Be t t y Lous Best Be ts

Betty Lous Best Bets

A Ducey family cookbook

For Betty Lou Ducey,

A wonderful woman who filled
our hearts with love, and our
stomachs with delicious food.

Contents
Main Course
Breakfast Casserole
Hamburger Barbeque (Sloppy Joes)
Cheesy Chicken and Rice Casserole
Chili
Country Puff Pastries
Crock Pot Beef Stroganoff
Fried Chicken
Italian Beef
Meatloaf
Gravy from Roast Beef Juices
Gravy (Basic Milk Gravy)
Chicken Gravy
Pork Chop Bake
Quiche Lorraine
Salisbury Steak
Spaghetti
Stuffed Cabbage
Swiss Steak
Tuna Casserole
Turkey Breast in Crock Pot
Turkey Tetrazzini

4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20-21
21
22
23
24
24

Sides, Salads and Snacks

3 Bean Salad
3 Layer Jell-O Salad
Apricot Jell-O Salad
Baked Beans
Broccoli Rice Casserole
Candied Yams
Cheeseball
Deviled Eggs
Basic Salad Dressing
Garden Lettuce Dressing
Hot German Potato Salad
Pea Salad
Potato Salad
Petite Puffs
Pineapple Delight
Escalloped or Scalloped Potatoes
Spinach Salad
Strawberry Bavarian Jello
Apple Salad, Waldorf Salad

25
26
27
27
28
29
30
31
32
33
34
35
36
37
38
38
39
40
41
42

Drinks 43
Banana Slush Punch
44
Fruit Punch
45
Green Punch
46
Iced Tea
47
Orange Drink
47
Punch
47
Punch
48
Punch
49
Sweets 50
7 Layer Bars (Holiday Cookie Bars)
51
Applesauce Cookies
52
Caramel Candy
53
Cherry Cheesecake
54
Coconut Walnut Cake
55
Date Nut Bread
56
Divinity
57
Chocolate Drop (Turtle) Cookies
58
Butter Frosting
59
7 Minute Frosting
60
Granola
61
Oatmeal Cake
62
Oatmeal Sugar Cookies
63
Peanut Butter Blossoms
63
Orange Salad
64
Pie Crust
65
Apple Pie
66
Cherry Pie
67
Pecan Pie
68
Pumpkin Pie
69
Pineapple Upside Down Cake
70
Pudding Dessert
71
Pumpkin Bars
72
Sugar Cookies
73
Texas Sheet Cake
74
Tollhouse Pie
75
Turtle Candies
76
Zucchini Bread
77

No matter where our family moved while growing up, we knew we were home with the sight of our
grandmas avocado green cabinets, a candy dish hiding chocolate stars, a refrigerator filled with neatly
labeled leftovers and my grandma asking at all hours, Are you hungry? I can make you something to
eat. Her warmth and undying kindness radiated to all around her. A wonderful cook, she knew how to
make delicious food that could feed huge crowds at the church hall or a late night snack with just you
and her.
To keep the memory of our grandma alive, we compiled this cookbook of the familys favorite recipes
she made with such love and care. The handwritten recipe cards within illustrate her presence in the
kitchen through personalized notes, weathered food stains, and her beautiful penmanship.
Betty Lou Ducey died on January 23rd, 2009 and is sorely missed by all. With these recipes, we can
continue the many traditions she had in her home. Shell be with us in spirit with every home-cooked
meal.
- Sharon and Carl Jamilkowski

Breakfast Casserole
12 slices white brea
d
2 cups cooked, cubed
12 oz. Sharp Cheddar
ham
cheese 3 spring onio
ns, minced
(grated)
8 eggs, beaten
1 (10oz.) pkg, frozen
3
1/2 cups milk
chopped broccoli (coo
ked
1/
2
tsp. salt
and drained)
1/2 tsp. dry mustard
Cut crusts off bread,
and line the bread sl
ices in the
bottom of a greased
9x12- inch baking pa
n. Top with
grated cheese, minced
onion, chopped brocco
li and ham.
In a fairly big bowl
, combine eggs, milk
, salt and dry
mustard; beat with a
small hand mixer. Po
ur egg mixture
over dry ingredients
in baking pan. Cove
r
and chill
overnight. Bake unco
vered at 350 Degrees
for about 1
hour (maybe a little
longer). Allow to st
and 10 minutes
to set before serv
ing. Cut into square
s.
Usually makes
15 squares.

