#3927 - Rhubarb Meringue Pie

(by Shirley McNevich)

3 egg yolks
3 egg whites
1 - 9" unbaked pie crust dough
3 cups chopped rhubarb
1 cup white sugar
1 cup Half 'n Half
2 TBSP flour
a pinch of salt
1/4 cup white sugar
1/4 tsp. cream of tartar

Spray a 9" pie plate with Pam, insert the pie dough, flute the edges and spray the inside of the pie dough with Pam. Spread the rhubarb pieces evenly in the pie dough. In a bowl add 1 cup white sugar, the Half 'n Half, flour, salt and egg yolks--beat with a whisk until smooth. Pour the egg yolk mixture evenly over the rhubarb. Cover the edges of the pie dough with foil. Bake at 350 degrees 30 minutes, remove the foil and bake 20-30 minutes longer or until pie crust is browned and filling is set. Remove from oven but DO NOT turn the oven off. In a mixer add the egg whites--beat until stiff. Slowly add the 1/4 cup white sugar and cream of tartar while beating until you have a fluffy meringue. Spread the meringue over the top of the pie, use your wet finger to make any designs in the meringue that you wish and return the pie to the oven for 8-10 minutes or until meringue is lightly browned. Cool completely.

#3783 - Meringue (for pies)

(by Shirley McNevich)

3 egg whites
1/4 tsp. cream of tartar
1/4 cup white sugar

In a mixer, beat the egg whites a little bit, add the cream of tartar, add white sugar, then beat until completely stiff and it forms peaks. Spread the meringue over the top of your pie filling (using a spatula) and make sure you spread it all the way to the edges to seal the pie. Wet your index finger, start in the center of the pie and lightly make a spiral from the center and continue until you get to the edge. Bake at 375 degrees for 10-12 minutes until the meringue turns a light caramel color--watch closely so it doesn't burn. Let the pie cool, then refrigerate. When ready to serve, wet your knife to cut through the meringue, then slice the rest of the way through the pie.

#3601 - Caramel Snickerdoodles

(by Shirley McNevich)

2 3/4 cups flour
2 tsp. cream of tartar
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
1 cup butter (melted)
1 cup white sugar
1/3 cup Domino's light OR dark brown sugar (packed)
1 egg
2 tsp. vanilla
12 Kraft caramels (unwrapped; cut each caramel into 4 equal pieces)
Coating: 1/4 cup white sugar; 1 tsp. cinnamon

In a bowl add flour, cream of tartar, baking soda, 1 tsp. cinnamon and the salt--stir to mix. In a separate bowl add melted butter, 1 cup white sugar and the brown sugar--beat with a whisk. Add the egg and vanilla--beat with a whisk. Pour the butter mixture into the flour mixture--mix well with a wooden spoon. Cover the dough and refrigerate it for 1 hour. In a bowl add 1/4 cup white sugar and 1 tsp. cinnamon--stir to mix. Remove dough from refrigerator. Shape dough into walnut sized balls, press your thumb into one dough ball, place 2 small caramel pieces into the thumb indentation, then wrap the other side of the dough over the caramels. Make SURE there is no caramel showing, then roll the ball in your hands to smooth it out. Roll each completed dough ball in the cinnamon sugar mixture and place it on a greased cookie sheet. Repeat with all dough balls. Bake at 350 degrees for 9-11 minutes (cookies will be light and puffy). Remove from oven and let them cool for 10 minutes, then place them on paper towels to cool.

#3366 - Coconut Walnut Krispie Cookies

(by Shirley McNevich)

1 cup white sugar
1 cup Domino's dark brown sugar (packed)
1 cup softened butter
1 cup canola oil
1 egg
1 tsp. cream of tartar
3 tsp. vanilla
1 cup Baker's angelflake coconut
1 cup chopped walnuts
1 cup Rice Krispies cereal
1 cup Quaker quick oats
1 tsp. salt
1 tsp. baking soda
3 1/2 cups flour

In a mixer add white sugar, brown sugar and butter--beat. Add canola oil and egg--beat. Add cream of tartar, vanilla, salt and baking soda--beat. Slowly add flour--beat. Remove bowl from mixer--add coconut, chopped walnuts, Rice Krispies and oats--stir with a wooden spoon until mixed. Drop batter by spoonfuls on to greased cookie sheets. Bake at 350 degrees for 10-13 minutes. Note: this recipes makes ALOT of cookies.

