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I have a real recipe for caramel pie, which to me is a down-home rare treat.
It came out of a newspaper, but I've moved so much I don't even know which state
it was in.
Margaret
Mabel And Myrtle's Caramel Pie
Filling:
1 cup sugar, divided
1/2 cup boiling water
2 Tablespoons cornstarch
2 Tablespoons flour
1 1/2 cups milk
3 egg yolks
2 Tablespoons butter
2 teaspoons vanilla
Meringue
3 egg whites
dash of salt
1/8 tsp cream of tartar
6 Tablespoons sugar
1/2 tsp vanilla
Assembly:
9 inch pastry shell, baked
To make filling:
Put 1/2 cup of the sugar in a heavy saucepan. (the saucepan must be heavy or
the sugar is likely to burn).
Over medium heat, cook the sugar, undisturbed, until it melts and is a medium
caramel color. Do not stir. Remove from heat when it is a medium caramel color
and carefully add the boiling water to the melted sugar. Return to the heat to
melt any pieces of sugar that have hardened. You should end up with a thick syrup.
Set aside and let cool to room temperature.
In a large bowl, mix together the remaining 1/2 cup sugar, the cornstarch and the
flour.
Place the milk in another bowl. Separate the eggs, saving the egg whites for the
meringue; beat the egg yolks and mix them into the milk. Slowly add the milk
mixture to the dry ingredients, stirring constantly. Then add this mixture to the
saucepan containing the cooled caramel mixture. Return the saucepan to the heat,
stirring constantly over medium heat until thickened. Then add butter and vanilla
and let cool.
Meringue:
Beat egg whites until foamy. Add salt and cream of tartar. Beat until soft peaks
form. Slowly add sugar, beating until stiff peaks form. Add vanilla.
Assembly:
Pour caramel filling into baked 9-inch pie shell and spread meringue over filling,
making sure the meringue covers the edges of the crust.
Bake at 350 degrees for 12-15 minutes or until meringue is golden brown.
I didn't say it was easy. It's not fast food--it's the real thing.
On 15 Feb 2008 at 17:08, Shirley wrote:
> Hi!
>
> Fantastic website! Good Work! : )
>
> We are searching for a recipe from a restaurant that was in St. Louis,
> MO but has now closed that was called, "Miss Hullings." There was
> another fancier one called, "Catfish and Crystal" which was also owned
> by Miss Hullings. Each served a delicious cake titled, "Miss
> Hullings Split Lemon Cake."
>
> We have been asked by a patron for this recipe and while we have an
> extensive culinary collection and two "Miss Hullings Cookbooks", that
> particular recipe is not listed in anything we have come across.
>
> We do our best to locate information for our patrons and I am having
> no luck on the internet with it, loads of lemon cake recipes, but,
> none that say they are Miss Hullings, unfortunately.
>
> I am hoping that you may have better luck at tracking it down. I
> appreciate your help and if there is anything I can do to help you in
> your research efforts, I will be happy to do so and please don't ever
> hesitate to ask.
>
> Many thanks,
>
> Sincerely,
>
> Shirley
Hi Shirley,
I found several mentions of this cake, but I had no success at all in finding a recipe. Sorry.
Phaed
No recipe, but thanks to Tisdale, I can tell you that you can buy Miss Hullings' cakes here:
Straub's
See also here: More Miss Hullings' Recipes
Morrison's Yam (Sweet Potato) Souffle
Ingredients:
3 1/2 # Yams (Sweet Potatoes)
1 gal water
3 oz margarine
1 # sugar
1 can evaporated milk
1 ea fresh egg
1/2 oz vanilla extract bowl.
4 oz raisins
1 ea lemon juice, strained
1/4 tsp nutmeg
1/4 tsp cinnamon
1/2 # mini marshmallows
1. Thoroughly wash yams (Sweet Potatoes) before preparation.
2. Add yams (Sweet Potatoes) to boiling water and cook till they can easily be
pierced with a fork.
3. Remove from heat and drain.
4. After they have cooled,peel yams (Sweet Potatoes).
5. Place peeled yams (Sweet Potatoes)in mixing bowl.
6. Add margarine to yams (Sweet Potatoes).
7. Using wire whisk attachment , mix yams (Sweet Potatoes) at medium speed until smooth.
8. Add evap milk,vanilla,sugar,egg,raisins,lemon juice, nutmeg,and cinnamon.
9. Whip on medium speed until fluffy.
10. Remove mixture from machine and place into serving pan of your choice.
11. Place in 300 degree oven for 15 minutes.
12. Add marshmallows and toast to a golden brown.
I have that Reindeer Food recipe that someone was looking for that calls for
M&M's and Almond Bark.
Reindeer Food:
1 box fruit loops cereal
1 lg. Bag plain M & M's
1 lg. Bag Peanuts M & M's
1 can mix nuts
1 bag pretzels the small ones
1 bag colored marshmallow
1 box raisins
2 pkg. Almond Bark from Wal-Mart ( white or chocolate your choice)
Mix every thing in a very lg. Stock pan. Or the biggest pan you have this
makes a lot. It will feed a herd. Melt the Almond Bark in the microwave in
a med. Size bowl, for 1-2 mins. Or until melted. Stir every 15 sec after
the first min. Pour the melted Almond Bark over the mixture and stir with
your clean buttered hands or with food gloves on. Pour this mixture out on
a plastic covered table top so it can dry and sets up making sure to spread
the mixture so it is laying flat and thin as possible. After it dries you
can break it up into bit size pieces. This might take 1-2 hrs. To dry.
That really depends on the weather where you live. Store in your Christmas
tin's for a few weeks. If you aren't going to eat it soon then store the
tins in the freezer or in zip-lock bags and you will have something to set
out when company comes over and you need something to feed them.
Bonnie from Wooster, OH
The Sacred Grove
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