Golden Raisin Custard Piecobbler Food

RAISIN CUSTARD PIE

Steps:

• In a large saucepan, combine sugar and cornstarch. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir for 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; gently stir in raisins and lemon juice. Pour hot filling into crust., For meringue, in a small bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Spread over hot filling, sealing edges to crust. Bake at 350° for 10-15 minutes or until golden brown. Cool on a wire rack for 1 hour; refrigerate for 1-2 hours before serving. Refrigerate leftovers.,

APPLE RAISIN COBBLER

Steps:

• Topper-------------.
• Sift together flour, sugar, baking powder and salt.
• Cut in butter until crumbly.
• Combine egg and milk.
• Add all at once to dry ingredients.
• Stir just until moistened.
• Set aside.
• Cobbler-------------.
• In sauce pan combine the brown sugar, cornstarch and ginger.
• Stir in water and raisins.
• Cook and stir till thickened and bubbly.
• Stir in apples, lemon juice and butter.
• Cook till apples are hot, about 5 minutes.
• Put into 2 quart casserole.
• Drop topper in mounds atop hot fruit.
• Bake, uncovered, at 400* until lightly browned, about 25 minutes.

PEAR CUSTARD COBBLER

Steps:

• Heat oven to 350°F
• Combine brown sugar, 3 eggs, cornstarch and 1/4 teaspoon salt in small bowl; mix well.
• Gently stir in pears.
• Spoon into greased 8-inch square 2 quart baking dish.
• Set aside.
• Combine flour, sugar, baking powder and 1/2 teaspoon salt in medium bowl.
• Cut in butter with pastry blender or fork until mixture resembles coarse crumbs.
• Stir in milk, 1 egg and walnuts.
• Drop dough evenly over pear mixture into 9 mounds.
• Bake for 40 to 45 minutes or until filling is set and biscuits are golden brown.
• Serve warm.

FRESH LEMON COBBLER

Steps:

• Grease 9x12 casserole/cake pan.
• Sift salt and flour together.
• Add shortening and sugar and cut.
• Add beaten egg and water.
• Roll very thin.
• Line pan (bottom/sides) with crust.
• Slice washed lemons (as you use them) into paper-thin slices.
• Cover bottom crust with overlapped slices.
• Sprinkle 1/3 to ½ cup sugar over slices.
• Add butter (in pat-sized pieces) liberally.
• This is a complete layer.
• Add layers until you run out of vertical space or crust.
• Bake in 325°F oven for about an hour or until crust is golden brown.
• Cool and serve with vanilla ice cream.
• It is VERY sour!

THE BEST PUMPKIN PIE COBBLER

Steps:

• In large bowl, combine all ingredients except butter, nuts, and cake mix.
• Mix well.
• Pour into greased 9x13 pan.
• Sprinkle dry cake mix evenly over the pumpkin mixture.
• Melt butter and drizzle it over the cake mix.
• If using, sprinkle with nuts.
• Bake 1 hour or until done.
• Best when eaten warm and served with french vanilla ice cream.
• Hope you enjoy as much as we do!

FANTASTIC RAISIN-COCONUT PIE

Steps:

• Set oven to 400 degrees.
• Line two 9-inch pie plates with pastry, flute as desired.
• Prick holes all over the pastry using a fork.
• Bake for 8 minutes; cool on wire racks.
• Place the raisins in a saucepan and cover with water, bring to a boil, then remove from heat; set aside.
• In a mixing bowl cream butter with both sugars.
• Beat in eggs, vanilla and cinnamon until thoroughly combined.
• Drain the raisins, then stir into the creamed mixture along with nuts and coconut (the mixture with look slightly curdled).
• Evenly divide the mixture between the two crusts.
• Place the pies on a baking sheet.
• Bake at 350 degrees (bottom oven rack) for 30-35 minutes or until set.
• Cool and top with whipped cream or ice cream.
• DELICIOUS!

OLD FASHIONED RAISIN PIE I

Steps:

• Combine raisins and water in a small saucepan. Boil 5 minutes. Blend brown sugar, cornstarch, cinnamon, and salt together; add to hot raisins. Cook and stir until syrup is clear. Remove from heat, and stir in vinegar and butter or margarine. Cool slightly.
• Turn filling into a pastry lined pan. Cover with top crust. Seal edges, and cut slits in the top crust.
• Bake at 425 degrees F (220 degrees C) for 30 to 35 minutes.