Standard Pastry

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 Standard Pastry
Tender, flaky pastry will encase every pie if this basic, recipe is followed precisely
Course Ingredient
Servings
Ingredients
8 or 9-inch One-Crust Pie
  • 1 cup all-purpose flour
  • 1/2 t Salt
  • 1/3 cup plus 1 T shortening
  • 2-3 T cold water
10-inch One-Crust Pie
  • 1 1/2 cups all-purpose flour
  • 1/2 t Salt
  • 1/2 cup shortening
  • 3-4 T cold water
8 or 9-inch two-Crust Pie
  • 2 cups all-purpose
  • 1 t Salt
  • 2/3 cup shortening
  • 4-5 T cold water
10-inch two-Crust Pie
  • 2 2/3 cup all-purpose flour
  • 1 t Salt
  • 1 cup shortening
  • 7-8 T cold water
Course Ingredient
Servings
Ingredients
8 or 9-inch One-Crust Pie
  • 1 cup all-purpose flour
  • 1/2 t Salt
  • 1/3 cup plus 1 T shortening
  • 2-3 T cold water
10-inch One-Crust Pie
  • 1 1/2 cups all-purpose flour
  • 1/2 t Salt
  • 1/2 cup shortening
  • 3-4 T cold water
8 or 9-inch two-Crust Pie
  • 2 cups all-purpose
  • 1 t Salt
  • 2/3 cup shortening
  • 4-5 T cold water
10-inch two-Crust Pie
  • 2 2/3 cup all-purpose flour
  • 1 t Salt
  • 1 cup shortening
  • 7-8 T cold water
Instructions
  1. Measure flour and salt into a bowl.
  2. Cut in shortening thoroughly.

Pie Crust Mix

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 Pie Crust Mix
Course Ingredient
Servings
Ingredients
  • 6 1/2 cups flour
  • 1 T sugar
  • 2 t Salt
  • 1 lb shortening
Course Ingredient
Servings
Ingredients
  • 6 1/2 cups flour
  • 1 T sugar
  • 2 t Salt
  • 1 lb shortening
Instructions
  1. Mix until it is crumbly like cornmeal and store covered in the refrigerator
  2. To make a 2 crust pie
  3. Use 2 cups mix and some cold water and mix to make the pie dough
Recipe Notes

Nonie (Ben’s mom)

Meringue

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 Meringue
Course Ingredient
Servings
Ingredients
  • 3 egg whites
  • 1/4 t cream of tarter
  • 6 T sugar
  • 1/2 t vanilla
Course Ingredient
Servings
Ingredients
  • 3 egg whites
  • 1/4 t cream of tarter
  • 6 T sugar
  • 1/2 t vanilla
Instructions
  1. Beat egg whites and cream of tarter until foamy
  2. Beat in sugar, 1 Tablespoon at a time
  3. Continue beating until stiff and glossy
  4. Beat in vanilla
  5. Cover pie and brown in 350 degree oven

Ideal Mincemeat

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 Ideal Mincemeat
Course Ingredient
Servings
Ingredients
  • 4 lbs ground hamburger or ground venison
  • 12 lbs chopped apples
  • 3 lbs seeded raisins
  • 4 cups granulated sugar
  • 2 cups corn syrup
  • 1 glass jelly
  • 1 can red pitted cherries
  • Juice of 3 lemons
  • Juice of 3 oranges
  • 1 cup sliced citron peel
  • 2 T cinnamon
  • 1 T cloves
  • 1 pint vinegar
  • salt to taste
Course Ingredient
Servings
Ingredients
  • 4 lbs ground hamburger or ground venison
  • 12 lbs chopped apples
  • 3 lbs seeded raisins
  • 4 cups granulated sugar
  • 2 cups corn syrup
  • 1 glass jelly
  • 1 can red pitted cherries
  • Juice of 3 lemons
  • Juice of 3 oranges
  • 1 cup sliced citron peel
  • 2 T cinnamon
  • 1 T cloves
  • 1 pint vinegar
  • salt to taste
Instructions
  1. Cook ground meat in small amount of water until tender.
  2. Add remaining ingredients and cook in a large kettle, 1 hour very slowly.
Recipe Notes

This may be canned in fruit jars or stored in an earthen crock.

