The Tompkins Family

6 Apples, cored, pealed, sliced and diced
1 tablespoon lemon juice
2 Packets .74 oz. Diamond Spiced Apple Cider – Old Fashioned Flavor
1 Jar 17 oz. Mrs. Richardson’s Butterscotch Caramel Topping
1 Tablespoon Sugar
1 Tablespoon Cinnamon

Peel, core, and thinly slice and dice apples. Toss with lemon juice. Mix sugar, cinnamon, and apple cider. Toss with apples to coat, mix apples with butterscotch caramel topping. Fill shell with apple mixture. Carefully place top pie crust and pinch edges, cut holes in top to allow for steam to escape.

Crust Topping:
1 teaspoon raw granulated sugar
1 dash cinnamon
1 tablespoon milk

Mix teaspoon of sugar with dash of cinnamon. Brush top of crust with milk and sprinkle lightly with cinnamon sugar. Bake at 450F degrees for 10 minutes. Reduce heat to 375F and bake an additional 20-25 minutes.

‎3 cups white flour
2 cups wheat flour
1/2 cup veg shortening
3 teaspoons salt
1 1/2 cups warm water

Makes about 2 dozen

[View with PicLens]

Makes 2, 10 1/4 in. (thin) crusts

1 Cup Wheat Flour
1 Cup White Flour
1 Teaspoon Salt
1 Tablespoon Sugar
1 Tablespoon Cinnamon
1 Cup Vegetable Shortening
7 Tablespoons Cold Water

Sift flour into a bowl, mix in salt, cinnamon, and sugar. Cut in shortening, then water. Wrap in plastic wrap and place in refrigerator for 20-30 minutes.

Welcome Melissa

[View with PicLens]

1 Pie Crust Recipe II
1 Cup Light Corn Syrup
1 Cup Light Brown Sugar
1/3 Teaspoon Salt
1/3 Cup Melted Unsalted Butter
1 Teaspoon Vanilla
3 Eggs
1 1/4 Cup finely chopped Pecans
1/4 Cup Whole or Halved Pecans

[View with PicLens]

Directions are after the break.

(continue reading…)

Makes 1 10 1/4 in. crust, double ingredients if you need a top crust.
Used in making a tart or Pecan Pie crust

1 Cup Wheat Flour
1 Cup White Flour
1 Teaspoon Salt
1 Tablespoon Sugar
6 Tablespoons Unsalted Butter
6 Tablespoons Vegetable Shortening
7 Tablespoons Cold Water

Sift flour into a bowl, mix in salt and surgar. Cut in butter, shortening, then water. Wrap in plastic wrap and place in refrigerator for 20-30 minutes.

3 1/2 cups chopped rhubarb
2 cups sliced strawberries
1 1/3 cups white sugar
1/4 cup cornstarch
1 tablespoon lemon juice
1/4 teaspoon cinnamon

lemon juice or milk, to brush on the top, and cinnamon and sugar to sprinkle on the top.

Variation on the crust recipe: instead of 1/2 wheat, I used 1/4 wheat this time.

[View with PicLens]

(continue reading…)

20 oz. Mushrooms, Sliced
24 oz. Sour Cream
1 large onion, chopped
1 tablespoons butter
1 pinch Garlic Powder
1 pinch Ground Cumin
1 can Vegetarian Mushroom Gravy
1 13oz can Worthington/Loma Linda Swiss Stake (broth and all so do not drain the can)
(continue reading…)

Recipe adapted from Joy The Baker

3 large egg whites
3/4 cup sugar
1/2 teaspoon peppermint extract
Red and Green gel-paste food coloring
(continue reading…)