Pastry

1 lb crisco
5 cups flour
1 level tsp salt
2 tbsp brown sugar
1 egg, lightly beaten

In measuring cup, add 1 egg, lightly beaten, cold water to make a cup, 1 tsp baking powder, 1/4 tsp soda and 1 tbsp vinegar.

Sift flour, baking powder, soda and salt together in a large bowl.
Add brown sugar and crisco, mix well and add egg water vinegar mixture, mix well.
Roll on floured pastry board.
Extra pastry may be frozen for later use.

Coconut Cream Pie

½ c white sugar
5 tbsp cornstarch
2 ¼ milk
2 or 3 eggs, separated
1/8 tsp salt
1/3 c coconut
1 tbsp butter
1 tsp vanilla

Mix sugar, salt and cornstarch in a saucepan.
Stir in milk.
Cook over how heat until thickened, stirring constantly.
Add beaten egg yolks and mix well.
Remove from heat and add coconut, vanilla, and butter.
Stir well and pour into baked pie shell.
Cover with meringue.

Meringue:

Beat egg white until stiff but not dry.
Beat in 4 tbsp of white sugar and 1/8 tsp of cream of tartar.
Spread over filling and sprinkle top with small amount of coconut.
Place in a 375 degree oven to brown.

To make Banana Cream Pie, omit the coconut and put a layer of sliced bananas in the baked pie shell. Pour in filling and top with meringue.

Strawberry Pie

Place a layer of uncooked strawberries in a baked pie shell.

In a saucepan, cook

about 3 cups of fresh strawberries
2 tbsp water
1/8 tsp salt
½ to ¾ c white sugar
Thicken with 2 tbsp cornstarch

Add ½ pkg of strawberry Jello powder to hot mixture and stir until Jello is dissolved.
Pour hot mixture over raw strawberries in pie shell
When cold top with whipped cream or Dream Whip.
Decorate top with whole uncooked berries.

Lemon Fluff Pie

1 - 9 inch pie shell
3 eggs, separated
3/4 cup white sugar
Juice ad grated rind of 1 lemon
3 tbsps cold water

Cook slightly beaten egg yolks, water, lemon juice/rind and half sugar in a double boiler until thick like heavy cream.

Beat egg whites until very stiff and add rest of sugar.

Slowly fold into cooked mixture and pour into cooked pie shell.

Put into hot oven, about 425 degrees for 3 minutes to brown.

Apple Gingerbread (from Alice C.)

Bring to a boil:

1 c sugar
1 c water

Add 8 apples (pared, cored and quartered). Cook until tender but not mushy. Cool.

Make the following batter for the top.
Cream ¼ c of butter; add 1/3 c of sugar. Cream well.
Add egg, beat well into butter mixture.
Beat in 1/3 c molasses
Add the following ingredients alternatively with 1/3 cup sour milk, beginning and ending with dry mixture.

1 c flour
1 tsp ginger
1 tsp cinnamon
¼ cloves
½ salt
½ soda

Pour over apples in a 8 inch or 9 inch cake pan.

Bake at 325 degree for 50 minutes.

Put whipped cream or ice-cream on top.

Low calorie maple syrup

If you can't get the real thing, this might be a good alternative.

1 tbsp cornstarch
5 tbsp sugar
Pinch of salt
1 c cold water
2 tsp maple flavouring

Combine cornstarch, sugar, salt and water in a small saucepan.
Mix well.
Cook over low heat stirring constantly until syrup thickens and bubbles.
Simmer 1 minute and remove heat.
Stir in maple flavouring.

Cottage Style Pancakes

Makes 24 pancakes about 3 ½ inches in diameter

2 eggs
1 c lowfat cottage cheese
2/3 c skim milk
1 c sifted all purpose flour
½ c baking soda
½ tsp salt

Place eggs, cottage cheese, and skim milk in an blender.
Whirl at high speed until creamy.
Scrape down sides of container.
Add flour, salt and soda, whirl only until creamy and blended.
Heat a non-stick skillet.
Pour batter onto heated skillet to make 3 ½ inch pancakes
Turn when pancakes bubble.