1 Qt. cherries
3 Tbs. flour
2 cups sugar
1 Tbs. vinegar
1 tsp. almond extract
Red food coloring, if desired
Cook over medium heat until mixture comes to a boil. Check for desired tast and thickness.
*She loves freezing pitted bing cherries and making Bing Cherry Pie.
(Carol Hansen)
Sunday, September 16, 2012
Chocolate Pie
2 cups milk in double boiler, or cook in heavy pan on medium heat. Mix 1/4 tsp. salt, 2/3 cup sugar, 2 Tbs. cornstarch & 3 Tbs. cocoa.
Add enough milk to dry mixture to make a smooth paste. Add two egg yolks beaten slightly. Add this to the milk in the pan and cook until thick. Add 1 tsp. vanilla. Pour in baked pie shell. use remaining egg whites to make a meringue, if desired.
Variation
She likes to eat this pie warm with whipped cream on top. Make it festive by pouring a few M&M candies on the top of the whip cream before serving.
You can also line your pie shell with sliced bananas and pour the chocolate pudding over the top.
(Carol Hansen)
Add enough milk to dry mixture to make a smooth paste. Add two egg yolks beaten slightly. Add this to the milk in the pan and cook until thick. Add 1 tsp. vanilla. Pour in baked pie shell. use remaining egg whites to make a meringue, if desired.
Variation
She likes to eat this pie warm with whipped cream on top. Make it festive by pouring a few M&M candies on the top of the whip cream before serving.
You can also line your pie shell with sliced bananas and pour the chocolate pudding over the top.
(Carol Hansen)
Butterscotch Pie
Melt 1 Tbs. butter in large skillet, allow to fry until lightly browned. Add 1 cup brown sugar and 4 Tbs. milk. Let cook for 5 minutes.
In a separate bowl mix 3 slightly beaten egg yolks, 1 heaping Tbs. flour and 1 cup of milk. pour some hot mixture into the egg mixture, mixing quickly with a wire whisk. Return mixture to brown sugar mixter and cook until thick. Pour into the pie shell. Use remaining egg whites to make a meringue, if desired.
(Carol Hansen)
In a separate bowl mix 3 slightly beaten egg yolks, 1 heaping Tbs. flour and 1 cup of milk. pour some hot mixture into the egg mixture, mixing quickly with a wire whisk. Return mixture to brown sugar mixter and cook until thick. Pour into the pie shell. Use remaining egg whites to make a meringue, if desired.
(Carol Hansen)
Pineapple Jello Pie
1 1/2 cups unsweetened pineapple juice
2 eggs beaten (not frothy)
1 cup sugar
Bring to a boil over medium heat
Add 1 pckg. small lemon jello. Cool on counter, not in refrigerator. Whip one can of chilled evaporated milk and fold into pineapple mixture. Place in graham cracker crust. Makes two pies.
(Carol Hansen)
2 eggs beaten (not frothy)
1 cup sugar
Bring to a boil over medium heat
Add 1 pckg. small lemon jello. Cool on counter, not in refrigerator. Whip one can of chilled evaporated milk and fold into pineapple mixture. Place in graham cracker crust. Makes two pies.
(Carol Hansen)
Banana Cream Pie
Cut one banana and place in bottom of baked pie shell. Mix 1 small pckg. of Jello vanilla instant pie filling and prepare as usual, stirring one minute. Add 2 cups of vanilla ice cream, slightly softened. Mix until smooth. Pour into pie shell and top with whip cream before serving. Chill 1-3 hours.
Variation
She likes to add her bananas to the top of the pie instead of the bottom. That way they don't get mushy if you don't eat it right away. Another variation is to add a few frozen raspberries to the top of the pie along with the bananas.
If you want coconut cream pie, just brown some coconut and sprinkle it on top or mix plain coconut in as you blend the ingredients.
(Carol Hansen)
Variation
She likes to add her bananas to the top of the pie instead of the bottom. That way they don't get mushy if you don't eat it right away. Another variation is to add a few frozen raspberries to the top of the pie along with the bananas.
If you want coconut cream pie, just brown some coconut and sprinkle it on top or mix plain coconut in as you blend the ingredients.
(Carol Hansen)
Apple Pie
6 cups tart apples
1 cup sugar
1/4 cup flour
1/2 tsp. cinnamon
1/4 tsp salt
2 Tbs. butter
Peel, core and slice apples to desired thickess. Shake apples in a back with sugar mixture and pour into pie shell. Top with butter. Bake @ 450* for 10 minutes then reduce to 350* for 30 minutes.
(Carol Hansen)
1 cup sugar
1/4 cup flour
1/2 tsp. cinnamon
1/4 tsp salt
2 Tbs. butter
Peel, core and slice apples to desired thickess. Shake apples in a back with sugar mixture and pour into pie shell. Top with butter. Bake @ 450* for 10 minutes then reduce to 350* for 30 minutes.
(Carol Hansen)
Blackberry Pie
2 quarts fresh or frozen blackberries. Add 1 to 1 1/2 cups of sugar depending on sweetness desires,
4-5 Tbs. corn starch, and 1 Tbs. lemon juice. Add some red food coloring for bright color. Bring to a slow boil over medium heat and check for sweetness and desired thickness. Top filling with a few slices of butter and bake @ 400* for 10 min. Reduce heat and back @ 350* for 25-30 min.
P.S. Coat crust with flour and sugar
(Carol Hansen)
4-5 Tbs. corn starch, and 1 Tbs. lemon juice. Add some red food coloring for bright color. Bring to a slow boil over medium heat and check for sweetness and desired thickness. Top filling with a few slices of butter and bake @ 400* for 10 min. Reduce heat and back @ 350* for 25-30 min.
P.S. Coat crust with flour and sugar
(Carol Hansen)
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