Hot Fudge Sauce (to pour over ice cream)

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 Hot Fudge Sauce (to pour over ice cream)
Course Ingredient
Servings
6 Servings
Ingredients
  • 1 square unsweetened chocolate
  • 1/3 cup boiling water
  • 1 cup granulated sugar
  • 2 tablespoons light corn syrup
  • 1/2 teaspoon vanilla
  • 1/8 teaspoon Salt
Course Ingredient
Servings
6 Servings
Ingredients
  • 1 square unsweetened chocolate
  • 1/3 cup boiling water
  • 1 cup granulated sugar
  • 2 tablespoons light corn syrup
  • 1/2 teaspoon vanilla
  • 1/8 teaspoon Salt

Graham Cracker Crust

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 Graham Cracker Crust
Course Ingredient
Servings
Ingredients
  • 1/4 cup butter or margarine
  • 1/4 cup sugar
  • 20 Graham Cracker finely rolled
Course Ingredient
Servings
Ingredients
  • 1/4 cup butter or margarine
  • 1/4 cup sugar
  • 20 Graham Cracker finely rolled
Instructions
  1. Combine ingredients and press into glass pie plate

Fiesta Taco Seasoning Mix

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 Fiesta Taco Seasoning Mix
This mix is a healthier, tastier alternative to those packets from the grocery store. It can be used to season ground beef or turkey, and also used as a dry rub for fajita meat. Makes great meat fillings for tacos, nachos, quesadillas, and more.
Course Ingredient
Servings
Ingredients
  • 1/2 cup chili powder
  • 1/2 cup cornstarch
  • 1/4 cup Salt reduce to 1/8 for low-sodium version
  • 2 tablespoon ground black pepper
  • 3 tablespoons paprika
  • 1 tablespoon smoked paprika
  • 1 tablespoon onion powder
  • 2 tablespoons Garlic Powder
  • 2 tablespoons dried leaf oregano Mexican preferred
  • 2 tablespoons ground cumin
  • 1-2 teaspoons cayenne pepper
  • 2 teaspoons ground coriander
  • 1 tablespoon unsweetened cocoa powder
Course Ingredient
Servings
Ingredients
  • 1/2 cup chili powder
  • 1/2 cup cornstarch
  • 1/4 cup Salt reduce to 1/8 for low-sodium version
  • 2 tablespoon ground black pepper
  • 3 tablespoons paprika
  • 1 tablespoon smoked paprika
  • 1 tablespoon onion powder
  • 2 tablespoons Garlic Powder
  • 2 tablespoons dried leaf oregano Mexican preferred
  • 2 tablespoons ground cumin
  • 1-2 teaspoons cayenne pepper
  • 2 teaspoons ground coriander
  • 1 tablespoon unsweetened cocoa powder
Instructions
  1. Combine all ingredients in food processor and pulse until well combined. Or, whisk together in a bowl. Store in airtight container. (Adjust or omit cayenne for more or less heat.)
FOR TACO MEAT
  1. Use 1/4 cup seasoning mix for each pound of ground meat. 1 pound of ground meat is enough for approx. 12 tacos.
TO SEASON GROUND BEEF FOR TACOS
  1. In a large skillet, cook 1 pound meat over medium-high heat until no longer pink. Drain off any fat. Add 1/4 cup seasoning mix and toss to coat the meat. Add 3/4 cup water, stir to combine. Bring to boil, lower heat and simmer uncovered until mixture thickens, approx. 5-10 min. Add more salt to taste, if desired. Cover and keep warm on low until ready to serve.
TO SEASON GROUND TURKEY OR CHICKEN
  1. Follow same directions as for ground beef, except heat 2 teaspoons canola oil in skillet before adding meat.
TO SEASON WHOLE CHICKEN BREASTS/THIGHS OR BEEF STEAKS FOR TACOS
  1. Coat meat on all sides with seasoning mix. Grill, broil, or pan fry meat. Let meat rest for 15 minutes before thinly slicing or shredding, to retain moisture in the meat.

