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Recipes come from the 1940's through the 1970's taken from handwritten recipe cards found in little tin recipe boxes.
Vintage pie recipes, the pies our mother's made.
There was a time, not so long ago, when pies were all homemade. Yes, as odd as that seems, moms made pies in their own kitchens, in their own ovens, and cooled said pies on window sills.
I am gathering, collecting, recipes from old tin and wooden recipe boxes. Most are handwritten and some are typed, (lucky me). Some memories you just can't let go of. Call it a mid life crisis, if you will, but I don't think this little bit of history, even if it is unimportant, should just be tossed out with the trash.
Enjoy.
Apple Recipes
Barbeques
Beef Dinners and Steaks
Breads, Muffins, and Rolls
Homemade Bread Recipes
Banana Nut Breads
Corn Bread Recipes
Pumpkin Breads
Cake Recipes
All Chocolate Recipes
Fruit Cake Recipes
Lemon Cakes
Strawberry Cakes
Vintage Cake Recipes
Carrot Cakes
Frosting Recipes
Cheese & Chocolate Cakes
Casserole Dishes
Carry In Dishes
Candy
More Candy Recipes
Chicken, Poultry Dishes
Chow Mein
Cobbler & Crisp Recipes
Cookies
More Vintage Cookies
Dips and Party Mix Recipes
Fish, Shrimps, & other Swimmers
Fudge
Family Reunion Recipes
Genealogy and Recipes
Gravy - Gravies
Ground Beef
Helpful Hints
Italian
Ice Cream Recipes
Jams, Jellies, Marmalades
Lunch Box Sandwich Spreads
Marshmallows
Marshmallow Creme Recipes
Meat Loaf
Mexican
Pancakes, Hotcakes, BuckWheats and Syrups
Pickles and Picklers
More Homemade Pie Recipes
Pizza Pies
Popcorn Recipes
Porkchops, Piggies, and other Oinkers
Potato, Potatoes
Pudding
Salad Recipes
Sandwich Recipes
Sauces, Condiments
Sauerkraut
Scary Recipes
Soups and Chowders
Uncategorized
Unusual Recipes
Vegetable Bin
Vintage Recipe Books
Combine: 1 Stick Melted Butter
1 Cup Sugar
1 Beaten Eggs
1 Slightly Rounded Tbsp. Flour
Add: 1 Cup Nuts - Your choice.
3/4 Cup Choc. Chips
2 Tbsp Bourbon
1 tsp. Vanilla
Pour into unbaked pie shell and bake at 450 degrees for 10 to 15 minutes, then at 350 degrees for 30 minutes
1 1/2 Cups Sugar
2 Eggs
1/2 tsp. Salt
1/2 Cup Butter
1/2 Cup Flour
1/2 Cup Milk
1 1/2 Cup shredded coconut
Beat sugar, eggs, and salt until lemon color and add soft butter and flour. Mix well.
Add milk, and add 1 cup coconut and put the other 1/2 cup on top. In a 9" pie shell bake at 325 degrees for 1 hour.
Emily Stout's Recipe
6 or 8 tart apples
! 1/ cup medium brown sugar
1 cup water
2 teaspoons vinegar
4 tablespoons cornstarch
1/8 teaspoon salt
2 tablespoons vanilla
Peel, core and slice apples. Cook half of sugar with water and vinegar until it boils. All apples and simmer until clear and tender. Remove apples from syrup to cool and drain. Mix remaining sugar with cornstarch and salt. Add slowly to syrup and cook until it thickens. Remove from stove and add butter and vanilla and let cool. Use two cups flour and one teaspoon salt. Cut in 2 to 3 cups Crisco until mixture is mealy. All 1/4 cup water, enough to make nice smooth dough. Roll out lower pie crust and line your pan. Fill with cool apples, pour over these your apple-scotch mixture. Place your top crust and brush lightly with the finger tips dipped in cream. Bake in a quick oven for 25 minutes.
