Family Recipes Along the Way

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.

1/2 pound raw cranberries 1 orange rind, pulp and juice of 2 oranges 1 small can of crushed pineapple 2 pkg of lemon jello pinch of salt 2 cups of sugar 1/2 cup chopped pecans Grind cranberries. Put sugar on till dissolved. Take juice of 2 oranges and juice from the pineapple and heat to a boil. While that is heating add orange rind and pineapple to cranberries. When the juice boils dissolve jello in the juice and pour over cranberries. Add pecans and stir. Refrigerate until firm. A Dyson family tradition for Thanksgiving and Christmas for many, many years.

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 lb ground beef 1 lb dried pinto beans 1 can (6oz) tomato paste 2 cup chopped onions 3 T chili powder 1 T ground cumin -salt to taste -water Soak beans in water , covered overnight. In a large Dutch oven, cook beef until browned, stirring to keep crumbly. Drain off drippings. Add tomato paste, onions and drained beans. Mix chili powder, cumin and season to taste with salt and stir into mixture. Bring to boil, reduce heat, cover and simmer until beans are tender, about 5 hours. Serves 6 I make this without the beans