K_Line Christian Online » Recipes

Raisin Pie — Edgar Guest’s Birthday

Tom Truex — Sat, 20 Aug 2011 08:52:00 +0000

On this year's Edgar Guest Day, observing the 130th birthday of Edgar Guest, K_Line Christian Online is proud to reprint his immortal poem, Raisin Pie!

Edgar Guest¹ (1881 – 1959)

(Some people² consider raisin pie to be the high water mark in the American culinary arts. There is tasty recipe for old fashioned Raisin Pie on this blOg.)

Raisin Pie by Edgar Guest

THERE’S a heap of pent-up goodness in the yellow bantam corn,
And I sort o’ like to linger round a berry patch at morn;
Oh, the Lord has set our table with a stock o’ things to eat
An’ there’s just enough o’ bitter in the blend to cut the sweet,
But I run the whole list over, an’ it seems somehow that I
Find the keenest sort o’ pleasure in a chunk o’ raisin pie.

There are pies that start the water circulatin’ in the mouth;
There are pies that wear the flavor of the warm an’ sunny south;
Some with oriental spices spur the drowsy appetite
An’ just fill a fellow’s being with a thrill o’ real delight;
But for downright solid goodness that comes drippin’ from the sky
There is nothing quite the equal of a chunk o’ raisin pie.

I’m admittin’ tastes are diff’runt, I’m not settin’ up myself
As the judge an’ final critic of the good things on the shelf.
I’m sort o’ payin’ tribute to a simple joy on earth,
Sort o’ feebly testifyin’ to its lasting charm an’ worth,
An’ I’ll hold to this conclusion till it comes my time to die,
That there’s no dessert that’s finer than a chunk o’ raisin pie.

Edgar Guest

Edgar Guest was born on August 20, 1881, in Birmingham, England. His family moved to Detroit, Michigan, in 1891. Edgar began working, in 1895, as a copy boy for the Detroit Free Press. He worked there for almost sixty-five years.

Guest broadcast a weekly program on NBC radio from 1931 to 1942. In 1951, he began “A Guest in Your Home” on NBC TV. Guest published more than twenty volumes of poetry. It is estimated that he wrote over 11,000 poems. Guest has been called “the poet of the people.” His poems usually portrayed a sentimental view of everyday life. He considered himself “a newspaper man who wrote verses.” Edgar Guest died on August 5, 1959.

FOOTNOTES:

SOURCE: Poets.org ↩
e.g. Tom Truex ↩

Country Style Vanilla Ice Cream (requires cooking)

Tom Truex — Tue, 13 Jul 2010 05:49:37 +0000

Smooth custardy recipe. Requires cooking. See the general instructions on making home made ice cream, previously posted on K_Line Christian Online

Recipe: Country Style Vanilla Ice Cream

Summary: Home made vanilla ice cream, printed years ago in the Ft. Lauderdale Sun-Sentinel. Requires cooking. Note, this is a 5 quart recipe. See variation for 6 quart recipe. This ice cream is very creamy, and has a custard texture. It is a little more work, but worth it, in my opinion.

Ingredients

5 eggs (6 eggs for 6 quart recipe)
3 1/4 cup sugar (4 cups for 6 quart recipe)
5 cups whipping cream (6 cups for 6 quart recipe)
Approx. 6 1/2 cups milk (8 cups for 6 quart recipe). NOTE: Only 4 cups is cooked
2 1/2 tablespoons vanilla extract (3 tablespoons for 6 quart recipe). ADDED AFTER COOKING
about 3 bags of ice
Rock Salt

Instructions

Combine eggs (beaten), sugar, cream and 4 cups of milk

Cooking the ice cream ingredients

Cook mixture until 160-165 degrees F. The recipe in the Sun-Sentinel says, “lightly coats spoon and finger leaves a path when drawn across back of spoon.” Frankly, this method of checking the temperature never works for me. However, there are two important reasons to achieve this temperature–which is pretty hot but NOT boiling–so it is probably best to use a thermometer. First of all, cooking the mixture fundamentally changes the taste and texture of the final product. Secondly this temperature is what is needed to kill any salmonella bacteria.¹
Chill completely in fridge or ice bath. If warm, you may churn flakes of butter. I put the can in the ice cream freezer, and add the ice, but DON’T start the motor/cranking, for about an hour until the mixture in the can is cool to the touch.
Add the additional ingredients. Note the milk is added last, and the amount listed is only an estimate. Add until the fill line.
Crank the ice cream per the general instructions.

