French Silk Pie

INGREDIENTS:

1 c. sugar
1 c. butter
3 sq. unsweetened choc., melted & cooled
1 tsp. vanilla
4 eggs

DIRECTIONS:

Cream butter and sugar. Add chocolate, vanilla and 2 eggs. Beat at high speed for 5 minutes. Add 2 eggs and beat 5 more minutes. Pour into graham cracker crust and chill. Top with Cool Whip and chocolate shavings.

French Apple Pie With Nutmeg Sauce

INGREDIENTS:

8 c. peeled sliced tart baking apples (about 3 lb.)
1/2 c. water
1 1/2 c. sugar
1 tsp. vanilla
1 baked 9″ pastry shell
1 c. graham cracker crumbs
1/2 c. all-purpose flour
1/2 c. sugar
1/3 c. butter
Nutmeg sauce

DIRECTIONS:

Place apple slices and water in a large saucepan. Bring to boiling. Reduce heat. Cover and simmer 10-12 minutes. Drain. Stir in the 1 1/2 cups sugar and vanilla.

In a medium bowl combine graham cracker crumbs, flour and 1/2 cup sugar. Cut in butter until mixture resembles coarse crumbs. Transfer apples to pastry shell. Top with crumb mixture. Bake in 375 degree oven about 25 minutes. Cool. Serve with nutmeg sauce. Serves 8.

Nutmeg Sauce: In a saucepan combine 1 egg yolk, 1 cup milk and 1/2 cup sugar. Bring to boiling, stirring constantly. Reduce heat; simmer 1 minute. Stir in 1/2 teaspoon ground nutmeg. Serve warm.

French Apple Pie

INGREDIENTS:

3/4 c. sugar
1/4 c. all-purpose flour
1/2 tsp. ground nutmeg
1/2 tsp. ground cinnamon
Dash of salt
6 c. thinly sliced pared tart apples

DIRECTIONS:

Heat oven to 425 degrees. Mix sugar, flour, nutmeg, cinnamon, and salt. Stir in apples. Sprinkle apple filling with crumb topping. Bake until crust is brown and juices begin to bubble. Cover top with aluminum foil during last 10 minutes of baking.

French Coconut Pie

INGREDIENTS:

1 1/2 c. sugar
3 eggs
1 tsp. vanilla
1 stick butter
1 tbsp. vinegar
1 (4 oz.) can coconut

DIRECTIONS:

Mix sugar into the well beaten eggs. Blend in butter, add vanilla and vinegar. Pour into an unbaked shell and sprinkle the coconut on top. Bake 50 minutes at 350 degrees or until coconut is golden brown.

French Lemon Pie

INGREDIENTS:

1 c. sugar
1/2 c. white Karo
4 eggs
3 tbsp. butter, melted
Juice & rind (grated) of 1 1/2 lemons
3 tbsp. flour

DIRECTIONS:

Beat all ingredients together in mixing bowl. Pour into unbaked crust and bake until firm at 350 degrees for 45 minutes.

Cauliflower-Cheese Pie With Grated Potato Crust

INGREDIENTS AND DIRECTIONS:

CRUST:

2 c. packed, grated raw potato
1/2 tsp. salt
1 egg, beaten
1/4 c. grated onion

Heat oven to 400 degrees. Set the freshly grated potato in a colander over a bowl. Salt it and leave it for 10 minutes. Then squeeze out the excess water and add it to the remaining ingredients. Pat in into 4 well-oiled 9 inch pie pan, building up the sides of the crust with lightly floured fingers. Bake for 40-45 minutes, until browned. After the first 30 minutes brush the crust with a little oil to crispen it. Turn oven down to 375 degrees

FILLING:

1 heaping, packed c. grated Cheddar cheese
1 med. cauliflower, broken into sm. flowerets
1 med. clove crushed garlic
1 c. chopped onion
3 tbsp. butter
Dash of thyme
1/2 tsp. basil
1/2 tsp. salt
2 eggs beaten with 1/4 c. milk
Black pepper
Paprika

Saute onions and garlic, lightly salted in butter for 5 minutes.Add herbs and cauliflower and cook, covered 10 minutes, stirring occasionally. Spread half the cheese into baked crust, then the saute, then the rest of the cheese. Pour the custard over and dust with paprika. Bake 35-40 minutes until set.

Oatmeal Crust Cherry Pie

INGREDIENTS:

CRUST:

Scant 1/2 c. melted butter
1/2 c. brown sugar
1 c. flour
1 c. quick oats

DIRECTIONS:

Mix together as for crumb crust and pat into pie pan. Save 1/4 cup of mix to sprinkle on top. Use 1 can cherry pie filling or following recipe:

Drain 1 (#2) can sour pie cherries. To juice add 3/4 cup sugar and 4 level tablespoons of cornstarch. Blend smooth and cook until thick and clear, stirring constantly. Add cherries, dash of salt, and 2 teaspoons fresh lemon juice. Mix and pour into crust. Top with crumbs and bake at 375 degrees until bubbly. Serve cool, with vanilla ice cream, whipped cream, or plain.

