Thanksgiving / Christmas Pie Recipes

Pastry Dough for Double-Crust Pie

This Thanksgiving recipe comes from
The Romney Family Table

Ingredients:
2 cups flour
1 tablespoon sugar
1/2 teaspoon salt
12 tablespoons (1 1/2 sticks) butter (or 6 tablespoons butter and 6 tablespoons Crisco)
1/2 cup ice water

Instructions:
Put flour, sugar, and salt in food processor fitted with steel blade. Add the butter and/or Crisco and pulse until you have pea-size bits. Add ice water just until the dough comes together. Be careful not to overprocess. Let dough rest in refrigerator for 30 minutes.

Divide dough in half and shape each portion into a round disk, handling as little as possible. On a lightly floured surface, roll out one disk with a rolling pin into a 12-inch circle. Ease dough into a 9-inch pie plate, pressing down gently so it lines the sides and bottom. Trim with a sharp knife or kitchen shears to within half an inch of edge of plate. Pinch to flute edges, if desired. Fill and bake as indicated on recipe, using second disk as top crust if required.

For prebaked pastry shells, line 2 pie plates with dough as directed above. Prick with fork several times. Place pie plates in refrigerator or freezer to chill dough for a flakier crust, if desired. Preheat oven to 350 degrees F. Bake shells 25 to 30 minutes. Check after 20 minutes; if edges are browning too quickly, shield with aluminum foil.


Old-Fashioned Pie Crust

This Thanksgiving recipe comes from
The Lion House Cookbook
Makes 4 (9-inch) pie crusts

Ingredients:
4 cups all-purpose flour
1 teaspoon salt
1 cup lard
1 egg, beaten
1 tablespoon vinegar
Water

Instructions:
Place flour and salt in a medium bowl and mix together. Add lard and cut in with a pastry blender until the mixture is the size of small peas (or rub the flour and lard together between the palms of your hands).

In a 1-cup measuring cup, beat egg with a fork. Add vinegar to the egg and add water to make 1 cup. Stir slightly and pour over first mixture. With a fork stir together until all dry ingredients are stirred in.

If the recipe calls for a baked pie shell, bake at 375 degrees F. for 15 to 18 minutes.


Graham Cracker Pie Crust

This Thanksgiving recipe comes from
The Lion House Cookbook
Makes one 9-inch crust

Ingredients:
16 graham cracker squares
3 tablespoons sugar
⅓ cup butter or margarine, melted

Instructions:
Place graham crackers in a plastic bag (8 at a time). Seal bag and roll with rolling pin to make fine crumbs. Pour into a medium bowl and repeat the process with remaining crackers. Add sugar and stir with a fork. Pour the melted butter on top of the crumb mixture. Stir until crumbs are moist. Pour mixture into a 9-inch pie pan and gently press crumbs into the bottom and sides of pan. This crust may be used either chilled or baked. If the recipe calls for a baked pie shell, bake at 375 degrees F. for 12 minutes.


Banana Cream Pie

This Thanksgiving recipe comes from
Savoring the Seasons with Our Best Bites
Serves 12–16

Tip: Chilling this pie is really important for the flavor and texture.

Ingredients:
1 (3.4-ounce) box of instant chocolate or vanilla pudding mix
1 cup cold water
1 (14-ounce) can sweetened condensed milk
1 pint heavy whipping cream
2 (6-ounce) purchased cookie crusts. You can use anything—graham crackers, Nilla Wafers, shortbread, even Oreo.
2 large or 4 small bananas (approximately)
1⁄3 cup powdered sugar

Instructions:
1. In a medium bowl, combine pudding mix, cold water, and sweetened condensed milk. Mix well and place in the refrigerator to chill for a few minutes.

2. In another bowl, whip 1 cup of cream until soft peaks form. Fold into the pudding mixture and then return the mixture to the refrigerator.

3. Slice the bananas and layer them on the bottom of the crusts. Be sure to save the plastic domes that come with the pie crusts—you’ll need them later! Set aside.

4. Now divide the pudding mixture between the two pie crusts.

5. In a medium bowl, whip the remaining whipping cream with 1⁄3 cup of powdered sugar until soft peaks form and then spread it on top of the two pies. Place the clear plastic shells back on the pies and refrigerate for several hours.

