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

Pecan Pie

½ stick butter ½ cup sugar 3 eggs 1 cup waffle syrup, maple flavored 1 tsp. vanilla 1 cup or more chopped pecans 1 unbaked pie shell Cream butter and sugar. Add eggs. Beat well. Add syrup, and vanilla. Mix well. Stir in pecans. Pour into unbaked pie shell. Bake 350 degrees about 55 minutes, … Read more

Lemon Meringue Pie

(9 inch pie) 1 My-T-Fine lemon pudding & pie filling mix 1 8 or 9 inch cooled baked pastry crust Follow the directions on the package, which are: Mix contents of package with ½ cup sugar and ¼ cup water. Stir in 2 egg yolks and 2 cups water. Cook over medium heat, stirring constantly … Read more