Plenty Sweet Life

Grandma's Recipes One By One!

Lemon Meringue Pie #2 (Filling Made in the Microwave)

We’re continuing the lemon recipes today and letting the sun shine in with a great pie recipe.

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I found this photo from sometime in the 1950’s of almost all of the family – Grandma’s siblings and their spouses and children – and I had to share it today when we’re making a recipe that sounds perfect for a family gathering.

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You can see that even without absolutely everybody there, they were a large group. I imagine that when they got together, they would share their best recipes and make the most delicious ones for the family. This is just that kind of recipe.

This recipe for Lemon Meringue Pie #2 (Filling Made in the Microwave) came from Grandma’s youngest sister, and it sounded like another easy one. When getting ready to make this, I knew that I have done a Lemon Meringue Pie post here already (I shared it in my last post), so I thought I’d better check that recipe before starting this one. The funniest thing happened! They are the SAME recipe! Well, I had to try it both ways, so I made this one, too! In the other pie recipe, Grandma wrote it out for me, and indicated that she got if from someone else. Maybe it’s a totally different recipe, or maybe she left out that little part about it being done in the microwave. Either way – and funnier still – it worked both ways!!! You can do it in the microwave, or do it in a saucepan on the stove! They both work! That being said, it was so easy to do this in the microwave, that I’ll never do it in a pan again.

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Note the “V Good” connotation on this one!

Here is the recipe as I made it:

Lemon Meringue Pie #2 (Filling Made in the Microwave)

Get a 9″ baked pie crust ready (wanting to try something different, I used a graham cracker crust for this one).

Combine in a 2 quart bowl:

1 1/2 cup sugar

1/3 cup cornstarch

1 1/2 cup cold water

1/2 cup lemon juice

5 egg yolks (whites reserved)

Stir until smooth.

Add:

2 Tablespoons butter

Cook on high until mixture thickens and boils – 7 1/2 to 8 minutes – stirring 2-3 times.

Stir in:

1-3 teaspoons grated lemon peel

Let stand, uncovered, 15 minutes, stirring occasionally.

Meringue:

In a large bowl beat until foamy:

5 egg whites

1/4 teaspoon cream of tartar

Add:

1/2 cup sugar, 1 Tablespoon at a time

Beat constantly until sugar is dissolved and whites are glossy and stand in soft peaks.

Beat in:

1 teaspoon lemon juice

Pour filling into pie crust.

Cover filling with meringue – all the way to the edges.

Bake at 325 degrees for 25 minutes.

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I just laughed out loud when I realized that the two recipes were the same, and worked both ways! Too funny!

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It seems weird to just add a chunk of butter, but remember that this will be going into the microwave and it will melt.

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It’s so fast to do and comes out so thick and delicious – THEN you also add the lemon rind!

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I tried something different using a graham cracker crust for this one. I would use a regular crust next time, but my family didn’t seem to mind the graham cracker one. They loved it even though for some reason, it did get a little wet (I read that sometimes that happens when you overbeat the egg whites).

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I used too small of a pie pan, so I also made a couple of “pudding” cups.

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The meringue is fluffy and delicious – don’t forget to top the “puddings”, too!

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I am now a lover of lemon pudding. You can always do this instead of using a crust.

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The pie is beautiful and so amazingly delicious!

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This was so easy to do in the microwave. It’s one of my new favorites – I love it this way. Try this recipe at your next family gathering. You’ll never go back to doing Lemon Meringue Pie on the stove again!

 

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Strawberry Pie #3

Happy summer, everyone! Summer is the time for strawberries and pie is one of the best ways to enjoy them. There just isn’t anything better than strawberries in the summertime. The recipe for today is #3 on the strawberry pie list, therefore it’s renamed Strawberry Pie #3. You get a bonus recipe because there are two recipes for Strawberry Pie here, but they’re so similar, I decided to just make one. Naturally, I made the one marked “V. Good”!!! Someone, I think it was me, started to write out the second recipe, and it looks like they were interrupted and my mom finished writing it out. Grandma had written on here that it was a recipe from my mom, so I guess it’s no surprise that she was the one who finished writing it out. I just love that these two recipes were written out on a piece of scrap paper! Grandma wasn’t one to waste anything – even bits of paper like the back of a mailer or flyer! Because it does have the “V. Good” connotation, we know that this will be a good one.

