A Pumpkin Good Day

I love fake cookies.

Mmm.

Sooo gooood.

Pops Favorite Dessert

Cherry pie is one of Pops favorite desserts and I made one for Friday night gathering of the body of Christ. I saved a slice for him and boy, was he pleased. Well now you can enjoy this little slice of heaven by following this recipe. Serve it to your family and friends. It will just melt in their mouths.

Oven 450

Cherry Pie
1 cup sugar
¼ cup AP flour
½ cup juice from cherries
3 cups drained, canned, pitted, tart red cherries
1 Tbl soft butter
4 drops almond extract
Pastry for 9-inch lattice-top-pie

Combine sugar, flour, and ¼ tsp salt; stir in juice. Cook and and stir over medium heat till thick; cook one minute longer. Add cherries, butter, extract, and 10 drops food coloring. Let stand; make pastry. Line 9-inch pie plate with pastry; fill. Top with lattice crust. Flute edges. Bake in very hot oven (450) 10 min. reduce heat to 350 and bake about 45 min more.

Chocolate Cream Pie

Photo taken by Zac Long

Hello again for the first time in a long time. Sorry I have not posted sooner. Well I’m back again and ready to share with you some of the latest pies I’ve made.

This pie I took to Mr. and Mrs. Long's home for a little bit of fellowship, a Sunday back, that included Dirt and Lanny and the girls too. The Long's have four kids. We played lots of games and laughed and had fun! Our families hadn't really seen each other since I was five! It was fun to be together.

For this pie, I garnished with whipped cream, a sprig of mint, and toasted almonds- yum! Note that the original recipe called for this pie to be topped with meringue but nuts and chocolate go so well together!

Chocolate Cream Pie

1 cup sugar
2- 1ounce squares chopped unsweetened chocolate
⅓ Cup all-purpose flour or 3 Tbl cornstarch
¼ tsp salt
2 cups milk
3 slightly beaten egg yolks
2 Tbl butter
1tsp vanilla
1 9-inch baked pastry shell
In a saucepan, combine sugar, flour, and salt; gradually stir in milk and chocolate. Cook and stir over medium heat until mixture boils and thickens. Cook 2 minutes longer. Remove from heat. Stir a little into yolks; return to hot mixture; cook 2 minutes stirring constantly. Remove from heat. Add butter and vanilla; cool to room temperature. ( To prevent a crust from forming, put clear plastic wrap or waxed paper on top touching the surface of the pudding clear to the sides of the bowl.) Pour into pastry shell. Top with meringue.

Lemon Meringue Pie

This pie is one of my Daddy’s favorites! I experimented by adding ½ tsp. of vanilla to the meringue. Very good!

Set your oven at 350°.

1 ½ c. sugar
3 Tbl. cornstarch
3 Tbl. AP flour

Dash salt
1 ½ c. hot water

3 slightly beaten egg yolks
½ tsp. grated lemon peel
2 Tbl. butter
⅓ c. lemon juice
1-9 inch baked pastry shell

3 egg whites
1 tsp. lemon juice
6 Tbl. sugar

In saucepan, mix ½ cup sugar, cornstarch, flour, and salt. Gradually blend in water. Bring to a boiling over high heat, stirring constantly. Reduce heat to medium; cook and stir 8 minutes more. Remove heat. Use the a bit of hot mixture to warm yolks before adding. Bring to a boil over high heat, stirring constantly. Reduce heat to low; cook and stir 4 minutes longer. Remove from heat. Add lemon peel and butter. Gradually stir in ⅓ cup lemon juice. Cover entire surface with plastic wrap; cool 10 minutes. Now pour into cooled pastry shell. Cool to room temperature (about 1 hour).
For meringue, beat egg whites with 1 tsp lemon juice till soft peaks form then gradually dissolve 6Tbl. sugar and beat to stiff peaks. Spread meringue over pie sealing to pastry edge. Bake till meringue is golden (12 -15 min.). Cool to serve.

Chocolate Chiffon Pie

This recipe is from the 1965 Better Homes ‘New’ cookbook.

1 envelope unflavored gelatin
¼ cup cold water
2-1 ounce squares unsweetened chocolate
½ cup water
3 egg yolks
½ cup sugar
¼ teaspoon salt
1 teaspoon vanilla
½ cup sugar
3- beaten egg whites
1- 9 inch baked pie crust

Soften the gelatin in ¼ cup water. Combine chocolate and ½ cup water; stir over low heat until blended. Remove from heat; add gelatin, stir till dissolved. Beat egg yolks with ½ cup sugar till light; then add the chocolate, salt, and vanilla. Cool at room temperature. Gradually beat ½ cup sugar into egg whites; fold into chocolate mixture. Pour into cooled pastry shell. Chill till firm. Serve garnished with whipped cream and mint.

Cracker cookies

My auntie Laura introduced our family to this cookie and it’s delicious!

First, bring to a boil, ½ cup of butter and ½ cup of brown sugar with 1 teaspoon of vanilla. Mix it with a whisk. Put one cellophane sleeve of Waverly crackers on a cookie sheet. Drizzle the caramel mixture over the crackers. Take a spatula and spread the caramel all over the crackers and don’t miss a spot! Sprinkle almond slices all over.

Put them in the oven at 350 for about 12 min. We turned the pan after 8 minutes and left them in 4 minutes longer. Cool them on parchment or wax paper. I put this batch in the freezer.

The nice thing about these cookies is that they don’t have many ingredients and they didn’t take long to make.