This makes an e
asy company
breakfast, with
all the work
being done the n
ight before.
I usually use a
metal baking
dish.

Main Course

Main Course

d Rice Casserole
Cheesy Chicken an
vegetaps frozen mixed
cu
2
up
so
n
ke
ic
1 can cream of ch
bles
1 1/3 cup water
ss chicken breast
ng-grain 4 skinle
lo
ed
ok
co
un
p
cu
3/4
halves
cheddar
white rice
1/2 cup shredded
er
wd
po
n
io
on
p.
ts
1/2
cheese
pper
1/4 tsp. black pe
bakgreased shallow
edients, put in
gr
in
6
st
fir
ir
1. St
ing dish
d), cover
(season as desire
n
ke
ic
ken
ch
th
wi
p
2. To
s, or until chic
ees for 50 minute
gr
De
5
37
at
ke
3. Ba
.
and rice are done
and till melted
let casserole st
,
se
ee
ch
th
wi
p
4. To
re serving
5. Stir rice befo

Main Course

Main Course

tries)
Country Puff Pastries (27 pas
ham
3 sheets frozen puff pascup Canadian bacon,
1/3
com
try (1 1/2 boxes of
chopped
mercially prepared pastry
hard boiled eggs, chopped
3
eravailable in most sup
3 tablespoons heavy cream
markets)
Black pepper to taste
1 cup grated Swiss Cheese
1 egg
2 tablespoon grated Parme1 teaspoon water
san cheese
1/3 cup slivered country
try, thaw dough according
If using commercial puff pas
nwhile, mix together the
to directions on package. Mea
led egg, heavy cream and
cheeses, ham, bacon, hard boi
pepper.

Country Puff Pastries (co

nt)
Roll each sheet of pastry
into a 12 inch square. Cut
pastry dough into 4 inch
squares. Place 1 tablespoo
n of
the filling mixture in the
center of each pastry squ
are.
Make an egg wash by beatin
g together the egg and wat
er.
Brush the edges of the pas
try with the egg wash, the
n
fold each square, bottom
left to top right corner
, forming a triangle. Press dow
n each with the tines of
a fork
to seal the edges. If you
dont plan to bake pastri
es
immediately, wrap tightl
y and refrigerate up to
3 days
or freeze.
When ready to bake, place
them on a cookie sheet lin
ed
with parchment paper and
bake in a pre-heated 350
degree
oven for 15 minutes (sligh
tly longer if pastries hav
e
been frozen, there is no
need to thaw pastries firs
t).

Main Course

Main Course

10

Main Course

Main Course

11

12

Main Course

Main Course

13

14

Main Course

Main Course

15

16

Main Course

Main Course

17

18

Main Course

Main Course

19

One of my favo
rite menus is
-Spaghetti
-Corn
-Apple Salad or
Apple Sauce
-Bread & Butter
-Instant Chocola
te Pudding topp
ed
with Cool-Whip
Usually can coo
k this supper in
3040 minutes

