Carrot Pie

My sisters and I first tried this Carrot Pie when we lived in Vermont and my family really liked it.  Because we have lots of carrots in our garden this year, I decided to try the recipe again.... it tasted just as good as we had remembered...like a pumpkin or squash pie.  Enjoy and happy baking!     ~ Ana Wolf

Carrot Pie

2 1/2 cups sliced carrots (about 1 pound), cooked and drained

1/2 cup sugar

1 egg

1 teaspoon salt

1/2 teaspoon each cinnamon and ginger

1/4 teaspoon mace (the original recipe called for 1/2 teaspoon nutmeg instead)

1 3/4 cups milk

Unbaked 9-inch pie shell

Whipped topping for garnish (optional)

Beat together all ingredients except pie shell and topping until well blended and smooth.  (Mixer, food processor or blender can be used.)   Pour into pie shell.  Bake in preheated 450 degree oven for 10 minutes.  Reduce temperature to 300 degrees. Bake 50 minutes or until filling is firm (this usually takes longer than 50 minutes for me).  Cool on rack.  Garnish with topping; sprinkle with nutmeg (or mace).   Makes 8 servings

Apple Crisp/Crunch

Ingredients:

5-6 c. Jonathan Apples (one apple usually equals about a cup)

1 c. White sugar

2 tbs. Flour

1/2 c. Brown sugar

1/2 c. oatmeal

1/2 c. Flour (yes, you use it twice.)

1/2 c. butter (oleo)

1/2 tsp.cinnamon

Directions:

Peel apples and slice. Mix sugar and 2 tablespoons flour (the first mentioned). Place in buttered 8 x 8-inch pan or glass baking dish. Mix brown sugar, other flour, butter, oatmeal, and cinnamon until crumbly. Press over apples and bake 30 to 40 minutes at 350 degrees.

Sorry I didn't take a pic of the finished product. :) You'll have to make it to see it! It tastes about like apple pie!

Lemon bars w/ Lemon Glaze

by Kyrene Denise

Lemon Bars:
1 pkg. yellow cake mix
1 can lemon pie filling
2 eggs

Directions:
Beat the eggs into the cake mix. Then add the lemon filling and stir thoroughly. Pour into a 12x15" pan and bake at 350 for 35 to 40 minutes. It's kinda thick so try to spread it out evenly as best you can.

Lemon glaze:
2 Cups powdered sugar
2 Tbsp.of Lemon Juice

Directions:
Mix the powdered sugar and lemon juice together. If needed add hot water 1 tsp. at a time until somewhat runny. Then pour on top of the bars after they have cooled!

Cuppa Cuppa Cobbler by Andie

Cuppa Cuppa Cobbler

Top

Cuppa Milk
Cuppa Self-rising Flour
Cuppa Sugar
Sticka Butter

Filling

Quarta Anykinda Berry
Cuppa Sugar (if the berries are sour)

Mix filling ingredients in saucepan, bring to a boil. Using whisk, mix dry ingredients (Being flour and sugar). Melt butter. Pour milk and butter in with flour mixture (It will take a lot of stirring to mix). Pour berries in square pan, then topping. Bake at 400 for 20-30 minutes.