CulinaryTradition: USA (Traditional)

My rating: 5.0 stars

Apparently the risk of contracting salmonella is small. However, this factor is why I personally recommend skipping the “raw egg” ice cream recipes, unless you use an “egg substitute.” There is an excellent article on point at MissouriFamilies.ORG ↩

Home Made Vanilla Ice Cream Recipe — No Eggs or Cooking

Tom Truex — Wed, 07 Jul 2010 08:32:54 +0000

See the instructions for making home made ice cream posted elsewhere on K_Line Christian Online.

Recipe: Vanilla Ice Cream (No Eggs. No Cooking)

Summary: Easy ice cream recipe. Makes 6 quarts (adjust if your freezer is larger or smaller).

Ingredients

4 Quarts half-n-half
4 Tablespoons vanilla extract
3 cups sugar
1/2 teaspoon salt
About 3 bags of ice and a box of rock salt to cool the freezer

Instructions

Add the ingredients together in the can–excluding, of course, the ice and rock salt. Use freezer per separate instructions.

CulinaryTradition: USA (Traditional)

My rating: 5.0 stars

Old fashioned home made ice cream — How to make it

Tom Truex — Tue, 06 Jul 2010 08:17:54 +0000

Old style crank ice cream freezer

Many years ago, when I was a boy, we would make home made ice cream, in the summer. My folks had a freezer at home. My grandparents had one at their place too. The making of ice cream necessarily involved the children in the family, because of the need to crank the freezer. I’m not sure of the recipe used years ago. My grandmother sometimes used one that involved cooking the mixture before freezing it. Other than that, my job involved taking my turn at cranking the handle until the ice cream had hardened. We periodically added ice. No bags of ice in those days. We’d have big blocks of ice, frozen in a tub in the freezer. And we had to use an ice pick to chip out chunks of ice to chill the freezer. Frankly, I don’t know who has an ice pick these days. I don’t. We use bagged ice now. But I digress. How did you know when the ice cream was hard enough? When you couldn’t turn the handle any more.

The ice cream mixture is placed in this can

Enough History. Here’s my description of how to make home made ice cream today. Here’s what you need, for starters:

An ice cream freezer. I highly recommend the electric variety. Though if all you have is the crank model, I hope you have a strong arm, and/or plenty of help. Usual sizes are 4, 5 or 6 quart. You can buy smaller or larger sizes. Do a Google search to find one online.

Paddle that fits in the can, and mixes the ice cream as it freezes

Bagged ice. Two or three bags for a 6 quart freezer should be sufficient.
Rock Salt.
The ice cream mixture/recipe. This is a separate topic. There are lots of them, including the ones described on K_Line Christian Online.

Ice cream freezer in action

Procedure:

Put the mixture in the can, position the paddle. Place the can in the wooden/plastic tub. Fasten the electric motor/crank mechanism on top of the can.
Put the ice in the tub, surrounding the can. Add a bit of ice at a time, then pour on some rock salt. Repeat, until the ice is up to the top of the tub.
Add ice and salt as needed while you or the motor turns the can.
Crank until the motor strains and shuts off. Or until your arm strains and shuts off. In the case of the hand crank, switch arms a few times until both arms feel line you can’t move them at all. Hint: I use the ice cream freezer in a large laundry room sink. As the ice melts, salty water drains out of the freezer, so think about where you would like the water to drain.
If possible, let the ice cream sit in the can for another hour, in order to harden up a bit.
Remove the ice cream with a spatula or spoon it. Store it in your freezer, or eat it.

Old Fashioned Raisin Pie

Tom Truex — Sun, 18 Apr 2010 08:16:39 +0000

This is one of my favorite pies. It is simple and highlights the main ingredient--raisins!

Recipe: Old Fashioned Raisin Pie

Summary: Easy, delicious recipe. Some people¹ will tell you raisin pie represents the high water mark of the American cuisine. This is another recipe popular in Northern Indiana in the mid 20^th century (and probably a lot earlier).

