Grandmother’s Pies

making-pieShe who masters
a flaky pie crust
is insured a place
in our hearts.

My grandmother’s
pies: pecan, lemon, coconut cream
apple, mincemeat, cherry
are still fresh in my mind,
Her kitchen a haven for all
cup of coffee, hunk of pie
cures what ails you.

Grandmother’s love
filled her pies
and last even today
as I remember
those happy times.

via: Grandmother’s Pies — Source of Inspiration

Cheesecake

 

From my Grandmother’s hand-written files.

 

Ingredients For filling:

  • 3 or 4 eggs
  • 2 packages Philadelphia Cream Cheese (or similar)
  • 1/2 cup sugar
  • 1 TSP. vanilla

Ingredients For Crust:

  • crushed graham crackers

Ingredients for Topping:

  • 1/2 pint sour cream (8 oz.)
  • 2 TSP. sugar
  • 1 TSP. vanilla

Directions:

  • Preheat oven to 350°
  • Put the eggs, cream cheese, sugar & vanilla in large mixing bowl.
  • Beat ingredients with egg beater until smooth.
  • Make the crust by lining a greased pie pan with crushed graham crackers.
  • Pour in mixture and bake for 20 minutes.
  • Remove from oven. Increase oven to 400°.
  • Mix together the sour cream, sugar and vanilla for the topping and spread on top of baked filling.
  • Return pie to the oven and bake 5 more minutes.
  • Remove from oven and cool on wire rack.

posted by Mountain Republic                              recipe by Amy Chenevert

Lemon Sponge Cake

A nice & light Lemon Sponge Cake from one of my Grandmother’s handwritten recipes. This one really couldn’t be any quicker or any easier.  Here we go:

Ingredients and Preparation:

  • 1 package Duncan Hines “Lemon Supreme” Cake Mix
  • 1 cup water
  • 1/2 cup vegetable oil
  • 1 package Jello Instant Lemon Pudding Mix
  • 4 eggs

Disregard directions on the cake mix box. Combine all ingredients in a bowl and beat well with electric mixer. Pour mixture into well greased tube pan.

Bake 55 minutes at 350°. Let cool. Remove from pan to finish cooling.

posted by Mountain Republic                                        recipe by Ruth Hagen