Pecan Pie
1. Combine sugar, corn syrup, and butter in a medium saucepan.
1 Cup sugar
2. Cook over low heat, stirring constantly, until sugar dissolves and butter melts; let cool slightly.
1 Cup light corn syrup 1/3 Cup butter
3. Add eggs, vanilla, and salt to mixture, stirring well.
4 eggs, beaten
4. Pour filling into pastry shell, and top with pecans.
1 Teaspoon vanilla extract 1/4 Teaspoon salt
5. Bake in preheated oven at 3250 for 5055 minutes.
1 unbaked, 9-inch, pastry shell 1 to 1 and 1/4 Cups of pecan halves (Chop slightly to make pie easy to slice)
Apple Pie 1 Cup of sugar 2 Tablespoons flour 1/2 Teaspoon cinnamon 1/4 Teaspoon nutmeg
1. Combine sugar, flour, spices, salt and lemon juice in a bowl. 2. Add apples, toss to mix. 3. Roll out pastry, line pie pan. Trim off overhang. Roll pastry for top, cut vents near center.
1/4 Teaspoon salt
4. Add half the apples, pack well. Dot with butter. Add remaining apples. Moisten rim with water. Adjust top crust.
1 Teaspoon lemon juice
5. Bake at 4000 for 50-60 minutes.
5 Cups of thinly sliced apples (Granny Smith) 2 Tablespoons of butter or oleo
Fresh Cranberry-Orange Relish
1. Wash Cranberries, and remove any stems and discard any blemished berries.
3 Cups fresh or frozen cranberries
2. Cut orange into 1-inch pieces with peel.
1 seedless orange, unpeeled
3. Place sugar in bowl of food processor, add half of the cranberries and orange pieces.
1 1/2 Cups sugar
4. Cover. Process about 15 seconds, using short on and off motions, or until evenly chopped. 5. stir cranberry mixture into sugar. Repeat with remaining cranberries and orange pieces. 6. Cover. Refridgerate at least 24 hours, but no longer than a week.
This page photo credit Star W.