The Old Country Corner

Forum Post: Re: New Member

ahmom — Sat, 18 May 2013 16:41:00 GMT

I would like to venture out to other cultures too.

Forum Post: Test

cooktocook — Wed, 03 Apr 2013 01:25:00 GMT

Test

Forum Post: RE: Sauregurkes Family Favarite Recipes

sauregurke — Fri, 21 Dec 2012 18:20:00 GMT

Crumb-Topped Apple & Pumpkin Pie Recipe

Crumb-Topped Apple & Pumpkin Pie Recipe photo by Taste of Home

Read reviews (11)

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“This special recipe combines all the warm, delicious flavors of the season and makes a truly unique presentation. It gets rave reviews each year and has become a holiday tradition at our house.” Trisha Fox - Plainfield, Illinois

This recipe is:

Healthy

Crumb-Topped Apple & Pumpkin Pie Recipe

Prep: 35 min. Bake: 50 min. + cooling

Yield: 10 Servings

355085

Ingredients

1 sheet refrigerated pie pastry
2 cups thinly sliced peeled tart apples
1/4 cup Imperial Sugar® / Dixie Crystals® Granulated Sugar
2 teaspoons all-purpose flour
1 teaspoon lemon juice
1/4 teaspoon ground cinnamon
PUMPKIN FILLING:
1-1/2 cups canned pumpkin
1 cup fat-free evaporated milk
1/2 cup egg substitute
1/2 cup Imperial Sugar® / Dixie Crystals® Granulated Sugar
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
TOPPING:
1/2 cup all-purpose flour
3 tablespoons Imperial Sugar® / Dixie Crystals® Granulated Sugar
4-1/2 teaspoons cold butter
3 tablespoons chopped walnuts

Directions

On a lightly floured surface, unroll pastry. Transfer pastry to a 9-in. deep-dish pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. In a large bowl, combine the apples, sugar, flour, lemon juice and cinnamon. Spoon into crust.
In another large bowl, whisk the pumpkin filling ingredients. Pour over apple mixture. Bake at 375° for 30 minutes.
For topping, combine flour and sugar. Cut in butter until crumbly; stir in walnuts. Sprinkle over pie.
Bake 20-25 minutes longer or until a knife inserted into pumpkin layer comes out clean (cover edges with foil during the last 15 minutes to prevent overbrowning if necessary).
Cool on a wire rack. Refrigerate leftovers. Yield: 10 servings.

Nutritional Facts1 piece equals 342 calories, 11 g fat (5 g saturated fat), 12 mg cholesterol, 259 mg sodium, 55 g carbohydrate, 3 g fiber, 7 g protein.

Originally published as Crumb-Topped Apple & Pumpkin Pie in Healthy Cooking December/January 2009, p44

Forum Post: Re: Angle wing cookies

tango7 — Mon, 29 Oct 2012 23:39:00 GMT

http://www.fabulousfoods.com/recipes/chrusciki-polish-angel-wings-cookies

Forum Post: Schweinshaxe recipe

annrms — Wed, 17 Oct 2012 17:52:00 GMT

Hello! DH and I purchased a smoked ham hock from a German specialty store along with a package of bread dumplings. Anyone have a T & T recipe for cooking the hock. I had it in Germany many years ago and loved it. I'm thinking that I should braise it with aromatic veggies. Yes?

Forum Post: Re: Question about Italian Easter Cookies "colored eggs"

Terri Ann — Sun, 15 Apr 2012 17:48:00 GMT

I have not been on this forum for a long time; but what caught my eye was

your question regarding Easter cookies. I am Italian and my grandmother

always made these for me at Easter; how I miss her! I'm not sure this will help

keep the color vibrant, but I know that when she made these she "dyed raw

eggs" and tucked them into the dough and then baked them. She never

boiled the eggs first. I hope this will help. Take Care.

Forum Post: Re: i am having trouble to JOIN a group.

Gre_lo — Thu, 29 Mar 2012 04:53:00 GMT

You must have found a way to join this group or you could not have posted. I know it is difficult, they have hidden everything when they changed the format again.Don't feel bad, I had trouble finding a way to re-join after I had been absent for a few months and forgot again how to do it.

This is a VERY SLOW place and no longer as much fun as it uused to be few years ago.

Forum Post: Re: Skillet fried orka

Gre_lo — Thu, 29 Mar 2012 04:45:00 GMT

Okra dipped in beaten eggs, then rolled in Panko bread crumbs and fried in butter makes it double delicious.

