SELF-RISING FLOUR PIE CRUST

This recipe has been so popular I am repeating it from 2009.

2 cups self-rising flour

2/3 cup solid shortening
6 to 8 tbsp water

Cut flour and shortening together until mixture is like coarse crumbs. Add the water, starting with 6 tablespoons, and mix until a stiff dough is formed. Gradually add more of the water, if needed. Divide the dough half. Roll half of the dough to a circle about 1/8-inch thick. Transfer to a pie plate. Add the filling. Roll remaining dough like the first half and use over the top of the filling. Using your fingers, turn the edges of the dough under to seal and press into a scalloped designed edge. Cut small slits in the top crust to allow steam to escape during baking. Bake according to the pie recipe.

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AMISH CHRISTMAS CANDY (STAINED GLASS)

1 stick butter
12-oz chocolate chips
1 cup chopped nuts
5-oz colored miniature marshmallows
1 cup coconut, optional

Melt butter and chocolate chips until creamy. Fold the marshmallows into the chocolate mixture. Spread the nuts and the coconut,if using, on a sheet of waxed paper. Cover with the chocolate-marshmallow mixture. Roll up like a jelly roll. Refrigerate until solid. Slice and serve.

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SWEET POTATO-CINNAMON SWIRL BREAD

1-pound sweet potato

Cooking spray

1/2 cup whole milk at between 110 and 115-degrees F

2 1/4 tsp active dry yeast

1/3 cup + 1 tsp sugar, divided

1 large egg

1 tsp ground cinnamon

1/2 tsp ground ginger

1/2 tsp freshly grated nutmeg

1 tsp kosher salt

3 3/4 cups flour, spooned and leveled + more for work surface

Filling:

1/3 cup granulated sugar

1 tbsp ground cinnamon

4 tbsp (1/2-stick) unsalted butter, melted

1 large egg

Make the dough: Preheat oven to 400-degrees. Prick potato several times with a fork. Wrap in foil and place on a baking sheet. Bake until very tender, 1 to 1 1/2-hours. Cool completely. Peel the potato and discard the skin. Transfer the flesh to a food processor and process until very smooth (2 to 3 minutes). You need 1 cup of puree.

Lightly grease a bowl. Combine milk, yeast and 1 teaspoon sugar in a bowl. Let sit until foamy, 5 to 10 minutes (if mixture doesn't foam, discard and start again). Beat egg, cinnamon, ginger, nutmeg, sweet potato puree, and remaining 1/3 cup of sugar with an electric mixer on medium speed until combined, 1 to 2 minutes. Add yeast mixture, flour and salt. Beat with the dough hook on medium-low speed until a smooth dough forms and pulls away from the sides of the bowl, 5 to 8 minutes. Transfer dough to prepared bowl, cover with plastic wrap, and let rise in a warm place until doubled in size, about 1 hour.

Make the filling and assemble the bread: Combine sugar and cinnamon in a bowl. Lightly grease a 9-by-5-inch loaf pan and line with parchment paper, leaving a 2-inch overhang on the long sides. Turn dough out onto a lightly floured work surface and roll into a 9-by-18-inch rectangle. Brush butter on dough, then sprinkle with cinnamon sugar mixture. Starting a one of the short ends, roll dough into a tight log and pinch ends closed. Transfer to the prepared pan, seam side down. Loosely cover with plastic wrap and allow to rise until almost doubled in size, 1 to 1 1/2 hours.

Preheat oven to 350-degrees. Whisk together egg and 1 tablespoon water in a bowl. Lightly brush on the dough. Bake until top is set and golden brown, 35 to 40 minutes. Cool in pan 15 minutes then transfer to a wire rack to cool completely.

recipe and photo, Country Living 2025

NO BAKE CARAMEL PECAN PUMPKIN PIE (DIABETIC INSTRUCTIONS INCLUDED)

1/4 cup caramel ice cream topping

1 Graham cracker pie crust (or regular deep-dish baked pie shell)
1/2 to 3/4 cup large pecan pieces
1 cup milk
2 pkgs (3.4-oz each) vanilla instant pudding and pie filling mix
1 cup canned or cooked pumpkin
1 tsp ground cinnamon
1/2 tsp nutmeg
1 container (8-oz) frozen whipped topping mix, thawed
2 tbsp caramel ice cream topping, for garnish
2 tbsp pecan pieces, for garnish

Pour the caramel topping over the bottom of the Graham cracker crust; sprinkle the pecans over the caramel.

