Lemon Poppy Seed Bread

1 pkg. (18 ½ oz.) lemon cake mix 1 pkg. (3 or 4 oz.) instant lemon pudding mix ¾ cup warm water ½ cup oil 1 tsp. lemon extract 1 tsp. almond extract 4 eggs 1/3 cup poppy seeds ¼ cup powdered sugar Juice of one lemon Additional powdered sugar (optional) In mixing bowl, combine … Read more

Rhubarb Pie

When rhubarb comes up in the spring, and is large enough to use – it is sweeter than any other time. For a 6 inch pie – for a 2 crust pie: 1 cup sugar 1 small T. flour 2 cups rhubarb in ½ inch pieces 1 T. butter Pinch of salt Combine sugar, flour … Read more

Pumpkin Pie

(Keith’s favorite-thus, his childhood nickname-Punkin) 3 eggs ½ cup sugar ½ tsp. ginger ½ tsp. nutmeg ½ tsp. cinnamon ½ tsp. salt 2 cups pumpkin 1 ½ cups milk 1 unbaked pie shell 1 cup whipping cream (whipped, for top of pie) – or Cool Whip Beat eggs lightly; add sugar, spices, salt, and pumpkin. … Read more

Pie Crust

2 cups flour 1 cup Crisco Mix with a fork, or spoon until very crumbly. Above mixture will keep well for quite a while on the shelf. Does not need to be refrigerated. Take out amount you need for a pie. Add water to it, and 1 tsp. vinegar. Roll out on lightly floured dough … Read more