Meringue for Cream Pies

3 Egg Whites

⅛ tsp Cream Of Tartar

6 Tbsp Sugar

Whip egg whites to froth. 

Add cream of tartar. 

Whip to peaks. 

Add sugar (1 tsp at a time). 

Brown in 375° oven.

Keep in mind that humidity can make meringue limp and sticky, so aim to make it on a dry day for best results. Also, beat egg whites until they are frothy before adding any sugar. Then add the sugar gradually to allow it to dissolve or it could sop the meringue surface. Make sure all ingredients are at room temperature and utensils are clean. A large metal bowl works best.

Hack's Coconut Cream Pie

1½ C Milk, Scalded

½ C Sugar (or more) 

¼ - ½ C Flour

¼ tsp Salt

3 Eggs, Separated

½ To 1 C Coconut

2 Tbsp Butter

1 tsp Vanilla

6 Tbsp Sugar, (for egg whites)

To prevent the milk from burning, optionally heat it in the microwave before pouring into sauce pan.

Mix sugar, flour, and salt together; then stir into milk. 

Cook until it starts to thicken; take off heat. 

Pour a few tablespoons into egg yolks, then pour all into mixture. 

Cook 3 or 4 more minutes or until quite thick. 

Add butter, vanilla, and 1/3 of egg whites (beaten). 

Then add coconut. 

Pour into baked pie shell. 

To make meringue, beat egg whites adding one Tbsp sugar at a time until the meringue is stiff and holds peaks. 

Top with meringue and coconut.

Brown in oven at 400° for 10 minutes or so.

French Silk Pie

¼ Lb Butter            

¾ C Sugar            

1 Oz Pre-Melted Unsweetened Chocolate*        

1 tsp Vanilla

2 Chilled Eggs

Use electric mixer. 
Cream butter and sugar. 
Add chocolate and vanilla. 
Add chilled eggs one at a time, beating 2 minutes after each. 
Pour into baked pie shell and chill one hour. 
Top with whipped cream (See Whipped Cream recipe) or cool whip. 

* If Pre-melted unsweetened chocolate is not available, use solid unsweetened chocolate and melt it carefully over boiling water or in the microwave. Let it cool, but not harden, before adding it to the butter and sugar.

Puddleduck’s Pecans (Toasted Pecans)

½ C Salad Oil

¼ C White Corn Syrup

Pecans

Salt

Mix oil and corn syrup together. 

Add pecans. 

Spread in flat pan and bake for 1 hour at 225°. 

Drain on paper towels. 

Salt to taste.

Harvest Pumpkin Dip

1 C pumpkin

½ C sour cream

¼ C packed brown sugar

½ tsp cinnamon

1 C Cool Whip or freshly whipped cream

¼ C chopped nuts (optional)

Mix the first four ingredients together. 

Blend completely. 

Then fold in the Cool Whip or freshly whipped cream. 

Top with chopped nuts if desired. 

Serve in a hollowed out pumpkin for an especially festive fall treat.

Serve with Harvest Cinnamon Chips.

Harvest Cinnamon Chips

5 flour tortillas           

Cinnamon sugar

Lightly sprinkle each side of the tortilla with water.

Shake on cinnamon sugar.

Cut into 8 triangles using a pizza cutter or stack and cut with kitchen shears.

Bake at 400° for 8-10 minutes on stoneware, pizza pan, or baking sheet.

Serve with Harvest Pumpkin Dip.

Sausage Crescent Squares

1 Lb Sausage

8 oz mushrooms (optional)

8 oz Cream Cheese

2 pkgs. refrigerated crescent rolls

Brown sausage, drain. Sauté mushrooms in butter if desired. Add cream cheese and stir until melted. Spray jelly roll pan or cookie sheet with non-stick spray. Shape crescent rolls into a rectangle. Spread sausage mixture down middle lengthwise and fold sides over the top.  Bake at 375° for 15 minutes.