#3364 - Sugar Kiss Cookies

(by Shirley McNevich)

1 cup softened butter
1 cup canola oil
1 cup white sugar
1 cup Domino's powdered sugar
2 eggs
2 tsp. vanilla
4 1/2 cups flour
1 tsp. baking soda
3/4 tsp. cream of tartar
big pinch of salt
1 bag Hershey's kisses (unwrapped)

In a mixer add butter, canola oil, white sugar and powdered sugar--beat. Add eggs and vanilla--beat. Add baking soda, salt and cream of tartar--beat. Slowly add flour--beat (when batter gets too thick for the mixer, remove bowl from mixer and continue by stirring batter with a wooden spoon). Drop dough by heaping teaspoonfuls on to greased cookie sheets. Bake at 375 degrees for 6-8 minutes, remove from oven, press a Hershey's kiss in the center of each cookie and bake for 2 minutes longer or until bottoms and edges are lightly browned.

#3353 - Butterscotch Pie

(by Shirley McNevich)

1/4 cup softened butter1 cup Domino's dark brown sugar (packed)
4 TBSP flour
2 cups milk
3 egg yolks (save the whites)
1 tsp. vanilla
pinch of salt
1 - 9" pie crust dough
Meringue Topping: 3 egg whites; 1/2 tsp. vanilla; 1/4 tsp. cream of tartar; 6 TBSP white sugar

Grease a pie plate, insert the pie dough, flute the edges and spray the inside of the pie dough with Pam. Bake at 350 degrees until crust is done, then cool completely. In a saucepan over medium low heat add butter and brown sugar--cook/stir until butter is melted and brown sugar is dissolved. Remove from heat. Beat egg yolks and set them aside. In a bowl add flour and 1 cup milk--stir well. Add beaten egg yolks and salt--stir until mixed. Add remaining 1 cup milk--stir until mixed. Put the brown sugar mixture back on the stove over medium low heat and add the flour mixture--cook/stir until thickened (it takes a LONG time, at least 30 minutes). Once thickened, remove from heat and add vanilla--stir for a few minutes until nice and thick, then let it cool until just warm. Meringue--in a mixer add 3 eggs whites, 1/2 tsp. vanilla and 1/4 tsp. cream of tartar--beat until peaks forms. Slowly add 6 TBSP white sugar while beating--beat until stiff peaks form. Spread the meringue over the warm pie making sure all edges of the pie are covered. Dip your finger in warm water and make a swirl pattern in the meringue. Bake at 350 degrees for 14-15 minutes or until meringue has a nice golden brown color. Cool completely. Refrigerate until cold.

#3345 - Holiday Amish Sugar Cakes

(by Shirley McNevich)

Note: these are large, puffy cookies and are not too sweet, so be generous when sprinkling the colored sugar.

1 cup butter flavored Crisco
2 cups white sugar
3 eggs
2 tsp. vanilla
3 1/2 cups flour
1 TBSP baking powder
1 tsp. baking soda
1 tsp. cream of tartar
a pinch of salt
1 cup buttermilk
red and green colored sugar for sprinkling

In a mixer add Crisco and white sugar--beat. Add eggs--beat. Add vanilla, baking soda, cream of tartar and salt--beat. Add buttermilk--beat. Slowly add flour--beat. Drop batter by heaping tablespoonfuls on to greased cookie sheets (3" apart). Sprinkle colored sugar over the tops of the cookies. Bake at 350 degrees for 10-12 minutes or until browned around the edges.

#3195 - Buttery Cutout Cookies

(by Shirley McNevich)

2 eggs
1 1/2 cups white sugar
1 1/2 cups softened butter
2 tsp. vanilla
1 tsp. baking soda
1 tsp. cream of tartar
1 tsp. salt
4 cups flour

In a bowl add the flour, salt, cream of tartar and baking soda--stir with a whisk to mix. In a mixer add softened butter and white sugar--beat. Add eggs--beat. Add vanilla--beat. Slowly add the flour mixture--beat (if batter gets too stiff for the mixer, remove bowl from mixer and continue using a wooden spoon). Cover the mixer bowl with Saran wrap and refrigerate the cookie dough for 30 minutes. On a floured counter roll out some of the dough to 1/4" thick (keep unused dough refrigerated until you need it). Use cookie cutters to cut the cookies and place them on greased cookie sheets. Bake at 350 degrees for 8-10 minutes or until lightly browned. Cool slightly, then use a spatula to pick them up and place them on paper towels to cool completely. Frost/glaze/decorate cookies as desired.

