Gibson recipes

Posted 11/6/17

Egg Custard Pie

Courtesy of Charlotte Gibson

This item is available in full to subscribers

Gibson recipes

Posted

Egg Custard Pie
Courtesy of Charlotte Gibson

1 9-inch unbaked pie shell

3 eggs, slightly beaten

½ cup sugar

½ teaspoon salt

3 cups milk

1-teaspoon vanilla extract

¼ teaspoon nutmeg

Chill pie shell. Combine eggs, sugar and salt. Add milk, vanilla and nutmeg.

Stir until blended. Pour into chilled pie shell.

Bake in a 325-degree oven for 60 minutes.

Fruit Cake

Courtesy of Charlotte Gibson

1-pound Oleo butter

1-cup sugar

5 eggs

Mix together.

2 cups all purpose flour

1-teaspoon soda

Mix with first mixture.

1 pound candied cherries

1 pound candied pineapples

2 cups pecans

1-cup raisins

2 tablespoons of vanilla

2 tablespoons of lemon extract

Mix with other mixture.

Grease and flour tube pan. Pour or dip into pan.

Bake in 325 degree oven for two hours or until done.

Heat ½ cup white syrup; pour over cake while hot and still in the pan.

You can add ½ cup rum on top while hot.

Cool in pan 1 hour before dumping cake out.

Comments

No comments on this story | Please log in to comment by clicking here
Please log in or register to add your comment

X

Print subscribers have FREE access to clevelandbanner.com by registering HERE

Non-subscribers have limited monthly access to local stories, but have options to subscribe to print, web or electronic editions by clicking HERE

We are sorry but you have reached the maximum number of free local stories for this month. If you have a website account here, please click HERE to log in for continued access.

If you are a print subscriber but do not have an account here, click HERE to create a website account to gain unlimited free access.

Non-subscribers may gain access by subscribing to any of our print or electronic subscriptions HERE