Judy Gray, BHS 3 cups flour1 tsp salt1 1/4 cup Crisco® 1 egg5 Tbsp cold water1 Tbsp vinegar Mix flour and salt. Cut up shortening until flour is about the size of a pea, using a fork. Beat egg real well; add to flour. Add vinegar, then liquid little at a time. Add more water … Continue reading Fern’s Pie Crust
Judy Gray, BHS 6 eggs, separated1 can sweetened condensed milk1 cup regular milk1 envelope or 3 dry oz. dry milk1 1/2 cup plus 4 Tbsp sugar1 1/2 Tbsp flour1/8 tsp salt3 ripe bananas, mashed Beat egg whites adding the 4 tablespoons sugar to make stiff. Refrigerate. Beat egg yolks in medium bowl; add to it … Continue reading Homemade Banana Ice Cream
Judy Gray, BHS 1 (8 oz) package dried apples1/3 cup sugar3 cups cold water Dough: 2 cup all-purpose flour1/2 tsp. salt1 tsp baking powder1 Tbsp sugar6 Tbsp butter1 egg yolk, slightly beaten1/3 cup milk Cook dried apples in 3 cups cold water until tender. Add sugar and more water if needed. As apples cook in … Continue reading Fried Apple Pies
Judy Gray 1/4 cup butter1/2 cup packed brown sugar or 3/4 cup granulated sugar1 cup mashed cooked sweet potatoes3 eggs beaten lightly1/2 cup white Karo®1/2 cup sweet milk1 tsp vanilla1/2 tsp saltSpice to taste Cream butter and sugar. Add all other ingredients and blend with mixer. Pour into unbaked pie crust. Cook in 350° oven … Continue reading Sweet Potato Pie
Judy Gray, BHS 12 new potatoesMealSalt and pepperOil If you prefer, skin the potatoes. Slice round, about 1/8 inch thick (will resemble a fat potato chip). Salt and pepper the meal to taste. Roll potatoes in meal or shake in a sack to cover each slice. Deep-fry. Drain. Note: Frozen new potatoes out of your … Continue reading German Fries
Judy Gray, BHS 12 small new potatoes2 Tbsp margarine1 1/2 Tbsp flour1/2 cup milk or water Skin new potatoes; cover water in a 2 1/2 or 3 quart boiler. Bring to boil; reduce heat and simmer until the potatoes break easily when pierced with a fork. In a cup, mix flour with milk or water. … Continue reading Stewed Irish Potatoes
Judy Gray, BHS 1 (8 oz) package dried apples1/2 cup sugar3 cup cold water1/4 tsp cinnamon Cook died apples in 3 cups cold water until tender. Add 1/2 cup sugar to start and more water if needed, at little at a time. As apples cook in sugar, chop with a spoon making it chunky. The … Continue reading Stewed Apple Butter
Judy Gray, B.H.S. 1 (12 oz) package peanut butter flavored chips1 (14oz) can sweetened condensed milk1/4 cup butter or margarine1/2 cup chopped peanuts (optional)1 (6 oz) package semi-sweet chocolate morsels In large saucepan, melt peanut butter chips. 1 cup sweetened condensed milk, and 2 tablespoons butter; stir occasionally. Remove from heat; stir in peanuts. Spread … Continue reading Easy Peanut Butter Chocolate Fudge
Judy Gray, B.H.S., Patsy Holdman, B.H.S. 1 cup sugar1 cup white corn syrup12 oz peanut butter1 medium size box Rice Krispies Heat sugar and syrup until bubbles begin to form. Remove from heat and mix with peanut butter. Stir in Rice Krispies®. Pour onto a buttered (9x12 inch) cookie sheet. Press and cut into squares.
Judy Gray, B.H.S. 1 cup sugar1 cup milk1 stick oleo3 beaten egg yolks1 1/2 cup coconut1 cup chopped pecans1 tsp vanilla Cook the first ingredients until thick. Stir in coconut, pecans and vanilla. Spread on only the top of the cakes.