Family Recipes Pies

Pies and Cakes

Shoo Fly Pie

Make two 9" pie crusts

Liquid part

1 cup Grandma's molasses
1 cup hot water
I tsp baking soda
1 tsp vinegar
2 tbl hot water
Mix 1 t baking soda, 1 t vinegar, and 2 T hot water together
Mix in molasses and hot water


Crumbs
2 1/4 cups flour
1/2 cup granulated sugar
1/2 cup Crisco

Mix ingredients to form crumbs

Pour alternate layers of liquid and crumbs into pie pans
End with crumb layer.

Bake at 350 degrees F until done (around 30 minutes)

Contributed by Harry Hoppes


Margaretha's Oat Meat Pie

1/4 cup butter
1/2 cup sugar
cinnamon, cloves, salt
1 cup dark corn syrup
3 beaten eggs
1 cup oat meat (old fashioned oats)

Mix together and spread into pie tin.   Place in hollow of coals and heat through - 350 for 55 minutes.

I've seen the hand written recipe for this and it does not have the measurements - the conversion would have been done by either, Hannah Tipton Hoppes or Mary Elizabeth North Hoppes.  I have not tried this, but Aunt Ida has noted that it resembles  a pecan pie with the flavor of an oatmeal cookie.  Let me know if you try this, please.

Contributed by Denise Kern


Sauerkraut Chocolate Cake

Cream together

2/3 cup butter
1 & 1/2 cups sugar

Add
2 well beaten eggs
1 teaspoon vanilla

Sift together in separate bowl
1/2 cup cocoa powder
2 & 1/4 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt

Have 1 cup water and 2/3 cup rinsed and drained sauerkraut ready and gradually add dry ingredients to butter mixture, stir; next  add a little water and kraut and stir till well blended and continue till all ingredients are used. 

Grease and flour two 8" round cake pans and bake for 30 minutes at 350 degrees.  Cool 20 minutes and remove from pans and cool completel before frosting with your favorite icing either as individual cakes or staked as a layer cake.

This cake is  extremely moist. 

Contributed by Denise Kern


Thelma's Pumpkin Cake

3 cups sifted flour
2 teaspoons each baking powder and soda
1 teaspoon salt
3 & 1/2 teaspoons cinnamon
4 large  eggs
2 cups white sugar
1 & 1/2 cups light corn oil
1 - 16 ounce can of pumpkin
1 cup chopped walnuts

Beat eggs until whites and yolks are combined.  Add sugar and beat until thick and lemon color.  Beating constantly pour in corn oil.  Blend in dry ingredients alternately with pumpkin - begining and ending with dry ingredients.   Beat till smooth and add walnuts.  Pour into ungreased angel food cake pan and bake at 350 for 1 hour and 10 minutes.  Cool completely before turning out of pan and drizzle with carmel icing. 

You want to bake a two - three days in advance - the longer it sits, the better it gets.  A Thanksgiving tradition at our home.

Contributed by Denise Kern


Email your pie or cake recipe to me for posting.

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