OLD FASHIONED SHORTCAKE RECIPES

Name: Old-Fashioned Custard Pie
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 8 servings.
Ingredients: Dough for single-crust pie; 4 large eggs; 2-1/2 cups whole milk; 1/2 cup sugar; 1 teaspoon ground nutmeg; 1 teaspoon vanilla extract; 1 teaspoon almond extract; 1/2 teaspoon salt

OLD-FASHIONED CUSTARD PIE RECIPE: HOW TO MAKE IT

Old-Fashioned Custard Pie Recipe: How to Make It image

This recipe came from the best cook in West Virginia—my mother! I just added a little to her ingredients. I'm a widow, and my grown children live in another state. So mostly I make my custard pie for church and club functions. It's the most different pie of all the ones in my collection.

Provided by Taste of Home

Categories Desserts

Total Time 45 minutes

Prep Time 20 minutes

Cook Time 25 minutes

Yield 8 servings.

Number Of Ingredients 8

Ingredients

Dough for single-crust pie
4 large eggs
2-1/2 cups whole milk
1/2 cup sugar
1 teaspoon ground nutmeg
1 teaspoon vanilla extract
1 teaspoon almond extract
1/2 teaspoon salt

Steps:

On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 400°., Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 10-15 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack., In a large bowl, whisk eggs. Whisk in remaining ingredients until blended. Pour into crust. Cover edge with foil. Bake at 400° until a knife inserted in the center comes out clean, 25-30 minutes. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers.

Nutrition Facts : Calories 258 calories, FatContent 12g fat (5g saturated fat), CholesterolContent 122mg cholesterol, SodiumContent 317mg sodium, CarbohydrateContent 30g carbohydrate (17g sugars, FiberContent 0 fiber), ProteinContent 7g protein.

OLD-FASHIONED APPLE COOKIES RECIPE - BETTYCROCKER.COM

Old-Fashioned Apple Cookies Recipe - BettyCrocker.com image

In only 20 minutes you can enjoy these delicious scratch cookies made with tart chopped apples, warm spices and sweet brown sugar. Come fall there are plenty of cookie recipes that will make good use of the bounty of fresh apples, but you won't find one better or faster than these Old-Fashioned Apple Oatmeal Cookies.

Provided by Betty Crocker Kitchens

Total Time 20 minutes

Prep Time 10 minutes

Yield 24

Number Of Ingredients 8

Ingredients

1 cup packed brown sugar
1/2 cup butter or margarine, softened
1 egg
1 1/2 cups Gold Medal™ all-purpose flour
1 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 teaspoon baking soda
1 medium apple, chopped (1 cup)

Steps:

Heat oven to 375°. Grease cookie sheet with shortening. Beat brown sugar, butter and egg in large bowl with electric mixer on medium speed until light and fluffy. Stir in flour, nutmeg, salt and baking soda. Stir in apple.
Drop dough by rounded teaspoonfuls about 2 inches apart onto cookie sheet.
Bake 8 to 10 minutes or until light brown. Remove from cookie sheet to wire rack; cool. Store loosely covered.

Nutrition Facts : Calories 115 , CarbohydrateContent 16 g, CholesterolContent 10 mg, FatContent 1 , FiberContent 0 g, ProteinContent 1 g, SaturatedFatContent 1 g, ServingSize 1 Cookie, SodiumContent 80 mg

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OLD-FASHIONED CUSTARD PIE RECIPE: HOW TO MAKE IT

This recipe came from the best cook in West Virginia—my mother! I just added a little to her ingredients. I'm a widow, and my grown children live in another state. So mostly I make my custard pie for church and club functions. It's the most different pie of all the ones in my collection.
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On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 400°., Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 10-15 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack., In a large bowl, whisk eggs. Whisk in remaining ingredients until blended. Pour into crust. Cover edge with foil. Bake at 400° until a knife inserted in the center comes out clean, 25-30 minutes. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers.

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