Eggless Rice Pudding

Eggless Rice Pudding
Recipe type: Dessert
  • 4 cups milk.
  • ⅔ cup rice.
  • ⅓ cup molasses.
  • ½ teaspoon cinnamon.
  • 1 tablespoon butter.
  • ½ cup seeded raisins.
  • Salt.
  1. Wash rice; mix ingredients in the order given and pour into a buttered baking dish; bake three hours in a slow oven, stirring three times during first hour of cooking to prevent rice from settling.
  2. When stirring the last time, add butter.


Chocolate Coffee Toffee Oatmeal Cookies

Chocolate Coffee Toffee Oatmeal Cookies
Recipe type: Cookie
Cook time: 
Total time: 
Serves: 5 doz
  • ¼ C. boiling water
  • 1 tsp. instant coffee powder
  • 1⅓ C. packed brown sugar
  • 1 C. butter, softened
  • 1 egg
  • 1½ tsp. vanilla
  • 3 C. old fashioned oats
  • 1¼ C. all purpose flour
  • ¾ tsp. salt
  • ½ tsp. baking soda
  • 8 oz. pkg. milk chocolate toffee bits
  • 1½ C. semisweet chocolate chips
  • 5 coarsely crumbled sugar cones
  1. Preheat oven to 350 degrees
  2. Dissolve coffee in boiling water, cool to room temperature.
  3. In a large bowl, beat sugar and butter until creamy with an electric mixer.
  4. Add egg and beat well.
  5. Beat in coffee and vanilla.
  6. Combine oats, flour, salt and baking soda and mix well.
  7. Gradually add oat mixture to the creamed mixture.
  8. Beat well after each addition.
  9. Stir in toffee bits, chocolate chips and sugar cones.
  10. Drop dough by heaping measuring Tablespoons 2 inches apart onto cookie sheets.
  11. Bake 12-14 minutes, just until golden brown.
  12. Cool for 1 minute on the cookie sheet and transfer to wire racks.
  13. Cool completely, Store loosely covered.


Lemon Meringue Pie

Lemon Meringue Pie
Recipe type: dessert
  • 9 inch baked pie crust
  • 1½ C. sugar
  • ½ C. plus 1 tbsp. cornstarch
  • 1½ C. water
  • 3 egg yolks slightly beaten
  • 3 Tbsp. butter
  • 2 tsp. grated lemon peel
  • ½ C. lemon juice
  1. Preheat oven to 400 degrees.
  2. Mix sugar and cornstarch in medium saucepan.
  3. Gradually stir in water.
  4. Cook over medium heat, stirring constantly until mixture thickens and boils.
  5. Boil and stir for 1 minute.
  6. Remove from heat.
  7. Stir in butter, lemon peel and lemon juice.
  8. Temper in the egg yolks slowly.
  9. Pour into baked pie shell.
  10. Heap meringue onto hot pie filling.
  11. Spread over filing and seal meringue to edge of pie crust to prevent shrinking or weeping.
  12. Put peaks in the meringue using back of a spoon and lifting upwards.
  13. Bake for about 10 minutes or until a delicate brown.
  14. Cool away from drafts.


Standard Pie Crust

Standard Pie Crust
Recipe type: Dessert
Cook time: 
Total time: 
Serves: 1
  • ⅓ C. plus 1 Tbsp. shortening
  • 1 C. all purpose flour.
  • ½ tsp. salt
  • 2-3 Tbsp. cold water
  1. Preheat the oven to 475
  2. Mix shortening into flour and salt until particles are about the same size as small peas.
  3. Sprinkle in water, 1 Tbsp. at a time, tossing with a fork until all flour is moistened and pastry almost cleans the side of the bowl.
  4. Gather pastry into a ball.
  5. Flatten and shape into round on a lightly floured board.
  6. Trim overhang edge of pastry 1 inch from rim of plate, fold over even with plate and flute.
  7. Prick the bottom and side with a fork.
  8. Bake for 8-10 minutes or until light brown.
  9. Cool.