1 cup sugar
1 cup sour cream
1/4 cup sweet milk
3 beaten egg yolks
1 cup raisins
1 tsp cinnamon
pinch salt
cornstarch to thicken
use egg whites for meringue

Mix all ingredients and cook as for pudding. Pour into a baked pie crust and top with the meringue. Bake until meringue browns.

Contributed by This recipe is from Katie King (1867-1962) Her Sour Cream Raisin Pie would make you think that you had died and gone to pie heaven. Mine has never tasted as good as hers, but my daughter, who is a good cook can make it almost as good.

2 1/4 C. flour
1/2 tsp. salt
3/4 C. shortening
Ice Water (7-8 Tbsp).
6 medium firm apples (Jonathans are good)
1/2 C. sugar
1 1/2 tsp. cinnamon
1 Tbsp. butter or margarine

Make pie crust. Make into 6 squares or rounds. Pare & core the apples and sit one in the center of each dough. Fill the center with sugar, sprinkle with cinnamon and dot with butter/margarine. Bring the edges up around the apple and pinch closed. Place in a baking pan. Chill in the refrigerator for about an hour.

Syrup: Mix together in a saucepan, 1 C. sugar, 1 tsp. cinnamon, 4 Tbsp. butter or margarine, and 2 C. water. Bring to a boil stirring constantly. Let boil for 3 minutes. Bake the dumplings in a very hot oven 500 F for 5-7 minutes until slightly browned. Pour the syrup over all. Reduce the heat to 350 F for 30-35 minutes. 2-3 times during baking spoon sauce over the dumplings. This will make a nice crisp coating.

Serve with warm cream, whipped cream or vanilla ice cream.

(Carol Clark, Colorado) This is a recipe from my mother, passed down to her. We always liked them best with warm cream.
Never Fail Pie Crust

3 C. flour
1 1/4 c. Lard or 1 1/2 c. Shortening
1/2 tsp. salt
1 egg, beaten
1 T. vinegar
5 T. cold water

Combine flour, shortening and salt. Use pastry blender until pieces are size off small peas. Add egg, vinegar and water. Mix together. Let rest 10 minutes. Form into a ball and divide into 4 equal parts. Roll out. Makes 4 large shells. Note: will keep in refrigerator a week or may be frozen. Excellent for apple pies, which is a favorite of mine.

I got this recipe from mother-in-law Pauline Goeken. It's at least 60 plus years, handed down in her family. Jackie

l0 heaping teaspoons flour
l round teaspoon cinnamon
l cup sugar

Mix all together in pint jar; shake & mix well. Cut 6-8 apples in half and core; place in baking pan. Fill each apple cavity with butter the size of a 'nickel'. Press into apple. Press small bunch of red hots into each apple. Spread red hots around over apples. Put one heaping teaspoon of flour, cinnamon and sugar mixture, over each apple. Add one cup of warm water; pour it into the baking pan around the apples. Bake at 350 degrees for 35 minutes; then turn apple halves face down and bake l0 minutes more.

My grandmother was born in l897 in Decatur County, Iowa and died at Mt. Pleasant, Iowa in l985. She was the daughter of Harry Weldon and Cedothia (Crees) Weldon. This recipe came from my grandmother, Pearl (Weldon) Crabb/Woodside -- and probably was from her mother; Cedothia Ann (Crees) Weldon. Enjoy.... Nancee

4 eggs
1/2 cup sugar
1/4 tsp. salt
1 tsp. vanilla
1 quart of milk

Beat eggs, sugar, salt and vanilla together. Scald milk and add slowly stirring constantly. Put into greased baking dish and cook in slow oven. 300 degrees or 350 degrees about 50 minutes. Test with knife which will come out clean if custard is baked. Sprinkle with a little nutmeg over top of custard and also break of 3 or 4 slices of bread & pour custard mix over it if you want bread pudding.

Contributed by Stacey McDowell Dietiker. Recipe from my grandmother's, NINA MURIEL YOUNG MCDOWELL, recipe box. This recipe is noted "Mom" on the top so I don't know for sure but it may have come from her mother, MARGARET MAE GOUCHER YOUNG.


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