Old-Fashioned Cream Pie

Linda App

Ingredients

Crust
12 Graham crackers. broken
2 Tbsp. sugar
6 Tbsp. unsalted butter, melted

Filling
2/3 C sugar
1/4 tsp. salt
1/4 C cornstarch
2 1/2 C cold milk
4 large egg yolks
1 tsp. vanilla
1/4 tsp. nutmeg
1 Tbsp. unsalted butter
Fresh berries

Directions
For crust:
1. Preheat oven to 350 degrees.
2. In a food processor blend graham crackers and sugar until finely ground. Add butter and pulse until combined. Reserve 1/4 C of mixture for topping. Press remaining mixture into bottom and sides of a 9″ pie pan. Bake until lightly browned, about 7 minutes. Cool while preparing filling.
For filling:
3. In a 3-qt. saucepan, whisk together sugar, salt, and cornstarch. Add milk and egg yolks and whisk to combine. Heat mixture over medium heat, whisking constantly until mixture begins to bubble and cook 1 minute more. Remove from heat and stir in vanilla, nutmeg and butter; place over an ice bath to cool slightly before pouring into baked crust.
4. Cover with plastic wrap and refrigerate until firm, 5 hours or overnight. Sprinkle with reserved graham cracker crumbs. Serve with cold berries.

Classic Red Potato Salad

Linda App

Ingredients
3 pounds red potatoes, cleaned and cut into chunks
water for cooking
3/4 tsp. salt (add to water)
1 C low-fat sour cream
1/2 C mayonnaise or salad dressing
2 tsp. Dijon mustard
1 tsp. white vinegar
4 hard-cooked eggs, finely chopped
1/2 C chopped dill pickle
3 celery ribs, chopped
2 green onion, chopped
1 dash hot sauce
1 Tbsp. dried dill weed or 1/4 C fresh snipped dill weed
1/4 tsp. garlic powder
1/2 tsp. onion powder
salt and pepper to taste

Directions
1. Place the potatoes in a pot with enough water to cover, add salt. Bring to boil, and cook for about 10 minutes or until easily pierced with a fork. Drain and transfer to a large bowl to cool.
2. In a medium bowl, mix the sour cream, mayonnaise, mustard, vinegar, eggs, pickle, celery, green onions, and hot sauce. Season with dill, garlic powder, onion powder, salt, and pepper. Pour over the potatoes and gently toss to coat. Chill at least 3 hours in refrigerator before serving.

Yankee Doodle Pie (Snickerdoodle Pie)

Linda App

Ingredient
1 single crust pie pastry
1 Tbsp. raw sugar or coarse sugar
1/2 tsp. plus 1/4 tsp. cinnamon, divided
2 tsp. butter, melted
1/2 C brown sugar
1/4 C butter
3 Tbsp. water
2 Tbsp. light corn syrup
1/2 tsp. plus 1 tsp. vanilla, divided
1/4 C butter
1/2 C sugar
1/4 C powdered sugar
1 tsp. baking powder
1/2 tsp. salt
1/4 tsp. cream of tartar
1 egg
1/2 C milk
1 1/4 C flour

Directions
1. Preheat oven to 350 degrees. Prepare pastry and line a 9″ pie plate. In a bowl combine raw sugar and 1/2 tsp. cinnamon. Brush melted butter over crust. Sprinkle with 1 tsp. of cinnamon mixture. Set aside.
2. For syrup, in saucepan combine brown sugar, 1/4 C butter, the water, corn syrup, and 1/4 tsp. cinnamon. Heat to boiling over medium heat, stirring to dissolve sugar. Boil gently for 2 minutes. Remove from heat. Sir in 1/2 tsp. vanilla. Set aside.
3. In a mixing bowl, beat 1/4 C softened butter with electric mixer on medium speed for 30 seconds. Beat in sugar, powdered sugar, baking powder, salt, and cream of tartar until well combined. Beat in egg and 1 tsp. vanilla. Gradually beat in milk until combined. Beat in flour. spread evenly in crust-lined pie plate.
4. Slowly pour the syrup over the filling in pie plate. Sprinkle with remaining cinnamon sugar mixture. Cover edges if pie with foil.
5. Bake pie 25 minutes; carefully remove foil. Bake about 20 minutes more or until top is puffed and golden brown and a toothpick inserted near the center comes out clean.
6. Cool 30 minutes on a wire rack. Serve warm. Makes 10 servings