20

Main Course

Main Course

21

22

Main Course

Main Course

23

ople)
ushroom
6- 8 pe
s
e
v
r
am of m
e
e
S
r
(
c
i
n
n
a
i
1 c
Tetrazz
iluted)
Turkey
ghetti
up (und ken broth
a
o
p
s
s
w
a
up r
r
chic
r to
1 1/4 c ced turkey (o
1/2 cup alt and peppe
i
d
s
2 cups
1/2 tsp
)
chicken reen pepper,
taste
d sharp
s g
p grate
p
u
u
c
c
4
4
/
/
3
1
1
cheese
chopped ion, diced
heddar inch pieces.
c
on
tely 3
1 small
proxima
p
a
n
i
ti
green
spaghet . Drain.
urkey,
T
k
a
:
e
n
r
i
B
1.
tes
de with
mix
10 minu owl. Add and
n be ma
a
l
c
i
(
o
B
h
t
2.
g b
up, bro
e.
e in bi
sh.
room so one cup chees
h
s
u
3. Plac
m
yrex di
P
,
n
g
o
d
n
i
n
o
n
a
l
o
b
r
1 1/2 o
pepper, , salt, peppe
1/2 x 1
)
n
8
o
ese is
l
d
l
e
i
s
bou
grea
se.
til che
e
n
o
e
u
t
h
n
c
r
i
o
g
4. Pour with remainin or 30 minutes
f
r
5. Cove t 350 Degrees
a
6. Bake
melted

use
o
t
y
t wa fter a
a
e
r
g
a
,a
This is ver turkey
r.
to
up lef oliday dinne
h
24

Main Course

Sides, Salads, Snacks

25

lad
3 Layer Jell-O Sa
of cream
1 medium package
-O
ll
Je
me
Li
e
ag
1 pack
cheese
chilled
erry Jell-O
1 can (medium) of
2 packages Strawb
e
pl
ap
ne
pi
d
he
crus
cream
1/2 pint whipping
on
-O (as directed
age of Lime Jell
ck
neappa
pi
1
d
up
he
x
us
Mi
cr
1.
chilled
of
n
ca
um
di
me
1
package) and add
m.
k) and
ple. Set till fir
eam (not too thic
cr
ng
pi
ip
wh
of
read on top
2. Whip 1/2 pint
cream cheese. Sp
of
e
ag
ck
pa
um
re adding
blend in 1 medi
and set well befo
or
at
er
ig
fr
re
in
of Jell-O. Put
ll-O.
of
next layer of Je
t, add 2 packages
yers are well se
la
been
2
s
ha
st
h
fir
ic
en
wh
Wh
3.
on package)
ed
ct
re
di
s
(a
-O
strawberry Jell
wed to cool.
mixed up and allo
to set.
erator and allow
4. Put in refrig

Apricot Jell
-O Salad

1 large can
apricots
1 medium ca
n chunk pine
apple
2 pkg. oran
ge Jell-O
2 cups hot
water
1 cup mini
marshmallows
Topping:
1/2 cup suga
r
3 Tbsp. flour
Pinch of sa
lt
1 egg, beat
1
Tbsp. butter
en
1/2 cup apri
1/2 cup chop
cot juice
ped nuts (g
1 cup whippe
arnish)
d cream
hot
Orange Jell-O in 2 cups
1. Dissolve 2 packages of

26

Sides, Salads, Snacks

water
er for 2 cups liquid.
2. Drain fruit and add wat
3. Add to Jell-O.
l-O.
add with pineapple to Jel
4. Chop up apricots and
5. Add marshmallows.
ve 1/2
until almost firm. (Reser
6. Stir and refrigerate
cup apricot juice.)
e sugar
of double boiler, combin
7. In thick pan, or top
and flour.
8. Blend in egg.
9. Add apricot juice.
10. Cook until thick.
d cream
11. Add butter and whippe
Jell-O.
firm
12. Spread on top of
erate.
for a garnish and refrig
s
nut
d
13. Top with choppe