#2943 - Amish Vanilla Pie

(by Shirley McNevich)

1 cup white sugar
4 TBSP flour
1 beaten egg
1/2 cup King Syrup molasses
1/2 cup Kayro dark corn syrup
2 cups water
1 tsp. vanilla
2 cups flour
1 cup Domino's dark brown sugar (packed)
1 tsp. cream of tartar
1 tsp. baking soda
1/4 cup softened butter
1/4 cup lard
2 unbaked pie crust doughs

Grease two 9" plates--insert the doughs into each pie plate, flute the edges, and spray the inside of the doughs with Pam. In a saucepan add white sugar, 4 TBSP flour, beaten egg, molasses, corn syrup, water and vanilla--turn heat to medium. Cook/stir until you get a full rolling boil. Remove from heat and cool to room temperature. In a bowl add 2 cups flour, brown sugar, cream of tartar, baking soda, softened butter and lard--mix with a pastry blender to make crumbs. Pour half of the molasses mixture into each of the two pie doughs. Sprinkle half of the crumbs over the top of each pie. Cover just the edges of the pies with strips of foil. Bake the pies at 350 degrees for 30 minutes, then remove the foil and bake 10-15 minutes longer--test with a toothpick for doneness. Cool completely.

#2878 - Cinnamon Pecan Cookies

(by Shirley McNevich)

1 cup softened butter
1 cup white sugar + extra in a bowl for rolling
1 cup Domino's powdered sugar
1 cup canola oil
2 eggs
2 tsp. vanilla
1 tsp. salt
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. cream of tartar
4 1/3 cups flour
1 cup chopped pecans

In a mixer add butter, 1 cup white sugar, powdered sugar and canola oil--beat. Add eggs and vanilla--beat. Add salt, baking soda, cinnamon and cream of tartar--beat. Slowly add flour--beat. Remove bowl from mixer--add chopped pecans--stir until mixed. Roll the dough into 1" balls and roll each dough ball in a bowl of white sugar. Place them on greased cookie sheets and use the bottom of a drinking glass to flatten each cookie (greasing the bottom of the glass if necessary). Bake at 375 degrees for 10-12 minutes.

#2877 - Chocolate Coconut Cream Pie

(by Shirley McNevich)

1 - 9" pie crust dough
2/3 cup white sugar
1/3 cup cornstarch
1/4 tsp. salt
3 cups milk
3 egg yolks
1 TBSP butter
2 tsp. vanilla
1/2 cup Baker's angelflake coconut
Chocolate layer: 3 TBSP Hershey's cocoa; 3 TBSP white sugar; 2 TBSP milk
Meringue: 3 egg whites; 1/4 tsp. cream of tartar; 6 TBSP white sugar

Spray a pie plate with Pam, insert the pie dough, flute the edges of the dough, spray the inside of the pie dough with Pam and bake at 375 degrees for 20 minutes or until lightly browned. Let the pie crust cool. In a saucepan (no heat yet) add 2/3 cup white sugar, 1/3 cup cornstarch and salt--stir well. Slowly add milk--stir until mixed. Turn heat to medium--cook/stir mixture until bubbling and thickened. Turn heat back to low--cook/stir 2 minutes longer. Remove from heat. In a bowl add egg yolks--beat with a fork. Take 3 spoonfuls of the hot sugar mixture and put it in with the beaten egg mixture--beat the eggs again. Now pour the whole egg mixture into the hot sugar mixture--stir well. Place the sugar mixture over medium heat--cook/stir until boiling. Once boiling, cook for 2 more minutes. Remove from heat--add butter and vanilla to hot sugar mixture--stir well. Pour 1 1/2 cups of the hot sugar mixture into a bowl and add the angelflake coconut to it--stir and set it aside. In a separate bowl add the cocoa, 3 TBSP white sugar and milk--stir well. Add the cocoa mixture to the hot sugar mixture--stir well. Cook and stir the sugar mixture again until boiling. Remove hot sugar mixture from heat--pour 1 cup of the hot sugar mixture into the baked pie crust. Pour the coconut mixture evenly over the top. Carefully pour the rest of the hot sugar mixture over the top. In a mixer, beat the egg whites a little bit, add the cream of tartar, add white sugar, then beat until completely stiff and it forms peaks. Spread the meringue over the top of the pie using a spatula and make sure you spread it all the way to the edges to seal the pie. Use your index finger, start in the center of the pie and make a spiral from the center and continue until you get to the edge. Bake at 350 degrees for 12-15 minutes or until meringue is lightly browned. Cool completely. Refrigerate until cold.

