Osgoodpie Recipes

OSGOOD PIE

Steps:

• Pre-heat oven to 400 degrees.
• Beat egg yolks until light and thick.
• Sift spices with sugar.
• Add to the yolks.
• Add pecans, raisins, butter and vinegar.
• Beat egg whites until stiff.
• Fold egg yolk mixture into the egg whites.
• Pour into unbaked pie shell.
• Bake 10 minutes at 400 degrees, then reduce to 350 degrees for about 25 minutes.

WHOOPIE PIES

Steps:

• Preheat oven to 350 degrees F, or preheat a convection oven to 315 degrees F.
• In a large bowl of an electric mixer, beat the sugar, butter, and eggs together until well combined. Add the oil and vanilla and beat again.
• In a separate bowl, combine all of the dry ingredients. Add half of the dry mixture to the egg mixture and beat or stir to blend. Add 1 1/2 cups milk and beat again. Add the remaining dry mixture and beat until incorporated. Add the remaining 1 1/2 cups milk and beat until blended.
• With a large spoon, scoop out 32 circles of batter onto a baking sheet. Bake for 10 to 12 minutes. Let cool.
• Spread filling onto 16 circles and place remaining circles on top, to make 16 Whoopie Pies.
• 1 1/2 cups shortening
• 3 cups confectioners' sugar
• 1 1/3 cups marshmallow topping
• Dash salt
• 1 teaspoon vanilla extract
• 1/3 to 1/2 cup milk
• In the bowl of an electric mixer, combine all ingredients except the milk and beat well. Add just enough milk to achieve a creamy consistency. Spread filling across cooled cookie circles.

OSGOOD PIE

Steps:

• Cream together butter and sugar. Mix in egg yolks, and then the spices. Fold in the fruit and nuts.
• In another bowl, beat egg whites until firm. Fold into fruit and nut mixture. Divide into two pie shells.
• Bake at 350 degrees F (175 degrees C) for 45 minutes.

TEXAS OSGOOD PECAN PIE

Steps:

• Prepare pastry using 9-inch pie pan.
• Heat oven to 325°F
• In large bowl, beat sugar and margarine at medium speed until light and fluffy.
• Add cinnamon, cloves, vinegar, vanilla and egg yolks; blend well. Stir in pecans and raisins or dates.
• In small bowl beat egg whites until stiff peaks form; fold into pecan-raisin mixture. Spoon into pastry lined pan.
• Bake at 325°F for 35 to 45 minutes or until golden brown and center is set. Cool. Serve with whipped cream. Yield: 8 servings.
• Pillsbury The Complete Book of Baking.