Sides, Salads, Snacks

27

28

Sides, Salads, Snacks

Sides, Salads, Snacks

29

ns, minced
3 Green Onio
,
.)
oz
Cheeseball
(8
oves, minced
m cheese
2 Garlic Cl
1 pkg. crea
rlic Salt
1/4 tsp. Ga
softened
(minced)
cream
Dried Beef
ur
g.
so
pk
p
2
cu
1/
2
1/
Nuts)
cle Whip
(or Chopped
1/2 cup Mira
r
p Chedda
1/2 lb. Shar
)
eam Cheese,
dded (1 pkg.
re
nd mixer, Cr
ha
Cheese, sh
th
wi
d
bowl, blen
1. In a big
Whip.
, Garlic,
and Miracle
Green Onions
,
se
ee
Sour Cream
Ch
r
arp Chedda
2. Add in Sh
Salt.
ball.
and Garlic
ly
ape into a
gh
Sh
ou
d.
or
un
th
mo
x
a
3. Mi
e in
y)
a small plat
will be mess
4. Spoon on
it
s,
nd
ha
ur
yo
ball.
(if you use
er mound.
to a better
ied Beef ov
in
Dr
e
s
ap
es
sh
Pr
5.
hours,
night.
ter about 2
chilled over
6. Chill. Af
if
st
Be
r)
me
fir
(It will be

30

Sides, Salads, Snacks

Sides, Salads, Snacks

31

I made
s
0
6
d early ngs to top
n
a
s
50
es
ssi
In the e salad dre esh tomato
fr
ad
ilar
homem ettuce and e were sim
hes
nd
af l
the le r garden. T dressing a hed
c
e
ou
from nicals hous sing. I swit
to Mo stern Dres 70s.
s We ose in the

t
f
a
r
K
to th

32

Sides, Salads, Snacks

Sides, Salads, Snacks

33

34

Sides, Salads, Snacks

Sides, Salads, Snacks

35

shews (opPea Salad

p chopped ca
cu
1
as
pe
pkg. frozen
tional)
1 (16 oz.)
cream
ry
le
ce
d
ce
1/2 cup sour
1 cup di
d dressing
ns
io
h
n on
p ranc sala
cu
2
1/
3 diced gree
um
cr
r
n bits (or
1 tsp. suga
1/4 cup baco
n)
co
ba
al
re
,
ed
ok
bled co
ed Cheddar
1 cup shredd
large bowl.
cheese
ients in a
ed
gr
in
d
pe
and all chop
d
1. Put peas
dressing an
thaw peas)
eam, ranch
cr
r
ou
(s
(No need to
er
sing togeth
2. Mix dres
ients.
opped ingred
ch
d
an
sugar)
as
sing over pe
d flavors.
3. Pour dres
cauliflower
ill to blen
Ch
.
ll
ely chopped
we
fin
d
ad
h
4. Toss
nc
tritional pu
Note: For Nu
, too.
and broccoli

36

Sides, Salads, Snacks

Sides, Salads, Snacks

37

38

serves 12
ght - 9x13 pan,
li
De
e
wafers with a
pl
ap
ne
Pi
rs- crush the
fe
Wa
out
a
ll
ni
Va
paper. Pour ab
1. 2/3 box of
eets of waxed
sh
o
tw
n
ee
tw
n.
rolling pin be
ttered 9x13 pa
bottom of a bu
e
ding and 1
th
al
to
sc
in
,
lk
lf
ha
1 cup of mi

er
il
bo
le
niature) Heat
2. In a doub
ws (large or mi
lo
al
hm
rs
ma
of
all marshmalsmall package
equently until
fr
ng
ri
ir
st
,
d. Remove from
these together
xture is blende
mi
e
th
d
an
ed
lows are melt
tes).
(about 15 minu
of whipped
heat and cool
mixture, 1 cup
w
lo
al
hm
d
rs
ma
ed
ol
dium can crushe
3. Add to co
Whip) and 1 me
ol
Co
d.
r
xe
(o
mi
d
pe
ll
cream whip
. Stir until we
tially drained)
ar
(p
e
pl
n.
ap
pa
ne
pi
bs in
lla wafer crum
fer crumbs
Pour over vani
the vanilla wa
of
lf
ha
r
he
ot
e
th
of maraschino
4. Sprinkle
p with halves
To
r.
ill
ye
la
w
lo
cherries). Ch
over marshmal
(about 6 to 8
s
on
ti
ra
g.
co
in
de
cherries as
urs before serv
a couple of ho
or
at
er
ig
fr
re
in