In a large mixing bowl, using a wire whisk, beat the milk with the pudding mix, pumpkin, cinnamon, and nutmeg until the mixture is blended well.  Stir in 1 1/2 cups of the thawed whipped topping.  Spread the mixture over the pecans in the crust.

Refrigerate pie for at least 1 hour before serving.

To serve, top the pie with the remaining whipped topping and sprinkle with the garnish pecans.  Drizzle the garnish caramel overall.

Yield: 8 to 10 servings.

NOTE: You can easily make this a diabetic-friendly pie by using a regular sugar-free baked pie shell, sugar-free caramel topping, pudding mix, and frozen whipped topping.  For diabetics I would cut the pie into 10 wedges as portion control is important for all diabetics!

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BUTTERSCOTCH BANANA PUDDING PIE

Two of my favorites are combined in the 2013 Southern Living Recipe and Photo.

• 74 vanilla wafers (1 [11-oz.] package), divided
• 1/2 cup finely chopped toasted pecans
• 1/2 cup butter, melted 
• 2 (1.4-oz.) chocolate-covered toffee candy bars, finely chopped
• 2 large ripe bananas, sliced 
• Butterscotch Filling (see recipe below)
• 4 large egg whites 
• 1/2 cup sugar
• 1. Preheat oven to 350°. Pulse 44 vanilla wafers in a food processor 8 to 10 times or until coarsely crushed. (Yield should be about 2 cups.) Stir together crushed wafers, pecans, and butter until blended. Firmly press on bottom, up sides, and onto lip of a lightly greased 9-inch pie plate.
• 2. Bake at 350° for 10 to 12 minutes or until lightly browned. Transfer to a wire rack; sprinkle candy bars over crust. Cool completely (about 30 minutes).
• 3. Arrange bananas over candy bars. Prepare Filling and spread half of hot filling over bananas; top with 20 vanilla wafers in a single layer. Spread remaining hot filling over wafers. (Filling will be about 1/4 inch higher than crust.)
• 4. Beat egg whites at high speed with an electric mixer until foamy. Gradually add sugar, 1 Tbsp. at a time, beating until stiff peaks form and sugar dissolves. Spread meringue over hot filling, sealing edges. Insert remaining 10 vanilla wafers halfway into meringue around outer edge of pie.
• 5. Bake at 350° for 10 to 12 minutes or until golden brown. Remove from oven to a wire rack. Cool completely (about 1 hour). Chill 4 to 6 hours or until firm.

Butterscotch Filling:

3/4 cup firmly packed light brown sugar

1/3 cup flour

1/8 tsp salt

6 large egg yolks

2 cups milk

2 tsp vanilla extract

In a heavy saucepan, whisk together the sugar, flour and salt. When whisked together well, whisk in the egg yolks and milk until blended.

Cook mixture over medium-low heat, whisking constantly, for 10 to 12 minutes or until it resembles a chilled pudding-like thickness. (Mixture will just begin to bubble and will be thick enough to hold soft peaks when the whisk is lifted.) Remove from the heat; stir in the vanilla.

 

CINNAMON CHIP DANISH

16 frozen dinner rolls, thawed and risen (I recommend Rhodes)
6 oz cream cheese, softened
3 tbsp sugar
1 egg yolk
1 2/3 cups cinnamon chips, divided
Vanilla Glaze (recipe below)

In a small mixing bowl, beat cream cheese, sugar, and egg yolk until well blended. Set aside three tablespoons of the cinnamon chips for garnish. Stir the remaining cinnamon chips into the cream cheese mixture.

Spray a board or countertop with non-stick cooking spray. Combine the rolls and roll out into an 18 x 12-inch rectangle. Spread the cream cheese mixture lengthwise down the center third of the dough rectangle. Cut 1-inch-wide strips from the edges of the dough almost to the filling. Begin the braid by folding the top row toward the filling. Alternately fold the strips at an angle from each side across the filling toward the opposite side. Fold bottom row toward the filling and finish by stretching last strip and tucking under to seal. Spray a baking sheet with non-stick cooking spray. Supporting the braid with both hands, place it diagonally on the baking sheet. Cover with non-stick sprayed plastic wrap and let rise in a warm place for 25 to 30 minutes. Bake at 350 degrees for 30 minutes or until golden brown. Cool and drizzle with the glaze below. Sprinkle the reserved cinnamon chips over the glazed top.

