Egg Custard Pie

Ingredients

• 1 (9 inch) unbaked pie crust
• 3 eggs, beaten
• 3/4 cup white sugar
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1 egg white
• 2 1/2 cups warm milk
• 1/4 teaspoon ground nutmeg
• 3 drops yellow food coloring (optional)

Directions

1. Preheat oven to 400 degrees F (205 degrees C).
2. Mix together eggs, sugar, salt, and vanilla. Stir well. Blend in the milk. For more yellow color, add few drops yellow food coloring.
3. Line pie pan with pastry, and brush inside bottom and sides of shell with egg white to help prevent a soggy crust. Pour custard mixture into piecrust. Sprinkle with nutmeg.
4. Bake for 30 to 35 minutes, or until a knife inserted near center comes out clean. Cool on rack.

Blueberry Surprise

Crust:
2 pkg Graham Crackers, crushed
2 c Powdered Sugar
1 c Butter, melted
1 c Pecans, chopped

Cream Cheese Filling:
2 pkg 8oz Cream Cheese, beaten with2 eggs
1 c Granulated Sugar and Juice of 2 Lemons

Directions:
Pour filling into the crust. Bake at 400F for 20 minutes. Pour 1 can blueberry pie filling over cheese, after cheese has cooled. Serve with whipped cream.

Granny's Blueberry Buckle

3/4 c Sugar
1/4 c Butter
2 Eggs
1 t Vanilla extract
2 c Flour
2 t Baking Powder
1/2 t Salt
1/2 c Buttermilk
2 1/2 cups fresh Blueberries
Streusel topping (Blend 1/4 cup each sugar, packed brown sugar, flour, and butter)

Directions:
Cream sugar and butter; beat in eggs and vanilla. Combine flour, baking powder and salt. Add flour mixture and buttermilk alternately to batter. Stir in berries. Spread batter in lightly greased 9-in square baking pan. Sprinkle with Streusel Topping. Bake at 375F for 25-30 minutes or until wooden pick inserted near center comes out clean.

Serves 9

Golden Peach Pie

2 1-pound cans (4 cups) sliced cling Peaches
1/2 c of Sugar
2 T Enriched Flour
1/4 t Nutmeg
Dash Salt
2 T Butter
1 T Lemon juice
1/2 t Shredded Orange peel
1/8 T almond extract
1 recipe Plain Pastry

Directions:
Drain peaches, reserving 1/3 sup syrup. Combine dry ingredients; add reserved syrup. Cook and stir till mixture thickens. Add butter, lemon juice, peel, extract, and peaches. Line 9-inch pie plate with pastry. Fill. Adjust Lattice top. Bake in hot oven (400F) 40 to 45 minutes. Serve warm.

Peach Cobbler

10 Fresh Peaches - peeled, pitted and sliced into thin wedges
1/4c White Sugar
1/4c Brown Sugar
1/4t Ground Cinnamon
1/8t Ground Nutmeg
1t Fresh Lemon Juice
2t Cornstarch
2c All-Purpose Flour
1/2c White Sugar
1/2c Brown Sugar
2t Baking Powder
1t Salt
12T Unsalted Butter, chilled and cut into small pieces
1/2c Boiling Water

MIX TOGETHER:
3T White Sugar
1t Ground Cinnamon

Directions:
Preheat oven to 425 F
In a large bowl, combine peaches, 1/4c white sugar, 1/4c brown sugar, 1/4t cinnamon, nutmeg, lemon juice, and cornstarch. Toss to coat evenly, and pour into a 2 quart baking dish. Bake in preheated oven for 10 minutes.
Meanwhile, in a large bowl, combine flour, 1/4c white sugar, 1/4c brown sugar, baking powder, and salt. Blend in butter with your fingertips, or a pastry blender, until mixture resembles coarse meal. Stir in water until just combined.
Remove peaches from oven, and drop spoonfuls of topping over them. Sprinkle entire cobbler with the sugar and cinnamon mixture. Bake until topping is golden, about 30 minutes

Blueberry Buckle Coffee Cake

2c Flour
3/4c Sugar
2 1/2t Baking Powder
3/4t Salt
1/4c Shortening
3/4c Milk
1 Egg
2c Fresh Blueberries (2C = 1 Pint)
Crumb Topping (recipe follows)

Heat oven to 375F
Grease 9x9x2 baking pan, or round layer cake pan
Blend flour, sugar, baking powder, salt, shortening, milk, and egg. Beat for 30 seconds
Carefully stir in blueberries.
Spread in pan; sprinkle batter with Crumb Topping.
Bake 45-50 minutes, or until toothpick comes out clear

