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Virginia Moon's Gooseberry Pie
Virginia Moon's Gooseberry Pie
2 cups gooseberries
Fresh, Frozen or Canned
2 cups Sugar
1 tablespoon butter
2 tablespoons Cornstarch
1 unbaked pie shell
Heat gooseberries, add sugar, butter
and bring to a boil. Mix
cornstarch with enough cold
water to mix, then add to boiling
berries.
Pour into unbaked crust. Bake
in 400° degree oven until browned.
Card 1 Back: blank
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# Virginia Moon's Gooseberry Pie
*Recipe from the kitchen of Virginia Moon*
## Ingredients
- 1 unbaked pie shell
- 2 cups gooseberries (fresh, frozen, or canned)
- 2 cups sugar
- 1 Tbsp butter
- 2 Tbsp cornstarch
- Cold water (enough to mix with the cornstarch)
## Instructions
1. Heat the gooseberries, add the sugar and butter, and bring to a boil.
2. Mix the cornstarch with enough cold water to make a smooth slurry, then add it to the boiling berries.
3. Pour the filling into the unbaked pie crust.
4. Bake in a 400°F oven until browned. -
Orange Cake Filling
Card 1 Front:
Orange Cake Filling
½ c. sugar 1 T. lard
3 T. cornstarch ¾ c. water
¼ t. salt 1 egg
¼ T. flour 1 t. lemon juice
juice & rind of 1 orange
Mix dry ings. Add water & lard &
cook 15 mi. in d. b. Beat egg slightly
add to cooked mixture, add orange
Card 1 Back:
and lemon juice. Use when cold
between layers with plain white
frosting for top.
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# Orange Cake Filling
## Ingredients
- 1/2 cup sugar
- 3 Tbsp cornstarch
- 1/4 tsp salt
- 1/4 Tbsp flour
- 1 Tbsp lard
- 3/4 cup water
- 1 egg
- 1 tsp lemon juice
- Juice and rind of 1 orange
## Instructions
1. Mix dry ingredients together.
2. Add water and lard and cook 15 minutes in a double boiler.
3. Beat egg slightly and add to the cooked mixture.
4. Add orange juice, rind, and lemon juice.
5. Use when cold between cake layers, with plain white frosting for the top. -
Grandma's Rice Pudding / Vanilla Sauce
GRANDMA'S RICE PUDDING THE TAMPA TRIBUNE
2 cups milk ½ cup sugar
3 eggs 1 teaspoon vanilla
1 cup cooked rice raisins
Vanilla Sauce
Combine milk, sugar, eggs and vanilla. Place
1 TB. cooked rice and a few flumped raisins in
the bottom of each of 8 custard cups. Fill
with custard.
Place cups in a pan of water and bake at 375
degrees about 30 minutes or until a silver
knife inserted in the center of the custard
comes out clean. Do not overbake.
Cool, turn onto serving dishes and top with
vanilla sauce.
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Card 2 Front:
VANILLA SAUCE THE TAMPA TRIBUNE
TO BE SERVED WITH "GRANDMA'S RICE PUDDING"
1 cup milk ¼ cup sugar
1 egg, beaten ½ teaspoon vanilla
1½ teaspoons corn starch dissolved in a small
amount of the milk
Bring milk to a boil. Add sugar, corn starch
and egg. Cook one minute, stirring. Add va-
nilla. Cool. Then ladle over rice pudding.
Makes eight servings.
Card 2 Back: blank
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# Grandma's Rice Pudding and Vanilla Sauce
*Two recipes on one The Tampa Tribune clipping card*
*Makes 8 servings*
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# Grandma's Rice Pudding
*The Tampa Tribune*
*Makes 8 servings*
## Ingredients
- 2 cups milk
- 3 eggs
- 1 cup cooked rice
- 1/2 cup sugar
- 1 tsp vanilla
- Raisins (a few, plumped)
## Instructions
1. Combine milk, sugar, eggs, and vanilla.
2. Place 1 Tbsp cooked rice and a few flumped raisins in the bottom of each of 8 custard cups.
3. Fill with custard mixture.
4. Place cups in a pan of water and bake at 375°F about 30 minutes, or until a silver knife inserted in the center of the custard comes out clean. Do not overbake.