Strawberry Pie & Crust

INGREDIENTS:

PIE:

1 qt. strawberries
1 c. sugar
3 tbsp. cornstarch
2 tbsp. Karo syrup (white)
1 c. water
3 tbsp. strawberry Jello

CRUST:

1 1/2 c. sifted flour
1/2 c. oil
1/2 tsp. salt
2 tbsp. sugar
2 tbsp. milk

DIRECTIONS:

Mix crust. Sift flour; add oil, salt, sugar and milk. Blend well. Press in pan with back of spoon. Bake at 400 degrees until brown.

FILLING: In heavy saucepan add sugar, cornstarch, Karo and water. Bring to boil until thick and clear. (You may add red food coloring.) Set off fire and add 3 tablespoons Jello. Let cool. Add 1 quart cleaned and drained strawberries (fresh). Pour into crust and refrigerate. May also use peaches, pineapple or lemon.

$100 Pumpkin Pie - Crust

INGREDIENTS:

1 unbaked 9″ pie crust
2 tbsp. butter
1/3 c. firmly packed light or dark brown sugar
1/2 c. chopped pecans

DIRECTIONS:

Bake crust in preheated 425 degree oven, 5 minutes. Combine butter and sugar in small heavy pan, constantly stir over moderate heat until sugar has melted and mixture bubbles. Remove from heat; stir in pecans. Spread evenly in crust, return to 425 degree oven, bake for another 5 minutes. Remove to wire rack; let cool while preparing filling. Reduce oven heat to 375 degrees.

Cauliflower-Cheese Pie (With Grated Potato Crust)

INGREDIENTS:

CRUST:

2 c. packed, grated raw potato
1/2 tsp. salt
1 egg, beaten
1/4 c. grated onion

FILLING:

1 heaping, packed c. grated Cheddar cheese
1 med. cauliflower, broken into sm. flowerets
1 med. clove crushed garlic
1 c. chopped onion
3 tbsp. butter
Dash of thyme
1/2 tsp. basil
1/2 tsp. salt
2 eggs and 1/4 c. milk beaten together
Black pepper
Paprika

DIRECTIONS:

Heat oven to 400 degrees. Set freshly grated potato in a colander over a bowl. Salt it and leave for 10 minutes. Then squeeze out the excess water (which can be used for soup stock) and add to the remaining ingredients. Pat into a well-oiled 9-inch pie pan, building up the sides of crust with lightly-floured fingers. Bake 40-45 minutes until browned. After the first 30 minutes, brush the crust with a little oil to crispen it.

Turn oven down to 375 degrees. Saute onions and garlic, lightly salted, in butter for 5 minutes. Add herbs and cauliflower and cook, covered, 10 minutes, stirring occasionally. Spread half the cheese into baked crust, then the saute, then the rest of the cheese. Pour custard over and dust with paprika. Bake 35 to 40 minutes until set.

Preparation time: about 2 hours, including baking. 1 9-inch pie.

Chicken Pot Pie

INGREDIENTS AND DIRECTIONS:

Cook stewing chicken in salt, pepper, onion (chopped), celery (diced) and parsley to taste until chicken is tender. Remove chicken from liquid. Add water to make 4 quarts of broth. Pick chicken from bones.

Add chicken meat and about 5 medium potatoes (quartered) to broth. Cook until potatoes are almost soft.

Add Pot Pie dough: 1 egg 2 tsp. baking powder 1/2 egg shell of water 3/4 tsp. salt

Mix above ingredients, roll out and cut into 2″ squares (patches). Be sure chicken broth is boiling. Layer patches in boiling broth. Cover and simmer until done, about 30 minutes, stirring occasionally.

Chicken Pot Pie

INGREDIENTS:

1 stewing hen, cooked

DIRECTIONS:

Remove chicken from broth.

Mix: 1 tsp. salt 2 tbsp. Crisco Liquid - cold water

Roll out real thin, cut in strips, drop in boiling broth. Remove chicken from bones and drop in pot with pie.

Chicken Pot Pie

INGREDIENTS AND DIRECTIONS:

Place one cut up stewing chicken in a pot and cover it with salted, boiling water and cook until done. Remove meaty water and cook until done. Remove meaty pieces and brown in flour and butter.

To broth add pot pie batter mixed as follows: 3 tablespoons butter, 1 1/2 cups flour and milk to make a soft dough.

Chicken Pot Pie

INGREDIENTS:

1 (4 lb.) chicken, cut up
12 c. water
1 1/2 tsp. salt
1/2 tsp. pepper
1 rib celery, diced
4 medium thin-skin potatoes, peeled and quartered (about 1 lb.)
1 lg. onion, coarsely chopped
4 lg. carrots, cut into 1 inch disks
2 tbsp. chopped parsley
2 c. flour
1/2 tsp. salt
1 tsp. baking powder
2 tbsp. solid vegetable shortening
1 egg, beaten
1/3 c. water

DIRECTIONS:

Simmer chicken in water with salt, pepper, and celery about one hour or until tender. As chicken cooks, skim surface occasionally. Lift chicken from pot and remove skin and bones. Return meat to pot. Add potatoes, onions, and carrots. Bring to boil and cook 15 to 20 minutes. Stir in parsley.

