Brian Carr's Recipes

Chocolate Milk

Mix cocoa and sugar well and then gently put mixture on milk allowing the mixture to naturally settle. The sugar helps the cocoa mix without forming bubbles. That is the more common mixture. I personally like to use skim milk and a slightly higher proportion of sugar and cocoa.

Split Pea Soup

Add salt and split peas to water. You can let it sit overnight (or not). Cut the luncheon meat into 1/4 to 1/3 inch cubes (it is optional). Don't drain the carrots. Add carrots and juice (has lots of vitamins and some nice spices). Add other ingredients and cook over low heat (slow boil, covered) for about two hours. When a few of the peas have turned to mush, start checking until all the peas are cooked to taste (I like my peas with just a little firmness left).

Instead of the can of diced carrots, you can substitute two cups of diced carrots with one half cup water and a dash of salt and pepper. You can substitute 3 medium onions for the dried onions, but don't forget to omit one cup of water. I was surprised to discover that just adding a cup of vegetable oil gives a richness as an alternative to the common ham which mostly just provides fat and salt anyway.

Pie Crust

I have been experimenting with reducing the fat in the crust so have been adding brown sugar and cinnamon to keep the crust from being really boring (just flour, water, and salt). Using vegetable oil instead of shortening also makes the crust more healthy to eat (and you don't need as much). However, those two changes make the texture not so good for pressing with a rolling pin. What to do?

Mix flour, sugar, salt, cinnamon in bowl. Add the oil, then water. Form into three balls, lightly oil three 9 inch pie pans, and press the mixture into the pie pans. Cook for a few minutes in oven until dry (optional, about 350 degrees for about ten minutes) and let cool before adding filling. A nine inch pie crust can take about 20 ounces of filling.

Crumb Crust Topping

Mix flour and brown sugar in bowl and then 'cut' in frozen vegetable oil (replaces butter or margarine). Do not over mix (leave crumbly). Sprinkle over pie and bake pie (don't press into clumps). If pie crust is already baked (very short time) and pie filling is already cooked (as in green pear pie filling), then about thirty minutes at 300 degrees is enough to brown the crust topping. The frozen vegetable oil and salt is an alternative to a stick of margarine or butter, but you need to be quick about mixing and freeze the result if you can't bake right away.

Crumb Pie Crust

Insure that the cookies are crushed to fine crumbs. Mix ingredients together until all ingredients are moistened. Lightly grease pie pans. Spread the mixture evenly in the pan and then press into place. The proportions above make enough for five nine inch pie pans. You can bake at 350 degrees until the crust is lightly browned or firm to the touch or you can freeze the crust.

Pumpkin Pie

• 2 1/2 cups sugar (white or brown, your preference)
• 1 tsp salt
• 2 tsp cinnamon
• 1 tsp nutmeg
• (not) 1/2 tsp cloves
• (not) 1/2 tsp ginger
• 6 eggs
• 2 cups (or 1 1/2 standard cans) evaporated milk (not skim) OR
  1 cup milk (whatever you keep) with 3/4 cup powdered milk (gives less fat, more milk sugars and protein, and is probably healthier for you) OR
  1 cup water and 1 1/2 cups powdered milk (use less water if you make your own puree and it is a little runny)
• 1 can (29 oz) pumpkin puree or 2 tubs of frozen homemade pumpkin puree (32 oz).

Mix dry ingredients well and then mix in other ingredients. If you use powdered milk, it is best to let the mixture set for 8 or more hours allowing the powdered milk and divide into three standard nine inch pie crusts. Bake for 10 minutes at 450 degrees and then an additional 40-45 minutes at 350 degrees. Pies are done when toothpick comes out clean.

Pumpkin Puree

• Select a ripe and firm medium pumpkin. Larger pumpkins can be used, but they begin to take on a grainy texture the larger they get.
• Cut the pumpkin into four to eight pieces.
• Remove the seeds and fibrous strings, some people call them pumpkin brains
• Line a large baking pan aluminum foil. This will minimize the cleanup task.
• Place the pumpkin pieces onto the baking pan.
• Bake in the oven at 375 degrees for one to one and a half hours (the longer time for larger and thicker pieces), or until pulp is soft.
• Remove the pulp from the rind with a spoon and discard the rind.
• Blend the pulp until smooth using a blender, food processor or mixer.
• To create a really thick puree, put the pulp into a cheesecloth and squeeze out excess water.

