Thanksgiving 3 Cups Sugar 1-1/2 Cups Butter 1/4 Tsp Ground Cloves Our Own Apples — 6 Eggs 1 Cup Brown’S Apple Cider

Total Page:16

File Type:pdf, Size:1020Kb

Thanksgiving 3 Cups Sugar 1-1/2 Cups Butter 1/4 Tsp Ground Cloves Our Own Apples — 6 Eggs 1 Cup Brown’S Apple Cider What’s available from Apple Cider Pound Cake Produce in November: Ingredients: 1/2 tsp baking powder 2 tsp apple pie spice Thanksgiving 3 cups sugar 1-1/2 cups butter 1/4 tsp ground cloves Our Own Apples — 6 eggs 1 cup Brown’s apple cider Fuji, Red & Golden Delicious, 3 cups flour 1 tsp vanilla DINNERS Cameo, Granny Smith, 1/2 tsp salt Brown’s Bakery bread icing Available for 4-Person or 8-Person Deadline to order—Sunday, Nov. 15th Braeburn Directions: See Reverse Side for Bakery Orders → Local— Preheat oven to 325°F. Spray a 10” tube/angel food cake pan with non- stick spray. Pre-carved Turkey Cauliflower, Broccoli, Cabbage, In a large mixing bowl, cream together sugar and butter. Add eggs one Sweet Potatoes, Onions, at a time; beating well after each one. Mashed Potatoes & Gravy Neck Pumpkins, Potatoes, In a separate bowl combine all dry ingredients and set aside. In a small Traditional Stuffing Green Bean Casserole OR Glazed Baby Carrots Red Beets, Lima Beans, bowl combine cider and vanilla. Add dry ingredients alternating with cider mixture to the batter. Mix well. Corn Spaghetti Squash, Pour into prepared pan. Bake for 1 hour 10 minutes or until cake is Sweet Cran-Apple-Orange Salad Butternut Squash done (test with toothpick) Dozen Brown’s Bakery Dinner Rolls Remove from oven and allow to cool 15-20 minutes before inverting onto serving plate. Warm icing in microwave for 15 seconds, then Apple OR Pumpkin Pie Apple Cider— Freshly pressed daily for the spread on top. 4-Person Dinner $75 market! 8-Person Dinner $145 Please note: Produce availability is Give the gift of a Brown’s Gift Card All items homemade to order right here by Brown’s Catering. dependent on Mother Nature. this holiday season! Available in NO SUBSTITUTIONS. any denomination. Purchase Dinner is packaged & cold at pick up. Complete reheating online, in the Market or by phone! instructions included. Dinners can be picked up Wed, Nov. 25th between THANK YOU!!! Noon-6pm at the Loading Docks. All Veterans are treated PRE-PAYMENT REQUIRED. to an apple & chocolate TO ORDER CALL LINDA HILL, 717-501-2457 chip cookie on Veterans Day, Wed., Nov. 11th. November Specials — Chambourcin $15 Good fruit aroma and oak bouquet with a light peppery finish Cab Apple $15 Blend of 90% apple wine and 10% Cabernet Franc Riesling $14 HOLIDAY HOURS Crisp, light & fruity with aroma & hints of apple, peaches & melon THANKSGIVING Thurs, Nov. 26th Closed Seasonal feature—“Christmas in a Bottle” Sassy Spice Wine! CHRISTMAS EVE Thurs, Dec. 24th Market open 9am-3pm Logan’s View Wine Shop CHRISTMAS DAY Fri, Dec. 25th Inside Brown’s Market Applications are now being accepted for the Dave Brown in the hallway near the Memorial Music Scholarship. There will be two $1000 Closed front registers. scholarships awarded to students furthering their education in After Christmas… Tu-Sa 10-6 Su 11-5 the field of music. Pick up an application in the Market or down- Phone 717-741-0300 Sat-Mon, Dec. 26th-28th load it from our website. Deadline to apply is April 15, 2021. logansviewwinery.com Closed 8892 Susquehanna Trail South, Loganville PA (exit 8 or 10 off I-83) ● 717.428.2036 October 2018 Market Hours: M-Sat 8am-8pm; Sun 8am-6pm November 2020 Market Hours: CLOSED MONDAYS Tues-Sun 9am -6pm Vol. 24, Issue 8 Café & Coffee Bar Hours: ClosedM-F 7am until-8pm; further Sat 8am notice-8pm; Sun 8am-6pm Vol. 26, Issue 9 Brown’s Bakery for the Thanksgiving Holiday Deadline to place an order—Sunday, Nov. 22nd Order at the Bakery counter or Call 717-428-2036 x227 Orders will be picked up & paid for in the Café Nov. 24th or 25th. PIES Apple Pie, double crust $11.99 Apple Crumb Pie $11.99 Caramel Apple Nut Pie $12.99 Apple Custard Pie $9.99 French Apple Pie $11.99 Apple Dumplings, 2-pack $5.99 Blueberry Pie, double crust $10.99 Blueberry Crumb Pie $10.99 CAKES/COOKIES/BREAD Cherry Pie, double crust $10.99 Apple Cider Donuts $4.99/half dozen Cherry Crumb Pie $10.99 Pumpkin Roll $11.75 Chocolate Cream Pie $9.95 Salted Caramel Apple Roll $11.99 Coconut Cream Pie $9.95 Apple Cake $14.95 Egg Custard Pie $9.99 Carrot Cake with Nuts & Cream Cheese Frosting $15.99 Kentucky Derby Pie $12.99 Butter & Egg Rolls, Dozen $5.15 Lemon Meringue Pie $9.95 Gingerbread Pilgrim Boy $3.99ea Lemon Sponge Pie $9.99 Gingerbread Pilgrim Girl $3.99ea Mincemeat Pie $11.95 Gingerbread Indian Girl $3.99ea Montgomery Pie $9.99 Turkey Cupcake Cake $36.99 Peanut Butter Pie $9.95 Cake & Cupcake Tray $37.50 Pecan Pie $12.99 Brownie Cake, decorated $24.99 Pumpkin Pie $9.95 Choc Chip Cookie Cake, decorated $24.99 Pumpkin Custard Pie $9.95 Kids Cookie Decorating Kit $1.99 ea Pumpkin Cheesecake $16.99 Iced Fall-themed Sugar Cookies $4.99/dozen Black Raspberry Pie $14.99 Black Raspberry Crumb $14.99 Shoofly Pie $9.99 Sweet Potato Pie $9.99 8892 Susquehanna Trail South, Loganville PA 17342 717-428-2036 .
Recommended publications
  • Easy As Pie C) Meat and Cheese Pie A: C—Savory Pies, Not Sweet Leader Introduction: “Book and Bake” Is Designed for All Ages
    Pie Factoids “Pie” was first used with a) apple pie b) pumpkin pie Book and Bake: Easy as Pie c) meat and cheese pie A: c—savory pies, not sweet pies were most often eaten Leader introduction: “Book and Bake” is designed for all ages. Teens or rd ‘tweens read to and assist with pre-K to 3 graders. Call on your local The word pie was used senior center, Junior League, 4-H, or FCCLA chapter to lend a hand. in everyday language by § Divide into teams. Each team will make two small pies. Bake pies on a) 793 A.D. b) 1362 large baking sheets for easier handling. c) 1854 Once you‛ve settled on who is helping whom, allow about two hours for A: 1362 (At this time Vikings this activity OR make the crust Day 1 and bake the pie Day 2. were exploring N. America and the Ottoman Empire had Activity Outcomes: reached Europe) § Apply literacy skills; reading and following directions § Connect with historical characters, language and events The term “pot pie” first § Place types of pie with their geography appeared in print in America § in 1785. This was during Use baking science to find the best flour for pastry a) The Revolution § Develop eye-hand coordination; measure, stir, “cut in, “roll out” pie pastry § b) The Civil War Build family relationships and community c) Spanish- American War § Evaluate the health benefits of pie and baking it yourself A: A—“Pot pie” was an English staple. The pastry was made very tough! It was Getting started: Ask your group what their favorite pie is.
