Pies & Bars

Pie crust
1 c. butter 3 c. flour	1 T. milk dash of salt
Combine ingredents well, roll out into 2 crusts.

Pumpkin Pie
2 beaten eggs 2 c. pumpkin .75 c. sugar .5 t. salt 1.66 c. evaporated milk	2 t. cinnimon .5 t. ginger .5 t. cloves .5 t. allspice .5 t. nutmeg
mix well. Bake at 350; makes 1 pie.

Apple Pie
3 c. chopped apples .25 c. sugar 2 T. minute tappioca 1 T. cinnamon	1 t. nutmeg 1 t. allspice 1/2 t. cloves
Mix well. Bake at 350; makes 1 pie.

Rhubarb Pie
4 c. diced rhubarb 1 c. sugar	3 T. tapioca pinch salt
Mix well, 2 crust pie- sprinkle sugar on top. Bake at 425 for 15 min & 350 for 30-45 min. Makes 1 pie.

Pecan Pie
3 eggs 1/2 t. salt 1 T. flour 3 T. melted oleo 1 t. vanilla	1 cup light corn syrup 1/2 cup white sugar 1/3 cup brown sugar 1 cup chopped pecans
Mix all these together before adding pecans. Bake in pie shell at 350 for one hour. Makes 1 pie.

Lemon Pie
Pate sucre pie shell 2 c. lemon juice (~5 lemons) 3 c. sugar	8 eggs 2.5 sticks butter
Pre bake the crust. Whisk juice, sugar, 4 eggs & 4 egg yolks over a doubble boiler about 10 minutes until thick. Add room temprature butter 2 T. at a time & whisk until melted. Pour into the shell. Marange the remaining whites & topp. Bake until golden brown.

Agnes Mocha Velvet Pie
.5 c butter, softened .75 c. sugar 1 oz. melted baking chocolate	1 t. vanilla 1.5 T. espresso grounds 2 eggs
Cream butter in medium-size bowl and gradually add sugar, creaming well after each addition. Cool melted chocolate; blend into butter-sugar mixture, with espresso grounds and vanilla. Add eggs, one at a time, beating VERY WELL after each addition. (Use an electric beater or mixer, for you'll need to beat in each egg 5 minutes to make mixture creamy, thick and fluffy.) Turn into baked pastry shell; chill 1 - 2 hours. Just before serving, garnish with whipped cream.

Tomato Pie
3 lbs tomatoes, deseaded 2 T. chopped chives 2 cloves garlic 3 T. chopped fresh basil	3/4 t. salt 1/3 lb sharp chedar 1/2 c. mayo
Preheat to 400. Mix tomato, spices, salt, & 1/2 cheese. Put in crust, top with mayo, sprinkle on the remaining cheese, top with crust, & bake for one hour.

Spinach Pie
2 bags frozen spinach 1/2 med onion 4 cloves garlic i t. oregano	4 oz feta 2 eggs 4 oz mushrooms salt & pepper
Saute onion, garlic, oregeno, & mushrooms. Preheat oven to 350. Mix fefrosted & squezed spinach, crumbled feta, beaten eggs, salt, & pepper. Place in pie shell, top with crust, & bake for an hour or until crust is golden brown.

Cobbler
FILLING: 4 c. fruit (peaches, rhubarb, etc) 1/4 c sugar (more for rhubarb) 1 T. lemon juice 1 T. tapioca 1/2 c. water cinnimon/nutmeg	CRISP: 1 c. oats 1/2 c pastry wheat flour 1/2 c. brown sugar 1/4 c. melted butter 1/4 c. oil 1/4 c. chopped nuts (walnut) 1/4 t. salt
Place filling in 9" pan & top with crisp. make sure the crisp gets damp. Bake at 375 fro abt 45 min. For cakier crisp, substitute about 1 c. of marzipan for the nuts, half the sugar, & half the oil.

Peanut Butter Bars
1.33 stick melted butter 1 c. peanut butter	powdered sugar to taste 2 c. chocolate chips
Melt 1 c. chocolate. Spread on wax paper over a cookie sheet. Place in freezer until solid. Mix non-chocolate ingredients & spread over hardened chocolate. Melt remaining chocolate & drizzle over the top. Place back in the freezer until hard. Cut into bars.

Chipper Bars
2c. quick oatmeal 1 c. flour 1 c. brown sugar .75 c. butter .5 t. salt	.5 t. baking soda 14 oz. sweetened condensed milk .33 c. peanut butter 1 c. chocolate chips
Mix oatmeal, flour, sugar, butter, salt, & soda to a crumble. Reserve 1.5 c. & press the remainder into a pan. Drizzle with cond. milk & peanut butter mixture. Sprinkle on the chips. Pat on the remaining crumble. Bake at 350 for 15-20 minutes.

Pumpkin Bars
2 c. sugar 1 c. oil 4 eggs 2 c. pumpkin 2 c. flour 2 t. baking powder 1 t. soda 1 t. cinnamon dash of salt	Frosting: .75 stick melted butter 2 t. banilla 3 c. powdered sugar 16 oz. cream cheese
Mix well. Pour onto a large cookie sheet & bake at 350 for 20-25 minutes. When cool, frost.