Strawberry Pie #3

This one is so easy and soooooooooo good!

Here is the recipe as I made it:

Strawberry Pie #3

Mix together in a saucepan:

1 cup water

3/4 cup sugar (she has marked “less” on here so I used 1/2 cup – it was “plenty sweet”)

2 Tablespoons corn starch

Cook until thick.

Add:

3 Tablespoons Cherry Jello (keep the remainder of the box to make another pie!)

Cool.

Add:

1 pint strawberries (I sliced them for this pie, but you can leave them whole if you like)

Pour into pre-baked pie shell (I used the recipe from my post Apple Pie with Old-Fashioned Pie Crust).

Chill.

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I just love strawberries! They’re so pretty and so tasty!

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This pie is really simple – not many ingredients.

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You can use a (gasp) store-bought pie crust for this, but I think you all know by now how I feel about that. Make the crust, for heaven’s sake. It’s not hard. It takes about 5 minutes to make. Just make sure that you do it early enough in the day to be able to chill it before baking so it holds its shape. The recipe I used for the crust makes a double, so I made two, blind baked them, and put one in the freezer for later. Here is how I blind bake pie crust – put the rolled out crust into a pie pan, dock the crust with a fork, line the unbaked crust with parchment or foil and then pour in pie weights or dried beans (I have the same ones I’ve used for 30 years), bake at 425 degrees for 12-15 minutes or so, remove the parchment or foil and pie weights and bake another 5-6 minutes, and let cool. You might as well make both of the crusts in the recipe because you’re going to need another one. You’re going to make this pie again. Trust me.

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I love that there is almost more fruit than filling. Mix it up and into the crust it goes!

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This pie is absolutely beautiful!! Now into the frig with it!

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Add a dollop of whipped cream and it’s heaven. Pure heaven.

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Strawberry Pie is not hard to make. Just make one, and use local berries if you can, because you just can’t beat using those little jewels in this pie. It’s beautiful. It tastes like quintessential summer. It’s mandatory. It’s “V. Good”.

 

 

 

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Orange Rhubarb Pie

I love that Grandma and her sisters were so willing to try new and unique recipes to serve their friends and family. Speaking of those sisters, I found a new photo from the mid 1930’s of grandma and two of her sisters at her older sister’s wedding. I absolutely LOVE the look on Grandma’s face on this one (she’s the one on the right). This is a bit of a candid photo, especially for a wedding, and we know that they didn’t take candid photos very often. Usually these type of photos were fairly formal, but that’s why I love it so much! This shot was taken out the back door of the church they were members of their whole lives. Look at those glorious bouquets they’re carrying! I wonder if the flowers came from their own garden?

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They look like they’re having a great time and that they’re very happy for the sister getting married! They were a very close family and each wedding had to be a very exciting event. It wouldn’t be too long after this and Grandma would be marrying her handsome groom, too!

This recipe for Orange Rhubarb Pie is no exception to the sisters trying different kinds of recipes. It’s not like any pie I’ve ever made before, and I love it! My family loved it, too. In fact, my husband loved it so much that he declared it his #2 favorite behind Blueberry Pie. Now that’s really saying something!

Orange Rhubarb Pie

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This is a very delicious pie!

Here is the recipe as I made it:

Orange Rhubarb Pie

Combine:

1 cup sugar

1/4 cup flour

1/4 teaspoon salt

Stir together:

3 Tablespoons orange juice concentrate

1/4 cup butter, melted

3 egg yolks, slightly beaten

Add to the dry ingredients.

Stir in:

2 1/2 cups rhubarb

Beat to stiff peaks:

3 egg whites

Gradually add in:

1/4 cup sugar

Fold egg whites into rhubarb mixture.

Pour into unbaked pie shell (I used the pie crust recipe on my post Apple Pie with Old-Fashioned Pie Crust).