Ingredients

1 box raisins (15 ounces)
1/2 cup sugar
2 tablespoons flour
1 teaspoon cinnamon
2 cups of water
Top and bottom pie crusts

Instructions

Put raisins in a pot.
Add 1/2 cup sugar, 2 Tablespoons flour and 1 teaspoon cinnamon.
Add 2 cups of water, while stirring.
Put pot on stove, medium heat. Continue stirring periodically.
Bring to a boil. Allow to cool somewhat.
Pour the raisin filling into the bottom pie shell.
Put the top pie crust on top, and seal the edges. Vent the top by piercing it with a knife 6 or 8 times.
Bake at 350 degrees until golden brown. About 50 minutes to an hour.

This is another pie that can be eaten warm, with no ill effects. However, I think it tastes better, as leftovers, after it has seasoned in the refrigerator for a few days

CulinaryTradition: USA (Traditional)

My rating: 5.0 stars

FOOTNOTES:

Tom Truex ↩

Recipe: Old fashioned Cream Pie (Grandma Truex, modified)

Tom Truex — Sat, 10 Apr 2010 17:48:12 +0000

Old fashioned Cream Pie.
Grandma Truex’ Recipe (modified)

Summary: A fast, easy and delicious pie, with no top crust

Ingredients

Grace and Will Truex. This is her recipe, modified.

1 Tablespoon butter
6 Tablespoons flour
1 1/4 cup sugar, half white and half brown (i.e. about 5/8 cup of each)
1 egg*
1 1/3 cup milk*
sprinkle a bit of cinnamon (optional)*

Instructions

Dab butter in an unbaked pie shell.
Mix the flour and sugar in a bowl. Add the egg.
Slowly add the milk as you stir. Add enough to make a paste first, and then gradually add in the rest of the milk. If you add the milk too quickly, it will not all dissolve, and you’ll get a crusty layer on top of the cream when it bakes. Mix well.
Poor in the pie shell. Sprinkle a bit of cinnamon on top (optional).
Bake at 390 degrees for 30 minutes. Reduce heat to 325 degrees and bake until thick. After about another 20 or 30 minutes (50-60 minutes total, from when first placed in oven), a toothpick should come out clean. Refrigerate after it cools. Some people like to eat cream pie warm. I prefer it after it’s been in the refrigerator for a day.

*[note, the original recipe called for 1 1/3 cup milk & cream (half milk and half cream), with no egg. Instead, I use all milk and add an egg. Also, the original recipe did not call for any cinnamon.]

CulinaryTradition: USA (Traditional)

My rating: 5.0 stars

Sweet Potato Pie

Tom Truex — Tue, 16 Mar 2010 22:47:00 +0000

I looked at a lot of recipes and combined some thoughts from several of them here. My goal was to create a simple pie that is tasty, but not too sweet. I hope you enjoy this pie.

Recipe: Tom’s Sweet Potato Pie

Summary: An easy sweet potato pie with common ingredients.

Ingredients

3 Medium sweet potatoes (about one pound or 1 ½ cup)
¼ cup butter (melted)
1 Tablespoon flour
½ cup milk
¾ cup sugar
3 eggs
1 teaspoon vanilla
1 teaspoon ground nutmeg
A pinch of cinnamon

Instructions

1. Vent the sweet potatoes by poking them with a fork. Then bake sweet potatoes whole in skin at 350 degrees for about an hour, or until soft. Remove the skin.
2. Mash sweet potatoes until creamy. Add the butter to the hot sweet potatoes to melt it as you mash them together. Then add the other ingredients in the order listed. Beat until smooth.
3. Pour into pie crust. Sprinkle a bit of cinnamon on top just before putting in the oven.
4. Bake at 350 degrees for 55-60 minutes or until tooth pick comes out clean

CulinaryTradition: USA (Traditional)

My rating: 5.0 stars

“Generations of Taste” at Old Davie School

Tom Truex — Tue, 16 Mar 2010 00:36:33 +0000

This event gets my highest personal recommendation! K_Line Christian Online rates this event (out of 5 stars): ★★★★★

The Davie Historical Society will host the 12th Annual Generations of Taste from 6-8 p.m., on 03/20/2010, at the Old Davie School Historical Museum located at 6650 Griffin Road. This scrumptious tradition is a sampling of recipes from the Society’s four cookbooks and includes tastings of traditional Davie Pioneer dishes.

Cooks are invited to submit their favorite home made dish from any of the following categories: drinks, appetizers, soups, salads, breads, vegetables, main dishes, desserts, country cookin’, and kid’s cookin’.

