Black Walnut Oatmeal Pie Recipe

Ingredients

3 eggs, lightly beaten
1 cup brown sugar, packed
1/2 cup dark corn syrup
1/2 cup evaporated milk
1/2 cup quick-cooking rolled oats
1/2 cup coarsely chopped black walnuts
1/4 cup (4 tbs.) butter, melted
1 tsp vanilla
1 salt
1 unbaked pastry for single-crust pie


Directions

Here's another Amish recipe for all the masochists who enjoy shelling
Black Walnuts.

In large mixing bowl, combine eggs, sugar, syrup, milk, oats, nuts,
butter, vanilla and 1/8 teaspoon salt, mixing well.

Line 9-inch pie plate with pastry, trim and flute edge. Place plate
on oven rack and pour in filling. Protect edge of pie with foil to
prevent over browning. Bake at 350F for 25 minutes. Remove foil.
Bake for about 25 minutes more or until top is deep golden brown and
slightly puffy. Filling with be slightly soft, but will firm up as it
cools.

Cool completely.

Makes 1 pie.

Hayward Daily Review, 10/12/88.

Posted by Stephen Ceideberg; November 1 1992.


Servings: 1 servings

 

 

Black Walnut Oatmeal Pie Recipe brought to you by Recipe Ideas


Categories: Amish; Dessert; Nut; Pie


The History of Recipes

We can track the history of written recipes far back into the distant past, at least as far back into history as the Egyptians, and quite possibly further than that. Interesting though that is, in the main part, these old recipes were just very basic hieroglyphic instructions for meal preparation.

In fact, the oldest recipe found, according to experts in ancient history are a few clay tablets in Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel `exhilarated, wonderful and blissful`.

Progressing into Roman times around 25BC a roman called Apicius created a few documents describing recipes prepared by wealthy roman citizens. In his works, he describes how the meals were separated into hors d`oeuvres, main course and afters, something we still use today. Aspicius also informs us how the chefs of Roman times used a wide range of herbs, including some that we all recognise like thyme, fennel and asafoetida.

For the next few years, the upper classes competed with each other to offer the best banquets, and as a result the best chefs and their recipes increased in prestige. However, it wasn`t until the nineteenth century the formal cooking and recipe books became really popular. Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated their lives to assembling, verifying, and recording recipes to help cooks of their time.

By the advent of the twentieth century, cookery books are in great demand, due to increased literacy, people having increased free time and a general increase in wealth.

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We hope you enjoy this Black Walnut Oatmeal Pie recipe.

 


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