Pecan Pie!!!!

Another delicious Thanksgiving Pie! But
it can also be great at Christmas! Want to 
try it? Here is the recipe Enjoy!

Pecan Pie

3 egg whites ¾ cup caster sugar
22 crushed Jatz Biscuits ½ cup nuts
Beat egg whites, add caster sugar. Fold in biscuits & nuts. Bake 20
mins in slice tin @ 350ºC. Top with cream & grated chocolate.

Grated Chocolate is optional.

Delicious Apple Pie!

Thanksgiving without the original
Apple Pie? Well of course not! Want
to add this to your Thanksgiving 
dinner? Here is the recipe! Enjoy!

Delicious Apple Pie

3/4 c sugar
1/4 c flour
1/4 t nutmeg
1/4 t cinnamon
6 c tart apples (6 medium)
-thinly sliced
2 T butter (or oleo)
1/4 c milk,to brush top of pie
1 9" pie shell,Unbaked
Preheat oven to 425 degrees.
Sift sugar, flour, numeg & cinnamon together. Mix w/apples. Turn into
unbaked pie shell. Dot w/butter or oleo. Cover w/top crust, flute
edges & vent top. Brush top crust w/ milk for a golden color. Bake
for 40-50 minutes, until juice bubbles through slits.

Savory Sweet Potato Pie!!!!!

Sweet Potato Pie! Yum!  I remember my
momma and aunt in the kitchen cooking up
a storm on Thank Giving Eve! I couldn't wait
til Thanks Giving to chow down on those pies!

Want to rekindle some
 of those memories?
Here is the recipe:


Savory Sweet Potato Pie

2 c sweet potatoes (about 4)
-cooked & mashed
1/4 c butter (or margarine)
3 ea eggs,separated
3 T sugar
1/4 c onion,chopped
1/4 c parsley,chopped
1 t salt
1/4 t tarragon leaves,Dried
1 T lemon juice
1/2 c milk
1 ea pastry shell,unbaked
**crust**
2 c flour
1/2 c shortening
3 T ice water (about 3)
1 t salt
1/4 c butter,Unsalted
Crust: Mix shortening, butter, flour, and salt. Blend with pastry
blender until has look of small peas. Sprinkle with ice water, small
amounts at a time, until it starts forming a ball. Refrigerate about
an hour. Roll out. Put into 9" pie pan.
Filling: Wash and prick sweet potatoes with fork. Bake at 400F for 35
to 40 minutes or until soft. Scoop out pulp. Put into large bowl.
Add butter and beat until smooth. Beat in egg yolks, sugar, onion,
parsley, salt, tarragon, lemon juice, and milk. In another bowl, beat
egg whites until stiff but not dry; fold into sweet potato mixture.
Turn into unbaked pastry shell. Bake at 350F for 50 minutes.

Cobbler Hmmm Yummy!!!!!!!!!!

Cobbler!!!!!

1(18.25 oz.) box yellow cake

2 (21 oz.) cans cherry, peach, blueberry or apple filling

1 stick of margarine

2 tsp. ground cinnamon

2 tsp. ground nutmeg

Line Dutch oven with aluminum foil. Pour pie filling of your choice into Dutch oven.

spread evenly. Pour in yellow cake mix. Spread evenly. Cut 1/4 inch patties of

margarine and place evenly along the top. Sprinkle cinnamon on top. Sprinkle

nutmeg on top. Put about 23 charcoals on top of the Dutch oven and about 7 charcoals on the bottom. Cook 30 to 40 minutes or until cake mix is golden brown.

Very Berry Surprise Pie!!!

Very Berry Surprise Pie

1/2 c strawberry preserves

1/3 granulated sugar,up to 1/2 cup*

1/4 c quick-cooking tapioca

1 t orange peel,Grated

1/2 t cinnamon,Ground

1/8 t allspice,Ground

4 c fresh strawberries,sliced

2 c fresh blueberries

2 c all-purpose flour

1/2 t salt

2/3 c shortening

6 T cold water,up to 7 tbsp

1 egg white,slightly beaten

1 T water

1/2 c toasted nuts,chopped

2 T butter,cut up

coarse sugar (optional)

ice cream (optional)

1. In a large bowl stir preserves, sugar, tapioca, orange peel, cinnamon, and

allspice. Add berries; toss gently. Let stand for 15 minutes, stirring occasionally.

2. Meanwhile, in a large bowl combine flour and salt. Using pastry blender, cut in

shortening until pieces are pea size. Sprinkle 1 tablespoon cold water over part

of the mixture; gently toss with a fork. Push moistened dough to side of bowl.

Repeat, using 1 tablespoon cold water at a time, until all the dough is moistened.

Divide dough in half; form each half into a ball. On lightly floured surface, flatten

one of the balls. Roll from center to edge into a 12-inch circle. Wrap pastry

circle around rolling pin; unroll into a 9-inch pie plate.

3. In a small bowl stir together egg white and water; brush onto pastry in pie

plate. Sprinkle nuts onto bottom of pastry. Spoon fruit mixture into pastry-lined

pie plate. Dot with butter. Trim pastry 1/2 inch beyond edge of pie plate.

4. Roll remaining dough to a 12-inch circle; cut slits in pastry. Place pastry over

filling; trim 1/2 inch beyond edge of pie plate. Fold top pastry under bottom

pastry. Crimp edge. If desired, sprinkle with coarse sugar. Place pie on cookie

sheet.

5. To prevent overbrowning, cover edge of pie with metal piecrust shield or foil.

Bake in a 375 degree F oven for 25 minutes. Remove shield or foil. Bake for 25

to 30 minutes more or until top is golden. If desired, serve pie warm with ice

cream. Makes 10 to 12 servings.

Very Berry Pie   

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