DESSERTS

CAKES

CHEESE CAKE

CHOCOLATE CAKE

COFFEE CAKE

DARK FRUITCAKE

GINGERBREAD

PINEAPPLE CAKE

POPPYSEED CAKE

SPICE CAKE

CANDY

CARAMEL CORN

FUDGE

MARSHMALLOWS

PEANUT BRITTLE

ROCKY ROAD

TAFFY

COOKIES

BROWNIES

CHOCOLATE CHIP

DATE BARS

GINGER SNAPS

GRAHAM CRACKERS

HAYSTACKS

MARSHMALLOW TREATS

OATMEAL

PEANUT BUTTER

SHORTBREAD

SUGAR

SURVIVAL

PIES

APPLE

APPLE STRUDEL

LEMON

MINCEMEAT

OATMEAL PIE

PUMPKIN

VANILLA CREAM

PIE CRUSTS

MERINGUE

PUDDINGS

BREAD

CORNSTARCH

CUSTARD

FLAN

TAPIOCA

MISCELLANEOUS

CREAM PUFFS

FROSTINGS

FRUIT COBBLER

SWEET SAUCES







COFFEE CAKE
COMBINE AND MIX:
¼ c. salad oil or melted shortening
1 egg
½ c. milk

SIFT TOGETHER IN SEPARATE BOWL:
1½ c. unbleached flour
¾ c. sugar
2 tsp. baking powder
½ tsp. salt

Add dry ingredients to wet, mixing well. Pour into greased 9” x 9” x 2” pan.

TOPPING – mix together well:
¼ c. brown sugar
1 T. flour
1 tsp. cinnamon
1 T. melted butter
½ c. chopped nuts

Put topping on cake batter.

Bake at 375°, 25 minutes or until toothpick comes out clean.





CHEESE CAKE


MIX WELL in a blender or big bowl:
1 8oz. package of cream cheese (room temp.)
2 large eggs
1½ c. unsifted powdered sugar
1½ c. creamy tofu(optional)
1 tsp. vanilla
2 T. unbleached flour
3 T. lemon juice and ½ tsp. lemon zest
Dash of salt

FOLD IN:
1 c. sour cream or plain yogurt

Pour into prepared pie crust(either pastry or gramham cracker). Bake in 350° oven 30 minutes or until filling is set. Turn off oven. Leave cake in oven 1 hour to cool. Keep refrigerated between servings. Top with any fruit sauce desired.






CHOCOLATE CAKE


CREAM TOGETHER:
1¾ c. sugar
⅔ c. shortening

SEPARATE 2 EGGS(save whites), Add yolks to creamed mixture one at a time beating well after each. ADD: 1 tsp. vanilla.

SIFT TOGETHER in separate bowl:
2 ½ c. unbleached flour
1 tsp. soda
½ tsp. salt

ADD: 1 c. buttermilk to batter, alternating with flour mixture, mixing well after each addition.

MAKE PASTE OF: (let cool)
½ c. baking cocoa powder
½ c. boiling water

WHIP egg whites to soft peaks, FOLD in cocoa paste.

BLEND egg white/cocoa mixture into cake batter.

POUR batter into greased, floured cake pans.

BAKE in preheated 350° oven 25-30 min. or until a toothpick inserted into the center comes out clean.

VARIATION:
GERMAN CHOCOLATE CAKE:
Substitute 4 oz. German sweet chocolate (melt, cool, add with vanilla) for baking cocoa; butter for shortening (increase to 1 c.)and Increase sugar to 2 c. and eggs to 4.

Frost and fill with German Chocolate Cake Filling.









COFFEE CAKE
COMBINE AND MIX:
¼ c. salad oil or melted shortening
1 egg
½ c. milk

SIFT TOGETHER IN SEPARATE BOWL:
1½ c. unbleached flour
¾ c. sugar
2 tsp. baking powder
½ tsp. salt

Add dry ingredients to wet, mixing well. Pour into greased 9” x 9” x 2” pan.

TOPPING – mix together well:
¼ c. brown sugar
1 T. flour
1 tsp. cinnamon
1 T. melted butter
½ c. chopped nuts

Put topping on cake batter.

Bake at 375°, 25 minutes or until toothpick comes out clean.









