Grandma Matheson’s Chiffon Pumpkin Pie
3 eggs, separated
1 cup sugar
1 1/4 cups pumpkin
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/2 teaspoon salt
1 cup milk
2 envelopes gelatin
1/2 cup cold water
9″ (22 cm) pie shell, baked
1 cup whipping cream, whipped
Beat egg yolks lightly.
Stir in 1/2 cup sugar, pumpkin, spices, salt, and milk; cook in double boiler until thick.
Dissolve gelatin in water and add to mixture. Cool.
Beat egg whites till stiff, then gradually beat in remaining 1/2 cup sugar.
Fold egg whites into pumpkin mixture and pour into pie shell.
Refrigerate until ready to serve. Top with whipped cream.
Grandma Fischer’s Stollen
4 cups milk
1 cup sugar
4 teaspoons salt
1 cup shortening
2 tablespoons yeast
1 cup water, 95º–105º F (38º–42º C)
2 teaspoons sugar
4 eggs, beaten
14 cups flour
1 cup chopped nuts
1 cup raisins
1 pound (.5 kg) candied citron
butter or margarine
In large pan, add first sugar, salt, and shortening to milk, then scald. Let cool.
Combine yeast, water, and second sugar; set aside.
Mix cooled milk mixture with eggs. Add 7 cups flour and mix thoroughly.
Stir in yeast, then remaining flour.
Knead 5 to 10 minutes until smooth; add nuts, raisins, and citron, and mix just enough to distribute evenly throughout dough.
Place in large greased bowl, turning dough so top is lubricated; cover, and let rise until double in size.
Punch down dough, and divide into 6 loaves. Place in greased loaf pans and again let double in size.
Bake at 325º; F (165º; C) for 45–50 minutes.
Remove immediately and let cool on racks. While still warm, rub butter on tops, then sprinkle with powdered sugar.