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Chocolate Fudge - New! Mazola Pie Crust Fresh Strawberry Pie Green Grape Pie Butterscotch Pie Pumpkin Pie Sweet Potato Pie Apple - Buttermilk Pie Fried Pies
German Chocolate Pound Cake Cheese Cake
Mom
Chocolate Fudge
4 cups granulated sugar 2 cups bottled milk, or 1cup evaporated milk and 1 cup water 1 teaspoon salt 4 ounces unsweetened chocolate 4 tablespoons white corn syrup 4 tablespoons butter or margarine 1 teaspoon vanilla flavoring 1 cup chopped pecans (optional)
Combine first 5 ingredients in large saucepan over low heat. Stir constantly until sugar dissolves. Then, stirring occasionally, cook gently to 238 degrees F on candy thermometer, or until a little mixture dropped in cold water forms a soft ball. Remove from heat, drop in butter. Do not stir.
Cool without stirring to 110 degrees F, or until you can rest your hand on the bottom of the pan. Add vanilla and beat with spoon or electric beater at medium speed until mixture loses gloss. Add the pecans, if desired. Press into a greased 9" x 13" pan. Cool, cut into squares.
Mazola Pie Crust
1 3/4 cups flour 1 teaspoon salt 1/2 cup Mazola Corn oil 3 tablespoons cold water
Mix flour and salt, blend in Mazola. Sprinkle with all of water and mix. If too dry, add 1 to 2 tablespoons more Mazola.
Divide dough about half, roll the bigger part for bottom crust between two pieces of waxed paper laid on damp table. Peel off top paper and place crust on pan. Then remove remaining paper. Trim leavening a little beyond pan edge. Use same procedure for top crust, cutting slits on top. Fold edges under, seal and flute. Bake as needed for filling and to brown crust.
Single Crust
1 cup, 2 tablespoons flour 1/2 teaspoon salt 1/3 cup Mazola Corn oil 2 tablespoons water
Combine and roll same as above. Fold edge under, flute and prick well. Bake 450 degrees F for 12 to 15 minutes.
Do not substitute any other oil for Mazola.
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Fresh Strawberry Pie
1 cup sugar 1/4 cup cornstarch 1 cup lemon-lime carbonated beverage red food coloring 3-4 cups fresh whole strawberries whipped cream 9" baked pie shell
Combine sugar and cornstarch. Gradually stir in carbonated beverage. Cook over low heat, stirring constantly, until smooth and thickened. Stir in a few drops of food coloring. Spoon over strawberries that have been placed in pie shell. Chill. Top with whipped cream.
Green Grape Pie
2 cups green grapes, before seeds mature 2 tablespoons cornstarch 1 cup sugar 2 tablespoons butter or margarine 1/2 teaspoon salt pastry for double crust
Cook grapes until tender, do not overcook. Cool. Mix sugar, cornstarch, and salt, add to cooled grapes. Bring to a boil and add butter. Remove from fire and cover. After butter is melted, stir lightly and pour into uncooked pastry shell. Cover with top crust and bake 375 degrees F about 45 minutes. You may need a little more sugar than one cup, depending on the grapes used.
Butterscotch Pie
1/3 cup flour or 1/4 cup cornstarch 1 cup brown sugar 1/4 teaspoon salt 2 cups milk, scalded 3 slightly beaten egg yolks 3 tablespoons butter 1/2 teaspoon vanilla 1 cooked pastry shell
In sauce pan mix flour, sugar and salt. Gradually add milk. Cook, stirring constantly until boils and thickens. Cook 2 minutes more and remove from heat. Add a small amount of cooked mixture to egg yolks and mix well, then add egg mixture to the hot mixture. Return to heat and cook one minute, stirring constantly. Add butter and vanilla and stir. Cool, top with merringue and brown.
Pumpkin Pie
2 cups pumpkin 2 eggs 3/4 cups sugar 1/2 teaspoon salt 1 3/4 teaspoon pumpkin pie spice 1 2/3 cup whole milk 1 9" or 10" uncooked pastry shell
Mix well the pumpkin, eggs, sugar, salt and spice. Add milk and mix, pour into pastry shell. Bake 425 degrees F for 15 minutes, reduce temperature to 350 degrees for 45 minutes or until inserted knife comes out clean. This works well for fresh cooked mashed pumpkin or one can of pumpkin.
Sweet Potato Pie
1 1/2 cups masked cooked sweet potatoes 2/3 cup light brown sugar, packed 1/2 teaspoon salt 1/2 teaspoon cinnamon 1/2 teaspoon nutmeg 1/2 teaspoon ginger 2 large eggs, beaten 1 cup whole milk 1 cup undiluted evaporated milk 9" unbaked pastry shell
If you cook your own sweet potatoes, bake or boil them with the skin on, then remove skin. If you use canned potatoes, use 17oz can.
Blend together sweet potatoes, sugar, salt, cinnamon, nutmeg, ginger and eggs. Add all of the milk and pour into pastry shell. Bake 375 degrees F about 45 minutes or until browned. Serve warm.
Apple - Buttermilk Pie
6 medium size apples 3 tablespoons flour 1 cup sugar 1/4 teaspoon ground cloves 1 cup buttermilk 1/2 teaspoon cinnamon 1 1/2 tablespoon sugar 1 uncooked pie crust
Peel and slice thin apples and fill crust. Combine flour, 1 cup sugar and cloves and spread over the apples. Then pour buttermilk over apples. Sprinkle top with 1 1/2 tablespoons sugar and cinnamon. Leftover crust may be used to make strips or crescents to put on top. Bake at 375 degrees F for about 40 minutes.
Fried Pies
Use canned biscuits. Roll out, fill with fruit, fold over and seal edges well. Fry in oil. Any fruit can be used for fried pies.
Dried Apple Filling
2 cups stewed dried apples 1/4 cup sugar 2 tablespoons melted butter 1/4 teaspoon nutmeg, or cloves, or 1 teaspoon cinnamon
Cook apples, stir in sugar, butter and spice. Cool.
Apricot Filling
1 cup apricot puree - or dried apricots 1/2 cup sugar 1 tablespoon butter
Cook together and cool.
German Chocolate Pound Cake
2 cups sugar 1 cup shortening 4 eggs 2 teaspoons vanilla 2 teaspoons butter flavor 1 cup buttermilk 3 cups flour 1/2 teaspoon soda 1 teaspoon salt 1 package German sweet chocolate
Cream sugar and shortening and add eggs, flavors and buttermilk. Combine flour, soda and salt and add. Mix well. Soften German chocolate in warm oven or in a double boiler and add. Blend together well. Bake in 9-inch stem pan that has been well greased and dusted with flour. Bake about 1 1/2 hours at 300 degrees F. Place cake under a tight-fitting cake cover while still hot and leave covered until cold.
Cheese Cake
Use angel food or bundt pan. Grease well and dust with dried rolled out bread, swieback or melba toast (this browns pretty).
24 oz. cream cheese 5 eggs 1 cup sugar 16 oz. sour cream
Beat eggs and add cream cheese. Bake 375 degrees F for about 30 minutes. To sour cream add 2 tablespoons sugar, 1 teaspoon vanilla and whip. Pour on top of cake and bakd about 25 minutes more. Allow to cool before taking from pan.
Copyright © 2009 by Dana Cline Last Updated Monday, April 06, 2009 Website hosted by 1and1