DARK FRUITCAKE

MIX TOGETHER and set aside:
3½ c. mixed dried fruit –dates, apricots, pineapple, cherries, currants, ginger...
1¼ c. raisins, light or dark
1 T. orange zest.
1 c. each chopped walnuts and pecans

CREAM TOGETHER in another bowl:
1 c. shortening
2 c. brown sugar
4 large eggs – add one at a time

SIFT and blend into batter, alternating with 3/4c. purple grape juice:
3 c. unbleached flour
1 tsp. baking powder
1 tsp. each- salt, cinnamon, allspice
½ tsp. each- nutmeg, cloves

STIR in dried fruits/nuts and mix well.

POUR batter into greased and floured angel food cake pan or 9” x 13” pan.

BAKE slowly: 3+ hours- at 275° Put a pan with water in it on the bottom rack of the oven for a moist texture and shiny glaze.

When cool, wrap in plastic then in tin foil and put in the refrigerator. Fruitcake will get better with age. It can be frozen too.









GINGERBREAD

MIX WELL:
⅓ c. brown sugar
1 c. sour cream, buttermilk, or plain yogurt
⅓ c. dark molasses
1 large egg
2 T. soft butter


SIFT INTO WET MIXTURE AND MIX WELL:
2 c. unbleached flour
1 tsp. baking powder
1 tsp. soda
1 tsp. cinnamon
¼ tsp. each- salt, ginger, cardamom

Pour batter into greased and floured 9”x 9”x 2” pan.

Bake at 350° for 35-40 minutes or until toothpick comes out clean.
Serve with applesauce and whipped cream. yum.











PINEAPPLE UPSIDE DOWN CAKE

DRAIN: 1 16oz. can of crushed pineapple, reserving 1c.juice.

MELT: 4 T. butter in 9”x 9” pan. Add the pineapple, ⅔ c. brown sugar, and 2 T. of the pineapple juice. Mix well.

CREAM TOGETHER:
⅔ c. shortening
1 c. granulated sugar

ADD and beat until batter is fluffy:
2 eggs (one at a time)
2 tsp. vanilla

SIFT INTO A SEPARATE BOWL:
2 c. unbleached flour
2 ½ tsp. baking powder
½ tsp. salt

ADD to batter the sifted mix alternating with 1c.reserved pineapple juice, mixing well.

Pour batter into prepared baking pan. Bake 350° 50+ minutes, or until toothpick comes out clean.

Cool and invert on a plate. Serve with ice cream, whipped cream, or yogurt.










POPPYSEED CAKE
This recipe comes from the Stroda family and was a regular Christmas time treat.

SWEETROLL DOUGH: Put into a large mixing bowl.
½ c. sugar
½ tsp. salt
1 package active dry yeast
1 c. unbleached flour
1 c. heated milk with ½ c. butter in it.

BEAT ingredients with a mixer on low speed 2 minutes. ADD and Beat in 1 egg and 1 c. of flour (or enough to make a thick batter) beat 2 minutes more. With a spoon, stir in enough flour (about 1½ c.) to make a soft dough. On a floured surface, knead dough about 5 minutes until smooth and elastic. Place in a greased bowl, cover with a towel and set in a warm place until doubled. (about 1 hour). Punch down dough, divide in half, cover, and let rest 15 minutes.

POPPYSEED FILLING: Put in a pan and cook briefly
2 c. poppy seed – ground fine in a coffee mill
½ c. sugar
1 ½ c. milk or ½ & ½
Dash of salt and cinnamon
Thicken with a little flour, if needed

STRUESEL TOP: mix 1c. flour, ½ c.butter,
½ c.sugar.
Lightly grease two 9” pie pans. Pat dough into each. Put poppyseed filling into each pie and top with streusel. Let raise for about 30 minutes. Bake at 350° 10-15 minutes.
This is served on Christmas morning.












SPICE CAKE

CREAM TOGETHER WELL:
½ c. butter (or 1c.cannola oil)
1 ½ c. brown sugar
2 large eggs
1 tsp. vanilla

SIFT INTO SEPARATE BOWL:
2 c. unbleached flour
2 tsp. baking powder
1 tsp. each- salt, soda, cinnamon, nutmeg
½ tsp cloves

ADD alternately dry ingredients and 1 c. buttermilk into creamed mixture, mixing well after each.

BEAT until smooth.

Grease a 9”x13” pan. Pour batter in and even out. Bake at 375° 30-40 minutes or until toothpick comes out clean.

VARIATIONS:

CARROT CAKE: Add 1 8oz. can pineapple (drained), 2 c. grated carrots, 1c. coconut, and
½ c. chopped nuts.
ZUCHINNI BREAD: Add 2 c. grated zucchini,½ c. chopped nuts.
APPLESAUCE CAKE: Add 1½ c. applesauce, 1c.raisins, and ½ c. chopped nuts.
BANANA BREAD: Add 1-2 mashed bananas, ¼ c. lemon juice, and ½ c. chopped nuts. Omit the nutmeg and cloves.










