TODAY's CASES:

• Snow White Graham Cracker Pie
• Van de Kamp's Chocolate Cake Filling
• Cushman's Bakery Orange Marigold Cupcakes

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 dont 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