Top with:

1/3 cup walnuts, chopped

Bake at 375 degrees for 15 minutes, turn oven down to 325 degrees and bake 40 more minutes or until brown.

Cover edges with foil if needed.

Store in refrigerator.

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This is the unique part of the pie – folding in the egg whites instead of making a meringue.

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When I made the pie crust from the recipe noted above, I halved the recipe to just get one crust. Or you can do two crusts, freeze one, and have an extra one ready when you feel like making another pie. I had a bit of the filling left over so I put it into a small ramekin and baked that, too. See how puffed and golden brown the filling gets!

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This pie is perfect with a bit of softly whipped cream. That little bit of citrus in there is so good and unique!

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The pie was soft and light and eggy and absolutely delicious!

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This was the pie on the second day. You can see that it firmed up a bit and was still delicious! Putting it into the refrigerator was a great idea. I would do that before serving next time, just because it firmed up and I liked that better. You really should try this unique pie at your next family gathering! It’s a bit different, but that’s what you’ll like about it!

 

 

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Lemon Meringue Pie

My middle child is a lemon lover. This year for her birthday, she requested a Lemon Meringue Pie instead of a birthday cake. How convenient – Grandma had a Lemon Meringue Pie recipe! Grandma and her sisters must have really loved lemon, because between them, there are a LOT of lemon recipes. Maybe they made so many lemon recipes because chocolate was more expensive (during the Great Depression) than lemon juice, but I also don’t think these girls used real lemons – I think they used the stuff in the bottle. I have to say, some of these lemon recipes are delicious and REALLY lemony, when you use real lemons. I would never use the bottled stuff, but that’s just me. This recipe is so easy and so delicious, I’ll never use any other recipe for Lemon Meringue Pie again.

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This is really good pie.

Here is the recipe as I made it:

Lemon Meringue Pie

Prepare one baked pie shell (I used the recipe here, but made it for only one crust).

Filling:

In a 2 quart saucepan combine:

1 1/2 cups sugar

1/3 cup cornstarch

1 1/2 cup cold water

1/2 cup lemon juice

5 egg yolks (reserve the whites for the meringue)

Stir until smooth.

Add:

2 Tablespoons butter

Cook on high until mixture thickens and boils (7 1/2 to 8 minutes), stirring 2 or 3 times (I stirred pretty much continuously).

Stir in:

1-3 teaspoons lemon peel (I just used the peel of 1 lemon).

Let stand uncovered 15 minutes, stirring occasionally.

Pour into baked pie shell.

Meringue:

Beat on high speed:

5 egg whites

1/4 teaspoon cream of tartar

Add:

1/2 cup sugar – 1 Tablespoon at a time

Beat in:

1 teaspoon lemon juice

Cover filling – touching crust – with meringue.

Bake at 325 degrees for 25 minutes to brown meringue.

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Before and after boiling the lemon filling – you can see how thick it gets. This filling would be good for anything you would use lemon curd for: tarts, scones, as a layer cake filling.

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The recipe makes a pretty big pie. When the filling is done, it’s too thick to strain through a sieve, so watch for bits of egg white that may need to be removed.

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Before and after baking the meringue – so pretty!

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This is an easy pie to make – it’s a great recipe.

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The filling is nice and firm and holds up well.

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The meringue is soft and fluffy and sweet. The filling is tangy and tart and so delicious. This really is a great pie. It’s quick and easy and so good! It makes a great dessert for any occasion – even a very special occasion, like a birthday for a very special person! You’ll be happy with this pie – our birthday girl sure was!!

 

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Raisin Cream Pie

The recipe for today comes from Grandma’s oldest sister. This sister was unmarried and never had children of her own, but loved her nieces and nephews as if they were her own children. She was a teacher in her early days, had a house of her own, and took in girls who were students at the local community college as renters. This is a photo of her with my mom and my godmother.

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She looks pretty proud of them!

This recipe is hers, and it’s a good one. A pie that is no bake and uses an already made pie crust is always a time saver. This is another easy one, and you’re going to want to try this Raisin Cream Pie.