Sides, Salads, Snacks

Sides, Salads, Snacks

39

40

Sides, Salads, Snacks

Sides, Salads, Snacks

41

6)
d (serves
aldorf Sala
W
d,
la
Sa
Apple

sh
ce skins)
/serving di
eeled if ni
np
(u
d
In a mixing
pe
op
red and ch
3 apples, co
d toss (opiced
mon juice an
le
T.
1 banana, sl
1
d
browning, ad
To prevent
tional).
Add in
lows
ed in half
ure marshmal
grapes, slic
ss
le
1 cup miniat
ed
se
een or red
d chopped
1 cup of gr
, sliced an
ry
le
ce
of
cup
isins
pecans)
cup of ra
(walnuts or
ts
nu
d
pe
op
cup of ch
lad dressing
cle Whip sa
ra
Mi
of
p
cu
d serve.
Mix well an

42

If you dont hav

e all of the
ingredients on h
and, use just
apples, banana,
miniature
marshmallows an
d Miracle Whip.

Sides, Salads, Snacks

Drinks

43

44

Drinks

Drinks

45

Orange Drink
Mix equal parts
Orange Kool-aid mix
and TANG.

46

Drinks

Drinks

47

48

Drinks

Drinks

49

okie Bars)
(Holiday Co
rs
Ba
r
ye
7 La
d coconut (1
1/3 cup flake
1
e
in
or margar
can)
1 stick oleo
tened conam cracker
ah
gr
p
cu
1/3 cup swee
2
1
1 1/
(1 can)
densed milk
s
crumbs
s
an
ec
scotch chip
d nuts (p
1 cup butter
1 cup choppe
(optional)
or walnuts)
olate
oc
ch
et
we
-s
1 pkg. semi
s
chip
7 Layer Bars (cont.)
1. Pour melted margarine into 9x13x2 inch pan.
2. Tilt (pan) to cover bottom evenly.
3. Sprinkle on cracker crumbs.
choco4. Layer on the ingredients in this order: nuts,
ut.
cocon
and
ed),
late chips (butterscotch chips, if desir
pourby
top,
on
5. Drizzle on the thick condensed milk
t all
ing out in a small stream back and forth until almos
the area is covered.
ly
6. Bake at 350 Degrees for 25 minutes or until light
brown on top.
7. Cool completely before cutting into bars.

I did not like bu

tterscotch
so I always mad
e
holiday cookie ba
rs sans
butterscotch ch
ips.
50

Sweets

Sweets

51

ound cloves
Cookies
1/2 tsp. gr
Applesauce
tmeg
1/2 tsp. nu
1 cup sugar
lt
tening
1/2 tsp. sa
1/2 cup shor
s
in
n)
is
te
ra
ea
1 cup
1 egg (b
a
ll
ce
ni
au
va
es
pl
1 tsp.
1 cup ap
sired
Nuts, if de
2 cups flour
ng soda
1 tsp. baki
nnamon
ci
1/2 tsp.
d sugar.
s been
ortening an
the soda ha
sh
h
m
ic
wh
in
1. Crea
ce
and applesau
2. Add egg
xture.
d add to mi
dissolved.
an
ur
flo
d
es an
3. Sift spic
s.
a and raisin
ll
ni
va
4. Add
d.
ie sheet.
, if desire
5. Add nuts
greased cook
to
until
on
n
oo
sp
minutes or
15
to
10
6. Drop from
r
fo
350 Degrees
7. Bake at
okie.
co
ft
so
is a
brown. This