CARAMEL CORN

POP: 4 quarts of popcorn (2 T.kernels = 1 qt. popped)Keep warm in the oven.

LIGHT CARAMEL CORN:
BRING TO A BOIL, cook 5 minutes without stirring:
1 c. butter
2 c. brown sugar
½ c. honey or corn syrup
1 tsp. salt
1 tsp. vanilla

REMOVE FROM HEAT AND ADD:
½ tsp. soda, syrup will froth up. Just stir until evenly mixed.

add peanuts, if wanted to SYRUP MIX and pour over POPCORN,
MIX everything together. Spread out on a cookie sheet.

BAKE at 200° 30-45 minutes, stirring occasionally.

DARK CARAMEL CORN: COOK following 5 ingredients like LIGHT Caramel corn above for 5 minutes:

2 T. Molasses
1c. brown sugar, packed (light or dark)
½ c. salted butter
½ c. light corn syrup
pinch of salt

Take off heat and ADD ½t. baking soda and stir until evenly mixed.

ADD peanuts,if wanted to syrup and pour over popped corn. Mix well. Bake in oven, stirring occasionally like directions above.

KEY IS TO MAKE MORE SYRUP THAN POPCORN SO EVERY KERNEL GETS COVERED.

Caramel Corn can be kept in an air tight container after it cools.












FUDGE

COMBINE and boil 4-5 minutes, stirring:

2 T. butter
⅔ c. evaporated milk
1 ½ c. granulated sugar
¼ tsp. salt

REMOVE FROM HEAT and stir in:

2 c. miniature marshmallows
1½ c. (9oz.) semi-sweet chocolate chips
½ c. chopped walnuts or pecans
1 tsp. vanilla

STIR VIGOROUSLY until marshmallows are melted.

POUR into buttered 9”x13” pan. Chill until firm.


VARIATION:

ROCKY ROAD: Use milk chocolate instead of semi-sweet. Increase marshmallows to 3c., and nuts to ¾ c. Don’t stir so much, leave marshmallows bigger.







MARSHMALLOWS

LIGHTLY BUTTER an 8”x 8”x 2” pan then dust with:
1 T. of a mix of:
¼ c. cornstarch and ⅓ c. powdered sugar

PUT INTO A SAUCE PAN and let sit 5 minutes:
⅓ c. water
1 envelope unflavored gelatin

ADD to gelatin mix: Then stir over low heat until dissolved:
⅔ c. granulated sugar

POUR gelatin/sugar mixture into a large mixing bowl with:
½ c. light corn syrup
Pinch of salt
1 tsp. vanilla

BEAT on high speed for 15 minutes until soft peaks form.

SPREAD fluffy mixture into prepared pan, smoothing top. Leave two hours until set.
CUT the marshmallows with a wet knife into desired sizes.

REMOVE from the pan and dust each one with the remaining cornstarch/sugar mixture.

PUT coated marshmallows on a cookie rack that’s been covered with paper towels; let them stand over night to dry all the surfaces.

STORE in an airtight container. Marshmallows will keep for up to a month.









PEANUT BRITTLE

COMBINE, stir, and cook to soft ball stage-235°
2 c. granulated sugar
1 c. light corn syrup
1 c. water

ADD, stir, and cook to hard crack stage - 305°:
2 c. raw Spanish peanuts
¼ tsp. salt

REMOVE FROM HEAT and stir in:
1 tsp. butter
¼ tsp. soda

POUR candy onto a buttered platter. Cool slightly, then loosen around the edges with a spatula, working towards the center and turn it all over.
PULL at the edges to even out the thickness. When cold, break into pieces. Peanuts will get crispy when candy is completely cold.











TAFFY

MIX TOGETHER in a sauce pan:
1 c. granulated sugar
½ T. cornstarch

ADD and cook to hard ball stage (256°):
⅔ c. light corn syrup
½ c. water
1 T. vinegar
1 T. butter
1 tsp. salt

REMOVE FROM HEAT AND ADD:
1 tsp. vanilla or any other flavoring desired
POUR on a greased platter after bubbling has ceased.
When cool enough to handle, lightly butter your hands and pull taffy until satiny, light in color, and firm. Stretch into long ½ inch strips and cut into 1 inch sections with a scissors.











