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Lemon Pie Filling Desserts

Lemon Pie Filling Dessert

Lemon Pie Filling Desserts

A small but delicious collection of quick and easy Lemon Pie Filling Desserts that you can whip up in a flash for any occasion or just for yourself.

The following recipes came from Comstock in the 1950’s; however, you can use any lemon pie filling you prefer to create these delicious, company-worthy desserts.

The recipes include Lemon Floating Island, Lemon Bread Pudding, Lemon Icebox Cake, Lemon Delight and Lemon-Apple Cake Filling. Yummy!

Lemon Floating Island

Ingredients

  • 1 can lemon pie filling
  • 3 egg whites
  • 1/8 teaspoon salt
  • 3 tablespoons sugar
  • 1/2 teaspoon pure vanilla extract or a few drops almond extract

Directions

Place lemon pie filling in a 9-inch baking dish (pie or square – your choice). Whip egg whites and salt until stiff. Add sugar and vanilla very slowly, whipping constantly. Heap egg whites on the lemon pie filling. Place dish in a hot oven (500 degrees) for 2 minutes. Alternatively, you can place it under the broiler until the tips of the meringue are brown. Serve hot or cold.

Lemon Bread Pudding

Ingredients

  • 1 can lemon pie filling
  • 2 cups milk
  • 1 cup dry bread crumbs
  • OR
  • 1-1/2 cups soft bread crumbs

Directions

Soak bread crumbs in milk for 1/2 hour, then stir them into the lemon pie filling. Place pudding in baking dish and bake at 325-degrees for about 20 minutes. Serve pudding hot or cold with cream.

Lemon Icebox Cake

Ingredients

  • 1 can lemon pie filling
  • 5 eggs
  • 3 dozen lady fingers
  • 1/2 cup sugar

Directions

Line bottom of deep cake pan with lady fingers, separated, rounded side toward the pan and close together. Cover lady fingers with lemon pie filling. Beat egg whites until foamy, add pinch of cream of tartar, beat until stiff. Add sugar, spread over top. Bake 15 minutes at 350 degrees. Cool; put in refrigerator over night.

Lemon Delight

Ingredients

  • 1 can lemon pie filling
  • 1 cup whipped cream
  • 1 package frozen raspberries

Directions

Thaw raspberries and place a spoonful in six individual dessert dishes. Cover with lemon pie filling. Chill in refrigerator until ready to serve, and cover with whipped cream.

Lemon-Apple Cake Filling

Ingredients

  • 1 can lemon pie filling
  • 1 can apple pie filling

Directions

Combine lemon and apple pie filling and spread between cake layers.

For more delicious recipes, visit the recipe e-books and see if anything suits your taste-buds!

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Gary Cooper Recipe: Buttermilk Griddle Cakes

Gary Cooper Recipe

Gary Cooper Recipe: Buttermilk Griddle Cakes

A Gary Cooper recipe; or, that is, one of his favorites from his mom.

Mr. Gary Cooper borrowed this recipe from his mother, Mrs. Charles Henry Cooper. These griddle cakes were a feature of the Cooper ranch in Montana.

Buttermilk Griddle Cakes Recipe

Griddle cakes made from buttermilk have an unusually good flavor and are more tender than those made with plain water or milk.

  • 1 cup buttermilk
  • 1/2 cup sweet cream
  • 1 egg, well beaten
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon melted butter
  • 2 tablespoons granulated cornmeal
  • 2 cups flour

Mix ingredients together in order given. Drop by tablespoonfuls onto a greased, hot griddle. Cook on one side and when puffed, full of bubbles and well cooked on edges, turn and cook on other side.

Serve with butter and maple syrup.

Gary Cooper and His Mother

Gary Cooper Recipe from Mom

A Bit About Gary Cooper

Dad was a true Westerner, and I take after him“, Gary Cooper told people. Dad was Charles Henry Cooper, who left his native England at 19, became a lawyer and later a Montana State Supreme Court justice. In 1906, when Gary was 5, his dad bought a 600-acre ranch that had originally been a land grant to the builders of the railroad through that part of Montana. In 1910, Gary’s mother, who had been ill, was advised to take a long sea voyage by her doctor. She went to England and stayed there until the United States entered World War I. Gary and his older brother Arthur stayed with their mother and went to school in England for seven years. Too young to go to war, Gary spent the war years working on his father’s ranch. “Getting up at 5 o’clock in the morning in the dead of winter to feed 450 head of cattle and shoveling manure at 40 below ain’t romantic“, said the man who would take the Western to the top of its genre in High Noon (1952).

