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Dorothy Ladely, Edith Hockey, Marjorie Elliott
| 4 cups peeled, |
tart apples |
| ½ cup |
white sugar |
| ¼ cup |
water |
| Place this apples, sugar, and water in a
buttered baking dish. Can add nutmeg, cinnamon, or allspice.
Mix with a fork: |
| 1 teaspoon |
Baking Powder |
| 1 cup |
flour |
| ½ cup |
white sugar |
| ½ cup |
brown sugar |
| 1 teaspoon |
cinnamon |
| 1 |
egg |
| ¼ teaspoon |
salt |
| Place crumbles over apples. Bake at
350° until done.
Serve with whipped cream, ice cream or Cool Whip. |
| 1 cup |
milk |
| 3 Tablespoons |
flour |
| ½ cup |
sugar |
| 2 beaten |
eggs |
|
1 cup |
cream
|
| 3 Tablespoons |
cornstarch |
|
1 teaspoon |
vanilla
|
| ¼ teaspoon |
salt |
Combine all ingredients in sauce pan and stir over low heat till thickened.
Pour into a pie shell lined with sliced bananas. Can top with whipped
cream.
1 pint
vanilla ice cream, softened
1/2 cup
crushed malted milk balls
2 Tblsp
milk, divided
1
chocolate crumb crust 9 inch
3 Tblsp.
instant chocolate malted milk powder
3
Tblsp marshmallow crème topping
1 cup
whipping cream
Additional whipped cream and malted milk balls
In a
mixing bowl, blend the ice cream, crushed mated milk balls and 1
tablespoon
milk.
Spoon over crust. Freeze for 1 hour. Meanwhile, blend malted
milk powder,
marshmallow crème, and remaining milk in a mixing bowl. Stir in
whipping cream;
whip
until soft peaks form. Spread over ice cream layer. Cover
and freeze several hours
or
overnight. Before serving, garnish with whipped cream and malted
milk balls.
Yield
6-8 servings.
From Norella Beane who received it from her son Steven in Holly
Springs, NC
This recipe sounds too good to be true..........and virtually no work!
1 baked
9"pie shell
(You can make you own or buy a frozen one.)
1 ½ cups sugar
5 oz evaporated milk (small can)
I combine the sugar and cocoa first and mix until
consistent. Add the remaining ingredients and
pour into a pie shell.
Bake at 350 for 45 minutes (1 pie) or 50 minutes (2
pies at the same time). Be sure to cool it
overnight in the refrigerator.
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Joan Gustafson
1 baked pie shell (9")
(You can make you own or buy a frozen one)
1 cup soft butter
1 1/3 cups sugar
2 squares unsweetened chocolate, melted
1 teaspoon vanilla
4 eggs
Cream butter and sugar, blend in melted chocolate and vanilla. Add eggs one
at a time, beating 5 minutes between each egg. Pour into prepared pie
shell. Refrigerate overnight. Top with whipped cream (I buy the heavy
whipping cream and whip it myself), garnish with chocolate (sweet) shavings
(I use a Hershey bar).
Key is to make sure you beat the eggs for 5 minutes each to make it silky.
From Pearl Nuckles
| 1 cup |
sugar
|
| ⅓ cup |
cornstarch |
|
or |
|
| ½ cup |
flour
|
| ¼ teaspoon |
salt
|
| 3 cups |
milk
|
| 3 |
egg yolks
|
| 2 cups |
coconut--fresh
|
| 1 teaspoon |
vanilla
|
| ½ teaspoon |
almond flavoring
|
|
Cook first five ingredients until thick. Remove from heat and add
flavoring and coconut.
Put in bowl with plastic wrap touching and covering the pudding and refrigerate
for one hour. Pour into baked pie shell and top with meringue or whipping cream
and more fresh coconut. Makes one 10" pie.
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From Judy Kanishiro
| 10 ounces |
frozen
strawberries, thawed
|
| 1 package (3 ounces) |
Jell-O -Strawberry |
| 1 pint |
vanilla ice cream
|
| 1 baked 9" |
pastry shell, cooled
|
|
Drain strawberries,
measuring syrup. Add water to syrup to make one cup. Bring
liquid to a boil and add the Jell-O and stir until dissolved.
