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2016


Snow White Graham Cracker Pie

-----Original Message----- 
From: Mary 
Sent: Saturday, October 08, 2016 12:42 PM
To: phaedrus@hungrybrowser.com
Subject: Snow white graham cracker pie

My Grandmother used to make a graham cracker pie.  The crust did have brown 
sugar in it, but the filling was different than other pie fillings.  It was 
snow white, creamy, and very sweet.  I am suspecting she used whipping cream 
in the mixture.  It was not yellow at all, so I don't think she used egg 
yolks.  All the other recipes I have found use egg yolks.  If you can help 
with any suggestions, that would be great.  I LOVE your site!

Hello Mary,

See below for several possibilities.

Phaed

Graham Cracker pie

20 single or 10 double graham crackers
1/2 c. brown sugar
1/2 c. melted butter
1/2 c. sugar
3 eggs, separated
4 tbsp. flour
1/4 tsp. salt
1 tsp. vanilla
2 c. milk
1/4 c. sugar

Crush graham crackers, melt butter.  Mix brown sugar, butter, graham 
crackers. Take out 1/4 cup for top, put crumb mixture in bottom of 8 x 8 x 2 
pan.  Heat milk, add beaten egg yolks.  Mix flour and sugar and pour slowly 
into milk mixture, stirring as you add to prevent lumping.  Cook until 
thick.  Add salt and vanilla.  (This microwaves well.)  Beat egg whites 
until stiff, adding 1/4 cup sugar.  Pour custard into crumb lined pan. 
Spread egg whites over, sealing to edges of pan.  Sprinkle with reserved 
crumbs.  Bake at 350 degrees for 15 minutes.
----------------------------------
Graham Cracker Pie

3 egg whites
1 tsp. vanilla
1/2 tsp. salt
1 c. sugar
3/4 c. walnuts, chopped
3/4 c. graham cracker crumbs
1 tsp. baking powder
1/2 pt. whipping cream

1.  Set oven at 350 degrees.  2.  Grease a 9 inch pie pan and dip into cold 
water.  3.  In a large bowl, beat egg whites, vanilla and salt together 
until foamy.  4.  Add sugar, 1 tablespoon at a time, beating well after each 
addition.  5.  In a small bowl, mix together nuts, graham cracker crumbs and 
baking powder.  6.  Gently fold crumb mixture into meringue and put into pie 
pan.  7.  Bake 30 minutes.  8.  Cool completely then spread with sweetened 
whipped cream.  9.  Refrigerate overnight (at least 8 hours) before serving.
----------------------------------------------
Graham Cracker Pie

Graham cracker crust (2 pies or 9 x 13 pan)
1 c. sugar
5 tbsp. cornstarch
2 c. water
1 can evaporated milk
1/2 c. milk
4 eggs
2 tsp. vanilla

Make crust for 2 pies or use a 9 x 13 inch pan. Mix sugar and cornstarch; 
add 1 cup water. Add evaporated milk with enough milk to make 2 cups liquid 
(approximately 1/2 cup milk). Add other cup water and mix well.
Separate eggs, saving white for meringue, beat yolks and add. Cook over 
medium fire, stirring constantly until thickened. Add vanilla. Top with 
meringue and sprinkle with graham cracker crumbs.
-------------------------------------------
Graham Cracker Cream Pie

1 pkg. graham crackers
1/4 c. butter, softened
1/4 c. granulated sugar
1 sm. pkg. vanilla pudding and pie filling
2 c. milk
2 eggs
1/4 c. granulated sugar

Blend cracker crumbs with softened butter and sugar. Press against bottom 
and sides of a 9 inch pie plate. Bake in a preheated 375 degree oven for 8 
minutes. Cool.
Prepare pudding and pie filling according to label directions for pie. 
Remove from heat; cool slightly, add egg yolks; cool 5 minutes. Pour into 
crust. Chill 4 hours.

Beat egg whites; gradually add 1/4 cup sugar; beat until stiff peaks form. 
Spread over filling, sealing to edges of crust. Bake in preheated 425 degree 
oven until lightly browned. Cool.
----------------------------------------------
Graham Cracker Pie

1/3 c. sugar
1/4 c. flour
2 eggs (separated)
2 c. milk
1 tsp. vanilla
Crust:
1/2 c. butter
1/2 c. sugar
16 graham crackers
Mix sugar, flour, egg yolks, milk and vanilla. Cook slowly until thick.
Mix butter (melted), sugar and graham crackers (crushed). Press into 9 inch 
pie pan. (Reserve a few crust crumbs for topping.)

Pour in filling. Sprinkle with nutmeg. Cover with stiffly beaten egg whites. 
Sprinkle a few crust crumbs over top. Bake 15-20 minutes at 325 degrees.

Van de Kamp's Chocolate Cake Filling

-----Original Message----- 
From: Richard 
Sent: Saturday, October 08, 2016 12:25 AM
To: phaedrus@hungrybrowser.com
Subject: Van de kamps

Would die to know the light chocolate filing in their chocolate cake. Any 
ideas?

Richard 

Hello Richard,

When Van de Kamp's Bakery closed its doors in 1990, the owners must have collected all the recipe books and locked them up, and they must have sworn all the bakers to secrecy. In all the years I have been doing this, I have found next to nothing, including the filling recipe you want. Sorry.

I'll post this for reader input. Someone might know a "tastes-like" recipe."

My Van de Kamp's page is here: Van de Kamp's Bakery

Phaed


Cushman's Bakery Orange Marigold Cupcakes

-----Original Message----- 
From: irene
Sent: Sunday, October 09, 2016 10:50 AM
To: phaedrus@hungrybrowser.com
Subject: Cushman bakery orange marigolds

Would love to be able to make these for my great grandchildren.

Hello Irene,

Sorry, I had no success finding this recipe. I'll post this for reader input.

Phaed


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