Vintage Recipe Thursday is meant to preserve out-of-print, copyright-free recipes from old cookbooks, magazines, newspapers or your own original vintage family recipes. You're invited! Get the details by clicking to the Vintage Recipe Thursday Homepage. I post recipes from the Searchlight Recipe Book, first published in 1931. My 16th printing is from 1943. What will you post?*************************
June is National Dairy Month so I'm sharing 4 cream pies this week.
Cream Pie
3/4 cup sugar
1/3 cup flour
1/8 teaspoon salt
2 cups milk, scalded
1/2 teaspoon vanilla extract
2 tablespoons butter
2 eggs, well beaten
Combine butter, sugar, salt, flour and eggs. Add milk slowly, stirring constantly. Cook over hot water until thick and smooth. Add flavoring. Pour into baked pastry shell. Cool. Serve with whipped cream. If desired, cover pie with meringue. Bake in slow oven (325 F.) 20 minutes.
Macaroon Cream Pie
Prepare filling for cream pie (above). Add 1 cup dried, crushed, almond macaroons. Cook until flavors are blended. Pour into baked pastry shell. Cover with meringue. Bake in slow oven (325 F.) 20 minutes. If desired, 1 tablespoon lemon juice and 1/2 cup chopped nuts may be added to filling.
Banana Cream Pie
Prepare filling for cream pie. Cool. Cover bottom of baked pastry shell with thinly sliced bananas. Sprinkle generously with coconut. Cover with cream filling. Cool. Serve with whipped cream.
Pineapple Cream Pie
Prepare filling for cream pie. Add 1 cup well-drained crushed pineapple. Heat thoroughly. Pour into baked pastry shell. Serve with whipped cream.
Cream Pie
3/4 cup sugar
1/3 cup flour
1/8 teaspoon salt
2 cups milk, scalded
1/2 teaspoon vanilla extract
2 tablespoons butter
2 eggs, well beaten
Combine butter, sugar, salt, flour and eggs. Add milk slowly, stirring constantly. Cook over hot water until thick and smooth. Add flavoring. Pour into baked pastry shell. Cool. Serve with whipped cream. If desired, cover pie with meringue. Bake in slow oven (325 F.) 20 minutes.
Macaroon Cream Pie
Prepare filling for cream pie (above). Add 1 cup dried, crushed, almond macaroons. Cook until flavors are blended. Pour into baked pastry shell. Cover with meringue. Bake in slow oven (325 F.) 20 minutes. If desired, 1 tablespoon lemon juice and 1/2 cup chopped nuts may be added to filling.
Banana Cream Pie
Prepare filling for cream pie. Cool. Cover bottom of baked pastry shell with thinly sliced bananas. Sprinkle generously with coconut. Cover with cream filling. Cool. Serve with whipped cream.
Pineapple Cream Pie
Prepare filling for cream pie. Add 1 cup well-drained crushed pineapple. Heat thoroughly. Pour into baked pastry shell. Serve with whipped cream.
YOU are next!
I'll put your link right here if you want to participate.
Please remember to visit the other participants.
Tamy at 3 Sides of Crazy: Pineapple Casserole
Marcia at Frugal Housekeeping: Vidalia Onions Casserole with Parmesan Cheese, Pesto, and Twinkie Pie
Bean at Coyote Craft: Cheater Sourdough Starter and Simple Sourdough Bread
I'll put your link right here if you want to participate.
Please remember to visit the other participants.
Tamy at 3 Sides of Crazy: Pineapple Casserole
Marcia at Frugal Housekeeping: Vidalia Onions Casserole with Parmesan Cheese, Pesto, and Twinkie Pie
Bean at Coyote Craft: Cheater Sourdough Starter and Simple Sourdough Bread
So versatile - YUMMY! Of course I want to try the pineapple version!
ReplyDeleteWhen I was a kid, I'd always order banana cream pie for dessert when my Gramps took me out, it was the best!! I need to try this with potato flour or something and see how it comes out :D
ReplyDelete