52

Sweets

Sweets

53

secake
Cherry Chee

54

,
cream cheese
1 large pkg.
ackers
softened
18 Graham cr
butter
lla
ed
lt
me
p
1 tsp. vani
1/2 cu
t)
us
cr
pie filling
or
(f
ry
r
n cher
ca
1
1/2 cup suga
)
ng
r (for filli
1/2 cup suga
ed butter
sugar, melt
er
th
ge
to
x
x2 pan, mi
to pan.
1. In a 9x12
kers. Pat in
ac
a.
cr
am
ah
gr
gar, vanill
and crushed
m cheese, su
ea
cr
er
th
ge
2. Cream to
crust.
er
ov
ur
30 minutes.
3. Po
cherry pie
Degrees for
0
35
at
ad 1 can of
ke
re
sp
4. Ba
d
an
s
15 minute
5. Let cool
top.
filling over
cream.
th whipped
6. Serve wi

Sweets

Sweets

55

56

Sweets

Sweets

57

Butter Frosting
1/3 cup soft Oleo, Bu
tter or Margarine
3 cups sifted powder
ed sugar
3 tbsp. milk or crea
m
1 1/2 tsp. vanilla
1. Put into medium bu
tter.
2. Mix in gradually
with spoon about 1/2
cup of sugar at
a time.
3. Beat until smooth
and creamy each time
.
CHOCOLATE BUTTER FROS
TING
- Follow directions
above using only 2 1/
2 cup sifted
powdered sugar. Sift
1/2 cup cocoa into th
e powdered
sugar.

58

Sweets

Sweets

59

osting
uble boiler
7 Minute Fr
water
part of a do
p
to
e
th
1/3 cup cold
rn
Put in
es
it
ro Light co
wh
Ka
g
s
eg
teaspoon
2
2 unbeaten
e sugar
syrup
1 cup whit
eed about 1
salt
of
ns
ai
at medium sp
gr
er
Few
at
be
g
rotary eg
1. Beat with
xed.
for 7 mintil well mi
ok and beat
Co
r.
minute or un
te
wa
peaks when
er boiling
d in stiff
an
st
2. Place ov
ll
wi
th spoon or
l frosting
frosting wi
pe
.
ra
Sc
utes or unti
t.
now and then
is pulled ou
ttom of pan
bo
d
the beater
an
de
per from si
rubber scra
r.
boiling wate
extract.
Remove from
ll
to spread.
on vani a
po
as
te
1
thick enough
d
l
ti
un
3. Ad
or
r 7 minute
t 1 minute
rections fo
di
1.5
ow
4. Beat abou
ll
Fo
ting:
rinkle with
os
sp
Fr
ce
t
on
nu
co
at
5. Co
, then
read on cake
frosting. Sp
ed coconut.
cups shredd

60

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61

lla
r Cookies
1 tsp. vani
Oatmeal Suga
flour
1 3/4 cups
1 cup sugar
king soda
t- 1 tsp. ba
1 cup oats
bu
2
1/
r
(o
lt
ning
1/2 tsp. sa
1 cup shorte
e softened)
nnamon
in
ci
ar
rg
p.
ma
ts
1/2
ter or
ins
1/2 cup rais
2 egg
thoroughly.
and vanilla
gs
eg
,
ng
ni
gar, shorte
1. Cream su
ients.
ed
gr
in
g
inin
night)
2. Mix rema
urs (or over
ho
5
to
4
ate
3. Refriger
ees.
s.
to 375 Degr
l into ball
en
ov
4. Heat
d teaspoonfu
de
with
un
en
ro
tt
by
fla
ugh
eet and
sh
ie
5. Shape do
ok
co
un-greased
in sugar.
6. Place on
glass dipped
of
om
tt
bo
1/2 dozen.
greased
s. Makes 4
te
nu
mi
10
7. Bake
Gallivan)
(From Sharon

er Blossoms
Peanut Butt
ur
l-purpose flo
1 3/4 cup al
ng soda
1 tsp. baki
lt
1/2 tsp. sa
tening
1/2 cup shor
ut butter
1/2 cup pean
r
1/2 cup suga

