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Carolyn
Cielocha's Cheesecake
15 graham crackers, crushed
2 tablespoons butter, melted
4 (8 ounce) packages cream cheese
1 1/2 cups white sugar
3/4 cup milk
4 eggs
1 cup sour cream
1 tablespoon vanilla extract
1/4 cup all-purpose flour
Preheat oven to 350 degrees. Grease a 10-inch springform pan.
In a medium bowl, mix
graham cracker crumbs with melted butter. Press onto bottom of springform
pan.
In a large bowl, mix cream cheese with sugar until smooth. Blend in milk,
and then mix in the eggs one at a time, mixing just enough to incorporate.
Mix in sour cream, vanilla and flour until smooth.
Pour filling into prepared crust.
Bake in preheated oven for
1 hour. Turn the oven off, and let cake cool in oven with the door closed
for 5 to 6 hours; this prevents cracking. Chill in refrigerator until serving
Carolyn
Cielocha's Chocolate Topping for Cheesecake
Microwave
2 T butter and 1/2 cup whipping cream for 45 seconds.
Add
3/4 cup milk chocolate chips and let sit for 2 minutes. Do not stir
during that time.
After
two minutes, stir together.
Makes
a good base for hot chocolate also.
Carolyn
Cielocha
My Toppings for Carolyn's Cheesecake
Toppings include:
Strawberry Sauce (recipe below), chopped Butterfingers, cherry pie filling
or any kind of fruit pie filling, Oreos, chocolate syrup...anything...
Strawberry Sauce
1 - 2 cups strawberries, chopped or crushed
2 cups water
1 3/4 cup
sugar
7 T. cornstarch
red food coloring
1 TB lemon juice
Crush strawberries and add water, sugar, cornstarch and food
coloring. Cook mixture, stirring constantly, until it boils and
thickens. Add lemon juice.
Sandy Frey
Norma
Porter's Pumpkin Dessert
4 eggs
2 cans pumpkin puree
1 can evaporated milk
1-1/2 cup sugar
1-1/2 teaspoon pumpkin pie spice
1 teaspoon cinnamon
1 teaspoon salt
1 Tablespoon flour
Mix above ingredients together.
Spread into a sprayed 9X13 pan
1 box yellow cake mix
1 cup melted butter
1 cup walnuts, chopped
Sprinkle dry cake mix over pumpkin mixture.
Pour melted butter over cake mix.
Sprinkle with chopped nuts.
Bake at 350 degrees for one hour. (I baked till knife inserted into pumpkin
mixture came out clean, which was about another 20 minutes.)
Top with whipped cream or ice cream to serve.
Aunt Norma Porter
Crème
Brûlée
5 extra-large eggs
1/2 cup sugar
3 cups heavy cream
1 teaspoon pure vanilla extract
Preheat the oven to 300 degrees F.
In the bowl of an electric
mixer fitted with the paddle attachment, mix the eggs and 1/2 cup of sugar
together on low speed until just combined. Meanwhile, scald the cream in a
small saucepan until it's very hot to the touch but not boiled. With the
mixer on low speed, slowly add the cream to the eggs. Add the vanilla and
pour into 6 to 8-ounce ramekins (baking dishes) until almost full.
Place the baking dishes in
a larger pan and carefully pour boiling water into the pan to come halfway
up the sides of the egg filled dish. Bake for 35 to 40 minutes, until the
custards are set when gently shaken. Remove the custards from the water
bath, cool to room temperature, and refrigerate until firm.
To serve, spread 1
tablespoon of sugar evenly on the top and heat with a kitchen blowtorch
until the sugar caramelizes evenly. Allow to sit at room temperature for a
minute until the caramelized sugar hardens.
You can also brown under
the broiler.
Laura Koepke Frey
Blender
Custard Pie
(This pie makes its
own crust)
4 eggs
6 Tablespoons soft butter
1/2 cup flour
Dash of salt
2 cups milk
2/3 cup sugar
1 teaspoon vanilla
Put all ingredients in blender and blend on low for three minutes.
