Our favorite recipes (Damascus Church, Chapel Hill, 1963)

Put apples in baking dish; sprinkle cinnamon over top; pour water over apples. Crumble sugar, butter and flour with hands or pastry cutter. Spread over apples and bake at 400 degrees until apples are cooked and topping is brown. Macintosh apples make a wonderful apple crisp. LEMON CHESS PIE Mrs. G. W. Crabtree 1/2 c. butter or marg. 5 eggs 2 c. sugar juice & rind of 2 lemons 1 tbsp. flour 1 unbaked pie shell Cream butter and sugar; add flour, well beaten eggs, lemon juice and rind. Mix well and pour into pie shell; bake until light brown in 350 degree oven. COCONUT PIE Mrs. Lou Merritt 2 eggs 1 c. sweet milk (Continued) -22- COCONUT PIE, CON'T 1 c. sugar 1 c. coconut 2 tbsp. flour 1 tsp. vanilla 3 tbsp. butter or marg. 1/8 tsp. salt Beat eggs well, add sugar, flour and melted butter. Add coconut and milk. Blend well and pour into unbaked pie shell. Cook in 375 degree oven until golden brown and firm. CUSTARD PIE Margaret Daniel 3 c. scalded milk 1/2 tsp. salt 3 eggs, slightly beaten 1/2 tsp. nutmeg 1/2 c. sugar Make a 9n pie shell. Bake in a very hot oven, 450 degrees, for 15 to 18 minutes. While baking, pour the scalded milk over the slightly beaten eggs which have been combined with the salt, nutmeg and sugar. When the pastry shell has baked 15 minutes, reduce the oven heat to 300 degrees; pour the custard mixture very slowly into the pie shell while still in the oven. Bake until firm. PECAN PIE Mrs. Maxine Bowden 1 c. sugar 4 tbsp. butter 1 c. dark Karo syrup 1 tsp. vanilla 1 c. chopped pecans 1/8 tsp. salt 4 eggs Cream butter and sugar. Add salt to well beaten eggs, syrup, vanilla and chopped nuts. Mix well. Bake in 350 degree oven until done. PINEAPPLE TARTE Mrs. Audrey Johnson 1 stick butter 36 Graham cracker crumbs 1 c. sugar 2 tsp. baking powder 2 egg yolks, beaten 1 c. walnuts or pecans 1 c. milk 1 tsp. vanilla 2 egg whites, beaten Cream butter and sugar, add egg yolks, add milk along with Graham crackers, add baking powder, vanilla and nuts. Fold in stiffly beaten egg whites. Fill cup cake pan 2/3 full, use paper cup inserts if desired. Bake 15 minutes to 20 minutes at 400 degrees. Icing: Cook slowly for 10 minutes 1 cup sugar, 1 small can crushed pineapple. Pour 1 teaspoon of syrup on each tart. PEACH COBBLER Mrs. Maxine Bowden 1 stick butter or margarine 1 egg 1 c. sugar 1 qt. peaches 1 c. flour Place peaches in baking dish. Mix all ingredients together and drop by spoonfuls over top of fruit. Bake in 325 degree oven 30 to 45 minutes. BREAD PUDDING Mrs. Anne Wilson 6 crumbled biscuits 3 eggs 1 1/2 c. milk 1 tsp. vanilla 1 1/2 c. sugar 1 stick margarine or butter 2 tbsp. cocoa Pour sweet milk over crumbled bread and let stand about 10 minutes. Mix together sugar, cocoa, then add butter and eggs and vanilla; then add bread and milk. Cook at 400 degrees for about 45 minutes. RICE PUDDING Mrs. Ruby Wilson 2 eggs 1 1/2 c. cooked rice 2 c. milk 1/4 tsp. salt 1/2 c. raisins 1/2 c. sugar 1/8 tsp. cinnamon or nutmeg 1 tbsp. powdered sugar