62

Sweets

own
y packed br
1/2 cup firml
sugar
1 egg
2 Tbsp. milk
lla
1 tsp. vani
ndy Kisses
Ca
1 bag of

.
da and salt
, baking so
ur
tter.
flo
bu
er
ut
th
an
ng and pe
1. Mix toge
ni
well.
te
or
sh
gar. Cream
gether
su
to
n
m
ow
ea
br
Cr
d
2.
gar an
y add in su
Beat well.
ly.
3. Graduall
d vanilla.
an
lk
mi
Mix thorough
g,
y.
eg
ll
in
ua
d
ad
Ad
gr
4.
nts
dry ingredie
balls.
5. Blend in
poonful into
t.
as
te
d
de
un
cookie shee
ro
ed
un-greas
6. Shape by
on
e
ac
pl
sugar;
s.soms (cont.)
teos
ernuBl
ttmi
Bu8
7. Roll in
anut
Peee
for
gr
De
5
37
n8. Bake at
milk chocolate ca
and place solid
en
e
ov
th
om
at
fr
th
ve
so
mo
9. Re
ng down
ch cookie pressi
ea
of
p
to
on
ss
dy ki
ound the edges.
cookie cracks ar
s longer.
en for 2-5 minute
10. Return to ov

Sweets

63

ortening
ps Crisco sh
cu
4
3/
Pie Crust
(ice) wa425 Degrees
5 Tbsp. COLD
or
4
Heat oven to
purpose flour
ter
2 cups all
tening thor
Cut in shor
lt
.
sa
wl
bo
s
ok
1 tsp
to
lo
and salt in
til mixture
Measure flour
r or fork un
de
en
with ice
bl
ry
past
al. Sprinkle
me
.
rn
co
oughly with
th
wi
y with fork
peas mixed
toss lightl
,
me
ti
a
like small
a
to
at
rk dough in
tablespoon
water, one
en added, wo
be
into 2
s
ll
ha
ba
r
te
er
e wa
eak larg
br
e,
When all th
pi
t
th smooth
double crus
t circle wi
fla
a
to
ball. For a
in
s
oth, roll
balls. Pres
or pastry cl
d
ar
bo
equal size
ed
inches
lightly flour
thick and 1
ch
in
8
edges. On a
1/
le
and ease
t to a circ
ck up gently
Pi
n.
bottom crus
pa
e
ful not to
inverted pi
s), be care
lp
he
lf
larger than
ha
in
of the pie
n (folding
nd the edge
yo
be
into pie pa
ch
in
h. Trim
stretch doug
plate.

64

Sweets

Sweets

65

rt &
on size). Ta
g
in
e
nd
Pi
pe
e
pl
best.
Ap
rieties work
va
r
p
ga
is
su
cr
p
cu

or Marrpose flour
poons BUTTER
pu
es
lbl
al
Ta
p
2
cu

nutmeg
garine
teaspoon
on
milk
poon cinnam
as
te
Tablespoons

2
to

r
1/4 cup suga
Dash salt
pared
ed
ic
sl
ly
6 cups thin
10 apples de
apples (6 to
salt;
nnamon and
ci
,
eg
tm
nu
ur,
pie pan;
er sugar, flo
stry lined
th
pa
ge
to
to
in
ir
ng
St
filli
ust, fold
with top cr
ples . Turn
r
ap
ve
th
Co
wi
.
x
er
mi
into
butt
Flute edges
Tablespoons
.
2
al
se
th
d
wi
an
t
do
th forecrust
ng dough wi
der bottom
si
un
es
pr
ge
ed
by
p
n
to
er
e other
zig-zag patt
thumb of th
d
ar
an
li
r
mi
ge
fa
fin
e
th
of
t wedge made
finger agains
hand.
Apple Pie (cont.)
pastry
Cut some slits in crust for steam to release, use
Table
2
the
with
brush to lightly paint the top crust
the
with
kle
spoons of milk and while still wet, sprin
mas
cup of sugar. (This milk/sugar topping was Grand
edge
Cover
.
ooks)
special touch that is not found in cookb
exces
nt
preve
to
with 2 to 3 inch strip of aluminum foil
of
es
minut
15
last
sive browning; Remove foil during the

