Volume V, No. 3, Spring 1978


COUNTRY MENUS

by Melinda Stewart

Friends and subscribers of Bittersweet share their many recipes with us for us in turn to share them with others. Most of the recipes in this column have not been published before. They are recipes handed down from older generations. Before we print them, we try them out. We appreciate all the help.

This column is based on desserts Essie Hamilton shared with us using oatmeal.



NEVER FAIL PIE CRUST

3 cups flour
1 tsp. salt
5 Tbs. water
1 egg, beaten
1 tsp. vinegar
1 2/3 cups lard

Sift flour and salt together. Cut in lard thoroughly. Add Other ingredients until all flour is moistened. Next divide the dough in half and roll out on floured surface. The vinegar seems to tender it just a little bit. This recipe makes two pie shells.



MOCK PECAN PIE

2 eggs
1/4 cup melted butter
3/4 cup sugar
3/4 cup dark syrup
3/4 cup oatmeal
1/4 tsp. salt
1 Tbs. vanilla

Beat eggs. Mix in the remaining ingredients, folding in the oatmeal last. Put in an eight or nine inch pie shell. Bake at 375° for thirty minutes. This will make one pie.



UNBAKED COOKIES

3 cups oatmeal
1/2 cup coconut
1/2 cup nutmeats
3 Tbs. cocoa
1/4 pound butter
2 cups sugar
1/2 cup milk
1 Tbs. vanilla

Put butter, sugar and milk in a pan and boil one minute. Take from fire and pour over the other ingredients which have been mixed together. Stir and form into cookies. Let cool.



OATMEAL SUGAR COOKIES

1 cup sugar
1 cup brown sugar
1 cup shortening
2 eggs
1/4 tsp. salt
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. cinnamon
1 tsp. vanilla
3 cups oatmeal
1 1/2 cups flour

Cream sugars with shortening. Add eggs. Sift dry ingredients together and add to creamed mixture. Add vanilla last. Form dough into balls the size of a walnut. Roll in sugar and place on cookie sheet. Bake at 350°. This recipe is good with raisins, nuts and chocolate chips. Add them after the dry ingredients.



OATMEAL PIE FILLING

1 cup soft butter
3/4 cup dark syrup
3/4 cup oatmeal
1/2 cup coconut
2 eggs
1/2 cup sugar

Mix all ingredients together. Put in eight or nine inch pie shells. Bake at 375 o for thirty minutes. This will make one pie. This pie is drier than the Mock pecan Pie.

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Copyright © 1981 BITTERSWEET, INC.


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