Forum Post: Re: Lost Cake Rec

sauregurke — Wed, 30 Nov 2011 16:13:00 GMT

Tanners Mom,I am sorry,but the Country Corner does not exist anymore. Take your question to "Recipes "on Forums,and you will have the best chance of getting a reply.

Forum Post: Re: Halloween treats for teenagers

TALW — Fri, 07 Oct 2011 12:17:00 GMT

Hi Twinkle,

I am finally figuring out how to follow this forum... She is in seventh grade and I am open to something creative. Not the most talented when it comes to decorating food though. Any thoughts... anyone? : )

TALW

Forum Post: Re: Hello ladies and gentlemen!

twinkle30 — Sat, 17 Sep 2011 16:52:00 GMT

nice to meet you Brad.... sorry i am not here often anymore.... anyway we will try or very best to be of help and enjoy talking to you and men are more the welcoem

cheers twinkle

Forum Post: RE: Old Country ~ Salads and Side Dishes ~

klm525 — Sun, 24 Jul 2011 19:25:00 GMT

Forum Post: Re: Zippy, Tangy, Tasty Vinegar Recipes!!

klm525 — Fri, 10 Jun 2011 10:57:00 GMT

Group: The Old Country Corner

Anonymous — Fri, 13 May 2011 15:43:00 GMT

Meet new people from Europe and beyond…enjoy great recipes, help with lost recipes and ingredients. We enjoy trivia, information and jokes; we talk about our daily life, families and friends, favorite books, trips and the adventures of life.

Forum Post: Re: We are beginning Lent.... Recipes for fasting and abstinence

ScottsGrace — Tue, 29 Mar 2011 09:09:00 GMT

Hello Char! I was happy to read about you and it's always good to see another post from the German Corner coming back to life. Unfortunately this forum hardly gets used any more. There are still a few of us around but we spend most of our time in the "Recipes" forum. We've lost a few members in death and others have moved on so this poor forum doesn't see much action. I often come back to look for specific recipes as do the others, we're just posting more in Recipes than here. Sorry for this but I hope we will see you around the other forums. Have a great day!

Shannon

Forum Post: Re: Introduction

CaroleTerese — Sun, 20 Mar 2011 14:27:00 GMT

Hi Liz, I am getting back into geneology, baking, cooking, & knitting. I use to knit a bunch but stopped because I did not understand some of the patterns I tried out. Now everything has changed. I have joined several knitting sites and the video's just about walk you through any ole problem. We love to travel and have been to Europe three times. Planning on going back 2012. All of my cuz'ns are going to Sienna, Tuscany, and we are renting a villa. Should be so much fun. hugs, Carole Terese

Forum Post: Re: The Pressure's On

HDMac_WA — Thu, 10 Mar 2011 15:02:00 GMT

Bumping to the top... lol... It has some great recipes in here for the pressure cooker!!! I am on a hunt! :)

Forum Post: Re: Affectionate Cooking... Sweets for the Sweet... Valentine's Day

klm525 — Thu, 10 Feb 2011 12:15:00 GMT

Forum Post: Re: Hello

gr_elo — Sat, 29 Jan 2011 21:45:00 GMT

[quote user="bucfan57"]

Renate - still waiting on that streudel recipe!!

[/quote]

Do you mean Streusel or Strudel?

There is no such thing as streudel

Streuselkuchen is the same as Crmb Cake

Forum Post: Re: Red Devils Food Cake or Spry cook book

jetfan27 — Tue, 04 Jan 2011 12:09:00 GMT

I found a great recipe for Red Devil's Food cake from "The Modern Family Cook Book" published in 1942. Sorry about the formatting. I can't change it. Hope this helps. I actually made it for a New Year's Day party. In fact, my avatar is the cake. 2 C cake flour...... 1 tsp. baking soda..... 1/4 tsp. salt..... 2 squares baking chocolate, melted..... 1/2 C butter or shortening...... 1 1/2 C sugar..... 2 eggs.... 1 tsp. vanilla..... 1/2 C thick buttermilk..... 1/2 C boiling water................... Cream butter and sugar until fluffy........ Add eggs and vanilla......... Add cooled chocolate....... Combine buttermilk and water....... Combine flour, salt and soda.......... Add dry and wet alternately into egg, sugar, butter mixtur, ending with the flour....... Turn into two 8 inch round pans and bake at 350 for 27- 30 minutes or until cake springs back.