As chicken and vegetables boil, prepare pot pie by combining flour, salt, and baking powder. Cut in shortening until mixture is cracker-meal fine. Stir in egg and water. Use a rolling pin to roll out dough very thin (about 1/8th inch) on lightly floured board. Cut into 2 inch squares. Drop squares in boiling water with chicken and vegetables. Cover and cook another 15 to 20 minutes. Serve in wide bowls. Serves 6.

Chicken Pot Pie

INGREDIENTS AND DIRECTIONS:

1 lg. fryer or chicken breasts, legs 6-8 pieces
1 can cream of chicken soup
1 tsp. onion salt
1 pkg. frozen peas & carrots
Salt & pepper to taste
1/2 stick butter, melted

Boil chicken 1-1 1/2 hours. Cool and take out bones. Chopped. Add chicken, frozen peas and carrots. Cream chicken soup. Add enough of chicken broth into chicken, peas, carrots, soup and heat on top of stove. Make this kinda soupy. Pour into a 13 x 9 inch casserole dish.

Make pie crust to cover top of chicken. Pour melted butter over crust and bake at 350 degrees for about 1 hour or until pie crust is done and brown. Serves 4-6 people. You can make these chicken pot pies and put into smaller pie dishes and freeze for later.

PIE CRUST:

Mix together: 1 tsp. salt Cut in 2/3 c. Crisco shortening

Sprinkle with 4 tablespoons cold water. I make 2 cups of ice water to use. Mix up well. Press into a ball. Sprinkle flour on table top. I use wax paper on damp table and roll out crust. Cut into strips. Lay on chicken, peas and carrots. Please note: Roll pie crust out very thin.

Chocolate Chip Cookies

INGREDIENTS:

1 c. brown sugar
1 c. white sugar
1/2 c. shortening
2 eggs
1/2 c. water
1 tsp. soda
1 tsp. salt
Vanilla
3 c. flour
1/2 c. nuts
1 pkg. chocolate chips (6 oz.)

DIRECTIONS:

Drop on cookie sheet from teaspoon and bake at 350 for 10 or 15 minutes.

Chocolate Chip Cookies

INGREDIENTS AND DIRECTIONS:

1 c. butter
1/4 c. granulated sugar
3/4 c. packed light brown sugar
1 (4 oz.) pkg. INSTANT vanilla pudding

Cream together in large mixer bowl.

Add:

2 eggs
1 tsp. vanilla extract

Beat until smooth and creamy.

Mix:

2 1/4 c. unsifted flour
1 tsp. baking soda

Add:

1 1/4 c. flour mixture to creamy batter and blend

Add:

12 oz. chocolate chips
Balance of flour mixture (1 c.)

Just stir until blended.

Put dough mixture in glass or ceramic dish in refrigerator (cover with Saran Wrap and aluminum foil) until ready to use. Drop by teaspoon about 2 inches apart on ungreased cookie sheet. Bake at 375 degrees about 5-10 minutes or until lightly brown. While still barely warm, put in plastic container (lined with plastic wrap) and keep lid on).

Chocolate Chip Cookies

INGREDIENTS:

1 c. white sugar
1 c. brown sugar
1 c. butter
1 c. vegetable oil
1 egg
1 tbsp. milk
1 tsp. cream of tartar
1 tsp. salt
1 tsp. vanilla
1 tsp. baking soda
3 1/2 to 4 c. flour

DIRECTIONS:

Mix in order given. Add 1 package chocolate chips and 1/2 cup chopped nuts. Drop by spoonfuls on cookie sheet. Bake at 350 degrees until lightly browned.

Chocolate Chip Cookies

INGREDIENTS:

2 1/4 c. flour
1 tsp. baking soda
1 c. butter
1 pkg. instant vanilla or chocolate pudding
2 eggs
1 (12 oz.) pkg. chocolate chips
1/4 c. sugar
3/4 c. brown sugar
1 tsp. vanilla
1 c. chopped nuts

DIRECTIONS:

Mix flour and soda. Combine butter, sugars, vanilla and pudding mix in large bowl, beat until smooth. Beat in eggs. Add flour mixture then chips and nuts. Batter will be stiff. Drop by rounded teaspoon, about 2 inches apart onto cookie sheet. Bake 8 to 10 minutes at 375 degrees. Makes 6 dozen.

Chocolate Chip Cookie

INGREDIENTS:

1/2 c. gran. sugar
1/2 c. packed brown sugar
1/3 c. butter, softened
1/3 c. shortening
1 egg
1 tsp. vanilla
1 1/2 c. all purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
1/2 c. chopped nuts
1 pkg. (6 oz.) semisweet chocolate chips

DIRECTIONS:

Heat oven to 375 degrees. Mix sugars, butter, shortening, egg and vanilla. Stir in remaining ingredients. Drop dough by rounded teaspoonfuls about 2 inches apart on ungreased cookie sheet. Bake for 8 to 10 minutes. Cool and serve.