#2742 - Brown Sugar Angelfood Cake

(by Shirley McNevich)

1 1/2 cups egg whites
1 3/4 cups Domino's dark brown sugar (packed)
1 cup CAKE flour
1 1/2 tsp. cream of tartar
1 1/2 tsp. vanilla
1/2 tsp. salt

In a bowl add egg whites--let them sit on the counter for 30 minutes or until room temperature. Into a bowl sift 1 cup of the brown sugar and all of the cake flour. Once sifted, sift it AGAIN, then set aside. In a mixer add the egg whites, cream of tartar, vanilla and salt--beat on medium speed until soft peaks form. Slowly add 3/4 cup brown sugar (2 TBSP at a time) while beating mixture. Once all of the brown sugar has been added, beat on high speed until mixture is stiff. Slowly add the sifted cake flour/brown sugar mixture--beat. Spoon the batter into an ungreased angelfood cake pan. Use a tableknife to cut through the batter to eliminate any trapped air. Bake on the lowest rack of your oven at 350 degrees for 25-30 minutes. Frost or glaze as desired.

#2676 - Nutmeg Sugar Cookies

(by Cousin Cathy [Minier] Ulrich)

3 cups flour
2 tsp. baking powder
1 tsp. baking soda
1/4 tsp. nutmeg
1 cup white sugar
1 cup Crisco shortening
2 eggs
1 tsp. vanilla
1/2 tsp. cream of tartar

In a mixer add Crisco and white sugar--beat. Add eggs--beat. Add baking powder, baking soda, nutmeg, vanilla and cream of tartar--beat. Slowly add flour--beat. Refrigerate the dough overnight. The next day, flour your counter, put some of the batter on the counter, flour the top of the batter and roll with a rolling pin to 1/4" thick. Cut the dough with cookie cutters and place them on greased cookie sheets. Decorate with colored sugar if you wish. Bake at 375 degrees for about 8 minutes. Do a test cookie to figure out the correct time for your oven.

#2632 - Glazed Sugar Cookies

(by Shirley McNevich)

1 cup softened butter
1 1/2 cups white sugar
2 tsp. cream of tartar
1 tsp. baking soda
1/4 tsp. salt
2 eggs
2 tsp. vanilla
2 3/4 cups flour
Glaze: 3 or 4 tsp. milk; 1 tsp. vanilla; 1 cup Domino's powdered sugar

In a mixer add butter and white sugar--beat. Add eggs--beat. Add cream of tartar, baking soda, salt and 2 tsp. vanilla--beat. Slowly add flour--beat. Cover and chill dough overnight. The next day, shape dough into 1" balls and place on greased cookie sheets. Flatten cookies with the greased bottom of a drinking glass. Bake at 375 degrees for 10 minutes. Cool completely. Glaze--in a bowl add powdered sugar, 1 tsp. vanilla and 3 tsp. milk--stir well. If glaze is too thick add one more tsp. of milk--stir. Glaze the cooled cookies.

#2471 - Oatmeal Sugar Cookies

(by Shirley McNevich)

1 cup softened butter
1 cup white sugar
1 cup Domino's dark brown sugar (packed)
2 eggs
2 tsp. vanilla
1 1/2 cups flour
1 tsp. cream of tartar
1 tsp. baking soda
1 tsp. salt
3 cups Quaker quick oats
1 cup chopped nuts (optional)

In a mixer add butter, white sugar and brown sugar--beat. Add eggs--beat. Add vanilla, cream of tartar, baking soda and salt--beat. Add flour--beat. Add oats and chopped nuts--beat (continue with a wooden spoon if too thick for the mixer). Shape the dough into a log and wrap it in Saran wrap. Freeze the dough for 2 hours. Remove dough from freezer, unwrap the dough, then slice the log into 1/4" slices. Place the slices on to greased cookie sheets. Bake at 350 degrees for 12-15 minutes or until lightly browned.