Pour into a greased and floured pie pan.
Sprinkle top with nutmeg, if desired.
Bake at 325 degrees for 40 to 50 minutes (until knife inserted in center
comes out clean). I always set a pan of water in the oven on the
shelf under the pie.
This recipe was in the Akron Community Cookbook.
Sandy Frey
Peach
Pie
1 double crust pie shell
5 peaches, peeled and sliced
1 Tablespoon lemon juice
1/2 teaspoon almond extract
1 cup sugar
2 heaping Tablespoons flour
butter
Combine peaches, lemon juice, almond extract, sugar
and flour. Toss gently and set aside.
Prepare crust (recipe
follows). Line 9-inch pie plate with bottom crust. Pour peach
mixture into crust and dot top with butter. Roll out remaining crust
and put over peaches. Flute edges. Brush cream on top and then
sprinkle with small amount of granulated sugar. Cover edges with
foil. Bake at 425 degrees for 20 minutes. Remove foil and bake
20 to 30 minutes longer or until golden brown.
Sandy Frey
Dream Peach Pie
1/2 cup milk
30 to 35 large marshmallows
2 cups Cool Whip
6 - 8 peaches, peeled and sliced
Melt marshmallows in milk. Cool completely. Fold in Cool
Whip. Mix in peaches. Put in baked and cooled pie shell or
graham cracker crust. Chill.
This recipe was in the Akron Community Cookbook.
Sandy Frey
Graham Cracker Crust
1-1/2 cups graham crackers, crushed fine
1/2 cup butter, melted
3 TB sugar
Mix crumbs, butter and sugar together. Set
aside about 3 TB for topping, if desired. Press mixture firmly into
bottom and sides of greased 9-inch pie pan. Bake for 8 minutes or
until lightly browned. Make filling and pour into crust. Bake
according to directions above. Chill thoroughly and top with whipped
cream (Cool Whip) and crushed graham crackers.
Oreo Cookie Crust
About 32 Oreo cookies, crushed fine (Chop more if you prefer a thicker
crust)
6 TB butter, melted
Mix crumbs and melted butter until well blended. Reserve some crushed
Oreos for topping. Press remaining mixture in bottom and sides of a
greased 9-inch pie plate. Chill until firm. Make filling and
pour into crust. Bake according to directions above. Chill
thoroughly and top with whipped cream (Cool Whip) and crushed Oreos.
Sandy Frey
Quick
and Easy Apple Crisp
Mix enough apples to fill
9X13 glass pan - generally 6-8, depending on size - with
2 T lemon juice
Mix together:
1 cup sugar
2 T flour
1 heaping teaspoon cinnamon, optional
Toss with apples.
Topping (Add more if you like crunchy)
1 to 1-1/2 cups flour
1 to 1-1/2 cups sugar (white or brown)
1 stick butter, softened but not melted
Cut butter in with hands or pastry knife.
Pour topping over apples. Bake at 350 degrees for 45 minutes to one
hour.
Peaches or rhubarb can be substituted - just adjust sugar amount.
Sandy Frey
Beckie's
Butterfinger Dessert
2 cups graham crackers,
crushed
1 cup saltine crackers, crushed
1/2 cup oleo, melted
4 to 6 big Butterfinger candy bars
1 large pkg. instant chocolate pudding
2 cups milk
1 quart vanilla ice cream, softened
1 container Cool Whip
Crush graham crackers, saltine crackers, Butterfinger candy bars and oleo
in bowl. Put 2/3 of mixture in bottom of 9X13 pan. Chill.
Mix pudding and milk together; then add ice cream. Pour over cracker
mixture. Chill. Pour Cool Whip over pudding mixture and top
with remaining 1/3 cracker mixture. Chill.
