Grandmachicsraisinpiefilling1968 Recipes

Steps:

• Preheat oven to 350°F. Whisk 1 1/2 cups canned pure pumpkin and 2 large eggs to blend well in a medium bowl. Add 1 cup whole milk, 1/2 cup pure maple syrup (preferably Grade B), 1 tablespoon all-purpose flour, 1 tseaspoon ground cinnamon, 1/2 teaspoon ground ginger, and 1/4 teaspoon kosher salt; whisk to blend well. Pour filling into a 9" baked pie crust. Bake pie until center is just set, 55-60 minutes. Transfer to a wire rack; let cool. Serve with sweetened whipped cream spiked with bourbon, if desired.

Steps:

• In a large bowl, stir together the flour and salt. In a separate bowl, whisk together the butter, sour cream, eggs, egg yolk and oil. Stir the wet ingredients into the flour until well blended. Cover the bowl with a towel, and let stand for 15 to 20 minutes.
• Place potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook until tender, about 15 minutes. Drain, and mash with shredded cheese and cheese sauce while still hot. Season with onion salt, salt and pepper. Set aside to cool.
• Separate the perogie dough into two balls. Roll out one piece at a time on a lightly floured surface until it is thin enough to work with, but not too thin so that it tears. Cut into circles using a cookie cutter, perogie cutter, or a glass. Brush a little water around the edges of the circles, and spoon some filling into the center. Fold the circles over into half-circles, and press to seal the edges. Place perogies on a cookie sheet, and freeze. Once frozen, transfer to freezer storage bags or containers.
• To cook perogies: Bring a large pot of lightly salted water to a boil. Drop perogies in one at a time. They are done when they float to the top. Do not boil too long, or they will be soggy! Remove with a slotted spoon.

Steps:

• Combine brown sugar, celery seed, chilli powder and salt to make a rub.
• Rub all over racks of ribs, both sides.
• Lay in a roasting pan.
• Place in oven uncovered at 350 degrees and bake for 45 minutes, turning and rotating every so often.
• Drain off some of the fat if desired.
• Combine the two 10 ounce cans of tomato soup with water, vinegar.
• Pour over all the ribs after the 45 minutes is done.
• Cook now covered for 2 1/2 hours basting and turning every so often.
• Can brown more uncovered the last half hour of cooking.
• This can also be done wrapped in foil on the bbq.
• cooking first with the rub in sealed foil, opening and resealing with the liquids, that is how we always made them for the cottage outings.

Steps:

• Combine raisins and water and cook over medium heat for 12 minutes.
• Add sugar, flour, butter and cook two minutes more.
• Pour cooled mixture into a pastry shell.
• Place a top crust over top and make vent slashes.
• Bake 375 degrees F for 30 minutes, until golden and bubbly.
• Note: Rind and juice of 1/2 a fresh lemon or orange may be added.