Thanksgiving Recipes: Banana Cream Pie

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Apple Crumb Pie 

This Thanksgiving recipe comes from
The Romney Family Table
Ingredients:
1 unbaked 9-inch pastry shell
3/4 cup sugar
2 tablespoons flour
Pinch salt
1 egg, beaten
1/2 teaspoon vanilla extract
1 cup sour cream
2 cups tart apples, such as Granny Smith, peeled and chopped

Streusel Topping

1/3 cup flour
1/3 cup packed brown sugar
2 tablespoons cold butter

Instructions:
Preheat oven to 375 degrees F.

In a large bowl, combine the sugar, flour, and salt. Add egg, vanilla, and sour cream, and stir until smooth. Add apples; mix well. Pour into unbaked pastry shell. Bake at 375 degrees F. 15 minutes. Reduce heat to 325 degrees F. and bake 30 minutes more.

Meanwhile, prepare Streusel Topping: Combine flour and brown sugar in a small bowl. Cut in butter until crumbly.

Remove pie from oven and sprinkle streusel mix over the top; return to oven and bake about 20 minutes longer, until filling is bubbly and topping is browned. Cool on a wire rack. Serve warm or chilled.


Fresh Blueberry Pie

This Thanksgiving recipe comes from
The Romney Family Table

Ingredients:
1 8-inch pastry shell, baked and cooled
2 pints fresh blueberries
1 tablespoon flour
1 tablespoon butter
1 tablespoon lemon juice
1/2 cup sugar
Whipped cream (for serving)

Instructions:
Wash blueberries and pat dry. Pour one pint of the blueberries into the baked pastry shell.

In a large saucepan, stir together flour, butter, lemon juice, and sugar until well combined. Stir in the second pint of blueberries. Bring just to a boil over medium heat, until berries are beginning to burst. Pour cooked mixture over the fresh berries in the pastry shell. Chill. Serve with freshly whipped cream.

Thanksgiving Recipes: Fresh Blueberry Pie

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Southern Pecan Pie

This Thanksgiving recipe comes from
The Lion House Cookbook
Ingredients:
1 (9-inch) unbaked pastry shell
1 cup dark corn syrup
1/2 cup sugar
3 eggs, well beaten
2 tablespoons butter, melted
1 teaspoon vanilla
1/4 teaspoon salt
1 cup chopped pecans

Instructions:
Preheat oven to 350 degrees F. Combine corn syrup, sugar, eggs, butter, vanilla, and salt, stirring until well blended. Stir in pecans and pour mixture into unbaked pastry shell. Bake 45 minutes.


Pumpkin Cream Cheese Pie

This Thanksgiving recipe comes from
The Lion House Cookbook
Ingredients:
1 unbaked (9-inch) pie shell (see page 216)
1 (8-ounce) package cream cheese, softened
¾ cup granulated sugar
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon nutmeg, plus more for garnish
½ teaspoon ground cloves
½ teaspoon ground ginger
2 eggs
1 (15-ounce) can pumpkin
1 teaspoon vanilla
½ cup pecan halves, for garnish
Whipped cream, for garnish

Instructions:
Preheat oven to 350 degrees F. In a large bowl, beat cream cheese, sugar, salt, and spices until fluffy. Add eggs, one at a time, beating well after each. Beat in pumpkin and vanilla. Pour into pie shell. Bake 55 minutes, or until knife inserted near center comes out clean. During last 15 minutes of baking, place pecan halves around edges for garnish.

Cool on a wire rack and then chill in the refrigerator for 3 to 4 hours. Serve with a dollop of whipped cream and a sprinkle of ground nutmeg.

Thanksgiving Recipes: Pumpkin Cream Cheese Pie

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Pumpkin Pie

This Thanksgiving recipe comes from
The Lion House Cookbook
Makes 1 pie

Ingredients:
1 unbaked (9-inch) pie shell
1½ cups canned pumpkin
½ teaspoon ground cinnamon
½ teaspoon nutmeg
¼ teaspoon ground ginger
¼ teaspoon allspice
½ cup granulated sugar
⅓ cup packed brown sugar
1 teaspoon salt
1½ tablespoons cornstarch
2 eggs
1 cup evaporated milk
1 cup water
Whipped cream, for garnish

Instructions:
Preheat oven to 375 degrees F. Place pumpkin in a large mixing bowl. In a separate bowl, mix cinnamon, nutmeg, ginger, allspice, granulated sugar, brown sugar, salt, and cornstarch. Add to pumpkin and mix until blended. Add eggs and evaporated milk and mix until blended. Add water and mix well. Pour into unbaked pie shell and bake 50 to 60 minutes, or until knife inserted near center comes out clean.

