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Sep 5, 2010

Total Sweetness | Country Cooking Recipes

Cranberry Walnut Squares

4 eggs
1 c. Karo light or 
dark corn syrup
1 c. sugar
3 tbsp. margarine
2 c. coarsely chopped fresh or frozen cranberries
1 c. chopped walnuts or pecans

In large bowl beat eggs, corn syrup, sugar 
and butter together.  Stir in cranberries 
and nuts.  Put on hot crust and spread evenly.  
Bake 25 to 30 minutes until set at 350 degrees.  
Cool and cut into 1-1/2 inch squares. 

2-1/2 c. flour
1 c. margarine
1 c. sugar
1/2 tsp. salt

Preheat oven to 350 degrees.  Spray 15 x 10 x 1-inch 
baking pan.  In large bowl with mixer, mix 2-1/2 
cups flour, 1 cup margarine, 1/2 cup sugar, 
1/2 teaspoon salt until mixture is in crumbs.  
Press in pan.  Bake 20 to 30 minutes or until 
golden brown.

Apple Cranberry and Pear Crisp 

2 Rome Beauty apples - peeled, cored, and cubed
2 Comice pears - peeled, cored, and cubed
1/2 cup dried cranberries
1 tablespoon all-purpose flour
2 tablespoons honey
1 1/2 tablespoons lemon juice
1/2 cup all-purpose flour
1/2 cup packed 
brown sugar
1/2 cup quick cooking oats
1/4 cup ground walnuts
1/2 cup butter


Preheat oven to 375 degrees F (190 degrees C). Lightly grease an 8 inch baking dish.
Mix the apples, pears, cranberries, 1 tablespoon flour, honey, and lemon juice in the prepared dish.
In a bowl, mix 1/2 cup flour, brown sugar, oats, walnuts, and butter to the consistency of coarse crumbs. Sprinkle loosely over the fruit mixture.
Bake 45 minutes in the preheated oven, or until brown and crisp on top.

Apple Rhubarb Crumble 

3 cups chopped fresh or frozen rhubarb
2 medium tart apples, peeled and chopped
1 egg
3/4 cup sugar
cup maple syrup
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1 cup all-purpose flour
1/2 cup packed 
brown sugar
Pinch salt
1/2 cup cold butter or margarine


In a bowl, combine the rhubarb, apples, egg, sugar, syrup, nutmeg and cinnamon. Pour into a greased 2-qt. baking dish. In another bowl, combine the flour, 
brown sugar and salt. Cut in butter until the mixture resembles coarse crumbs; sprinkle over fruit mixture. Bake at 350 degrees F for 45-55 minutes or until bubbly.

Amish Coconut Custard Pie

Egg yolk
1 Quart Milk
1 Teaspoon Vanilla
Egg white, beaten
2 Cups Sugar
4 Tablespoons Flour
1 Cocoanut, grated

To the beaten egg yolks, add the sugar and milk, and cook all together. Add the flour which has been mixed with a little cold water and cook until mixture thickens. Add vanilla and let mixture cool. Mix half of the cocoanut with the custard filling and pour into baked pie shells. Beat the whites of eggs until stiff and frothy, add 3 Tbsp sugar and spread on top of pies, sprinkle with remaining cocoanut. Brown in 325-F oven about 10 minutes. This recipe will make 2 medium pies.

Apricot-Filled Empanaditas

4 cups chopped dried apricots
1 1/2 cups water
3/4 cup white sugar
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 pinch 
ground cloves      
1 (.25 ounce) envelope active dry yeast
1 cup 
lukewarm water
1/4 cup shortening or lard
3 cups all-purpose flour
1 teaspoon salt
1 quart oil for frying, or as needed


Place the dried apricots and 1 1/2 cups of water into a saucepan, and bring to a boil. Cook for about 15 minutes, or until tender. Remove from heat, and allow to cool slightly.
In the container of a blender or large 
food processor, combine the apricots with any remaining water, sugar, cinnamon, nutmeg and cloves. Cover, and puree until smooth. Set aside.
Pour 1 cup of water into a large bowl, and sprinkle the yeast over the top. Let stand for about 5 minutes to dissolve the yeast. Mix in the shortening and salt. Gradually mix in the flour using a sturdy spoon until the dough is stiff enough to knead on a floured surface. Knead the dough until smooth and elastic, about 8 minutes. Do not set aside the dough to rise.
Roll out the dough to 
1/4 to 1/8 inch thickness. Cut into circles with a large biscuit cutter or round cookie cutter. Spoon about a tablespoon of the filling in the center of the circles, and fold over. Seal the edges by pressing with your fingers.
Heat about 1 inch of oil in a deep heavy skillet over medium-high heat, or to 365 degrees F (185 degrees C). Fry the pastries in the hot oil, turning once, until golden brown. Drain on 
paper towels.

Wanda Rawlins
Country Cooking Recipes