Category Archives: Pies & Pastries

Mom Cure’s Mincemeat

Mom Cure's Mincemeat

Servings 8 quarts

Ingredients
  

  • 3 lbs beef or venison cooked
  • 12 lbs Apples
  • 1 lb suet
  • 3 lbs Raisins
  • 2 cups Brown Sugar packed
  • 4 cups White Sugar
  • 2 cups Light Corn Syrup
  • 1/2 cup lemon juice
  • 1 cup Orange Juice
  • 1 cup sliced citron
  • 2 tbs Ground Cinnamon
  • 1 tbs ground cloves
  • 1 tbs Salt
  • 1/2 cup vinegar
  • 3 cups apple juice or water

Instructions
 

  • Core apples, grind with meat and suet.
  • Cook covered over med low heat for 30 minutes.
  • Uncover on low heat until desired thickness.

Mom Helling’s Mincemeat

Mom Helling's Mincemeat

Servings 4 qt

Ingredients
  

  • 2 lbs beef or venison cooked
  • 4 lbs Apples
  • 2 lbs currants & raisins
  • 3/4 lb suet
  • 2 c Brown Sugar
  • 1 1/2 tsp Cinnamon
  • 1/2 tsp ground cloves
  • 1/2 tsp Nutmeg
  • 1/2 tsp Allspice
  • 1 tsp Salt
  • 2 quarts apple cider
  • 1 c molasses
  • 2 tbs Lemon juce

Instructions
 

  • Grind meat, apples and suet.
  • Add remaining ingredients except lemon juice.
  • Simmer 1 ½ hours, or until thick.
  • Remove from heat and add lemon juice.

Notes

May be canned or frozen. Yields 4 – 6 qts

Lemon Meringue Pie

Lemon Meringue Pie

Ingredients
  

First

  • 1 1/2 cup Sugar
  • 1/3 cup Corn Starch
  • 1 tbsp Corn Starch
  • 1 tsp Salt
  • 1 1/2 cup Water

Second

  • 3 ea Egg Yolks Beaten
  • 3 tbsp Butter

Third

  • 1/2 cup Lemon Juice
  • 2 tsp Lemon Zest

Instructions
 

  • Mix sugar, corn starch, salt, and water and put in microwave on high until thick (3 min. or more)
  • Combine Egg Yolks and Butter, and mix a little of the hot mix into the eggs, to keep yolks from curdling. Return to microwave for 1 more minute.
  • Stir in Lemon Juice and Zest and place in baked pie shell
  • (For lime pie, reduce corn starch to 1/3 c.)