Cool on a wire rack. Top with whipped cream before serving.


Caramel Chocolate Pecan Pie

This Thanksgiving recipe comes from
The Lion House Cookbook
Makes 1 pie

Ingredients:
1 unbaked (9-inch) pie shell (see page 216)
1 cup pecan pieces
1 cup semisweet chocolate chips
½ cup caramel ice cream topping
1 (8-ounce) package cream cheese
1 cup dairy sour cream
½ cup sugar
1 teaspoon vanilla
3 eggs
Cocoa powder, for garnish

Instructions:

Preheat oven to 350 degrees F. In the unbaked pie shell, sprinkle the pecan pieces and chocolate chips. Drizzle the caramel topping over the top; set aside while you make the filling.


Caramel Apple Pie

This Thanksgiving recipe comes from
The Lion House Cookbook
Ingredients:
Pastry for (9-inch) double-crust pie
¾ cup granulated sugar, plus additional for dusting top crust
½ cup all-purpose flour
1 teaspoon ground cinnamon, plus additional for dusting top crust
½ teaspoon kosher salt
½ teaspoon nutmeg
8 apples, peeled, cored, and sliced
1 tablespoon vanilla
2 tablespoons unsalted butter
2 tablespoons cream

Caramel Sauce

¼ cup butter
1½ cups brown sugar
½ cup heavy cream
2 tablespoons corn syrup
1 teaspoon vanilla

Instructions:
For filling: In a large bowl, mix together sugar, flour, cinnamon, kosher salt, and nutmeg. Toss in apples and stir in vanilla. Set aside. Stir the apple mixture every 15 to 20 minutes while making the crust.

Once pastry dough is prepared, roll out pastry for bottom crust 3 inches larger than the pie pan. Ease pastry into pan and cut away so only ½ inch is overlapping the edge of the pie pan. Pour apple filling into prepared crust. Dot the butter over the apples. Brush cream around edges of pie crust.
Roll out pastry for top crust, fold in half, and cut three ½-inch slits through both layers of crust. Unfold crust and place over the apples. Trim away extra crust, leaving 1 inch overlapping. Crimp edges of pie. Brush cream over top and sprinkle sugar and cinnamon over top.

Cover the edges of the pie with foil. Bake at 375 degrees F. for 1 hour and 20 minutes, removing the foil from edges after 30 minutes and covering the whole pie with foil for the last 20 minutes. Pie should be light brown. Cool on a rack for 1 hour. While pie is baking, make the caramel sauce.
For caramel sauce: In a heavy 2-quart saucepan, melt butter on high heat. Add brown sugar, heavy cream, and corn syrup. Bring to a boil, stirring frequently. Reduce heat to medium, until sauce thickens slightly, about 5 to 7 minutes. Remove from heat and add vanilla. Allow to cool in pan for 15 minutes. Drizzle over warm pie.

Thanksgiving Recipes: Caramel Apple Pie

 


Rhubarb Pie

This Thanksgiving recipe comes from
The Lion House Cookbook
Makes 1 pie

Ingredients:
Pastry for (9-inch) unbaked double-crust pie
4 cups chopped rhubarb, frozen*
1¾ cups sugar
¼ cup flour
2 tablespoons cornstarch
¼ teaspoon salt
1 egg
1 drop red food coloring

Instructions:
Preheat oven to 350 degrees F. Place rhubarb in medium mixing bowl; let thaw 10 to 15 minutes. Drain liquid. In separate bowl, combine sugar, flour, cornstarch, and salt. Beat egg; blend with flour mixture. Add rhubarb and red food coloring; mix well.

Pour into unbaked pie shell. Roll out top crust; cut slits and place over filling. Seal; flute edges. Brush top with milk; sprinkle with sugar, if desired. Bake 45 minutes or until browned.


