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Old Fashion Recipes for Apple Pumpkin Custard Dessert and Southern Pecan Bars

Sunday, November 30th, 2008
Grandma Linda asked:


Why not surprise your family, friends, co-workers, etc and break out of your mold this year.  Try a new recipe or two–in fact, try an old recipe or two.  And here are a couple of great ones to choose from.  Both these recipes are from my vintage collection I inherited from my mother’s kitchen files.  Apple Pumpkin Custard Desserts is a quick and easy recipe with impressive results (isn’t everything that’s made with Eagle Brand Milk delicious?).  Southern Pecan Bars are excellent bar cookies that are perfect for just about anything from filling the family cookie jar to gift giving and co-worker treats.

APPLE PUMPKIN CUSTARD DESSERTS

I like to identify the sources of these old recipes when I can. However, that is not always possible. I believe, but cannot be sure, that this recipe is from an old advertisement for Borden’s Eagle Brand Sweetened Condensed Milk.

1 can (21-oz) Apple Pie Filling

1 can (16-oz) pumpkin (about 2 cups, if you cook your own)

1 can (14-oz) Eagle Brand Sweetened Condensed Milk (not evaporated milk)

2 eggs

1 tsp ground cinnamon

1/2 tsp ground nutmeg

1/2 tsp salt

1 cup gingersnap cookie crumbs (about 18 cookies)

2 tbsp butter, melted

Heat oven to 400 degrees. Spoon apple pie filling evenly into 8 to 10 custard cups. In a large mixer bowl, beat pumpkin, milk, eggs, cinnamon, nutmeg, and salt. Spoon mixture into custard cups over the top of the apple pie filling. Combine the cookie crumbs and the butter. Sprinkle over the pumpkin mixture in custard cups. Place cups on a jelly roll pan and bake for 10 minutes at 400 degrees. Reduce temperature to 350 degrees and bake another 15 minutes or until set. Cool. Keep any leftovers in the refrigerator.

SOUTHERN PECAN BARS

This recipe won the Best of Class at the Pillsbury’s 5th Grand National Recipe and Baking Contest. I believe this contest was the forerunner of the current Pillsbury Bake-Off Contest.

Bake at 350 degrees for 10 minutes, then for 25 to 30 minutes. Makes about 2 1/2 dozen.

Sift together…….1 1/3 cups sifted Pillsbury’s Best Enriched Flour

                           1/2 teaspoon double-acting baking powder

Cream……………1/3 cup butter. Gradually add 1/2 cup firmly packed brown sugar,

                           creaming well.

Add…………………the dry ingredients; mix with electric mixer or spoon until

                            particles are fine.

Stir in………………1/4 cup pecans, chopped fine; mix well. Pat firmly into the

                            bottom of well-greased 12×8x2 or 13×9x2-inch pan.

Bake……………….in moderate 350 degree oven for 10 minutes only.

Pecan Topping

Beat…………….2 eggs until foamy.

Add……………..3/4 cup dark corn syrup

                       1/4 cup firmly packed brown sugar

                       3 tbsp flour

                       1/2 tsp salt

                       1 tsp vanilla. Mix thoroughly. Pour over the partially baked

                       crust.

Sprinkle with…3/4 cup pecans, coarsely chopped. (If desired, fold the chopped

                       pecans into filling before pouring over crust and arrange 30

                       pecan halves evenly over the top; one for each bar.)

Bake……………in moderate oven (350) 25 to 30 minutes. Let cool in pan; cut

                       into bars. Store in a tightly covered container.

Enjoy!



Cathy

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Old Fashion Recipes for Pumpkin Pie Squares and Pumpkin Bars

Monday, August 25th, 2008
Grandma Linda asked:


Sometimes we tend to think of pumpkin only in the fall or during the Thanksgiving and Christmas holidays.  But we shouldn’t fall into that trap.  Pumpkin is a healthy food choice and should be enjoyed all year round.  While pumpkin pie is probably our most popular pumpkin desserts, it certainly isn’t the only one.  There are many great pumpkin dessert recipes and following are two good ones.  Pumpkin Pie Squares can actually be used in place of pumpkin pie, especially if you want to change things up a bit.  And pumpkin bars are always a tasty treat.  So get to baking and create a delicious dessert for tonight!

This recipe is from an old church cookbook from the Midwestern United States.

1 cup sifted flour

1/2 cup quick rolled oats

1/2 cup brown sugar

1/2 cup butter

2 cups pumpkin

1 can (13 1/2 oz) evaporated milk

2 eggs

3/4 cup sugar

1/2 tsp salt

1 tsp cinnamon

1/4 tsp cloves

1/2 tsp ginger

Preheat oven to 350 degrees.

