Jan's Pie Crust

 Makes enough for 4 pies or more.

5 lbs flour

3.5 lbs crisco

salt

Mix with cold milk or ice water until the dough holds together.

Roll out onto pie plates.

Jan's Date and Nut Bread

 5.5 ounces of cut dates

1 tsp baking soda

1 cup boiling water

1 cup sugar

2 tbsp butter

1 egg

1 cup chopped toasted nuts

1 tsp vanilla

1.5 cups flour

Soak dates in boiling water and baking soda.

Mix rest of ingredients, then add date mixture.

Grease and flour loaf pan.

Bake at 350 degrees for 45-60 minutes.

Jan's Dutch Apple Pie

 Enough apples for 4 pies

Mix sliced and peeled apples with 1 cup brown sugar

2 tbsp flour

1 tsp cinnamon

1 tsp lemon juice

Mix together:

6 cups sugar

1 cup brown sugar

1 cup farina

2 tbsp cinnamon

1 tbsp nutmeg

Add mixture to apples and mix well.

Cover with streusal topping and bake at 425 degrees for 15 minutes. Lower temperature and bake at 350 degrees for 45 minutes.

Pie Crust Like I Learned in Home Economics

 Sift the flour and salt onto wax paper. Save the sugar for later. Use a pastry blender and cut up the crisco into small pieces, add ice water and blend until it comes to a ball.

Roll out onto wax paper with a little flour.

Spray the pie plate with PAM. Flip the rolled pie crust onto plate.

Brush shell with a little milk and sprinkle with sugar.

Bake a single pie at 450 degrees for 15 minutes.  Bake longer for a two crust pie. It made one big deep dish crust plus a little left over.

Sift

Chef Deborah's Muffaletta

 Marco Polo bread (Round)

Cut the top off and scoop the bread out of the middle.

Fill in this order:

Black greek olives (no pits)

Artichoke hearts (marinated or plain)

Prosciutto

mortadella

hot cappicola

suppresetta

piacenti (tuscan grilled ham)

provolone

sliced tomatoes

lettuce

Put the top of the bread on the loaf and cut into quarters

Taco Pie

 

Buried Cherry Cookies