Beckie Gutzmann
Ida Scholl’s Old
Fashioned Homemade Ice Cream
Sandy's Old Fashioned Homemade Ice Cream
Mix together and set aside:
2 cups sugar
1/2 cup flour
1/4 teaspoon salt
Scald:
1 pint heavy cream
In mixer, beat:
6 eggs
Slowly add scalded cream to eggs.
Add sugar/flour mixture and 1 T. vanilla
Mix well and add:
1 qt. heavy cream or 1/2 and 1/2 (Can add
more)
Chill several hours or overnight.
Pour into freezer and add enough whole milk to fill container 1/2 to 2/3
full.
Freeze according to ice cream freezer directions.
This is a quick and easy ice cream to make, and it has a nice flavor.
Try making different versions. Don loves Cherry Nut.
I have had the recipe for several years. Ida Scholl
was married to Grandpa Matt's brother.
Cherry Nut Version
Toast and cool 1 cup chopped pecans in small amount of butter
Make ice cream following directions above.
Mix in:
Add 1 small jar maraschino cherries, drained and chopped
2 teaspoons cherry flavoring
2 or 3 drops red food coloring
Toasted pecans
Chocolate Version
Add scant 1/3 cup cocoa powder to sugar/flour mixture and
mix well.
Sandy Frey
Gale Schaefer's Homemade Ice
Cream
6 eggs
3 cups sugar
4 pints Half and Half
3 Tablespoons vanilla
2 10-oz. pkgs. frozen strawberries
6 small to medium bananas (better if 2 are very ripe)
Mix the eggs and enough whole milk to make about a pint of liquid. Heat in
the microwave stirring frequently to scald the eggs without cooking them.
Pour all ingredients into a 5 quart ice cream
freezer and fill with whole milk. Freeze as directed.
Kara Frey / Gale Schaefer
Strawberry Pretzel Dessert
«««««
Mix
together:
2 cups crushed pretzels
3/4 cup melted margarine
4 T. sugar
Pat into a 9 by 13 pan.
Bake 8 minutes at 400 degrees. Cool.
Cream together:
8 oz. cream cheese
1 cup sugar
Fold in:
1 large container Cool Whip
Spread over cooled pretzel crust.
Prepare:
1 6-oz. pkg. strawberry Jell-O
1 3/4 cup boiling water
Add:
1 10-oz. pkg. frozen strawberries
Pour on top of cream layer and refrigerate until firm.
This is something Sherry asks me to make---she likes it so much!
Variation: Try using an Oreo cookie crust with cherries pie filling
on top.
Sandy Frey
Mom's Unbaked Cheesecake
1/2 cup oleo
1/2 lb. graham crackers
Mix well and use 2/3 on bottom of pan.
Mix together:
1 pkg. lemon Jell-O
1 cup hot water
3 T. lemon juice
Cool till slightly thickened.
Cream:
8 oz. cream cheese
1 cup sugar
1 tsp. vanilla
Whip 1 can evaporated milk, chilled, until it holds peaks. Combine
Jell-O and cream cheese; fold into whipped
milk. Pour over crust. Sprinkle with remaining crumbs.
Chill overnight. Can top with cherry pie filling, if desired.
It doesn't take very long to put together.
Elsie Battershaw
Rhubarb Crisp «««««
Put in an 8-inch greased pan:
3 1/2 cups rhubarb
1 cup
sugar
1/2 cup oatmeal
1/2 cup
flour
1/3 cup oleo
1 tsp grated orange rind
1 tsp. lemon
juice
1/8 tsp. salt
Blend ingredients and pour over rhubarb. Bake at 375 degrees for 35
to 40 minutes. I found this recipe in the "Nebraska Farmer"
magazine when I was first married. It freezes great.
Sandy Frey
Pumpkin Pie Squares «««««
1
cup
flour
1/2 cup butter
1/2 cup oatmeal 1/2 cup brown
sugar
Mix until crumbly and press into a 9 by 13-inch pan. Bake at 350
degrees for 15 minutes.
