Rice Pudding (two different ways)

On the stove top in a pan 

1/2 c. rice 

3 c. milk 

1/2 c. raisins 

Cook in double boiler for 1 hour (stirring occasionally) 

Add 1/3 c. sugar 

Dash of salt 

2 eggs (beaten) 

Cook for 1 minute 

Add 1 T. butter and 1 tsp. vanilla 

(Mom's (Veloy Dickson) recipe) 

In a baking dish in the oven

3 cups cooked rice (cooked with 1/2 tsp. salt) 

4 cups milk 

3-4 eggs (according to the size of the eggs) 

1/2 tsp. lemon flavoring 

A sprinkle of nutmeg over the top of rice, after it is put in the pan to bake 

Bake in oven at 350 degrees, until the custard sets slightly - the custard will set further as it cools. (Sherilee Olson's grandma's recipe)

Susan's Homemade Pudding - courtesy of Milk Barn Creamery

5 T. Cornstarch
1 C. sugar
1/4 tsp. salt
2 1/2 c. milk
1 c. heavy whipping cream
3/4 c. Half & Half
3 egg yolks
1 tsp. vanilla
2 T. butter

Mix cornstarch, sugar, and salt in 3 quart pan.  Add milk, cream, and half and half.  Cook over medium heat, until smooth and thick, stirring constantly.  Pour a small amount of hot mixture into egg yolks, blend, then poor back into pan.  Cook another 2-3 minutes.  Remove from heat and stir in butter and vanilla.

Annette's Caramel Apple Pie

5 Golden Delicious Apples peeled, cut and sliced

Mix:
1/2 C. water
1 C. sugar
2 Tablespoons cornstarch
1 teaspoon cinnamon

Mix in a saucepan and add sliced apples.  Cook 5 min or until apples are tender.   Pour into 9 inch pie shell. Make sure this is a shell that has been placed in  a deep dish pie pan. (You may need to double your pie shell recipe in order to have enough pie crust dough to fill and cover)  Place top pie crust over apples and seal edges.  Brush entire crust with milk.  Cut a few vent holes in middle of crust.

Bake at 375 degrees for 40-45 minutes.  Remove and make topping immediately.

Topping:

1 small can Eagle Brand Milk
1/4 C. sugar
1 Tablespoon brown sugar
1/2 C. Karo syrup
2 teaspoons butter
1/4 teaspoon vanilla
1 C. chopped walnuts.

Mix everything together except the walnuts.  Cook over medium heat until smooth and slightly thickened.  (Important - make sure you cook this LONG enough, to the point that you can see for sure that it is absolutely thickened, or it may be too runny) Add walnuts and pour over semi cooled pie.  Put back in 375 degree oven and bake 5 mins.  Remove and let cool.  Very yummy with vanilla ice cream.

Cherry Dessert

This recipe from Teresa Rhodes

15 oz. can crushed pineapple
1 c. sugar
15 oz. can cherry filling
1 pkg. yellow cake mix
1 square butter/margarine (cut up)

Mix all together

Put in 9 x 13 glass pan (greased?)

cook at 350 degrees for 45 minutes.

Best Peach Pie EVER !

1 c. sugar
4 Tablespoons cornstarch
1 c. water
2 Tablespoons lemon juice
Dash of salt
1/4 c. butter or margarine

Cook above ingredients until thickened, and then cool.

Add  4 to 6 sliced peaches

Pour into baked pie shell, and chill.

Top with whipped topping.

Pie Crust - 

Combine -

2 1/2 cups flour and 1 teaspoon salt

Cut 1 cup of shortening into the flour mixture until it looks like cornmeal

Combine together in separate bowl-

1/2 cup cold water, 1 Tablespoon white vinegar & 1 egg (beaten)

Add liquid mixture to dry ingredients with a fork until dough sticks together

Divide into two balls.  Place ball between two pieces of waxed paper and roll out.  Remove top piece of waxed paper.  Place upside down pie pan on top of  rolled out dough and flip over.  Remove last piece of waxed paper.  Fit loosely into pan and trim edge 1/2 to 1 inches beyond edge.  Crimp edges with fingers.  Fill and bake according to recipe.  If a baked pie shell is needed, prick bottom and side well with a fork and bake  at 375 degrees for 10 to 12 minutes or until golden brown.