BROWNIES

MELT in a saucepan stirring constantly:
1 stick of butter
6 oz. bittersweet chocolate (or 2 c. semi-sweet chips)
1½ c. sugar
Remove from heat.

STIR in 3 eggs, one at a time, blending well after each.

STIR in sifted dry ingredients, blend well:
¾ c. unbleached flour (use 1c. for cake-like brownies)
½ tsp. salt
½ tsp soda
½ c. unsweetened cocoa powder

ADD and mix well:
1 tsp. vanilla
1 c. chopped nuts (optional)

GREASE a 9”x13” pan. Pour batter in and spread evenly.

BAKE at 325° 25-30 minutes or until toothpick comes out clean.








CHOCOLATE CHIP COOKIES


BEAT UNTIL CREAMY:
1 c. softened butter
1¼ c. brown sugar
2 T. milk
1 T. vanilla
1 large egg

SIFT INTO WET INGREDIENTS:
2 c. unbleached flour
1 tsp. soda
1 tsp. salt

ADD TO BATTER and mix well:
2 c. semi-sweet chocolate chips
1 c. chopped walnuts

DROP by rounded teaspoon onto ungreased baking sheet.

BAKE at 375° 8-10 minutes or until barely browned.

REMOVE from baking sheet to a rack to cool.

Makes approximately 3 dozen, 3” cookies













DATE BARS COOKIES

COOK OVER LOW HEAT stirring until thick:
1 c. pitted dates
¼ c. chopped nuts
½ c. water
½ c. sugar
1 tsp. vanilla

MIX TOGETHER IN A SEPARATE BOWL:
1 c. unbleached flour
2¾ c. old fashioned oatmeal
1 tsp. soda
1 c. brown sugar
½ tsp cinnamon
2 T. water

CUT INTO DRY INGREDIENTS:
½ c. softened butter
¼ c. oil

BUTTER a 9”x13” pan. Spread half of the oatmeal mixture on the bottom. Spread the date mixture on top, then put the remainder of the oatmeal mix on top.

BAKE at 375° 25-30 minutes or until golden brown.
When cooled, cut into squares.












GINGER SNAPS COOKIES

CREAM TOGETHER until fluffy:
½ c. softened butter
1 egg
½ c. dark molasses
½ c. granulated sugar
½ c. brown sugar

SIFT INTO WET INGREDIENTS:
2 c. unbleached flour
1 tsp. soda
½ tsp salt
1 tsp. ginger
1 tsp. cinnamon
Pinch of each –cloves, black pepper, mace

CHILL DOUGH FOR AT LEAST 1 HOUR

Take dough out by the tablespoon and roll in your hand to make a ball. Put balls onto an ungreased cookie sheet. Flatten them with the bottom of a glass that has been dipped in white sugar.

Bake at 350° 10 minutes or until just set. Don’t let them
burn!

Cool on a wire rack.









GRAHAM CRACKERS

MIX IN A BOWL:
⅓ c. each-canola oil and honey
2 T. molasses
1 tsp. vanilla
¼ c. buttermilk
¼ c. water

COMBINE together:
2 c. whole wheat pastry flour
1 tsp. baking powder
½ tsp. salt
1 tsp. cinnamon

SIFT dry ingredients into wet, alternating with ⅓ c. of water.
If too sticky, add ½ c. more flour. Form dough into 2 balls.Roll each ball onto the back of a greased cookie sheet about¼” thick. Score lightly and prick with a fork.

BAKE at 300° for 15-20 minutes.

Remove to a rack to cool.












HAYSTACKS COOKIES

MIX EVERYTHING IN ONE BOWL:

4 c. unsweetened, shredded coconut
¾ c. whole wheat flour
⅓ c. old fashioned oatmeal
1½ c. chopped, pitted dates
½ c. chocolate chips
½ c. raisins
1½ c. chopped nuts (various kinds)
¼ c. each –honey and orange juice
¾ c. cold water
¼ tsp salt

Use a tablespoon or small ice cream scoop to form small rounded mounds out of the dough on an ungreased cookie sheet.

Bake at 350° about 20 minutes or until nicely browned.








MARSHMALLOW TREATS COOKIES

MELT IN A LARGE FRYING PAN stirring until mixed:
¼ c. butter
4 c. miniature marshmallows (or about 40 large)

ADD and mix until thoroughly coated:
5 c. Rice Krispies cereal

Press warm mixture into buttered 9”x13” baking pan. Cut into squares when cooled.













