EZ STIR-N-ROLL PIE CRUST

Mix flour and salt together.

1 1/3 c. flour

½ t. salt

Pour oil up to 1/3 c. mark in measuring cup. 

Add milk to ½ cup mark.

Pour oil and milk all together into flour mixture.

1/3 c. oil

3 T. Milk

 

Mix with fork until all dry ingredients are mixed in
and it can be formed into a ball.
Might need to add a few drops of water.
Don’t over work because it will make the crust tough.

Roll out between 2 pieces of wax paper or plastic wrap.

Peel off the top piece of wax paper.
Lift crust (along with bottom wax paper)
and turn it over the pie plate, centering it.
Gently peel off the bottom piece of paper.

Fit into a pie plate but don’t stretch the dough.
Patch holes, crimp edge.

For pre-baked shells, prick with a fork and
bake at 475, 8-10 minutes.

 

For 2 crust pie (Fruit Pie) use:       For cobbler use:

2 c. flour                                             4 c. flour

¾ t. salt                                              1 t. salt

½ c. oil                                                1 c. oil

¼ c. milk                                             ½ c. milk

FRUIT COBBLER with pastry crust

6 c. berries

1 ½ c. sugar

2 t. almond extract and/or 2 T. lemon juice

¼ c. tapioca

Mix together, dot with butter, put between crusts (recipe is above) in 11”x9” pan.

Bake 350, 30-40 minutes. Can be frozen and baked later.

EASY FRUIT COBBLERS

For 1 pint fruit:

melt in 1 quart casserole

¼ cup butter

Mix together and pour over butter:

½ cup milk

½ cup flour

½ cup sugar

1 t. baking powder

Pour over batter:

1 pint fruit

​

For 3 cups fruit:

Melt in 2 quart casserole

½ cup butter

Mix together and pour over butter

1 cup milk

3 eggs

1 cup flour (part cornmeal)

½ t baking powder

Pour over batter:

3 cups fruit

Sprinkle sugar and cinnamon on top.
Bake at 350, 40-45 minutes

CHOCOLATE SHEET CAKE

Heat together stirring occasionally until margarine is melted:

2 sticks margarine

½ c. water

¼ c. cocoa

Meanwhile mix together:

2 c. flour

2 c. sugar

1 t. soda

¼ t. salt

Pour hot mixture over the flour mixture and mix well

Add:

2 eggs, beaten

1 c. buttermilk

 

Bake in greased and floured jelly roll pan
350 degrees for 20 minutes.
(Cake should just begin pulling away from sides of pan) Do not overbake. Frost while warm

CHOCOLATE SHEET CAKE FROSTING

Heat together stirring occasionally until margarine is melted:

1 stick margarine

¼ c. cocoa

1/3 c. milk

Pour this hot mixture over:

1 lb. bag powdered sugar (more or less)

Add:

1 t. vanilla

1 c. chopped nuts (optional)

Beat well

Spread gently onto hot cake

RASPBERRY SAUCE

2 c. raspberries

¼ c. raspberry liquer

1 c. powdered sugar

3 T. lemon juice

Process in food processor and strain seeds out.

Optional—add raspberry seedless jelly

Add water if too thick

 

LIME FREEZE RICK BAYLESS

Lime zest

¾ cup lime juice

1 cup sugar

1/3 cup corn syrup

1½ cup water

Freeze in 9x13 pan for 45 minutes.

Stir every 15 minutes until set.

PECAN PIE

3 eggs, beaten

Mix together and add:

1 cup sugar

1 T. flour

½ t. salt

Stir in:

1 cup light corn syrup

1 T. melted butter, cooled

1 t. vanilla

Add:

1 c. chopped pecans

Pour into uncooked pie shell. Bake 350,
45 min-1 hour. (Until it is not shaky)

CUSTARD PIE

Scald (heat until skin forms across top):

2 & 2/3 c cooled milk

Beat:

4 eggs

Mix together and add to eggs:

2/3 c. sugar

1 T. flour

½ t. salt

1 t. vanilla

¼ t. nutmeg

add to cooled milk.

Pour into uncooked pie shell 

Bake 350, 30-45 minutes (until it is not too soft any more. It might shake slightly)

THE ULTIMATE LEMON MERINGUE PIE

Lemon Filling

1 cup granulated sugar

¼ cup cornstarch  

1/8 teaspoon table salt 

1 ½ cups cold water 

6 large egg yolks 

1 tablespoon lemon zest from 2 lemons

½ cup lemon juice from 2 to 3 lemons or more

2 tablespoons unsalted butter 

For the filling: Mix sugar, cornstarch, salt, and water in a large, nonreactive saucepan. Bring mixture to simmer over medium heat, whisking occasionally at beginning of the process and more frequently as mixture begins to thicken. When mixture starts to simmer and turn translucent, whisk in egg yolks, two at a time. Whisk in zest, then lemon juice, and finally butter. Bring mixture to a brisk simmer, whisking constantly. Remove from heat, place plastic wrap directly on surface of filling to keep hot and prevent skin from forming.

Meringue Topping

1 tablespoon cornstarch 

¼ teaspoon cream of tartar 

½ cup granulated sugar

4 large egg whites  (or 5)

½ teaspoon vanilla extract 

 Makes one 8 or 9-inch pie

Heat oven to 325 degrees.

