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.


Posted On December 22, 2010

Filed under Meringue, Pastry

Comments Dropped 367 responses

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. Bake in a 225-degree. oven for 1 hour. Cool in oven with door open.


Posted On December 22, 2010

Filed under Pastry

Comments Dropped 17 responses

Mix this as for pastry. Grandma Ralfs used this for tarts and fruit pie.

½ pound butter

¼ pound sugar

14 oz. Flour

1 egg, beaten

1 level tsp. baking powder


Posted On December 22, 2010

Filed under Pastry

Comments Dropped leave a response


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 ¾ cup.  Stir and mix in with the dry ingredients.  Add a little ice water if needed.  Keep this in the refrigerator.