APPLE-BLUEBERRY PIE
3/4 cups sugar
2/3 cups flour
3/4 tsp cinnamon
1/2 tsp salt
1 tbsp lemon juice
4 tbsp butter
6 cups apples
4 cups blueberries
Make pie crust and put all above ingredients in and top with a top crust. Bake at 350* for 40 to 50 minutes. Makes 2 pies. Pie Crust: 4 cups flour
1 l/3 cups shortening
1 tsp salt
1 cup or more of water
Mix, roll out to form crust. (secret to a good crust - do not overmix. Best to add more water when mixing, you can always add more flour if needed)
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HONEY APPLE PIE
6 cups sliced tart apples
1 1/2 cups honey
1 1/2 tbsp lemon juice
1/4 cup flour
1 tsp cinnamon
1 1/2 tbsp butter or margarine
Roll out bottom crust and place in 8" pie pan. Arrange apple slices over pastry. Mix together honey, lemon juice and flour and pour over apples. Sprinkle with cinnamon and dot with butter. Cover with top crust and seal edges. Cut steam vents in top crust and bake at 425* for 40 minutes until apples are tender.
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BLUEBERRY PEACH PIE
(for one pie)
1 cup sugar
2/3 cup flour
1 tsp cinnamon
3 tbp butter
4 cups fresh blueberries (or frozen)
5 cups sliced fresh peaches
Mix sugar, flour and cinnamon. Pour blueberries in bottom of pastry lined pie pan, sprinkle half of sugar/flour mixture. Arrange peach slices, sprinkle with rest of of sugar/flour mixture. Dot with butter.
Put top crust on. Slit. Put a milk wash on top of crust.
Bake at 350* for 40 to 50 minutes.
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CHOCOLATE CREAM PIE
1 pkg. chocolate pudding
1 quart milk (4 cups)
3 tbsp. flour
3 tbsp. sugar
1 egg
Mix dry ingredients. Beat egg slightly with milk, add to dry ingredients and cook until thick. Pour into prepared pie crust.
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COCONUT PIE
2 cups milk
3/4 cup sugar
4 eggs
1/2 cups flour
6 tbsp butter or margarine
1 tsp vanilla
1/2 tsp salt
1 cup coconut
In blender combine all ingredients (except coconut). Cover and blend 10 seconds, scrape sides. Blend another 10 seconds. Add coconut blend 2 seconds. Pour in a greased 10" pie plate.
Bake at 350* for 50 to 55 minutes.
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MAGIC COCONUT CUSTARD PIE
4 eggs
1/4 cup margarine
1 cup sugar
1/2 cup flour
1/4 tsp salt
1/2 tsp baking powder
2 cups milk or half and half
1 cup coconut
1 tsp vanilla
Put all of above all at once into a blender until mixed. Pour into a 10" pie pan. When done - crust on bottom - custard in middle - coconut on top. Bake at 350* for l hour.
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RICE PIE
Crust(Makes 2 - 10" Pies)
2 cups flour
1/2 cup sugar
pinch of salt
1/4 cup butter or margarine
3 egg yolks, beaten
1 tbsp milk
Filling: 1 1/2 cups cooked rice
1 1/2 lbs. ricotta
1 1/2 cups sugar
6 egg yolks, beaten
dash of cinnamon
1 to 2 tbsp orange rind
1 tsp vanilla
4 egg whites, beaten stiff
Beat egg yolks set aside. Beat ricotta and sugar. Add egg yolks. Add spices. Add cooked rice. Fold in egg whites. Put into pie crust and bake at 350* for one hour. Leave in oven for 1/2 hour to cool.
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RITZ CRACKER PIE
3 egg whites
1/2 tsp baking powder
Add 2/3 cup sugar, beat until stiff
Add - 1/2 tsp vanilla
2/3 cup chopped nuts
1 lb. ritz cracker crumbled
Bake in a pie dish at 325* for 30 minutes. When cool top with whipped cream or cool whip. Can also be made in a 13 x 9 pyrex but double the recipe. Cut into squares.
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YOGURT FRUIT PIE 1 graham ready made crust
2 containers (8 oz.) yogurt with fruit
1 container (small size) cool whip
Let the cool whip thaw awhile to be able to stir into the yogurt. Put all into the pie crust and freeze. That's it. Easy and yummy.
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APPLE FRITTERS
1 1/3 cups flour
1/4 tsp salt
2 tsp baking powder
2 tbsp sugar
1/4 tsp cinnamon
1 egg
2/3 cup milk
2 cups tart apples, sliced
Mix together dry ingredients. Add egg and milk, beating until smooth. Add 2 cups sliced apples. Drop by spoonful into hot deep fat. Fry until golden brown, turn and fry other side. Drain on paper towel. Serve hot with confectioners sugar.
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RICOTTA BALLS
1 lb. ricotta
3 eggs, beaten
5 tbsp sugar
4 tsp baking powder
1 cup flour
dash of salt
Mix ricotta and eggs well Add sugar and baking powder. Let stand 1 hour. Add 1 cup flour and salt. Beat until smooth. Drop by teaspoon in hot oil (deep fry) 2 to 3 minutes. Drain on towel - sprinkle with confectioners sugar. Yields 6 to 7 dozen
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IRISH SODA BREAD
4 cups flour
2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1/4 cups sugar
1 cup raisins
1 1/2 cups buttermilk
1/2 stick margarine
1 egg
Mix dry ingredients, blend in margarine. Mix well Add liquids. Mix. Knead about 15 times. Shape into round loaves, pat down to 2 1/2 to 3" high. Cut a slit across top. Butter the top and bake at 350* for 45 minutes.
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NO-KNEAD BREADSTICKS 1 pkg. active dry yeast
1 1/3 cups warm water
3 tbsp vegetable oil
1 tbsp honey
1 tsp salt
About 3 cups flour
1 egg white, slightly beaten
Coarse salt or sesame seeds
Dissolve yeast in warm water. Stir in oil, honey, salt and 1 cup of the flour. Beat until smooth. Stir in remaining flour, scraping dough from side of bowl until soft dough forms. Cover and let rise in warm place until double, about 45 minutes. Stir down dough 25 strokes. Turn dough onto a well floured board and roll into sticks or pretzel shape. Place on greased cookie sheet and brush with egg white. Sprinkle with coarse salt. Bake at 400* until golden brown and crisp - about 15 minutes. Remove immediately. Yields 24 sticks or 12 pretzels.
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RICE PUDDING
2 eggs
1/3 cup sugar
speck of salt
2 1/2 cups milk
1/2 cup (precooked) rice
1/2 tsp flavoring (anise good with this)
1/2 cup raisins
Beat eggs, add sugar and salt. Add milk and cooked rice. Add flavoring. Sprinkle top with cinnamon. Bake in casserole for about 45 minutes at 350*.
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