    [Show full text]
  • Pie Recipes Time for Pie
    Pie Recipes Time For Pie Table of Contents Apple Gingerbread Cobbler ............................................................................................................................2 Apricot Biscuit Cobbler ....................................................................................................................................3 Apricot Cobbler ................................................................................................................................................4 Autumn Vegetable Cobbler .............................................................................................................................5 Banana Custard Cobblers ................................................................................................................................6 Bisquick Cranberry−Apple Cobbler ...............................................................................................................7 Black Forest Cobbler ........................................................................................................................................8 Blackberry Cobbler ..........................................................................................................................................9 Blueberry Cake Cobbler ................................................................................................................................10 Blueberry Cobbler with Cinnamon Dumplings ...........................................................................................11
    [Show full text]
  • Copyrighted Material
    19_576348_bindex.qxd 5/22/07 10:59 AM Page 349 index A Apricot(s) Buckle, 215–216 Almond(s) Crumble, 198 Candied, 315 Gingerbuckle, 215–216 Crumble Topping,196 information about, 90 -Sour Cherry Crumble Pie, 86–87 roast ripening, 93 Apple(s) -Sour Cherry Pie, 91–92 -Caramel Upside-Down Pie (Tarte Asparagus Tatin),110–111 -Cheddar Quiche, 170 Crisp,Autumn, 202 Spring Vegetable Risotto Pie, Dumplings, Baked, 222–223 163–164 Ginger-Honey Pie, 114–115 Autumn and winter pies, 99–140, information about, 103–105 340–341 Mile-High Pie, 106–107 Autumn Apple Crisp, 202 -Molasses Pandowdy,217–218 peeler/corer/slicer,COPYRIGHTED 322 MATERIAL peeling before baking, 105 B Pie with Black Pepper Blackberry Glaze, 112–113 Bacon, -Apple-Roquefort Pie, -Roquefort-Bacon Pie, 161–162 161–162 wedger, 322 Baked Apple Dumplings, -Whiskey Crumble Pie, 108–109 222–223 -Whiskey Pies, Fried, 231–232 Baking sheets, 326 19_576348_bindex.qxd 5/22/07 10:59 AM Page 350 Banana Pie, Baked, 72 -Chocolate Chip Ice Cream, Pie with Créme Fraîche, Fresh, 291–292 71 -Chocolate Eskimo Pie, 297 Boiled Plum Dumplings, 225–226 Cream Pie with Candied Pecans, Bread Crumb Crust, 43 246 Brown betty(s) -Mocha Pudding Pie, 247 information about, 218 Béchamel Sauce, 156–157 Peach, 219 Beef Brown sugar, in fruit pies, 53 Chili Pie, 149–151 Bubby’s All-Butter Pastry Pie Steak Pasties, 183–184 Dough, 23–26 Steak and Guinness Pie, Brandon’s, Bubby’s Original Peanut Butter- 147–148 Chocolate Pie, 252–253 Biscuit-style cobblers Buckle(s) Blueberry-Nectarine, 206–207 Apricot, 215–216 information
    [Show full text]
  • Dysart's Bakery
    PLANNING A PARTY? SHIPPED PIES Ship the taste of Dysart’s to your friends Dysart’s Available for pick up and loved ones anywhere in New Brownie or Congo Bar Tray England!We ship fruit pies, cookies and whoopie pies. (12 pieces) 18.99 FRUIT PIES SHIP FOR 36.00 Cookie Platter 16.99 COOKIE PLATTERS 30.00 For shipping outside of New England: Contact [email protected] Cookie Platters make for a shipping quote. PRICES ARE SUBJECT TO CHANGE gift ora deliciousparty treat HOLIDAY Bakery REMINDERS We shutdown online bakery a few days before Christmas and Thanksgiving. Get your We have two bakery orders in early to ensure you locations to choose get the flavor you want! Molasses Dysarts Restaurant & Truckstop Pumpkin Chocolate Chip 530 Coldbrook Rd, Hermon, ME Peanut Butter 207-947-8732 Chocolate No Bakes Toll House Dysarts on Broadway 1110 Broadway, Bangor, ME 207-942-6725 Pick up your cookie platter at one of our two restaurant locations 16.99 VOTED THE or have them shipped anywhere in www.dysarts.com/bakeries BEST PIE IN New England 30.00 BANGOR! We also make breads, ORDER ONLINE Cookie Platters come with rolls, cookies, whoopie 35 cookies - 5 packages of 7 pies, and much more! www.dysarts.com/bakeries YOU PICK THE FLAVORS! All Dysart’s Made Pies Fruit Pies are 11 inches! Cream Pies Cream pies are filled with our, made from Our homemade, filled-to-the-brim, pies At Dysart’s our talented bakers take pride are made using our famous flaky crust. scratch, cream filling.
