Vintage Sweets

 Ingredients:

For the custard: 

• Single pie shell
• 5 large eggs, separated
• 1 ¼ cups water
• 1 cup sugar
• 1/3 cup cornstarch
• ½ tsp salt
• ½ cup + 2 Tablespoons  fresh lemon juice
• 1 tablespoon lemon zest 
• 2 tablespoons butter
• 1 teaspoon vanilla
• 1 Tablespoon limoncello (optional)

For the meringue:

• 1/4 teaspoon cream of tartar
• 5 egg whites (reserved from above)
• ½ cup sugar
• 1 teaspoon vanilla extract

Preparation:

1. Blind bake the pie shell. 
2. Preheat oven to 350 F. 
3. In a bowl, whisk together egg yolks.
4. In a large saucepan, whisk together water, lemon juice, sugar, cornstarch, salt and lemon zest. Set over medium heat and whisk constantly until the mixture begins to thicken. 
5. Reduce heat to low.
6. Temper the eggs by slowing streaming 6 tablespoons of the lemon mixture into egg yolks, whisking the egg yolks continuously. 
7. Then slowly stream the warmed egg yolks into the pan, whisking the mixture in the pan continuously. 
8. Return heat to medium and continue to cook and whisk until the mixture is thick and has large bubbles forming. 
9. Remove pan from heat and whisk in butter.  Set aside. 
10. Prepare meringue: Using an electric mixer,  add egg whites and cream of tartar to a bowl. Mix on low until egg whites and cream of tartar become foamy.  Whip on high speed, gradually adding sugar one tablespoon at a time. Whip until the sugar is dissolved and the egg whites form stiff peaks. Add vanilla and whip until incorporated. 
11. Pour lemon into baked pie shell.
12. Spread meringue evening over the top of the pie.
13. Bake for 20 -25 minutes in a 350F oven.

This one is for Simon- for all your birthdays. 

 Notes: 

This is best when made in an 10 inch cast iron skillet. 

It can be made over a campfire if you have a lid for the skillet that you can top with coals.

Ingredients: 

• I stick of butter (1/2 cup)
• ¾ cups brown sugar
• 1 small can pineapple rings, packed in pineapple juice
• 8 Maraschino cherries
• 12 pecan halves
• 1 1/3 cups flour
• 1 cup sugar
• 1 tsp baking powder
• 1 tsp baking soda
• ½ tsp salt
• 1/3 cup vegetable oil
• 1 egg
• 1/3 cup buttermilk
• 1/3 cup pineapple juice ( from the can of pineapple rings) 

Directions: 

1. Place butter in cast iron skillet.
2. Place skillet in cold oven and then heat oven to 350 F. 
3. When butter is melted, remove skillet from oven and sprinkle brown sugar evenly over the melted butter. Arrange pineapple rings, maraschino cherries and pecan halves over the brown sugar and butter.  
4. Sift flour, sugar, baking powder, baking soda and salt together into a large bowl.
5. Add oil, egg, milk and pineapple juice and mix well.
6. Pour over the fruit in the skillet.
7. Bake 45 minutes at 350 F. 
8. When done,  immediately turn onto a serving platter, let stand 5 minutes then remove skillet. 
9. Best served warm.

Ingredients: 

For the cake

• 1 cup oatmeal
• 1 1/4 cup boiling water
• 1 stick butter
• 2 eggs
• 1 cup brown sugar
• 1 1/2 cup flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt

For the icing: 

• 1 cup pecans, chopped
• 1 cup coconut
• 1 cup brown sugar
• 1 teaspoon vanilla
• 6 tablespoons cream

Directions:

1. Mix oatmeal and boiling water together in a large bowl. Let stand, covered, 10 minutes.
2. Add remaining ingredients and mix well.
3. Bake in a greased 9" x 13" pan at 375 F for 25 minutes.
4.  Make the icing:  Add all ingredients except vanilla in a saucepan and cook until it starts to boil. Remove from heat and add vanilla, mix well.
5. Pour icing over hot cake. 
6. Place cake under broiler on high. WATCH CLOSELY until top is light brown. Remove from oven and serve at room temperature.