3 eggs
1/2 cup sugar
1 cup corn syrup
1/8 t. salt
1 t. vanilla
1/4 cup melted butter
Plain pastry
1 cup pecans
Beat eggs, Add sugar, syrup, salt, vanilla, and butter. Put pecans in pie shell - then mixture. Bake 350 degrees for 50 to 60 minutes
Pastry for one 9 inch pie pan.
Boil 3/4 cups of sugar with 1 cup dark Karo for 2 minutes.
Pour slowly over 3 slightly beaten eggs, stirring vigorously..
Add: 4 tbsp. butter, 1 tsp. vanilla, 1 cup coarsely broken pecan meats.
Pour into unbaked pie shell. Bake in preheated oven 50 to 60 minutes at 350 degrees. (Deluxe with ice cream topping.)
(Make Pastry For Two Crusts, 9-inch)
Filling
1 stack pack of butter crackers
2 cups of water
2 cups of sugar
butter or margarine
cinnamon
2 teaspoons of cream of tartar
2 tablespoons of lemon juice
1 teaspoon of grated lemon rind
Roll out bottom crust of pastry and fit into a 9 inch pie plate. Break crackers coarsely in crust. Combine water, sugar and cream of tartar in sauce pan. Boil gently for 15 minutes. Add lemon juice and rind. Cool. Pour syrup over crackers and dot generously with the butter. Sprinkle with cinnamon and cover with top crust. Trim and flute edge together. Cut slits in top crust to let steam out. Bake in hot oven, 425 degrees, for 20 to 30 minutes, or until crust is crisp and golden brown. Serve warm with cheese or whipped cream.
In a double boiler melt 32 marshmallows. Add: 1 cup pumpkin, 1/2 tsp. cinnamon, 1/4 tsp. salt, 1/4 tsp. ginger. Cool. Fold in 1 cup cream, whipped. Spoon into baked pie shell. Chill until firm. GOOD in cocoanut shell.
2 whole eggs
3/4 cup real lime juice
24 oz. sweetened condensed milk
1 9" Graham Cracker Pie shell
Pre-heat oven to 325 degrees.
Beat eggs well and add condensed milk. Mix with eggs. All lime juice mixture (mix well). Pour mixture into pie shell evenly. Bake for 30 minutes. Keep refrigerated. Serve with a dollop of whipped cream.
Cream 2 tbs. butter, add 1 cup sugar and 3 egg yolks. Beat until light and fluffy. Stir in 3 tbs. flour, 1/2 tsp. salt, juice and rind of 1 lemon and 1 1/2 cups hot milk. Fold in 3 stiffly beaten egg whites. Pour into unbaked pie shell. Bake in 375 oven for about 40 minutes.
called Berried Treasure Pie by some because of the fresh strawberries.
1 package (8 oz) cream cheese, softened
2 T. Sugar
2 T. Milk
1 Johnston's graham crackers ready - crushed. Pie crust.
1 Cup halved fresh strawberries
1 Envelope Dream Whip
1 package (4 servings size) Jell-O Lemon Instant Pudding.
1 Cup Milk
Beat cream cheese with sugar and 2 T milk in bowl until smooth. Spread evenly in bottom of pie crust. Arrange berries on mixture. Prepare dream whip. Prepare pudding mix wit 1 cup milk as directed on package for pie, fold in 1 cup of the dream whip. Spoon into pie crust, garnish with remaining Dream Whip and additional berries.
1 package (4 serving size) Jell-O Brand Vanilla flavor pudding and pie filling.
1 package (3 oz) Jell-O Brand strawberry flavored gelatin.
2 cups water, 1 teaspoon lemon juice, 1 1/2 cup prepared dream whip, whipped topping, 1 cup sliced strawberries, 1 baked 9" pie shell, cooled.
Combine pudding mix, gelatin, water, and lemon juice in a sauce pan, soak and stir over medium heat until mixture comes to a boil. Pour into a bowl an chill until thickened. To hasten chilling, place bowl of pudding mixture in large bowl of ice and water. Then stir until thickened. Fold in whipped topping, blending well. Stir in berries. Pour into pie shell and chill until set - 1 - 2 hours. Garnish with topping and berries.
Hazel's - Taken from a California recipe box.
