stir orange flavor liqueur into
   juice, set aside, peel, 1 cup confectioners' sugar, and 1 teaspoon
   vanilla extract until smooth.  Stir in 1/4 cup semisweet chocolate
   mini pieces.  With metal spatula, gently loosen cake and remove from
   pan.  With serrated knife, cut cake horizontally into 2 layers. 
   Brush orange juice mixture evenly over cut side of both layers. 
   Place 1 cake layer, cut side up, on plate.  Spoon ricotta cheese
   filling on center of cake layer.  Spread some filling out ot edge,
   leaving center rounded to achieve a dome effect.  Cut a wedge out of
   remaining cake layer, arrange wedge and rest of cake layer over
   filling.  (Cutting wedge will allow cake layer to bend, without
   cracking, to fit over dome shape.    In small bowl, with mixer at
   medium speed, beat butter or margarine, milk, 1 3/4 cups
   confectioners' sugar and 3/4 teaspoon vanilla extract until smooth,
   adding more milk if necessary until frosting has an easy spreading
   consistency.  In large bowl, with mixer at medium speed, beat heavy
   or whipping cream until soft peaks form, fold confectioners' sugar
   mixture into whipped cream.  Spread frosting over top and down side
   of cake.  In 1 quart saucepan over low heat, heat 1/3 cup chocolate
   pieces until melted.  Spoon melted chocolate into small decorating
   bag with small writing tube.  Pipe chocolate on top of cake in s
   spiral design, starting in center and moving to edge of cake. 
   Before chocolate hardens, quickly with tip of toothpick or small
   knife, draw lines in spoke fashion.  Refrigerate cake until filling
   is firm, about 3 hours.  
  ---------------------------------------
  Cannoli Cake Roll

  Makes 1 -15 inch cake roll  

  Ingredients    
   
  5 eggs, separated 
  1 teaspoon vanilla extract 
  1/2 cup white sugar, divided 
  1/4 teaspoon cream of tartar 
  1/4 teaspoon salt 
  3/4 cup cake flour 
    
  2 tablespoons orange liqueur  
  1 tablespoon water 
  1 tablespoon white sugar 
   confectioners' sugar for dusting 
    
  1 1/4 cups ricotta cheese 
  4 ounces cream cheese 
  1/2 cup confectioners' sugar 
  1/2 teaspoon vanilla extract 
  1/4 teaspoon ground cinnamon 
  1/4 cup mini semi-sweet chocolate chips 
    
  3/4 cup heavy whipping cream 
  3 tablespoons confectioners' sugar 
  2 tablespoons orange liqueur  
  1/2 teaspoon vanilla extract 
  1/4 cup chopped pistachio nuts 
  1 tablespoon white sugar 
  1 tablespoon mini semi-sweet chocolate chips 
   