    [Show full text]
  • Thanksgiving Customer Order Form 2020.Pub
    Thanksgiving Bakery Order Form Quantity Pies Price Quantity Whoopie Pies Price Apple Crumb Pie -3.5" $3.25 Apple Oatmeal Whoopie Pie $1.75 Apple Crumb Pie - 9" $11.50 Chocolate Chip Whoopie Pie $1.75 Pecan Pie -3.5" $3.00 Chocolate Peanut Butter Whoopie Pie $1.75 Pecan Pie - 9" $11 Chocolate Whoopie Pie $1.75 Caramel Apple Pecan Pie -3.5" $3.25 Pumpkin Chocolate Chip Whoopie Pie $1.75 Caramel Apple Pecan Pie - 9" $12.50 Pumpkin Whoopie Pie - Vanilla Frosting $1.75 Caramel Apple Pecan Pie - 9" Lattice Top $16.50 Pumpkin Whoopie Pie - Cream Cheese Frosting $1.75 Pumpkin Pie 9" $10.75 Red Velvet Whoopie Pie - Butter Cream Frosting $1.75 Sour Cherry Crumb Pie - 3.5" $3.25 Shoofly Whoopie Pie $1.75 Sour Cherry Crumb Pie - 9" $12.50 Sour Cherry Pie - 9" Lattice Top $15.95 Vanilla Pie - 3.5" $3.00 Vanilla Pie - 9" $8.95 Wet Bottom Shoofly Pie - 3.5" $3.00 Quantity Breads Price Wet Bottom Shoofly Pie - 9" $8.95 Gourmet Apple Bread $5.25 9" Pie Crusts - Two $6.95 Cinnamon Apple Raisin Bread $4.95 Homemade White Bread - Unsliced $4.95 Pumpkin Loaf-Large $6.50 Pumpkin Loaf-Small $3.50 Zucchini Loaf-Large $6.50 Zucchini Loaf-Small $3.50 Quantity Cookies & Rolls Price Chocolate Chip Cookies - 2 Pack $1.50 Chocolate Chip Cookies-1 Dozen $4.75 Chocolate Chip Cookies-1/2 Dozen $2.75 Quantity Dumplings, Donuts, & Friers Price Snicker Doodle Cookies - 1 Dozen $4.75 Apple Cider Donut - Single $1.00 Snicker Doodle Cookies - 1/2 Dozen $2.75 Apple Cider Donut - Half Dozen $4.50 Pumpkin Roll - Vanilla Frosting $7.50 Apple Cider Donut - Dozen $7.50 Pumpkin Roll - Cream Cheese Frosting $7.50 Apple Dumpling - Single $3.00 Sweet Cinnamon Roll with Vanilla Frosting-Single $2.25 Apple Dumpling - Triple $7.25 Sweet Cinnamon Rolls with Vanilla Frosting - 9" $7.50 Name: Savor the authenc homemade goodness in our Phone: delicious baked goods, made from scratch in Date for Pick Up: small batches, and baked to perfecon for your Notes: enjoyment! Please allow five days for us to prepare your order.