Combine:
1 can (2 cups) pumpkin
1 can evaporated milk
2
eggs
3/4 cup sugar
1/2 tsp.
salt
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. ground cloves
Beat well and pour into crust. Bake 20 minutes. Combine 1/2 cup
chopped pecans, 1/2 cup brown sugar and 2 T. oleo. Sprinkle over
filling. Bake 15 to 20 minutes longer or until filling is set.
Cool in pan and cut in 2-inch squares. Serve with whipped
cream. Makes 24 pieces.
This recipe was in Leona Buhlmann's column in the “Albion News” years ago.
Sandy Frey
Banana Cream Pie
Preheat oven to 400 degrees.
9-inch pie crust, cooled
2/3 cup sugar
1/4 cup cornstarch
1/2 tsp salt
3 cups milk
4 egg yolks, beaten (save the whites for meringue)
2 T butter
1 tsp vanilla
1 large banana, sliced (more if desired)
In large saucepan, combine sugar, cornstarch and salt. Mix will and
stir in milk and egg yolks. Whisk until all ingredients are
combined. Cook over medium heat, stirring constantly, until
thickened. Remove from heat and stir in butter and vanilla.
Slice banana into cooled crust. Pour custard over banana. Top
with meringue. Bake for 10 to 15 minutes or until lightly browned.
Meringue:
4 egg whites
1/4 tsp cream of tartar
1/2 cup sugar
1/4 tsp vanilla
In a large glass or metal mixing bowl, beat
egg whites and cream of tartar till foamy. Gradually add sugar and continue
to beat till stiff peaks form. Stir in vanilla.
Spread over pie. Cover completely and seal
all edges.
Bake at 400 degrees for 7 to 8 minutes till
peaks are lightly browned.
Delicious.
Cream Pie Variations
Quick and Easy Sour Cream Raisin Pie
Eliminate the bananas. Add 3/4 cup raisins, 1/2 cup sour cream, 1/2
tsp cinnamon, 1/4 tsp nutmeg along with the vanilla and butter to the
cooked cream filling. Fold in gently. Pour into shell and top
with meringue.
Chocolate Cream Pie
Eliminate the
bananas. Melt butter in microwave. Stir in 3 Tablespoons
cocoa. Stir into cooked cream filling along with the vanilla.
Pour into shell and top with meringue.
Coconut Cream
Add 1 cup coconut along with the butter and vanilla to cooked cream
filling. Pour into shell and top with meringue.
Sandy Frey
Strawberry Pie
1
baked 9" crust
1 qt. strawberries
2 cups water
1 3/4 cup
sugar
7 T. cornstarch
red food coloring
1 TB lemon juice
Cool Whip
Crush 1 - 2 cups of strawberries and add water, sugar, cornstarch and food
coloring. Cook mixture, stirring constantly, until it boils and
thickens. Add lemon juice.
Slice remaining strawberries into crust. Pour hot mixture over
fruit. Refrigerate.
Serve with whipped cream.
This pie goes together very fast
and it is delicious!
This recipe originally came from Nancee Krohn. I have made a few changes to
it.
Sandy Frey
Delicious Lemon Dessert
1 cup sifted flour
1/2 cup oleo
1 8-oz. pkg. cream cheese, softened
1 cup powdered sugar
2 10-oz. Cool Whip
2 pkg. lemon pudding
walnuts, optional
Combine flour and oleo together and pat in the bottom of a 9 by 13 inch pan. Bake in a 350
degree oven until light brown (about 10 minutes). Cool.
Beat powdered sugar into cream cheese, fold in 1 container Cool Whip and
spread mixture over cooled crust. Mix pudding according to package
directions. Reserve 1/2 cup of the pudding and spread the rest
carefully over the second layer. Fold the remaining pudding into 1
container Cool Whip and spread over the pudding layer. Set aside to
chill. Cut in squares to serve. Chopped walnuts can be added to
the crust or as a garnish on the top. This makes 12 servings.