OATMEAL COOKIES

CREAM TOGETHER UNTIL FLUFFY:
½ c. softened butter
1 c. brown sugar
½ c. granulated sugar
1 egg
1 tsp. vanilla

SIFT INTO WET INGREDIENTS and blend:
1 c. unbleached flour
1 tsp. salt
½ tsp. soda
½ tsp. cinnamon

STIR IN and mix well:
3 c. old fashioned oatmeal
1 c. raisins
1 c. chopped nuts

DROP by tablespoonful onto ungreased cookie sheet.

BAKE at 350° 12-15 minutes or until barely browned.

Cool on a wire rack. Yield 2-3 dozen 3” cookies





PEANUT BUTTER COOKIES

CREAM TOGETHER UNTIL FLUFFY:
½ c. shortening
½ c. softened butter
1 c. granulated sugar
1 c. brown sugar
2 eggs
1 tsp. vanilla

STIR IN:
1 c. peanut butter (chunky or creamy)

SIFT INTO WET INGREDIENTS and mix well:
3 c. unbleached flour
2 tsp. soda
½ tsp. salt

DROP by tablespoonful onto ungreased cookie sheet.

FLATTEN in a criss-cross pattern with a fork dipped in flour.

BAKE at 350° 10 minutes or until barely brown.

Yield about 5 dozen.








SHORTBREAD COOKIES


CREAM TOGETHER UNTIL FLUFFY:
1 c. softened butter
1 tsp. vanilla
½ c. powdered sugar

SIFT INTO WET INGREDIENTS and blend well:
2 c. all purpose flour
¼ tsp. baking powder
½ tsp. salt

REFRIGERATE DOUGH AT LEAST 1 HOUR

ROLL out dough ¼ inch thick and cut into shapes or press dough into a shallow pan.

SPRINKLE with cinnamon and sugar, if desired.

Bake at 325° 20-25 minutes or until barely browned.












SUGAR COOKIES

SIFT into a large bowl:
1½ c. unbleached flour
1 t. baking powder
½ t. baking soda
½ t. nutmeg
1/8 t. salt

CUT into flour until crumbly:
½ c. firm butter (slice it)

BEAT in a separate bowl:
1 egg
½ c. sugar
1½ T. milk
½ t. vanilla

ADD egg mixture to flour mix and blend well.

COVER dough with plastic wrap and refigerate for several hours or overnight.

ROLL out half of the dough on a floured surface to about 1/8" thick. Cut in shapes with cookie cutters and place ½" apart on ungreased cookie sheets.

BAKE 350° for about 8 minutes or until the edges are light golden brown. (don't let them get brown)

COOL on wire racks then frost with butter cream frosting.











SURVIVAL COOKIES


TOAST IN THE OVEN OR A HEAVY FRYING PAN:
2 c. old fashioned oatmeal

MELT TOGETHER then add to cooled toasted oats:
½ c. butter
½ c. peanut butter
½ c. honey
2 c. marshmallows

ADD TO OATS MIXTURE:
¼ c. chopped nuts
½ c, unsweetened coconut
½ c. raisins
½ c. chocolate chips

MIX everything together thoroughly then press into a buttered 9”x13” pan.

Let set then cut into squares
















PIES
APPLE

PEEL AND SLICE about ½ inch thick:

5-6 tart apples (Granny Smith, Jonagold, N. spy)

PUT IN A SAUCE PAN with apples:
½ c. granulated sugar
1 tsp. cinnamon
1 T. lemon juice

COOK APPLES UNTIL JUST TENDER

PUT apple mixture into a piecrust of your choice (this is optional). STIR in 2 T. all-purpose flour. DOT with butter.

COVER with a pastry top (seal the edges by crimping with a fork)

VARIATION:
APPLE CRISP
Make Apple Pie like usual but instead of a pastry top put a Streusel topping on:

STREUSEL TOPPING
BLEND WELL IN A BOWL:
½ c. each -unbleached flour, oatmeal, and chopped nuts, brown sugar, and butter. Add more butter, if needed.
¼ tsp. cinnamon and salt

BAKE at 375° for 20-30 minutes or until top is brown and apples are bubbling through the cracks.







APPLE STRUDEL

PASTRY:
SIFT INTO A BOWL:
1 ½ c. all purpose flour
¼ c. granulated sugar
¼ tsp. salt
CUT IN: ½ c. butter
BLEND IN A SEPARATE BOWL:
1 egg yolk
2 T. milk
1 tsp. lemon juice
ADD WET TO DRY, making a firm dough. Gently roll out to a 8’x13’ rectangle on a floured baking sheet.