Raisin Cream Pie

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Have a pie crust made up and ready to go for this one!

Here is the recipe as I made it:

Raisin Cream Pie

Beat together:

1 pint half n half (reserve 1/2 cup for later)

3 egg yolks (save whites for meringue)

Add:

2/3 cup brown sugar

1 1/2 cup raisins

Bring to a boil, stirring constantly.

Mix reserved 1/2 cup half n half into:

1 small package vanilla pudding (not instant)

Stir into boiling cream mixture.

Stir until thick (this thickens quickly).

Pour into pre-baked pie crust.

For meringue:

Beat 3 egg whites to stiff peaks.

Add:

6 Tablespoons sugar (I used 4 Tablespoons)

Spread meringue over top of hot raisin mixture, taking it right to the edge of the crust.

Bake in 400 degree oven for 10 minutes (she said to try 325 degrees for 25 minutes, so that’s what I did).

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You can find a recipe for crust here. To have it ready to go, I either make the dough and freeze it raw to bake later, or bake it with pie weights or beans and then freeze it already baked. I have a jar full of beans that I have been using for 30 years just for this purpose.

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It does make a nice, thick filling, but don’t be expecting a vanilla flavor. This turns out more of a butterscotch-like flavor.

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I used my spatula to make “peaks” on the top of the meringue. After baking, it’s beautiful and golden brown.

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Did you know that if you cut two pieces of pie, it’s easier to get the first piece out? It works!

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You can see that it’s full of raisins.

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The boys in my family really like pie, and they really liked this one. It’s easy and tasty and beautiful. Try this one next time you need a pie, and you need it fast. It’s delicious!

 

 

 

 

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Cranberry Pineapple Pie

Today I’m sharing this photo of Grandma and her sisters. These sisters were very close throughout their lives and you can see how much fun they had together. I love this photo so much! This is absolutely my favorite photo of them! First of all, if you knew these sisters, you’d be shocked that they would all sit in a snow bank!! I’m wondering if it was one of their brothers who took this one, since the youngest sister looks like she’s about to throw a snowball at whoever’s taking the picture!

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I love their coats and their hats and their boots! So cute! This must have been taken sometime in the early 1930’s.

The recipe for today is one I decided to make because I had a bag of cranberries leftover after Christmas –  it was time to try this Cranberry-Pineapple Pie. I would almost put this one under the Retro Oddity category. Maybe cranberry and pineapple isn’t so weird, but I’ve never heard of this combination before. Speaking of Grandma and her sisters, this pie is one that’s right up their alley – really easy and really good!

Cranberry Pineapple Pie

This is definitely an unusual combination!

Here is the recipe as I made it:

Cranberry-Pineapple Pie

Bring to a boil:

1 pound cranberries (I used the bag I had and it was a 12 ounce bag)

6 1/2 ounce can pineapple chunks, drained (I used an 8 ounce can of pineapple tidbits)

1 cup pineapple juice (the juice from the pineapple wasn’t enough so I added some pineapple juice from a can)

2 cups sugar (not shown to be added above, but it does have to be added here)

Juice of 1 lemon

2 Tablespoons gelatin

Boil 10 minutes.

Cool.

Pour into:

1-9 inch pie shell, baked (I used a graham cracker crust)

Chill.

Top with whipped cream.

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I used too small of a pie plate and I had enough filling left over to put in a bowl and use it for a small salad for dinner that night.

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This pie really couldn’t have been easier to make. It went together really fast. It’s even faster if you use a (ugh!) store-bought crust, but the recipe I used to make this crust is just so good! That little bit of cinnamon in that crust recipe makes it just right.

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This would be a very good pie to use for Thanksgiving because it’s very fresh tasting. I’m glad I have this one in my arsenal now.

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The comments about this pie: “really good”, “delicious”, and “wow”. My husband even shared some at work and his co-workers really liked it. This recipe is one of my top 5 favorites that I’ve made on this blog, and it is . . . plenty sweet!