14-Spice Dry Rub Mix

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 14-Spice Dry Rub Mix
This is a versatile rub that is sweet, savory, and spicy, all in one blend. It's great on chicken, pork, or beef, on the grill or in the oven or slow cooker. It's also ideal for seasoning homemade barbecue sauce and pulled pork or chicken.
Course Ingredient
Servings
Ingredients
  • 1/2 cup dark brown sugar
  • 1/4 cup seasoned salt reduce to 1/8 for low-sodium version
  • 1/4 cup paprika sweet Hungarian
  • 1/4 cup smoked paprika Spanish
  • 1 tablespoon Garlic Powder
  • 2 teaspoons onion powder
  • 1 tablespoon celery salt
  • 2 tablespoons chili powder
  • 2 tablespoons black pepper
  • 1 tablespoon rubbed dried sage
  • 1 teaspoon ground allspice
  • 1 teaspoon ground cumin
  • 1/4 teaspoon cayenne
  • 1/4 teaspoon ground mace
  • 1/8 teaspoon ground cloves
Course Ingredient
Servings
Ingredients
  • 1/2 cup dark brown sugar
  • 1/4 cup seasoned salt reduce to 1/8 for low-sodium version
  • 1/4 cup paprika sweet Hungarian
  • 1/4 cup smoked paprika Spanish
  • 1 tablespoon Garlic Powder
  • 2 teaspoons onion powder
  • 1 tablespoon celery salt
  • 2 tablespoons chili powder
  • 2 tablespoons black pepper
  • 1 tablespoon rubbed dried sage
  • 1 teaspoon ground allspice
  • 1 teaspoon ground cumin
  • 1/4 teaspoon cayenne
  • 1/4 teaspoon ground mace
  • 1/8 teaspoon ground cloves
Instructions
  1. Directions
  2. Spread brown sugar out on a baking sheet for 1-2 hours so it can dry out and avoid clumping. Combine all ingredients in a food processor and pulse until well mixed. Or, sift the ingredients into a bowl and whisk them until mixed. Store in airtight container.
Recipe Notes

TO USE: Sprinkle dry rub mix on all sides of the meat (chicken, beef, or pork) and rub it in. If you have time, wrap or cover the meat and refrigerate it for 1 hour (or as long as 12 hours) before cooking. The fridge time will enhance the flavor, but it's also good if you cook the meat right away. Grill, pan fry, or bake the meat according to your preference. Also good for seasoning meat in slow cooker.

 

VARIATIONS: For a spicier blend, use hot chili powder (rather than mild) and more cayenne, cumin, black pepper. For a sweeter blend, increase the allspice, cloves, mace, and brown sugar. For a smokier blend, omit the sweet paprika and substitute all smoked paprika.

Cajun Spice Mixture

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 Cajun Spice Mixture
Course Ingredient
Servings
Ingredients
  • 2 tablespoons Garlic Powder
  • 2 tablespoons paprika
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme
  • 1 tablespoon freshly ground black pepper
  • 1 tablespoon onion powder
  • 4 teaspoons cayenne pepper
Course Ingredient
Servings
Ingredients
  • 2 tablespoons Garlic Powder
  • 2 tablespoons paprika
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme
  • 1 tablespoon freshly ground black pepper
  • 1 tablespoon onion powder
  • 4 teaspoons cayenne pepper
Instructions
  1. Mix it up and store in air tight container

French Silk Frosting

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 French Silk Frosting
Course Ingredient
Prep Time 20 minutes
Servings
Ingredients
  • 2/3 cup soft butter
  • 2 oz melted unsweetened chocolate cooled
  • ¾ t vanilla
  • 2 T Milk
Course Ingredient
Prep Time 20 minutes
Servings
Ingredients
  • 2/3 cup soft butter
  • 2 oz melted unsweetened chocolate cooled
  • ¾ t vanilla
  • 2 T Milk
Instructions
  1. In small mixer bowl, blend sugar, butter, chocolate and vanilla on low speed.
  2. Gradually add milk
  3. Beat until smooth and fluffy.
Recipe Notes

Is yummy on the Karen cake (naked cake)

Favorite from Betty Crocker's cook book