The Brazosport Facts from Freeport, Texas on November 23, 1975 · Page 44
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The Brazosport Facts from Freeport, Texas · Page 44

Freeport, Texas
Issue Date:
Sunday, November 23, 1975
Page 44
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i U »f «3t*W *ACM ' Pies & Desserts... HOI II»\Y I'll \MNKIIKJ IUHTIMK Irm» t ot>-- third <irtc-!hird butter (irmly parkm} brown .1 c milk Jrilo vanilla pudding Drram Whip topping butter and brown sugar with pocans in saucepan until melted Spread in bottom of pic shell Bake at 4M degrees (or 5 minutes, cool Prepare pie filling mix vtrith milk as directed for pie. cool S minutes. stirring occasionally Measure out one cup of the pic filling mix and cover with wax paper. chill thoroughly Pour remainder into pie shell, chill Prepare whipped topping mix as directed Fold one and one-third cups topping mix into the cup of chilled pic f:ilmg Spread over filling in pic shell . chili Garnish with remaining whipped topping and additional pecans if desired PINEAPPLE DUEAM PIE Irma C. Mrndoza Free port 1 and one-third c. flaked coconut 2 Tbsp. butter 1 — 3 oz. pkg. lemon flavored gelatin 1 — 3i« oz. pkg. vanilla tapioca pudding mix m c! milk '^ of a 6-oz. can (one-third cup) frozen unsweetened pineapple juice concentrate, thawed 1 — 2 01 pkg desser' topping mix 1 — 8 and three-fourths oz < *« can > crushed pineapple, well drained Combine coconut and butter or margarine; press on bottom and sides of a 9-inch pie plate. Bake in slow oven (325 degrees) for 15 minutes or until coconut is golden; cool. In medium saucepan, combine gelatin and pudding mix. Stir in milk. Cook and stir until mixture boils, remove from hcnt and stir in concentrate. Chill until partially set Prepare dessert topping mix according to package directions and fold into pudding mixture; add pineapple. Turn into crust and chill 5 to 6 hours. SI KTPt DIMM. Mr*. J. J Spillrr Jr. Hra roria • • \ \rr> old recipe A favorite of ttw SpiiU-r family for many generations It's drliciou* but very rich " = _- ib kidney suet ; chopped fimr> '~ ib currents 'T Ib raisins I Lsp salt Stir suet, current.*, raisins and salt in dry flour Then add enough cold water to make as stiff a dough as you can Stir with a large spoon. Place pudding in a heavy cloth bag and then place a large spoon through the center from top to bottom and leave it Tic the bag securely allowing .1 inches or more for swelling at the top. <Bag should be dropped in hot water and rolled in dry fi our before fillrd with pudding] Put in a pot of cold water. Bring to a boil and continue boiling for two hours. SAUCE 1 qt boiling water 3 Tbsp. flour dissolved in cold water then stirred into boiling water Add 1 c. sugar 1 piece of butter (approx one-third cup) > 5 of a nutmeg (grated) Mix well and boil IS minutes. Serve over pudding hot. AUNTHATTIE'S BUTTERMILK CUSTARD PIE Mrs. John Unsicker Jones Cre«k "This is a very eld southern recipe and is so easy to make. People will guess as to what kind it is." 1 pint buttermilk 3 eggs separated m'c. sugar H c. butter, scant 4 Tbsp. flour Vanilla (optional: I don't use it) 2 unbaked pastry shells Cream butter (or margarine), sugar and egg yolks well. Add flour, beat. Add butter, milk and stir well. Add well-beaten egg whites, stirring enough to mix. Bake as any custard pie in unbaked shells. A safe way to test the pies for being done is to insert a table knife in the middle of the pie. If it comes out clean the pie is done. Makes two pies. things Hap ...flfc* tfH» efe»ant Unite XV S<yfc Tempo CoHectkav From ita amhiuerf (pht v«M.i back to the (old Wflrmh.thfe loutJ " the pride «nd pteasure of your room.' nolMery. now a division ( tparfcllng uphdMered designs accented w«tfc«fco«* oft " bMutiful fabrics. Weiman's collection o< occasional fttfnftUHt 1 andf f iclcction of upho.Stwrd furmtucv offer thvuniMMiM for «v«y decor, look for Weiman at tow furniture Write for a free colorful brochure ot 1971 occasional decor ideas, or see your Weiman dealer. I JTTIt JENN'S WEST COLUMBIA

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