S’mores Pie

Linda App

Ingredients
5 large egg yolks
6 Tbsp. sugar
3 Tbsp. cornstarch
1/4 tsp. salt
2 C whole milk
1 tsp. pure vanilla
7 oz. bittersweet chocolate, melted
2 1/2 Tbsp. unsalted butter, room temperature, cut into cubes
1 graham cracker crust, prebaked

For the marshmallow topping
6 large egg whites
1/2 tsp. cream of tartar
1 1/2 C sugar
1 tsp. pure vanilla

Directions
To make the filling;
1. Whisk egg yolks, sugar, cornstarch, and salt together in a heatproof bowl until thick and pale in color. Set aside
2. In a medium saucepan, bring the milk to a gentle boil. Whisk about half of the hot milk into the egg yolks to temper them, so they won’t curdle, then continuing to whisk, add the rest of the milk in a steady stream.
3. Set the bowl over a medium saucepan of simmering water (do not let the bottom the bowl touch the water) and cook the egg-milk mixture, whisking constantly, until thick and glossy, 5 to 7 minutes.
4. Remov0e the bowl from the heat and whisk in the vanilla and melted chocolate until well blended. Let the filling mixture sit for 2 minutes to cool slightly, then whisk in the butter until the custard is smooth and silky. Place a piece of plastic wrap directly on top of the chocolate filling so that a skin does not form and let cool for 30 minutes, or until it reaches room temperature.
5. When the filling has cooled, pour it into the prepared crust. Cover the pie with plastic wrap and place in the refrigerator to chill for at least 3 hours, or overnight.

To make the marshmallow topping;
6. Put the egg whites, cream of tartar, and sugar in a large heatproof bowl, set the bowl over a medium saucepan of simmering water (do not let the bottom of bowl touch the water), and whisk constantly until the sugar is completely dissolved and the egg whites are warm to the touch, 3-4 minutes. The mixture will appear pale and opaque. Rub a little of the mixture between your fingers to make sure the sugar is completely dissolved.
7. With a mixer, starting on low speed, add vanilla and whip the egg whites, gradually increasing the speed to high, until the marshmallow topping is glossy and forms stiff peaks. 5 – 7 minutes.
8. Fill a pastry bag with a large plain tip with the marshmallow topping and pipe it over the entire surface of the pie make sure it touches the crust all around, then loosely pile the rest of the marshmallow topping on top and use a spatula to spread in big swirls. Toast the topping lightly with a kitchen blowtorch, if desired.

Worcestershire Sauce

Linda App

Ingredients
1 Tbsp. olive oil
6 oz. peeled fresh horseradish, chopped
2 medium white onions, chopped
3 Tbsp. minced jalapeno pepper
3 Tbsp. minced garlic
1 tsp. coarse ground pepper
2 C water
4 C distilled white vinegar
1 C molasses
2 C dark corn syrup
1 oz. chopped anchovy fillets, drained
12 whole cloves
1 Tbsp. salt
1 lemon, peeled

Directions
1. In a medium saucepan, heat oil over medium heat and add horseradish, onions, pepper, and garlic. Sauté until translucent, 5 to 8 minutes.
2. Add all other ingredients. bring to a boil.
3. Turn down heat and simmer for 1 hour.
4. Strain through a double thickness of cheesecloth and store. If you have a wooden cask to store in, that would be great.
5. This is best if allowed to mature for about a month before using.

Miracle Whip Banana Bread

Linda App

Ingredients
1 C Miracle Whip
1 C sugar
pinch of salt
2 tsp. soda
2 C flour
2 C mash bananas
3/4 C hot water

Directions
1. Preheat oven to 350 degrees. Grease a loaf pan.
2. Mix Miracle Whip and sugar. Set aside.
3. In a separate bowl, whisk together salt, soda and flour.
4. Beat flour mixture into Miracle Whip mixture. Add mashed bananas, vanilla and hot water.
5. Pour into prepared pan and bake for 1 hour.


