Our Family Recipes
With a mixer on high speed, mix cream cheese with 1/4-1/3 cup sugar until creamy and smooth, 2-3 minutes. Mix in vanilla, lemon juice, and sour cream. This filling is not very sweet because it’s meant to be complimented with fresh berries or a berry sauce.
8-inch pie
9-inch pie
Heat oven to 425 degrees. Prepare pastry. Mix sugar, flour, and cinnamon; stir in peaches. Turn into pastry lined pie plate. Cover with top crust. Cut slits for steam to escape; seal edges. Cover edges with 2-3 inch strip of aluminum foil to prevent excessive browning; remove foil last 15 minutes of baking.
Bake until crust is brown and juice begins to bubble through slits in crust, 35-45 minutes.
Tip: When baking pies bake close to the bottom of the oven. This will get the bottom crust to bake so it isn’t as soggy. If you are worried it will start to spill over and you will need to put a pan under it place the pie on the upper rack, but move it close to the bottom. Don’t put the pan under until you need to.
8-inch
9-inch
Heat oven to 425 degrees. Prepare pastry dough and place bottom in pie pan. Mix sugar, flour, nutmeg, cinnamon, and salt. Stir in apples. Turn into pasty-lined pie plate. Cover with top crust. Cut slits into the top; seal the edges. Cover edge with 3-inch strip of aluminum foil; remove during last 15 minutes of baking. Bake until crust is brown and juice begins to bubble through the slits in crust, 40 to 50 minutes.
Tip: When baking pies bake close to the bottom of the oven. This will get the bottom crust to bake so it isn’t as soggy. If you are worried it will start to spill over and you will need to put a pan under it place the pie on the upper rack, but move it close to the bottom. Don’t put the pan under until you need to.
Heat oil (2 to 3 inches) in a small deep saucepan to 400 degrees.
Beat egg, sugar, and salt in small deep bowl. Beat in 1 Tablespoon oil, water, and flour until smooth.
Heat rosette iron by placing in hot oil 1 minute. Tap excess oil from iron on paper towels; dip hot iron into batter just to top edge (don’t go over the top). Fry until golden brown, about 30 seconds. Immediately remove rosette; invert on paper towel to cool. (If rosette is not crip, stir in small amount of water or milk.
Heat iron in oil and tap on paper towel before making each rosette. (If iron is not hot enough, batter will not stick.)
Just before serving, sprinkle with powdered sugar if desired.
18 Rosettes
Heat oven to 400 degrees. Mix 1/2 cup sugar, the cornstarch, and cinnamon in a 2-quart saucepan. Stir in peaches. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Pour into ungreased 2-quart casserole dish; keep peach mixture hot in oven.
Cut shortening into flour, 1 Tablespoon sugar, the baking powder, and salt until mixture resembles fine crumbles. Stir in milk. Drop dough by 6 spoonfuls onto hot peach mixture.
Bake until topping is golden brown, 25-30 minutes. Serve warm.
You can also serve with Vanilla Sauce. The recipe is also on the blog.
Heat oven to 350. Grease and flour round layer pan (9 inch). Prepare Dinette cake below and bake as directed. Remove from pan; cool.
Split cake to make 2 thin layers. Fill layers with cream filling below. Spread top with Chocolate Glaze below. Refrigerate any leftover cake.
Beat all ingredients together in large mixing bowl on low speed, scraping bowl constantly, 30 seconds. Beat on high speed, scraping bowl occasionally, 3 minutes. Pour into pan.
Bake until wooden pick inserted in center comes out clean. About 35 minutes.
Mix sugar, cornstarch, and salt in 2-quart saucepan. Stir in milk gradually. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Stir in at least half of the hot mixture gradually into egg yolks. (This is so you don’t scramble the eggs). Blend into hot mixture in saucepan. Boil and stir 1 minute. Remove from heat; stir in vanilla. Cool to room temperature.
Heat chocolate and margarine over low heat until melted. Remove from heat; stir in powdered sugar and vanilla. Stir in water, 1 teaspoon at a time, until glaze is of desired consistency.
Mix together flour, oats, salt, soda, brown sugar, and butter. Mix until crumbly. Pat half of the mixture into ungreased 9X13 pan. Bake at 350 degrees for 10 minutes.
Melt in saucepan the milk and caramels. Sprinkle chocolate chips on top of the baked mixture. Drizzle caramel over top. Sprinkle reserved crumbs over all. Bake at 350 for 15 minutes.
Boil sugar and syrup. Then add the milk, when it boils again add margarine. Cook to soft ball stage. (Whenever I cook it it is too hard. Maybe cook to a little lower than soft ball?)
Pour over popped popcorn and stir till all coated.
Spread on cookie sheet till cool.
Store in airtight container.
Pour oil in large skillet to 1 inch; heat to 360 degrees over medium high heat.
Combine egg and milk. Add flour, baking powder, salt, cinnamon. Beat until smooth. Holding finger under funnel opening, pour batter into funnel. Starting in the center of the skillet, allow batter to run through the funnel into oil and circle around to form a spiral. Fry about 1 minute on each side or until golden brown.
Drain on paper towels.
Sprinkle with powdered sugar.
If it is too thick to go through funnel quick enough add a little more milk.
Note: Use fresh marshmallows for best results.