Sweet Uses for Garden Bounty

September 2nd, 2009. Filed under: Nancy's Recipe Box.

I have two dessert recipes to share with you today.  They can bring your fresh goodies to a sweet ending.  The first is my father’s recipe for concord grape pie.  This was his specialty.  I don’t know where the recipe originated, but it was synonymous with George Lawson.  The second is a carrot cake recipe given me by Jeanette Poole while I was attending OBC.


  • 5 c. concord grapes
  • 2 c sugar
  • 3/4 c flour
  • 1/4 tsp salt
  • 2 tbsp lemon juice
  • pastry
  • butter

Seed grapes.  Mix sugar, flour and salt.  Add to grapes.  Stir in lemon juice.  Let stand while pastry is made.  Line pan with pastry, add grape mixture and dot with butter.  Cover with pastry lattice top.  Lay a pastry strip around edge of pie and crimp edges.  This pastry “collar” will help hold in the juices.  Bake in a very hot oven (450F) 10 minutes.  Reduce heat to moderate (350F) and bake 20 to 30 minutes longer.


  • 2 c flour
  • 2 c sugar
  • 4 eggs
  • 3 c grated carrots
  • 1 tsp vanilla
  • 1 1/2 c corn oil
  • 2 tsp cinnamon
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 2 tsp baking soda

Mix all dry ingredients together.  Add oil, eggs and vanilla.  Blend well.  Bake in 3 – 9″ pans at 350F for 30 minutes or until done.



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