FILLING:
COMBINE, then sprinkle over surface of pastry:
¼ c. each -fine dry bread crumbs and chopped nuts
1 T. melted butter
MIX IN A BOWL:
2 med. apples, peeled and sliced (¼ in.) lengthwise
2 T. melted butter
2 tsp. lemon juice
⅓ c. each – sugar and raisins
1 ½ tsp. cinnamon
Place coated apples, lengthwise down center of pastry dough. Fold pastry to the center. Brush edges and top with egg white. BAKE at 400° 30 minutes or until golden brown.












LEMON PIE

PUT IN SAUCE PAN AND MIX WELL:
1½ c. sugar
3 T. cornstarch
3 T. all purpose flour
Dash of salt

GRADUALLY ADD, mix and stir until it boils:
1½ c. hot water

Reduce heat and cook 2 minutes more. Stir a small amount of hot mixture into 3 slightly beaten egg yolks then slowly put eggs into hot mix and cook, stirring constantly until it boils and thickens.

REMOVE FROM HEAT AND ADD:
2 T. butter
½ tsp. grated lemon peel
⅓ c. lemon juice (SLOWLY)

POUR lemon mix into baked, cooled piecrust. Spread
(3 egg white) meringue on top.

BAKE at 350° 10-12 minutes or until meringue is golden brown.









MINCEMEAT PIE

PUT in a large pot and let simmer about 1½ hrs.:
5 c. meat cooked and salted–venison, pork, or beef
2 ½ c. suet (omit if meat has some fat )
7 ½ c chopped apples
2 c. apple cider
½ c. apple cider vinegar
1 c. dark molasses
5 c. sugar
2 ½ c. raisins
1 ½ c. currents or dried cranberries
Juice of 2 lemons and oranges
1 T. each –mace, cloves, and nutmeg
2 T. each – cinnamon, allspice, lemon extract
1 tsp. each – vanilla and almond extract
3 c. meat broth

When cooked and thickened up completely, put mix in the refrigerator and let mellow for about 2 weeks. This recipe will make 5 pies. It freezes well.

FOR 1 PIE: Put 1 quart of mix in an unbaked piecrust, put top pie crust on, crimp edges, make knife cuts, and sprinkle with sugar and cinnamon.

BAKE at 350° 30-40 minutes or until crust is golden brown and the filling is bubbling out of the slits.






OATMEAL PIE

CREAM TOGETHER:
¼ c. butter
½ c. sugar

ADD:
½ tsp. cinnamon
¼ tsp. cloves
¼ tsp. salt
1 tsp. vanilla

STIR in 1 c. dark corn syrup – or light molasses

ADD: 3 eggs, one at a time blending after each

STIR in 1 c. quick cooking oatmeal and ½ c. chopped nuts

POUR into pie crust.

BAKE at 350° about 1 hour or until knife comes out clean.








PUMPKIN PIE

PUT IN A BLENDER:
1½ c. pumpkin purée*
2 large eggs
¾ c. brown sugar
1 c. ½ & ½ or evaporated milk
½ tsp. ginger
¾ tsp. cinnamon
⅛ tsp. nutmeg
½ tsp. salt

BLEND UNTIL SMOOTH then pour into cooled, unbaked piecrust.

BAKE at 400° on the low rack of the oven, for 25-30 minutes or until center soft area of pie is about the size of a quarter.

*Fresh pumpkin or sweetmeat squash can be peeled, de-seeded, cut up into chunks, and cooked slowly (add a little water, if needed) in a heavy skillet, until it dries out and starts to turn a deep orange color (caramelizes). Stir often and don’t burn it. Measure caramelized squash into 1½ c. portions, add everything except the milk and eggs and freeze for later pies.










VANILLA CREAM PIE

COMBINE IN A SAUCEPAN:
¾ c. granulated sugar
⅓ c. all purpose flour or 3 T. cornstarch
¼ tsp. salt
ADD slowly and stir in well
2 c. milk

COOK until mixture boils and thickens. Remove from heat, stir a small amount into 3 beaten egg yolks then slowly pour egg mix into hot milk mix and resume cooking another 2 minutes, stirring constantly.
TAKE OFF HEAT AND ADD:
2 T. butter
1 tsp. vanilla
Pinch of nutmeg
POUR into baked, cooled piecrust. Spread (3 egg white) meringue on top and Bake at 350° 12-15 minutes or until meringue is golden brown.

Note: Keep filling hot so that when you put on meringue it "sets" and will be more unlikely to weep after it is cooked.