Caree Frey Cielocha
Cherry Pie
Mrs. Smith's or Sara Lee’s frozen cherry pies are delicious.
Find in frozen food section at grocery store.
Cook according to directions on box.
Marg Frey
Strawberry Angel Food Dessert
«««««
1 pkg. one-step
angel food cake mix
1 can strawberry pie filling
Mix angel food cake mix and pie filling together. Be sure to mix
strawberries into cake mix until no large chunks of berries are left.
Do not add any other liquid. Bake and cool according to
package directions.
Freeze cake.
When frozen, frost with:
Mix together:
1 large container Cool Whip
1 10-ounce package frozen strawberries
Thaw strawberries slightly. Mix berries and Cool Whip together and
frost cake. Return cake to freezer. Thaw slightly (about fifteen
minutes) before serving.
Sandy Frey
Taffy Apple Pizza «««««
1 20-oz. pkg.
refrigerated sugar cookie dough
2 tablespoons peanut butter
1 8-oz. package cream cheese, softened
1/2 cup packed brown sugar
1 teaspoon vanilla
3 medium granny smith apples
1/2 cup water with 2-3 teaspoons lemon juice
cinnamon, optional
1/8 cup caramel ice cream topping
Preheat oven to 350 degrees. Remove 2/3 cup of cookie dough and
reserve for another use. Roll dough into a circle on pizza pan.
Bake 11-14 minutes or until cookie is lightly browned. Let cool 10
minutes, then loosen cookie from pan. Cool completely. Blend
peanut butter, cream cheese, brown sugar and vanilla together until
smooth. Spread on cooled cookie. Peel, core and slice
apples. Dip apples into water mixture to prevent browning. Arrange
slices on cream cheese mixture. Sprinkle lightly with cinnamon,
optional. Drizzle caramel topping over apples. Cut into pieces
and serve. 16 servings
Amy Young
Fruit Pizza
Crust:
sugar cookie dough (you can use your own or from the store)
Spread on cookie sheet and bake at 350 degrees for 10-12 minutes or until
done. Cool.
Mix:
2 8-oz. packages cream cheese
2 cups sugar.
Spread on cooled crust.
Top with any kind of fruit, fresh or canned (i.e., bananas, strawberries,
peaches, kiwi, grapes).
Mix and boil:
1 cup
sugar
1 cup water
2 tablespoons cornstarch
Cook until thick.
Add:
1 small package strawberry Jell-O. Drizzle over fruit. Chill.
Sandy Frey
Pumpkin Torte
Crust:
2 cups graham cracker crumbs
1/3 cup sugar
1/2 cup butter
Mix crumbs, sugar and butter together. Press
into a 9X13 inch pan.
Mix together:
2 eggs, beaten
3/4 cup sugar
1 8-oz. package cream cheese
Pour over crust and bake for 20 minutes at 350 degrees.
Dissolve:
1 envelope Knox gelatin in 1/4 cup cold water
Set aside.
2 cups pumpkin
1/2 cup milk
3 egg
yolks
1/2 teaspoon salt
1/2 cup
sugar
1 tablespoon cinnamon
Cook pumpkin, yolks, sugar,
milk, salt and cinnamon until mixture
thickens. Remove from heat and add dissolved gelatin.
Cool.
Beat:
3 egg whites
1/4 cup sugar.
Fold into pumpkin mixture. Pour over cooled baked crust. Top
with 1 8-oz. tub of Cool Whip.
This keeps well for several days in the refrigerator.
Janice Buettner
Rhubarb Lush «««««
Crust:
1 1/2 cup
flour
1 1/2 cup margarine
Mix and pat into a 9x13 inch pan. Bake 15 minutes at 350
degrees. Cool.
Filling:
3 T. cornstarch
2 3-ounces pkg. strawberry Jell-O
6-8 cups rhubarb
2 cups sugar
Mix rhubarb and sugar. Let stand for 1 hour. Add Jell-O and
cornstarch. Cook until rhubarb is tender. Cool. Pour over
crust. Top with a layer of marshmallows.
