My Prairie Cookbook (31 page)

3 large eggs

1½ cups (300 g) granulated sugar

2 tablespoons buttermilk

1 tablespoon cornmeal

1 teaspoon white vinegar

1 teaspoon vanilla extract

¼ cup (½ stick/55 g) unsalted butter, melted

Refrigerated or frozen piecrust for a single-crust pie, or your favorite homemade piecrust

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Preheat the oven to 350°F (175°C).

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Beat the eggs in a large bowl. Add the sugar, buttermilk, cornmeal, vinegar, and vanilla. Stir in the melted butter. Do not overbeat.

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Follow the package directions for preparing a single-crust pie in a 9-inch (23-cm) pie pan. Pour the filling into the unbaked pie shell. Bake for 1 hour, until the pie is firm and set and the crust is golden. Let it cool to room temperature before serving; or let it cool, then refrigerate and serve cold.

Did somebody say
ginger
? Count me in. No need to use homemade gingersnaps for this piecrust unless you really want to. This recipe is a snap (hee, hee)!

Makes one 9-inch (23-cm) pie

¾ cup (65 g) gingersnap cookie crumbs

2 tablespoons granulated sugar

2½ tablespoons unsalted butter, melted

1½ cups (365 g) canned pumpkin puree (not pumpkin pie filling)

1 (12-ounce/340-g) can evaporated milk

¾ cup (165 g) packed light brown sugar

2 large eggs

1 tablespoon cornstarch

1 teaspoon ground cinnamon

1 teaspoon vanilla extract

¼ teaspoon ground nutmeg

¼ teaspoon salt

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Preheat the oven to 325°F (165°C).

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Combine the cookie crumbs, granulated sugar, and melted butter in a 9-inch (23-cm) pie pan, pressing it into the bottom and sides. Bake for 5 minutes. Let it cool completely.

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Combine the pumpkin, milk, brown sugar, eggs, cornstarch, cinnamon, vanilla, nutmeg, and salt in a large bowl. Whisk until combined. Pour the filling into the crust.

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Bake for 1 hour, or until the pie is firm and has turned slightly golden on top. Let it cool completely before serving.

What would a prairie cookbook be without an apple pie recipe? Warm apple pie is one of the most comforting foods ever invented and a real homesteader dessert. Melt a little Cheddar cheese on top, Papa Harry (my grandpa) style. Or serve it à la mode. Or just devour it as it is. I'm sorry to admit, I'm not even going to attempt a homemade piecrust here. I have consistently and repeatedly tried and failed at piecrust. I don't know why. Perhaps I died in a horrible piecrust accident in a past life. Anyway, I really love the modern convenience of Pillsbury All Ready piecrusts from the grocery store. They're as close to homemade as I'll ever get . . . in this lifetime, anyway.

Makes one 9-inch (23-cm) pie

2 large spicy apples, peeled, cored, and sliced

3 large sweet apples, peeled, cored, and sliced

Juice of ½ lemon

½ cup (110 g) packed dark brown sugar

1 tablespoon all-purpose flour

1 teaspoon ground cinnamon

1 teaspoon vanilla extract

½ teaspoon salt

½ teaspoon ground nutmeg

Refrigerated or frozen piecrust for a double-crust pie, or your favorite homemade piecrust

1½ teaspoons unsalted butter

1 egg white, mixed with 1 tablespoon water

Granulated sugar

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Preheat the oven to 375°F (190°C).

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In a large bowl, mix the apples, lemon juice, brown sugar, flour, cinnamon, vanilla, salt, and nutmeg with your hands.

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Follow the package directions for preparing a double-crust pie in a 9-inch (23-cm) pie pan. Pour the apple mixture into the crust, scraping the bowl. Cut the butter into small pieces and sprinkle it over the filling before adding the top crust. Glaze the top crust with the egg white mixture. Sprinkle with granulated sugar. Bake for 15 minutes, then reduce the heat to 350°F (175°C) and bake for another 45 minutes or so, until the filling is bubbling and the top crust is golden. Let it cool for about 10 minutes before serving.

Giddyup! I first had cowboy cookies at the home of my best friend, Sandy Peckinpah. Here's the thing about Cowboy Cookies: You make 'em for a bunch of really hungry cowboys and they'll eat 'em no matter what. So I played with my own recipe. Use this version as a jumping-off point, then add in your own fixin's. Maybe some M&Ms or crushed walnuts. Whatever ya got in yer pantry there, little Missy . . . or Mister . . . don't want to offend any chuck wagon chefs out there!
Yeeehaawww!

Makes about 4 dozen cookies

2¼ cups (450 g) vegetable shortening

2 cups (400 g) granulated sugar

2½ (550 g) cups packed light brown sugar

¾ cup (190 g) chunky peanut butter

5 large eggs

2 teaspoons vanilla extract

4½ cups (560 g) all-purpose flour

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon salt

3 cups (465 g) rolled oats

2½ cups (75 g) bran flakes

2 cups (335 g) semisweet chocolate chips

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Preheat the oven to 350°F (175°C). Grease two baking sheets.