Vanilla Glaze:
1/2 cup powdered sugar
1 1/2 tsp softened butter
enough milk to make of the desired drizzle consistency

Stir the powdered sugar and butter together in a small bowl. Add milk until you have the needed consistency.

Note: Chocolate Chips or Peanut Butter Chips also work well in this recipe.

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BANANA SPLIT CAKE

This recipe was given to me by a family friend many years ago when my children were young (I now have 7 grandchildren.)

First Layer:
2 cups crushed graham cracker crumbs
2/3 cup margarine, melted

Mix together and press into the bottom of a 9 x 13 pan. (A Tupperware oblong pan with lid works great for this.)

Second Layer:
2 sticks margarine, softened to room temperature
2 eggs OR 1/2 cup egg substitute
2 cups powdered sugar
1 tsp vanilla

Third Layer:
3 large bananas, sliced and dipped in pineapple juice

Fourth Layer:
1 can (16 oz) crushed pineapple, drained - use the juice for the bananas

Fifth Layer:
2 pkgs Dream Whip, prepared according to the package directions.

Sixth Layer:
Sprinkle with chopped nuts and halved maraschino cherries.

Cover and keep refrigerated.

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OLD FASHION GINGERBREAD WITH SUNSHINE FLUFF

This recipe is from my old-fashion recipe collection; had it since the 60s.

1/2 cup shortening
1/2 cup sugar
1 egg
1/2 cup light molasses
1 1/2 cups all-purpose flour
3/4 tsp salt
3/4 tsp baking soda
1/2 tsp ground ginger
1/2 tsp ground cinnamon
1/2 cup boiling water

Grease an 8-inch square baking pan very well; set aside.
Preheat oven to 350 degrees.

Stir shortening until softened.  Gradually add the sugar, creaming until light and fluffy.  Add the egg and the molasses, beating thoroughly.

Sift the flour, salt, soda, ginger, and cinnamon together; add to the other mixture alternately with the boiling water.  Beat well after each addition.

Bake in the prepared pan for 35 to 40 minutes at 350 degrees or until done.

Cut and serve warm topped with the Sunshine Fluff below.

SUNSHINE FLUFF:
1 egg
1/2 cup sugar
1 tsp grated orange rind
1 tsp grated lemon rind
2 tbsp lemon juice
1 cup whipping cream, whipped

In a saucepan, beat the egg and add the sugar, lemon rind, orange rind, and lemon juice.  Cook over low heat while stirring constantly until thick, about 5 minutes.  Allow to cool thoroughly.

Fold the whipping cream into the cooled mixture.  Chill before serving.

Yield: 2 cups

Serve with a thin orange or lemon slice on top, if desired.

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DEEP DISH APPLE PIE FROM TASTE OF HOME

Crust:

2 cups all-purpose flour

1/2 cup shortening
1 egg
1/4 cup cold water
2 tbsp white vinegar

Place flour in a large bowl; cut in shortening until crumbly. In a small bowl, whisk egg, water and vinegar; gradually add to crumb mixture, tossing with a fork until dough holds together when pressed. Shape into a rectangle; wrap in plastic wrap. Refrigerate 30 minutes or overnight.

Filling:

10 cups (approximately 8 medium apples) peeled, sliced tart apples
1 tsp lemon juice
1/4 cup granulated sugar
1/4 cup firmly packed brown sugar
3 tbsp all-purpose flour
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1 tbsp butter
1 egg
1 tbsp milk

Preheat oven to 375°. For filling, in a large bowl, toss apples with lemon juice. In a small bowl, combine sugars, flour, cinnamon and nutmeg; add to apple mixture and toss to coat. Transfer to a 13x9-in. baking dish; dot with butter.
On a lightly floured surface, roll dough to fit top of pie. Place over filling. Trim and flute edges. In a small bowl, whisk egg with milk, brush over pastry. Cut slits in top. Bake 40-50 minutes or until crust is golden brown and apples are tender.

Remove from oven to a wire rack to cool.

Yield: 15 servings 

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MARINATED STRAWBERRIES

2 tbsp fresh lime juice

2 tbsp honey

1/2 tsp olive oil

1/2 tsp cracked black pepper

1-quart fresh strawberries, halved (your preference)

Grated lime rind, optional for garnish

Combine lime juice, honey, olive oil and pepper, stirring with a whisk. Add strawberries and toss to coat. Cover and chill. Sprinkle with the lime rind before serving, if using.

Yield: 4 servings of 3/4 cup each.

file photo for reference