Using an electric mixer, blend flour, oats, brown sugar, and butter until crumbly. Press mixture into the bottom of a 9×13-inch pan. Bake 15 minutes. In a large mixing bowl, mix the pumpkin, milk, eggs, sugar, salt, cinnamon, cloves, and ginger together until well blended. Pour the mixture over the baked crust. Return to oven and bake for 40 minutes. Make the topping below and sprinkle over the pumpkin mixture for the last twenty minutes of the baking time.

TOPPING: Mix together 1/2 cup chopped pecans, 1/2 cup brown sugar, and 2 teaspoons butter until crumbly. Sprinkle over pumpkin mixture as stated above.

Old Fashion Pumpkin Bars

This recipe is from a 1970s church cookbook.

1 cup oil

2 cups sugar

2 cups pumpkin

4 eggs

2 cups flour

2 tsp baking powder

1 tsp soda

1/2 tsp salt

2 tsp cinnamon

Preheat oven to 350 degrees.

Beat oil, sugar, pumpkin and eggs together until well blended. Combine flour, baking powder, soda, salt, and cinnamon together in a sifter. Sift mixture into the pumpkin mixture. Blend well. Grease a jelly roll pan and pour batter into prepared pan. Bake at 350 degrees for 20 to 25 minutes. Frost with a powdered sugar frosting or a cream cheese frosting, if desired

Enjoy!



Colleen

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Fall Dessert for Diabetics: Orange Glazed Pumpkin Bundt Cake and How to Make Sugar-free Powdered Sugar

Saturday, August 2nd, 2008
Linda Wilson asked:


Pumpkin is always a favorite fall and holiday item.  All our images of fall seem to have a pumpkin in them somewhere.  But not only are pumpkins a part of our fall decor, they are also a big part of our diet.  And pumpkin is a healthy food we should all enjoy.  Help the diabetic in your life to enjoy pumpkin treats, too.  Orange-glazed pumpkin bundt cake is a diabetic friendly recipe.

ORANGE-GLAZED PUMPKIN BUNDT CAKE

1 cup all-purpose flour

1/2 cup whole-wheat flour

2 tsp pumpkin pie spice

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1/4 cup Smart Balance Butter-Flavored Spread

1/2 cup Splenda

1/2 cup light brown sugar

1 cup canned pumpkin

1 large egg or 1/4 cup egg substitute

1/2 cup low-fat buttermilk

2 tsp vanilla extract

1/3 cup powdered sugar

2 tsp orange juice

Preheat oven to 350 degrees.  Coat a 6-cup bundt pan with non-stick cooking oil spray and set aside. 

Combine flours, spice, baking powder, baking soda and salt in a medium mixing bowl and whisk to mix well.  Set aside.

Combine butter-flavored spread, Splenda and brown sugar in a large mixing bowl and beat with electric mixer at medium speed until well blended.  Beat in egg and pumpkin.  Reduce mixer speed to low, beat flour mixture into pumpkin mixture.  Beat in buttermilk and vanilla just until moistened.  Spoon the batter into pan and bake 25 to 30 minutes or until a toothpick inserted in center comes out clean.  Cool in pan on a wire rack for 10 minutes.  Then remove from pan and cool completely on wire rack. 

If you wish to use the glaze, combine the powdered sugar and orange juice in a small bowl.  Stir until well mixed; add water a drop at a time if needed to reach drizzling consistency.  Drizzle over cooled cake.

NOTE:  This recipe was adapted from “The Big Book of Diabetic Desserts” by Jackie Mills.

*To make sugar-free powdered sugar:

Put 3/4 cup of Splenda Granular and 2 tablespoons cornstarch in a blender and blend until it is a very fine powder.  0 grams of sugar and only 4 carbs per tablespoon.

Now don’t tell.  Most people won’t know the difference.

Enjoy!

 



Darrell

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Very Tasty Vintage Squash Pie Recipes Just Like Grandma Used to Make

Tuesday, June 17th, 2008
Linda Wilson asked:


Remember those delicious squash pies you loved so much when visiting Grandma?  Here are some pie and pastry recipes from an old cookbook I found.  Squash Pie is a lot like pumpkin pie but to many who ate Grandma’s squash pie, pumpkin just can’t compare.  Here are a couple of recipes for you to choose from.

