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I have spent the last 2 hours reading your newsletter and wonderful recipes. I have already printed a whole bunch I want to try. I love them because they are using ingredients one has on hand. I love that and just wanted you to know how much we appreciate all your hard work in putting together this newsletter. Thank you very much.


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       Volume I - November 30, 2007

SMART Ideas!
Great Grandma's Pie Tricks

by Alice Osborne

Great Grandma Carter was a Vermonter and raised cranberries in the hills behind her farm. This is her original recipe and it is wonderful! You might want to try this out at your Holiday dinner.

Cranberry Pie

1 C cranberries, cut in half
¾ C sugar
1 tsp vanilla
2 Tbsp (scant) flour
2 Tbsp butter
2 Tbsp water

Make your favorite flaky piecrust, line a pie tin. Mix cranberries, sugar, vanilla and flour. Pour into crust. Dot with bits of butter. Add top crust and bake for 15-20 min. at 400º. (A lattice top is especially pretty when garnished with a couple mint sprigs.)

  Download this recipe.

This next recipe was invented when pumpkin wasn’t available. Great Grandma said that if the guests noticed the difference, they were kind enough not to show it. Personally, we serve Carrot Pie in the open, not even trying to camouflage it, and folks love it (or so they say). Another Holiday dinner option.

Carrot Pie

2 C cooked, strained carrots
3 eggs
½ C sugar
1 Tbsp flour
2 tsp cinnamon
1 tsp ginger
Pinch of cloves
1 tsp salt
½ C molasses
2 C milk (cream works even better)

Beat eggs, add dry ingredients sifted together, then molasses, carrots, and finally the liquid. Pour into unbaked pie shells and bake at 450º for 10 minutes, then at 325º for 30 minutes. Makes 2 pies.

  Download this recipe.

Both pies are delicious with either sweetened whipped cream or vanilla ice cream!

(If YOU have a smart idea, won't you share it? Life is so much easier and we accomplish so much more when we pool our resources. And after all, we're all in this together. So email or with YOUR Smart Ideas!)

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