Yield  (2) - 9-inch pie crusts.

Gooey Pecan Pie Bars

This recipe comes from my good friend Theresa Hyde. She first introduced it at our annual Peru Party. It was SUCH a hit. It is delicious.

20 to 32 bars Bake: 45 minutes
Prep: 25 minutes

Ingredients

 2 cups all-purpose flour

1/2 cup granulated sugar

          1/8 teaspoon salt

          3/4 cup butter or margarine

         1 cup packed brown sugar

          1 cup light-colored corn syrup

         1/2 cup butter or margarine

         4 eggs, lightly beaten

         2-1/2 cups finely chopped pecans

        1 teaspoon vanilla

Directions

1. In a large mixing bowl, stir together the flour, granulated sugar, and salt. Using a pastry blender, cut in 3/4 cup butter until the mixture resembles fine crumbs. Press the mixture evenly into a greased 13x9x2-inch baking pan. Bake in a 350 degree F oven for 15 to 18 minutes or until lightly browned; set aside.

2. In a medium saucepan, combine the brown sugar, corn syrup, and 1/2 cup butter. Bring to boiling over medium heat, stirring constantly. Remove from heat.

3. Place the eggs in a medium bowl. Gradually stir about 1/2 cup of the hot mixture into eggs. Return all mixture to saucepan. Stir in pecans and vanilla. Pour nut mixture over baked crust.

4. Bake the bar cookies for 30 to 32 minutes more or until the filling is set. Cool in the pan on a wire rack. Cut into bars to serve. Makes 20 to 32 bars.

Brownie Cake aka Texas Sheet Cake

2 sq. butter or margarine
4 T. cocoa
1 c. cold water
2 c. sugar
2 c. flour
2 eggs (beaten)
1 t. vanilla
1 t. soda
1/2 c. buttermilk or sour milk**

Put butter, cocoas, and water in sauce pan and bring to a boil, stirring occationally.  Set aside to cool.  Beat eggs, and stir in sugar, then chocolate mixture, vanilla, and buttermilk.  Add sifted dry ingredients, mixing well.  Pour into a greased and floured jelly roll pan.  Bake at 400 degrees for 20 minutes.

**If you don't have butter milk, use regular milk, and sour with 1 T. of vinegar

Frosting
1 sq. margarine
3T. cocoa
6 T. milk
4 cups powdered sugar

Peach Cobbler

Peaches - drained


2/3 - 1 c. sugar (if using fresh peaches)
1 T. corn starch
1 c. water or peach juice

Bring the mixed sugar, water and cornstarch to a boil until thickened.
Poor over peaches, and "dot" with dough.

Dough recipe:

1 c. flour
1/2 tsp. salt
1 T. sugar
1 1/2 tsp. baking powder

Cut 3 T. shortening into ingredients above, and add
1/2 c. milk.

Bake at 350 degrees for 45 minutes-1 hour.

June Robison's E'Clair Cake

Crust:
1 sq. margarine
1/2 tsp. salt
1 c. water
Bring to a boil and add......
1 c. flour - beat well
4 eggs - add one at a time
Spread over a lightly greased 12 x 15 cookie sheet.  Prick with a forl.

Back at 400 degrees for 30 minutes

Cream Filling:
3 small instant vanilla puddings
4 1/2 c. milk
Mix and add 12 oz. softened cream cheese

Spread over the crust.  Top with 12 oz. of Cool Whip

Drizzle with chocolate syrup. 
Chill for 3 to 4 hours.