No Name Pie

Crust: 1 1/4 c graham crumbs
1/4 c melted butter
1/4 c sugar

Mix all ingredients thoroughly. Set aside 1/4 c mixture for sprinkling top of pie.
Line a 9" greased pie plate with mixture. Chill.

Filling:
2 1/2 c milk
1/2 c sugar
1/4 c cornstarch
3 egg yolks
1 tsp vanilla
pinch of salt

Mix and cook in saucepan until it begins to thicken.
Stir constantly to keep it free from lumps. Pour over crust.

Meringue:
3 egg whites
1/4 c sugar
1/4 tsp cream of tarter (optional)

Beat egg whites until very still, adding sugar and cream of tarter gradually.
Spread over top of pie & sprinkle with the reserved graham mixture.
Back 350 until light brown.

Chocolate Fudge Pudding

1 c flour
¾ c sugar
2 tsp baking powder
½ tsp salt
1/3 c cocoa
1/2 c chopped nuts (optional)
¾ c brown sugar, lightly packed
½ c milk
2 Tbsp oil
1 tsp vanilla
2 c hot water

In ungreased 8” square pan, stir together flour, sugar, baking powder, salt & 2 Tbsp cocoa.
Stir together remaining cocoa, nuts & brown sugar. Set aside.
Stir milk, oil & vanilla into flour mixture. Blend well.
Spread batter evenly in pan.
Sprinkle nut mixture on top. Pour hot water carefully over.
Bake 350 for 40-45 minutes.

Makes 8 servings

I was having company on Family Day and realized too late that the grocery stores were closed. So I was forced to use whatever I had on hand in the cupboard and only had 1/2 cup of flour. I cut the recipe in 1/2 and it made a nice 'comfort food' dessert.

Oatmeal Cake

1 1/4 c Boiling water
1 c oatmeal, large flake

Pour over oats and let stand 20 minutes. Grease and flour 9" pan

1/2 c butter
1 c white sugar
1 c brown sugar
1 tsp vanilla
2 eggs

Cream butter and add sugars, vanilla and eggs. Add soaked oats

1 1/2 c flour
1 tsp soda
1/2 tsp salt
3/4 tsp cinnamon
1/4 tsp nutmeg

Combine dry ingreds & add to above. Bake at 350 for about 40 mins.

Frosting
1/2 c brown sugar
3 tbsps cream (can use milk)
1/2 c nuts (I used pecans)
3/4 c coconut (I used 1/2 sweetened and 1/2 unsweetened since that's what I had)

Combine all frosting ingreds & spread over hot cake, then broil until bubbly & golden.

From Jean G’s cousin Linda in Redding California.

Healthified Apple Crisp

Prep Time:15 min
Start to Finish:50 min
makes:8 servings (about 2/3 cup each)

6 cups sliced unpeeled cooking apples (6 medium)
1/4 cup frozen apple juice concentrate, thawed
1/2 teaspoon ground cinnamon
3/4 cup old-fashioned or quick-cooking oats
1/4 cup Gold Medal® whole wheat flour
1/3 cup packed brown sugar
1/4 cup butter or no-trans-fat 68% vegetable oil spread stick, softened
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
Reduced-fat vanilla ice cream, if desired

1. Heat oven to 375°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. In medium bowl, mix apples, apple juice concentrate and 1/2 teaspoon cinnamon until well mixed. Spread in baking dish.
2. In same medium bowl, mix remaining ingredients until crumbly. Sprinkle over apples.
3. Bake uncovered 25 to 35 minutes or until apples are tender and topping is golden brown. Serve with ice cream.

Nutritional Information
1 Serving: Calories 190 (Calories from Fat 60); Total Fat 6g (Saturated Fat 4g, Trans Fat 0g); Cholesterol 15mg; Sodium 45mg; Total Carbohydrate 32g (Dietary Fiber 3g, Sugars 21g); Protein 2g Percent Daily Value*: Vitamin A 4%; Vitamin C 4%; Calcium 2%; Iron 4%

Covered Rhubarb Custard Pie

4 c rhubarb, cut into 1/2" pieces
1/2 c flour
1 1/2 c sugar
1/4 tsp nutmeg
2 eggs, slightly beaten
1 Tbsp milk
1 Tbsp butter

Combine flour, sugar & nutmeg. Add eggs & milk.
(Batter will be quite thick). Add rhubarb & mix well.
Pour into pie crust & dot with butter. Top with pastry.
For an added touch, brush top crust with milk or egg white & sprinkle with sugar.
Bake 400 F for 50-60 min.

