Preheat oven to 425 degrees F (220 degrees C).
In a large bowl, mix white sugar, brown sugar, and flour.
Add softened butter, cream, eggs and vanilla. Mix until well blended. Pour into 2 unbaked pie shells.
Bake at 425 degrees F (220 degrees C) for 10 minutes, then reduce temperature to 350 degrees F (175 degrees C) and continue baking for 45 to 50 minutes.
Bourbon Whipped Cream: Whip cream and add sugar gradually until stiff peaks form. Once cream is whipped, gently fold in the bourbon.
Combine coconut, raisins and pecans; place in uncooked pie shell.
In a bowl, whisk together margarine, salt, vanilla, sugar, eggs, milk and flour.
Pour in pie shell.
Bake at 325\u00b0 for 1 hour until top is golden brown.
Makes 8 servings.
In large bowl, blend sugar, flour and nutmeg.
Stir in cream; add eggs.
Mix well.
Add lemon juice, lemon peel and butter. Beat well.
Pour into pie shell.
Bake in preheated oven at 375\u00b0 for 45 minutes or until center is almost firm.
It is very rich.
Mix flour, spices and salt in bowl.
Beat eggs slightly, add milk and butter (oleo) to eggs.
Add to dry mixture; add nuts. Pour into partially baked pie shell.
Bake 1 hour in a 300\u00b0 oven.
Preheat the oven to 425\u00b0F.
Cream butter and sugar together until light and fluffy.
Beat in the remaining ingredients.
Pour into your pie shell and bake for 10 minutes.
Lower heat to 350F and bake for 30 minutes more or until set.
Preheat oven to 350\u00b0F.
In a large bowl, thoroughly blend sugar, flour and nutmeg.
Stir in half and half.
Add eggs; mix well.
Add lemon juice, peel and margarine.
Beat well to blend.
Pour into pie shell.
Bake for 45 minutes until center is almost firm (pie will continue to firm up during the cooling process).
If the pie crust edges brown too quickly, cover with strips of aluminum foil.
Serve with whipped cream.
Mix sugar and flour.
Add butter and beat until well blended. Add cream, eggs and vanilla and blend until smooth.
Pour into 2 unbaked 9-inch pie crusts.
Bake at 375\u00b0 for 10 minutes, then lower temperature to 325\u00b0 and bake 45 to 50 minutes.
Makes 2 pies.
Cream butter and sugar together.
Add cream and mix well. Beat eggs one at a time and combine singularly with the cream mixture.
Add lemon juice.
Pour into pie shells.
Bake at 350\u00b0 for about 40 minutes or until firm.
Preheat oven to 425\u00b0.
Mix sugars and flour together. Add softened butter, 1 cup of the cream, eggs, nutmeg and vanilla until well blended. Pour into unbaked pie shell.
Bake at 425\u00b0 for 10 minutes, reduce heat to 350\u00b0 and cook 45 to 50 minutes or until set.
Take the rest of the cream and beat according to directions on carton. Add 1 tablespoon sugar and 1 tablespoon vanilla. Spread on top.
In a large bowl, thoroughly blend sugar, flour and nutmeg.
Stir in half and half, add eggs, mix well.
Add lemon juice, peel and margarine.
Beat well to blend.
Pour into pie shell, bake in preheated 375\u00b0 oven 45 minutes or until center is almost firm.
Cool.
Serve with whipped cream, if desired.
Combine 1 cup sugar, flour, egg and egg yolks in top of a double boiler.
Add half and half and milk. Cook over boiling water, stirring constantly, until thickened.
Remove from heat; add spices, vanilla and butter, stirring until butter melts.
Pour into pastry shell.
Beat egg whites at high speed of an electric mixer until soft peaks form.
Add 2 tablespoons sugar gradually, beating until stiff peaks form.
Top pie with meringue and bake at 350 degrees for 10 minutes or until top is browned.
Cream the
butter
and\tsugar.\tBeat
in the egg yolks. Sift, then add the flour, cinnamon, nutmeg and allspice.\tAdd the remaining ingredients.
Fill the pie shell.
Bake at 300\u00b0 for
40 minutes, or until set.
When cool, top with meringue. Bake meringue according to directions.
Make 2 crust pie recipe. Put water, sugar and cream of tartar in a pan and bring to a boil. Add Ritz crackers and bring to a boil; boil 1 minute. Pour into unbaked pie shell. Sprinkle with cinnamon. Cover with top pie crust. Bake at 400\u00b0 for 30 minutes.
Fry the onions until golden brown, and then remove from pan to a small dish.
Brown meat.
Add molasses, soy sauce, salt and hot water to cover.
Simmer for about 1 1/2 hours.
Add celery and simmer another 15 minutes.
Add chop suey vegetables and mushrooms (juice and all).
Simmer until all vegetables and meat are tender. Pour into baking dish and cover with Bisquick Meat Pie Recipe to which has been added a small amount of celery seed.
Preheat oven to 325\u00b0.
Cream butter and sugar.
Beat in egg yolks.
Mix flour, cinnamon, allspice and nutmeg and add to butter and sugar mixture.
Stir in cream, chopped dates, raisins and pecans.
Fill the shell.
Bake the pie until set, about 30 minutes.
When cool, top with meringue and finish baking.
Cream butter and brown sugar.
Beat in yolks.
Add flour, cinnamon, allspice and nutmeg.
Stir in cream, dates, raisins and nuts.
Pour into baked shell.
Bake at 325\u00b0 for about 30 minutes. Top with meringue when cool.
Beat all ingredients and pour into pie shell.
Bake 10 minutes at 450\u00b0,
then at 350\u00b0
until firm.
Mix together the sugar, flour and spices. Stir in butter. Beat in eggs and add milk and vanilla. Mix well.
Pour into unbaked pie shell. Bake 10 to 15 minutes at 400 degrees F (205 degrees C), then reduce heat to 350 degrees F (175 degrees C) and bake 30 minutes more or until pie sets.
Cream together until fluffy butter and sugar; add flour, salt and vanilla and beat well after each addition.
Stir in milk slowly.
Pour into well chilled pie shell and bake in hot oven at 450\u00b0 for 10 minutes.
Reduce heat to 350\u00b0 and continue baking for 30 minutes or until firm.
od orange color. One 6\" pie pumpkin usually makes one 10