Sour Cream Rhubarb Pie

Preparation

Crust:
Oven temp:
Bake time:
Yield:

Pastry for double pie crust
400° and 375°
10 and 45-60 minutes
8-10 servings

Instructions

1. Line a 9" pie plate with a single pastry pie crust.
2. Put rhubarb in the pie crust.
3. Mix sour cream, eggs, and sugar.
4. Pour over rhubarb.
5. Sprinkle cinnamon over mixture.
6. Cover with top crust or use decorative pastry cutouts for top crust.
7. Cut slits in the top crust.
8. Seal and flute the crust edges.
9. Bake at 400° for 10 minutes.
10. Reduce heat to 375° and bake for 45-60 minutes.

Ingredients

1 cup
3
1 1/2 cups
3 cups

Sour cream
Eggs
Sugar
Rhubarb

Harvest Grape Pie

Preparation

Crust:
Oven temp:
Bake time:
Yield:

Pastry for double pie crust
425°
35-45 minutes
8-10 servings

Instructions

1. Line a 9" pie plate with a single pastry pie crust.
2. Remove and save grape skins by pinching grapes at the opposite end of the stem. (The pulp pops out)
3. Put the pulp in a saucepan. (Do not add water)
4. Bring the pulp to a rolling boil.
5. Remove from heat.
6. While the pulp is hot rub through a strainer to remove the seeds.
7. Mix the strained pulp with reserved grape skins.
8. In a bowl combine sugar and flour.
9. Mix sugar and flour mixture lightly with grape mixture.
10. Sprinkle with lemon juice and salt.
11. Pour into the pie crust.
12. Dot with butter.
13. Cover with top crust or use decorative pastry cutouts for top crust.
14. Cut slits in the top crust.
15. Seal and flute the crust edges.
16. Bake at 400° for 35-35 minutes until top crust is nicely browned and juice is thickened.
17. Cool before serving.

Ingredients

5 1/3
1 1/3 cups
1/4 cup
1 1/4 tsp
Dash
1 1/2 tbsp

Concord grapes
Sugar
Flour
Fresh lemon juice
Salt
Butter

Gooseberry Pie

Preparation

Prep time:
Crust:
Oven temp:
Bake time:
Servings:

25 mins
Pastry for double pie crust
375°
1 hr 10 min
8

Instructions

Prepare Pie Pastry

1. Roll out half of the pastry to a 12" circle.
2. Ease into a 9" pie plate.
3. Trim pastry even with the rim of the pie plate.
4. Set aside.

Prepare Pie Filling

1. In a medium saucepan, combine gooseberries and water
2. Cook over medium-low heat until the berries pop.
3. Stir occassionally.
4. Combine the 1 1/2 cups of sugar, flour, and nutmeg.
5. Add the mixture to the gooseberries in the saucepan.
6. Cook and stir until the mixture just begins to bubble.
7. Spread the mixture in the pastry-lined pie plate.
8. Roll out the remaining pastry.
9. Cut slits to allow steam to escape.
10. Place remaining pastry on the filling.
11. Trim the pastry to 1/2" beyond the edge of the pie plate.
12. Fold top pastry under bottom pastry.
13. Crimp edge as desired.
14. Brush top crust with cream or milk.
15. Sprinkle top crust with a little sugar.
16. Cover the edge of the pie with foil.
17. Bake in a 375° oven for 25 minutes.
18. Remove foil.
19. Bake about 20 minutes more or until the top is golden.
20. Cool.

Ingredients

4 cups
1 tbsp
1 1/2 cups
1/4 cup
1/4 tsp
1 tbsp
2 tsp (about)

Fresh or frozen gooseberries
Water
Sugar
Flour
Nutmeg
Cream or milk
Sugar

Pastry for Double Crust Pie

Preparation

Refrigerator

Chill (if needed)

Ingredients

2 cups
1/2 tsp
2/3 cup
6-7 tbsp

Flour
Salt
Lard
Water (cold)

Instructions

1. In a mixing bowl, stir four and salt together.
2. Using a pastry blender, cut in lard until pieces are pea size.
3. Sprinkle 1 tbsp of cold water over part of the mixture.
4. Gently toss with a fork.
5. Push moistened dough to the side of the bowl.
6. Repeat steps 3 - 5 until the dough is moistened.
7. Divide the dough in half.
8. Form each half into a ball.