VARIATIONS: Omit nutmeg from all of these and top with meringue.
BANANA CREAM - Slice 3 ripe bananas into cooled, baked, piecrust. Top with vanilla cream pie filling.
CHOCOLATE CREAM– Increase sugar to 1 c. ADD 2-1oz squares unsweetened chocolate with milk.
COCONUT CREAM – Stir in 1 cup coconut to cooked filling.













PIE CRUSTS

PASTRY:
Sift together 2 c. unbleached flour,¾ tsp. salt, & ¾ tsp. sugar. Cut in ¾ c. shortening, lard, or butter,(or a combination) until size of peas. Sprinkle in ice water 1 T. at a time forming dough into a ball. Refrigerate for about ½ hour. Gently roll out to ⅛” thick on a floured canvas surface, don’t add any more flour than necessary. Put pie pan over dough and invert the canvas onto the pie pan. Peel the canvas back and adjust the dough to the pan. (This can be made in a food processor too.)

GRAHAM CRACKER:
Finely crush 1⅔ c. crackers. Add ¼ c. sugar and ⅓ c. softened butter. Blend well with a fork. Press evenly into a pie pan with the back of a large spoon. Bake at 375° for 8 minutes then cool. This crust can be unbaked and chilled for use with cold or frozen fillings.

NO-ROLL:
Put into your pie pan and mix well:
1½ c. flour of your choice, 1 tsp. salt, 1 T. sugar. Add ½ c. canola oil and 3 T. milk. Mix well. Pat into pan evenly. Bake 375° until slightly browned then put desired filling in and return to oven.









MERINGUE

In a very clean dry glass bowl, BEAT until stiff peaks form:
3 egg whites
¼ tsp. cream of tartar
Dash of salt

CAREFULLY FOLD IN, try not to smash the air out of whites:
6 T. powdered sugar


SPREAD meringue over hot pie filling all the way to the edge of the piecrust, this keeps the filling from shrinking.

BAKE: at 250° in a pre-heated oven for 30 minutes or until meringue is a golden brown.

Cool to room temperature, then refrigerate.















PUDDINGS

BREAD PUDDING

BREAK INTO 1” PIECES and put into buttered 9”x13” pan:
2 c. day old bread – white or wheat

MIX TOGETHER IN SEPARATE BOWL:
2 large eggs
2 ¼ c. milk
½ c. brown sugar
½ tsp. cinnamon
¼ tsp. nutmeg
1 tsp. vanilla
¼ tsp. salt
½ c. silken tofu (optional)

POUR milk mix over bread pieces, stir all together along with ½ c. raisins. Let sit for about 15 minutes or until bread has soaked up the milk.

SPRINKLE top with 2 T. sugar and ¼ c. chopped nuts.

PRE-HEAT the oven to 350°. Put the pudding pan on a cookie sheet that has had water put in it.

BAKE for about 45 minutes or until knife inserted in the middle comes out clean.

Serve with warm Butterscotch Sauce. (Odds ‘n Ends)







CORNSTARCH PUDDING

VANILLA

MIX TOGETHER IN A SAUCEPAN:
⅓ c. sugar
3 T. cornstarch
¼ tsp. salt

STIR IN WELL:
2 ¾ c. milk (½ & ½ can be part of the milk)

BRING TO A BOIL over medium heat.

BOIL 1 minute, remove from heat.

STIR IN:
2 T. butter
1 tsp. vanilla


VARIATION:
CHOCOLATE: Increase sugar to ½ c. Add 3 T. cocoa or 2 oz. semi sweet chocolate









FRENCH CUSTARD PUDDING

COMBINE AND MIX WELL IN A SAUCEPAN:
⅓ c. sugar
1 T. each – all purpose flour and cornstarch
¼ tsp. salt

ADD AND BLEND:
1½ c. milk

COOK and stir until mixture thickens. Boil for 2-3 minutes.

STIR a little hot mixture into 1 egg – slightly beaten. Slowly pour the egg mix back into the hot mix, stirring constantly. Bring back to boiling and cook for another 2 minutes.

TAKE OFF HEAT and stir in 1 tsp. vanilla.

COOL then fold in ½ c. whipped cream.

NOTE: Use this pudding for Cream Puffs






FLAN PUDDING
(Caramel Custard)

PUT in a small frying pan and melt by shaking until it caramelizes:
⅓ c. granulated sugar

POUR melted sugar into a 9” pie pan, covering the bottom evenly.

