Pumpkin Pie

This is for a nine inch pie.

Crust:
1 cup flour
1/3 cup lard or shortening
dash of salt

Mix these together really well.  It needs to be all crumbled and in small pieces.

Add 1/4 cup very cold water.

Try not to mix very much after you add the water.  It ruins the crust to mix it too much.  When it all holds together well, roll into a circle and put in the pie crust.

Pumpkin filling:

In a blender put 2 eggs and turn it on for about 30 seconds.

Add:

1 cup brown sugar
1 Tbsp flour
1/2 tsp salt
2 1/2 tsp pumpkin pie spice or what I usually use is 1 tsp cinnamon, 1/2 tsp nutmeg, 1/8 tsp ginger and 1/8 tsp cloves.
2 cups pumpkin
1 cup cream or evaporated milk.

Blend well for a minute making sure that it is well blended.  Pour it into the pie shell.

Preheat your oven to 450 degrees and bake it at that temperature for 10 minutes.  This helps to set the custard.  Then reduce the heat to 350 and cook for 40 to 50 minutes, but test it with a knife or toothpick before you pull it out to make sure that it is set.  If the knife comes out "clean" (with no pumpkin clinging to it) then the pie is done.

Grandma Cox's Sugar Cookies

Grandma  Cox's Sugar Cookies

11/2 cups butter
2 eggs
2 cups sugar
1 tsp vanilla or almond
Beat them together.

Stir together:
6 1/2 cups flour
1 tsp salt
2 tsp baking soda

Alternate mixing this flour mixture into the butter/egg/sugar mixture with 1 cup milk.

Roll dough on a floured board and cut with cookie cutters.  Bake on a greased cookie sheet at 350 for 8-10 minutes, until very light brown.  DON'T OVER COOK!  Frost as desired.

Mom's Meatloaf

1 lb ground beef
1-2 eggs
1/4 cup ketchup
1/2 cup oatmeal
1 tsp salt
1/4 tsp pepper
small chopped onion (if you want)

1.  Put all ingredients into a bowl.
2.  Mix well.  I use my hands on this one.  I know it seems gross to some, but it is the best way to get it mixed well.
3.  Pat it into an 8 x 8 pan and bake at 350 degrees F. for 30 minutes.

Chocolate Zucchini Cake

Mix together:

1 cup oil  (to make a low fat version, use 1/2 cup oil and 1/2 cup applesauce)
2 cups sugar
3 eggs

Mix well and add:
1/2 cup of cocoa
2 1/2 cups flour
1 1/2 tsp baking powder
1 tsp baking soda
1 tsp salt
1 Tbsp vanilla

Stir in 2 cups of shredded zucchini.

Pour in a greased 9 x 13 pan.  Sprinkle chocolate chips on top if you want.

Bake at 325 degrees for 40-45 minutes.  Check that the top springs back with you touch it in the middle to make sure it is done.

Oatmeal Peanut Butter Raisin Cookies

While preparing to leave China, I found I had a lot of oatmeal, peanut butter and raisins to use up before I could go or else throw them out.  Not wanting to do that, I found a recipe for Oatmeal Peanut Butter Cookies and changed some ingredients and added raisins.  David has declared it his NEW favorite cookie!

Cream together:
1 cup butter, softened
1 3/4 cups packed brown sugar
1 cup peanut butter

After it is mixed well add:
 2 eggs

Mix the eggs in well and then add:
1 1/2 cups flour
2 teaspoons baking soda
1 teaspoon salt

Mix this all well and then add:
1 cup of quick oats
1 cup of raisins

When it is all mixed really well, drop by teaspoonfuls to a cookie sheet and bake at 350 degrees for 8 minutes.  Let them sit on the cookie sheet for a minute before you remove them to cool.  Makes about 4 dozen cookies.

Oatmeal Peanut Butter Raisin Cookies

Chocolate Chip Cookies

This recipe is from my sister-in-law, Merrilee.  She is a great cook and I can guarantee any recipe from her is going to be a winner!

Chocolate Chip Cookies

1 lb butter
2 1/2 cups brown sugar

Cream butter and sugar until smooth.  Add:

3 eggs

Beat well and then add:

6 cups flour
1 1/2 teaspoons baking soda
2 teaspoons vanilla

Mix thoroughly, but not too much.

You can add any of the follow to make them even better!

