Like most ladies of the 1920s, 30s, 40s and 50s, Grandmother Sweeney and my mother grew up making home desserts you’d steal for. (If they turned their backs for a minute, I did exactly that.) Like most ladies of the 1920s, 30s, 40s and 50s, Grandmother Sweeney and my mother grew up making home desserts you’d steal for. (If they turned their backs for a minute, I did exactly that.) With this recipe, I suggest you use real juice the way they did in the old days.
Separate eggs and beat yolks. Stir in flour, butter, sugar and juices. Add milk and beat well. Fold in beaten egg whites. Place in unbaked pie shell and bake at 350 F for 1 hour, until golden brown. Like most ladies of the 1920s, 30s, 40s and 50s, Grandmother Sweeney and my mother grew up making home desserts you’d steal for. (If they turned their backs for a minute, I did exactly that.) Combine dessert mix, sugar and spice. Blend in pumpkin, milk and water. Whip for 3 minutes. Put in pie shell. Chill at least 3 hours.Original Banana Muffins
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1940's Lemon Pie
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Real Pumpkin Pie
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