Brown Sugar

Malted Milk Powder

Apple Pie Filling

Mix all ingredients except apples well in a large bowl. Then stir in apples. Apples do not have to be pared, but should be cut into small pieces so will cook better. This is especially true when apples skins are left on. Press mixture into 9 inch pastry crust pie pan to get flat surface with minimal holes. A mound is to be expected as they will cook down. Top with crust as desired. Bake for 10 minutes at 450 degrees and then lower temperature to 350 degrees and continue baking for 40 minutes. Check for doneness with fork. It is done when apples are no longer crisp. If crust browns too quickly, you can cover pie with aluminum foil to allow apples more time to cook.

Raisin Pie (per Grandma Turner)

1 (15 ounce ) box raisins
1 tablespoon vinegar
2/3 cup flour
1 cup sugar
1 teaspoon of real vanilla
1 tablespoon butter

-----------------------------
BERTHA (my mom) says
I use 1/2 cup flour
I use 3/4 cup sugar
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Place raisins in sauce pan and cover with water, add vinegar and heat. Mix flour and sugar and add to raisin and vinegar mixture. Stir constantly until it boils. Remove from heat and add vanilla and butter. Cool slightly and pour into uncooked pie shell. Top with crust.

BAKE
Bake in 450 degree oven for 15 minutes.
Reduce heat to 350 degree and bake for 30 minutes longer.

Makes 1 pie.

Raisin Pie, my variation for three 9 inch pies

Green Pear Pie Filling

Pears should not yet be ripe. They should be somewhat woody and be pretty sour to taste. There is a lot of sugar to balance the sour. Pears can be quartered with skins still on and only the cores (and bad spots) removed. Put all ingredients in a covered pan and simmer until the pears have only a little firmness left. This filling can then be used with your favorite crust. You can also freeze the filling (from harvesting the pears) until you are ready to make a pie. Nine large pears make enough filling for three nine inch pies.

Baked Beans

2 pound navy, pea, or Northern beans
7.5 cups of water
4 cup dark brown sugar (or 2lb bag)
1 can spaghetti sauce (or 26.5 ounces)
1 cup vinegar (4% acidity, use more or less water and vinegar if your
vinegar is stronger or weaker)
1 tablespoon salt
1 cup water
   2 tbsp vegetable oil (i.e. canola, olive, or whatever you have) - optional
OR Spam (or similar canned luncheon meat) - optional
OR ham or hotdogs - optional

• Pick the beans over, removing any rubble such as sticks and pebbles. Rinse as you choose, then place in a slow cooker with 7.5 cups of water. Turn the slow cooker on high for 1.5 hours and then turn it off and let it sit for three hours (wrapping the slow cooker to retain the heat for longer). This is very important as I have read and observed that beans cook much more slowly in the presence of acid (spaghetti sauce) or sugar. Go figure! Beans cooking time varies widely with the region they were grown in and the month when they were harvested, so you can insure that the beans are barely cooked at the end of this, heat longer until lightly cooked.
• Add the spaghetti sauce and sugar.
• Put the slow cooker on high until it boils and then simmer covered, until the beans are tender - 8 hours depending on how long the beans were heated with the soaking water. Stir every few hours or so (more often towards end). Add water as needed.
• When the beans are mostly done, add the salt, vinegar, and oil / meat. The salt slows cooking as well (it seems) and the vinegar will evaporate if simmered too long.

Chocolate Chip Cookies

1 cup shortening
3/4 cup granulated sugar
3/4 cup brown sugar
1 tsp vanilla
1/2 tsp water

2 eggs

2 1/4 cup flour
1 tsp baking soda
1 tsp salt
8 oz. Chocolate Chips

1. Set oven on 350 degrees (312 degrees if using crushed Heath Bars).
2. Mix dough.
3. Drop by spoonful onto cookie sheet and bake for 10-12 minutes.

This page was last updated on November 26, 2021.