5. Cool, turn onto serving dishes, and top with Vanilla Sauce.
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# Vanilla Sauce
*The Tampa Tribune — to be served with "Grandma's Rice Pudding"*
*Makes 8 servings*
## Ingredients
- 1 cup milk
- 1 egg, beaten
- 1 1/2 tsp cornstarch, dissolved in a small amount of the milk
- 1/4 cup sugar
- 1/2 tsp vanilla
## Instructions
1. Bring milk to a boil.
2. Add sugar, cornstarch mixture, and egg.
3. Cook one minute, stirring.
4. Add vanilla.
5. Cool, then ladle over rice pudding. -
Caramel-Coffee Sauce
CARAMEL-COFFEE SAUCE THE TAMPA TRIBUNE
COOKING LIGHT COOKBOOK, 1990, OXMOOR HOUSE, 1989
Serve over fresh summer fruit, low-fat frozen
yogurt, ice cream or angel food cake.
3 TB. brown sugar 1 Tb. cornstarch
½ tsp. instant espresso 1 c. skim milk
powder ½ tsp. vanilla
Combine brown sugar, cornstarch and espresso
powder in a small saucepan, stirring well.
Gradually stir in milk; bring to a boil, stirr-
ing constantly. Remove from heat; stir in va-
nilla.
Yield: 6 servings, 2 tablespoons each
Card 1 Back:
Nutrition data per 2-tablespoon serving:
48 calories
1 g protein
no fat
1 mg cholesterol
4 g complex carbohydrates
7 g sugar
no dietary fiber
23 mg sodium
1 percent calories from fat
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# Caramel-Coffee Sauce
*The Tampa Tribune / Cooking Light Cookbook, Oxmoor House — 1989*
*Yields 6 servings, 2 tablespoons each*
## Ingredients
- 3 Tbsp brown sugar
- 1 Tbsp cornstarch
- 1/2 tsp instant espresso powder
- 1 cup skim milk
- 1/2 tsp vanilla
## Instructions
1. Combine brown sugar, cornstarch, and espresso powder in a small saucepan, stirring well.
2. Gradually stir in milk; bring to a boil, stirring constantly.
3. Remove from heat; stir in vanilla.
4. Serve over fresh summer fruit, low-fat frozen yogurt, ice cream, or angel food cake. -
Quick Chow Mein
Card 1 Front:
QUICK CHOW MEIN THE TAMPA TRIBUNE
2 T. margarine 1 can bean sprouts (2½ cups)
1 12-oz. can Spam drained
cubed 1/3 cup cold water
1 c. chopped onion 2 T. cornstarch
1 c. diced celery 2 tsp. soy sauce
½ tsp. salt 1 tsp. sugar
Dash of pepper 3/4 c. water
Melt margarine in hot skillet; add luncheon
meat and onion. Cook until onion is golden,
stirring occasionally. Add celery, seasonings
and water. Cook covered 5 minutes. Add
drained bean sprouts; heat to a boil. Blend
Card 1 Back:
water, cornstarch, soy sauce and sugar. Stir
into meat mixture; simmer 5 minutes. Serve
over crisp chow mein noodles or rice.
Makes 6 servings.
