1 9" Unbaked Pie Shell 3 Egg Yolks 1 c. Buttermilk 1/8 tsp. Soda 1 Tbsp. Flour 1 c. Granulated Sugar 1 tsp. Lemon Extract Beat egg yolks until thick and lemon colored. Stir soda into buttermilk. Mix buttermilk into egg yolks. Stir together flour and sugar. Mix sugar into egg mixture. Stir in lemon extract. Pour mixture into top of a double boiler. Cook over hot water stirring constantly until mixture thickens. Pour into pie shell. Bake 25-30 minutes at 350°F. until custard is set. Top ... Read More

Crust: 1 c. Flour 1/2 c. Butter 1/4 c. Granulated Sugar Using a pastry blender cut butter into flour mixture and sugar. Pat mixture into 8" x 8" pan. Bake 15-20 minutes at 350°F. Filling: 1 c. Brown Sugar 1/2 c. Granulated Sugar 1 Tbsp. Flour 3 Eggs, beaten 1/4 c. Butter, melted 1 tsp. Vanilla Stir together sugars and flour. Add eggs, butter and vanilla. Mix well. Pour over baked crust. Bake another 25-30 minutes at 350°F. Let cool, cut into bars. ... Read More

1/2 c. Butter 1/2 c. Granulated Sugar 1/2 c. Brown Sugar 1 Egg 1 tsp. Vanilla 1 1/2 c. Flour 1/2 tsp. Baking Powder 1/2 tsp. Soda 1/2 tsp. Salt 2 c. Corn Flakes, crushed 1 c. Coconut 3/4 c. Pecans, chopped Cream butter, sugars, egg and vanilla until light and fluffy. Stir in remaining dry ingredients until well combined. Roll dough into 1" balls. Place on parchment lined cookie sheet. Bake 10-12 minutes at 350°F. ... Read More

Dough: 1/2 c. Butter 1 c. Flour 3/4 c. Sour Cream Filling: 1/2 c. Apricot Preserves 1 1/2 tsp. Lemon Juice 3/4 c. Walnuts, chopped 1/2 c. Coconut 2 Tbsp. Maraschino Cherries, finely chopped Using a pastry blender combine flour and butter until crumbly. Stir in sour cream until soft dough is formed. Refrigerate dough at least 6 hours or up to 4 days. For filling combine apricot preserves and lemon juice, cutting any large pieces of apricots into small pieces. Stir together nuts, ... Read More