Southern Cream Apple Pie (Kathy Angelo's)

1 1/3 Cups Sugar
3 1/2 Tbs. Flour
1 1/4 Cups sour cream
2 eggs, beaten
1 tsp. Vanilla
1/4 tsp salt
3 Cups apples, chopped

3/4 Cups sugar
1/2 Cups flour
1 1/4 tsp. cinnamon
6 Tbs. butter, melted

- Blend sugar and flour. Add sour cream, eggs, vanilla, and salt. Mix until smooth. Add apples and blend well. Pour into pie shell. Bake for 30 minutes at 400 degrees. Remove from oven, sprinkle topping on top, cook for 10 more minutes.

Peach Cream Pie

1 1/3 Cups Milnot
1 Cup sugar
3 scant Tbs. flour
1 1/2 Cups diced peaches
1 egg

- Mix everything together except peaches with the mixer. Stir in peaches. Pour into a 9 pie shell. Sprinkle with cinnamon. Bake at 400 degrees for 10 minutes. Then at 350 degrees for 35-40 minutes.

Apricot-Raspberry pie with Streusel topping (A Bon Appetit recipe)

Streusel Topping:
1/2 cup all purpose flour
1/2 cup hazelnuts (about 2 1/2 ounces) ***I always use Macadamia nuts instead!***
1/4 cup (packed) golden brown sugar
1/4 cup sugar
1/4 teaspoon salt
5 tablespoons chilled unsalted butter, cut into 1/2-inch pieces

1 1/2 pounds ripe apricots, halved, pitted, each half cut into 4 wedges
1 cup sugar
3 tablespoons all purpose flour
1/4 teaspoon ground allspice
1 1/2-pint basket raspberries

- For streusel topping: Position rack in lowest third of oven and preheat to 400F. Combine first 5 ingredients in processor. Blend using on/off turns until nuts are coarsely chopped. Add butter and cut in using on/off turns until mixture begins to clump together. Transfer streusel to bowl and refrigerate.
- For filling: Combine apricots, sugar, flour and allspice in large bowl; toss to blend. Let stand until dry ingredients are moistened, about 15 minutes. Carefully fold in raspberries.
- Roll out pie-crust disk on lightly floured surface to 12 1/2-inch round. Transfer crust to 9-inch-diameter glass pie dish. Trim dough overhang to 3/4 inch. Fold overhang under; crimp edges decoratively. Spoon filling into crust.
- Place pie on baking sheet. Bake until filling begins to bubble at edges, about 45 minutes. Sprinkle streusel topping evenly over pie. Cover crust edges with foil to prevent over browning. Bake until crust and topping are golden brown and filling is bubbling thickly in center, about 50 minutes longer. Cool pie on rack at least 2 hours and up to 8 hours.
*Aleximoon note* This is my pen-ultimate pie! It is so yummy. My friend Shamba begs me to bake it every time I see him.

Apple Cranberry Pie

Double pie-crust (I like to buy the pilsbury one instead of making my own)
3/4 Cup packed brown sugar
1/3 Cup granulated sugar
1/3 Cup all-purpose flour
1 Tsp. ground cinnamon
6 Cups sliced cooking apples (such as Jonathon, Golden Delicious, or Winesap)
2 Cups fresh cranberries (whole or chopped)
2 Tbps. butter or margarine
Milk & coarse sugar

- Prepare crust in pie plate. Take the dough for the top crust and cut out shapes. (I do this at the end instead of the beginning)
- In a large bowl, toss together the brown sugar, granulated sugar, flour and cinnamon. Add apples and cranberries; toss to coat. Turn into pie plate. Dot mixture with butter. Arrange cutouts over top of pie, leaving space between shapes to see the pie filling. Brush edge of pie and cutouts with milk and sprinkle with coarse sugar. Cook for an hour at 375. About 30 minutes into cooking, cover pie and crust with foil. Cook until juices bubble around edges and filling is tender.

Pumpkin-mascarpone pie
1 1/2 of a 15-oz package (1 crust) folded refrigerated unbaked piecrust
1 8-oz package mascarpone or cream cheese, softened
1 egg yolk
2 Tbsp. honey
1/2 Tsp vanilla
2 eggs, slightly beaten
1 Cup canned pumpkin
1 5-oz can (2/3 Cup) evaporated milk
2/3 Cup packed brown sugar
1 Tsp. ground cinnamon
1/4 Tsp. ground nutmeg

- Preheat over to 375. Let piecrust stand at room temperature until malleable. Unfold and arrange in pie plate, crimp edges.
- In a medium bowl beat cheese, egg yolk, honey, and vanilla with an electric mixer on low to medium speed until smooth. Set aside.
- In another medium bowl combine whole eggs, pumpkin, evaporated milk, brown sugar, cinnamon, and nutmeg. Pour into pie plate. Spoon cheese mixture onto pumpkin in stripes. Pull a toothpick through cheese to make a decorative top. Bake about 50 minutes or until top is puffed and a knife inserted near center comes out clean. Cool.


