Crazy Crust Apple Pie
1 c flour
1 tsp baking powder
1/2 tsp salt
1 Tbsp sugar
2/3 c shortening
3/4 c water
1 – 1lb 50z can apple pie filling
1 Tbsp lemon juice
1/2 tsp cinnamon
Combine flour, baking powder, salt, sugar, egg, water and shortening in a
small bowl. Mix well. Pour into 9″ deep pie pan
Mix pie filling with lemon juice and cinnamon.
Pour into center of batter. Do not stir.
Bake 425º for 35 to 40 minutes
Other pie fillings may be substituted – omit lemon juice and cinnamon
Fudgy Pecan Pie
2 (1 ounce) squares unsweetened chocolate
1/4 cup butter or margarine
1 (14 ounce) can eagle brand sweetened condensed milk
1/2 cup hot water
2 eggs, well beaten
1 1/4 cups pecan halves or pieces
1 teaspoon vanilla extract
1/8 teaspoon salt
1 (9in. ) unbaked pie crust
Preheat oven to 350º. In medium saucepan over low heat, melt chocolate and
butter. Stir in eagle brand, hot water and eggs; mix well.
Remove from heat; stir in pecans, vanilla and salt. Pour into pie crust.
Bake 40-45 minutes or until center is set. Cool slightly. Serve warm or chilled.
Garnish as desired. Store covered in refridgerator.
From “Metropolitan Cook Book” (Metropolitan Life Insurance Company, 1955) as written in the cookbook:
Sweet Milk Doughnuts
2 Tbs. fat
1 cup sugar
1 cup milk
4 tsp. baking powder
1 tsp. salt
1/2 tsp. cinnamon or nutmeg
Flour to make a soft dough (3 to 4 cups)
Cream fat, add sugar, add milk and well beaten egg. Add 3 cups flour mixed and sifted with dry ingredients, then enough more flour to make dough just stiff enough to roll. With knife, toss about 1/3 of dough on lightly floured board, knead slightly to make smooth. Roll to thickness of about 1/4 inch. Use floured spatula freely to prevent dough from sticking to board. Cut with floured doughnut cutter. Fry in deep fat about 2 minutes. They should come quickly to the top. Brown on one side, turn and brown on the other. Turn but once. Drain over fat and then on absorbent paper. When partly cool, or just before serving, sprinkle with powdered sugar, if desired.
Gourmet Guacamole Dip
1 ripe avocado
1/4 cup mayonnaise
1 teaspoon garlic powder
Juice of half a lemon or lime
1 cup sour cream
1 can refried beans
1 envelope taco seasoning
1 cup shredded sharp Cheddar cheese
Chopped black olives
In a bowl, mix the can of refried beans with the envelope of taco seasoning.
In a nonreactive bowl, mash the avocado until smooth and creamy. Add lemon
or lime juice, garlic powder and mayonnaise and mix very well. Spread the
refried bean mixture in an 11 x 7-inch pan. For the next layer, spread the
sour cream. For the next layer, spread the avocado mixture. Sprinkle the
lettuce on that layer, and the cheese and tomatoes and olives on top of that
Refrigerate until 15 minutes before serving.
Serve with tortilla chips.
8 cups popped popcorn
1 cup crumbled tortilla or corn chips
3 tablespoons butter or margarine
2 teaspoons taco seasoning mix, or to taste
1/2 cup grated Cheddar cheese (optional)
Combine popcorn and chips in large bowl.
Melt butter in small pan over low heat. Stir in taco mix and remove from
Dribble over popcorn. Toss with hands to coat thoroughly.
Serve immediately or continue for a cheesy treat.
Spread popcorn mixture on greased baking sheet and sprinkle with cheese.
Place under broiler until cheese melts, about 1 minute.
Check constantly to ensure popcorn is not burning.
Remove and cool before serving
4 cup (8 1/2-oz) shredded coconut (fresh; package!)
1/4 cup light corn syrup
1 pkg (11 1/2-oz) milk chocolate pieces
1/4 cup vegetable shortening
26 whole natural almonds (1-oz)
Tastes just like Almond Joy.
Line two large cookie sheets with waxed paper. Set large wire cooling
rack on paper; set aside.
Place coconut in large bowl; set aside.
Place corn syrup in a 1-cup glass measure. Microwave on high (100%) 1
minute or until syrup boils. Immediately pour over coconut. Work warm
syrup into coconut using the back of a wooden spoon until coconut is
thoroughly coated. This takes a little time, and yes, there is enough
Using 1 level measuring tablespoon of coconut, shape into a ball by
squeezing coconut firmly in palm of one hand, then rolling between
both palms. (HINT: Measure out all of the coconut then roll into
balls.) Place 2 inches apart on wire racks. Let dry 10 minutes.
Reroll coconut balls so there are no loose ends of coconut sticking
Place milk chocolate and shortening in a 4-cup glass measure or 1 1/2 quart
microwave-safe bowl. Microwave on high 1 to 2 minutes or until mixture can
be stirred smooth and is glossy; stirring once or twice.
Working quickly, spoon 1 level measuring tablespoon of the chocolate over
each coconut ball, making sure chocolate coats and letting excess chocolate
drip down onto waxed paper. While chocolate coating
is still soft, lightly press whole almond on top of each. Let stand to set or
place in refrigerator. Store in a single layer in airtight container. Keeps best
if refrigerated. Makes 26.
1/2 cup feta cheese
1 Tbsp garlic powder
2 tsp fresh basil
2 tsp fresh rosemary
3 Tbsp olive oil
3 medium baking potatoes, with skin Directions:
Wash 3 baking potatoes, poke with fork and rub olive oil on them, bake for 1 hour until done
When potatoes are done, wait 5-10 minutes for them to be cool to touch, once cooled, cut the potatoes lenthwise in half and scoop out most of the insides, leaving about 1/4 inch (save scooped potato to make potato salad), you should now have 6 halves lengthwise
Cut each half lengthwise again, leaving 12 long skins then cut each skin in half in the other direction, leaving you with 24 individual potato skins
Coat a sheet pan with cooking spray, brush each skin with just a little bit of olive oil and bake skins @ 350 degrees F (177 degrees Celcius) just enough to make the skins firm
Remove from oven, add garlic powder, rosemary & basil to the skins and bake another 3 minutes @ same temperature
Turn oven off, remove skins, drizzle with more oil then sprinkle feta cheese on skins and place in warm oven just to let the cheese melt and turn bubbly