Ingredients

• 1-10 inch unbaked pie shell chilled
• 1 cup sugar
• ¼ tsp. salt
• 3 tbsp. flour
• 3 eggs, separated
• 2 tsp. vanilla
• 2 cups buttermilk
• ½ cup melted butter

Instructions

Heat oven to 425 degrees.
Meanwhile, in a bowl mix sugar, flour, and salt. Add egg yolks which have been slightly beaten, buttermilk, melted butter, and vanilla. Blend well.
Beat egg whites until stiff peaks form, fold into the custard mixture. Pour into unbaked pie shell and bake at 425 degrees for 10 mins. then reduce to 325 degrees for 30 mins. or until pie is golden brown and knife inserted in center comes out clean. Let cool and then refrigerate before serving.

Ingredients

• 5 lbs finely chopped green tomatoes
• 4 cups finely chopped peeled tart apples
• 1 ¾ cup raisens
• 1 ¼ cup packed brown sugar
• 1 cup sugar
• 1/3 cup vinegar (we used apple cider)
• ¼ cup (or more) lemon juice
• 2 tbsp minced lemon peel
• 2 tsp cinnamon
• 1 tsp salt
• ½ tsp allspice
• ½ tsp cloves
• ½ tsp ground ginger
• 1 cup water (if needed)
•  

Instructions

Place all ingredients into a large dutch oven. Add some water if needed. I think we ended up using only about ½ cup.
Bring to boil.
Reduce heat and simmer until thickened or desired consistancy is reached.
You can pack into hot jars and process for 25 minutes in a boiling water bath. Or you can toss in a tuperware and throw it in the freezer.

Ingredients

• 1 lb yams or sweet potatoes, cooked and peeled
• ¼ cup butter
• 1 14oz can sweetened condensed milk
• 1 tsp each ground cinnamon, grated orange rind and vanilla extract
• ½ tsp ground nutmeg
• ¼ tsp salt
• 1 egg
• 1 pie crust, you make or store bought
•  
• Pecan Topping
• 1 egg
• 2 Tbsp each dark corn syrup and firmly packed brown sugar
• 1 Tbsp melted butter
• ½ tsp maple flavoring (i have omitted this and it was tasted great)
• 1 cup chopped pecans

Instructions

1. Preheat oven to 425
2. With mixed beat hot yams and butter until smooth. add remaining ingredients EXCEPT crust and pecan topping. mix well. pour into crust.
3. bake 20 minutes.
4. meanwhile prepare pecan topping. beat together egg, corn syrup and brown sugar, butter and maple flavoring. stir in pecan.
5. remove pie from oven, reduce oven to 350. spoon pecan topping on pie.
6. bake 25 minutes longer or until set. cool. serve warm or at room temperature. garnish with orange zest if desired.

Ingredients

• 1-½ cups sugar
• 3 Tablespoons quick-cooking tapioca
• ¼ teaspoon salt
• ¼ teaspoon nutmeg
• 3 cups rhubarb cut in ½ inch pieces
• 1 cup fresh strawberries sliced
• 1 Tablespoon butter

Instructions

1. Combine sugar,tapioca,salt and nutmeg.
2. Add rhubarb and strawberries
3. Mix to coat fruit
4. Let stand for 20 mins
5. Prepare pastry for 9 inch lattice-top pie
6. Line pie plate with pastry
7. Fill with fruit
8. Dot with butter
9. Adjust lattice top
10. Seal
11. Bake in hot oven (400) for 35 − 40 mimutes
12.  
13. Line

Ingredients

• 200g white sugar
• 3 tablespoons water
• approx. 3 pears
• 1 tablespoon lemon juice
• 100g butter
• 1 pinch salt
• 2 eggs
• abraded peel of ½ lemon
• 100g flour
• ½ teaspoon baking powder

Instructions

Heat 100g sugar and water in a wide pan without stirring. Reduce heat and let it simmer gently until you have a light brown caramel. Let it cool off a bit and then pour it into a low pie form. Peel the pears, remove the core and slice them into pieces. Lay the pieces in a circular form on the caramel.

Mix butter until soft. Add 100g sugar, salt, eggs and lemon peel and mix until you have a light smooth cream. Mix flour and baking powder and add to the cream.

Cover the pear slices with the dough. Smooth as much as possible.

Pre-heat the oven to 180 degrees celsius and bake the tarte for about 30mins. place the tarte near the bottom of the oven.

Take the tarte out and let it cool for about 10mins. Then ease the edge carefully and topple it onto a plate.

Serve hot or warm with (whipped) cream!
Bon appétit!

Ingredients

• 200g soft butter
• 200g white sugar
• 4 eggs
• 100 chocolate
• 500 g apples
• 200 g flour
• 120 ground nuts (almond or hazel)
• 2 teaspoons baking powder

Instructions

Mix the butter until it is very fluffy and white (approx. 10mins.).
Add the sugar and keep mixing until the sugar is dissolved. Then add one egg after the other. If the mass coagulates place it in a warm water bath an stir until it is smooth again.

Grind the chocolate and peel and grate the apples (the apples not too fine).

Mix flour, nuts and baking powder and stir under the butter/sugar cream. Then add chocolate and apples.

Grease a Gugelhopf form (diameter approx. 22cm) or another baking form with butter and dust it with flour. Fill the cake mass in. If you use a Gugelhopf form make sure the mass is distributed evenly (try ‘banging’ the form softly on the table a few times).

Pre-heat the oven to 180 degrees celsius and bake the cake for 50 minutes (near bottom in the oven).

Ingredients

• 15 Oreos
• 2 tbsp melted butter
• ¼ cup cream de menthe
• 7 oz jar marshmallow fluff
• 8 oz cool wip(or 2 cups heavy cream)
•  

Instructions

1. crush oreos in plastic bag (like course sand)
2. blend in butter
3. put in 9" pan(this is the crust)
4. form evenly to pan
5. mix ¼ cup cream de menthe with
6. 7 oz. marshmellow fluff untill smooth
7. mix in col wip untill smooth
8. pour mixture into crust
9. freeze over night
10.  
11.  

Ingredients

• 1 tsp baking powder
• 4 cups flour
• 1 tsp salt
• 1 ¾ cups butter
• 1 tbsp vinegar
• 1 egg
• ½ cup water(very cold)
• 2 tsp. sugar
•  
•  
•  

Instructions

1. put first 2 ingredients in a bowl and mix with fork
2. add butter and mix till crumbly
3. in a small bowl beat 1 egg with ½ cup water and vinegar
4. combine all together in a bowl and mix
5. divide dough in 5 portions
6. shape each in flat round even patties
7. wrap in waxed paper and chill ½ hr
8. use after chilled as needed
9. 5 patties will make 5 single crusts
10. use as needed
11. keeps for weeks in the frig
12. may be frozen up to 3 months
13.  
14.