Speedy Little Devils

App & Osborne Family Cookbook 2004
Susanne App-High

Ingredients
1 pkg. Duncan Hines Devils Food Cake mix
1 stick butter, melted
3/4 C creamy peanut butter
1 (7.75 oz,) jar marshmallow crea1m

Directions
1. Preheat oven to 350 degrees
2. Combine butter and cake mix (let butter cool first, this is very important). Reserve 1 1/2 C of this for topping.
3. Pat remaining mixture into an ungreased 9×13 pan
4. Combine peanut butter and marshmallow cream and spread evenly of crumb mixture. Crumble the reserved mixture over the top of peanut butter/marshmallow cream.
5. Bake for 20 for minutes, Cool and serve.

Seafood Lasagna

App & Osborne Family Cookbook 2004
Bruce Fudge

Ingredients
1 (16 oz.) pkg. lasagna noodles
1 onion, chopped
16 oz. ricotta
1 (8 oz,) pkg. cream cheese
2 tsp. dried basil
1/2 tsp. salt
1/8 tsp. pepper
1 egg
2 (10.75) cans cream of mushroom soup
1/3 C milk
1 clove garlic, minced
1/2 C white wine or chicken broth
4 C mixed seafood cooked and cooled (bay scallops, small shrimp, crab, chopped fish fillets).
2 C shredded mozzarella cheese
1/4 C grated parmesan cheese

Directions
1. Cook lasagna noodles in a large pot of salted boiling water until al dente. Drain.
2. Sauté onion in butter.
3. Combine the ricotta cheese, basil, salt, pepper, egg, and sautéed onion. Set aside.
4.Combine soup, milk, and garlic. Stir in the white wine and seafood. Set aside.
5. Assemble the ingredients in a greased lasagna pan as follows; a thin layer of seafood sauce, noodles, 1/2 cheese mixture, 1/2 seafood mixture, noodles, 1/2 cheese mixture, 1/2 seafood mixture, and noodles.
6. Place mozzarella cheese and parmesan cheese on top and cover; bake@ 350 degrees for 30-40 minutes.
Uncover and bake for an additional 10-15 minutes. Remove from oven and allow to stand for 10 minutes before serving.

Enchiladas

App & Osborne Family Cookbook 2004
Scott and Misty App

Ingredients
Soft flour tortillas (any size-burrito or soft taco shell taco)
Enchilada sauce (Kroger or any other in a can)
jalapeno cheese sauce (Kroger of any brand in a jar)
shredded co-jack

Directions
Pour some enchilada sauce on a plate or bowl. Coat the tortilla shells with the enchilada sauce. Then lay tortilla shell flat on another plate and put the cheese sauce down the middle (as much as you want. Then fold in half and roll up. Place on a foil covered cookie sheet sprayed the non-stick cooking spray. Pour remaining enchilada sauce over the top. Sprinkle with shredded cheese. Bake @ 350 for 20 minutes or until cheese is melted.

optional: you can add any cooked or grilled meat with the cheese sauce. Or on top after the remaining sauce (before you sprinkle with cheese.

Shrimp and Crab Enchiladas

App & Osborne Family Cookbook 2004
Bruce Fudge

Ingredients
12 (12 oz.) flour tortillas, (at room temperature)
8 oz. Monterey Jack Cheese, shredded
1 (6 oz.) can crab meat, drained
1 lb. cooked medium shrimp, shelled and deveined
1 (20 oz.) can green enchilada sauce
1 bunch green onions chopped

Directions
1. Preheat oven to 350 degrees.
2. Lay tortillas on a flat surface. In middle of each, place equal amounts of cheese, crab, and shrimp. Set aside some cheese to sprinkle on top of enchiladas. Roll the tortillas to form enchiladas. Place side by side in a 9×13 pan.
3. Pour the green enchilada sauce over all the enchiladas; the green sauce should cover them completely. Sprinkle the remaining cheese over the enchiladas.
4. Cover and bake for 30 minutes. Remove cover and bake for an additional 15 minutes. Top with sour cream and green onions.