SWEET TATER PIE

2 1/2 c.  Sweet "taters" cooked and mashed

2 eggs

1/4 tsp. Salt

1 c. Milk
1 c. Sugar

1/2 stick butter

1 tsp. Vanilla

1 tsp. Cinnamon

1/2 tsp. Allspice

Mix well and pour into unbaked pie shell. Bake at 325 degrees about 50

minutes

OLD TIMEY BUTTERMILK PIE

1 (9 inch) unbaked pie crust

1/2 c. Butter

1 1/2 c. Sugar

3 rounded tbsp. Flour

3 eggs, beaten

1 c. Buttermilk

1 tsp. Vanilla

1/2 tsp. Butter flavoring

1/4 tsp. Nutmeg (sprinkled over pie before baking)



Cream soft butter with sugar, add eggs and flour. Stir in buttermilk and

flavorings. Pour into unbaked pie shell, bake 350 degrees for about 45

minutes.

Crockpot Blueberry Dessert Dumplings

2 pints fresh or frozen blueberries

1/2 cup plus 2 Tbs sugar (optional)

1/2 cup water, warm if using frozen blueberries

2 Tbs instant tapioca

2 cup all-purpose flour

2 1/2 tsp baking powder

1/2 as salt

4 Tbs unsalted butter; chilled

1/2 cup milk

1 large egg

2 Tbs light brown sugar



In a 3.5 to 5 quart crockpot, combine blueberries, the 1/2 cup granulated

sugar, the water and tapioca. Cover and

Cook until the berries have formed a thick sauce, 5 to 6 hours on LOW. In a

medium bowl, whisk flour, the remaining 2 Tbs

Granulated sugar, baking powder and salt to combine. Using a pastry blender

or two knives, cut in the butter

Until the mixture resembles coarse meal. In small bowl, beat milk and egg

together. Stir into flour mixture to

Form a soft dough. Turn your crockpot setting to HIGH. Drop the dough by

tablespoonfuls on top of the blueberries. Cover and cook until the topping

is firm and a toothpick inserted in the center comes out clean, about 30

minutes. Sprinkle the dumplings with the brown sugar. Let the dumplings

stand for 5 minutes before serving, then spoon into individual bowls.