Monday, November 23, 2009

Oatmeal Pie and Sweet Potato Soup

Oatmeal Pie and Sweet Potato Soup

Sweet Potato Soup
Creamy Sweet Potato Soup

2 Tbsp. canola oil
1 large sweet onion, sliced
2 tsp. ground cumin
3 sweet potatoes, peeled and cubed
1 1/2 qt. chicken broth
1 3/4 cup plain yogurt
2 Tbsp. chopped parsley or cilantro
1/4 cup toasted pumpkin seeds

1. In a soup pot heat oil. Add onions and cumin and saute
3-4 minutes. Add potatoes and chicken broth and bring to
a boil.
Reduce heat and simmer soup 20-25 minutes.
2. Puree soup with 1-1/2 cups plain yogurt and parsley or
cilantro. Serve each portion of soup with a dollop of
remaining yogurt and sprinkle of pumpkin seeds.

Old-Fashioned Oatmeal Pie Recipe

3 eggs
3/4 cup granulated or Dark Brown sugar
3/4 cup dark or light corn syrup
4 tablespoons butter, melted
1 teaspoon Pure Vanilla Extract
3/4 cup Quaker. Oats (quick or old fashioned, uncooked)
1/3 cup Angel Flake shredded coconut
2 tablespoons flour
1 Refrigerated Pie Crust, prepared according to directions
Pecan Halves for topping, if desired
Ice cream or whipped cream (optional)


Heat oven to 350 F. In large bowl, beat eggs until foamy. Gradually
add sugar; mix well. Add corn syrup, margarine and vanilla; mix well.
Add combined oats, coconut and flour; mix well. Pour into prepared pie
shell. Top with pecan halves if desired.

Bake 40 to 45 minutes or until center is set. (Center should be firm
when touched lightly with finger.) Cool completely on wire rack. Serve
with ice cream or whipped cream, if desired. Store tightly covered in

Oatmeal Pie

This oatmeal pie is made with oatmeal, brown sugar, butter, and eggs.
Prep Time: :

Cook Time: :45


2 eggs, slightly beaten
2/3 cup melted butter
2/3 cup white corn syrup
1 tablespoon brown sugar
2/3 cup oatmeal
1 teaspoon vanilla
1 (9-inch) unbaked pie crust

In a medium bowl, combine eggs, butter, corn syrup, brown sugar,
oatmeal, and vanilla; mix well. Pour into unbaked pie crust. Bake at
350 degrees for 45 minutes, or until firm. Serve topped with vanilla
ice cream or whipped topping.

Honey Oatmeal Pie

1 unbaked 9" pie crust (half of the recipe for Easy Pie Crust)
1/3 cup honey
1/3 cup margarine, melted
2/3 cup sugar
2 eggs
1 cup dry oatmeal
1/4 teaspoon salt
Prepare half the recipe for Easy Pie Crust, and fit it into a 9" pie
plate. Flute or crimp the edges, and set it aside.
In a medium sized bowl combine the honey, margarine, sugar, and eggs.
Beat very well. Add the oatmeal and salt. Mix again. Turn the filling
into the prepared pie crust. Bake at 375° for 45 minutes. It should be
sort of solid when you give it a good shake on the oven rack. Remove
from the oven and allow it to cool some. Serve warm (or rewarmed in
the microwave) with ice cream or Whipped Topping.
This is an old fashioned southern recipe that resembles pecan pie,
although it is much (MUCH!) cheaper to make. Some cooks add coconut to
the recipe along with the oatmeal. Half a cup is enough for this
recipe. This amount of filling makes a somewhat shallow pie, so there
is plenty of room for the coconut and maybe 1/2 cup of raisins too.

Oatmeal Pie Crust
2 cups quick-cooking oats
1/2 cup powdered sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 cup unsalted butter, melted
2 tablespoons vegetable shortening, melted
Preheat oven to 350°F.
Combine oats, powdered sugar, cinnamon and salt in mixing bowl; stir
in butter and shortening.
Grease a 9-inch pie pan; press oatmeal mixture into bottom and up sides.
Bake for 20 minutes; cool at least 10 minutes, then fill with pie filling.
Yield Size: 1 single pie crust.

misc antique cookbook references to 'oatmeal pie'

'Apple and Oatmeal Pie' from 'Home Notes' Vol. IV Oct 20th to Jan 12th 1894-95

'Australian Oatmeal Pie' from 'Home Notes' Vol. VIII, Oct 19th to Jan
11th 1895-96

'Oatmeal Pie' from 'Hall's Journal of Health' Vol. 20 by William
Whitty Hall (1873)

'Oatmeal Pie Crust' from 'Buckmaster's Domestic Economy and Cookery'
by John Charles Buckmaster

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