Trinity's Grape and Pear Pie

Preparation

Crust
Oven temp

Pastry for single pie crust
400°

Ingredients

Filling

4 cups
1 1/2 cups
1 cup
1/4 cup
1 tsp
1/4 tsp
1 1/2 tsp + additional
Dash
1 1/2 tbsp

Concord grapes
Pears
Sugar
Flour
Cinnamon
Nutmeg or mace
Lemon juice
Salt
Butter

Topping

1 cup
1/3 cup
1/3 cup

Flour
Brown sugar
Butter (softened)

Instructions

1. Line a 9" pie plate with a single pastry pie crust.
2. Remove and save grape skins by pinching grapes at the opposite end of the stem. (The pulp pops out)
3. Put the pulp in a saucepan. (Do not add water)
4. Bring the pulp to a rolling boil.
5. Remove from heat.
6. While the pulp is hot rub through a strainer to remove the seeds.
7. Mix the strained pulp with reserved grape skins.
8. Peel and slice pears.
9. Sprinkle with additional lemon juice to preserve freshness and set aside.
10. In a bowl combine sugar, flour, and dry spices.
11. Toss with fruit.
12. Mix with lemon juice and salt.
13. Pour into the pie crust.
14. Dot with butter.
15. Combine the topping ingredients.
16. Sprinkle over the filling.
17. Bake at 400° for 40 minutes.

Pastry for Single Crust Pie

Preparation

Refridgerator
Yield:

Chill (if needed)
1 pastry crus

Ingredients

Flour
Salt
Butter or lard
Milk (cold)

1 1/4 cup
1/2 tsp
1/2 cup
4-5 tbsp

Instructions

1. In a bowl combine flour and salt.
2. Cut in the fat until crumbly.
3. Gradually add milk while tossing with a fork until a ball forms.
4. Roll out pastry to fit a 9" or 10" pie plate.
5. Transfer pastry to pie plate.
6. Trim pastry to 1/2" beyond edge of pie plate and flute the edges.
7. Fill or bake the crust according to recipe instructions.

Aunt Laurie's Pasty Crust

Preparation

Refridgerator

Chill

Ingredients

Lard
Water (boiling)
Flour
Salt

1 cup
1 1/4 cup
5 cups
Dash

Instructions

1. Whisk flour and salt together.
2. In a mixing bowl, pour hot water over lard and stir until melted.
3. Add flour/salt mixture to the lard mixture and mix thoroughly until all flour is incorporated.
4. Cut the into 7-9 pieces, make hockey puck shapes.
5. Wrap dough ball in plastic wrap and chill.

Grimes' Pasty

Preparation

Crust:
(choose wisely)
Oven temp:

Aunt Florence's pasty crust
Aunt Laurie's Pasty Crust
350°

Ingredients

Beef (coarsely ground)
Pork (coarsely ground)
Potatoes (med, peeled, diced, and rinsed about 3/8" cubes)
Rutabaga (small, peeled diced into 1/4" cubes)
Onion (med, peeled and diced fine)
Salt
Pepper (freshly ground)
Butter stick

1 lb
1/2 lb
6
2
2
2 tsp
1 tsp
1

Instructions

1. In a very large bowl, gently mix the 2 meats together.
2. Combine meat with all filling ingredients except butter.
3. Set this large bowl aside.
4. Cut the dough into 7-9 pieces.
5. Roll each piece out on floured surface until thin, and about 10-11" diameter.
6. Place about a cup of filling mixture on the center of 1/2 of the dough circle.
7. Add a pat of butter on top.
8. Fold the other half of the dough circle over the filling.
9. Moisten the edge of the circle of dough- use your fingertips and the cup of water that was set aside.
10. Flute the edges to close.
11. Place on baking sheet.
12. Pierce tops with fork/knife to vent.
13. Bake for 1 hr in a 350° oven.

Marvaleen's Dill Pickles

Preparation

Yield:

8 qts whole or 10 qts sliced

Ingredients

Water
Canning salt
Vinegar (dark)
Cucumbers (small)
Dill
Garlic
Sugar

13 1/2 cups
1 cup
6 1/4 cups
A bunch
Cover bottom of jar
3 cloves per jar
1 tbsp

Instructions

1. Boil water, salt, and vinegar for 15 minutes.
2. Pack cucumbers in jars with dill, garlic, and sugar to each quart jar.
3. Pour boiling hot brine over the cucumbers to within a 1/2" of the top and seal.
4. Place jars in boiling water that comes over the tops of the closed jars.
5. Let stand until cold.

Special Note

These are crisp. They do not ferment. They stay clear.

Aunt Florence's Pasty Crust

Preparation

Yield:

6

Ingredients

Flour
Lard
Salt
Water (cold)
Vinegar
Egg

3 cups
1 cup
1 tsp
1/2 cup
1 tbsp
1

Instructions

1. Mix flour, lard, and salt together with a pastry blender.
2. Beat cold water, vinegar, and egg into the mixture.
3. Refrigerate about 15 minutes before making pasties.