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# Quick Chow Mein
*The Tampa Tribune*
*Makes 6 servings*
## Ingredients
- 2 Tbsp margarine
- 1 (12 oz) can Spam, cubed
- 1 cup chopped onion
- 1 cup diced celery
- 1/2 tsp salt
- Dash of pepper
- 1 can bean sprouts (2 1/2 cups), drained
- 1/3 cup cold water
- 2 Tbsp cornstarch
- 2 tsp soy sauce
- 1 tsp sugar
- 3/4 cup water
## Instructions
1. Melt margarine in a hot skillet; add cubed Spam and onion. Cook until onion is golden, stirring occasionally.
2. Add celery, seasonings, and the 3/4 cup water. Cook covered for 5 minutes.
3. Add drained bean sprouts; heat to a boil.
4. Blend the 1/3 cup cold water with cornstarch, soy sauce, and sugar. Stir into meat mixture; simmer 5 minutes.
5. Serve over crisp chow mein noodles or rice. -
Alfajores
ALFAJORES
2/3 cup butter or margarine
1 cup sugar
1 egg
2 egg yolks
1 teaspoon vanilla extract
2 teaspoons grated lemon rind
2 cups cornstarch (yes, cups)
1/2 cup flour
1 teaspoon baking powder
1 tablespoon brandy
Cream butter, add sugar and continue creaming. Add
the egg and egg yolks, beating until light and frothy. Add
the vanilla and rind. Sift the cornstarch, flour and baking
powder and add to butter mixture, mixing well. Add
brandy. Blend until dough is smooth.
Chill dough in refrigerator for a few hours, or until
firm enough to roll out. Preheat oven to 325 degrees. Roll
dough 1/2-inch thick on a floured surface. Cut into rounds
with a 1 3/4-inch floured cookie cutter. Place on buttered
baking sheet. Bake at 325 degrees for 15 to 20 minutes,
or until very lightly browned. Set aside to cool. Fill each
pair of cookies with Dulce de Leche. Roll edges in coco-
nut. Yield: 24 filled cookies.
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# Alfajores
*Yields 24 filled cookies*
## Ingredients
- 2/3 cup butter or margarine
- 1 cup sugar
- 1 egg
- 2 egg yolks
- 1 tsp vanilla extract
- 2 tsp grated lemon rind
- 2 cups cornstarch (yes, cups)
- 1/2 cup flour
- 1 tsp baking powder
- 1 Tbsp brandy
**For filling and finishing:**
- Dulce de Leche (amount as needed)
- Shredded coconut (amount as needed)
## Instructions
1. Cream butter, add sugar and continue creaming.
2. Add the egg and egg yolks, beating until light and frothy.
3. Add the vanilla and lemon rind.
4. Sift the cornstarch, flour, and baking powder together, then add to butter mixture, mixing well.
5. Add brandy. Blend until dough is smooth.
6. Chill dough in refrigerator for a few hours, or until firm enough to roll out.
7. Preheat oven to 325°F.
8. Roll dough 1/2-inch thick on a floured surface.
9. Cut into rounds with a 1 3/4-inch floured cookie cutter.
10. Place on a buttered baking sheet.
11. Bake at 325°F for 15 to 20 minutes, or until very lightly browned.
12. Set aside to cool completely.
13. Fill each pair of cookies with Dulce de Leche.
14. Roll the edges in shredded coconut. -
Company Dessert
COMPANY DESSERT
Cream together ½ cup shortening and
½ cup sugar. Add 4 egg yolks, beaten,
and 1 teaspoon vanilla. Sift together 1
cup flour, 1 teaspoon baking powder
and ¼ teaspoon salt, and add alter-
nately with 5 tablespoons milk. Spread
in two eight-inch layer pans greased
and floured. Beat 4 egg whites until
stiff, add 1 cup sugar gradually. Beat
thoroughly after each addition. Spread
over each layer and cover with chopped
walnuts. Bake half an hour in moder-
ately slow oven, 325° F. Turn out care-
fully. Cool, then put layers together
with custard filling. Meringue top may
be covered with whipped cream, but
it is really rich enough without.
Custard Filling: Combine 2 tablespoons
sugar, 1 tablespoon cornstarch and
pinch of salt, then stir in 1 egg yolk and
1 cup milk. Cook until thickened. Add
½ teaspoon vanilla.
PHOTO BY STUART
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# Company Dessert
## Ingredients
- 1/2 cup shortening
- 1/2 cup sugar
- 4 egg yolks, beaten
- 1 tsp vanilla
- 1 cup flour
- 1 tsp baking powder
- 1/4 tsp salt
- 5 Tbsp milk
- 4 egg whites
- 1 cup sugar (for meringue)