 

 

 

 

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No-Bake Pumpkin Cream Pie

Pumpkin, pumpkin, pumpkin. Pumpkin is synonymous with this time of year. There are just so many great things to do with it. I’ve posted a few recipes over the years. I’ve done Pumpkin Pie – the Chiffon Kind, Pumpkin Pie Dessert, Pumpkin Cake, Pumpkin Cream Cheese Pie , and Autumn Gold Pumpkin Cake. I’ve done Sweet and Spicy Pumpkin Seeds, Freezing Pumpkin, and Knit Pumpkins. I haven’t even done just your basic Pumpkin Pie yet. Here is another great fast and easy recipe for one more kind of pumpkin pie. This No-Bake Pumpkin Cream Pie is a great pie to do last-minute.

No Bake Pumpkin Cream Pie

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I love how easy this one is!

Here is the recipe as I made it:

No-Bake Pumpkin Cream Pie

Beat together for 1-2 minutes:

1 1/2 cups powdered sugar

8 ounces cream cheese, softened

1/2 stick butter, softened

1 Tablespoon vanilla

1 teaspoon pumpkin pie spice

Blend in:

1 can pumpkin

Pour into 9″ graham cracker crust (I’m not going judge you if you use a store-bought one and not make your own. Not much anyway.)

Chill 6 hours or overnight.

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Here is the recipe for a graham cracker crust that I used.

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The filling is so smooth and luscious.

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I wanted to use my pretty milk glass pie plate, so, as usual, I had some graham crumbs and filling leftover. I put crumbs in the bottom of the glasses and made 3 desserts for dinner that night.

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Topped with some whipped cream and more crumbs – delicious dessert!

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It’s a soft pie and the cream cheese gives it a bit of a tangy taste.

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Any of the pumpkin recipes mentioned at the top of this post would be great additions to your Thanksgiving table, but this is also a great recipe. I love that you can make it VERY easily the night before (you could even stretch it to two days before your gathering). Done. Ready to go. You’re going to love this one and so will your guests!

 

 

 

 

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Peach Pie with Never Fail Pie Crust

It’s that time of the summer when peaches are plentiful and oh so delicious! The grandmas and grandpas would tell of why they loved peach season as children (we all know about their keeping the nice, soft papers that wrapped the peaches hung on a nail on the wall in that little house in the backyard)! My mom would buy a “crate” of peaches every August and me and my sister would eat peaches until we just couldn’t eat any more!! We would eat them, but we would also make as many luscious desserts as we could before we ran out of them. This Peach Pie with Never Fail Pie Crust is another great recipe for one of my favorite fruits. This particular recipe calls for a double crust, so obviously it’s asking for a regular pie crust and not a graham cracker crust. So with today’s recipe, you get a bonus one for pie crust.

Peach Pie

Never Fail Pie Crust

Never Fail Pie Crust 2

Here is the recipe as I made it:

Peach Pie

Sift together:

1 cup sugar

2 Tablespoons flour

1/4 teaspoon salt

Mix together with:

8 peaches, sliced

Put into bottom crust and top with a top crust.

Bake at 450 degrees for 15 minutes.

Turn oven down to 350 degrees for 35 minutes.

Never Fail Pie Crust

1 cup rounded flour

8 Tablespoons butter (she has either margarine or shortening, but I used all butter)

1/4 cup cold milk

1/4 teaspoons salt

Blend flour, salt, and butter.

Stir in milk.

The correct procedure here is to chill the dough, then roll it out, then chill it again, blah, blah, blah. You can chill it if you want to, but I didn’t chill it at all (the recipe card didn’t say to do that). This really is “never fail”.

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Wow – I love peaches.

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I sliced the peaches first before doing the crust or mixing it together.

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This is a very simple recipe for pie crust. It’s best to have it ready to go before getting the peaches ready.

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These peaches were VERY juicy and it made for a VERY JUICY pie. I might add an extra tablespoon of flour or even a tablespoon of cornstarch next time if I know the peaches are as juicy as these were.

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I used my favorite plastic wrap technique for rolling out the crust, which really worked well on this crust that is a bit softer than usual (I didn’t chill the dough this time)!

