FILLING 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.
CRUST 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.
3 cups chopped fresh or frozen rhubarb 2 medium tart apples, peeled and chopped 1 egg 3/4 cup sugar 1/4 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.
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.
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 salt1 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.
Country Cooking Recipes