Boo Andy Pie

App & Osborne Family Cookbook 2004
Head Family

Ingredients
1 unbaked pie crust
1 1/2 C sugar
2 1/2 Tbsp. flour
6 Tbsp. melted oleo, (margarine)
2 eggs
3/4 C Milnot, (evaporated milk)
3/4 C coconut

Directions
1. Preheat oven to 350 degrees.
2. In a medium bowl, combine flour and sugar; add melted oleo.
3. Add eggs, Milnot and coconut. Mix well and pour into pie crust.
4. Bake for 50-55 minutes.

Squash Pie

App & Osborne Family Cookbook 2004
Cyndi Brown

Ingredients
1 unbaked pie crust
1 C squash, sliced
1 C sugar
1 C milk
1 egg
1 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. ground clove

Directions
1. Preheat oven to 350 degrees.
2. Put sliced squash in a medium bowl. Combine rest of the ingredients and pour over squash. Stir gently to coat squash.
3. Pour mixture into pie crust. Bake for 20 – 30 minutes.

Sylvia’s Cream Pie

App & Osborne Family Cookbook 2004
Bess App

Ingredients
1 baked pie crust
4 Tbsp. flour
2 Tbsp. butter
1 1/2 C milk
1 egg or 2 egg yolks
1/2 C sugar

Directions
1. It is important to assemble everything before you start. You don’t want to have to step away to get something and have the filling burn,
2. Make a roux: In a medium saucepan over med heat, melt butter. Once melted whisk flour in until it is a pasty mixture. Immediately stream the milk into mixture and whisk constantly. Mixture will thicken slightly.
3. Remove saucepan from heat. Temper the eggs: In a bowl, lightly beat the eggs. Slowly pour about 1/4 C of the filling mixture into the eggs and whisk continuously. Once all blended, put saucepan back on heat over medium high heat. Whisk egg mixture into saucepan. Continue to whisk and add sugar. Mixture will thicken more.
4. Continue to cook and whisk for about 2 minutes or until mixture is consistency of thick pudding. Pour into pie pan and cover with plastic wrap. Refrigerate for 4 hours or until chilled.
5. Top with sweetened whipped cream that has a little vanilla in it. So good!

Hello Dolly Pie

App & Osborne Family Cookbook 2004
Margie App

Ingredients
1 graham cracker crust
1 C baking chips, your choice of flavor
1 C coconut
1 C nuts, your choice; I like walnuts
1 can condensed milk

Directions
1. Preheat oven to 350 degrees.
2. Mix all ingredients together and pour into graham cracker crust. You can also layer them in the order given in the graham cracker crust.
3. Bake for 30-40 minutes.

Banana Cake (very old recipe)

App & Osborne Family Cookbook 2004
Margie App

Ingredients
2 1/4 C sugar
1 C shortening
3 eggs
3 C flour
1 1/2 tsp. soda
1/4 tsp. salt
8 Tbsp. milk
1 1/2 C mashed bananas
1 C chopped nuts

Directions
1. Preheat oven to 350 degrees. Grease and flour a 9×13 pan.
2. Cream together sugar, shortening and eggs.
3 Whisk together flour, soda and salt. Add to creamed mixture.
4. Finally, add milk, bananas and nuts.
5. Pour into prepared pan and bake for 45 minutes.

Just Pineapple Cake

App & Osborne Family Cookbook 2004
Aunt Phyl

Ingredients

Cake
2 C flour
2 C sugar
1 tsp. soda
bit of salt
2 eggs
1 (20 oz.) can crushed pineapple, undrained
1 C chopped nuts

Frosting
8 oz. cream cheese, softened
1/2 stick oleo, margarine or butter
2 C powdered sugar
pinch of salt

Directions
1. Preheat oven to 350 degrees. Grease and flour 9×13 pan.
2. Mix all cake ingredients together. Pour into prepared pan and bake for 45 minutes. Cool completely.
3. In the meantime; cream together cream cheese and butter. Whisk powdered sugar and salt together then add to creamed mixture.
4. Once cake has cooled; frost with cream cheese frosting.

Best Pumpkin Pie

App & Osborne Family Cookbook 2004
Cathy Johnson

Ingredients
1 unbaked pie shell
1/2 C brown sugar
1/2 C white sugar
1 Tbsp. flour
1/2 tsp. salt
1/2 tsp. nutmeg
1/2 tsp. allspice
1 tsp. cinnamon
3 eggs, lightly beaten
1 1/2 C squash or pumpkin
1 1/2 C evaporated milk

Directions
1. Preheat oven to 400 degrees.
2. Mix all ingredients together. Pour into unbaked pie shell.
3. Bake for 40 minutes.

Pecan Tassies

App & Osborne Family Cookbook 2004
unknown

Ingredients
Pastry
3 ounces cream cheese
1 stick butter
1 C flour

Filling
3/4 C brown sugar
1 Tbsp. melted butter
1 egg
1 tsp. vanilla
1/2 C chopped pecans

Directions
1. Mix together pastry ingredients until smooth. Form into 24 small balls and chill. Place in small size muffin pans, pressing firmly on the bottom and up the sides to form a hollow cup.
2. Mix together the filling ingredients and place a teaspoon in each cup. Bake for 25-30 minutes.