- Chopped walnuts
## Instructions
1. Cream together shortening and sugar.
2. Add egg yolks, beaten, and vanilla.
3. Sift together flour, baking powder, and salt; add alternately with milk.
4. Spread in two greased and floured eight-inch layer pans.
5. Beat egg whites until stiff; add 1 cup sugar gradually, beating thoroughly after each addition.
6. Spread meringue over each layer and cover with chopped walnuts.
7. Bake half an hour in a moderately slow oven, 325°F.
8. Turn out carefully and cool.
9. Put layers together with custard filling.
10. Meringue top may be covered with whipped cream, but it is rich enough without.
## Custard Filling
### Ingredients
- 2 Tbsp sugar
- 1 Tbsp cornstarch
- Pinch of salt
- 1 egg yolk
- 1 cup milk
- 1/2 tsp vanilla
### Instructions
1. Combine sugar, cornstarch, and salt.
2. Stir in egg yolk and milk.
3. Cook until thickened.
4. Add vanilla. -
Peanut Butter Pie from Spouting Horn
Peanut Butter Pie from Spouting Horn 1/1/79
3 c milk
3 egg yolks
Combine milk & egg yolks. Heat in reg. saucepan or use
double boiler
1 c sugar
1/2 c cornstarch
1/4 tsp salt
Mix sugar, cornstarch & salt. Combine the 2 mixtures & cook
until thick. If using saucepan be VERY careful not to
scorch. Pour hot filling into bowl, cover with buttered
wax paper & chill. This must be absolutely cold before
using. When chilled, whip with electric mixer till creamy;
then add 1/3 to 1/2 cup chunky style peanut butter 2 tsp &
vanilla & beat with mixer till smooth. Place filling in
pre-baked pie shell & cover with whipped cream. sprinkle w.
peanuts
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# Peanut Butter Pie from Spouting Horn
*From Spouting Horn, January 1, 1979*
## Ingredients
- 1 pre-baked pie shell
- 3 cups milk
- 3 egg yolks
- 1 cup sugar
- 1/2 cup cornstarch
- 1/4 tsp salt
- 1/3 to 1/2 cup chunky style peanut butter
- 2 tsp vanilla
- Whipped cream, for topping
- Peanuts, for topping
## Instructions
1. Combine milk and egg yolks. Heat in a regular saucepan or use a double boiler.
2. Mix sugar, cornstarch, and salt together.
3. Combine the 2 mixtures and cook until thick. If using a saucepan, be VERY careful not to scorch.
4. Pour hot filling into a bowl, cover with buttered wax paper, and chill. This must be absolutely cold before using.
5. When chilled, whip with an electric mixer until creamy.
6. Add 1/3 to 1/2 cup chunky style peanut butter and 2 tsp vanilla; beat with mixer until smooth.
7. Place filling in pre-baked pie shell and cover with whipped cream. Sprinkle with peanuts. -
Peanut Butter Cream Pie
PEANUT BUTTER CREAM PIE
1 baked pie shell or crumb crust
1 cup sugar
4½ tablespoons cornstarch
½ teaspoon salt
3 cups milk
3 egg yolks, slightly beaten
½ cup creamy peanut butter
1 teaspoon vanilla
Prepare and bake pastry crust. To prepare filling,
combine sugar, cornstarch and salt in saucepan. Graduall
add milk, stirring until mixture is smooth. Bring to
boil over medium heat, stirring constantly. Boil for
1 minute and remove from heat. Gradually stir half of
hot mixture into egg yolks. Pour back into saucepan
(over)
TOPPING
1 cup whipping cream
2 Tbsp powdered
sugar
½ tsp vanilla
Back:
Return to boiling, stirring constantly. Cook 1 minute
longer and remove from heat. Stir in peanut butter
and vanilla. Pour into pie shell and refrigerate at
least 3 hours.
To prepare topping: about 1 hour before serving, whip
cream with sugar and vanilla until stiff. Spread over
filling and refrigerate an additional hour.
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# Peanut Butter Cream Pie
## Ingredients
- 1 baked pie shell or crumb crust
- 1 cup sugar
- 4 1/2 tablespoons cornstarch
- 1/2 teaspoon salt
- 3 cups milk
- 3 egg yolks, slightly beaten
- 1/2 cup creamy peanut butter
- 1 teaspoon vanilla
## Topping
- 1 cup whipping cream
- 2 Tbsp powdered sugar
- 1/2 tsp vanilla
## Instructions
1. Prepare and bake pastry crust.
2. To prepare filling, combine sugar, cornstarch and salt in saucepan. Gradually add milk, stirring until mixture is smooth.