Spoon in the vanilla ice cream, stirring until melted and
smooth. Chill until thickened about 20 minutes. Fold in the
strawberries and pour into pastry shell. Chill until firm
about 1 ½ hours or more. Garnish with whipped topping and
serve!
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Carol Appell
Crust:
| ¾ cup |
butter |
| ½ cup |
powdered sugar |
|
1 ½ cups |
flour
|
Blend like pie dough--pat into a round pizza pan or jelly roll pan.
Bake at 300 ° for 10 to 15 minutes. Cool.
Filling:
|
8 ounces |
cream cheese
|
| ½ cup |
sugar
|
|
1 teaspoon |
vanilla
|
Mix and spread onto crust.
Top with fruit such as kiwi, pineapple, banana, grapes,
strawberries, peaches.
Glaze:
|
1 cup |
fruit juice (from the pineapple)
|
| ½ cup |
sugar
|
|
2 Tablespoons |
cornstarch
|
|
1 teaspoon |
lemon juice
|
Cook till thickened.
Cool and pour over the fruit. Chill before serving.
Florence Blattner
Crust:
Press into bottom of 9 x 13 pan, 2 cups (1 package)
Nabisco chocolate wafers mixed with 1/2 cup melted butter.
|
Filling:
1-13 oz can Evaporated Milk,
chilled icy cold
1/4 cup lime juice or
concentrate
1 package lime Jell-O
2 Tablespoons lemon juice or
concentrate
1 1/3 C hot water
1 C sugar |
| In large bowl, dissolve Jell-O in water. Chill
until partly set. Whip until fluffy. Stir in juices and sugar.
In another large bowl, whip milk until stiff. Fold into
Jell-O mixture.
(I add a few drops green food coloring to tint it to
appear like lime) Pour into pan lined with chocolate
mixture.
Sprinkle with grated semi-sweet chocolate. |
P.S. In an emergency, I substituted vanilla wafers and used strawberry
Jell-O, omitting the lime juice and lemon juice and adding fresh strawberries. I
topped
it with strawberry slices and a sprig of mint. It turned out
really good, too!
| 3 |
egg whites |
| ½ teaspoon |
vanilla |
| ¼ teaspoon |
Cream of Tartar |
| 6 Tablespoons |
sugar, granulated (I use powdered sugar) |
| Beat egg white with vanilla and cream of
tartar till soft peaks form. Gradually add sugar, beating till stiff and
glossy an ALL sugar is dissolved.
Spread meringue over filling, sealing meringue to edges of pastry
all around.
Bake at 350 ° 12 to 15 minutes or until golden brown. |
From Nancy Walter
| 1 unbaked 9" |
pie shell
|
| 1 large package (8 ounces) |
cream cheese
|
| ⅓ cup |
sugar |
| ¼ teaspoon |
salt
|
| 1 |
egg
|
| 1 ¼ cups |
pecans
|
|
Blend all but the nuts and put in shell. Put pecans on top of cheese mixture.
|
Topping
|
(should be blended in mixer) |
| 3 |
eggs
|
| ¼ cup |
sugar
|
| 1 cup |
light corn syrup |
| 1 teaspoon |
vanilla
|
|
| Pour this over the pecans and bake at 375 °
for 35 to 40 minutes.
|
Sometimes you find it difficult to make a flaky pie crust. Don't worry
because Grandma Ladely
found this one to help us amateur's out!
| 1 cup |
lard
-- no substitutes! |
| 3 cups |
flour
|
| 1 teaspoon |
salt
|
| 1 |
egg slightly beaten |
| 1 teaspoon |
vinegar |
| 5 Tablespoons |
cold water |
|
Cut and work lard into the flour/salt until pea size. Add this to
the flour/lard mixture and roll out into pie crusts. Makes 2 double crust pies.
|
Mary Kay Lanz
| 15 |
marshmallows |
| ¼ cup |
fresh orange juice or lemon juice |
| Heat in a double boiler;
then cool. |
| 18 |
crushed graham crackers |
| ¼ cup |
sugar |
| ½ stick |
melted butter |
| Combine and put into a pie
plate. |
| Peel and slice 6 peaches
and add to the marshmallow mixture. Whip into
peaks: |
| 1 cup |
whipping cream |
| 2 Tablespoons |
sugar |
From Pearl Nuckles
| 3 eggs |
beaten
|
| ¾ cup |
sugar
|
| 1 cup |
dark syrup
|
| 1 stick |
butter, melted
|
| 1 teaspoon |
vanilla
|
| 1 cup |
pecans
|
|
Put nuts in bottom of unbaked pie shell and then pour the mix on top. Mix
ingredients together and pour into unbaked pie shell and bake at 370 ° for one
hour.
