Our favorite recipes (Wilshire Ward LDS, 1957)

Method: Combine sugar, salt, and cornstarch in saucepan. Add drained cherries, cherry juice, lemon juice, food coloring, and butter. Cook mixture until thick, stirring frequently. - Remove from heat and add almond and vanilla extracts. Let cool while crust is being made. PASTRY: 2 C. enriched Flour 2/3 C. Shortening, plus id tsp. Salt 3 Tbs. 5-6 Tb. Water (ice water) Method: Mix flour and salt in mixing bowl. Add shortening and cut into flour with pastry blender until mixture is consistency of corn meal. Sprinkle water over mixture a tablespoon at a time. Toss and mix lightly with a spatula to cut in water. Turn out on a piece of waxed paper, With your hands under the paper, push and press dough lightly together. Let dough rest in the paper for 15-20 mins, and it will roll more easily. Roll out bottom crust to fit 9" pie pan. Fit into pan without stretching. Roll remaining dough to 1/8" thickness and cut into one-fourth inch strips with a pastry wheel for lattice top. Put cooled filling into pastry-lined pan. Interlace lattice over filling and flute edges. Bake at 425° for 25 to 30 minutes, or until crust is golden brown. ~ Virginia Gage - CHESS PIE 1 Cube Butter 14 C. Sugar + C. Milk 1 Tb. Cornmeal 1 To. Vinegar 1 tsp. Vanilla 3 Eggs (slightly beaten) Method: Cream butter and sugar. Add eggs and blend well. Mix in other ingredients and beat until light and fluffy. Pour into unbaked pie shell and bake slowly (350°) 30 to 45 minutes until dark brown crust has formed on top. Cool before serving. Makes one 8" pie. - Jean Faulkner - CHESS PIE + C. Butter 14 C. Brown Sugar (dark) i C. Raisins (seeded) 1 C. Walnuts 3 Whole Eggs 2.tsp. Vanilla Method: Cream butter and sugar. Grind nuts and raisins together. Beat eggs and add to creamed butter and sugar. Add nuts and raisins, then vanilla. Pour into unbaked 9" pie crust. Bake 45 minutes at 375°: - Thalia Price - CREAM CHEESE PIE 1 Pkg. Lime Jello 1-1/3 C. Hot Water Let set and then whip. Large Pkg. Cream Cheese 3/4 C. Sugar 2 Tb. Lemon Juice Mix together and add 3/4 can Milnot-whip to jello mixture CRUST: 20 Graham crackers rolled fine 3/4 Cube butter, melted 2 Tb. Sugar (save enough of above mixture for topping). -~ A. F. Blair - FRENCH SILK CHOCOLATE PIE 4 C. Butter 1 tsp. Vanilla 3/4 C. Sugar 2 Eggs 2 Sq. chocolate, melted Whipped Cream | Method: Cream butter and sugar. Blend in melted chocolate and vanilla. Add eggs, one at a time, beating 5 minutes after each addition. Turn into cooled pie shell. Chill | _ for 1% hours. Garnish with whipped cream. | 166 - Vicki Larson ~ CHOCOLATE CREAM PIE 2 C. Evaporated Milk 1 C, Sugar 1 C,. Water 6 Tb. Flour 3 Eggs, well beaten % tsp. Salt 14 tsp. Vanilla 2 Sq. chocolate Method: Melt chocolate over warm water, add flour, Sugar, salt. Combine water and milk, add slowly, stirring constantly, to chocolate mixture. Cook over hot water until thick and smooth. Add eggs, cook 5 minutes, stirring constantly. Cool and add flavoring. Pour into baked pastry shell. Chill in refrigerator and serve with whipped cream. - Guy R, Clark - ICE CREAM PIE 1. Blend together lightly in bowl 1 Pt. Vanilla ice cream and 1 C. Milk, 2. Add package Chocolate Instant Pudding. Beat until just mixed... one minute, 3. Pour at once into 9" pie shell. Let stand in refrigerator about 1 hour, Try these pairs as a beginning. You'll discover other pie combinations yourself: Like —- A. Jello-Strawberry Instant Pudding with Strawberry Ice Crean, B. Jello-Lemon Instant Pudding with Pineapple Ice Cream. C. Jello-Vannila Instant Pudding with Pistachio Ice Cream. - Beverly Oje - LOQUAT PIE 2 C. peeled & seeded 1% C, Sugar Loquats 1 Tb. Lemon Juice