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This summer, G. Lorraine Warner entered her cherry blueberry pie at the Allen County Fair – but it wasn’t without some reluctance.
The Huntertown mom knew her family loved her pies, so she entered the 4-H contest and was delighted when she was named champion in the double-crust pies category.
“I was at the pie building, and my daughter Marsha (Dennison) said, ‘Here you are winning your prize and you never told your kids (who were at the sheep-building showing and feeding their animals).’ I was in trouble,” she says, laughing.
Warner, 82, has four children, six grandchildren and 11 great-grandchildren. Seeing her great-granddaughters take an interest in baking pleases her.
“My oldest great-granddaughter (Maddison Warner, 11), at the age of 9, said she was going to be in 4-H foods. I thought, ‘Oh, she’s got her grandma.’ She called me to help her with her cookies. She came over, and I showed her how to pack brown sugar,” Warner says.
“Her little sister (Ella Warner, 6), wanted to make a pie so she came over, and I helped her. She’s been here twice. She rolled out the dough, and she knew exactly how she wanted to decorate the top of the pie. She took a table knife and made X’s across the top. And she knew she wanted a pie with three fruits. I’m glad they want to know how (to bake).”
Warner says that after Ella learned Huntertown Days sponsors a pie-judging contest for all ages, she plans to enter it.
Q. What’s your favorite pie?
A. “It used to be cherry when I was growing up; now it’s this cherry blueberry pie. I also like fresh strawberry. I can’t forget lemon.”
Q. What’s your favorite cookbook?
A. “Anymore, my favorites are the church (cookbooks) they put out. And I find articles in the newspaper, like this pie. That’s been five or six years ago. I still have the paper it was written on.”
Q. How many cookbooks do you have?
A. “I have 10 cookbooks (and a photo album filled with recipes). And I have a Marcia Adams (cookbook). I always liked her.”
Q. What’s one thing people wouldn’t find in your refrigerator?
A. “Beer. Not too much pop, only if I have a pizza or popcorn.”
Q. What’s your favorite food?
A. “I have too many I guess. What would it be? Maybe a baked potato and a piece of meat.”
Q. Who would you say is your cooking idol?
A. “Growing up, it would have to be my mom (the late Ellen Price of Allen County). She was a good cook. After I was married, it was my mother-in-law (the late Mildred Warner of Allen County). I have to say after I was married I called both of them because I learned from both of them.”
Q. What’s the secret to being a good cook?
A. “I think you have to start with good ingredients. Don’t be cheap and cut back, you know. If (a recipe) calls for milk, I wouldn’t use skim milk. Use real butter, if a recipe calls for it. I was on a farm and my mother used real cream and butter.”
Filling:
1/2 cup sugar
2 tablespoons cornstarch
1/4 teaspoon cinnamon
1 (21-ounce) can cherry pie filling
1 1/2 cups frozen or fresh blueberries
2 (9-inch) unbaked pie crusts, (refrigerated, frozen or use a favorite pie crust recipe for a two-crusted pie)
In a large bowl, combine sugar, cornstarch and cinnamon. Mix well. Add pie filling and blueberries. Mix well. Spoon into crust-lined pie pan. Top with other crust. Seal edges and flute. Vent top crust by cutting slits in several places on top crust. Cover edges of crust with foil. Bake at 400 degrees for 45 to 55 minutes. Makes 6 to 8 servings.
1 1/2 cups sugar
1/4 cup all-purpose flour
3 tablespoons quick cooking tapioca
4 cups diced rhubarb
1 cup halved strawberries
2 (9-inch) unbaked pie crusts, (refrigerated, frozen or use a favorite pie crust recipe for a two-crusted pie)
2 tablespoons butter or margarine
In a large bowl, combine sugar, flour and tapioca. Stir in rhubarb and strawberries. Let stand 5 minutes. Turn into pastry-lined pie pan. Dot with butter; cover with top crust. Turn edges of pastry under and flute edges. Bake at 375 degrees for 45 to 50 minutes. (Note: If edge of pie browns too quickly, cover with foil.) Makes 6 to 8 servings.
1 (8-ounce) package refrigerated crescent rolls
1 pound sausage
1 cup frozen hash browns, thawed
1 cup shredded cheddar cheese
5 eggs
1/4 cup milk
Salt, to taste
Pepper, to taste
2 tablespoons grated Parmesan cheese
Separate dough into 8 triangles. Place triangles with elongated points toward center on a 12-inch pizza pan to form crust. Crimp dough around edge to the ingredients will stay in. Fry sausage; pour off grease. Layer sausage, hash browns and cheese. Beat together eggs, milk and seasonings. Pour over sausage mixture. Bake at 375 degrees for 20 to 25 minutes. About 5 minutes before removing from oven, add Parmesan cheese and bake an additional 5 minutes. Makes 6 to 8 servings.
2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon shortening
1/2 cup milk
1 egg
32 ounces beef or chicken broth
Put flour, baking powder and salt into a large bowl. Add shortening and mix with fingers until shortening is mixed through. Dough will be crumbly. Mix together the milk and egg; then add to flour mixture. Mix together with spoon until it clings together. If the dough is too dry and won’t form a ball, add small amount of milk. Roll dough out on a floured board, like making noodles. Cut into squares and drop into boiling broth. Cook about 5 to 7 minutes at a slow boil. Makes 6 servings.
