Bars Desserts Pies Recipes with Pictures

Pecan Pie Bars

Got this recipe from my co-worker Carol Robson.   Here are her comments:

This is a really easy recipe to make.  Be sure to use real butter (no substitutes). Debi Fasig (co-worker and contributor to Bartholomew Buffet) said that she likes my pecan pie bars better than hers!!  That’s a HUGE compliment.  As you know, Debi brings in some of the most delectable treats.

3 C. flour
1/2 C. sugar
1/2 tsp. salt
1 C. (2 sticks butter) – cold

Preheat oven to 350 degrees.  Grease bottom and sides of 15 x 10 x 1 inch baking pan.  In large bowl, combine flour, sugar and salt.  With pastry blender, cut in 1 cup of butter until mixture resembles coarse crumbs.  Press firmly and evenly into pan.  Bake 20 minutes.

While crust is baking, mix up the topping:

3 T. butter – melted
4 eggs, lightly beaten
1 1/2 C. light corn syrup
1 1/2 C. sugar
1 1/2 tsp. vanilla extract (Watkins)

2 1/2 C. chopped pecans

In a large bowl, stir (by hand) eggs, corn syrup, sugar, melted butter and vanilla until blended.  Stir in pecan pieces.  Spread evenly over hot crust.  Bake 25 minutes or until set.  Cool slightly before cutting.  Use a plastic knife to cut the bars and they won’t stick to the knife.  Makes 48 servings.

Cookbook Desserts Pies

Mt. T.O.P. Apple Pie

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 have gone to Mt. T.O.P (Tennessee Outreach Project) as volunteers in mission trip. The number of pies made is in the thousands. The Wednesday before Thanksgiving, Mary and I start baking at 3:00 a.m. and bake approximately 75 frozen apple pies, 95 fresh pumpkin pies and 30 pecans pies. That is the reason I bring dessert to most Thanksgivings.

2/3 C. (heaping) lard
2 C. flour
4 T. cold water
2 T. sugar
1 tsp. salt

1/4 C. sugar
1/4 C. flour
Apples, sliced, enough to fill crust heaping full
1 C. sugar
1/3 C. flour

CRUST: Mix lard and flour with fork or pastry blender. Mix together water, sugar and salt. Add to flour mixture until combined. Makes a 2-crust pie when rolled out.

FILLING: Place the first 2 ingredients in bottom of rolled pastry crust and add apples. Sprinkle rest of sugar and flour over apples in crust. Sprinkle cinnamon on top and dot with butter. Put on top crust. Make a large “M” and “T” in top crust for venting. (In addition to the “M”, “T” venting, we also added a pie crust little apple and leaf to the top of the pie.) Pie can be frozen at this point or baked. If pie is frozen, remove from freezer and let sit at room temperature for about 1 hour. Brush top with milk or half and half, and sprinkle with white sugar. Bake at 350° to 375°, until apples are done but not mushy, about 1 to 1 1/2 hours. If top or edges brown too quickly, cover with foil.

Cookbook Desserts Pies

Peach Praline Pie

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: Leta called for this recipe one afternoon when her recipe collection was in my office. Apparently she could not go without it for more than three weeks. That is a good sign.

3/4 C. sugar
3 T. all-purpose flour
4 C. fresh peaches, peeled and sliced
1 1/2 T. lemon juice
1/2 C. brown sugar
1/4 C. all-purpose flour
3 T. butter or margarine
1/2 C. pecans, chopped
1 – 9″ uncooked pastry shell

Combine sugar and first flour in large bowl, Add peaches and lemon juice; stir well and set aside. Combine brown sugar and second flour in a bowl. Cut in butter with pastry blender until mixture is crumbly. Stir in pecans. Sprinkle 1/3 of pecan mixture in bottom of pastry shell. Spoon reserved peach mixture evenly into pastry shell. Sprinkle with remaining pecan mixture. Bake at 400º for 40 minutes, or until peaches are tender. Let pie cool on wire rack.

Cookbook Desserts Pies

Pecan Pie

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 surprised at how easy it was.

1/3 C. butter
3 eggs
1 C. pecans
1 tsp. vanilla
3/4 C. brown sugar, packed
1 C. corn syrup
1/8 tsp. salt

Cream butter and brown sugar. Add eggs, one at a time, beating after each addition. Add remaining ingredients. Pour into a pie shell. Bake in 375º oven for 40 to 50 minutes.

Cookbook Desserts Miscellaneous Pies

Pie Crust

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 a pie before I was married and Cindy gave me this recipe and I have made several pies since. It is so easy. You will love it.

2 C. (scant) flour
1 tsp. salt
1/2 C. Wesson oil
1/4 C. water

Put the water in a measuring cup and add oil to make 3/4 cup; add to flour. Mix and form ball. Divide in half. To roll out, place a ball between 2 pieces of wax paper and roll with rolling pin. Remove 1 side of wax paper and put crust in pie pan. Add pie filling and put the other crust on top. Enjoy!

Cookbook Cookies Desserts Pies

Toll House Cookie Pie

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. sugar
12 oz. chocolate chips

Combine flour, sugar and brown sugar and add slowly to eggs, beating with a fork. Add the cooled butter, chocolate chips and pecans. Pour into 2 pie shells and bake at 325º for nearly 1 hour. Serve with Cool Whip for topping.

Makes 2 pies.

Cookbook Miscellaneous Pies

Mom’s Easy Pie Crust

1 stick margarine
1 C. flour
1/4 C. milk

Cut the flour into the margarine. Add milk. Mix into a ball and divide in 2 for 1 double-crust pie.

Cookbook Desserts Pies

Lemon Pie

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 above and add 1 cup boiling water. Bring this to a boil and pour into crust. Use the egg whites for the top.

Cookbook Desserts Pies

Key Lime Pie

1 – 6 oz. can frozen limeade concentrate
1 – 14 oz. can sweetened condensed milk
1 – 8 oz. carton whipped topping
1 – 8″ graham cracker pie shell

Thaw limeade concentrate. Combine with sweetened condensed milk in bowl; blend well. Fold in whipped topping. Spoon mixture into pie shell. Chill in refrigerator until firm.

Cookbook Desserts Pies

Hershey Pie

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

Melt candy bars in microwave. Stir until smooth. Fold in 3/4 of Cool Whip, leaving enough to have a layer on top of pie. Pour into crust. Top with remaining Cool Whip. Cover with chocolate shavings. Serve chilled.