BEAT TOGETHER well:
6 eggs
6 T. granulated sugar
1 tsp. vanilla
2 c. milk

POUR egg mixture onto the caramelized sugar.

PUT a pan or cookie sheet with 1” of water in it in a pre-heated 350°oven.

PUT the custard pan in the pan with water in it and BAKE for about 25 minutes or until center circle barely moves.

REMOVE from oven and chill. When cold, loosen just the custard edge, then cover with a large plate and invert. The flan will slowly slip free and the caramel sauce will flow out.










TAPIOCA PUDDING

COMBINE AND LET SIT ABOUT 15 MINUTES:
1 qt. milk
¼ c. quick cooking tapioca
½ c. sugar
¼ tsp. salt
⅛ tsp. nutmeg

ADD and bring all to a boil, stirring constantly:
3 egg yolks, slightly beaten

REMOVE from heat and add:
1½ tsp. vanilla

BEAT UNTIL STIFF:
3 egg whites

PUT about ⅓ of the beaten egg whites in a separate bowl. SLOWLY STIR the hot mixture into the egg whites.

FOLD in the remaining egg whites. Chill.

Top with fruit of your choice.






MISCELLANEOUS TREATS

CREAM PUFFS

IN A 4 QT. SAUCEPAN:
Melt ½ c. butter in 1 c. boiling water

ADD, cook, and stir vigorously until mixture forms a ball:
1 c. sifted all purpose flour
¼ tsp. salt

REMOVE from heat, cool, and beat in one at a time:
4 eggs

DROP dough by heaping tablespoon 3” apart on a greased cookie sheet.

BAKE at 450° for 15 minutes then at 325° for 25 minutes or until puffs are nicely golden brown all over. Turn oven off.

REMOVE FROM OVEN, split the puffs, then return them to the oven to dry out, about 20 minutes. Cool on a rack. Fill centers with French Custard Filling and drizzle with chocolate syrup.







FROSTINGS

BUTTERCREAM: In a small bowl cream together:
6 T. softened butter
⅓ c. milk
1 tsp. vanilla
2 ⅔ c. sifted powdered sugar ( ⅓ c. at a time)
This makes about 2 cups.
Note – ½ c. cocoa powder can be added for chocolate frosting.


CREAM CHEESE:
In a small bowl cream together:
1- 3 oz. package softened cream cheese
1 T. softened butter
1 ½ c. sifted powdered sugar ( ⅓ c. at a time)
ADD milk , as needed or use orange or lemon juice.


HIGH GLOSS GLAZE: Melt in a small saucepan:
3 T. water
2 T. light corn syrup
1 tsp. shortening
REMOVE FROM HEAT AND STIR IN:
2 ½ - 3 c. sifted powdered sugar (⅓ c. at a time)
This makes about 1 cup. Use it on cookies, cakes, and sweet rolls.
It maintains its gloss after drying.






FRUIT COBBLER
TOPPING: Sift into a large mixing bowl:
1 ½ c. unbleached flour
2 T. sugar
1½ tsp. baking powder
¼ tsp. soda
¼ tsp. salt
CUT IN: ¼ c. butter until crumbly.

MIX TOGETHER: then add to flour mix:
½ c. buttermilk
1 egg
½ tsp. vanilla
Note – topping should be on the moist side.

FRUIT BOTTOM: Fresh or defrosted fruit of your choice.
In a buttered 9”x 9”x 2” pan, put in enough fruit to generously cover bottom. Mix in 1 cup sugar, 2 T flour or cornstarch, and a little lemon juice.

PUT topping on and spread evenly. Sprinkle with sugar and cinnamon.

BAKE at 350° for 20-25 minutes or until topping is evenly brown and the center dough has cooked completely. The fruit bottom will bubble up through the cracks in the topping.






SWEET SAUCES FILLINGS

BUTTERSCOTCH SAUCE: Bring all to a boil
1 c. light brown sugar
½ c. butter
½ c. cream or ½ & ½
1 T. corn syrup
Remove from heat, serve warm on bread pudding.

BUTTER SAUCE: Combine and heat
1 ¼ c. sugar
¾ c. evaporated milk
¾ c. butter
2 tsp. vanilla
Remove from heat, serve warm on applesauce cake.

GERMAN CHOCOLATE FILLING: Combine and cook:
1 c. evaporated milk
1 c. powdered sugar
3 egg yolks
½ c. butter
1 tsp. vanilla
When mixture thickens, add 1⅓ c. coconut, 1 c. chopped pecans or almonds. Beat until thick enough to spread on top and between layers or cooled German Chocolate Cake.