   Directions     
  1 Preheat oven to 375 degrees F (190 degrees C). Grease one 
  15 1/2 x 10 1/2 inch jelly-roll pan and line with parchment paper. 
  2 Separate the eggs. In small bowl, with mixer at high speed, 
  beat egg yolks, vanilla, and 1/4 cup granulated sugar until very 
  thick and lemon colored, about 5 minutes. Set beaten yolk mixture aside. 
  3 In large bowl, with clean beaters and with mixer at high speed, beat 
  egg whites, cream of tartar, and salt until soft peaks for. Beating 
  at high speed, gradually sprinkle in 1/4 cup granulated sugar until 
  sugar dissolves and whites stand in stiff peaks. 
  4 Transfer beaten egg yolks to another large bowl. With rubber spatula, 
  gently fold beaten egg whites into beaten egg yolks, one-third at a time. 
  Sift and fold flour, one-third at a time, into egg mixture. 
  5 With metal spatula, spread batter evenly in pan. Bake at 375 degrees F 
  (190 degrees C) for 10 minutes or until top of cake springs back when 
  lightly touched with finger. 
  6 Meanwhile, in a cup, mix 2 tablespoons orange liqueur with 1 tablespoon
  water and 1 tablespoon sugar until sugar dissolves. 
  7 Sprinkle clean cloth towel with confectioners' sugar. When cake is done,
  immediately invert hot cake onto towel. Carefully peel off parchment paper 
  and discard. Brush cake with orange-liqueur mixture. Starting from a long
  side, roll cake with towel jelly-roll fashion. Cool cake roll, seam side 
  down, on wire rack until completely cool, about 1 hour. 
  8 To Make Ricotta Filling: In food processor, with knife blade attached, 
  blend the ricotta cheese, cream cheese, 1/2 cup confectioners' sugar, 
  1/2 teaspoon vanilla and cinnamon. until smooth. Transfer filling to bowl 
  and stir in 1/4 cup of the chocolate pieces. Cover and refrigerate filling
  while cake cools. 
  9 Assemble Cake: Gently unroll cooled cake. With metal spatula, spread 
  filling over cake almost to edges. Starting from same long side, roll 
  cake without towel. Place rolled cake, seam side down, on platter. 
  10 To Make Frosting: In small bowl, with mixer at medium speed, beat 
  whipping cream and 3 tablespoons confectioners' sugar until soft peaks 
  form. With rubber spatula, fold in 2 tablespoons orange liqueur and 1/2
  teaspoon vanilla. With metal spatula, spread whipped-cream frosting over 
  cake. Refrigerate cake at least 2 hours before serving. Sprinkle top of 
  cake with chopped pistachios and chocolate pieces just before serving.  

Chocolate Toffee Bars

----- Original Message ----- 
  From: MDEZITA
  To: phaedrus
  Sent: Saturday, November 10, 2001 7:25 PM
  Subject: chocolate toffee bars

  looking for recipe for chocolate toffee bars made with vanilla 
  wafers, chocolate chips, and nuts.  HELP 

Hi,

Try these.

Phaed

  Chocolate  Toffee  Cookie  Crunch  Bars

   Ingredients : 
   2 c. crushed vanilla wafers
   1/4 c. brown sugar
   1/3 c. melted butter or margarine
   1/2 c. butter or margarine
   1/2 c. brown sugar
   1 c. semi sweet chocolate morsels
   1/2 c. finely chopped nuts

   Preparation : 
     Combine cookie crumbs, 1/4 cup brown sugar and 1/3 cup melted
   butter.  Press into 13"x9" pan.  Bake at 350 degrees for 8 to 10
   minutes.  Combine 1/2 cup butter and 1/2 cup brown sugar in
   saucepan.  Bring to a boil.  Boil 1 minute and pour over baked base.
    Bake at 350 degrees for 10 to 12 minutes.  Let stand 2 minutes. 
   Sprinkle with chocolate morsels.  Let stand until morsels soften and
   spread.  Sprinkle with chopped nuts.  Chill completely and break
   into pieces.  
   ----------------------------------
   Chocolate  Toffee  Cookie  Bars

   Ingredients : 
   2 c. finely crushed vanilla wafers (50)
   1/4 c. firmly packed brown sugar
   1/3 c. melted butter
   1/2 c. butter
   1/2 c. firmly packed brown sugar
   1 (6 oz.) pkg. (1 c.) semi-sweet chocolate chips
   1/2 c. finely chopped nuts

   Preparation : 
      Cookie Base:  Preheat oven to 350 degrees.  In bowl combine wafer
   crumbs and 1/4 cup brown sugar.  Stir in 1/3 cup melted butter. 
   Press into 13"x9" pan.  Bake at 350 degrees for 8 minutes.  Toffee
   Layer:  In saucepan, combine 1/2 cup butter and 1/2 cup brown sugar.
   Cook over moderate heat, stirring constantly until mixture comes to
   a boil. Boil 1 minute.  Pour immediately over baked cookie base. 
   Bake at 350 degrees for 10 minutes.  Let stand 2 minutes.  Sprinkle
   chocolate chips on top.  Let stand 2 to 3 minutes until chips are
   soft and shiny.  Spread evenly.  Sprinkle nuts on top.  Chill. 
   ----------------------------------
    Chocolate  Toffee  Cookie  Crunch  Bars

