Tag Archives: blender

When Life gives you Lemons…..


Make lemon meringue pie. Today, August 15th is National Lemon Meringue Pie Day.

Did you forget? That’s OK .  If you use the blender – yes, blender pie – it goes fast. And easy. My mother used to make this pie. I associate it with my father’s poker nights….

It was a different lemon meringue pie then Ma Flynn’s, but still GOOD. And the goodest thing about lemon meringue pie is it comes with it’s own topping – no need for ice cream or whipped cream or other heavy dairy, although a little hot caramel sauce…. I digress.

Our old friend, the Waring blender

Our old friend, the Waring blender

Begin with the crust……



15 graham cracker squares

½ cup sugar

½ teaspoon cinnamon

¼ cup melted butter

Make crumbs 5 crackers at a time on 7(BLEND)

Put the crumbs into a bowl

Ass the rest and stir until they are moistened

Press into a buttered pie plate

Chill until ready to fill OR bake in a pre heated 400 oven for 6 minutes and cool before filling


waring cbSince it’s summer, you probably have a lemon in the house….you’ll need the whole lemon.

Lemon Pie Filling

¾ cup sugar

¼ cup cornstarch

1 cup water

¼ cup lemon juice

Yellow rind of 1 lemon

3 egg yolks

1 tablespoon soft butter


Into container put all ingredients


Press button 6 (PUREE)

Blend 20 seconds

Empty into saucepan and cook over low heat stirring constantly until thickened

Pour into crust line 9 inch pie plate


If desired top with meringue and brown in oven (trust me, you want the meringue – desire the meringue. Also easy and very impressive. And tasty. Luscious yummy tasty.)


When I went to England, the filling was more like lemon curd and the meringue wasn't as mile high as back home.

When I went to England, the filling was more like lemon curd and the meringue wasn’t as mile high as back home.

Meringue Topping for Cream Pie

Cover cooled pie with a 3 egg white meringue and bake in a pre heated 425 oven for 5 minutes


They did not choose the quick and easy and no fail and tasty Graham cracker crust, but nice fluffy meringue

They did not choose the quick and easy and no fail and tasty Graham cracker crust, but nice fluffy meringue


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Filed under Books, Recipe, Summer, The 1970's

How To Make A Cheese Sauce In 40 Seconds

This is not just ANY cheese sauce – A RICH cheese sauce in 40 seconds. This is the promise of the Waring Cook Book for the 8 Button Blender. 1967.

Waring Cook Book

Waring Cook Book

It begins with a “Short Course in Blender Cooking” that includes the advice

“You own an electric blender….USE IT EVERY DAY!’

They’re also terribly fond of all caps, never realizing that ONE DAY it will look like they’re SHOUTING.

The second section is 30 ways to use your blender every day, the first way being

1.   Whip Cream.

I would like to pause for a moment and contemplate the place where whipped cream is an everyday thing……..

whipped creamor even this kind of whipped cream

HA_WhippedCreamBack to blenders…..

waring blender

This is the 8 button model, but I’m pretty sure ours wasn’t white. On the other hand, it wasn’t the first blender and it certainly wasn’t the last…

Blenders have come and gone, but this little cookbook has remained. I had to promise that my time with it is a LOAN agreement, and that it must return to the ancestral home and take it’s rightful place next to Betty Crocker, the 1957 Better Homes and Gardens and the Church cookbook (which I’ll be borrowing next).

But a quick and easy cheese sauce for mac and cheese…which takes slightly longer then 40 seconds to make, especially if you need 2 batches to feed everyone around the table.

It also calls for only one sort of cheese – cheddar –  and cheddar is great – we often had Cracker Barrel cheddar in the house

Cracker Barrel cheese has a Facebook page...I can't make this stuff up

Cracker Barrel cheese has a Facebook page…I can’t make this stuff up

but we usually we used several different sorts of cheeses in the sauce, one of them being Velveeta. velveeta box

 Rich Cheese Saucemakes 3 cups

2 tablespoons soft butter or margarine

2 tablespoons flour

½ teaspoon salt (I add the salt after the cheese is blended in because the salt level of  cheese varies so much)

1/8 teaspoon pepper

2 cups scalding milk

1 ½ cups diced Cheddar cheese (Don’t be afraid to mix this up – great way to use up bits)

  1. Put all the ingredients – except the cheese – into the blender.

  2. Cover.

  3. Press WHIP and when blades reach full speed, press Blend. Blend 20 seconds.

  4. With motor on, remove cover (I feel the need to tell you to be VERY careful – hot milk inside, please don’t let it get outside all over you) gradually add cheese.

  5. Blend 20 seconds longer.

  6. Pour into a sauce pan and cook 3 minutes, stirring occasionally OR

  7. Mix with 8 ounces elbow macaroni, cooked, in a 2 quart baking dish and bake in a 350°F oven for 30 minutes.



Filed under Books, Recipe, The 1960"s