    [Show full text]
  • PROVEN RECIPES for TRADITIONAL PENNSYLVANIA Dutch FOODS
    PROVEN RECIPES FOR TRADITIONAL PENNSYLVANIA Dutch FOODS PENNSYLVANIA Dutch COOKERY IN 1683 the Plain Sects began to arrive in William Penn’s Colony seeking a land of peace and plenty. They were a mixed people; Moravians from Bohemia and Moravia, Mennonites from Switzerland and Holland, the Amish, the Dunkards, the Schwenkfelds, and the French Huguenots. After the lean years of clearing the land and developing their farms they established the peace and plenty they sought. These German-speaking people were originally called the Pennsylvania Deutsch but time and custom have caused them to be known to us as the Pennsylvania Dutch. The Pennsylvania Dutch are a hard working people and as they say, “Them that works hard, eats hearty.” The blending of recipes from their many home lands and the ingredients available in their new land produced tasty dishes that have been handed down from mother to daughter for generations. Their cooking was truly a folk art requiring much intuitive knowledge, for recipes contained measurements such as “flour to stiffen,” “butter the size of a walnut,” and “large as an apple.” Many of the recipes have been made more exact and standardized providing us with a regional cookery we can all enjoy. Soups are a traditional part of Pennsylvania Dutch cooking and the Dutch housewife can apparently make soup out of anything. If she has only milk and flour she can still make rivel soup. However, most of their soups are sturdier dishes, hearty enough to serve as the major portion of the evening meal. One of the favorite summer soups in the Pennsylvania Dutch country is Chicken Corn Soup.
    [Show full text]
  • The Pennsylvania Dutch in the 21St Century
    Plain, Fancy and Fancy-Plain: The Pennsylvania Dutch in the 21st Century Rian Linda Larkin Faculty Advisor: Alex Harris Center for Documentary Studies December 2017 This project was submitted in partial fulfillment of the requirements for the degree of Master of Arts in the Graduate Liberal Studies Program in the Graduate School of Duke University. Copyright by Rian Linda Larkin 2017 Abstract In 1681, William Penn traveled to Europe’s Rhineland-Palatinate and invited Anabaptist and Protestant groups to live and worship freely in Pennsylvania. Over the next century, 111,000 German- speaking men and women sailed to America, many settling in southeastern Pennsylvania.1 During this period, English-speaking residents began to use the term, “Pennsylvania Dutch” to describe the new settlers who spoke Deitsch or Deutsch (German). Today, the term Pennsylvania Dutch conjures visions of bonnets, beards, suspenders and horse- drawn buggies. However, this imagery only applies to the Old Order Anabaptist sects, which constitute less than half of Pennsylvania’s total PA Dutch population.2 3 Therefore, this project will examine and document four Pennsylvania Dutch communities in order to present a more accurate cultural portrait and contextualize the Pennsylvania Dutch populace in the 21st century, from anachronistic traditionalists to groups that have fully integrated into modern society. The project documents the following religious communities: the Old Order Amish, Horning Mennonites, Moravians and Lutherans of southeastern Pennsylvania. Each section includes a historical overview, an interview with a community member and photographs taken on-location. I conclude that church-imposed restrictions and geographical location shaped each group’s distinctive character and impacted how the groups evolved in the modern world.
    [Show full text]
  • CULINARY Board Members in Charge Sharon Furches and Michael Poynter
    CULINARY Board Members in Charge Sharon Furches and Michael Poynter Stephen Lee, Louisville, KY - Superintendent Amount offered by Ky. State Fair.......................................$3,428.00 Entries close July 2; Location - East Hall Articles Accepted - See Rules 2 and 3 Articles Released - Monday, August 27 9:00 a.m. to 7:00 p.m. PLEASE NOTE: Entry requirements, rules and classes have changed. Please read the information in this section thoroughly and carefully. RULES 1. See General Rules on pages 189-191. Culinary 2. The Culinary Department will be open to receive entries Saturday, August 11, from 10:00 a.m. to 5:00 p.m. and Sunday, August 12, from Noon to 5:00 p.m. All canned goods and Special Display - Decorated Cakes or Molds in both Open & Junior Divisions must be received by 5:00 p.m. Sunday, August 12. 3. Baked goods, other food entries, and candy will also be accepted Monday, August 13, from 9:00 a.m. to 5:00 p.m. Sturdy, disposable containers must be used unless otherwise noted in class description. 4. Exhibitors will not be allowed to remove articles from this department until Monday, August 27 at 9:00 a.m. All items, including canned goods and containers, not called for by 7:00 p.m. Monday, August 27, will be given to a charitable organization. 5. No fresh or dried fruit may be used as a garnish in any class. If fresh flowers are used as a garnish they must be an edible variety. 6. All exhibitors wishing to have exhibits in regular and special classes must enter two such items to be eligible for both.
