Family Recipes Along the Way

1 pie crust, baked 1 1/2 cups granulated sugar 1/2 t. salt 1 1/2 cups water 4 eggs, separated 1/2 cup cornstarch 1/2 cup lemon juice lemon zest 3 T. butter 1/4 t. salt Preheat oven to 325 degrees  Combine 1 1/2 cups sugar, salt, and 1 1/2 cups water in a heavy saucepan. Place over high heat and bring to a boil. In a small bowl, mix cornstarch and 1/3 cup water to make a smooth paste. Gradually whisk into boiling sugar mixture. Boil mixture until thick and clear, stirring constantly. Remove from heat. In a small bowl, whisk together egg yolks and lemon juice. Gradually whisk egg yolk mixture into hot sugar mixture. Return pan to heat and bring to a boil, stirring constantly. Remove from heat and stir in grated lemon rind and butter or margarine. Place mixture in refrigerator and cool until just lukewarm. In a large glass or metal bowl, combine egg whites, 1.2 teaspoon lemon juice per egg white, and a tiny bit of van...

Ingredients: Pastry for 2 pie crust pie 1 cup sugar 1 teaspoon cinnamon (I use more) 4 Tablespoons flour dash of salt 6 cups thinly sliced, pared Granny Smith apples 2 Tablespoons butter Slice the apples into a large bowl. In small bowl, mix the cinnamon, sugar, salt, and flour. Add the sugar mixture to the apples in a large bowl and toss to coat evenly.  Let them sit while you prepare the pie pan. Line the pie pan with the bottom crust.  Add apples, piling high in the center. Dot with butter. Place the top crust over the pie and seal the edges. Bake at 450 degrees for about 45 minutes or until crust is golden and apples are tender. 

3/4 cup sugar 1/4 cup all-purpose flour 1 16 - ounce package frozen unsweetened blackberries or 3 cups fresh blackberries 2 tablespoons butter, cut into small pieces 1 tablespoon sugar single pie crust Pre-heat oven to 375.  Mix sugar and flour in a large bowl.  Add berries and toss to coat.  Place berries into a greased 8x8 baking dish.  Dot with butter.  Cover with pie crust.  Sprinkle pie crust with 1 tablespoon sugar.  Bake for 45-50 minutes

1 brownie mix 4 tablespoons unsalted butter, melted 1/2 cup confectioners' sugar 3/4 cup smooth peanut butter 1/4 teaspoon salt 1/2 teaspoon pure vanilla extract Mix brownie mix according to directions. Pour into a 13" x 9" pan that has been sprayed with Pam. Mix peanut butter filling. Drop by spoonfulls onto brownie batter and then swirl with a butter knife. Bake according to brownie mix directions.

2 1/2 T. corn starch 1 T. Cocoa 1 cup sugar 1 T butter 2 egg yolks 1 t vanilla 2 cups milk Mix sugar, cornstarch, cocoa with enough milk to cream them. Add egg yolks and vanilla and beat them. Add 2 cups milk and butter and cook on low heat until thickened. Pour in a baked pie shell and cover with meringue . Meringue 3 egg whites 1 T sugar Beat egg whites a few minutes. Add sugar and beat till stiff. Bake just a few minutes till light brown. This was the best pie ever. I've heard that a man once offered to marry Grandma for this pie.

1 c. sugar 1 tsp. cinnamon 4 Tbs. four dash salt 6 c. thinly sliced, pared, Granny Smith apples 2 Tbs butter On lightly floured surface roll out 1/2 of pastry into 11" circle and line pie pan. Preheat oven to 425F. In small bowl combine sugar, cinnamon, flour and salt and mix well. Add to apple slices and toss to coat. Turn into pastry lined pie pan and mound high in center. Dot with butter and place second half of pastry over and seal edges. Cut 4 slits in the upper crust to let steam out. Bake 45-60 min. or until crust is golden brown and apples are tender.

1 Cup White Corn Syrup 1 Cup Brown Sugar 1/3 Teaspoon Salt 1/3 Cup Melted Butter 1 Teaspoon Vanilla 3 Eggs 2 Cups Toasted Pecans Unbaked pie crust Preheat oven to 350 F. Put the butter in the microwave until it is completely melted. Mix together in the mixing bowl: 1 Cup White Corn Syrup 1 Cup Brown Sugar 1/3 Teaspoon Salt 1/3 Cup Melted Butter 1 Teaspoon Vanilla Slightly beat the eggs and add to the batter and stir well. Pour the pecan pie filling into pie shell Sprinkle the 2 cups of roasted pecans on top of the pecan pie filling. Some pecans will sink into the filling; while, others will remain on top. Now, put your pie in a preheated oven set to 350F for 1 hour to an hour and 10 minutes. After the pie has been in the oven for about 30 minutes, take it out, and put strips of tinfoil around the edge to keep the pie crust from burning. To toast pecans Put one cup of pecans in the microwave for one minute. Then take them out and turn them over a few times with your hand and put them ba...

Apple Filling: 5 large Granny Smith apples - peeled, cored, and thinly sliced 1/2 cup white sugar 1 tablespoon all-purpose flour 1/2 teaspoon ground cinnamon 1 tablespoon lemon juice 1/4 cup water Crumble: 1 1/2 cups all-purpose flour 1 cup brown sugar 1 cup quick cooking oats 1 cup butter, softened Preheat oven to 350 F In a medium size bowl, toss apples with sugar, flour, cinnamon, lemon juice, and water; spread evenly into a 8x8 inch pan that has been sprayed well with Pam. In another bowl, mix together flour, brown sugar, oats, and butter; spoon mixture evenly over apples. Drizzle caramel sauce over the top of the crumble. Bake in preheated oven for about 45 minutes (apple mixture will bubble and topping will be golden brown).

Baked pie shell for 9-inch pie 1 cup sugar 4 Tablespoons cornstarch 4 Tablespoons butter 2 cups heavy cream 1 Tablespoon vanilla Topping 1/4 teaspoon nutmeg 1/2 teaspoon cinnamon 4 Tablespoons sugar 1 Tablespoon butter (melted) Whisk 1 cup sugar and 4 T. cornstarch and set aside.  Melt 4 T. butter in a medium saucepan over medium heat.  Add cream and whisk.  Add sugar mixture and keep whisking. Heat to a boil while whisking.  Once it reaches a boil, cook for 1 minute, whisking the whole time.  Remove from heat and stir in 1 Tablespoon of vanilla.  Pour into baked pie shell. Mix the topping cinnamon, nutmeg and sugar together and sprinkle over the entire top of pie.  Drizzle melted butter evenly over the top.  Place under broiler until the top is bubbling and slightly brown.   *Note: This is the Indiana state pie!  The recipe appears to have originated in Indiana with the Shaker and/or Amish communities i...

1 package Baker’s Semi-Sweet Chocolate 1/3 cup sweetened condensed milk ¼ cup brewed coffee 1 tsp. Vanilla ½ cup chopped nuts In glass bowl, microwave chocolate, milk and coffee on high for 2 min. Stir until smooth as silk Add nuts. Chill for 2 hours Roll into 1”balls and roll balls in ground coffee, nuts, or crushed cookie crumbs.