Topping:
1 pkg. vanilla instant pudding
1 3-ounce pkg. cream cheese
1 1/2 cups milk
2 cups Cool Whip
Mix pudding and milk, add cream cheese and Cool Whip. Beat until well
mixed. Pour over rhubarb filling and refrigerate.
Janice Buettner
Sherry’s Surprise Pie
2 9-inch graham cracker pie crusts
1 8-ounce package cream cheese
½ cup powdered sugar
1 large container Cool Whip
1 6-ounce package instant chocolate pudding mix
3 cups milk
bananas
Gently whip milk and pudding mix together
according to directions. Let set. Beat cream cheese, sugar and Cool Whip together. Slice bananas in
bottom of pie crusts. Divide cream cheese mixture between the two
crusts. Be sure to build the edges higher so the pudding doesn’t
overflow. Decorate the top with extra Cool Whip. Chill
Sherry Frey
Easy Apple Crisp
6 apple - peeled, cored and sliced
1 cup water
1 (18.25 ounce) package white cake mix
1 cup packed brown sugar
1 teaspoon ground cinnamon
1/2 cup butter, melted
Preheat oven to 350 degrees F (175 degrees
C). Lightly grease a 9x13 inch baking dish.
Arrange apples in an even layer in bottom
of baking dish. Pour water over apples.
In a medium bowl mix together cake mix,
brown sugar, and cinnamon. Stir in melted butter or margarine until
ingredients are thoroughly blended; mixture will be crumbly. Sprinkle
mixture over apples.
Bake in preheated oven for 50 to 55
minutes.
Sherry Frey
Rhubarb Pie
I
love this recipe for rhubarb pie. Quick, easy, and delicious.
3 c rhubarb
1.5 c sugar
1/2 c butter
3 eggs (yokes for pie, whites for meringue)
1/2 c flour
dash of salt
1/3 c milk
Make your own pie crust - using your recipe - bake pie crust in oven until
mostly done.
Bring all ingredients to boil, let thicken, then put in baking pie
tin. Place in oven for 20 minutes @ 350. Bring out of oven and then
put meringue on top, sprinkle with sugar, bake until brown on top.
Meringue:
4 egg whites
1/4 tsp cream of tartar
1/2 cup sugar
1/4 tsp vanilla
In a large glass or metal mixing bowl, beat
egg whites and cream of tartar till foamy. Gradually add sugar and continue
to beat till stiff peaks form. Stir in vanilla.
Spread over pie. Cover completely and seal
all edges.
Bake at 400 degrees for 7 to 8 minutes till
peaks are lightly browned.
Caree Frey Cielocha (Pie)
Sandy Frey (Meringue)
White Chocolate Macadamia Nut Pie
Ganache:
3/4 cup semisweet chocolate chips
1/2 cup heavy cream
Filling:
6 1/2 ounces cream cheese, softened
1/3 cup sugar
1/3 cup heavy cream, plus 3/4 cup, whipped soft
6 1/2 (1-ounce) squares premium white baking chocolate, melted
1/2 teaspoon orange zest
2/3 cup roasted, chopped macadamia nuts
1 pre-baked deep-dish (9-inch) pie shell
Garnish:
1 1/2 cups heavy cream
1/4 cup confectioners' sugar
1 to 2 ounces chopped macadamia nuts
Add Checked Items To Grocery List
Directions
Garnish:
Place chocolate chips in a metal mixing bowl. Bring cream to a simmer over
medium heat. Pour simmering cream over chips and stir until melted. Set
aside and allow to cool to room temperature.
Filling:
Beat cream cheese and sugar with a handheld electric mixer until smooth.
Scrape bowl with a spatula and mix in 1/3 cup heavy cream. Add the melted
white chocolate, zest, and nuts and stir just until incorporated. Fold in
the whipped cream. Spread into pre-baked pie shell and level off using a
rubber spatula. Put in freezer until frozen.
