Vanilla Cream Pie

From Grandma Lu's kitchen to Sharlynn's kitchen to mine! Nick loves the coconut version.

4 eggs
3/4 cup sugar
1/4 cup cornstarch
2 1/2 cups half-and-half, light cream, or milk (i usually just use milk)
1 tablespoon butter or margarine
1 1/2 teaspoons vanilla

Separate egg yolks from whites; set white aside for meringue. In a medium saucepan, combine sugar and cornstarch. Gradually stir in half-and-half (or cream or milk). Cook and stir over medium-high heat until thickened and bubbly; reduce heat. Cook and stir for 2 minutes more. Remove from heat. Slightly beat egg yolks with a rotary beater or fork. Gradually stir about 1 cup of the hot filling into yolks. Add egg yolk mixture to filling in saucepan. Bring to a gentle boil; reduce heat. Cook and stir for 2 minutes more. Remove from heat. Stir in butter and vanilla.


COCONUT CREAM PIE: prepare as above, except stir in 1 cup flaked coconut with butter and vanilla.

BANANA CREAM PIE: prepare as above, except before adding filling, arrange sliced bananas over bottom of shell.

DARK CHOCOLATE CREAM PIE: prepare as above, except increase the sugar to 1 cup. Stir in 3 ounces chopped unsweetened chocolate with the half-and-half.

SOUR CREAM-RAISIN PIE: prepare as above, except decrease sugar to 2/3 cup and increase the cornstarch to 1/3 cup. Fold in 1 cup raisins and 1/2 cup dairy sour cream with the butter and vanilla. Heat filling mixture through (do not boil).



This is an easy recipe. I usually cook it low and slow - that way it doesn't curdle or burn. ENJOY!

Red Velvet Crinkle Cookies

Pinterest! Love it. These are delicious and very festive! Lemon zest is a must!

Hands-On Time: 20 minutes
Total Time:
Servings: About 4 dozen cookies
Rating: 4.5 stars
Description:
A deep red, chewy cookie that has a delicate crackled crust dusted with a touch of powdered sugar.
Ingredients
6 tablespoons butter
1 cup powdered sugar
1 teaspoon cornstarch
1 box Duncan Hines® Red Velvet Cake Mix
2 large eggs
1 teaspoon lemon zest
Baking Instructions
Preheat oven to 375°F. Melt butter; set aside to cool. Place powdered sugar and cornstarch in shallow dish. Mix with a fork to blend.
Place cake mix, cooled butter, eggs and lemon zest in large mixing bowl. Mix by hand until well blended and a dough forms.
Form dough into 1-inch balls and roll in powdered sugar. Place on cool, ungreased baking sheets about 2 inches apart.
Bake, 1 sheet at a time, in center of oven for 9 to 11 minutes or until set. Cool 1 minute. Transfer to wire rack to cool completely.
Store in airtight container with wax paper or parchment separating layers.
Tips:
For consistency, use a small scoop (1 to 1-1/4 inches in diameter) to form dough into balls.
For best results, bake only one sheet of cookies at a time. If two are baked at once, rotate sheets midway through baking.
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