Sunday, March 26, 2006

Ida Vargason's Sour Cream Raisin Pie

1 unbaked piecrust
2 eggs, beaten
1 cup white sugar
1 teaspoon cinnamon
1 cup sour cream
1/2 teaspoon vinegar
1 teaspoon vanilla
1 teaspoon almond extract
1 cup chopped raisins
Chopped nuts

In a medium mixing bowl, mix cinnamon with sugar; add beaten eggs and mix thoroughly. Add vinegar to sour cream and stir. Add sour cream, vanilla, and almond extract to egg mixture and mix thoroughly again. Stir in chopped raisins. Pour into piecrust. Sprinkle top with chopped nuts. Bake same as pumpkin pie. (Bake at 400° for 15 minutes; reduce heat to 350° and bake for approximately 35 minutes longer or until pie is set, and a thin knife blade inserted into the center of the pie comes out clean.)

Ida Vargason contributed this recipe to the Jolly Neighbors Extension Club of Rose, Nebraska, for a hand-written cookbook that they made during the early 1960's. I have expanded the directions a little because all the recipes were greatly condensed to fit on one side of a 3x5" recipe card. I believe the Vargasons lived northwest of us for a while, possibly on the Tuie Johnson place. They had a son named Gary and a daughter named Barbara, both of whom were a little older than me.

Another great Easy Recipe

Love At Home

There is beauty all around
When there's love at home.
There is joy in every sound
When there's love at home.

Roses bloom beneath our feet,
All the earth is a garden sweet,
Making life a bliss complete,
When there's love at home.

-- John Hugh McNaughton (1829-1891)