Claremore’s Hammett House Spreads Joy Through Amazing Pies

 

There is a special restaurant in Claremore, Oklahoma that is famous for its pies. For what it’s worth, everything on the menu is excellent, but the pies are over the moon!

Hammett House’ slogan, “As close to home cooking as it gets!” is an example of truth in advertising.

For any poor souls who may not live in Northeastern Oklahoma, keep reading! Hammett House is generous enough to include the recipes for three of their pies on the website, www.hammetthouse.com.

The restaurant has been a treasure in Claremore since 1969. And with food this amazing, their fame will doubtless continue to spread.

 

Sour Cream Raisin Pie

1 cup Sour Cream

1 cup White Sugar

2 Eggs

1 cup Raisins

½ tsp Cinnamon

¼ tsp Cloves

¼ tsp Salt

1 tbsp Butter

Cook until thick in a double boiler, then chill thoroughly (may be set in freezer to chill).

Pie Base:

1 (3 oz.) package cream cheese

½ cup powdered sugar

Mix well. Use 2/3’s of pie base to line bottom of 8″ pie crust, then pour filling on top and spread evenly. Take the remaining 1/3 of the pie base and mix with 4-5 cups of whipped topping. Top pie with whipped topping and base mixture, refrigerate.

 

German Chocolate Pie

4 cups Milk

¾ stick Butter

1 ½ cups Sugar

1 tsp Vanilla

1 Pinch of Salt

½ cup  Chocolate Chips

¾ cup Cornstarch

1 cup  Coconut

5 Egg Yolks

1 cup Pecans

Heat milk to scald. Mix sugar, salt, and cornstarch in a bowl, add dry ingredients to milk and stir constantly. Add one cup of mixture to egg yolks and stir. Add back to remaining milk and bring back to a boil for 1 minute, stirring constantly. Cook until thick. Add melted butter, vanilla, coconut, chocolate chips and pecans. Stir until one color. Cool shortly and put into 9″ baked pie shell.

Topping: Mix 4 cups stiff shipping cream with chocolate syrup to color.

Add 1/3 cup coconut and 1/3 cup pecans. Pile high on pie. Decorate with chocolate syrup.

 

Lemon Pecan Pie

6 Whole Eggs

1/3 stick  Oleo, melted (do not used “whipped” oleo)

2 ¼ cups White Sugar

¾ cup Pecan halves or pieces

1 tsp  Lemon Extract (juice of ½ lemon)

Mix ingredients in order given, but do not use a mixer or beat until frothy. Pour into 8″ unbaked pie shell. Put in preheated oven (350°) and bake about 10 minutes. Then cut oven temperature to 300° (slow oven) and bake until crust is browned and pie is set. Too rapid cooking will cause pecans to scorch and crust to brown before center of pie has finished cooking.

For variety, try Orange Pecan Pie — substitute juice of 1/2 fresh orange for the lemon juice, and 1 teaspoon of orange extract in lieu of lemon extract.

FamilyHolidayFavorites10-15For more great holiday dishes, check out Family Holiday Favorites: 50 Delicious Dishes,  available online for only $2.99 at Amazon.

This collection of 50 tried-and-true recipes brings together the holiday favorites from several different families and groups. These are the dishes all the relatives rave about. These dishes are the most in demand!

Recipes were also selected based on ingredients and expense. All of these recipes use ingredients that can be found in most any grocery store and none use outrageously expensive ingredients.

This e-book includes color illustrations, holiday artwork, and a linked Table of Contents for easy navigation.

The book is divided into 2 sections:

– Sweet Treats, filled with desserts of all sorts, and

– Savory Dishes, other tasty fare.

The sweets include wonderful old-time baked goods like Buttermilk Pie, an amazing Apple Crisp, and spicy Molasses Sugar Cookies. A few newer recipes that are sure to become classics, such as Peppermint Bark, Pumpkin Gingerbread, and Nutella Chocolate Chip Cookies are here as well.

For those who would rather not bake, try the No Bake Mints or Jan’s Pistachio Dessert.

The second section of recipes is full of great side dishes and a few main courses. Comfort foods like Best Ever Macaroni and Cheese or Smashed Sweet Potatoes are a sure hit at your next pot luck. Or surprise the crew with a new salad like Apple Cranberry Slaw or Kim’s Asian Salad.

These recipes will help spice up the holidays with new treats and tastes – from Thanksgiving all the way around to Easter.

Don’t forget New Year’s Day. Superstition says you should eat black eyed peas for good luck in the coming year. Unfortunately, many people dislike black-eyed peas, or at least think they do. Serve the Okie Hoppin’ John this New Year’s and you won’t be sorry.