|
| 2 ½ cups |
flour
|
| ½ cup |
butter |
| ½ cup plus 2 Tablespoons
|
Crisco |
| ¼ cup (approx.) |
water
|
|
Blend flour and shortening with pastry blender until it resembles small peas.
Add enough water until dough is easily handled. Roll out between two
pieces of waxed paper. Makes 2 10" pie crusts.
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Grandma Ladely
| 2 cups |
flour, sifted |
| 1 teaspoon |
salt |
| ⅔ cup |
Crisco |
| 5-7 Tablespoons |
ice cold water |
| Sift together flour and salt. Cut in
shortening with pastry-blender.
Sprinkle 1 Tablespoon water over part of flour-shortening mix.
Gently toss with fork. Continue in like fashion until all
flour is moistened, pushing aside the moistened parts until it is
all done.
On lightly floured surface, flatten ball slightly and roll 1/8
or a bit more thick. Transfer pastry onto pie plate, fitting
loosely onto bottom and sides.
Makes one 9 or 10 inch double crust, one 8 or 9 inch lattice top,
or 6-8 pie tart shells. |
| 1 pound can |
pumpkin
|
| ½ cup |
sugar
|
| 1 teaspoon |
pumpkin pie spice
|
| 2 |
eggs
|
| 1 pint |
soft vanilla ice cream
|
|
Mix well with an electric mixer. Pour into an unbaked 9" pie shell and
bake at 450 ° for 10 minutes then reduce to 350 ° for 40 minutes.
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From Carol Appell
Mix
| 2 ½ cups |
flour
|
| 1 teaspoon |
salt
|
| 1 cup |
shortening
|
| 2 Tablespoons |
sugar
|
Fold
| 1 |
beaten egg yolk |
| 2/3
cup |
milk
|
| Roll out half of this dough
onto large cookie sheet, greased.
|
| 1 can |
apple pie filling |
|
Add 2 cups pie filling. Dot with butter. Place the other half of the
dough on top.
Beat remaining left over egg white until stiff and brush on the top of the
crust.
Bake at 350 ° for 35 minutes. Cool and then frost with powdered
sugar frosting.
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Florence
Blattner
Topping
4 cups flour
2 cups sugar
1 cup butter or margarine, melted
1/2 tsp salt
Cake
1 cup baking molasses
1 Tblsp baking soda
2 cups boiling water.
For topping: In a large bowl combine the
topping ingredients and
mix until crumbly. Reserve 1 cup of
this mixture for the top of the cake.
In another bowl, combine and mix well the
cake ingredients. Pour this mixture into the flour mixture and stir.
Pour into a greased 13 x 9 cake pan. Top with reserved crumb mixture. Bake
at 350 for 40 to 45 minutes.
Note: this is a cake variation of the
Pennsylvania Dutch Shoo Fly Pie. It was called that because it is so sweet
that then it was put on the window sill to cool, somebody had to stand watch to
"shoo" the flies away.
Florence Blattner
3 squares (1 ounce each) semisweet chocolate, divided
1 Tblsp butter or margarine
1 9 inch pastry shell, baked
2 pkgs (3 ounces, each) cream cheese, softened
1/2 cup sour cream
3 Tblsp sugar
1/2 tsp vanilla extract
2-4 cups fresh strawberries, hulled
1/3 cup strawberry jam, melted
In a saucepan, melt 2 squares of chocolate and butter
over low heat, stirring to blend, spread
or brush over the bottom and up the sides of pastry
shell. Chill.
Meanwhile in a mixing bowl, beat cream cheese, sour
cream, sugar and vanilla until smooth.
Spread over chocolate layer; cover and chill for 2
hours. Arrange strawberries, tip end up, over filling.
Brush jam over strawberries. Melt remaining
chocolate; drizzle over all. Store leftovers in the refrigerator.
Yield 6-8 servings.
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