There may be simply one thing about outdated style desserts, pies, cookies, and so forth that I like. And they’re by no means higher than at vacation time. Maybe as a result of they create again recollections of vacation gatherings with household and mates lengthy gone from our lives. Listed here are a few of my favourite recipes from the times of my childhood over 60 years in the past. I hope they’ll deliver good recollections to thoughts for you, too.
My husband’s grandfather raised a complete subject filled with squash. They have been made into scrumptious pies for the vacations.
SQUASH PEANUT CRUNCH PIE
Pastry for a 9-inch crust
6 tbsp butter, divided
half of cup + 2 tbsp packed gentle brown sugar, divided
1 half of tsp pumpkin pie spice
2 eggs, flippantly crushed
1/four cup bitter cream
1 cup cooked mashed winter squash
1 three/four cups milk
1/four tsp salt
1 half of tsp vanilla extract
1 cup chopped peanuts
whipped cream for garnish
floor numeg for garnish
Preheat oven to 400 levels. Match pastry right into a 9-inch pie pan. Prick backside and sides of pie crust and bake for 10 minutes; put aside to chill.
In a medium mixer bowl cream four tablespoons of the butter with half of cup of the brown sugar and the pumpkin pie spice. Add the eggs and blend collectively nicely. Mix within the bitter cream. Step by step mix within the squash and the milk. Add the salt and vanilla extract, mixing nicely. Pour filling into the ready pie crust. Bake the pie for 15 minutes then take away from the oven.
Whereas pie bakes, soften the remaining butter in a small saucepan. Stir within the remaining brown sugar and cook dinner, stirring, over low warmth till the brown sugar is dissolved. Take away combination from the warmth; add the peanuts and nonetheless to coat nicely. Spoon the peanuts over the pie filling.
Decrease the oven temperature to 325 levels and return the pie to the oven. Bake about one other 40 minutes or till a butter knife inserted within the middle comes out clear.
Set on a wire rack to chill utterly earlier than reducing to serve. High every slice with whipped cream and sprinkle with nutmeg.
Notice: Could use freshly cooked squash or frozen mashed squash that has been thawed.
NUTMEG SUGAR COOKIES
2 cups granulated sugar
1 cup butter, softened (don’t substitute)
2 massive eggs
2 tsp vanilla extract
three half of cups all-purpose flour
four tsp baking powder
1 tsp salt
1 tsp floor nutmeg
In a big bowl, with mixer set at medium velocity, beat the sugar and butter till creamy. That ought to take about 2 minutes.
Cut back the velocity to low and beat within the eggs and vanilla till blended. Step by step beat within the flour, baking powder, salt, and nutmeg till nicely blended. Scrape down sides of the bowl as wanted throughout mixing.
Divide the dough into three equal components and flatten every right into a disk. Wrap every dish in plastic wrap and refrigerate till the dough is agency sufficient to roll out, most likely about 2 hours.
Preheat oven to 350 levels.
On a flippantly floured floor, with a floured rolling pin, roll 1 of the dough disks to 1/Eight-inch thickness. With floured cookie cutters, reduce shapes as desired. Collect up the trimmings, ball up, wrap and refrigerate. Place the cookies about an inch aside on massive ungreased cookie sheet.
Bake cookies at 350 levels for 10 to 12 minutes or till very flippantly browned (don’t overbake). Switch the cookies to wire racks to chill utterly.
Repeat the method with the remaining dough, together with trimmings, till all of the dough is used up. Enhance as desired. Take pleasure in!