Posted by Norma Bartholomew

CRUST: 2 C. flour 1 tsp. salt FILLING: 6 C. peeled apples 1 C. brown sugar 2 T. flour 1 1/4 tsp. nutmeg 3/4 C. Crisco 5 T. water 1 1/2 ...

Posted by Dee Lenz

2 large (HUGE ones) Hershey bars 1 - 16 oz. container Cool Whip Graham cracker crust Melt candy bars ...

Posted by Emily Young

1 - 6 oz. can frozen limeade concentrate 1 - 14 oz. can sweetened condensed milk 1 - 8 oz. carton whipped topping 1 - 8" graham cracker ...

Posted by Mrs. Dan Bartholomew

This recipe came from the Dunkerton, Iowa, First Baptist Church Cookbook - 1932 1 C. sugar 2 T. cornstarch Juice of 1 lemon 1 T. butter 2 egg yolks Mix the ...

Posted by Irene Bartholomew

1 stick margarine 1 C. flour 1/4 C. milk NO SALT Cut the flour into the margarine. Add milk. Mix into a ball and divide in 2 for 1 ...

Posted by Marcia Young

Apple pie making has been used for fund raising by the youth and adults of St. Luke's United Methodist Church. Since 1986, youth and adults ...

Posted by Leta Riordan

Dee commenting on Leta's reaction when asked about this recipe: "She was speechless but her eyes were wide. I suppose drool was involved." Editor's note: ...

Posted by Dee Lenz

I got this from Carol Gordon, a friend from Grundy Center and the mother of Liza's first love, John. (Man was he cute.) I was ...

Posted by Jeanette Grady

This recipe I got from Cindy Staley. Her and Aunt Elaine were the matchmakers for us, Uncle Jim and Aunt Jeanette. I had never made ...

Posted by Leta Riordan

NOTE: Prepare the night before. 1 lb. butter, melted and cooled (not margarine) 4 eggs, beat until foamy 1 C. flour 1 C. brown sugar 2 C. pecans, chopped 1 C. ...