Coconut Pie
Pie Crust
(Judy)
Cut shortening into flour and salt. Mix egg, vinegar and water and add to flour mixture. Makes 3 crusts.
Combine all ingredients in the order given and mix well. Pour into greased 10" pie pan and bake 45 minutes at 350º. Do not overbake even though center seems soft. The pie forms its own delicate crust and the center is solid enough to cut when cool.
1 10" pie crust
1 egg white, beaten
5 1/2 C peeled, sliced cooking apples
1 T Lemon Juice
1/2 C sugar
3 T flour
1/4 C brown sugar
1/2 t ground cinnamon
1/2 t nutmeg
1/4 t salt
Heat oven to 375. Brush the bottom and sides of the pie crust evenly with egg white. Bake on baking sheet until light brown, this will take about 5 minutes. Remove crust from oven. In a bowl, combine apples, lemon juice, sugars, flour, cinnamon, nutmeg and salt. Mix well, spoon into crust. Sprinkle topping evenly over apples. Bake on baking sheet 50 minutes or until topping is golden and filling is bubbly. Makes 8 servings.
Topping:
3/4 C flour
1/4 C sugar
1/4 C brown sugar
1/3 C margarine or butter
In bowl, combine flour and sugars. Cut in butter until crumbly.
5 cups flour
3 t baking powder
1 t salt
3 T sugar
1 cup crisco
1 large can milnot
1 egg
Mix above ingrediants together. Pinch off enough dough to make 1 to 1 1/2" ball. Roll out flat. Fill with favorite fruit filling or pudding filling. Fry till golden brown. Top with glaze if desired. Makes about 25.
1 1/4 cups sugar
2 T flour
2 T cornstarch
2 t cocoa
1 1/2 T margarine, melted
2 T water
2 extra large eggs
1 large can evaporated milk
3/4 cup angel-flake coconut
1/3 cup chopped pecans
1 t vanilla
1 9" pie shell, unbaked
Mix sugar, flour, cornstarch and cocoa in a bowl and mex well with a wire whisk. Add melted margarine and water. Add eggs, one at a time, and whip until well beaten. Add milk and continue to whip. Add coconut and pecans, mix; add vanilla. Pour into pastry shell and bake in 375° oven for 45 minutes. Remove from oven and let cool before serving.
Pre-heat the oven to 350. Mix together the applesauce,
butter, and sugar. Add the juice and zest from the lemon.
Beat the egg yolks with the cream. Add to the mixture.
Place the raisins and walnuts in the pie shell. Top with
the mixture. Bake for 25-35 minutes or until the pie is
firm and the crust is lightly browned. (This is just one version of the famous dessert from Massachusetts.)Serves 6-8.
Cream together cream cheese and powdered sugar. Fold in pineapple and 1/2 of cool whip. Then fold in pecans. Pour into graham cracker or vanilla wafer crust. Let set up then put remainig cool whip on top. Garnish with pecans.
3 egg whites
1 t baking powder
1 cup sugar
1 cup ritz crackers, crumbled
1 cup pecans
Bat egg whites until stiff. Fold in sgar and baking powder. Stir in crackers and pecans. Pour into greased pie plate and bake 350º about 20 minutes, or until golden brown. Let cool. Cover with cool whip.
Blend ingredients until well mixed. Pour into greased & floured pie pan. Let stand for 5 minutes. Bake @ 350 for 40-45 minutes. (This pie makes its own crust)
9 lbs. fresh peaches
2 t Fruit Fresh, (fruit preservative)
3 1/2 cups sugar
1/2 cup plus 2 T quick cooking tapioca
1/4 cup fresh lemon juice
1 t salt
1 9" pie, top crust
1/2 stick (4 T) butter
1 t cinnamon or nutmeg
To peel the peaches, first bring a pot of water to a boil. Using a paring knife, score the peaches with an X into the skins only. Gently drop the peaches in the boiling water for approximately 30 seconds to 1 minute. Using a slotted spoon, remove the peaches and place them in iced water for a minute. The skins should slip off easily. If not, place back into the boiling water for another 30 seconds.
Slice the peaches and put them in a bowl. Sprinkle Fresh Fruit and sugar, and stir into peaches. Stir remaining ingredients and mix well.(Filling for 4 pies.)
Line 4 pie pans with heavy foil or freezer paper, placing a piece of plastic wrap over foil. Put 4 to 5 cups filling each pan. Loosly fold wrapping around pie and freeze until firm. When filling is frozen solid, remove from pans and wrap tightly. Return to freezer until ready to use.
On pie baking day, for each pie, simply place frozen pie filling in a pie shell, add 1/2 a stick of butter and sprinkle with cinnamon or nutmeg. Top pie with additional pastry crust, seal well, and bake for 50 to 60 minutes in a preheated 375° oven.
Orange Ice Cream
(Peggy)
2 pkgs orange koolaide
1 large can milnot
1 can crushed pineapple and juice
1 mashed banana
3 cups sugar
nuts
Mix together and pour into freezer can. Fill to fill-line with milk. Makes 1 gallon.
Beat eggs on high speed until very light. Gradually add sugar, beating constantly. Add milnot, beat 1 to 2 minutes. Add vanilla and pecans. Pour into freezer, add milk to fill line.
1/2 cup half and half
1 cup heavy cream
3/4 cup sugar
3 egg yolks, beaten
2 1/2 cups strawberries, hulled
In a double boiler, combine the half-and-half and cream and heat over barely simmering water until scalded. Set aside. In a separate bowl whisk the sugar into the egg yolks. While whisking egg mixture add 1/2 cup of hot cream slowly into egg mixture to temper the egg yolks. Return mixture to remaining cream, stirring constantly until the custard coats the spoon. Immediately place pot in a pan of cold water and stir to cool. Cover and refrigerate for 2 to 3 hours. About 30 minute befor you freeze the ice cream, puree the berries in a blender or food processor, sprinkle with sugar and let stand until the sugar dissolves. Stir the berry puree into the custard. Freeze in an ice cream maker. Makes 1 quart.
2 cups sugar
4 to 6 eggs
4 cartons whipping cream
2 cartons half and half
whole milk
2 t vanilla
Beat eggs and sugar together until light. Add vanilla, cream and half and half. Stir together. Pour into freezer and fill with milk.
4 eggs beaten
2 1/2 cups sugar
3 t vanilla
1/4 t salt
2 pints half and half
3 1/2 cups milk
Beat eggs and add sugar slowly, beating until thick. Add remaining ingredients and mix well. Pour into freezer.