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Turkey Stuffing
Turkey Stuffing
Ingredients:
6 cups soft bread crumbs
2/3 cup butter
2 med. onion, chopped
2 stalks celery, chopped
1 tsp. salt
1/4 tsp. pepper
2 tsp. poultry seasoning
grated rind of 1/2...
Pressure Cooker Mashed Potatoes
Pressure Cooker Mashed Potatoes
Ingredients:
1 cup (2 sticks) butter, cubed and divided
8 garlic cloves, minced
5 pounds russet potatoes, peeled and quartered
1 1/2...
Cranberry Sauce
Cranberry Sauce
Yield: 1 quart
Ingredients:
3/4 cup fresh orange juice
1/2 cup sugar
1/4 cup brown sugar
1/4 tsp. cinnamon, or to taste
ground ginger, to taste (optional)
zest of 1...
Grandma’s Chocolate Chiffon Pie
Grandma’s Chocolate Chiffon Pie
Yield: 1 9-inch pie
Ingredients:
1 envelope unflavored gelatine (2 1/2 tsp.)
2 cups milk
2 oz. unsweetened chocolate
2/3 cups sugar
3 eggs
1/8 tsp. salt
1...
Maple Caramel Walnut Pie
Maple Caramel Walnut Pie
For the Crust:
1 1/4 cups all-purpose flour
1/4 tsp. salt
1/2 cup (1 stick) unsalted butter, cold
3-4 Tbsp. water, cold
For the Filling:
1 cup...
Cranberry Cream Pie
Cranberry Cream Pie
Ingredients:
¾ cup sugar
2 tsp. cornstarch
¼ cup cold water
2 cups cranberries
1 pastry shell, baked or graham cracker crust (9 inches)
1 cup confectioner's sugar
1...
Sweet Potato Pie
Sweet Potato Pie
Ingredients:
1 pound sweet potatoes
1 cup firmly packed light brown sugar
2 large eggs
1/2 cup butter, melted
1 (5-ounce) can evaporated milk
1 tsp. ground cinnamon
1/4...
Blender Custard Pie
Blender Custard Pie
Submitted by: Roseann Harbage of Plain City, OH
Ingredients:
2 cups milk
1/2 cup flour
1 tsp. vanilla
4 eggs
3/4 stick Margarine (6 Tbsp.)
3/4 cup white sugar
Directions:
Put...
Vanilla Crumb Pie
Vanilla Crumb Pie
Submitted by: Anna Miller of Zanesville, OH
An Old-Time Favorite
Filling:
1 cup white sugar
1/4 cup all-purpose flour
2 cups water
1 egg, well beaten
1 cup light...
Homemade Pie crust
Homemade Pie crust
Ingredients:
1/2 cup (1 stick) cold butter, cut into 1/2" pieces
1 1/2 cups all-purpose flour, plus more for surface
1 Tbsp. granulated sugar
1/4 tsp....