   Ingredients : 
   Cookie Base:
   2 c. finely crushed vanilla wafers (approx. 50 wafers)
   1/4 c. firmly packed brown sugar
   1/3 c. butter, melted
   Toffee Layer:
   1/2 c. butter
   1 (6 oz.) pkg. semi-sweet chocolate chips
   1/2 c. firmly packed brown sugar
   1/2 c. finely chopped nuts

   Preparation : 
      Preheat oven to 350 degrees.  In bowl combine vanilla wafer
   crumbs and brown sugar.  Stir in butter.  Press into 13 x 9 inch
   baking pan and bake for 8 minutes.
 

Corn Dog Batter

----- Original Message -----
From: Tammara 
To: phaedrus
Sent: Friday, November 09, 2001 4:10 PM
Subject: Corndog Batter Recipe


> I am looking for a recipe for corndog batter.  I didn't find one on your
> archive section.  Any help?
>
> Thank you,
> Tammara

Hi Tammara,

Sure! A corndog recipe was one of the first recipes I searched out for someone. Try the ones below. The bottom one is a spicy one, with chili powder.

Phaed

Good  Corn  Dog  Batter

 Ingredients :
 1 egg, beaten
 1/4 c. milk
 1/4 c. cornmeal
 1/4 tsp. salt
 1/2 c. whole wheat flour
 1/2 tsp. baking powder
 1 tbsp. sugar

 Preparation :
   Mix together all ingredients. Dip wieners in the batter and fry
 in hot oil until brown.
----------------------------------
 Corn  Dog  Batter

 Ingredients :
 1 c. flour
 3/4 c. cornmeal
 1 tsp. salt
 2 tbsp. sugar
 1/2 tsp. baking powder
 1 egg
 1 c. milk

 Preparation :
   Mix together in large bowl.  Dip weiners in batter. Fry in hot
 grease.
----------------------------------
 Corn  Dog  Batter

 Ingredients :
 6 c. cornmeal
 3 c. plain flour
 2 1/2 tsp. soda
 1 1/2 tsp. salt
 2 tbsp. sugar
 3 c. buttermilk
 2 1/2 c. water
 2 eggs

 Preparation :
    In large mixing bowl mix all dry ingredients.  Add buttermilk and
 water.  Beat in eggs and mix well.  If batter gets stiff add small
 amount of water.  Roll prepared weiner in batter and fry in deep hot
 oil until browned.  To prepare corn dog, use wieners right out of
 the package; insert stick and coat wiener by rolling it in the
 batter.  Hold on to stick.  Leftover batter may be kept a few days
 in the refrigerator.  Can be made into cornbread by adding a little
 more liquid.
-------------------
Corn  Dog  Coating  (Spicy)

 Ingredients :
 1 c. flour
 1 1/2 c. milk
 2 tbsp. oil
 3 tbsp. chili powder
 1 c. cornmeal
 2 eggs
 3 tbsp. pepper
 1 tsp. salt

 Preparation :
    Mix all ingredients together until smooth.  Dip hot dogs into
 mixture and drop into pan of hot shortening or oil.
  

Prince Albert's Pudding

----- Original Message -----
From: g
To: phaedrus
Sent: Saturday, November 10, 2001 9:54 PM
Subject: a pudding

> Is there such a recipe  for prince alberts pudding.
> Thankyou
>

Hi,

Oddly, I found two completely different recipes that call themselves "Prince Albert's Pudding." I don't know for sure which one is the most authentic. My best guess is that the first one is the traditional "Prince Albert's Pudding."