I think the most surprising trivia fact about Gary Cooper is the following:

In the early 1930s his doctor told him he had been working too hard. Cooper went to Europe and stayed a lot longer than planned. When he returned, he was told there was now a “new” Gary Cooper–an unknown actor needed a better name for films, so the studio had reversed Gary Cooper’s initials and created a name that sounded similar: Cary Grant.

Source: Gary Cooper Bio on IMDB

Gary Cooper Movies on Mayda Mart

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Making Hires Root Beer Homemade

Hires Root Beer Intro

Making Hires Root Beer Homemade

This is the original recipe for making Hires Root Beer. This recipe dates back to a brochure put out in the year 1891. Very vintage, very good! The typed recipe is slightly adapted, but you can download the original below in a PDF file, if you like.

Recipe Directions for Making Hires Root Beer

  1. Take contents of bottle (Root Beer Extract).
  2. 4 pounds of sugar (granulated is preferable).
  3. 5 gallons of pure fresh water (lukewarm is preferable).
  4. Half pint of good fresh yeast, or half cake of fresh compressed yeast.
  5. When made in cool weather, double the quantity of yeast should be used.

The Way to do It

Dissolve the sugar thoroughly in the water, then add the Root Beer Extract and the yeast. (If cake yeast be used, it should first be dissolved in a little cold water, then it will mix more readily with the beer.) Stir until thoroughly mixed, and bottle in strong bottles or jugs at once, corking and tying the corks securely. Then be sure and set in a warm place for several hours, so that it can become effervescent. (If set in a cool place when first made the yeast becomes chilled and cannot work).

It will be ready to drink after being bottled in ten or twelve hours, but will open more effervescently if allowed to stand for three or four days. After the Beer has become effervescent, it should then be set in a cool place of even temperature. Before opening the bottle place it on ice, or in a cold place, for a short time, when it will be sparkling and delicious.

To make the Hires Root Beer more cheaply, molasses or common sugar may be used to sweeten it.

A very pleasant drink may be made for immediate use by adding two teaspoonfuls of the Extract to a quart of water, sweetening with granulated sugar to suit the taste, then beat half the white of an egg and mix together.

Note. Occasionally parties write us that they have tried to make the Root Beer, and while it is very good, it does not effervesce, or pop, when it is opened.

Now, when a case of this kind happens, we know that there is something wrong in the making of it. Either the yeast was not good, or else the Beer, when made, was placed in the cellar, or in a cool place, where it became shilled and could not ferment.

A woman in making bread is always very careful that the dough does not become chilled, so sets it in a warm place to insure its rising and becoming light. So it is with our Root Beer, warmth is essential to life. If this simple fact is borne in mind no one will ever fail in making our Root Beer to have it delicious and sparkling.

When we say, “fresh compressed yeast,” we mean the small square cake yeast that is sold fresh every day in most of the prominent towns of the United States at two cents a cake. When only the dry cake yeast can be had, a whole cake should be used. In fact, our experience has been that very little of the dry cake yeast sold is good for anything; we therefore prefer to use good fresh baker’s yeast, or fresh compressed yeast.

If these simple hints are carefully borne in mind the Hires Root Beer is very little trouble to make successfully.

When we say “yeast”, we do not mean baking powder.

THE CHARLES E. HIRES CO.,
SOLE MANUFACTURERS, PHILADELPHIA, PA

Cooking and Baking with Root Beer Root Beer Recipes Cookbook

Once you’ve made a batch of homemade Hires Root Beer, discover many tasty ways to use it in your cooking and baking with our Root Beer Recipes eBook!

Click the image below to download a copy of the page that contained the original publication of “Making Hires Root Beer”.

Hires Root Beer