    [Show full text]
  • My Sugar Pie Company Fact Sheet
    My Sugar Pie Company Fact Sheet Overview: My Sugar Pie is an exclusive pie baking business that sells and markets handmade, high quality pies locally, regionally, as well as nationally with the option to purchase online. The Company is an Indiana based limited liability company, which offers a selection of hand baked traditional fruit, cream and other specialty pies. Kelly Maucere, the founder, began baking pies as a hobby and turned her passion into My Sugar Pie Company in April 2008. Kelly has been perfecting her pie baking craft for over 30 years and has developed a consistent quality product. My Sugar Pie’s goal is to become a national household name for high quality handmade pies by continued growth and expansion, development of its hub and spoke retail delivery model, targeted marketing efforts, and increasing production capacity. Critical to the success and integral to the strategy is My Sugar Pie’s philosophy and commitment to excellence through the quality of its products and ingredients, exceptional taste, customer satisfaction, and made-to-order freshness. The heart of the pies is the original light and flaky crust and fresh high quality ingredients. All pies are baked and delivered in glass plates for exceptional taste, freshness, health and storability. Mission Statement: “To be the premier bake shop of the finest homemade pies in the United States while maintaining uncompromising quality standards associated with My Sugar Pie’s identity.” Recognition: Sugar Cream Pie awarded Top 10 Best Mail Order Pies by Country Living Magazine (2008) Kelly Maucere nominated for the Starkey Entrepreneurial Woman of the Year (2012) Awarded ‘Best Slice of Pie in Indiana Reader’s Choice’ by the Indianapolis Star (2012) Availability: My Sugar Pie provides pies to St Elmo’s and Harry & Izzy’s restaurants in Indianapolis and to Cobblestone Grill in Zionsville, Indiana.
    [Show full text]
  • Pennsylvania Folklife Vol. 24, Folk Festival Supplement Constantine Kermes
    Ursinus College Digital Commons @ Ursinus College Pennsylvania Folklife Magazine Pennsylvania Folklife Society Collection Summer 1975 Pennsylvania Folklife Vol. 24, Folk Festival Supplement Constantine Kermes Lillian G. Kauffman Nancy A. DeLong Dean Wright Paul E. Zecher See next page for additional authors Follow this and additional works at: https://digitalcommons.ursinus.edu/pafolklifemag Part of the American Art and Architecture Commons, American Material Culture Commons, Christian Denominations and Sects Commons, Cultural History Commons, Ethnic Studies Commons, Fiber, Textile, and Weaving Arts Commons, Folklore Commons, Genealogy Commons, German Language and Literature Commons, Historic Preservation and Conservation Commons, History of Religion Commons, Linguistics Commons, and the Social and Cultural Anthropology Commons Click here to let us know how access to this document benefits oy u. Recommended Citation Kermes, Constantine; Kauffman, Lillian G.; DeLong, Nancy A.; Wright, Dean; Zecher, Paul E.; Rohrbach, John; Robacker, Ada; Robacker, Earl F.; Foltz, Carl Ned; Arndt, Helen; Stinsmen, John E.; and Kelly, James J., "Pennsylvania Folklife Vol. 24, Folk Festival Supplement" (1975). Pennsylvania Folklife Magazine. 65. https://digitalcommons.ursinus.edu/pafolklifemag/65 This Book is brought to you for free and open access by the Pennsylvania Folklife Society Collection at Digital Commons @ Ursinus College. It has been accepted for inclusion in Pennsylvania Folklife Magazine by an authorized administrator of Digital Commons @ Ursinus College. For more information, please contact [email protected]. Authors Constantine Kermes, Lillian G. Kauffman, Nancy A. DeLong, Dean Wright, Paul E. Zecher, John Rohrbach, Ada Robacker, Earl F. Robacker, Carl Ned Foltz, Helen Arndt, John E. Stinsmen, and James J. Kelly This book is available at Digital Commons @ Ursinus College: https://digitalcommons.ursinus.edu/pafolklifemag/65 WINDMILLS And Farm Water Supply Folk-Cultural Questionnaire No.