Phaed

Prince Albert's Pudding

Many dishes both sweet and savoury have been named after members of the
Royal Family, among them this popular Victorian pudding that contains
raisins and candied peel and is flavoured with mace.
115g sugar
115g butter, softened
2 eggs, beaten
115g flour
2ml baking powder
pinch salt
170g raisins
30g candied peel, finely chopped
2.5 ml ground mace
a little milk [if necessary]
In a bowl, cream the sugar and butter together until light and fluffy, then
beat in the eggs. Sift together the flour, baking powder and salt and fold
into the egg mixture, then add the raisins, peel and mace, adding a little
milk if the mixture seems too stiff. Spoon the mixture into a well buttered
1200ml pudding basin, cover with lightly buttered greaseproof paper and seal
with kitchen foil. Steam for 90-120 mins., topping up the water as
necessary. Turn out on to a warmed serving dish and serve with pouring cream
or custard. Serves 4 to 6.
---------------------------------
Prince Albert's Pudding
Course : Puddings

Ingredients:


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1           500 gram  pac ready to eat prunes
  175            grams  butter -- softened
  175            grams  light brown soft sugar
  3              large  eggs -- separated
  1                     orange -- finely grated, zest of
  4        tablespoons  sherry -- brandy or orange juice
  175            grams  fresh bread crumbs - white or brown
  1       100 gram tub  cut mixed peel
  125            grams  sultanas


Preparation:
Butter a 1.5l pudding basin and put a small piece of buttered greaseproof
paper in the bottom. Press the prunes onto the base and sides of the basin ~
have a smaller bowl that will fit inside and keep them in place while you
make the pudding mixture. Cream the butter and sugar until light and fluffy.
Beat in the egg yolks, orange zest and fruit and sherry then fold in the
breadcrumbs and fruit. Whisk the egg whites until stiff and fold into the
mixture. Pile this into the prune lined basin and cover with buttered
greaseproof paper and then foil. Steam for 2 hours then leave to stand for
10 minutes before unmoulding.
 

Pumpkin Pie

----- Original Message -----
From: g
To: phaedrus
Sent: Saturday, November 10, 2001 3:31 PM
Subject: pumkin pie


> I would like some recipes for old fashion pumkinpie filling

Hi,

Try the ones below.

Phaed

Old-Fashioned Pumpkin Pie

1 23 cm (9-inch) frozen deep-dish pie shell
500 ml (2 cups) pumpkin, about a 1.5 kg (3 lb) pumpkin
125 ml (1/2 cup) 18 per cent cream
2 eggs, lightly beaten
125 ml (1/2 cup) packed light brown sugar
50 ml ( 1/4 cup) granulated sugar
10 ml (2 tsp) vanilla
5 ml (1 tsp) cinnamon
1 ml ( 1/4 tsp) each ground ginger, nutmeg and salt

To prepare pumpkin, cut into wedges and remove seeds. Place wedges including
peel in a large saucepan of boiling water. Reduce heat, cover and simmer
until pumpkin is very tender about 30 minutes. Drain very well. When it is
cool enough to handle, scoop out pulp. Puree in a food processor until
smooth. Drain any excess liquid.
Preheat oven to 200 C (400 F). Thaw pie shell for 10 minutes. Prick bottom
and sides of shell with a fork every 2.5 cm (1-inch). Bake in centre of
bottom rack of oven 8 to 10 minutes. Place baked shell on a baking sheet.
Reduce oven temperature to 180 C (350 F).
In a large bowl, stir together pumpkin puree, cream, eggs, sugars, vanilla,
cinnamon, ginger, nutmeg and salt until combined. Pour into prepared shell.
Bake on centre rack of oven until filling is set when shell is jiggled
slightly (the centre of filling will not be firm), about 35 minutes. Let
cool completely on a cooling rack before serving.

Nutrition per serving (when recipe serves 8): 264 calories; 12 g fat; 4 g
protein; 35 g carbohydrate. Source: CP, Foodland Ontario.
---------------------------------------------
Old Fashioned Pumpkin Pie
1 pie crust, 9-inch
2 eggs
1 can ( 16 oz. ) pumpkin, 2 cups cooked pumpkin
3/4 cup sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon cloves
1 can ( 13 oz. ) evaporated milk or 1 2/3 cups light cream

Heat oven to 425 prepare pastry for 9-inche one crust pie. Beat eggs
slightly with rotary beater, beat in remaining ingredients. Pour into
pastry-lined pie pan. Bake 15 minutes.

Reduce oven temperature to 350. Bake 45 minutes longer or until knife
inserted between center and edge comes out clean.