Cherry Pie

pe
ed fresh ri
3 cups pitt
erries
tart red ch
r
1 cup suga
t
mond extrac
1/2 tsp. al
Dash of salt

er
2 Tbsp. butt
OR
purpose flour
l
al
p
1/4 cu
pi
ta
k cooking
2 Tbsp quic
oca

ne 8 inch
ust pie, li
cr
le
ub
do
ch
pitted
ry for 8 in
mbine 3 cups
Co
.
ry
st
Prepare past
pa
p alllower crust
sugar, cu
p
cu
1
,
es
pie pan with
oca,
erri
tart red ch
cooking tapi
kic
qu
s
on
fresh ripe
po
filling into
OR 2 Tables
salt. Turn
sh
da
d
purpose flour
an
t,
er. Add
mond extrac
espoons butt
bl
Ta
2
th
teaspoon al
t wi
in hot (400
d plate, do
seal. Bake
t;
us
cr
pastry line
p
to
ps for the
lattice stri
55 minutes.
to
50
for
degree) oven

baking.

unBAKE in a 425 degree oven for 40 to 50 minutes or

gh
throu
e
bubbl
to
s
til the crust is brown and juice begin
slits in crust.

66

Sweets

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67

Pecan Pie

lt
1/8 tsp. sa
lla
ni
va
1 tsp.
e shell
pi
d
ke
1 unba

3 Eggs
Karo syrup
1 cup dark
1 cup pecans
r
1/2 cup suga
.
nilla.
gs slightly
salt and va
1. Beat 3 eg
r,
ga
su
,
p, nuts
2. Add syru
hour at
.
bake for 1
ll
d
an
l
el
3. Mix we
sh
unbaked pie
4. Pour into
350 Degrees.
cream.
th whipped
5. Serve wi

68

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Sweets

69

ings)
ert (12 serv
ss
De
g
in
dd
Pu
ees
r, 1/2
to 350 Degr
3 Tbsp. suga
en
,
ov
ur
t
flo
ea
p
eh
cu
Pr
1
d pecans
Mix together
2 cup choppe
1/
r
d
ye
an
la
e
t
in
1s
at 350
rgar
pan and bake
butter or ma
ch
ed
in
lt
me
13
p
X
r.
cu
a 9
ng 2nd laye
Press into
before addi
, 1
ol
or walnuts.
se
Co
ee
ch
s.
m
te
g) crea
15 minu
pk
r
fo
(1
s
.
ee
oz
gr
8
er
de
er
d spread ov
Beat togeth
ed sugar an
er
2nd layer wd
po
p
.
cu
or
erat
ip and 1
s in refrig
cup Cool Wh
r 15 minute
fo
ing (usually
l
dd
il
pu
Ch
t
instan
of
p
1st layer.
s
xe
bo
l
and 2 1/2 cu
2 smal
or Vanilla)
3rd layer ns unn
io
mo
ct
Le
ru
do
t can
age inst
bu
ck
e
pa
at
to
ol
g
oc
ch
cordin
together ac
milk. Beat
2nd layer.
, and
er
ov
Spread
g Cool Whip
in
k.
in
ic
ma
th
re
l
e
ti
th
overnight.
Spread with
nuts. Chill
4th layer d
pe
op
ch
th some
sprinkle wi

70

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71

Can put batter

in one 9x13
and one 8x8 pan
- keep one,
give one away
72

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73

74

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75

76

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77

78

Sweets