-
Check here for the full archive of recipe collections.More >> Check here for the full archive of recipe collections.More >> Stuffed with meats, veggies or cheeses, savory pies are a favorite on kitchen tables around the world. Dig in and check out this variety of recipes.More >> Stuffed with meats, veggies or cheeses, savory pies are a favorite on kitchen tables around the world. Dig in and check out this variety of recipes.More >> Check out this collection of ways to use graham crackers, a snack time favorite and classic ingredient in desserts.More >> Shake up some of your favorite St. Patrick's Day ingredients with a twist on tradition. Click through for recipes featuring corned beef, cabbage and potatoes.More >> From chocolate to red velvet to lemon, there are few things as inviting as a homemade cake. Check out this variety of recipes.More >>
-
Try these Ingredient Substitutions when you're in a bind!More >> Try these Ingredient Substitutions when you're in a bind!More >> Simple solutions for healthier cooking.More >> Substituting a few siple ingredients in your recipes will go a long way to making them - and you - significantly more healthy! More >> A pinch of this, a dab of that... click here for a printable conversion chart.More >> Keep this posted on your refrigerator for easy reference! More >> Money Saving IdeasMore >> Money saving ideas to bet on.More >>
Recipe from Lynda Jefferson of Georgia
1 1/2 cup of sugar
1 heaping Tablespoon of self-rising flour
5 eggs (yolks only) - save the whites
4 cups of milk
1 teaspoon vanilla
1 stick butter
2 pie shells
Mix the sugar and self-rising flour while dry in a large bowl. Then put 5 egg yolks into 4 cups of milk, add 1 teaspoon vanilla and beat it real well. Melt 1 stick of butter and put all this together. Cook in saucepan until it thickens. Pour into your 2 deep pie shells and bake at 350 until your crusts are brown.
While baking beat up egg whites until they are stiff to put on pies. Then put them on the pies and bake in the oven after the pies crusts are golden brown. Allow egg whites to get a little brown.
Then they are ready to eat!