Pie Crust:

1 cup flour
1/2 cup shortening
1/4 cup water
dash of salt

Mix together. Knead roll out on floured surface to 1/8 inch thickness. Place
in pie pan.
---------------------------------
Gloria Moss Old Fashioned Pumpkin Pie
  Categories: Pies, Bakery
       Yield: 6 servings

            Pastry for 9 in pie crust
       1 c  Dark brown sugar
       1 tb All purpose flour
       1 ts Ground ginger
     1/2 ts Ground allspice
       3    Eggs; beaten
   1 1/2 c  Milk
            Whipped cream; garnish
            Beaten egg
            Pinch of salt
       2 ts Cinnamon
     1/2 ts Ground cloves
     1/2 ts Grated nutmeg
       1 cn 14 oz mashed cooked pumpkin
       3 ts Brandy or rum

   Line a deep 9 inch pie plate with pastry.  Flute edges and brush bottom
of
   pastry with beaten egg. Refridgerate. To prepare filling, combine sugar,
   salt, flour, cinnamon, ginger,cloves, allspice and nutmeg. Stir in beaten
   eggs. Combine pumpkin (2 cups) and milk. Add to filling mixture. Chill
   well. Add brandy or rum to filling; pour into pie shell. Bake at 450
   degrees F for 10 minutes, lower heat setting to 400 degrees F and bake for
   1/2 hour
  ----------------------------------------------
  Old-Fashioned Pumpkin Pie

1 (9-inch) unbaked pastry shell
1 (16 oz.) can pumpkin
1 (14 oz.) can sweetened condensed milk
2 eggs
1 tsp. cinnamon
1/2 tsp. ground ginger
1/2 tsp. ground nutmeg
1/2 tsp. salt
Preheat oven to 425 degrees. In a large mixer bowl, combine all ingredients
except pastry shell; mix well. Pour into prepared pastry shell. Bake 15
minutes. Reduce oven temperature to 350 degrees; continue baking 35 to 40
minutes or until knife inserted 1 inch from edge comes out clean. Cool.
Garnish as desired.
------------------------------------------------
Old-fashioned Pumpkin Pie

8-INCH
1 8-inch pie crust
1 egg
1 1/4 cups canned pumpkin
2/3 cup sugar
1/4 teaspoon salt
3/4 teaspoon cinnamon
1/4 teaspoon ginger
1/8 teaspoon cloves
1 1/4 cups evaporated milk or light cream

9-INCH
1 9-inch pie crust
2 eggs
1 can (1 pound) pumpkin (2 cups)
3/4 cup sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon cloves
1 2/3 cups evaporated milk or light cream

lO-INCH
1 10-inch pie crust
3 eggs
2 3/4 cups canned pumpkin
1 cup sugar
3/4 teaspoon salt
1 1/2 teaspoons cinnamon
3/4 teaspoon ginger
1/2 teaspoon cloves
2 1/4 cups evaporated milk or light cream

Heat oven to 425 degrees. Prepare pastry. Beat egg(s) slightly with rotary
beater; beat in remaining ingredients. Pour into pastry-lined pie pan. (To
prevent spills, place pie pan on rack or on open oven door when filling with
pumpkin mixture.) Bake 15 minutes. Reduce oven temperature to 350 degrees.
Bake 8-inch pie 35 minutes longer, 9-inch pie 45 minutes longer and 10-inch
pie 55 minutes longer or until knife inserted in center comes out clean.
Cool. If desired, serve with sweetened whipped cream.
-----------------------------------------------
Old  Fashioned  Pumpkin  Pie

 Ingredients :
 1 tsp. cinnamon
 1 tsp. ginger
 1/2 tsp. allspice
 1/2 tsp. salt
 1/2 c. sugar
 1/2 c. brown sugar
 1 tbsp. molasses
 2 c. pumpkin, cooked and mashed or
    canned
 3 eggs
 1 c. evaporated milk
 Pastry for 1 (10 inch) pie plate