2 cups nuts
2 cups chocolate chips
1 1/2 cups oatmeal
2 cups raisins
1 1/2 cups toffee chips

Make one inch balls of dough or use an ice cream scoop to put on a cookie sheet.  Bake at 350 degrees for 8-12 minutes. Look for a little golden color on the bottom of the cookie.  If it is golden, take them out of the oven.  If you want the cookie flatter, you will need to flatten them with your hand or a spoon before you bake them.  Let them sit on the baking sheet for a few minutes after you take them out of the oven to finish baking.

Old-Fashioned Molasses Cookies

Old Fashioned Molasses Cookies

1/2 cup molasses
1/4 cup butter
1 1/2 teaspoons ginger
1 teaspoon baking soda

Combine molasses, butter, ginger and baking soda in a saucepan.  Heat over medium heat, stirring occasionally until butter is completely melted.  Remove from heat.  Stir in:

1 1/4 cups flour.

Then add:

1 beaten egg

Stir until well blended.  Cover and refrigerate several hours or overnight.

On a well floured surface, roll our small amounts of cookie dough (about 2 teaspoons worth) to about 1/16 inch thickness.  Place on an ungreased baking sheet.

Bake about 5 minutes or until done.  Remove from baking sheet and cool on racks.  Frost with confectioner's sugar frosting.

Drip Drop Egg Soup

This soup is super easy.  It's nice to make on a day when you didn't want to cook.

Drip Drop Egg Soup

Bring 2 cups of water to a boil.

Add a package of raman noodles.  I like to break them up before I put them in the water so they are not as long and easier to eat.

Add 1 cup of frozen peas.

Bring this all to a boil and while it is boiling, add 2 eggs and stir quickly.  Cook for just 2-3 minutes more and it is ready to eat.  Add salt and pepper to your tastes.  You can add the flavoring packet also, if you want.

Makes enough soup for two.

Banana Bread

This is a very flavorful bread that we have loved for a long time.  You can leave out the nuts if you don't like them (unfortunately several of my children don't...sigh)
 

Banana Bread

Cream together:  1/2 C. butter

                          1-1/3 C sugar

Slice:      2 Large Bananas

Add bananas and 2 T. milk

Mix well with mixer and add:

             2 eggs

Mix and add:

             1 3/4 C. flour

             1/2 tsp. soda

             1-1/2 tsp. baking powder

             1 tsp. salt

             1 tsp. nutmeg

Fold in nuts.  Bake at 350o for 30 min then reduce heat to 325o for 15-20 min. or until done.  1 Loaf.

Cakes for Strawberry Shortcake

I have two recipes that I like to use for Strawberry Shortcake.  One makes a 9 x 13 pan and the other is an 8 inch pan.  I suppose that I could just half the one, but the larger one is a little more complicated than the smaller one because you are beating eggs with the larger one.  They are both really good tasting cakes, so it all depends on how much time I want to use making the cake which one I use.

Chiffon Cake

(What I use for Strawberry Shortcake)

2 eggs, separated

1 ½ cups sugar

2 cups flour           

2 tablespoons corn starch

3 teaspoons baking powder

1 teaspoons salt

1/3 cup oil

1 cup milk

1 ½ teaspoons vanilla

Preheat oven to 350º.  In a small mixing bowl using a mixer, beat egg white until frothy.  Gradually beat in ½ cup sugar and beat until mixture forms stiff peaks and set aside.  In another bowl, combine remaining 1 cup sugar with flour, cornstarch, baking powder, salt, oil and half of the milk.  Beat 1 minute at medium speed.  Add remaining milk, vanilla and egg yolks.   Beat 1 minute.  By hand, fold in the beaten egg whites.  Pour into a 9 x 13 pan that has been greased and floured.  Bake for 40-45 minutes.

This recipe can also be used for to make a layer cake and then you would pour the batter into 8 or 9 inch round pans and bake for only 30-35 minutes. 

Easy Company Cake 

(Another one I like for Strawberry Shortcake that makes a smaller but just as yummy cake.)

1 ¼ cups flour

¾ cup sugar

2 teaspoons baking powder

½ teaspoon salt

¼ cup butter

2/3 cups milk

1 egg

1 teaspoons vanilla

Preheat oven to 350º.  In large bowl, combine flour, sugar baking powder, salt, butter and milk.  Blend well at low speed.  Beat  with a mixer for 1½ minutes at medium speed.  Add egg and vanilla.  Continue beating 1½ minutes at medium speed.  Pour batter into an 8 inch square pan that has been greased and floured on the bottom only.  Bake 35-40 minutes: until the top is golden and the cake springs back when lightly touched,