My Recipe Collection

Cranapple Meringue Pie
by Karo
Prep time: 60 minutes
Bake time: 10 to 12 minutes
Yield: 1 pie

1 cup sugar
1/2 cup light corn syrup
1/2 cup water
1/2 teaspoon ground cinnamon
3 cooking apples, peeled, cut in 1/2-inch cubes (about 3 cups)
2 cups cranberries, fresh or frozen
1/4 cup cornstarch
3 tablespoons cold water
1 9-inch baked pie crust
2 egg whites
1/4 cup light corn syrup
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Combine sugar, 1/2 cup corn syrup, water and cinnamon in saucepan. Add apples. Cook over medium-high heat for 10 minutes. Add cranberries and cook 10 minutes longer or until cranberry skins pop. Mix cornstarch and 3 tablespoons water in a small bowl until smooth. Add to cranberry mixture. Stirring constantly, bring to boil over medium heat and boil 1 minute. Cool to room temperature. Spoon into pie crust.

Preheat oven to 425°F.

Beat egg whites in a small bowl with mixer at high speed until soft peaks form. Gradually beat in 1/4 cup corn syrup; continue beating until stiff peaks form. Pipe meringue in lattice fashion over cranberry mixture. Bake for 10 to 12 minutes or until meringue is lightly browned.

Coconut Oatmeal Pie

by Karo
Prep time: 20 minutes
Bake time: 45 to 50 minutes
Yield: 1 pie

2 eggs
1 cup sugar
1/8 teaspoon salt
1 cup dark corn syrup
2 tablespoons butter or margarine, melted
1 teaspoon vanilla extract
1/2 cup shredded coconut
1/2 cup rolled oats
1 9-inch unbaked pie crust
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Preheat oven to 400°F.

Beat eggs slightly with a fork in a medium bowl. Add sugar, salt, corn syrup, butter and vanilla; stir until well blended. Add coconut and oats, stir. Pour into pie crust. Bake for 15 minutes; reduce heat to 350°F and bake for 30 to 35 minutes longer, or until the outer edges of filling are set and the center is slightly soft.

Double Strawberry Ice Cream
Makes: 8 servings
Prep: 15 minutes
Cook: 12 minutes.
Refrigerate: 3 hours
Freeze: at least 4 hours or overnight

2 cups heavy cream
1 cup plus 1/2 cup sugar
4 large egg yolks
1/8 teaspoon salt
2 teaspoons vanilla extract
1 quart strawberries, hulled and cut into 1/2-inch slices
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1. In medium-size heavy saucepan, combine heavy cream, 1 cup sugar, egg yolks and salt. Heat over medium-low heat, stirring constantly with wooden spoon, until mixture registers 160°F on instant read thermometer, 12 to 14 minutes. Strain mixture through fine sieve into bowl. Stir in vanilla. Cover; refrigerate custard until well chilled, 3 hours or overnight.

2. Meanwhile, in same saucepan, combine strawberries and remaining 1/2 cup sugar. Bring to boiling over medium-high heat; boil, uncovered, 3 minutes or until syrupy. (You should have about 1 2/3 cups.) Cover; refrigerate until ready to use.

3. To finish: Puree 1 cup strawberry mixture in food processor (keep remaining refrigerated); stir pureed strawberries into chilled custard. Freeze in ice-cream maker according to manufacturer’s directions. Transfer to shallow 2 1/2-quart container. Dollop remaining strawberry mixture on top; run metal spatula through to swirl. Cover; freeze 4 hours.

Pickle Master

Use this pickling liquid to make pickles out of any fresh, ripe vegetable you choose and store for up to 2 months in the refrigerator. By adding a variety of herbs and spices to the vegetables, you can create the pickles of your dreams.

Makes 8 cups

5 cups white distilled or cider vinegar (5-percent acidity)
1 cup sugar
1/4 cup salt

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Make the Pickle Master: Combine all ingredients plus 2 cups water in a large saucepan over medium heat. Cook, stirring occasionally, until sugar dissolves and the mixture just begins to boil. Pour hot liquid over the desired combination of vegetables, herbs and spices, let cool, cover and refrigerate for 2 to 3 weeks before opening. Once opened, pickles will keep refrigerated for up to 2 months.

Title: Fudge

Description:
Fudge by Jim Lenz (my dad). The way we made it when we were kids.

Ingredients:
3 Cups sugar (Heaped if you want more)
3 Heaping tablespoons of Cocoa (Regular Tablespoon. Not measuring spoon). 2/3 cup.
Pinch of salt
1 1/2 cups of milk (Maybe a little more if you heap the sugar) We always used canned milk (half milk half water).
4 Tablespoons of margarine (!/2 tablespoon if you put peanut butter in.)
1 teaspoon of vanilla
Optional- Two big heaping tablespoons of peanut butter (Same as for the cocoa) or about 3/4 cup of chopped walnuts.

Directions:
(1)Combine cocoa, sugar and salt. Use a good sized pan because it will boil over (one with a handle so you can hold on to it while beating) .
(2)Stir in milk.
(3)Bring to a boil as quick as possible stirring frequently. (the quicker you melt the sugar the less likely the fudge will be sugary)
(4)Cook without stirring until it gets to 232 degrees or until a small amount forms a firm soft ball in cold water. We always used the soft ball method. You can tell when it is getting done it will cook down or you can run and ask your Mother like we did..
(5)Remove from heat; drop in butter and peanut butter if you are using it. Cool to lukewarm without stirring. You can set the pan in cold water to speed this up.
(6)Add vanilla and nuts if you are using them and beat until mixture thickens and starts to lose its gloss and then quickly pour it into a buttered pan and cut into squares.
(7)If you get in a hurry and it doesn’t harden you can put it back in the pan and cook it some more. If you have cooked it too much you might not be able to pour it out and it will be hard.
(8)If that doesn’t work you just throw it out and start over. Have fun.
(9)You will know when it is just right. You will need two glasses of water with every piece.

Number Of Servings:One

Preparation Time:Too long