Gibson recipes

Posted 11/6/17

Egg Custard Pie

Courtesy of Charlotte Gibson

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Gibson recipes


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.


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