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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.
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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.
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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.
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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.
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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.
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.
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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.
----- 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.
---- 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.
----- 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.