Dishes Like Grandma's Grandma Use To Make Made with Love

Dishes Like Grandma's Grandma Use To Make
These recipes will take you back to Grandma's House and some good Home Cooking. I think “memories” nourish our hearts and soul like grandma nourished our bodies and shared her love with us.
Enjoy!
Gary/Louisville

Old Fashioned Advice
http://www.freerecipe.org/Old_Fashi...vice/index.html

Vegetable Side Dishes
http://www.freerecipe.org/Side_Dish...bles/index.html

Grandma's Completely Different Pecan Pie
This wonderful recipe has been passed down from my Grandma, to my Mother and now to me. This is not like your typical pecan pie, more of a softened macaroon.(I copied this good recipe; it is not my grandma's. Gary)

11 squares graham crackers (finely ground)
1 cup pecans (chopped fine)
3 egg whites (large)
1 cup granulated sugar
1/2 teaspoon baking powder
1 teaspoon vanilla
1/2 pint whipping cream, sweetened to taste (When making whipped cream, as you are beating the mixture, just slowly sprinkle in sugar to sweeten)
1. Beat egg whites until very fluffy.
2. Add baking powder.
3. Very slowly add sugar while mixer beats (will become thick and heavy).
4. With rubber spatula, fold in cracker crumbs (you can roller crackers in a plastic bag to make fine crumbs).
5. Fold in nuts and vanilla.
6. Pour into greased 8" or 9" round pie pan. Bake in a preheated 350 degree oven for 30 minutes. Do not under-bake, will puff up and then settle and crack.
7. Cool, then chill in refrigerator.
8. Night before or early morning, seal to edge with whipped cream.
9. Decorate with fine graham cracker crumbs. This is even better the longer it sits with the whipped cream on it to soften it all the way through. Serves 6/8
Grandma's Cookbookhttp://www.texascooking.com/cookbook.htm


Grandma’s Favorites Main Page
http://richsand.com/granny/

Heirloom Recipe Conversions and Substitutions
http://homecooking.about.com/librar...y/aa041199a.htm

Grandma’s Easy Desert Recipes
http://www.homemade-dessert-recipes.com/

Grandma’s Sunshine Salad Recipes and Other Good Things
http://www.elise.com/recipes/archiv...shine_salad.php

BURNT CARAMEL PIE

Ingredients :
1 1/2 c. sugar, divided
3 tbsp. all purpose flour
1 tbsp. butter or margarine
Salt
1/4 c. plus 2 tbsp. sugar
1 1/2 c. evaporated milk, scalded
3 eggs, separated
1 tsp. vanilla
1 baked 9 inch pastry shell

Preparation :
Sprinkle 3/4 cup sugar evenly in a 10 inch cast iron skillet;
place over medium heat. Caramelize sugar by constantly stirring
with wooden spoon. Remove sugar from heat; gradually add milk,
stirring constantly. Combine 3/4 cup sugar and flour; add to sugar
mixture. Beat egg yolks. Gradually stir about 1/4 of hot mixture
into yolks; add to remaining hot mixture, stirring constantly.
Return to low heat; cook, stirring constantly until smooth and
thickened. Add butter, vanilla, and pinch of salt, stirring well.
Spoon custard into pastry shell and set aside. Add a pinch of salt
to egg whites and beat (at room temperature) until foamy. Gradually
add remaining sugar, 1 tablespoon at a time, beating until stiff
peaks form. Spread meringue over custard, sealing to edge of
pastry. Bake at 425 degrees for 10 minutes or until golden brown.
Cool completely before serving. NOTE: This pie won $25.00 prize at the
Hall of History Folk Fair.
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CARAMEL PIE

Ingredients :
1 1/2 c. sugar, divided
1 1/2 c. evaporated milk, scalded
3 tbsp. flour
3 eggs, separated
1 tbsp. butter
1 tsp. vanilla
Pinch of salt
1 baked 9 inch pastry shell
Meringue

Preparation :
Sprinkle 3/4 cup sugar in a 10 inch cast iron skillet; place over
medium heat. Caramelize sugar by constantly stirring with wooden
spoon. Remove sugar from heat, gradually add the milk, stirring
constantly. Combine 3/4 cup sugar and flour, add to caramelized
sugar mixture. Beat egg yolks. Gradually stir about 1/4 of hot
mixture into yolks; add to remaining hot mixture, stirring
constantly. Return to low heat; cook, stirring constantly until
thick and smooth. Add butter, vanilla and salt, stirring well. Put
in baked pastry shell. Spread on meringue, sealing edge of pastry.
Bake at 425 degrees until meringue is brown. Cool before serving.
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OLD FASHIONED CARAMEL CREAM PIE

Ingredients :
2 c. sugar, divided
1/2 c. all-purpose flour
1/8 tsp. salt
2 c. milk
4 egg yolks, beaten
1 baked 9-inch pastry shell

Preparation :
Combine 1 cup sugar, flour and salt in medium saucepan. Add milk
and egg yolks, stirring until smooth. Cook over medium heat,
stirring constantly until mixture is thickened and bubbly. Remove
from heat and set aside. Put remaining sugar in 10-inch cast iron
skillet. Cook over medium heat, stirring constantly with a wooden
spoon until sugar caramelizes. Remove from heat and carefully pour
into warm cream mixture. Stir until smooth. Pour caramel mixture
into pastry shell. Serve with whipped cream on top.


GRANDMA'S CUSTARD RHUBARB PIE

Ingredients :
Pastry for 9 inch lattice top pie
1 1/4 c. sugar
2 tbsp. flour
2 c. rhubarb slices, cut 1/4 to 1/2
inch thick
2 eggs
1 c. milk

Preparation :
Combine sugar and flour. Stir in rhubarb. Set aside. Line 9
inch pie plate with pastry. Fill with rhubarb mixture. Beat eggs
and milk together at low speed. Pour over rhubarb. Top with
lattice crust. Bake at 350 degrees for 1 1/4 hours.