Old Fashioned Sugar Cream Pie
From the recipe file of Marilyn Harbaugh
● 1 cup sugar
● Scant ½ cup sifted flour
● 1 teaspoon salt
● 1 pint cream
● 1 teaspoon vanilla
● Unbaked 9-inch pie shell
● Cinnamon
● 1 tablespoon butter
Sift together sugar, flour and salt; stir in 1 cup cream to make a paste. Stir paste until very
smooth then add the remaining cup of cream. Beat lightly. Stir in vanilla.
Pour into unbaked pie shell; sprinkle with cinnamon and dot with 1 tablespoon butter. Bake in a
hot oven, 400 degrees F, for 15 to 20 minutes. Reduce temperature to 325-350 degrees F. for
an additional 45 minutes to 1 hour. Filling must boil all over in little heat bubbles. If filling begins
to boil over the pie shell, reduce heat slightly and work the filling down using a long-pronged
fork.
Pie is done when shaky but not runny. Variations given for time and temperature are necessary
because of variations in equipment and condition of the cream. Yields 8 to 10 servings.
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Our family has baked Sugar Cream Pies for holiday dinners since before I was born. This
particular recipe was published in The Indianapolis Star in the 1950s. The owners of the Blue
Bird Restaurant in Morristown, Indiana, at that time, Mr. and Mrs. Ted P. Cullin, gave this recipe
to satisfy a reader request. The flavor is very rich and creamy. Some think it is even more
flavorful if served slightly warm, but my husband prefers it chilled. The pie may be frozen after
being baked, for as long as six months. When being used after freezing, merely thaw or warm
through until the butter globules stand liquid on the filling. I have successfully used anything
from coffee cream to heavy whipping cream, depending on what was available. This is a very
simple, nealry foolproof, recipe so don’t be afraid to try it. (In midwestern states, it is possible to
purchase these pies, commercially manufactured and frozen by the Wicks Company, in many
supermarkets.)
Fall Veggie Gratin
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8 cups of chopped veggies
○ Broccoli, delicata squash, brussel sprouts, carrots, parsnips, leeks...
2-3 tablespoons olive oil
3 tablespoons flour
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¾ teaspoon salt
¼ teaspoon pepper
2 ½ cups milk (almond, regular, …)
1 ½ cup fresh bread crumbs
¼ cup grated cheese
1. Place veggies in a casserole dish and toss with olive oil, thyme, rosemary, and roast in
oven at 425 degrees F until tender/crisped.
2. In the meantime, warm 1 tablespoon oil in a saucepan on the stovetop. Add flour, salt,
pepper and stir constantly for 1 minute. Add milk and continue to stir until sauce bubbles
and thickens enough to coat the back of a spoon.
3. When veggies are done, turn off oven and pull veggies out. Turn broiler to high.
4. Blend 1-2 slices of bread in a food processor, then mix with grated cheese.
5. Pour sauce over veggies; sprinkle with crumb/cheese mixture and put under broiler for
1-5 minutes.
Pumpkin Pie
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Combine in a large bowl
○ ½ cup white sugar
○ ½ cup brown sugar
○ 1 tablespoon flour
○ ½ teaspoon salt
○ 1 teaspoon ground ginger
○ 1 teaspoon ground cinamon
○ ½ teaspoon nutmeg
○ ⅛ teaspoon ground cloves
○ ⅛ teaspoon fresh ground black pepper
In a smaller bowl, beat together
○ 3 large eggs
○ 15 oz pumpkin puree
○ 1 ¼ cups evaporated milk
Add the wet ingredients to the dry and mix until smooth
(Optional) Refrigerate the filling overnight for better flavor
Pour filling into pie shell and bake at 400 F for 45-50 minutes
Remove and cool on rack when filling is set 2” from edge
Food Processor Pie Crust
1 crust
● 1 stick salted butter (8 tablespoons), add ¼ teaspoon salt if using unsalted butter
● 1 ⅓ cup (6 ounces, 170g) AP flour
● dash of salt
● 2 ⅔ tablespoons cold water
1.5 crusts (for a covered pie)
● 1.5 sticks salted butter (12 tablespoons), add ½ teaspoon salt if using unsalted butter
● 9 ounces, 255g AP flour
● dash of salt
● 3-4 tablespoons ice cold water
This is a quick and easy pie crust that works for most pies. It doesn’t brown very much, so use
egg wash if you need that look.
1. Cut butter into tablespoon-sized pieces
2. Add flour, butter and salt to food processor
3. Pulse 10-15 times until it looks like small peas
4. Turn on the food processor and add ice water 1 tablespoon at a time
5. When the dough clumps together in a ball, turn it off
6. If making a covered pie, split into ⅓ and ⅔ top and bottom crusts
7. Wrap tightly in cling wrap and rest in the refrigerator for 20 minutes (optional if you’re in
a hurry)
Cranberry-Pumpkin Rolls
Ingredients
● 570g AP flour (20 ounces)
● 1 teaspoon ground cinnamon
● ¼ teaspoon ground ginger
● ¼ teaspoon ground cloves
● 50g brown sugar (1.75 ounces, ¼ cup firm packed)
● 1 ½ teaspoons salt
● 1 tablespoon instant yeast
● 170g pumpkin puree (6 ounces, ¾ cup)
● 2 large eggs
● ¾ cup water
● ¼ cup (2 ounces) unsalted butter, softened
● 1 cup (6 ounces) dried cranberries
● (optional) diced crystallized ginger to taste
Instructions
● Measure flour, spices, sugar, salt and yeast in mixer bowl
● Combine thoroughly with whisk
● Add pumpkin puree, water, butter and eggs to mixer bowl
● Begin mixing with dough hook
● Add flour as needed to keep dough from sticking
● Knead for approx. 10 minutes
● Add cranberries and knead briefly until well integrated
● Cover and let rise until doubled, 1.5-2.5 hours
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Gently deflate dough
Divide into 16 pieces
Roll each piece into a ball and place in greased muffin pan or on a parchment lined
baking sheet
Let rise until puffy, about 1 hour
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Bake at 350 F for 25-30 minutes until lightly browned and internal temp is 88 C / 190 F
Thai Spicy Winter Squash with Coconut
Make ahead and reheat in a 350 degree oven just before serving.
Serves 12
3 T canola oil
2 med. red onions, cut into ¼” cubes
2 t. black or yellow mustard seeds (I use yellow.)
3 T. minced garlic
2 t. ground cumin
2 t. ground coriander
1 t. ground turmeric
2 t. salt
5# winter squash, peeled and cut into 1-1/2” cubes
2 T. brown sugar
½ c. coconut
1. Heat a heavy casserole or Dutch oven over high heat. Add the oil, and heat until
hot. Reduce heat to medium low, add the onions, and sauté until just soft, 3-5
minutes. Increase heat slightly, add 1 teaspoon mustard seeds and fry until they
pop. Stir in other spices and remaining mustard seeds, and sauté over medium
heat until fragrant, about 30 seconds.
2. Add water to pan and stir in salt. Heat until the liquid boils, then add the winter
squash and cook, partially covered, for 20 min. Add the sugar and half the
coconut, cook until squash is tender and the liquid has evaporated, about 20 more
minutes. Transfer to a serving bowl, garnish with remaining coconut, and serve.