Lemon Meringue Pie

400° cook for 5-10 minutes

Betty Crocker 1965 cookbook

Mix in saucepan:
1 1/2 c sugar
1/3 c cornstarch
Stir in gradually:
1 1/2 c water
Cook over moderate heat, stirring constantly
 until mixture thickens and boils. Boil 1 minute.
Slowly stir half of hot mixture into :
 3 egg yolks, slightly beaten
Then beat into the hot mixture in saucepan. Boil 1 minute longer, stirring constantly. Remove from heat.
Continue stirring until smooth.
Blend in
3T butter
4T lemon juice 1 1/3 t lemon rind
Meringue
 3 egg whites
1/4 t cream of tartar
1/2 vanilla 1/8 c sugar, add more to taste
Beat egg whites with cream of tartar until frothy.
Gradually add sugar a little at a time.
Continue beating until stiff and glossy.

Pile meringue onto pie filling, taking care to seal edges.

Seal to prevent "weeping".

Cool in non drafty area to prevent meringue from falling.

Pour into baked pie shell. Cover with Meringue. Bake until delicate brown. Serve as soon as cool.

Eva's Flan Custard

3/4 c sugar, caramelized

3 eggs

3 egg yolks

2 oz cream cheese

1 1/2 t vanilla

1 can sweetened condensed recipe

14 oz milk

The dish is placed in a water bath while baking. Just put a larger pan of water in the oven. Put the round dish inside this bath. Test out how much water the larger pan should have in it before baking.

1. Caramelize sugar and pour into 9" round baking dish.
2. Add remaining ingredients, one at a time, into the blender.
3. Pour into baking dish and cook for 70 minutes at 350 degrees. The center has to be firm.
4. After cooking, turn upside down onto the serving dish immediately.

Serve Chilled. 

Source: Eva Hutton

No Bake Peanut Butter and Oatmeal cookies

2 c sugar

1/4 c cocoa powder

1/4 c butter

1/2 c milk

2 1/2 c regular oats, uncooked

3/4 c peanut butter

2 t vanilla

Mix first 4 ingredients  in saucepan over medium heat and cook until boil. Boil 1  minute.

Stir in remaining ingredients.

Drop onto silpat  and let cool thoroughly.

Makes 4 dozen

Coconut Pies Makes 2

Baking Glaze (Here's the Link)

4 eggs
1 3/4 c sugar
1/2 c flour
1/8 t baking powder
14 oz coconut
2 cups milk
1 1/2 t vanilla
1/4 c butter, melted

March 1990

1. Coat the pie pans with the baking glaze. Okay to substitute Pam spray if needed.
2.Mix ingredients in the order listed into a blender. Pour into 2  9" pie pans.
(Makes it's own crust)

                       3.Bake 30-40 at 350 degrees minutes or until center is firm. 

Georgette Divinity

Maxine's recipe that I must have asked for. On the recipe card she

named it ""Georgette " Divinity" and since I started that crazy nickname

I'm sure she named it that just for me:)

I didn't know what to call Terry's parents; Mr and Mrs was too formal but mom and dad was already taken with my parents. So it started out with "George"  for Terry's dad and "Georgette" naturally followed for Maxine. Funny that they named the golf cart at the lake house "Little George". 

2 cups sugar

1/2 c white corn syrup

1/2 c water

Dash of salt

2 egg whites, stiffly beaten

1 t vanilla

3/4 c pecans

Over low heat cook sugar, syrup, water and salt until sugar is dissolved. Cook without stirring until mixture reaches 252°.  Remove from heat.

Add mixture to stiffly beaten egg whites. Beat until mixture loses it's gloss.

Add vanilla and pecans.

Spoon onto waxed paper or silpat.

Granny Bea Divinity

1 egg white
2 1/2 c sugar
1/4 t salt
1/2 c corn syrup
3/4 c water
1 t vanilla
3/4 c nuts or cherries
1. Beat egg white and set aside
2. Combine sugar, salt, syrup and water in saucepan.  Cook to firm ball stage.
 Wipe away the crystals from pouring side of saucepan and allow this syrup to cool 5 minutes.
3. Add 1/2 of syrup mix to the beaten egg white. Beat constantly and slowly add remaining syrup.
4. Add vanilla and nuts or cherries.
5. When creamy, pour into buttered pan and cut into squares. Yields 1 1/2 lbs.

Pineapple 7-Up Cake

1 box yellow cake mix

4 eggs

1 large box pineapple or vanilla instant pudding

3/4 c vegetable oil

1 10 oz bottle 7-UP

Beat all ingredients except 7-UP. Add 7-UP and beat well

Topping

2 eggs, beaten

1 1/2 c sugar

1 T flour

1 stick butter

1 c undrained crushed pineapple

Cook until thick. Let cool and spread on cake.