Apple Pie 

This Thanksgiving recipe comes from
The Lion House Cookbook
Makes 1 pie

Ingredients:
Pastry for (9-inch) double-crust pie
¾ to 1 cup granulated sugar
2 tablespoons all-purpose flour
½ to 1 teaspoon ground cinnamon
¼ to ½ teaspoon nutmeg
⅛ teaspoon salt
5 to 6 golden delicious apples, peeled, cored, and sliced
2 tablespoons butter or margarine

Instructions:
Preheat oven to 375 degrees F. Roll out pastry for bottom crust and line bottom and sides of pie pan. Roll out top crust, fold in half, and cut three ½-inch slits through both layers of crust, then set aside. In a large bowl, combine dry ingredients and stir. Place sliced apples on top of dry ingredients and stir. Pour apple mixture into bottom of crust. Dot with small pieces of butter.

Moisten edge of pie crust with water. Place top crust on pie and seal. Brush with milk, sprinkle with sugar, and bake 45 to 50 minutes or until apples test tender when a sharp knife is inserted into vent hole in top crust.


Chocolate Angel Pie

This Thanksgiving recipe comes from
The Lion House Cookbook
Makes 1 pie

Ingredients:
Meringue Shell
2 egg whites, room temperature
⅛ teaspoon salt
⅛ teaspoon cream of tartar
½ cup sugar
½ cup finely chopped nuts
½ teaspoon vanilla

Filling

1½ cups heavy cream
1 teaspoon vanilla
1 (8-ounce) milk chocolate bar with almonds

Instructions:
For meringue shell: Preheat oven to 300 degrees F. In a medium bowl, beat egg whites, salt, and cream of tartar until frothy. Gradually add sugar, beating until stiff peaks form. Fold in nuts and vanilla. Spread into a greased 9-inch pie pan, building up on sides of pan. Bake 50 minutes. Cool completely.

For filling: Whip cream with vanilla; set aside. Break up three-fourths of the chocolate bar into pieces and melt in top of a double boiler or microwave in a glass bowl. When chocolate is just lukewarm, fold into whipped cream and vanilla. Pile chocolate filling into cooled meringue shell. Grate remaining chocolate to garnish pie. Chill in refrigerator for 2 hours before serving.

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Old Fashioned West Virginia Cobbler

This is a recipe from an older lady in our neighborhood when we were newlyweds.

Directions:

Melt 1 cube butter in a 10x10x2″ baking dish.

Mix together:

  • 1 cup sugar
  • 1 cup flour
  • 2 teaspoons baking powder
  • 1 teaspoon nutmeg
  • 3/4 cup milk

Pour into pan with melted butter.  Do NOT stir.  Pour 1 quart fruit and juice over top  (4 cups of fruit/juice) of mixture.  Do NOT stir.

Sprinkle well with cinnamon and sugar.

Bake at 325 for one hour.  Best when served hot or warm.  Serve with vanilla ice cream.

 

 

 

Sherbet Pie

“Humanity has won its battle. Liberty now has a country.”
—Marquis de Lafayette

Ingredients:

  • 2 cups flaked coconut
  • 1/2 cup finely chopped nuts
  • 3 tablespoons butter, melted
  • 1 medium banana, sliced
  • 1 1/2 cups lemon sherbet, softened
  • 1 1/2 cups lime sherbet, softened
  • 1 1/2 cups orange sherbet, softened
  • 1/3 cup coconut, toasted

In a medium mixing bowl combine coconut, nuts, and melted butter.  Transfer coconut mixture to a  9-inch pie plate.  Press mixture evenly onto bottom and up sides to form a firm even crust.  Bake in a 325 degree oven about 20 minutes or until golden in color.  Cool.

Evenly arrange sliced bananas over crust.  Spread lemon sherbet over bananas.  Top with a layer of lime sherbet, then add a layer of orange sherbet.  Freeze pie 4 to 24 hours.

Sprinkle coconut on top.  Serves 8.

 

Pudding Cake

Pudding Cake

1 c flour
3/4 c sugar
1 1/2 T unsweetened cocoa powder
2 t baking powder
1/2 t salt
3/4 c chopped nuts (I like walnuts or pecans)
3/4 c milk
2 T melted butter
1 t vanilla
1 c hot water
1/2 c chocolate syrup

Topping

Whipped cream or vanilla ice cream

1. Heat oven to 350. Cover 8×8 baking pan with cooking spray.

2. Mix flour, sugar, cocoa, baking powder, salt, and nuts in large bowl. Stir in milk, butter and vanilla until well mixed. Scrape into prepared dish.