Preheat oven 425 degrees
6 egg whites, beaten real stiff - till foamy
then add
1/2 tsp. cream of tarter
1/4 tsp salt
Beat in 1 1/2 cup white sugar, 2 tablespoons at a time.
Beat at least 10 minutes in all.
Spread in a 9 x 13 inch buttered pan. Put in oven and turn off heat. Do not open until next morning.
Then spread with Dizerta. (This is what she wrote on the card, I do not know what it is.)
"When serving, spoon on peaches, frozen peaches are best." she wrote.
1/3 cup each: Bakers Angel Flake Coconut, chopped pecans, firmly packed brown sugar and butter.
1 lightly leaked 9" pie shell
1 package (6 serving size) Jell-O brand Vanilla flavor pudding and pie filling
1 package (4 oz) Bakers Germans' Sweet Chocolate broken in pieces.
2 1/2 cups milk.
1 cup prepared topping
Heat coconut, pecans, brown sugar and butter, stirring to dissolve sugar. Spread in pie shell. Bake at 450 degrees for 5 minutes until bubbly, cool. In a sauce pan, combine remaining ingredients - except topping. Cook as directed on the pudding package for pie. Cool 5 minutes, stirring occasionally. Pour into pie shell. Cover surface with plastic wrap. Chill at least 4 hours. Garnish with topping and chocolate shavings.
A Lady wrote in to say, "Hello, I really enjoy your web site!
In the Forgotten Pie recipe, it states to "spread with Dizerta". This sounded familiar to me, Like a diabetic Jell-O my Grandmother ate. I thought it was spelled Deezerta. A search came up with nothing. I tried Dezerta and found this:
Kraft Food Service http://www.kraftfoodservice.com/HealthyLiving/HLProducts/sensible_solution.htm
I know I haven't seen it for many years. They may have changed the name to sugar free. I also don't remember it being a pudding, just the Jell-O.
Thank you for sharing your recipes!
Debra From- Montana
I received this email on 1-22-2007 and wanted to share what she said about this recipe. It will be useful to everyone.
Thanks Debra, for your impute. It is much appreciated.
1 cup slivered almonds
1 package (4 oz serving size) chocolate fudge or chocolate flavored pudding and pie filling.
3/4 cup light corn syrup
3/4 cup evaporated milk
1 egg slightly beaten
1/2 cup chocolate chips, melted.
1 Johnston's graham cracker ready crust
Dream Whip - Prepared.
Chop almonds and toast at 350 degrees for 3 - 5 minutes. Set aside. Blend together until smooth, pie filling mix, corn syrup, milk, eggs, and chips. Add almonds and pour into pie crust. Bake at 375 degrees about 45 minutes, or until top is firm and begins to crack. Cool at least 4 hours. Top with whipped topping. Do not lift pie by edges of pie pan - Always bake and move pie on cookie sheet.
1 package (4 serving size) Lemon flavored pudding
1 package (3 oz size) Lime flavored gelatin
1/3 cup sugar
2 1/2 cups water
2 eggs - slightly beaten
1/2 cup Barcardi light rum
2 cups prepared dream whip
1 baked 9" graham crust, cooled
Mix pudding mix with gelatin and sugar in a sauce pan. Blend in 1/2 cup of the water and the eggs. Add remaining water and cook and stir over medium heat until mixture comes to a full boil. Remove from heat, stir in rum. Chill. Fold in whipped topping. Spoon into pie crust and chill until firm About 2 hours. Garnish with additional topping and lime slices.
10 to 12 servings
1 package (4 ounce) Bakers German Sweet Chocolate
1/4 cup butter
1 2/3 cup (14 1/2 ounce can) evaporated milk
1 1/2 cup sugar
3 Tablespoon cornstarch
1/8 t. salt
2 eggs
1 t. vanilla
1 unbaked 10" pie shell
1 1/3 cup Bakers Angel Flake Coconut
1/2 cup chopped pecans
Melt chocolate with butter over low heat. Stir until blended. Remove from heat, gradually blend in milk. Mix sugar, cornstarch, salt, heat in eggs and vanilla. Gradually blend in chocolate mixture and pour into shell. Mix coconut and pecans. Sprinkle over filling. Bake at 375 degrees for 45 minutes or until top is puffed. Filling will be soft but will set while cooling. Cool at least 4 hours before serving.