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Favorite November Tree: Kingnut Hickory

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Here at the Lakehouse, we have one particularly amazing tree. It is a Kingnut Hickory tree. These are called by several names including Shagbark Hickory or Shellbark Hickory. Our tree doesn’t have very shaggy bark so we figure it’s a Shellbark. Kingnuts are wonderful because they make the biggest Hickory nuts of any breed Hickory tree. The nuts are 2 inches or longer.

If you’ve never had a Hickory nut, that’s a shame. They are sweet and delicious nuts. They don’t tend to be available commercially, probably because they are so hard. You can’t crack them with a regular nut cracker. You have to use a hammer, and you have to hit them hard. Hickory trees belong to the Walnut family and the insides of the nuts strongly resemble walnuts.

The trees aren’t planted in landscaped much, probably because they are rather slow growing and they don’t produce nuts until they are at least 40 years old. How lucky for us to have a mature Hickory tree! We have another one that is younger. It’s a pretty big tree, but it doesn’t produce nuts yet.

The big Hickory makes nuts every year, but the crop is much bigger every other year, which seems to be normal for these trees.

The nuts are eaten by a variety of wildlife, including ducks, squirrels, chipmunks, deer, foxes and raccoons.

We have been especially enjoying the Hickory this fall because its leaves turned a beautiful blazing yellow. It just glows in the sun.

Some Hickory trivia: the wood is hard, heavy, strong and flexible. That’s why it is a favorite wood for tool handles. It also has beautiful grain that makes it a favorite for furniture and cabinets. Hickory is also favored when smoking meats. Such a versatile tree.

Shellbark hickory trees grow in the Ohio and upper Mississippi River valleys plus areas of New England and west to southeastern Iowa, then south to northeastern Oklahoma, Tennessee, and Kentucky. There are some in parts of Arkansas, east Texas, Mississippi, Alabama and northern Georgia.

Vintage Recipes: Peanut Butter Sandwich Fillings

I have a fun little cookbook called “It’s Easy to be a Gourmet with Peanuts and Other Fine Oklahoma Peanut Products.” I can’t tell how old it is, but it looks to date from the 1950s or possibly 1960s. It was compiled and distributed by the Oklahoma Peanut Commission.

This booklet contains many outlandish dishes developed to include peanuts or peanut butter. Some of these recipes I wouldn’t make on a dare, but some sound interesting. The book includes a fun list of peanut butter sandwich fillings that I thought I’d share.

This seems like a great way to keep kids interested in peanut butter sandwiches, or to reimagine a childhood favorite with some new flavors for adult sandwiches. Some of these mixes sound more appetizing than others, but there are definitely some combinations I would never have thought of.

Date: ½ cup peanut butter, ½ cup chopped pitted dates, 1 teaspoon lemon juice, ½ cup thick salad dressing. Mix lightly.

Pineapple: ½ cup peanut butter, ½ cup drained crushed pineapple. Mix lightly.

Prune: ½ cup peanut butter, ½ cup chopped cooked prunes, 2 teaspoons lemon juice, 2 teaspoons prune juice. Blend well.

Apricot: ½ cup peanut butter, 1/3 cup chopped cooked apricots (sweetened), 2 tablespoons thick salad dressing. Mix lightly.

Cranberry Sauce: ½ cup peanut butter, ½ cup cranberry sauce. Mix lightly.

Raisin: ½ cup peanut butter, ½ cup chopped raisins, 2 teaspoons lemon juice, 1/3 cup milk or cream. Mix lightly.

Pickle Relish: ½ cup peanut butter, 1/3 cup pickle relish, 2 tablespoons thick salad dressing. Blend well.

Carrot and Raisin: ¼ cup peanut butter, ½ cup shredded carrots, 2 tablespoons chopped raisins, 2 tablespoons thick salad dressing. Mix lightly.

Vegetable: ½ cup peanut butter, ½ cup chopped celery stalks with leaves, 1/3 up grated carrots, 2 tablespoons French dressing, 1/8 teaspoon salt. Blend well.

Fig-Nut Sandwich: 1 tablespoon peanut butter, 6 large preserved figs chopped fine. Mix and mash to a paste and spread on thinly sliced bread.

Raisin Honey: 1 cup chopped raisins, 1 ½ tablespoons lemon juice, 1/8 teaspoon salt, 1 tablespoon mayonnaise, 3 tablespoons honey, ¼ cup chopped peanuts. Combine ingredients, mix thoroughly and use as spread on buttered bread.

Cottage Peanut Butter Spread: 1 cup peanut butter, ½ cup cottage cheese, ½ cup chili sauce, ½ teaspoon salt. Cream peanut butter, cottage cheese and chili sauce together then season with salt.