Lemon-Coconut Tart with Brown-Sugar Cream
:taken from Food & Wine May '04
Makes one 9-inch pie

1 1/3 Cups crushed graham cracker crumbs (10 squares)
1/4 plus 2 Tbs. sweetened shredded coconut
1 1/2 Tbs. sugar
6 Tbs. unsalted butter, melted

4 Large egg yolks
One 14-oz can sweetened condensed milk
1 1/2 tsp. finely grated lemon zest
1 tsp. pure vanilla extract
1/4 tsp. cream of tartar
1/4 tsp. salt
1/2 Cup lemon juice
1/2 Cup cream of coconut, such as Coco Lopez

Topping and Accompaniments
2/3 Cup sweetened shredded coconut
2 pints strawberries, hulled and sliced
1/4 Cup light brown sugar
1 1/2 Cups cold heavy cream

1.  MAKE THE CRUST:  Preheat the oven to 350 degrees.  Lightly butter a 9-inch glass pie plate.  In a medium bowl, mix the graham cracker crumbs, coconut and sugar with the butter until evenly moistened.  Press the crumbs over the bottom and up the sides of the pie plate in an even layer.   Bake in the center of the over for 8 minutes, or until lightly golden and barely set.

2.  MAKE THE FILLING:  In a medium bowl, whisk the egg yolks with the sweetened condensed milk, lemon zest, vanilla, cream of tartar and salt.  Slowly whisk in the lemon juice and cream of coconut until smooth.  Pour the filling into the crust and bake for 20 minutes, or until the filling is just set but still slightly jiggly in the center.   Transfer the tart to a wire rack to cool, then refrigerate until chilled, about 3 hours.

3.  MEANWHILE, MAKE THE TOPPINGS AND ACCOMPANIMENTS:  Spread 1/3 cup of sweetened coconut on a baking sheet and toast in the oven for about 3 minutes, or until it is golden.  Transfer  the toasted coconut to a plate and stir in remaining 1/3 cup coconut.

4.  Just before serving, in a medium bowl, toss the strawberries with the 2 Tbs. of brown sugar and let stand until juicy, about 10 minutes.  In a large bowl, whip the heavy cream with the remaining 2 Tbs. of brown sugar until firm.  Spread some of the whipped cream over the tart and sprinkle the coconut on top.   Serve the tart with strawberries and remaining whip cream.  

MAKE AHEAD:  The lemon-coconut tart can be prepared through Step 2 up to 3 days ahead.


-Clara Blum  (Grandma Agler's next door neighbor from Berne)

3 Cups Flour
1/2 Cup shortening
1 Cup Sweet Milk
1 Cup Sugar
3 tsp. baking powder

-Sift dry ingredients, cut in shortening, add milk and mis well.  Bake at 375 degrees for 20 - 25 minutes in a 9x13.2 pan until lightly golden.


Pistachio Sour Cream Cake

1 pkg. yellow cake mix
1 pkg.  pistachio pudding
4 eggs
1 Cup sour cream
1/2 Cup water

-Beat 2 minutes.  Pour into Bundt or Tube pan.  Bake at 350 degrees for 40 - 45 minutes.  Sprinkle with 10x powdered sugar.

Grandma's Red Velvet Cake
-Violet Eckerty

1 Cup Shortening
1 1/2 Cups sugar
2 Eggs
2-oz red cake coloring (4 bottles)
1 T. cocoa
2 1/2 Cups flour
1 Cup buttermilk
1 Tbs. vanilla
1 tsp. salt
1 Tbs. vinegar
1 tsp. soda

-Cream Shortening, sugar, add color.  Mix well.  Sift flour, cocoa, salt.  Add to creamed mixture alternately with the buttermilk.  Add eggs one at a time and beat.  Add vinegar, soda, vanilla and beat.  Pour into 4 greased and floured pans (round cake) and bake at 350 degrees for 20 minutes.

Icing for Red Velvet Cake
-Violet Eckerty

5 Tbs. Flour
1 Cup Milk

-Cook until thick, stirring constantly.  COOL!

Mix 1 Cup sugar with 1 Cup margarine.  Beat until light and fluffy.  Add flour & milk mixture, beat well.  Add 1 tsp. vanilla.  Beat and spread on cake.



Raspberry Walnut Shortbread

-Gayle Hartman



1/4 cups sifted flour

1/2 cup sugar

1/2 cup butter



1/2 cups raspberry jam

2 eggs

1/2 cups brown sugar

1 tsp. vanilla extract

2 Tbs. all-purpose flour

1/8 tsp. salt

1/8 tsp. baking soda

1 cup chopped walnuts

confectioners' sugar, optional



-Preheat oven to 350 degrees.  Combine flour and sugar.  Cut in butter until mixture is like fine meal.  (Works well in the food processor.)  Press into bottom of a lightly greased 7x11 inch baking pan.  Bake 20 minutes or until edges turn golden.



-Spread jam over shortbread.  Beat eggs with brown sugar & vanilla until well blended.  Stir in flour mixed with salt & soda; add walnuts.  Spoon over jam and spread to corners of pan.  Return to oven and bake 15 minutes, or until top is set.  Cool in pan; cut into bars.  Dust with confectioner's sugar if desired.