This recipe was typed onto an index card and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

ENGLISH APPLE CRISP

2 eggs
1 C. sugar
2/3 C. flour
2-1/2 Tsp. baking pwdr.
1/4 Tsp. salt
1 Tsp. vanilla
1 C. chopped apples
1 C. chopped nuts
1/2 C. coconut

Beat eggs well and add sugar. Add flour, baking pwdr, salt and vanilla. Mix well. Stir in apples, nuts & coconut. Bake in a moderate oven, 350 for 30 to 40 minutes or until the top of the dessert is browned.

This vintage recipe was clipped from a newspaper and found in a large collection, date unknown but likely the 1930’s or 1940’s. I’ve typed it below along with a scanned copy.

Delicious Fresh Strawberry Pie

Wash and hull 1 quart strawberries. Sprinkle with 1 cup sugar. Let stand 2 hours. Drain juice from berries into a cup, adding enough water to make 1 cup. Put on stove and bring to boil. Thicken with 2 tablespoonfuls cornstarch. Cook until clear. Bake a pie shell in a 9-inch pan. When cold, pour berries in shell and pour thickened juice over them. Place in refrigerator to chill. Whip 1-2 pint heavy cream. Add sugar, spread over pie.

This recipe was clipped from a newspaper and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

Rhubarb Crumble Welcomes Spring

Welcome spring with the first rhubarb of the season, turned out in a deep dish dessert called “rhubarb crumble.”

In a greased shallow baking dish, place 4 cups of rhubarb cut in 1-inch pieces. Sprinkle with 1/3 to 1/2 cup sugar mixed with 1 tablespoon flour. To make the crumb topping, combine 3/4 cups quick-cooking rolled oats, 1/4 cup sifted flour, 1/4 cup brown sugar and 1/4 cup melted butter or margarine. Mix until crumbly.

Sprinkle crumb mixture over the rhubarb and bake in a moderate oven (350 degrees) 20 to 25 minutes. Serve warm or cold. If desired, top with whipped cream or ice cream. Makes 6 servings.

This recipe newspaper clipping was pasted onto an index card and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

CHOCOLATE RUM PIE
[One 9-inch pie]

1 cup butter, softened
2 cups sifted confectioners’ sugar
2 egg yolks
2 packages [6 ounces each] semi-sweet chocolate pieces, melted, cooled
1 cup chopped nuts
2 tablespoons rum
2 egg whites, stiffly beaten
1 baked 9-inch pie shell

Blend butter and sugar until creamy. Beat in egg yolks. Add melted chocolate; mix thoroughly. Stir in nuts and rum. Fold in egg whites. Pour into baked pie shell. Refrigerate for several hours.

This recipe was clipped from a newspaper and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

COCONUT DELIGHT PIE

1 round angelfood cake
1 package vanilla pudding and pie mix
2 cups milk
1/2 cup coconut
3 eggs, separated
6 tablespoons sugar

Heat 1 1/2 cups milk. Mix pudding mix with 1/2 cup cold milk, add egg yolks and beat thoroughly, add hot milk and cook over low heat until smooth and thick. Add coconut.

Cut top 1-3 off cake with a sharp knife and turn upside down in 9-inch pie pan. Hollow out cake to within 3/8-inch of sides being careful not to puncture bottom. Pour cooled filling into cake.

Beat egg whites until soft peaks form, gradually add the sugar, beating until sugar is dissolved and stiff peaks form. Spread meringue over filling, sealing edges over cake edge. Bake at 350 degrees 12 to 15 minutes until a golden brown. Cool before serving. This recipe serves 6 people.

This recipe was clipped from a newspaper and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

SHAKER SUGAR PIE

2 cups sugar
3/4 cup butter
2 tbsp. flour
4 eggs
1/2 cup whipping cream
1 unbaked 9-inch pie shell

Cream together sugar and butter. Beat in flour, eggs and cream. Pour into the pie shell and bake at 350 degrees for about 45 minutes or until set.

This recipe was clipped from a newspaper and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

Lazy Man’s Peach Pie

1 cup self-rising flour
1 stick margarine
1 cup sugar
1 cup buttermilk
1 can (30 oz.) sliced peaches
1 tsp. vanilla

Melt margarine and pour into square glass baking dish.

Add flour, sugar, buttermilk and vanilla. Mix well.

Pour peaches and juice directly on top of mixture. Do not stir.

Bake 1 hour at 350 degrees.

This recipe was clipped from a newspaper and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

THIS RECIPE FOR Shoo Fly Pie is Pennsylvania Dutch down to the pretzel crust. The early Pennsylvania Dutch settlers brought the pretzel with them from the old country.

Shoo Fly Pie

One and one-fourth cups fine pretzel crumbs
One-fourth cup granulated sugar
One-half cup butter or margarine
One and one-half cups all-purpose flour
One-half cup light brown sugar, firmly packed
Two-thirds cup boiling water
One-half tsp. baking soda
One-half cup unsulphured molasses
One egg, beaten

Combine pretzel crumbs and granulated sugar with one-fourth cup of the butter that has been softened, until well blended. Press on bottom and sides of greased 9-inch pie plate.

Blend flour and brown sugar; cut in remaining butter until mixture resembles corn meal. Pour water over baking soda; beat in molasses; then the egg. Reserve three-fourths cup of flour mixture; into remainder of flour mixture stir molasses mixture until just blended. Do not beat. Pour into pie crust; sprinkle with reserved flour mixture.

Immediately bake in preheated 375-degree oven 25 to 30 minutes, or until done. Serve warm or cooled with ice cream, if desired.