    [Show full text]
  • 1 the DAHLIAS' PIE SUPPER RECIPES from the Darling
    THE DAHLIAS’ PIE SUPPER RECIPES From The Darling Dahlias and the Unlucky Clover by Susan Wittig Albert https://susanalbert.com/the-darling-dahlias-and-the-unlucky-clover/ If there were no other reason to live in the South, Southern cooking would be enough.--Michael Andrew Grissom, Southern by the Grace of God The old-fashioned pie supper is a favorite Southern tradition. In communities where money was fairly easy to come by, each pie would be auctioned off to the highest bidder in an entertaining competition. But in many communities, it was common to sell the pies by the slice, since almost everybody could afford at least one slice. It’s easy to find recipes for apple, cherry, and peach pie. Recipes for heritage pies are a little harder to locate. Here are five of the Dahlias’ favorites. Aunt Hetty Little’s Pecan Pie The first recipe for what we know as pecan pie was published in Harper’s Bazaar, February 6, 1886, with the comment that it could be “a real state pie.” There was no clue to the state, but Alabama would have been glad to claim it. Early pecan pies were made with sorghum molasses, cane syrup, or molasses, purchased out of a barrel at the general store. The pie gained national popularity in the 1920s, when the manufacturer of Karo corn syrup (which had been around since 1902) began printing the recipe on Karo cans. There is an old Southern saying that a pie should be “sweet enough to make the fillings in your teeth ache.” The true Southern version of pecan pie certainly qualifies.
    [Show full text]
  • Pennsylvania Folklife Vol. 26, No. 2 J
    Ursinus College Digital Commons @ Ursinus College Pennsylvania Folklife Magazine Pennsylvania Folklife Society Collection Winter 1977 Pennsylvania Folklife Vol. 26, No. 2 J. Ritchie Garrison Mac E. Barrick Miriam Pitchon Donald E. Taft Maurice A. Mook See next page for additional authors Follow this and additional works at: https://digitalcommons.ursinus.edu/pafolklifemag Part of the American Art and Architecture Commons, American Material Culture Commons, Christian Denominations and Sects Commons, Cultural History Commons, Ethnic Studies Commons, Fiber, Textile, and Weaving Arts Commons, Folklore Commons, Genealogy Commons, German Language and Literature Commons, Historic Preservation and Conservation Commons, History of Religion Commons, Linguistics Commons, and the Social and Cultural Anthropology Commons Click here to let us know how access to this document benefits oy u. Recommended Citation Garrison, J. Ritchie; Barrick, Mac E.; Pitchon, Miriam; Taft, Donald E.; Mook, Maurice A.; Hostetler, John A.; Yoder, Don; and Farrior, Stephanie, "Pennsylvania Folklife Vol. 26, No. 2" (1977). Pennsylvania Folklife Magazine. 72. https://digitalcommons.ursinus.edu/pafolklifemag/72 This Book is brought to you for free and open access by the Pennsylvania Folklife Society Collection at Digital Commons @ Ursinus College. It has been accepted for inclusion in Pennsylvania Folklife Magazine by an authorized administrator of Digital Commons @ Ursinus College. For more information, please contact [email protected]. Authors J. Ritchie Garrison, Mac E. Barrick, Miriam Pitchon, Donald E. Taft, Maurice A. Mook, John A. Hostetler, Don Yoder, and Stephanie Farrior This book is available at Digital Commons @ Ursinus College: https://digitalcommons.ursinus.edu/pafolklifemag/72 WINTER 1976-1977 Contributors to this Issue J. RITCHIE GARRISON, Greenville, Massachusetts, is ,a member of the staff of Historic Deerfield, Inc., and a doctoral student in the American Civilization Department at the University of Pennsylvania.
    [Show full text]