3. Bring to boil over medium heat, stirring constantly. Boil for 1 minute and remove from heat.
4. Gradually stir half of hot mixture into egg yolks. Pour back into saucepan with hot mixture.
5. Return to boiling, stirring constantly. Cook 1 minute longer and remove from heat.
6. Stir in peanut butter and vanilla. Pour into pie shell and refrigerate at least 3 hours.
7. To prepare topping: about 1 hour before serving, whip cream with sugar and vanilla until stiff. Spread over filling and refrigerate an additional hour. -
Rhubarb Pie with Under Crust
Rhubart Pie with under crust - 9 inch pie tin
Pour boiling water over cut rhubarb
pieces. Let it stand a little, drain off
water.
Into a bowl — beat well
3 egg yolks - add ½ cup sour cream
and 1¾ cup sugar, pinch of salt
and 3 tbsp cornstarch + ½ tsp cinnamon
Mix well -
Pour custard mix over the rhubarb
(over)
Back:
in unbaked shell.
Bake at 300° oven - 45 to 60 minutes
Use egg whites for top meringue
beating whites until stiff, add some
sugar and cover top of pie. Return to
oven and brown meringue
Josephine Brach
Clear Lake -
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# Rhubarb Pie with Under Crust (9 inch)
*From Josephine Brach, Clear Lake*
## Ingredients
- 1 unbaked 9-inch pie shell
- Rhubarb, cut into pieces
## Custard Filling
- 3 egg yolks
- 1/2 cup sour cream
- 1 3/4 cup sugar
- Pinch of salt
- 3 Tbsp cornstarch
- 1/2 tsp cinnamon
## Meringue
- 3 egg whites
- Sugar, to taste
## Instructions
1. Pour boiling water over cut rhubarb pieces. Let it stand a little, then drain off water.
2. Into a bowl, beat together the egg yolks, sour cream, sugar, pinch of salt, cornstarch, and cinnamon. Mix well.
3. Pour custard mixture over the rhubarb in the unbaked shell.
4. Bake at 300° for 45 to 60 minutes.
5. Beat egg whites until stiff. Add some sugar and cover the top of the pie with the meringue.
6. Return to oven and brown the meringue. -
Butterscotch Pudding
Butterscotch Pudding Sweet
Cream 2 Tbspns. Margarine with
½ cup white sugar. Add to this
1 cup rich milk, 1 cup sifted flour,
2 teaspoons baking-powder, ½ teaspoon
salt, ½ cup raisins and ¼ cup chopped
walnuts. dates
Now make a syrup of two cups luke-
warm water, one cup brown sugar, two
teaspoons butter, one tablespoon corn-
starch. Mix this well, and boil for five
minutes. Grease a casserole. Pour in
syrup first, and then the batter over it.
Bake for one hour at 350'
Can use plain rich milk to
Ernestine - New Years Eve 1952 serve.
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# Butterscotch Pudding
## Ingredients
- 2 Tbsp margarine
- 1/2 cup white sugar
- 1 cup rich milk
- 1 cup sifted flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup raisins (or dates)
- 1/4 cup chopped walnuts
## Syrup
- 2 cups lukewarm water
- 1 cup brown sugar
- 2 tsp butter
- 1 Tbsp cornstarch
## Instructions
1. Cream 2 Tbsp margarine with 1/2 cup white sugar.
2. Add 1 cup rich milk, 1 cup sifted flour, 2 tsp baking powder, 1/2 tsp salt, 1/2 cup raisins, and 1/4 cup chopped walnuts. Mix to form a batter.
3. Make the syrup: combine 2 cups lukewarm water, 1 cup brown sugar, 2 tsp butter, and 1 Tbsp cornstarch. Mix well and boil for five minutes.
4. Grease a casserole dish.
5. Pour the syrup into the casserole first, then pour the batter over it.
6. Bake for one hour at 350°F.