Crumb Topping
Directions:
Mix until well-blended:
1/3c Flour
1/2c Sugar
1/2t Cinnamon (more as desired to 2 1/2 t)
1/4c Soft Butter

Oatmeal Cookies

3/4c Shortening

1c Brown Sugar
1/2c Granulated Sugar
1 Egg
1/4c Water
1t Vanilla Extract
1c Flour
1t Salt
1/2t Baking Soda
3c Quick-Cook Oats, uncooked

Directions:
Preheat oven to 350F
Beat shortening a little to make it smooth, then add brown & granulated sugars, egg, water and vanilla. Beat thoroughly.
In a separate bowl, whisk together flour, salt, and baking soda. Add to shortening mixture, and mix well. Blend oats into mixture.
Grease cookie sheets or use silicone baking mats, as otherwise, cookies will stick. Grease sheets with each re-use of sheets.
Drop by t (or use small cookie scoop) onto sheets and bake for 12-15 minutes or until edges of cookies brown. Cool on sheet a few minutes then remove to wire rack to cool completely
Makes 4 dozen

Use standard baking sheets (NOT insulated [Air-Bake] sheets & a silicone baking mat.

Lemon Tea Cookies

1 1/2t vinegar
1/2c Milk
1/2c Butter (1 stick)
3/4c Sugar
1 Egg
1t Lemon Zest*
1 3/4c Flour
1t Baking Powder
1/4t Baking Soda
1/4t Salt

Glaze:

Blend together 3/4c Granulated Sugar & 1/4c Lemon Juice*. Mixture will be grainy and produce a crispy top. Do not heat to dissolve sugar, as that makes for a sticky cookie.

Directions:

Stir Vinegar into Milk, set aside
Cream butter and sugar until fluffy, then beat in egg and lemon zest
Sift together dry ingredients, and add to creamed mixture alternatively with milk mixture, beating after each addition
Drop a t full onto ungreased cookie sheets; bake at 350F for 12-14 min, and remove from sheets at once. Brush cookie tops with glaze. There is enough glaze to apply several times to each cookie.

Makes 4 dozen

*You should be able to get the required zest and juice from one lemon. To pick good citrus fruits, get one that's heavy for its size (that means it's juicy) and has a taut, unwithered skin.

Fresh Strawberry Pie

1 9-inch Graham Cracker Crust (store bought or from scratch)
2p Fresh Strawberries (2 lbs)
3/4c Sugar
2T Cornstarch
1/3c Water
1t Vanilla Extract

Directions:

Wash and dry the strawberries, then remove the hulls (green leafy tops).
Take 1 1/2c of the berries and puree them in a food processor to make approximately 1c puree.
Combine puree with sugar, cornstarch and water in a medium saucepan and whisk to combine. Cook over medium heat, stirring occasionally, until mixture comes to a boil. Boil for about 1 minute, then remove from heat, add in the vanilla extract and whisk the mixture steadily (doesn’t need to be fast, just to prevent the sauce from sticking to the pan) while it cools down for about 5 minutes.
Meanwhile, slice the berries in half (unless they are small and you can leave them whole) and arrange them in the pie crust. When the strawberry sauce has been cooled for 5 minutes, pour it over the sliced berries, trying to cover them as evenly as possible.

Refrigerate for at least 2 hours, or until ready to serve. This pie is best eaten the day it is sliced.

German Chocolate Coconut Bars

1 pkg. (18.25 oz) German Chocolate cake mix
1/3c Butter *softened
1 Large Egg *lightly beaten
1 can (14 oz) NESTLE Carnation Sweetened Condensed Milk
1 Large Egg
1t Vanilla Extract
1 1/3c Flaked Sweetened Coconut, divided
1c Chopped Pecans
1c (6oz) NESTLE toll house swirled Semi-Sweet; Premier White Morsels, divided

Directions:
Preheat oven to 350F
Pour cake mix into large bowl; cut in butter and lightly beaten egg with pastry blender until mixture is crumbly. Press onto bottom of ungreased 13x9-inch baking pan. Combine sweetened condensed milk, egg and vanilla extract in medium bowl; beat until well combined. Stir in 1 cup coconut, nuts and 1/2 cup swirled morsels. Spread mixture evenly over base; sprinkle with remaining coconut and swirled morsels. Lightly press dowl morsels.
Bake for 30-32 minutes or until center is almost set. Center will firm when cool. Cool in pan on wire rack. Cut into bars.