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One pie – ready for the oven! I cut some slits into the crust to let the steam out and sprinkled the top with a bit of sugar.

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Looks good right out of the oven!

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Beautiful, but juicy! I wonder if this would have firmed up a bit by putting it in the refrigerator? Next time I’ll try that.

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You just shouldn’t eat pie without ice cream! I have posted a great recipe for Homemade Ice Cream in an earlier post. Make some ice cream and make some pie, and make it with those beautiful, plentiful, delicious peaches!

 

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Strawberry Pie #2

Even though this is the time of year to make and enjoy strawberry recipes, the recipe for today is one you can make all year ’round. This Strawberry Pie #2 (because there’s more than one strawberry pie recipe in Grandmas recipes) uses frozen berries and that means you can make it in the middle of winter and feel like it’s summer time again!

Strawberry Pie #2

Again – this is so easy and so good!

Here is the recipe as I made it:

Strawberry Pie

1 small package frozen strawberries

1 cup heavy cream, whipped

1 Tablespoon lemon juice

16 marshmallows, halved

Thaw and drain berries, reserving berry juice.

Add “enuf” water to berry juice to make 1/2 cup liquid.

Heat juice and marshmallows “enuf” to melt marshmallows.

Cool and add lemon juice.

Chill filling until it starts to set.

Fold in berries and whipped cream.

Put into pie crust and refrigerate until firm.

Here are recipes for graham cracker or regular pie crust, or you could (gasp) get a store-bought one.

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If given a choice, I usually pick a graham cracker crust.

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The marshmallows melt down and make the mixture syrupy.

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This recipe doesn’t have a lot of ingredients, but it’s so good.

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Folding the strawberries in makes a pretty pink filling!

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It fills the crust right up to the top.

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This makes a cool pie for the summertime, and a summertime pie for the cool time of the year!

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Such a pretty pie!

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This is another great recipe that’s just so easy and so good. I think you should all try this pretty, pretty pie!

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Soda Cracker Pie

The recipe for today is another one with an unusual name. You wouldn’t think a pie made with soda crackers would be this good (it sounds kind of weird) but it is!! I may even put this one under “Retro Oddities” because of the soda crackers in it. This recipe is actually labeled Soda Crax Pie (I renamed it Soda Cracker Pie), and because my mom is the only person I know who used to write the word “crackers” as “crax”, it may have come from her. It looks like maybe she was the one who wrote the title, but then Grandma finished writing the recipe, so it may have been Grandma’s recipe and my mom was just writing it down. Who knows?!! I don’t care! I’m just glad we have this recipe, unusual as it is, it’s so good!

Soda Cracker Pie

Here is the recipe as I made it:

Soda Cracker Pie

Mix together for crust:

3 egg whites, whipped

14 soda crackers (saltines), crushed

1/2 cup nuts, chopped (I used walnuts)

1 1/2 teaspoons vanilla

1/2 teaspoon baking powder

1 cup sugar

Put mixture in VERY well-greased pie plate.

Bake at 350 degrees for 30 minutes.

Cool.

Add:

1 cup whipping cream, whipped with a little bit of sugar (I used about 1/4 cup)

Top with:

1 small package frozen strawberries, well-drained (fresh berries would be great, too)

Keep refrigerated.

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I put the crackers into a zip top bag and use my trusty rolling-pin to crush them. I think the food processor would turn the crumbs to powder and it wouldn’t be the same.

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The crust is chock full of good stuff with the soda crackers and nuts.

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The crust bakes up golden and crispy.

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Whipped cream is just always good.

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I think I would use fresh berries on this next time. I’m sure when this recipe was first made, fresh berries weren’t as readily available in the winter as they are now, or they might have been more expensive then frozen berries.

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You can see here (in the pie plate) how important it is to grease the pie plate VERY well. I thought I did grease it very well and it still stuck a bit.

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This is a delicious pie that’s a bit unusual. The crust is like a light meringue cookie crust, and how can you go wrong with whipped cream and strawberries on top. It’s another very easy, very good dessert that tastes like a breath of spring.

 

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