Momma Gert's Place

Royce Smith
Greetings, readers.

Many of the recipes that I have used in the past are many of the dishes that a person would find on the table at Thanksgiving at Momma Gert's place.

Because some of our other talented authors have written about turkey and dressing and all of the trimmings, I have once again decided to go a different route.

In this issue, I will include cranberry salad (a personal favorite of mine), sweet potato pie, pecan pie, and egg custard pie. Because I really love to bake sweets normally, during the Thanksgiving holiday I prepare many of the desserts.

I hope you enjoy.

Cranberry Salad

  • 1 12 oz. can cranberries in cranberry sauce
  • 1/2 cup chopped pecans or walnuts
  • 1/2 cup coconut
  • 1 small box strawberry gelatin
  • 1/2 cup hot water
  • 1/2 cup crushed pineapple
  • 1/2 cup mandarin oranges

Mix together hot water and gelatin. Allow to chill for approximately fifteen to twenty minutes. Stir in remaining ingredients. Pour into large mold or glass dish. Chill. Serve.

  • Yields: 10 servings
  • Preparation Time: 1 hour

Pecan Pie

  • 9 inch pre-baked pie shell
  • 2 cups pecans, coarsely chopped
  • 3 large eggs
  • 1 cup sugar
  • 1 cup light corn syrup
  • 5 tablespoons butter or margarine
  • 1 teaspoon vanilla

Preheat oven to 350 degrees.

In a large bowl combine butter, eggs, sugar, corn syrup, vanilla and pecans. Pour into pie shell.

Bake for 35 to 45 minutes or until the edges are firm and until the center seems set like gelatin. Let cool on a rack for about an hour before serving.

  • Yields: 8 servings
  • Preparation Time: 1 hour

Sweet Potato Pie

  • 2 lbs pounds sweet potatoes or 1 large can of yams
  • 4 large eggs
  • 1/2 c. sugar
  • 1 cup evaporated milk
  • 4 tablespoons butter or margarine
  • 1 1/2 teaspoon vanilla
  • 1 1/2 teaspoon Southern Comfort Liqueur (optional)
  • 3/4 teaspoon ground cinnamon
  • 3/4 teaspoon ground nutmeg
  • 1/2 teaspoon allspice
  • 1 9 inch pie crust

Preheat oven to 350 degrees.

In a large pot, cut sweet potatoes crosswise into 1-inch thick chunk and steam until tender -- about twenty to twenty-five minutes. (If using yams from can simply pour into a large bowl and continue.) Using an egg beater, beat the sweet potatoes until they are smooth or puree them in a food processor.

In a large bowl, mix together eggs, sugar, butter, spices, vanilla, and liqueur.

Pour batter into pie crust.

Bake for thirty minutes.

Accompany with whipped cream or French vanilla ice-cream.

  • Yields: 8 servings
  • Preparation Time: 1 hour

Scott's Egg Custard Pie

  • 9 inch pie crust
  • 5 large eggs
  • 3 large egg yolks
  • 1/2 cup sugar
  • 1 teaspoon vanilla
  • 1/2 teaspoon mace
  • 1/2 teaspoon ground nutmeg
  • 2 cups evaporated milk

Preheat oven to 350 degrees.

In a large bowl, beat whisk together eggs, egg yolks, sugar, vanilla, mace, and nutmeg.

In a small saucepan, bring to a simmer evaporated milk. Gently whisking all the while, gradually add the warm milk to the egg mixture.

Pour mixture into pie shell.

Bake for thirty to forty five minutes or until the center of the custard seems set or almost like gelatin.

  • Yields: 8 servings
  • Preparation Time: 1 hour