Combine water, sugar and cornstarch; cook until clear.
Add jello and lemon juice.
Cool slightly and pour slowly over fruit. Makes enough for 2 pies.
Make pie filling using any fruit or berries, following recipe for regular pie.
Put into deep-dish bottom crust.
ver medium heat and boil for 2 minutes; stir constantly.
Make recipe for 2 pie crusts.
Put in a 9 x 13-inch pan. Layer ham, then onion, then Swiss cheese over pie crust.
Mix eggs, cream and spices.
Pour over layered pie crust.
Bake at 350\u00b0 for 1 hour or until set.
Beat shortening, sugar and egg together.
Stir in applesauce (just a little).
Add flour, salt, spices, soda and raisins.
Add as much candied fruit, dates and nuts as you wish for fruit cake. For the cake with all the fruit, line your loaf pans with wax paper and grease well.
Bake 1 hour at 350\u00b0.
In a 9 x 12-inch greased and floured pan.
Test in 1/2 hour.
(May add a teaspoon of sugar for fruit pies.)
Mix flour and Crisco to form small pea-sized pieces.
Add water; mix.
Form into 2 balls.
Roll each on floured surface.
(May be refrigerated for later use.)
ike to use onion powder for pot pies and quiches but a
For the fruit mince, process dried fruit and nuts until coarsely chopped.
b>for 30 mins.
Meanwhile, to make the filling, combine dried fruit
ver low heat until the fruit is plump and soft and
ot over medium-low heat for 1 hour, or until all
Combine fruit, sugar, jam, orange zest, orange
Refrigerate fruit for 2 hours.
Grease and flour rolling board.
Take one biscuit at a time and roll out large enough to hold fruit.
Place fruit in center of biscuit and fold over.
Take a fork and press edges together.
Put just enough shortening in skillet to barely cover bottom.
Add shortening as needed.
As soon as shortening starts to melt, reduce heat to low.
Place pies in skillet and slowly fry to allow biscuit enough time to get done.
Flip pies easily.
Cook until golden brown.
Cool for 10 minutes and serve.
or whatever method works best for you, until mixture resembles coarse
ill be full).
Bake for 15-22 minutes or until
cup of raw sugar (for camping purposes, 1/4 may
In a medium size saucepan.
Mix fruit, honey, sugar and water. Cook on medium-low heat for about 45 minutes, stirring occasionally.
Cook until fruit is tender and liquid is thickened. More water may be needed.
On a floured surface, roll each biscuit round and as flat as possible.
Place about 2 Tbsp. of fruit mixture on pastry; fold and seal edges with a fork.
Fry in shortening until brown on each side.
Drain on paper towels.
Makes 10 pies.
Pare fruit (peaches or apples).
Add sugar and let stand 12 hours.
Add vinegar.
Boil hard until fruit thickens.
When thick, put in jars and seal.
Makes delicious fried pies.
Choose kind of dried fruit. Soak fruit overnight. Wash and cook until soft-cooked.
Drain off water. Add sugar and your favorite spice. Chill well in refrigerator.
Roll out Butter-Me-Not biscuits.
Fry in Mazola oil in electric skillet for slow even cooking.
One package of dried fruit makes about 20 pies.
ark, cool and dry place for up to 3-4 months