 

For the meringue: Mix cornstarch with 1/3 cup water in small saucepan; bring to simmer, whisking occasionally at beginning and more frequently as mixture thickens. When mixture starts to simmer and turn translucent, remove from heat. Let cool while beating egg whites.

 

 Mix cream of tartar and sugar together. Beat egg whites and vanilla until frothy. Beat in sugar mixture, 1 tablespoon at a time; until sugar is incorporated and mixture forms soft peaks. Add cooled cornstarch mixture, 1 tablespoon at a time; continue to beat meringue to stiff peaks. 

 

(If filling has cooled remove plastic from filling and return to very low heat during last minute or so of beating meringue to ensure filling is hot).

Pour filling into prebaked pie shell. Using a rubber spatula, immediately distribute meringue evenly around edge of pie first then center of pie to keep it from sinking into filling. Make sure meringue attaches to pie crust to prevent shrinking. Use spoon to create peaks all over meringue. Bake pie until meringue is golden brown, about 20 minutes. Transfer to wire rack and cool to room temperature. Serve. From

RUM CAKE

Mix together and beat well:

1 box Betty Crocker Super Moist Golden Vanilla Cake Mix, plus 1-2 T. flour

1 pkg. Instant Vanilla Jello Pudding

½ c. cold water

½ c. oil

4 eggs

Mix in:

½ c. Bicardi Rum, light

Pour into greased and floured bundt cake pan to which ½ c. chopped pecans have been added in bottom.

Bake 1 hour at 325. 

While cake is cooking mix and boil 5 minutes:

1 stick oleo

1 c. sugar

¼ c. water

Remove from heat and add
½ c. rum

 

While cake is hot put holes in top with skewers or chopsticks, pour sauce over cake. Leave in pan until cold

EASY OATMEAL COOKIES

Mix together:

½ cup sugar

½ cup brown sugar, packed

Add & mix in:

½ cup shortening

Add:

1 egg

1 teaspoon vanilla

Mix together dry ingredients:

1 cup flour

½ tsp. baking powder

½ tsp. soda

½ tsp. salt

Stir well into wet ingredients and add:

1 ½ cups rolled oats

Bake at 350 for 8 minutes or until done

 CREME BRULEE (from the Julia Child Cookbook)

 Yield: Eight 4-ounce ramekins

3 cups heavy cream

1 vanilla bean, or 2 tsp vanilla extract

Grated zest of a large orange

6. large egg yolks

1/2 cup granulated sugar

1/2 cup light-brown sugar, or more if needed

 

Equipment: Eight 4-ounce ramekins (small souffle molds); a wire whisk; a sieve; a mixing bowl and a large (4-cup) measuring cup; a baking pan with 2-inch sides, large enough to hold all the ramekins; a propane blowtorch (optional)

 

Making the custards: Preheat the oven to 350. Pour the cream into a 6-cup saucepan, stir in the vanilla bean or vanilla extract and the orange zest, and bring to the simmer. Remove from heat, cover the pan, and let steep for 5 minutes.

Whisk the egg yolks and sugar in the mixing bowl for several minutes until the yolks are thick, pale yellow, and form a fat, slowly dissolving ribbon when dropped from the whisk back into the bowl.

Remove the vanilla bean from the hot cream (save it-you can use it again). So as not to scramble the egg yolks, stir by dribbles half a cup of the hot cream into the yolks, stirring (not beating--you do not want to form bubbles). Adding it in a slow stream, stir in the rest of the cream. Set the sieve over the quart measure and strain the custard mixture through it to eliminate any coagulated bits of egg and the orange rind. Skim off any bubbles from the surface of the custard.

Arrange the ramekins in the baking pan and pour or ladle 1/2 cup of custard into each, leaving 1/4 inch at the top for the glaze. Set the baking pan in the oven and pour in enough hot water to come halfway up the ramekins.

Bake the custards for 30 to 35 minutes, until the tops are set but the custard in the center is still quite soft to the touch. Carefully remove the baking pan from the oven, and lift the ramekins from the hot water. Let them cool briefly, then chill thoroughly in the refrigerator, at least 4 hours. Either serve them as pots de creme, or glaze them as follows.

 

Forming the brown-sugar crust: Loosen the brown sugar if packed and break up any lumps with your fingers. Sprinkle a tablespoon or so over each custard and smooth it gently with the back of a spoon, forming an even layer of sugar that completely covers the surface.

 

To make the crust with a blowtorch: Ignite the torch and direct the flame downward over a ramekin, always keeping the tip of the flame about 8 inches above the sugar. Move the torch around constantly, shifting the focus of the heat as the sugar melts. Heat each custard gradually-for 10 seconds or longer, depending on the power of the torch-until lightly caramelized all over.

If one section of sugar is darkening too fast, move the flame to another area, or start heating another ramekin. When all the custards have been crusted, give them a few moments to harden, then serve. . 

 

To make the crust under a broiler: Set the ramekins in a heatproof tray or baking dish (l or 2 at a time if you are not sure how quickly your broiler will crust them). Turn on the broiler and place the ramekins underneath, so the surface of the sugar is about 5 inches below the heat. Leave the door open so you can watch as the sugar melts and starts to caramelize. Turn the ramekins around if one side gets too brown, so that the glaze is consistent around. Remove the custards as soon as the sugar is turned to a smooth sheet of brown glaze. If it has blackened in spots, set the remaining custards lower or reduce the glazing time. If the ramekins have been heated by the broiler, chill them briefly before serving.