Sugar Cream Pie
A Hoosier Delight! Try it, you'll never forget it.
Grandma Wortman’s Sugar Cream Pie
1 unbaked pie shell
3 handfuls sugar
2 handfuls flour
Cream to fill the crust
Butter
Blend together flour and sugar then add cream. Mix thoroughly with bowl of table spoon. Dot liberally with butter. Sprinkle nutmeg over the top. Bake for ½ hour at 325 degrees. Remove from oven and stir carefully with bowl of table spoon. Replace in oven and bake at same temperature for another half hour.
How I made it and it turned out perfectly.
1 Pillsbury Already Pie Crust in a deep 9" pan
¾ cups sugar
½ cup flour
2 cups heavy cream
1 ½ Tbsp. Butter
Blend the flour and sugar, add the cream and mix, then pour into the pie shell. Slice the butter very thin and spread around the top. Actually, 1 T. is more than sufficient. Then continue as above.
Grandma Wortman’s Sugar Cookies
1 cup sugar
½ cup butter or shortening
2 eggs well beaten
½ cup sweet milk
2 rounded teaspoons baking powder
1 teaspoon vanilla
2 ½ - 3 cups flour
Dash of salt
Red hots (optional)
Granulated sugar (optional)
Cream shortening (or butter) and sugar, add eggs, beat lightly. Add flour, baking powder and milk. Knead on floured board. Roll out and cut. Sprinkle with sugar, put red hot in center. Bake 10-20* minutes at 350 degrees. Makes about 30 cookies 3 inches in diameter.
* The cookies should not brown, merely puff up. The red hot will just barely begin to melt.