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3 cups seeded raisins or 15 oz box Cook raisins, sugar, water, orange juice, lemon juice, salt, and butter for five minutes. Dissolve cornstarch in 3 tablespoons of cold water. Add to raisin mixture. Cook for 5 minutes. Let set till cool. Pour into 9” pastry lined pie pan. Make top of pastry arranged lattice fashion or a top crust with markings for vent. Bake at 350 degrees for 25 minutes or till golden brown. |
4 cups unsifted all purpose flour, lightly spooned to cup Put first three ingredients in a large bowl...mix well with table fork. Add shortening and mix with fork until ingredients are crumbly. In a small bowl, beat together with fork 1/2 cup water, the vinegar and egg. Combine the two mixtures, stirring with fork until all ingredients are moistened. Divide dough into 5 portions and, with hands, shape each portion into a flat round patty ready for rolling. Wrap each in plastic or wax paper and chill at least one hour. When ready to roll pie crust, lightly flour both sides of patty and roll between wax paper. Transfer to pie pan, press with fingers to remove air pockets. This freezes well for later use. |
PEANUT BUTTER POPCORN BALLS 6 cups popped corn 1/2 cup sugar 1/2 cup light corn syrup 1/2 cup chunk-style peanut butter 1/2 teaspoon vanilla Lightly salt popcorn; keep warm. In small saucepan, combine sugar and corn syrup; cook and stir over medium heat just till mixture comes to full rolling boil, 3 to 4 minutes. Remove from heat; stir in peanut butter and vanilla. Immediately pour over warm popcorn, mixing gently till all is coated. With well-buttered hands, form into balls, using about 1/2 cup mixture for each ball. Wrap in clear plastic wrap or waxed paper; tie to close, if desired. Makes 8 to 10 popcorn balls. (Frances Rotz) |
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FASHIONED APPLE DUMPLINGS 6 medium-sized apples Pare and core the apples - cut in half. Fill the cavity of apples with sugar and cinnamon. (Note - To make the pastry - follow the recipe shown above for "perfect pie crusts") Roll the dough as for pastry and cut into 6 squares and place the two apple halves together on each pastry square. Pat dough around apples to cover completely. Fasten edges securely on top of apple. Place dumplings one-inch apart in greased pan. Pour over the apples the sauce made as follows. Sauce: 2 cups brown sugar 2 cups water 1/4 cup butter Combine brown sugar and water in pan. Cook for 5 minutes, remove from heat, add butter. Bake at 350 degrees for 35 to 40 minutes. Baste occasionally during baking. Serve hot with milk or ice cream. |
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PLACE IN BLENDER AND MIX WELL: Use spatula to scrape sides of blender and mix well. 3/4 cups sugar 1/2 cup Bisquick 2 Tbsp. butter 13 oz. can evaporated milk 2 eggs 2 cups pumpkin 2 tsp. vanilla 2 tsp. pumpkin pie spice Pour above into a greesed 10" pie plate. Sprinkle top with 1/2 cup chopped pecans and bake at 350 degrees for 50-55 minutes or until inserted knife comes out clean. |
1 can Crushed Pineapple |
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Apple Filling: About six apples, pared and sliced 1 cup apple juice 1/2 cup sugar 1/2 teaspoon cinnamon or to taste 1 tablespoon butter 1/2 cup chopped pecans Toast butter and nuts in small skillet, cool and add 1/2 cup caramel apple dip. Crust: - (Crumb mixture) 2 cups flour 3/4 cup shortening 1 teaspoon salt Add a third to a half cup cold water, form into a ball. Use half the dough for bottom crust and half for top. To assemble pie, spread caramel nut layer on bottom crust, then spread apple layer over nut mixture. Roll remaining dough for top crust. A lattice crust is pretty but a regular crust is fine. Brush top with milk and sprinkle with sugar. Bake at 375 degrees for 20 minutes, reduce heat to 350 degrees and continue baking until crust is browned and filling bubbly, about 25 minutes. |
Please note - Judy Crawford is from Chambersburg, Pa. Her pies have won prizes at many fairs and special events. Judy has given us permission to include this pie recipe on this website. It is her own original recipe. An apple pie made by Judy was auctioned off for $10,000 at the South Mountain Fair in August 2002. Judy won first place in each category in a special apple pie and cherry pie contest sponsored by the Adams County Fruit Growers Association. Proceeds from the auction was given to the American Cancer Society and Alzheimers Research. Judy received $100.00 for the pie. This was the fifth time in the past six years that Judy has won the apple pie contest! Congratulations Judy! My wife, Frances, made the pie and it was delicious
and went in a hurry - so she made more pies.