SQUASH PIE

2 rounded cups cooked and strained winter squash

1 cup sugar

1 egg, lightly beaten

1 tbsp flour

1 tsp salt

1 tsp ground cinnamon

1 tsp ginger

1 pint sweet milk

2 regular pie shells OR 1 large deep dish pie shell

Preheat oven to 450 degrees.

Combine squash and sugar; add egg and mix. Mix together flour, salt, cinnamon, and ginger. Mix into the squash mixture. Gradually add milk. Mix well and pour into unbaked pie shell/shells. Bake at 450 degrees for 10 minutes. Reduce heat to 325 degrees and bake 50 more minutes.

Note: You can substitute pumpkin for the squash to make a pumpkin pie.

 

SQUASH PIE # 2

2 cups cooked squash

3 eggs lightly beaten

1/2 cup sugar

1/2 cup brown sugar

1 tsp cinnamon

1/2 tsp nutmeg

1 cup Milnot

1 stick margarine

9-inch uncooked pie shell

To cook squash: Peel squash, cut in half lengthwise, spoon out seeds. Cut up into a saucepan and add 1/2 cup water. Bring to a boil. Reduce heat to low and cover with a lid. Cook until tender.

Preheat oven to 425 degrees.

To make pie: Into a large mixing bowl, put squash, margarine, eggs, sugars, spices and milk. Whip together with an electric mixer until well blended. Pour into an unbaked 9-inch pie shell. Bake at 425 degrees for 15 minutes; reduce heat to 350 degrees and bake 45 minutes longer.

PIE PASTRY

Pastry for a double-crust 9-inch pie:

2 cups unsifted all-purpose flour

1 tsp salt

2/3 cup lard or solid vegetable shortening

5 to 7 tbsp ice water

In a large bowl, stir flour and salt together until blended. Using a pastry blender or two knives, cut lard or shortening into flour mixture until the mixture becomes mealy.

Mix in ice water a little at a time with a fork, stirring until the mixture leaves sides of bowl and forms a ball. Finish shaping dough into a ball with your hands, cut in half with a knife to form two balls for the top and the bottom of the pan. On a lightly floured board, flatten one ball of dough and roll with a lightly floured rolling pin from center to edge in a circular fashion, making a 12-inch circle. Place pastry into a 9-inch pie pan, fitting gently and trimming off excess dough with sharp knife or scissors. Fill or bake according to recipe. Roll out remaining dough in the same manner to use as a top crust or for a second pie.

Enjoy

 

 



Marilyn

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Spice and Pumpkin Cookies

Tuesday, February 26th, 2008
Vanessa Myers asked:


Spice and Pumpkin Cookies

These pumpkin cookies are good to enjoy all year long. No need to wait for pumpkin season when you can use pumpkin puree. You can substitute the butterscotch chips with chocolate chips in this recipe.

2 cups flour

1 tsp. baking soda

1 tsp. baking powder

1 tsp. pumpkin pie spice

1/2 tsp. salt

8 tbsp. butter, softened

1/2 cup granulated sugar

1/2 cup brown sugar, firmly packed

1 cans (15 oz.) pumpkin puree

1 large egg

1 tsp. vanilla extract

6 oz. butterscotch chips

1/4 cup sugar mixed with 1 tsp. cinnamon

1. Preheat oven to 375°F.

2. In medium bowl, combine flour, baking soda, baking powder, pumpkin pie spice and salt; mix well.

3. In large bowl, combine butter, granulated sugar and brown sugar. Beat with electric mixer on high speed until fluffy. Beat in pumpkin and egg until blended. Beat in flour mixture until smooth. Stir in vanilla extract. Fold in butterscotch chips. Chill 2 hours.

4. Drop by teaspoonfuls onto baking sheets. Dip finger into cinnamon sugar and lightly flatten each cookie.

5. Bake 15 minutes or until firm. Cool 2 minutes.

Yield: 3 3/4 Dozen Cookies

Cooking Times

Preparation Time: 25 minutes

Cooking Time: 15 minutes

Inactive Time: 2 hours

Total Time: 2 hours and 40 minutes

Oven Temperature: 375°F

Nutrition Facts

Serving size: 1 serving (46.5 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.

Amount Per Serving

Calories 3837.36

Calories From Fat (24%) 930.18

% Daily Value

Total Fat 105.97g 163%

Saturated Fat 62.68g 313%

Cholesterol 469.33mg 156%

Sodium 4680.29mg 195%

Potassium 1224.82mg 35%

Total Carbohydrates 706.82g 236%

Fiber 51.83g 207%

Sugar 208.19g

Protein 35.78g 72%

Recipe Type: Cookies

Simple Food Recipes



Bessie

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