Remember those delicious pumpkin pies so loved to visit Grandma? Here are some recipes for sweets and cake from an old cookbook I found. Squash Pie is a lot like pumpkin pie, but many of those who ate pumpkin pie Grandma, pumpkin can not compare. Here are a couple of recipes for you to choose from.
SQUASH PIE
2 cups cooked pumpkin and winter rounded tense
1 cup sugar
1 egg, lightly beaten
1 tablespoon flour
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ginger
1 liter of fresh milk
2 regular pie shells or 1 large deep dish pie shell
Preheat oven to 450 degrees.
Combine pumpkin and sugar, add egg and mix. Mix flour, salt, cinnamon and ginger. Mix in the pumpkin mixture. Gradually add milk. Mix well and pour in an unbaked pie shell / shells. Bake at 450 degrees for 10 minutes. Reduce heat to 325 degrees PIE # 2
2 cups cooked pumpkin
3 eggs slightly smoothies
Sugar 1 / 2 cup
1 / 2 cup brown sugar
1 teaspoon cinnamon
Nutmeg 1 / 2 teaspoon
1 cup Milnot
1 margarine
9-inch unbaked pie shell
To cook the squash: Peel the pumpkin, cut in half lengthwise, scoop the seeds. Cut in a skillet and add 1 / 2 cup water. Bring to the boil. Reduce heat to low and cover with a lid. Cook until tender.
Preheat oven to 425 degrees.
To walk: In a large bowl, place squash, margarine, eggs, sugar, spices and milk. Whip together with an electric mixer until well blended. 9 Pour into unbaked pie shell-inches. Bake at 425 degrees for 15 minutes, reduce heat to 350 degrees and bake 45 minutes more.
PIE PASTRY
Pastry for a double layer 9-inch pie:
2 cups Unsifted all-purpose flour
1 teaspoon salt
2 / 3 cup butter pork or solid vegetable shortening
5 to 7 tablespoons ice water
In a large bowl, mix the flour and salt until blended. Using a pastry blender or two knives, cut lard or shortening into flour mixture until the mixture is mealy.
Mix in ice water a little at a time with a fork, stir until mixture leaves sides of bowl and forms a ball. Finish shaping the dough into a ball with their hands, cut in half with a knife form two balls to the top and bottom of the pan. On a lightly floured board, flatten a ball of dough and roll with a lightly floured rolling pin from the center to the edges in a circular, making a circle of 12-inches. Place pastry on a 9-inch cake pan, smooth adjustment and cut off excess dough with a sharp knife or scissors. Fill or bake according to recipe. Roll out the remaining dough the same way for use as top layer cake or a second.
Enjoy
About the Author:
Linda is a collector of old cookbooks and recipes. You may visit her vintage recipe blog at http://www.grandmasvintagerecipes.blogspot.com She is also a diabetic and shares diabetic recipes and tips at her website http://www.diabeticenjoyingfood.squarespace.com
Article Source: ArticlesBase.com – Very Tasty Vintage Squash Pie Recipes Just Like Grandma Used to Make
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The Serrated Pie Server allows you to cut and serve with the same utensil. The handle angle is ideal for sliding under a piece of pie so it will look great when it is served. It also works great for bundt cakes and circular cheese cakes - pizza too! 4 1/8 inch by 2 3/8 inch triangle face, overall 9 1/2 inches. Rada cutlery is made of surgical quality, high carbon stainless steel. Hollow-ground bl...
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