SOUR CREAM RAISIN PIE

This recipe is from an old Iowa church cookbook.

1 cup sour cream
3 eggs
1 cup sugar
1/2 cup raisins
1/4 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ground cloves
1 9-inch unbaked pie shell

Preheat oven to 350 degrees.

Mix all ingredients together in a medium bowl. Pour into the unbaked pie shell and bake at 350 degrees for approximately 1 hour until done.

 File Photo Courtesy of dianasdesserts 

TENNESSEE HILLS POTATO AU GRATIN

4 or 5 large russet potatoes

3 large onions
2 cups milk
salt and pepper to taste
butter
flour
grated cheddar cheese

In large casserole, put layer of peeled and sliced potatoes using half the potatoes. Season with salt and pepper. Add a layer of half the onions. Dot with butter. Repeat the process with the other potatoes and onions. Pour milk to cover. Sprinkle lightly with flour. When almost done, top with grated cheddar cheese. Bake in a 350 degree oven for about an hour.

Serves 6 to 8.

 

 Note: File Photo

COCOA

This is taken from the White House Cookbook, 1894.

Six tablespoonfuls of cocoa to each pint of water, as much milk as water, sugar to taste. Rub cocoa smooth in a little cold water; have ready on the fire a pint of boiling water; stir in grated cocoa paste. Boil twenty minutes, add milk and boil five minutes more, stirring often. Sweeten in cups so as to suit different tastes.

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SCOTTISH SHORTBREAD

This recipe is from an old cookie cookbook. I can't find a date on the book but it has a retail selling price of 15 cents printed on the front cover. I think that should say something about it being vintage!

3 cups all-purpose flour
1/2 cup sugar
1 cup butter

Sift together the flour and sugar. Cut in the butter thoroughly to form a soft dough. Divide the dough in half and shape into two balls. Place on ungreased baking sheets and flatten into 7-inch circles, about 1/2-inch thick. Flute the edges to form a scallop. Prick lines on the circles by using a fork, outlining 12 wedges on each circle. Bake in a moderate oven of 375 degrees for 15 to 20 minutes or until light golden brown. While still warm, cut along the pricked lines but do not cut all the way through. Cool and break into wedges.

Yield: 2 dozen cookies.

It says in the cookbook that this recipe actually came over to America from Scotland.

 Note: File Photo

PUMPKIN ICE CREAM

This quick and easy pumpkin ice cream recipe was published many years ago in the local newspaper of my hometown when I was a kid. (Many, many years ago!) It was from a local home extension service's home economist.

1 cup pumpkin pulp
1/2 cup brown sugar
1/2 tsp cinnamon
1/4 tsp ginger
1/4 tsp salt
1/4 tsp nutmeg
1 quart vanilla ice cream

Mix pumpkin, brown sugar, cinnamon, ginger, salt, and nutmeg together. Soften ice cream and blend with the pumpkin mixture. Freeze until firm and you have your own homemade pumpkin ice cream.

 Note: file photo