Category: Pies & Pastries (Page 1 of 2)

1 cup shortening
½ cup margarine
1 tsp salt
1 tsp sugar
3 cups flour
1 tsp vinegar
Less than ½ cup cold water

Cream shortening & margarine together. Add dry ingredients. Mix in well & then add water & vinegar. Make into a dough. Chill 15 min or more before rolling.

1 unbaked pie crust
Filling:
1 ¾ cups sugar
2 tbsp + 1 tsp flour
½ cup butter, melted
¾ cup buttermilk
3 eggs, one at a time
1 tsp lemon juice
Chopped nuts

Mix flour & sugar. Add melted butter. Add other ingredients. Whisk together. Pour into pie shell. Sprinkle with crushed nuts. Bake 45-50 min @ 375.

*use leftover buttermilk for making biscuits (add 1 tsp soda)

1 ½ cups squash, baked & put through sieve
2/3 cup sugar
1 tsp cinnamon
¼ tsp mace
½ tsp salt
2 eggs beaten
1 tbsp melted butter
2 cups milk
Unbaked pie crust

Mix sugar, spices & salt. Stir in squash. Add eggs & butter. Blend well, pour in milk gradually, mixing thoroughly. Pour into crust. Bake 45-60 min @ 375.

½ cup butter, melted
2 cups brown sugar
2 eggs beaten
2 tbsp vinegar
1 tsp vanilla
Mix together.

1/3 cup raisins, coconut or nuts

Put fruit into bottom of uncooked tart shells & pour 1 tbsp of syrup over, or enough to cover. Bake 15-20 min @ 375.

2 cups milk
7 tbsp flour
1 cup brown sugar
2 egg yolks
2 tbsp butter
½ tsp salt
1 tsp vanilla

Heat milk. Add flour & brown sugar (stir these together before adding to milk). Cook. Add beaten egg yolks (add some of hot filling to yolks, mix well & then add mixture to filling in pot). Bring to boil. Remove from heat & add butter, salt & vanilla. Pour into baked pie shell. Top with meringue & place in oven to brown.

¼ cup butter, melted
¼ cup cocoa
Mix together.

1 egg
¾ can evaporated milk
¾ tsp vanilla

Blend on high in blender. Add cocoa & butter. Blend on low. Add:

¾ cup sugar
1 ½ tbsp cornstarch

Blend until smooth, then add:

½ cup coconut
¼ cup nuts (optional

Blend until nuts are chopped. Pour into tart shells. Bake 20-25 min @ 375. Makes 24.

1 large (28 oz) can pumpkin
2 ½ cups brown sugar
1 ½ tsp ginger
3 tsp cinnamon
1 tsp nutmeg
2 tsp salt
6 eggs (beaten)
1 can evaporated milk
2 cups whole milk

Beat together. Pour into unbaked pie shells. Bake 1 hour @ 325. Makes 2 large pies.

Scald:
2 ½ cups milk

Add:
4 tbsp cornstarch (or 1/3 cup flour)
2/3 cup sugar
¼ tsp salt

Cook until it thickens & comes to a boil. Add:

3 egg yolks, beaten
1 tbsp butter
1 tsp vanilla
¾ cup coconut

Pour into baked pie crust. Top with meringue (using the 3 egg whites) & 1/3 cup coconut. Bake.

3 egg whites
½ tsp vanilla
¼ tsp cream of tartar
6 tbsp sugar

Beat egg whites with vanilla & cream of tartar until soft peaks appear. Gradually add sugar, beating until stiff & all of sugar is dissolved. Spread over hot filling, sealing edges to pastry. Bake 12-15 min @ 350, until golden. Cool.

1 pkg cream cheese
1 cup sugar
1 cup peanut butter
1 tbsp melted butter
1 tsp vanilla
Cream ingredients together, then fold in cream, ½ at a time.
1 cup heavy cream – whipped

Oreo cookie crumb crust
Topping:
1 cup chocolate chips, melted
3 tbsp coffee

Top with chopped peanuts. Refrigerate.