2 packages of vanilla flavored pudding and pie filling
2 cups Egg Nog
1 1/4 cups milk
1 T light rum
1/8 t ground nutmeg
1 baked 9" pie shell cooled
Prepared Dream Whip
Combine pudding mix, eggnog, milk, and nutmeg in a saucepan. Cook and stir over medium heat until mixture comes to a full bubbling boil. remove from heat. Add rum and cool 5 minutes, stirring twice. pour into pie shell. Cover surface of filling with plastic wrap. Chill at least 3 hours. Garnish with topping and nutmeg sprinkles.
1 1/4 cup sugar
1/3 cup flour
4 cups Rhubarb cut in 1 inch pieces.
Pastry for double crust pie
2 tablespoon butter
Stir together sugar, flour, and dash of salt.
Add sugar mixture to Rhubarb mixture. Toss to coat fruit. Let mixture stand for 15 minutes. Fill pastry crust with mixture. Dot with butter. Top with crust, seal, and flute. Cover edge with foil. Bake 375 degrees for 25 minutes. Remove foil and bake 25 minutes longer or until golden brown. Serve Warm.
For Strawberry Rhubarb pie, instead of flour, add 3 tablespoons of quick cooking tapioca. Use 3 cups of Rhubarb instead of 4 cups. Cut in 1/2 pieces, plus 2 cups of sliced fresh strawberries. 1/2 teaspoon of nutmeg to tapioca mixture. Bake as above at 375 degree in oven.
Bake 9" crust 8 minutes at 450 degrees
While warm, add 1 1/2 cups French fried onions. Turn oven to 325 degrees. Beat 4 eggs slightly blend in 2 cups milk, 1/2 cup shredded American sharp processed cheese, 1/2 salt, dash cayenne pepper and pour over onions. Sprinkle 1 cup cheese over all. Bake 325 degrees for 45 minutes. Sprinkle with 1/2 cup onions. Bake five or ten minutes more. Let stand for 10 minutes, then eat.
Peanut Pie
1/2 cup sugar
1 1/2 cup corn syrup
1/4 cup fat
1/4 teaspoon salt
3 eggs beaten
1/2 teaspoon vanilla
1 1/2 cup roasted peanut
1 unbaked pie shell
Combine first 4 ingredients. Bring to boil. Pour over beaten eggs. Cool. Add vanilla and pecans.
First - 400 hundred degrees for 10 minutes, then bake 375 degrees for 50 minutes.
1 Graham Cracker Crust
1 6 oz Frozen Lemonade (thawed)
1 Can sweetened Condensed Milk
1 8oz container Cool Whip (thawed0
Stir milk and lemonade together, until well blended. Add cool whip and blend together. Put in crust and sprinkle with graham cracker crumbs. Pu in freezer until ready to serve. Keep unserved pie in freezer.
Cook slowly, until dark brown in a Teflon skillet:
1 cup white sugar
4 tablespoons milk
1 tablespoons butter
Beat
2 eggs and add slow
2 cups milk
2 heaping tablespoons flour
1 teaspoon vanilla
Add this to first mixture with skillet off the burner. Cook until thick. This means - keep the heat low and stir constantly, as the minute the milk is poured on the browned sugar, it turns hard and needs stirring until dissolved and mixture is thick. Pour into baked pie shell. Chill. Serve with whipped cream.
Taken from the Journal recipe collection, this looks like one of the best pie recipes I have run across since I started collecting these old boxes.
1 cup blackberry jam
1/2 cup sugar
3 eggs - beaten together
1/3 stick butter
1 teaspoon vanilla
1/3 cup bourbon whiskey
1 unbaked pie shell
1/2 pint whipping cream - whipped
Bake shell for about 10 minutes at 425 degrees (until slightly brown) Mix first 6 ingredients and pour into the shell. Bake at 375 degrees for 25 minutes. When cool, put whip cream on top.
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