1 can cream corn
3/4 c. milk
1/3 c. wesson oil
2 eggs slightly beaten
2/3 c. corn muffin mix (can use Jiffy)
1 1/2 c. grated cheddar cheese
Mix all liquid ingredients. Add dry ingredients. Pour in 9 x 9 dish. Sprinkle top with 1 1/2 c. grated cheese. Bake for 45 minutes at 400 degrees uncovered.
Mrs. Durgen's Strawberry Pie
Double Crust to make 2 pies
2 cups flour
1 t. salt
2/3 plus cup Crisco
1/2 c. cold water
Mix flour and salt. Add Crisco using a pastry blender or fork. When completely mixed, add cold water and blend thoroughly. Divide crust in two and roll each out between two pieces of waxed paper. Remove top waxed paper and form into 9 inch pie pan.
Bake creust at 400 degrees for 10 minutes.
Filling
2 PUS cups strawberries (whole or sliced) to fill the bottom of each pie crust.
2 PLUS cups of crushed strawberries
2 C. water
2 C. sugar
8 T. corn starch
2 T. lemon juice
In baked crust, place sliced or whole strawberries
Pre-mixed, corn starch with small amount of water, for thickening.
In a pre-cooked 9 inch pie shell, place strawberry halves or wholes, filling up the botto of the crust.
Bring crushed strawberries, water, and sugar to a boil, and stir until clear and thick.
Stir in corn starch thickener.
Add lemon juice
Pour over sliced whole strawberries and refrigerate
Top with whipped cream or ice cream
2 cups flour
1 t. salt
2/3 plus cup Crisco
1/2 c. cold water
Mix flour and salt. Add Crisco using a pastry blender or fork. When completely mixed, add cold water and blend thoroughly. Divide crust in two and roll each out between two pieces of waxed paper. Remove top waxed paper and form into 9 inch pie pan.
Bake creust at 400 degrees for 10 minutes.
Filling
2 PUS cups strawberries (whole or sliced) to fill the bottom of each pie crust.
2 PLUS cups of crushed strawberries
2 C. water
2 C. sugar
8 T. corn starch
2 T. lemon juice
In baked crust, place sliced or whole strawberries
Pre-mixed, corn starch with small amount of water, for thickening.
In a pre-cooked 9 inch pie shell, place strawberry halves or wholes, filling up the botto of the crust.
Bring crushed strawberries, water, and sugar to a boil, and stir until clear and thick.
Stir in corn starch thickener.
Add lemon juice
Pour over sliced whole strawberries and refrigerate
Top with whipped cream or ice cream
Raspberry Pocket Pies using Pocket Pie Maker
1 15 oz. pkg refrigerated pie crust dough for 1 recipe of pastry for double crust pie
1/3 c. sugar
2 T. cornstarch
1 c. fresh raspberries
1 egg, beaten
more sugar if desired
Heat oven to 400 Unwrap refrigerated dough or roll homemade dough into 9 inch circle Using back of Pie Press, cut circle out of pastry dough Place dough circle onto top of crimped side of Pie Press. Press pastry circle down slightly in center. In small bowl, stir together 1/3 c. sugar and cornstarch; set aside. Spoon 2 T. raspberries onto indented portion of pastry circle, slightly off center. Sprinkle l T sugar mixture over berries. Using a pastry brush, brush edges of pastry circle with beaten egg. Using handles of Pie Press, fold pie in half and squeeze tightly to crimp and seal edges. Place pocket pies on a baking sheet that has been lined with parchment paper. Brush tops with egg mixture and sprinkle with additional sugar. Cut 2 small slits in top of pie to allow steam to escape. Repeat procedure with remaining pastry dough and filling ingredients. Bake for 15 to 20 minutes, until golden brown. Cool and serve.
1/3 c. sugar
2 T. cornstarch
1 c. fresh raspberries
1 egg, beaten
more sugar if desired
Heat oven to 400 Unwrap refrigerated dough or roll homemade dough into 9 inch circle Using back of Pie Press, cut circle out of pastry dough Place dough circle onto top of crimped side of Pie Press. Press pastry circle down slightly in center. In small bowl, stir together 1/3 c. sugar and cornstarch; set aside. Spoon 2 T. raspberries onto indented portion of pastry circle, slightly off center. Sprinkle l T sugar mixture over berries. Using a pastry brush, brush edges of pastry circle with beaten egg. Using handles of Pie Press, fold pie in half and squeeze tightly to crimp and seal edges. Place pocket pies on a baking sheet that has been lined with parchment paper. Brush tops with egg mixture and sprinkle with additional sugar. Cut 2 small slits in top of pie to allow steam to escape. Repeat procedure with remaining pastry dough and filling ingredients. Bake for 15 to 20 minutes, until golden brown. Cool and serve.
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