Rose’s Buttermilk Pie

1 1/2 c. sugar plus 3 T. for meringue
6 T. cornstarch
1/4 t salt
2 c. buttermilk
3 egg yolks (reserve 3 egg whites for meringue)
2 T. butter
1 t. vanilla (or lemon juice, if you like tart)
1/4 t. cream of tarter
Pillsbury pie crust, baked and cooled

Mix 1 1/2 c. sugar, 6 T. cornstarch, and 1/4 t. salt in large microwavable bowl. Add: 2 c. buttermilk and microwave on high for 4 minutes. Stir well with a wire whisk. Microwave on low for 5-6 minutes and stir again with whisk for 2 minutes.

Add 3 beaten and strained egg yolks. Remove and stir in 2 T. butter and 1 t. vanilla or lemon juice (if you like tart). Pour into a cooled, baked pie shell. Top with meringue and brown.

Meringue: 3 egg whites, whip in glass bowl. After whipped, add 3 T sugar and 1/4 t. cream of tarter. Cover pie to edge of crust and brown in broiler until just browned.

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Applesauce Cake

1 3/4 c. flour
1/4 t. salt
1 t. cinnamon
1/2 t. nutmeg
1/2 t. cloves
1/2 c. raisins
1/2 c. shortening
1 c. sugar
1 egg
1 c. applesauce
1 c. chopped pecans
1 t. baking soda
2 T. cold water

Plump 1/2 c. raisins in hot water. Soak while mixing other ingredients.

In a separate bowl, mix shortening and sugar. Add egg and applesauce. Mix well.

Drain raisins and mix in flour. Add this plus pecans to the shortening mixture–blend well. Then add in baking soda and 2 T. cold water. Pour into greased and floured tube pan. Bake at 350 degrees for 1 hour.

From my dear friend’s grandmother.  Nothing like a treasured recipe handed down from generation to generation…enjoy!


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Plum Pie

The is a Smith family special recipe. It brings out the best in people (laughter) and the worst (stealing someone else’s pie).

1/2 c. flour
1 1/2 c. plus 1/2 c. sugar
1/2 c. milk
1/2 t. baking powder
2 c. plums, pitted
1/2 stick butter

In sauce pan boil plums, 1 1/2 c. sugar and butter for two minutes. Pour into 9X11 inch baking dish. Blend together flour, 1/2 c. sugar, milk and baking powder. Drop by teaspoonfuls over plum mixture. Bake in 350 degree oven for 35 minutes. Serve with a scoop of vanilla bean ice cream.

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Vera Mae’s Lemon Dessert

This is a family heirloon recipe.  It is fresh and rich tasting.  They are a wonderful dessert to bring with you to gatherings!

1 small lemon jello
1 c. boiling water
1 – 8 oz. cream cheese
1 c. sugar
1/3 c. lemon juice
1 large carnation sweetened condensed milk
1 box vanilla wafers
2 T. butter, melted

Freeze carnation milk for 30 minutes. Crush vanilla wafers. Set aside 1/4 c. of this mixture for topping. Blend rest with butter and press into the bottom of a 9X11 inch pyrex dish.

Dissolve lemon jello in boiling water. Blend together cream cheese, sugar and lemon juice. Add in lemon jello mixture and blend thoroughly. Get carnation milk out and whip until stiff. Fold this into jello mixture. Pour into vanilla wafer shell and top with remaining crushed wafers. Refrigerate for 1 hour before serving.

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Passing It On: Heirloom Yarn

Once upon a time, my husband’s mom and step-dad, Norma and Larry, raised sheep. Merino sheep. These merino sheep produced very, very nice merino wool (or roving). Norma and Larry would take their ewes and rams to state fairs all over the country, and one ram in particular won a lot of ribbons.

Norma searched high and low for hand spinners who could spin her sheep’s roving into yarn. After shearing, she would send the wool off to hand spinners to have it hand carded and spun. Once the roving was spun into yarn, the yarn would be sent somewhere to be hand dyed. Even though she didn’t spin or hand-dye the yarn herself, it was very much a labor of love for Norma.

A few years ago Norma and Larry had to give up their sheep. It was just getting to be too much for them to handle any longer ~ way too much physical work, especially when lambing season came along. For about 2 weeks every spring Norma would live in the barn with the ewes while they lambed. That’s really hard work. It broke their hearts to have to find their sheep new homes, but there really was just no other choice.

When I became a serious yarnaholic, Norma sent me some of her yarn. Growing up I would never have guessed that as an adult I would develop a fascination with yarn. I mean really ~ yarn?! It sounds boring, unless you’re a knitter. Then it can become quite consuming. Beautiful yarn is a thing of passion for many knitters, including myself. We love the feel, the texture, the colors ~ cheap yarn becomes a thing of disdain, and we become yarn snobs. I admit it ~ I am a yarn snob. I dislike acrylic yarn ~ give me all-natural fibers, particularly real wool. I love soft merino wool.

I have quite a bit of Norma’s yarn. I call it my heirloom yarn. Once it’s gone, it’s gone ~ it can’t be replaced. When Norma had to give up her sheep, it also meant giving up the products of those sheep. No more merino wool, which means no new gorgeous yarn from that wool. So I have reserved the yarn for only very special projects. I’m saving most of my heirloom yarn for projects for my grandkids.

I hope one day to be able to teach my grandkids to knit and crochet. Most of all, I look forward to telling them the story of the heirloom yarn and how it was passed along to me by their great-grandmother.

I have been reminded of your sincere faith, which first lived in your grandmother Lois and in your mother Eunice and, I am persuaded, now lives in you also. (2 Timothy 1:5, ESV)


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