3. Stir together hot water and syrup in small bowl. Pour over batter.

4. Bake for 35 mins or until cake is done and pudding bubbles up on sides.  Cool for 20 mins.  Serve warm with a plop of whipped cream or vanilla ice cream.

Old-Fashioned Chocolate Layer Cake and Frosting

Let’s face it, a nice creamy chocolate cake does a lot for a lot of people; it does for me.  – Audrey Hepburn

Old-Fashioned Chocolate Layer Cake
Cooks Illustrated All-Time Best Recipes, David Pazmino

Note: Don’t make the frosting until the cakes are cooled, and use the frosting as soon as it is ready.  If the frosting gets too stiff to spread easily, wrap the mixer bowl with a towel soaked in hot water adn mix on low speed until the frosting is creamy and smooth.  Refrigerated leftover cake should sit at room temperature before serving until the frosting softens.

12 Tablespoons (1 1/2 sticks) unsalted butter, very soft, plus extra for greasing pans
1 3/4 cups all-purpose flour, plus extra for dusting pans
4 oz unsweetened chocolate, coarsley chopped
1/4 cup dutch-processed cocoa powder
1/2 cup hot water
1 3/4 C sugar
1 1/2 teaspoons baking soda
1 teaspoon table salt
1 cup buttermilk
2 teaspoons vanilla extract
4 large eggs, plus 2 large egg yolks

Adjust oven rack to middle position; heat to 350 degrees.  Grease two 9-inch round by 2 inch high cake pans with butter; dust pans with flour and knock out excess.  Combine chocolate, cocoa powder, and hot water in medium heatproof bowl; set bowl over saucepan containing 1 inch of simmering water and stir with rubber spatula until chocolate ins melted, about 2 minutes.  Add 1/2 cup sugar to chocolate and stir until glossy, 1-2 minutes.  Remove bowl from heat and set aside to cool.

Whisk flour, baking soda, and salt in medium bowl.  Combine buttermilk and vanilla in small bowl.  In bowl of stand mixer fitted with whisk attachment, whisk eggs and yolks on medium-low speed until combined, about 10 seconds.  Add remaining 1 1/4 C sugar, increase speed to high, and whis until fluffy and lightened in color, 2-3 minutes.  Replace whisk with paddle attachment.  Add cooled chocolate mixture to egg/sugar mixture and mix on medium speed until thoroughly incorporated, 30-45 seconds, pausing to scrape down sides of bowl with rubber spatula as needed.  Add softened butter 1 tablespoon at a time, mixing about 10 seconds after each addition.  Add about 1/3 of flour mixture; followed by half of buttermilk mixture mixing until incorporated after each addition (about 15 seconds.)   Repeat using half of remaining flour mixture and all of remaining buttermilk mixture (batter may appear separated.) Scrape down sides of bowl and add remaining flour mixture; mix at medium low speed until batter is thoroughly combined, about 15 seconds.  Remove bowl from mixer and fold batter once or twice with rubber spatula to incorporate any remaining flour.  Divide batter evenly between prepared cake pans; smooth batter to edges of pan with spatula.

Bake cakes until toothpick inserted into center comes out with a few crumbs attached, 25-30minutes.  Cool cakes in pans 15 minutes, then invert onto wire rack.  Cool cakes to room temperature before frosting, 45-60 minutes.

Old-Fashioned Chocolate Frosting
Cooks Illustrated Best Recipes Issue, 12/09

16 ounces semisweet chocolate, finely chopped (I measured 16oz chocolate chips on a kitchen scale, it’s a teeny bit more than 2 1/2 cups.)
8 Tbs (1 stick) unsalted butter
1/3 cup granulated sugar
2 Tbs corn syrup
2 tsp vanilla extract
1/4 tsp table salt
1 1/4 cups cold heavy cream

Melt Chocolate in heatproof bowl set over a saucepan containing 1 inch of barely simmering water, stirring occasionally until smooth.  Remove from heat and set aside.  Meanwhile, heat butter in small saucepan over medium-low heat until melted.  Increase heat to medium; add sugar, corn syrup, vanilla, and salt and stir with heatproof rubber spatula until sugar is dissolved, 4-5 minutes.  Add melted chocolate, butter mixture, and cream to clean bowl of stand mixer and stir to thoroughly combine.
Place mixer bowl over ice bath and stir mixture constantly with rubber spatula until frosting is thick and just beginning to harden against sides of bowl, 1-2 minutes (frosting should be 70 degrees).  Place bowl on stand mixer fitted with paddle attachment and beat on medium-high speed until frosting is light and fluffy, 1-2 minutes.  Stir with rubber spatula until completely smooth.  *If you find after beating, your frosting is still too soft for your liking, try chilling in the fridge until it sets up a little more.