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1 1/2 cups flour In a bowl, combine the flour, sugar, baking soda, nutmeg, cinnamon and salt. Combine egg and apple juice; stir into dry ingredients. Fold in apple, raisins, walnuts and cherries. Transfer to a greased 8" x 4" x 2" loaf pan. Bake at 350 degrees for 50 to 55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. (Copied from "Country Woman") |
Ingredients: 9-inch pie shell Medium Pumpkin or 1 1/2 cups canned pumpkin 3/4 cup brown sugar 1/2 teaspoon cinnamon 1/2 teaspoon nutmeg 1/2 teaspoon ginger 1/4 to 1/2 teaspoon salt 1 tablespoon cornstarch 2 tablespoons molasses 1 1/2 tablespoon melted butter 2 whisked eggs 1 1/2 cups milk Use a pre-made 9-inch pie shell or prepare crust from scratch using your favorite recipe. Place in a pie pan, pinching up the edges to allow for more pie filling. When done, put the pan in the freezer. The frozen pie crust will stand up better during baking. In a mixing bowl, stir together the sugar, cinnamon, nutmeg, ginger and salt. Mash up the pumpkin and add to the ingredients in the mixing bowl. Add 1 tablespoon of cornstarch to thicken the mix. Put the mixture into a blender and turn to low. Slowly add molasses, melted butter, whisked eggs and milk. Blend together thoroughly. Pour the pumpkin mixture into the pie shell and bake in a preheated oven at 350 degrees for 45 to 50 minutes or until knife inserted near the center comes out clean. Serve slightly warm or chilled. |
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½ cup all-purpose flour Combine first 4 ingredients; stir well. Dredge chicken in flour mixture. Pour butter into a 13 x 9 x 2 pan. Arrange chicken in pan, skin-side-down. Bake at 350 degrees for 30 minutes. - Combine remaining ingredients, stirring well. - Remove chicken from oven, and turn; spoon sauce over chicken. Bake an additional 30 minutes. Yield: 4 servings. |
1/4 cup margarine In large skillet (8 to 10 inches) melt 1/4 cup margarine. Fill skillet almost full with cabbage and add the onions. Saute onions and cabbage until wilted. Put half the cabbage and half the potatoes in a three quart baking dish. Add one cup pf cheese, then the rest of the cabbage and potatoes. Melt two tablespoons of margarine in the same skillet and add flour. Cook about one minute and then add broth. Continue cooking until thick. Pour over vegetables. Put on the remaining cheese. Bake at 350 degrees for 45 minutes, uncovered. Note: You can use any desired cheese. (Submitted by Frances Rotz) |
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Cream together: 2 eggs 1 1/2 cups sugar 2 Tablespoons shortening Mix together: 1 pint buttermilk 1 teaspoon soda Mix together in another bowl: 1 cup of corn meal 3 cups flour 1 pinch of salt Add half of flour mixture and half the buttermilk mixture to the egg mixture. Mix well. Add remaining flour and buttermilk. Mix well. Put in a greased 9 x 13 pan. Bake at 350 degrees for 35 minutes. (Very good served with chili.) |
1 lb. Box of 10 x Sugar |
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