Most Recent Recipes Below
The last few recipes I have added show up below, but you can use the categories or the search bar to find all the recipes on this site.
MERINGUE PIE CRUST
December 22, 2010 
FOR RASPBERRY PIE from Roberta – could also be used for small meringues. yummm
4 egg whites (at room temp)
1 tsp. vanilla
1/8 tsp. cream of tartar
1 cup sifted powdered sugar
or 1 cup less 1 Tbsp. sifted sugar
(Roberta uses regular sugar)
Beat egg whites until foamy. Add vanilla and cream of tartar. Add sugar while beating 1 tsp. at time. Beat until mixture forms stiff peaks (do not overbeat). Shape pie shell and Bake in a 225-degree. oven for 1 hour. Cool in oven with door open.
GERMAN PASTE
Mix this as for pastry. Grandma Ralfs used this for tarts and fruit pie.
1/2 pound butter
1/4 pound sugar
14 oz. Flour
1 egg, beaten
1 level tsp. baking powder
PASTRY
Ingredients:
5 cups flour
1 tsp. baking powder
1 Tbsp. brown sugar
1 tsp. salt
1 pound lard or shortening
1 egg
1 Tbsp. vinegar
ice water
Mix the dry ingredients. Cut in the shortening. In a measuring cup, put the egg and the vinegar and fill with ice water to 3/4 cup. Stir and mix in with the dry ingredients. Add a little ice water if needed. Keep this in the refrigerator.