Original BAKER’S German’s Sweet Chocolate Cake

 

Original BAKER’S GERMAN’S Sweet Chocolate Cake

  • Original BAKERS GERMANS Sweet Chocolate Cake Image 1

Servings

16 servings

What You Need

1 pkg. (4 oz.) BAKER’S GERMAN’S Sweet Chocolate

 

1/2 cup water
 4 eggs, separated
 2 cups flour
 1 tsp. baking soda
 1/4 tsp. salt
 1 cup butter, softened
 2 cups sugar
 1 tsp. vanilla
 1 cup buttermilk

Make It

  • Heat oven to 350°F.
  • Cover bottoms of 3 (9-inch) round pans with parchment; spray sides with cooking spray. Microwave chocolate and water in large microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted.
  • Beat egg whites in small bowl with mixer on high speed until stiff peaks form; set aside. Combine flour, baking soda and salt. Beat butter and sugar in large bowl with mixer until light and fluffy. Add egg yolks, 1 at a time, beating well after each. Blend in melted chocolate and vanilla. Add flour mixture alternately with buttermilk, beating until well blended after each addition.
  • Add egg whites; stir gently until well blended. Pour into prepared pans.
  • Bake 30 min. or until toothpick inserted in centers comes out clean. Immediately run small spatula around cakes in pans. Cool cakes in pans 15 min. Remove from pans to wire racks; cool completely.
  • Prepare Coconut-Pecan Filling and Frosting; spread between cake layers and onto top of cake.

Perfectly Chocolate Chocolate Cake (Hershey’s Recipe)

 

INGREDIENTS

  • 2 cups sugar
  • 1-3/4 cups all-purpose flour
  • 3/4 cup HERSHEY’S Cocoa
  • 1-1/2 teaspoons baking powder
  • 1-1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
  • “PERFECTLY CHOCOLATE” CHOCOLATE FROSTING (recipe follows)

DIRECTIONS

  • 1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
  • 2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
  • 3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with “PERFECTLY CHOCOLATE” CHOCOLATE FROSTING. Makes 12 servings.
  • VARIATIONS:
  • ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.
  • THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.
  • BUNDT CAKE: Grease and flour 12-cup fluted tube pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.
  • CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.
  • “PERFECTLY CHOCOLATE” CHOCOLATE FROSTING
  • 1/2 cup (1 stick) butter or margarine
  • 2/3 cup HERSHEY’S Cocoa
  • 3 cups powdered sugar
  • 1/3 cup milk
  • 1 teaspoon vanilla extract
  • Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency.
  • Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.

Perfect Apple Pie (from Pillsbury)

Perfect Apple Pie – from Pillsbury

Ingredients

Crust:  1 box Pillsbury™ refrigerated pie crusts, softened as directed on box

Filling:

6 cups thinly sliced, peeled apples (6 medium)
3/4 cup sugar
2 tablespoons all-purpose flour
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1 tablespoon lemon juice
Steps:
  • Heat oven to 425°F. Place 1 pie crust in ungreased 9-inch glass pie plate. Press firmly against side and bottom.

  • In large bowl, gently mix filling ingredients; spoon into crust-lined pie plate. Top with second crust. Wrap excess top crust under bottom crust edge, pressing edges together to seal; flute. Cut slits or shapes in several places in top crust.

  • Bake 40 to 45 minutes or until apples are tender and crust is golden brown. Cover edge of crust with 2- to 3-inch wide strips of foil after first 15 to 20 minutes of baking to prevent excessive browning. Cool on cooling rack at least 2 hours before serving.

