I looked up the obscured grave with the blueberry pie recipe:
- Soften a 3 oz. pkg. cream cheese.
- Spread in bottom of cooled, cooked pastry shell.
- Fill shell with 3 cups of blueberries.
- To an additional 1 cup of blueberries add 1 cup of water.
- Strain reserving juice, about ½ cup.
- Combine ¾ cup sugar, and 2 tablespoons corn starch.
- Gradually add reserved juice.
- Cook, stirring constantly until thick and clear.
- 2 tablespoons lemon juice
- Pour over berries in pastry shell and chill.
From Naomi Odessa Miller-Dawson
- 1 cup of butter ormargarine
- ½ teaspoon baking powder.
CONNIE’S DATE & NUT BREAD
100% Good Stuff - 0% Bad Stuff
- 8 oz. dates cut into small pieces
- Pour boiling water (where 2 tsp. of baking soda have been dissolved) over dates and raisins. Cool.
- Add 1 ½ C. sugar and mix well.
- Add 2 eggs, well beaten.
- Gradually mix in 4 C. of flour and 2 tsp. of baking powder. Beat thoroughly.
- Add ½ C. of chopped nuts. Beat thoroughly.
- Bake at 350 for ¾ - 1 hr.
One batch = 13 small cans
- 1 (8 ½ oz.) crushed pineapple, drained
- Sift together flour, baking powder, soda salt, and cinnamon.
- Beat eggs and add sugar.
-Mix in oil, pineapple, carrots, nuts, flour mixture.
-Turn into 3 greased and floured 9-inch round cake pans.
-Bake at 350’ for 35 – 40 min.
-Cool in pans for 10 min, remove to wire racks, and cool well.
VANILLA CREAM CHEESE FROSTING
- 1 pound powdered sugar, sifted
- Mix butter, cream cheese, vanilla then add sugar. First between layers, top and sides.
ANNABELL’S SNICKERDOODLES
Sift Together And Stir In:
- Roll (softly) into balls the size of small walnuts.
- Roll in mixture of 6 tsp sugar and 6 tsp cinnamon.
- Place 2" apart on ungreased cookie sheet.
- Bake at 375 F for 8-10 minutes or 400 F for 6-8 until lightly brown, but still soft.
Secret is: Keep dough fluffy!
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