Text 2307, 92 rader
Skriven 2010-10-02 15:08:00 av JIM WELLER (1:123/140)
Ärende: old 18
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     Title: (AC) Old Fashioned Vinegar Candy
Categories: Historical, Heirloom, Canadian, French
  Servings: 24

      3 c  sugar
  1 1/2 c  cider vinegar
           (some recipes add butter)

Place the sugar and the vinegar in a deep saucepan over low heat.
Stir  constantly until the sugar is dissolved, cover and simmer 3
minutes to melt  the sugar crystals.. Uncover, and continue to cook
slowly until the syrup  reaches the firm ball stage in ice water, or
240 deg F on a candy  thermometer . Pour into a large buttered
platter and let cool until the  candy can be handled comfortably.

Butter your hands and pull the taffy until it is white and almost
firm.  stretch into a rope about 1 inch in diameter, then roll it
into a twist and  snip off pieces with kitchen scissors.  Place on a
buttered dish or wrap  each piece in transparent paper.

Joyce Crete


  From: Roots.Ancestry.Com              
 
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     Title: (AC) Great Grandmother's Pumpkin Pie
Categories: Historical, Heirloom, Canadian, French
  Servings: 6

           CRUST:
      1 c  flour
    1/4 c  butter (room temp)
      3 oz Pkg. cream cheese
           PUMPKIN FILLING:
      3 c  pumpkin
      1 ts cinnamon
    1/2 ts allspice
      1 ts each ginger, cloves, &
           nutmeg
      1 ts salt
      1 c  heavy cream
      1 TB cornstarch
      3    eggs
      2 TB molasses
      1 c  sugar

Preheat oven to 450 degrees

Cut the butter into the flour.  Add the cream cheese and blend it
all into a medium soft dough.  If it's sticky, add a little flour.
Grease & flour a pie plate (10ö deep one if you have it) and push
the dough into it.  Make it as even as possible.

If you have a food processor it takes about 30 seconds to make the
dough :-)

Note:  For a really deep pie plate, make 1 1/2 recipes for the
crust

Pumpkin Filling:

Mix all the ingredients (except cornstarch together)  Add a little
milk to the cornstarch and mix it until it's smooth, then add it to
your pumpkin mixture.  Pour the pumpkin Filling into the crust.

Bake for 10 to 15 minutes to cook the crust.  Turn heat down to 325
degrees & bake until a silver knife comes out clean (approximately
one hour)

This is a very rich filling.  It's really good with whipped cream on
it - a little goes a long way!  The cream cheese crust is a real
easy one to do for lots of open-type pies.

  From: Roots.Ancestry.Com              
 
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Cheers

YK Jim


... Just another case of Wiki-nonsense.

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