Depression Cake (uses no eggs)

Depression Cake (no eggs)

Ingredients

    • 1 1/2 cups all-purpose flour
    • 1 cup sugar
    • 1/4 cup unsweetened cocoa powder
    • 1/2 teaspoon salt
    • 1 teaspoon baking soda
    • 1 teaspoon vanilla extract
    • 1 teaspoon white vinegar
    • 1/3 cup vegetable oil
    • 1 cup water
Frosting
  • 2 Tablespoons butter
  • 1/4 cup unsweetened cocoa powder
  • 1 cup powdered sugar
  • 1 Tablespoon milk (or cream)
  • 1/4 teaspoon vanilla extract

Instructions

Combine flour, sugar, cocoa powder, salt and baking soda in a large mixing bowl.
    1. In a separate bowl, combine vanilla, vinegar, oil and water. Add wet ingredients to dry ingredients and mix until completely combined and no lumps remain.
    2. Pour batter into a greased 8×8 square pan.
    3. Bake in a preheated 350 degree oven for 30-35 minutes, until toothpick inserted in center comes out clean.
    4. Let cake cool completely before frosting.
For the frosting
  1. Melt butter in a small saucepan (or in the microwave using a microwave safe dish.) Stir in cocoa powder, mixture will form a thick paste.
  2. Transfer chocolate mixture to a medium size mixing bowl. With mixer on low speed, add in powdered sugar, milk and vanilla.
  3. Once ingredients are incorporated, turn mixer to medium high speed and beat about 5 minutes, until frosting is smooth and creamy. Spread on top of cooled cake.

Chocolate Crazy Cake (no eggs)

 Ingredients

  • 1 1/2 Cups flour (all-purpose)
  • 3 Tbsp. cocoa (unsweetened)
  • 1 Cup white sugar
  • 1 tsp. baking soda
  • 1/2 tsp.  salt
  • 1 tsp. white vinegar
  • 1 tsp.  pure vanilla extract
  • 5 Tbsp. vegetable oil
  • 1 Cup water

Directions

Preheat oven to 350 degrees F.

Mix first 5 dry ingredients in a greased 8″ square baking pan.  Make 3 depressions in dry ingredients – two small, one larger. Pour vinegar in one depression, vanilla in the other and the vegetable oil in third larger depression.  Pour water over all.  Mix well until smooth.

Bake on middle rack of oven for 35 minutes.  Check with toothpick to make sure it comes out clean.  Cool.  Top with your favorite frosting.  Enjoy!

 
Note:  Oven cooking times may vary, be sure to check your cake to make sure you do not over bake.
TIPS

  • You can double this recipe, just use a 9×13 baking pan.
  • Mix batter in a bowl for neater, easier mixing. Be sure to follow the directions the same way – mixing the dry ingredients then making the depressions for the wet ingredients. Don’t forget to grease your pan. You can also make cupcakes – be sure to adjust baking time. 
  •  This recipe is great served warm or cold with just sprinkling powdered sugar on top.  

Martha’s Favorite Pumpkin Pie

Martha’s Favorite Pumpkin Pie

Expert cook Martha Moench (Thanksgiving Point Cook, Lehi, UT) gave her pie-centered suggestions in a November 2007 article titled,“Perfect pies: Thanksgiving pies to be proud of.”

Martha’s Favorite Pumpkin Pie

1 9-10-inch piecrust baked at 400 degrees for 20 minutes.

Filling: 1 15-oz. can pumpkin — NOT pie filling

1/2 teaspoon Realsalt

1 teaspoon ground ginger

1 teaspoon freshly grated ginger

1 teaspoon grated nutmeg

1/4 teaspoon ground allspice

3/4 teaspoon cinnamon

1 14-oz. can sweetened condensed milk

1 cup unsweetened coconut milk

2 large eggs plus 2 egg yolks

whipped cream and toasted coconut for garnish (optional)
Combine the pumpkin, salt, ginger, cinnamon, allspice, grated ginger, and grated nutmeg in medium saucepan, stir well and warm over low heat to blend flavors for a few minutes, stirring occasionally. Add condensed milk and coconut milk and whisk to blend well: cook until the mixture is heated through just a minute or two.

Put the eggs and yolks in a small bowl and whisk to blend. Whisk the pumpkin mixture into the eggs, a spoonful at a time to warm up the eggs, then add this mixture back into the pumpkin mix and whisk well.

Pour the warm filling into the pie shell, removing about 1/4 cup if using a 10-inch pie shell. Bake until a thin knife inserted in the center comes out clean, 30-40 minutes. Let cool on a wire rack and then refrigerate. Serve at room temperature or chilled with a dollop of whipped cream. Serves 8-10.