Cold Cucumber Salad

Preparation

Yield:

To taste

Ingredients

Vinegar or Sour cream
Sugar
Salt
Cucumbers (peeled and sliced)

To taste
A bit
A bit
To taste

Instructions

1. Mix vinegar or sour cream, sugar, and salt together.
2. Pour mixture overcumbers.
3. Eat.

Refrigerator Pickles

Preparation

Fridgerator

Yield

5 days
1 gallon

Ingredients

Vinegar
Sugar
Salt
Tumeric
Celery seed
Mustard seed
Onions (sliced)
Cucumbers (unpeeled and sliced)

2 cup
2 cup
1/6 cup
2/3 tsp
2/3 tsp
3/4 tsp
To taste
To taste

Instructions

1. Mix vinegar, sugar, salt, tumeric, celery seed, and mustart seed together.
2. Pour mixture over onions and cumbers.
3. Refrigerate for five days.

Orange Julius

Preparation

Blender

Smoothie

Ingredients

Tang-orange flavor
Sugar
Water
Milk
Vanilla
Ice-crushed

1/4 cup
2 tbsp
1 cup
1/2 tsp
2 cups

Instructions

1. Blend all the ingredients.
2. Serve in glasses.

Grandma Borghild Curtis' Cream Lefse

Preparation

Griddle-lefse:
Grill time:
Yield:

Hot
Brown bubbles form
Huge batch

Ingredients

Whipping cream
1/2 & 1/2 cream
Milk
Flour
Salt

1 cup
1 cup
1 cup
3 1/2-4 cups
1/2 tsp

Instructions

1. Warm the cream, 1/2 & 1/2, and milk to almost boiling.
2. Mix in the flour and salt while the dairy is still hot.
3. Allow dough to cool slightly.
4. Roll an egg size piece of dough on a mediumly floured surface until fingernail thin and about 14" diameter.
5. Fry dough round on a griddle and flip when bubbles form.
6. Fry dough on the other side until wet/doughy spots are gone. The lefse round will have lightly scattered brown fried spots.

Storage

• Carefully stack and store brittle fried rounds in container in cool dark place.

Serving

1. Lightly and quickly run hot water over the brittle lefse round.
2. Place on a towel and cover to moisten the lefse. Keep the rounds separated if preparing multiple rounds.
3. Wait 10 minutes or until the lefse round is pliable.
4. Spread butter and sprinkle sugar on half the lefse round.
5. Fold the lefse over the buttered and sugared half.
6. Repeat step 3-4 until the desired serving size is reached.
7. Eat lefse.

Special Note

Thin dough and a good floured work surface is the key to good cream lefse.

Grandma Marie Ernst's Peppernuts

Preparation

Oven temp:
Bake time:
Yield:

375°
Just before they brown
Huge batch

Ingredients

1 qt
2 lbs
3
1 lb
3 tsp
3 tsp
3 tsp
1 tbsp
3 tsp
5-6 lbs

Dark Karo syrup
Sugar
Eggs
Butter
Cardamom (whole seed and freshly ground)
Cloves
Cinnamon
Baking soda
Salt
Flour

Instructions

1. Melt butter with syrup and sugar (see special note).
2. Add the rest of the ingredients.
3. Mix and knead until the dough is very stiff.
4. Divide the dough into 5 or 6 parts.
5. Knead more flour into the dough until extremely stiff.
6. Take some dough and roll it out into 1/2" diameter ropes.
7. Slice ropes into 1" pieces.
8. Place pieces on baking sheets.
9. Bake until just before they turn brown.

Special Note

The eggs will cook if the syrup and butter is overheated.

Berlinerkranzer

Berlinerkranser

Preparation

Oven temp:
Bake time:
Yield:

375°
10 minutes
a lot of cookies

Ingredients

Flour
Butter
Sugar
Baker's ammonia
Egg yolks
Cardamom
Water

4 cups
1 cup
1 cup
1 tsp
4
1 tsp
1/2 cup

Instructions

1. Mix all the ingredients.
2. Roll into ropes and shape into ribbons.
3. Sprinkle with sugar.
4. Place on cookie sheet.
5. Bake in 375° oven for 10 minutes.

Special Note

Grandma Curtis' note: Or enough water to moisten.

Fattigman

Preparation

Deep fat fryer:
Fry time:
Yield:

Hot oil
Until golden brown
a lot of cookies

Ingredients

Eggs
Sugar
Cream
Baker's ammonia
Flour
Cardamom

6
2 cups
1 cup
1 tsp
4 cups
1 tsp

Instructions

1. Mix all the ingredients.
2. Roll out and shape.
3. Fry in a deep fat fryer until golden brown.

Special Note

Grandma Curtis' note: I use more flour at least 1 cup more because its hard to roll out and handle otherwise.