Grandma Johnson’s (GG’s) Recipe Box – Pies & Pastries

Pecan Puff
270F
2 1/4 cup flour
1 silver Tspoon dough
1 cup butter
1/2 cup powdered sugar
1 tsp vanilla
1 cup chopped nuts
Form in balls. Place on cookie sheet. 30 minutes. Roll while warm in powdered sugar again when cool.

Pecan Pie
1/3 cup brown sugar
1/4 cup butter
1 cup white corn syrup
3 eggs
vanilla
little salt
1 cup pecans
Add butter, softened to brown sugar. Cream. Add syrup, eggs, slightly beaten. Mix well. Hot oven 10 min reduce to 350F. Bake firm 30 minutes- 350F. Can use 1 1/2 cup coconut – 45 minutes.

Bob’s Fudge
3 cups sugar
2 1/2 cubes butter
1/2 cup Karo
1 cup milk
3 squares chocolate
1 envelope gelatin
1 can cocktail peanuts
Vanilla to taste
Cook to 238F stirring constantly all ingredients but vanilla & peanuts. Let stand for 25 minutes without stirring. Then add vanilla & peanuts and beat with wooden spoon until it becomes dull. Pour into lightly greased pan & cool.

Fresh Glazed Peach Pie – Mpls Star & Trib
1 (9 inch) baked pie shell
1/2 of a 6 oz can frozen concentrated orange juice
3/4 cup sugar
3 Tbsp cornstarch
1 1/2 cup water
1 Tbsp lemon juice
5 fresh peaches, peeled & sliced
Whipped cream for topping
Make pie crust and bake.
Mix thawed concentrated orange juice with the sugar, cornstarch and water in a saucepan. Cook, stirring constantly, until clear. Cool. Add lemon juice. Put some of the glaze on the bottom of the pie crust, add sliced peaches and top with remaining glaze. Be sure to cover all peach slices so they don’t darken. Chill for several hours and serve topped with whipped cream.

Amazing Coconut Pie – Baker’s Angel Flake Coconut
2 cups milk
3/4 cup sugar
1/2 cup biscuit mix
4 eggs
1/4 cup butter or margarine
1 1/2 tsp vanilla
1 cup coconut flakes
Combine milk, sugar, biscuit mix, eggs, butter and vanilla in electric blender container. Cover and blend on low speed for 3 minutes. Pour into greased 9 inch pie pan. Let stand about 5 minutes, then sprinkle with coconut. Bake at 350F for 40 min. Serve warm or cool.

Chocolate Swirl Cheese Pie – Baker’s Chocolate
1 cup sugar
3 pkgs (8 oz each) cream cheese softened
5 eggs
1 Tbsp vanilla
1 pkg (4 oz) Baker’s German sweet chocolate melted & cooled
Add sugar to cheese in a bowl, beating well. Add eggs, one at a time; beating well after each addition. Add vanilla. Measure 2 cups of the cheese mixture, fold in chocolate. Put remaining cheese minute into well buttered 10 inch pie pan or 9″ square pan. Add spoonfuls of the chocolate cheese mixture and zigzag a spatula through batter to marble. Bake at 350F for 40-45 minutes. Cook then chill. Cut in wedges. Makes 12 servings.

Chocaroon Pie – Baker’s Coconut
3 squares unsweetened chocolate
1/2 cup butter or margarine
3 eggs, slightly beaten
3/4 cup sugar
1/2 cup all purpose flour
1 tsp vanilla
2/3 cup unsweetened condensed milk
2 2/3 cups coconut
Melt chocolate and butter in saucepan over low heat. Stir in eggs, sugar, flour and vanilla. Pour into greased 9 inch pie pan. Combine milk and coconut, spoon over chocolate mixture, leaving a 1/2 – 1 inch border. Bake at 350F for 30 minutes. Cool.