To finish pie, place the ganache in the microwave on low for no more than
10 seconds at a time. Stir after each warming, until ganache pours loosely
but is not even close to boiling. Be very careful when warming chocolate,
as it will burn very quickly when heated in the microwave. Once chocolate
is scorched it is unusable. Spread warm ganache over top of frozen pie,
smoothing to the edges with a spatula.
Garnish:
Beat cream and confectioners' sugar with a handheld electric mixer to stiff
peaks. Transfer to a piping bag and pipe edges of pie with whipped cream.
Sprinkle macadamia nuts over top. Refrigerate until ready to serve.
Paula Deen recipe
Caree Frey
Cielocha
Grandma Polly's
Apple Pie
Grandma
Polly made the best apple pie I have ever tasted.
Hopefully,
this comes close.
Choose
tart baking type apples. Select 4- 6 apples.
Apples,
peeled and sliced thin
Peel
and slice apples into water with lemon juice to keep from yellowing.
Drain
and add:
3/4
-1 cup sugar, depending on how tart the apples are
1
heaping tablespoon flour
2
teaspoons good quality cinnamon
Mix
well.
Pour
into crust. Top with slices of butter.
Add
top crust. Trim and crimp edges.
Brush
with milk or cream. Sprinkle sugar on top. This makes the top look amazing.
Make
sure to cut slits in top crust for steam to escape.
Put
on foil lined cookie pan.
Bake
at 425 degrees for 40 - 50 minutes till apples are done.
Watch
for edges burning towards end of time. Put foil tent over, if starts to
burn.
Remove
from oven and let cool for 2 hours.
Sandy
Frey
Favorite Pumpkin
Pie Recipe
3/4
cup sugar
2
tsp pumpkin pie spice
1/2
tsp salt
2
large eggs, beaten.
1
15-oz can pumpkin (Libby's)
1
12-oz can evaporated milk
Mix
and pour into 9-inch pie shell. (I like to bake the crust for about 8
minutes at 450 degrees, while I am preparing filling. I don't like a soggy
crust.)
Bake
at 450 degrees for 15 minutes. Reduce temperature to 350 degrees for
40 to 50 minutes or until knife inserted comes out clean.
Sandy Frey
Peggy’s Pie Crust
(For each crust)
1 cup flour 1/4 tsp
salt 1/2 cup Crisco - mix above ingredients with a mixer
Then add 1/4 cup
cold water with a fork.
Cover and let sit
at least 15 minutes on the counter.
Roll out and bake
as desired.
Use your hands as
little as possible for a flaky crust.
Peggy (Battershaw)
Baumgarten
Basic Pie Crust
This
is my favorite pie crust. A good basic crust with a few tweaks learned thru
the years.
Mix:
2
cups all-purpose flour
1
to 1-1/2 teaspoon salt
Cut
in 1 cup Crisco*, (1/2 cup at a time), using pastry cutter or food processor
Mix
and add:
Mix
with fork till it starts to form a ball.
1
egg, beaten, optional
1
tablespoon distilled white vinegar, optional
1/4
to 1/2 cup ice water
Roll
into crust to fit pie pan.
Optional:
Wrap
with plastic and chill in refrigerator till ready to use.
Food
processor instructions.
Add
flour and salt to food processor. Pulse.
Add
1/2 cup of shortening and pulse. Add rest of shortening and pulse till it
resembles coarse crumbs.
Pour
into bowl.
Add
water mixture slowly till dough starts to form ball.
Makes
two 9-inch crusts.
*I
prefer Crisco, but you can substitute butter.
Sandy
Frey
Streusel Topping
6
to 8 TB butter, melted
1-1/2
cup flour
1/2
cup brown sugar (or granulated sugar)
1/3
cup oatmeal
dash
salt
Cinnamon,
if desired
Melt
butter and add flour, sugar, and oatmeal.
Great
on crisps, muffins, cakes, etc.
Sandy
Frey
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