Recipes from Home
Contributor: Peggy RasmussenCC Original Dough: 1/3 cup milk1 tsp sugar1 pkg dry yeast1/4 cup water4 beaten egg yolks4 cups sifted flour1 cup margarine Scald milk, add 1 tsp sugar. Cool to lukewarm. Dissolve yeast in very warm water and add to milk mixture. Stir in …
Contributor: Brenda Brost
CC Original
Dough:
2 cups flour
2 tsp baking powder
salt
4 T butter
2 eggs (well-beaten)
2/3 cup milk
Sift together flour, baking powder and salt. Cut in butter, add milk to eggs and stir into flour mixture to form a soft dough. Pat or roll gently to line a buttered 9 x 13 x 2″ pan.
Filling:
4 cups sliced rhubarb
6 oz. strawberry jello
Cut rhubarb into gelatin powder. Stir until rhubarb is well-coated. Spread over pastry.
Topping:
2 cups sugar
1 cup flour
1/2 cup butter
Rub sugar, flour and butter together and sprinkle evenly over rhubarb. Bake at 375 degrees for 50 minutes. Delicious hot with cream or ice cream and just as good cold.
Contributor: LaVerl RasmussenCC Original “These are quite fast and definitely delicious.” Sauce: 1/2 cup caramelized sugar2 T butter1 cup sugar1/8 tsp salt2 cups hot water Caramelize the 1/2 cup sugar. When almost melted, add butter, salt, 1 cup sugar and hot water. Cool until all …
Contributor: Zelda RobertsCC Original 1/4 cup cornstarch2/3 cup sugar1/4 tsp salt2 cups milk3 egg yolks, slightly beaten2 T butter1/2 tsp vanilla1 pastry shell Mix dry ingredients and salt. Gradually add milk. Cook until thick, stirring constantly. Slowly add small amount of hot mixture to eggs, …
Contributor: Ann Bridges
CC Original
Mix together:
3/4 cup sugar
1/4 cup cornstarch
dash salt
Add:
1 cup orange juice
1/2 cup water
2 T lemon juice
Combine and cook until thick and clear. Separate 3 eggs. Slightly beat yolks. Add a little hot mixture to egg yolks, beating vigorously. Return all of mixture to pan and cook 1 minute. Add butter. Cool. Pour into baked pie shell. Whip egg whites until frothy, add 1/4 cup sugar (or more) gradually. Beat until stiff. Spread on pie filling and bake 15 minutes at 350 degrees.
Contributor: LaVerl RasmussenCC Original 1-9″ unbaked pie shell3 eggs1 cup dark corn syrup1/2 cup sugar1/4 cup melted butter1 cup canned or fresh cooked pumpkin*1 tsp vanilla1 cup pecan halvesCool Whip Preheat oven to 350 degree. Line pan with pastry and flute edge. In medium bowl, …
Contributor: Ann BridgesCC Original Use plain pastry. 3 1/2 cups sliced canned peaches, drained1/2 cup brown sugar2 T floursalt1/4 cup margarine2 tsp lemon juice1/4 cup peach syrup Place peaches in 9″ pie shell. Combine sugar, flour, salt and peach syrup; add butter. Cook over medium …
Contributor: Zelda Roberts
CC Original
1 cup sugar
3 cups milk
1 tsp vanilla
salt
4 eggs
nutmeg or allspice
Bring sugar, milk, vanilla and salt to a boil. Beat eggs and pour the first mixture–slowly–over the eggs, beating constantly. Prepare your own pastry crust. Line pie pan, flute edges. Pour egg mixture into shell and sprinkle with nutmeg or allspice. Bake at 350 degrees about 30 minutes or until a knife comes out clean. Do not overcook.
Printable Version
Contributor: Genevieve MannCC Original Unbaked 9″ pie shell1 cup pecan halves3 eggs1 cup light corn syrup1 T melted butter1/2 tsp vanilla1 cup sugar1 T flour Arrange nuts in pie shell. Beat eggs, add and blend corn syrup, butter and vanilla. Combine sugar and flour. Blend …