How To make Maple Apple Pie From The Yankee Cookbook
1 1/2 qt Apples (tart); peeled and
Thin 1 c Soft maple sugar
1/4 ts Salt
1/4 ts Cinnamon
1 tb Flour
2 tb Butter
Cream Pastry for a 9" pie 1 cn Spam
Have pie pan lined with pastry. Put in sliced tart apples. Spread over them maple sugar, salt, cinnamon, and flour; dot with butter. Cover with perforated top crust; brush with cream and bake in a hot oven (450 deg F) for 10 minutes; then reduce heat to moderate (350 deg F) and bake for 40 to 50 minutes longer. Makes 1 two-crust 9" pie.
From _The Yankee Cookbook_ by Imogene Woolcott pub. by Ives Washburn, Inc. NY 1939,1963 Typos by Jeff Pruett -----
How To make Maple Apple Pie From The Yankee Cookbook's Videos
1943 Sour Cream Raisin Pie Recipe - Old Cookbook Show - Glen And Friends Cooking
1943 Sour Cream Raisin Pie Recipe - - Old Cookbook Show - Glen And Friends Cooking
Depending on where you are from, this pie seems to have a number of different names: Amish funeral pie, Funeral pie are a couple of names. Some have likened this to a Yorkshire curd tart, or a Nova Scotia Cream tart. What do you call it?
Ingredients:
1 cup seeded raisins (floured)
1 cup sour cream
1 cup brown sugar
1 egg (beaten)
Spices
Salt
All butter pie crust:
Method:
Mix all together
Pour into uncooked pastry shell and cook until filling is done.
Method 2020:
Preheat oven to 425ºF.
Mix all ingredients together and pour into an unbaked 9” shallow pie shell.
Bake at 425ºF for 15 minutes, then reduce temp to 325ºF and bake 30-40 minutes more, or until centre is just jiggly.
Remove from oven and cool on a rack before serving.
#LeGourmetTV #GlenAndFriendsCooking
The Yankee Kitchen: How to Peel Apple
Yankee Magazine's Lifestyle Editor and author of The Apples Lovers Cookbook, Amy Traverso gives you a quick kitchen tip. How to quickly peel apples.
YankeeMagazine.com
Caramel Apple Pie Jam - Jar It Up January
#projectpantry #52weeksofcanning #suttonsdaze #januarypantrychallenge
6 cups diced peeled apples
1/2 cup water
1 pkg pectin
2.5 cups white sugar
2.5 cups brown sugar
1/2 tsp cinnamon
1/4 tsp nutmeg
Be sure to subscribe to all of the great channels participating in Jar It Up January. Their links are below.
Freedom Homestead
Whipporwill Hollar
2LeeLou
Creates
Prepper Potpourri
Mouse Toes
The Purposeful Pantry
Time to get organized! #projectpantry
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Unique Apple Pancake - Swamp Yankee Cookin'
This isn't your standard, puffy, bready pancake! Give this a try, and i guarantee that it will be come a favorite.
Wood Cookstove Baking | Antique Cookbooks | Bread Pudding, Apple Cake
Hi friends, today I want to share with you some really awesome antique cookbooks Dan bought me. I love old things, and it thrills me to no end that I get to cook recipes from them. If you want to skip to the cooking part of this video, jump to the 10:00 minute mark.
Corn Bread Recipe
The New Pennsylvania Dutch Cookbook
1 cup Flour
1/2 tsp BS
2 scant tsp BP
1 TBSP or more of white sugar
1 scant tsp salt
2/3 cup cornmeal
3 eggs
1 cup sour milk of buttermilk
Sift dry ingredients, add wet and mix. Bake at 425 for 30 Min in a bread pan.
Bread Pudding
24 cups firm bread, cut into cubes. *
3 cups raisins
10 cups whole milk
12 large eggs
2 c sugar
4 tsp vanilla
2 tsp cinnamon
1/2 tsp salt
1. Grease 2 9 by 13 pans generously with butter. Firmly pack 6 cups of bread cubes into each pan.
2. Make custard. Whisk milk, eggs, sugar, vanilla, cinnamon and salt together.
3. Pour 1/2 of the custard over each pan of bread cubes, filling all nooks and crannies, pressing cubes into custard. Custard should come just to the top of the bead. With edges and corners peeking th4ough.
4. Cover pans with foil. Refrigerate overnight.
5. In the morning, uncover pudding and bake in a preheated 350 degree oven for 45-55 minutes until brown and set.
6. Let stand at least 15 minutes before serving.
Thanks for watching!
Harvest Right Freeze Dryer
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