 Preparation :
    Mix spices, sugars and molasses, add to pumpkin and mix well.
 Add eggs, slightly beaten.  Add milk, mix and pour into crust.  Bake
 15 minutes at 450 degrees and an additional 30 minutes at 375
 degrees. Use foil circle on crust if it becomes too brown.  Makes 6
 to 8 servings.
----------------------------------
 Gramma  Maude's  Pumpkin  Pie

 Ingredients :
 1 can Libby pumpkin
 2 1/3 c. sugar
 3/4 c. flour
 3 tsp. cinnamon
 3 tsp. ginger
 3 tsp. salt
 3 eggs
 1 1/2 qt. milk

 Preparation :
   Thoroughly mix pumpkin and sugar.  Add eggs and stir until mixed
 thoroughly.  Add flour, cinnamon, ginger and salt.  Stir.  Add milk
 slowly until thoroughly mixed.  Pour into 3-4 pie crusts.  Bake 15
 minutes at 400 degrees, then reduce heat to 350 degrees.  Bake until
 firm, about 45 minutes.
----------------------------------
 Old  Fashion  Pumpkin  Pie

 Ingredients :
 3 c. cooked, mashed pumpkin
 1 c. brown sugar
 1 c. white sugar
 4 eggs
 2 c. light cream
 2 tbsp. molasses
 1 tsp. salt
 1 tsp. pumpkin pie spice
 2 unbaked crusts

 Preparation :
   Combine pumpkin with sugars, molasses, salt and spice; mix well.
 Add eggs.  Blend well.  Add cream, mix well.  Pour into 2 (10 inch)
 crusts.  Bake at 450 degrees for 30 minutes or until knife comes out
 clean.  Sporting Goods, Automotive
----------------------------------
 Rose's  Old  Fashioned  Pumpkin  Pie

 Ingredients :
 1 3/4 c. pumpkin
 1 c. sugar
 1/2 tsp. salt
 1 tsp. cinnamon
 1/2 tsp. ginger
 1/2 tsp. nutmeg
 1 2/3 c. evaporated milk
 2 eggs
 2 tbsp. flour

 Preparation :
    Combine ingredients and beat until smooth.  Pour into pastry
 shell.  Bake at 425 degrees for 15 minutes.  Reduce heat to 350
 degrees and bake an additional 45 minutes.
----------------------------------
 Old  Timer's  Pumpkin  Pie

 Ingredients :
 2 c. cooked, mashed pumpkin
 1 lg. can evaporated milk
 2 eggs
 1 c. dark brown sugar
 1/4 tsp. salt
 1 1/4 tsp. ground cinnamon
 1/2 tsp. ground ginger
 1/2 tsp. ground nutmeg
 1/4 tsp. ground allspice
 1/4 tsp. ground cloves
 1 unbaked pie shell
 1/2 c. raisins, boiled in water 1 minute and drained (optional)

 Preparation :
    Preheat oven to 425 degrees.  In a large bowl, combine all
 ingredients.  With a mixer, beat at a low speed until blended.  Pour
 in shell and bake 15 minutes to harden crust; then reduce heat to
 350 degrees and bake about 35 to 40 minutes or until the tip of a
 knife inserted in the center comes out clean.  Cool.  Serve with
 whipped cream.  (For a novel touch, add the boiled and drained
 raisins to the filling.)
----------------------------------
 "Slip"  Pumpkin  Pie

 Ingredients :
 3 c. (1 lg. can) pumpkin
 3 c. evaporated milk
 2 1/2 c. sugar
 3 tsp. cinnamon
 1 tsp. nutmeg
 1 tsp. salt
 4 eggs

 Preparation :
   Mix pumpkin and milk together.  Mix rest of ingredients and add to
 liquid ingredients.  Beat all together.  Pour into 2 well oiled pie
 pans.  Bake 50 minutes at 325 degrees or until knife inserted in
 middle comes out clean.  Have your own favorite pie crust (baked)
 inside of pie pan.  When center is thoroughly cooled, or a short
 time before serving, transfer filling in sections into crust.  Top
 with whipped cream sprinkled with cinnamon.

""


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