Apple Custard Pie

pastry for 1 pie
3 to 4 Granny Smith or other tart green apples, peeled, cored and halved
4 Tbsp flour
3/4 cup sugar
1 egg, beaten
1 1/4 cup evaporated milk
1/2 tsp cinnamon
1/4 tsp nutmeg

1. Preheat oven to 450.
2. Mix 2 Tbsp flour and 1/4 c of sugar. Spread evenly on bottom of pie shell.
3. Place an apple half, rounded side down, in the centre of the pie shell, then place remaining apple halves (also rounded sides down) around it. Depending on the size of apples, you may need between 6 and 8 apple halves to fill the shell.
4. Beat the egg with a fork. Add the evap milk and beat for a minute. Pour mixture into the shell, over the apples. You may not need all the mixture, depending on the depth of your pie shell. Leave about a 1/4" from the rim of the shell.
5. Mix the remaining sugar and flour with the cinnamon and nutmeg. Sprinkle mixture over the apples and custard.
6. Bake at 450 for 10 minutes, then reduce heat to 325 and bake on middle rack for 30-45 minutes or until knife inserted into custard near centre of pie comes out clean.

Fudge Brownies (Bonnie Stern) - recommended by Marie-Andrée

½ cup cocoa
1 cup flour
1 tps baking powder
½ tps salt
2 tbps unsalted butter, at room temperature
1 ½ cup of sugar (I will try Splenda the next time)
2 egg whites
½ cup unsweetened apple sauce
1 tps vanilla

Pre-heat oven at 350F.
Sift cocoa, flour, baking powder and salt in a medium bowl.
In a large bowl, beat together butter and sugar. Whisk in egg whites, apple sauce and vanilla.
Stir flour mixture into wet mixture just until combined.
Line bottom of an 8-inch square baking pan with parchment paper. Pour batter into pan and bake for 35 to 40 minutes. Cool in pan. Cut into squares.

PS You can add ½ cup of dry cherries or a handful (or 2) of Skor pieces for a different twist.

Rice Pudding

3/4 c water
1/4 tsp salt
3/4 c minute rice
1 1/4 c milk
1 egg yolk (slight beaten)
1/3 c sugar
1/3 c raisins
1/8 tsp cinnamin
1/8 tsp nutmeg
1 Tbsp butter

Bring water & salt to a boil. Stir in rice. Cover, remove from heat, stand 5-8 minutes.
Mix milk & yolk together and stir into rice. Add sugar, raisins, spices & butter.
Mix well & bring to boil, stir constantly. Cover & remove from heat. Let stand 1 hour.
Stir & serve. Makes 4 servings.

Dangerous Chocolate Cake-in-a-Mug

1 coffee mug
4 Tbsp. cake flour (plain, not self-rising)
4 Tbsp. sugar
2 Tbsp. cocoa
1 egg
3 Tbsp. milk
3 Tbsp. oil
Small splash of vanilla
3 Tbsp. chocolate chips, optional

Add dry ingredients to mug, mix well with a fork.
Add egg, mix thoroughly.
Pour in milk and oil and vanilla, mix well.
Add chips, if using.
Put mug in microwave, and cook for three minutes on 1000 watts.
Cake will rise over top of mug--do not be alarmed!
Allow to cool a little; tip onto a plate if desired.

Eat!

(This can serve two if you want to feel slightly more virtuous.)

***And WHY is this the most dangerous cake recipe in the world?

Because now we are all only five minutes away from chocolate cake any time of the day or night!!!***

Best Brownies Ever! (Judy Stevenson)

8 squares unsweetened chocolate
1 1/2 cups butter
6 eggs
3 cups sugar
1 1/2 cups all purpose flour
1 tbsp vanilla
1 cup chopped nuts

Melt chocolate and butter in microwave. Cool. Beat eggs until lemon coloured. Gradually add sugar beating until thick. Stir in chocolate mixture. Fold in flour, vanilla and nuts. Pour into 2 greased and floured 8 in sq pans (or one 9x13). Bake at 350 for 35-40 min. DO NOT OVERBAKE.

Glaze: melt 1 square chocolate with 1 tbsp butter amd 1/4 cup milk. Blend until smooth. Add 1 1/4 cups icing sugar.

Wackie Cake

1 ½ c flour
1 tsp Baking powder
1 tsp Baking soda
½ tsp salt
3 Tbsp cocoa
1 c sugar

5 Tbsp oil
1 tsp vinegar
1 tsp vanilla
1 c hot water

mix dry ingredients with fork. Make 3 depressions in mixtures. In 1st hole pour oil. In 2nd hole pour vinegar. In 3rd hole pour vanilla. Pour hot water over all. Beat with fork. Bake 350 F for 30 minutes.