Microwave Peanut Brittle
1 cup raw peanuts
1 cup sugar
1/2 cup light corn syrup
dash salt
1 Tbsp butter or margarine
1 tsp vanilla
1 tsp baking soda
Combine peanuts, sugar, corn syrup and salt in a 2 qt microwavable batter bowl. Microwave (HIGH) 5 min. Stir. Microwave (HIGH) an additional 3 min. Stir in butter and vanilla. Microwave (HIGH) until light golden brown (1/2 – 2 minutes). Stir in soda. Spread on buttered jelly roll pan. Cool. Break into pieces. Amount 1 pound. Recipe tested in a 600-700 watt microwave oven.

Willow Sky High Coconut Cream Pie- Mpls Star & Tribune
3 cups milk, scalded
1/2 cup sugar
1 Tbsp butter
Pinch of salt
1/4 cup grated fresh coconut
5 Tbsp cornstarch
4 egg yolks
1/4 tsp vanilla
1 (9 inch) baked pastry shell, cooled
Meringue:
6 egg whites
1/2 tsp cream of tartar
1/2 tsp salt
1/4 cup sugar
1/2 tsp vanilla
Grated fresh coconut for garnish
Combine milk, sugar, butter, salt and coconut in a double boiler. Let mixture come to a near boil, stirring occasionally. Mix cornstarch with a little water and add to hot milk. Continue cooking and stirring until thickened.
Beat egg yolks. Add a small amount of hot mixture to yolks and mix well. Add this to the hot mixture with the vanilla. Cook and stir for about three minutes more. Chill and then fill pie shell.
To make the meringue, beat egg whites, cream of tartar and salt together until soft peaks form. If you don’t have a large mixer with blades bigger than 4 inches, make half of the meringue at a time. Gradually beat in sugar until meringue is smooth and stands very firm. Stir in vanilla.
Top filling with meringue, spreading so meringue touches pie crust. Place in a preheated, 400F oven for about 10 minutes or until meringue is brown. Cool or chill before serving.

Apple Pie – The Tea Room
7 cups sliced green apples
1/2 cup sugar, white
1/2 cup brown sugar
3 Tbsp flour
3/4 tsp cinnamon
1/4 tsp nutmeg
2 Tbsp butter
In bowl, toss apples with sugars, flour and spices. Place in unbaked pie crust; dot with butter. Cover with top crust. Bake at 425F for 40 minutes or until apples are tender.

Easy Caramel Rolls – The Tea Room
Set out 1 loaf of frozen bread for 4-5 hours.
Melt in 9×9 cake pan:
2 1/2 Tbsp butter
1/4 cup light Karo syrup
1/4 cup brown sugar
Scatter pecans or walnuts over the above mixture.
Roll out dough on floured board. Butter well; sprinkle with 1/4 cup brown sugar and 1 tsp cinnamon (mixed). Roll up and cut into 20 even pieces. Place pieces on top of caramel mixture. Bake at 350F for 20 minutes or more.

Better Than Robert Redford – 4 layer dessert – The Tea Room
Mix these ingredients. Pat into 9×13 pan. Bake at 350F for 15 minutes.
1 cup flour (1 1/2 cup *GG’s note)
1/2 cup nuts (1 cup *GG’s note)
1/2 cup butter (1 cup *GG’s note)
Then:
1 8oz cool whip
2 3oz pkg chocolate instant pudding
1 cup sugar
1 8oz cream cheese
3 cups milk
Combine 1 cup cool whip with sugar and cream cheese. Beat until fluffy and spread over crust.
Combine milk with instant pudding mix and pour over above. Spread remaining cool whip as the 4th layer and sprinkle with chopped nuts. Refrigerate for several hours. Cut in squares to serve.

Blueberry “Philly” Dessert – The Tea Room
Press the following into a 9×13 cake pan:
2 cups graham cracker crumbs
1 cup granulated sugar
1 cup melted butter
Mix:
4 beaten eggs
2 (8oz) pkgs softened cream cheese
2 cups sugar
Pour over crust. Bake at 375F for 25 minutes or until light brown. Cool.
Mix one can blueberry pie filling with 1 (or 2) boxes fresh blueberries. Pour over top. Keep refrigerated. Serve with whipped cream topping. (You may substitute frozen berries when fresh are not available.)