A site dedicated to the memory of Linda App and her wonderful recipes.
App & Osborne Family Cookbook 2004
Barbara Ward
Ingredients
1/2 C peanut butter
1/2 C sugar
2 eggs
1 1/4 C white corn syrup
1/8 tsp. vanilla
unbaked pie shell
Directions
1. Preheat oven to 350 degrees.
2. Mix first 5 ingredients together and pour into pie shell.
3. Bake until lightly firm and don’t overbake.
*note – this is a recipe that Lee and Martha Head obtained from the files of the restaurant they bought in the 1940’s in Mooresville, In.
App & Osborne Family Cookbook 2004
Barbara Ward
Ingredients
1 (7 oz.) Hershey Chocolate Almond Bar
1 (8 oz.) container Cool Whip, thawed
1 small graham cracker crust
Directions
1. Break up candy bar and melt in microwave.
2. Add melted chocolate to Cool Whip, stir and pour into pie crust.
3. Refrigerate for an hour or so before serving.
App & Osborne Family Cookbook 2004
Cathy Johnson
Ingredients
1 large can crushed pineapple, drained
1 package Keebler Fudge Striped Cookies, crushed
2 large cans mandarin oranges, drained
2 (3 oz.) boxes instant vanilla pudding
2 C buttermilk
1 (16 oz.) container Cool Whip
Directions
1. Mix together Cool Whip and buttermilk.
2. Fold in dry pudding mix, then add crushed cookies and drained fruit.
3. Refrigerate till cold and set.
App & Osborne Family Cookbook 2004
Evelyn App
Ingredients
4 C peeled and sliced apples
1 tsp. cinnamon
1 tsp. salt
2 Tbsp. water
1/4 C flour
1 C sugar
1/3 C butter
Directions
1. Preheat oven to 350 degrees. Butter an 8×8 pan
2. Sprinkle apples with cinnamon, salt and water. Put into prepared pan.
3. Mix flour, sugar and butter together until it resembles a coarse meal. Sprinkle over apples in pan.
4. Bake for 40 minutes.
App & Osborne Family Cookbook 2004
Joanna App
Ingredients
Cake
1/2 C shortening
1 1/2 C sugar
1 tsp. vanilla
2 eggs
2 oz. red food coloring
2 Tbsp. cocoa
2 1/2 C cake flour
1 tsp. salt
1 C buttermilk
1 Tbsp. vinegar
1 tsp. soda
Icing
5 Tbsp. flour
1 C milk
1 C sugar
1 C butter
1 tsp. vanilla
Directions
1. Preheat oven to 350 degrees, Grease and flour 2 – 8″ pans.
2. Cream sugar and shortening; add vanilla an 1 egg at a time. Beat well.
3. Make a paste with the food coloring and cocoa; add to creamed mixture.
4. Sift flour and salt together. Add to the creamed mixture, alternating with buttermilk.
5. Combine vinegar and soda and mix into batter.
6. Pour evenly into prepared pans and bake for 1 hour. Let cool completely.
7. Prepare icing: Cook flour and milk until thick; let cool.
8. Cream butter and sugar until fluffy. Add to the flour mixture and add the vanilla.
9. Beat until fluffy. Frost cake when cake is cooled.
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.
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.
App & Osborne Family Cookbook 2004
Barbara Ward
Ingredients
1 1/2 C flour
1/2 C salad oil
2 Tbsp. sugar
2 Tbsp. milk
1/2 tsp. salt
Directions
1. Mix all ingredients together with a fork and press into a pie pan.
2. Bake @ 400 degrees for 10 minutes, if needed a baked crust. Can be used unbaked also.
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!
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.
Linda App's Recipes 