#2262 - Vanilla Drop Cookies

(by Shirley McNevich)

1 cup Crisco shortening
2 eggs
1 1/2 cups white sugar
1/2 tsp. salt
1 tsp. cream of tartar
1 tsp. baking soda
1 cup milk
2 tsp. vanilla
3 cups flour
white or colored sugar for dusting

In a mixer add Crisco and white sugar--beat. Add eggs--beat. Add salt, cream of tartar, baking soda and vanilla--beat. Add milk--beat. Slowly add flour--beat. Drop by teaspoonfuls on to greased cookie sheets. Dust the cookies with white sugar or holiday colored sugar if you wish. Bake at 350 degrees for 10-13 minutes.

#2214 - Sour Cream Cutout Cookies

(by Shirley McNevich)

2 cups white sugar
1 cup Crisco shortening
1 tsp. cream of tartar
1 TBSP vanilla
6 cups flour
1 cup Breakstone's sour cream
4 eggs
1 tsp. baking soda
white sugar for sprinkling

In a mixer add white sugar and shortening--beat. Add eggs--beat. Add cream of tartar, vanilla, and baking soda--beat. Add sour cream--beat. Slowly add flour--beat (continue by hand if necessary). Cover and refrigerate dough overnight. The next day roll out some of the dough on to a floured counter (also lightly flour top of the dough). Roll dough to 1/4" thick. Cut cookies with cookie cutters and place cookies on to greased cookie sheets. Sprinkle a little white sugar over the top of each cookie. Bake at 350 degrees until lightly browned. Best to do a test cookie on this recipe for the correct baking time for your oven.

#2173 - Thick Egg White Frosting

(by Shirley McNevich)

2 tsp. vanilla
2 egg whites
1/4 tsp. cream of tartar
1/3 cup water
1 cup white sugar

In a saucepan over medium heat add water, white sugar and cream of tartar--cook/stir until all sugar has dissolved and liquid is bubbling. Remove from heat. In a mixer add egg whites and vanilla--beat on high until stiff peaks form. Turn mixer speed to low and slowly pour sugar mixture into the egg white mixture--beat until mixed, then beat on medium speed for 8 minutes or until mixture is spreadable.

#2171 - German Chocolate Pound Cake

(by Shirley McNevich)

2 1/4 cups flour
1 1/2 cups white sugar
1 tsp. salt
3/4 tsp. cream of tartar
1/2 tsp. baking soda
1/4 tsp. cinnamon
1 cup softened butter
3/4 cup milk
1 tsp. vanilla
4 eggs
1 - 4oz. bar Baker's German sweet chocolate (melted and cooled according to label directions)
Domino's powdered sugar (for dusting)

In a bowl add flour, white sugar, salt, baking soda, cream of tartar and cinnamon--stir to mix. In a mixer add butter and eggs--beat. Add milk and vanilla--beat. Slowly add flour mixture--beat until mixed, then beat for 2 minutes. Add melted chocolate--beat until mixed. Pour batter into a greased and floured 10" tube cake pan. Bake at 325 degrees for 1 hour 20 minutes or until inserted toothpick comes out clean. Cool for 20 minutes, then loosen and invert on to a cake plate. Cool completely. Dust the cake with powdered sugar before serving. Optional: glaze with your favorite chocolate glaze and sprinkle Baker's angelflake coconut over the glaze.

#1984 - Sweet Coconut Brownies

(by Shirley McNevich)

4 eggs
2 cups white sugar
1 cup softened butter
2 tsp. vanilla
3/4 tsp. cream of tartar
2 cups flour
1/2 cup chopped nuts (optional)
1/2 cup Hershey's cocoa
Topping: 1 TBSP vanilla; 1 - 14oz. can Eagle brand sweetened condensed milk (NOT evaporated); 4 cups Baker's angelflake coconut

In a mixer add softened butter and white sugar--beat. Add eggs--beat. Add vanilla--beat. Remove bowl from mixer--add cream of tartar, cocoa, flour and chopped nuts--stir just until mixed. Pour HALF of the batter into a greased 9 x 13 cake pan--set aside. In a separate bowl add Eagle milk, vanilla, and coconut--stir until mixed. Spread the coconut batter evenly over the chocolate batter in the cake pan. Carefully pour the other half of the chocolate batter evenly over the top of the coconut layer. Bake at 350 degrees for 40-50 minutes. Cool completely, then refrigerate overnight. The next day, cut into squares.