Attendees get to vote for their favorite dish in each category and prizes will be awarded to the winners.

The cost is $10 for adults and $4 for children. All proceeds benefit the Old Davie School Historical Museum. For more information, please call the museum office at 954-797-1044.

Pie Crust (aka “Pastry”)

Tom Truex — Tue, 09 Mar 2010 07:15:14 +0000

Some people are afraid of making pie crust. I've never used a store-bought pie crust, and don't plan on starting now. It really isn't that hard, once you get the hang of it. The Quick Instructions are more guidance than you really need after you've done this a few times. The Detailed Instructions contain all my tips and secrets for the absolute first time pie baker.

Recipe: Tom’s Pie Crust

Summary: This is the traditional recipe for making pie crust (called “pastry” by some), as taught to me by my grandmother. These basic instructions are in pretty wide use, and used generally by most everyone I know who makes pie crust.

Ingredients

{For one pie crust, for an open face pie such as pumpkin pie. Double the recipe if you need a top and bottom crust, as in the traditional closed apple pie}

1/3 cup shortening or lard.
1 cup all purpose flour (not self rising)
1/4 to 1/2 teaspoon salt (omit if desired)
ice water

Instructions

Quick Instructions: Mix shortening and flour. Add water until mixture just sticks together in a ball. Roll out, and put in a greased and floured pie pan.

Detailed Instructions:

Cut the shortening into the flour and salt (salt is optional). I use my hands, but there is a kitchen tool for this purpose, if you don’t like getting flour on your hands.

Mix thoroughly until all traces of shortening are blended into the flour. Be gentle. Don’t maul the mixture. The goal is to have a slightly sticky feeling powder. If you can’t get all the clumps out, you may need to add a bit more flour. If your mix is too powdery, you may need to add a bit more shortening. I tell whether the mix is right by the feel. If you’re not sure, just use the ratio suggested here–1 shortening to 3 flour. If you are ready to proceed, then go to the next step. Usually I stop here, put the mixture in a covered bowl in the ice box and make my pie filling at this point. As mentioned below, a chilled mix works well.
Spoon in ice water one teaspoon at a time. Use ICE water, but don’t let the ice fall in the mixture. Cold water–which chills the whole mixture–works much better than room temperature. You want to get the pastry just moist enough to stick together. Note, you want “moist” not “wet.” If you want an estimate, you will probably need to add a couple of tablespoons to each half (top or bottom crust). But do NOT add all the water all at once. Do it slowly, and work it together gently with your hands. Again, don’t maul the mix, but you need to mix the water in. As before, I do it by hand. If the mix is gooey, like toothpaste, then you added too much water. You might be able to salvage it by adding a bit of flour, or you might be better off just chucking it in the waste can, and starting over. Shortening and flour are the cheapest ingredients in most pies, so there’s no great loss in starting over.
Form the mixture into a ball. Flour the top and bottom. Put an ample amount of flour on the surface you are going to roll the dough on. Put on the clean hard surface to roll out the dough with your rolling pin. Roll the dough into a circle shape a little larger than the pie pan. Dust the top of the dough with flour periodically in order to keep the dough from sticking to the rolling pin.
Separate the dough from the rolling surface. I use a long knife to gently pull the crust up without tearing it. This is a good place to take a break. Maybe check on the pie filling, or the score of the ballgame. Waiting a few minutes is not required, but may help in keeping the dough from tearing in the next step.
Fold the pie crust in half (for the top crust) or quarters (for the bottom crust). Grease the pie pan with shortening, and dust it with flour. Then put the pie crust in the pan and unfold it. The point of folding the dough is to prevent it from tearing as you move it. Press the dough into the pie pan. Cut any excess from around the edge. I never re-use the trimmings, though I’m not sure it would be disaster, if you did. You can use the trimmed pie crust as patches to fix tears or holes in the crust. Wet one side of the patch and apply it the area to be repaired.
Repeat for the top crust, if needed.

NOTES: I have used a bit of vegetable oil in lieu of all of the shortening when I ran low–without any ill effects. There is a recipe which calls for ALL vegetable oil instead of shortening, though I’ve never personally tried it. Also, I think you are safe in omitting the salt altogether. I can’t taste any difference in the saltless version, and I doubt most people could.

CulinaryTradition: USA (Traditional)

My rating: 5.0 stars