Ingredients:

6 C Pastry Flour
1/2 t Salt
1 lb Lard
1 T Vinegar
1 Egg, beaten
Ice Water

Directions:

Mix flour and salt together. Cut in lard with pastry blender. Combine vinegar and egg, and add enough water to make 1 C. Gradually stir liquid into flour mixture. Add only enough liquid to make dough cling together.

Gather into a ball and divide into 6 portions. Roll out each portion on lightly floured surface. If dough is sticking, chill 1-2 hours.

Ingredients:

3 Eggs, beaten
1 1/2 C Brown Sugar
1/4 c Butter, melted

Directions:

Mix ingredients together and spoon into tart shells until full. Bake on cookie sheet at 325 degrees F for 25-35 minutes.

Add chopped nuts or raisins if desired. Place nuts or raisins in tart shells and spoon mixture over them before baking.

Ingredients:

3 C Corn Flakes
1 C Whipped Cream
1/4 C Butter
2 T Sugar
1 t Vanilla
1 Egg, separated
1 Egg
Pinch Salt
12 oz Chocolate Chips

Directions:

Crush corn flakes into fine crumbs. Blend butter and sugar and stir in crumbs, mix well. Press into 9″ pie pan. Chill. Melt 10oz cocolate chips over hot water. Remove from heat and stir in salt, one whole egg, and one egg yolk and stir rappidly.

Add vanilla and beat well. Beat egg white until stiff, and whip cream. Fold egg white and whipped cream into chocolate mixture. Spread in pie shell. Chill until firm.

When ready to serve garnish with a thin layer of whipped cream and remaining chocolate chips.

Ingredients:

1 C Sour Cream
1/2 C Sugar
1/4 C Shortening
1/2 t Baking Soda
1 T Yeast
1/2 C Warm Water
1 Egg, beaten
1 t Salt
3 C FLour

Directions:

Scald sour cream and add sugar, shortening, and baking soda while still hot. Soak yeast in warm water and add to sour cream mixture when ready. Add egg and salt to mixture. Add flour and let stand for 1/2 hour.

Cut dough in half and roll each half 5″ wide to 1/8″. Spread first half with 3/4 C brown sugar, 2 t cinnamon, 2 T butter mixture. Place second halfon top and press edges together.

Cut in strips 1 1/2″ wide. Twist once from each end and lay in pan. Let rise until double, then bake at 350 degrees F for 8-12 minutes.

When just about done spread with brown sugar and milk and put back to brown.

Ingredients:

1 3/4 C Milk
3 Egg Yolks
1/4 C Milk
1/2 t Salt
1/2 t Vanilla
2/3 C Sugar
1/4 C Cornstarch
1 t Butter
1/2 C Coconut

Directions:

Heat milk in double boiler. Beat egg yolks and add 1/4 C milk, salt, and vanilla. Combine sugar and cornstarch and add to egg mixture. Pour mixture into hot milk, stirring constantly, and cook until thickened.

Add butter and mix well; allow to cool. Fold in coconut and pour into baked pie shell. Top with whipped cream.

Ingredients:

1/2 C Butter
1 C Boiling Water
1 C flour, sifted
1/4 t Salt
4 Eggs

Directions:

Melt butter in boiling water. Add flour and salt all at once. Stir vigorously. Cook, stirring constantly, until mixture forms a ball that doesn’t sepparate.

Remove from heat and cool slightly. Add eggs one at a time, beating hard after each addition until mixture is smooth. Fill cookie press and form cream puffs 2 1/2″ in diameter and 2″ apart on the cookie sheet.

Bake at 450 degrees F for 15 min, then 325 degrees F for 25 minutes. Cool. When puffs are cold fill with whipped cream. Yields 12 puffs.

Ingredients:

2 C Milk, scalded
1/2 C Sugar
1 C Margarine, melted
1 t Salt
1 Egg, beaten
2 T Yeast
1/2 C Warm Water
1 t Sugar
5 1/2-6 C Flour

Directions:

Scald milk and remove from heat. Add salt, sugar, and margarine. While mixture cools to lukewarm, prepare yeast, sugar, and warm water. Combine with milk mixture when ready. Add beaten egg and flour.

Mix until smooth. Let rise for 20 minutes. Divide dough in half. Roll out to 1/4″ on floured surface. Spread with Danish Filling and roll like cinnamon buns. Cut thin using thread, and place on greased baking sheets. Let rise 1/2 hour.

Bake at 350 degrees F for 15-20 minutes. Ice while hot, and dip in crushed nuts. Yields 5 dozen.

Ingredients:

8 oz Cream Cheese
1/3 C White Sugar
2 T Lemon Juice
1/2 C Whipping Cream, whipped
1 9″ Graham Cracker Crust
1/2 C Sliced fresh fruit

Directions:

Beat cream cheese, add sugar and lemon juice.

Whip cream and fold into cream cheese mixture. Spread into prepared graham cracker crust.

Top with sliced fruit, cover and let stand in refrigerator for 1 hour before serving.

Ingredients:

3/4 C Sugar
1/4 C Cornstarch
1 1/2 C Orange Juice
3 Egg Yolks, beaten
1 T Butter
3 Egg Whites
1/2 C Sugar
9″ Pie Shell, baked

Directions:

In a large saucepan combine sugar and cornstarch. Gradually stir in orange juice until smooth. Bring to a boil. Cook, sitrring constantly, for 2 minutes or until thickened. Reduce heat. Cook and stir for 2 minutes longer and remove from heat.

Gradually stir 1/2 C hot mixture into egg yolks. Return all to pan, stirring constantly, and bring to a boil. Cook for 2 minutes and remove from heat. Stir in butter.

Beat egg whites until foamy and gradually beat in sugar until stiff peaks form. Pour hot filling into pastry shell. Spread meringue over filling, sealing edges to crust. Bake at 375 degrees F for 15 minutes.

Cool for an hour and refrigerate for 3 hours before serving.

Ingredients:

2/3 C Corn Syrup
2/3 C Brown Sugar
1/8 C Butter
4 Medium Eggs
1 t Vanilla
Pinch Salt
1 C Pecans, chopped

Directions:

Preheat oven to 350 degrees F. Melt butter and chop pecans. Mix all ingredients together. Spoon into 24 tart shells or a 9″ pie shell and place on baking sheet. Bake for approximately 15-20 minutes. Filling will settle as it cools.