Here’s another recipe from a Western Maryland church cookbook. This time, St. Pauls Church Clear Spring Maryland.
The contributor, Mrs. Fay Kahl-Winter, was originally from Georgia, born in 1933, full name Audrey Fay Attaway. When this cookbook was published, she was married to Herbert Kahl-Winter. In 1976 she married Robert Curtis Shaffer.
Once again, hours of research turned up very little.
However… this pie was excellent. Very sweet. I’d like to try to make this with more oatmeal so it is a little less sweet and a little more oat-y. But – partially thanks to the Lyle’s syrup I’m sure – it was wonderful as is. Recipes for this pie appeared in many newspapers around the time this cookbook was published. If you don’t have golden syrup and would like to make this pie, you can make your own.
Big Spring Farm, Maryland Historical Trust photo
The Kahl-Winters’ names show up on a Maryland Historical Trust survey of a historic home they lived in or owned. Parts of the house possibly dated to the 1700s. According to the MHT document “unsubstantiated local legend” has it that “Hessian prisoners from nearby Fort Frederick were held at or near this house during the Revolution.” At the time of the document, 1973, the Kahl-Winters intended to restore the farm. It is currently an operating farm specializing in duck eggs.
Recipe:
- 2 eggs, beaten
- 2/3 Cup melted margarine
- 2/3 Cup sugar
- 2/3 Cup white corn syrup
- 2/3 Cup uncooked (regular or quick) oatmeal
- 1/8 Teaspoon salt
- 1 Teaspoon vanilla
- pie crust
Preheat oven to 350 degrees. Mix all ingredients together and pour into pie shell. Bake about 1 hour. Serves 6-8.
Recipe from “Favorite Recipes From Our Best Cooks,” St. Paul’s Church, Clear Spring Maryland c. 1968
