The Tompkins Family

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

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Directions are after the break.

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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.

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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)
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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
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1 cup Brown sugar
1/2 cup butter/margarine
1 egg
1/4 cup buttermilk or water
1 teaspoon root beer extract
1 3/4 cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
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2 cups chopped strawberries
2 cups blackberries
1/2 cup sugar
3 tablespoons corn starch

Mix sugar and corn starch together. Mix with berries, I like to then use the masher to mash up the berry mixture. Pour in pie pan you have already placed the crust in. with the second crust rolled out cut into strips and layer on top of berry mixture.

Once again I used the milk brushed sugar/cinnamon sprinkled technique on the top layer of crust.

Bake for 25 minutes at 375 with tin foil covering the pie, remove tin foil and bake from another 20-30 minutes

Note: I placed a pizza pan under the pie for baking

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6 Apples, cored, pealed, sliced and diced
1 tablespoon lemon juice
1/2 cup brown sugar
1 teaspoon cinnamon
1/4 teaspoon all spice
1 tablespoon flour

Peel, core, and thinly slice and dice apples. Toss with lemon juice. Mix sugar, flour, and spices. Toss with apples to coat. 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 sugar
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.

Ready for the oven.

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Pie Crust: (Makes 2 pies [four 9 in. crusts])
4 cups all-purpose flour (2 white 2 wheat)
1 tablespoon sugar
2 teaspoons salt
1 3/4 cup vegetable shortening at room temperature

1/2 cup water
1 tablespoon lemon juice
1 large egg

Mix the first 3 ingredients together.
Cut in the vegetable shortning with a fork or in my preference a pastry blender.
In a separate bowl, beat remaining ingredients. Combine the 2 mixtures, stirring with a fork until all ingredients are moistened.
Then with hands, mold into a ball. Put into a baggie or cover and seal, then chill at least 15 minutes before rolling in desired shape.
Can be left in refrigerator for only 3 days or may be frozen until ready to use.