Divinity

Divinity

2 1/2 cups sugar
1/2 cup light corn syrup
1/2 cup water
2 egg whites
1 teaspoon vanilla
1/2 cup chopped nuts

Mix sugar, corn syrup and water. Cook at medium heat in sauce pan until it reaches 260 degrees which is a hard boil stage. You are ready with the other step when the ingredients are almost at hard boil stage. To the side before the mixture is ready take 2 egg whites and mix until it reaches stiff peaks. Make sure you whip the egg whites in a large bowl. Slightly pour the liquid into the egg whites and continue to mix on high speed on mixer. Keep mixing after all hot liquid is mixed. You will continue to mix with mixer until it becomes dull in color and starts to thicken. This is where you will turn off mixer and work with a wooden spoon. Have a buttered plate ready to pour candy into plate. As it gets thick then put vanilla and only when ready to put on plate add nuts. Fold in and be ready to place on plate. Let it completely cool and then cut into squares. Then place in a container with a lid or serve to your family and friends.

Pink Lemonade Pie

Pink Lemonade Pie

1 graham cracker crust
1 can sweetened condensed milk
1 small container Cool Whip
1 small can frozen pink lemonade

Mix condensed milk and undiluted defrosted pink lemonade with a wisp. Then fold in defrosted Cool Whip . Pour into crust and chill in freezer for 2 hours or until firm.

Millionaire Pie

Millionaire Pie

2 graham cracker pie crust
1 8 ounce cream cheese
1 can sweetened condensed milk
1 10 ounce Cool Whip
1 small can of crushed pineapple
1 cup of chopped pecans
18 cherries chopped
5 tablespoons of lemon juice

Drain pineapple and put to side. Mix cream cheese and sweetened condensed milk. Then fold in Cool Whip. Add all other ingredients including the pineapple to fold in well. Spoon into the 2 pie crust and place in the refrigerator for several hours or overnight. This is a great pie for Holidays. Enjoy.

 

Custard Pie

Custard Pie

6 eggs
1 cup sugar
1/4 teaspoon nutmeg
3 cups hot milk
1 teaspoon vanilla

2 deep dish pie crust

Mix eggs, sugar, nutmeg, and vanilla with a mixer or a whisp. Heat milk but be careful to not scald. Add milk into other mixture.(It is not necessary to heat the milk but it blends all ingredients together better.) Take the pie crust and bake to a very light golden color to just cook a little. I usually keep pie crust in oven and  pour the mixture into the crust. Make sure pies are placed in the oven far enough back that when you get mixture into crust you do not have to move the crust. Slowly push the rack back into the oven and shut the  door. Cook at 350 degrees for 30 minutes or longer. Sometimes I have to turn temperature to 325 degrees and let cook slower. Check the pies to see if done by moving them a little to see if they look like jello would in a container to eat. Then remove and place on a rack to cool. This was a recipe of my grandmother Bowman but she didn’t use pie crust. She would butter an oven glass dish and pour mixture into it and cook. I can remember it on the table in the kitchen after she had cooked it. I don’t remember her using a crust. She would place in the refrigerator after we had what we wanted. There will be many more recipes mentioned on this site

Butterfinger Ice Cream

Butterfinger Ice Cream

2 cans sweetened condensed milk
2 packages vanilla instant pudding
4 cans evaporated milk
4 cans water
6 Butterfinger bars (broken into small pieces)
Milk

Mix instant pudding and milk together in a large bowl. Then add sweetened condensed milk and stir till smooth. Add Butterfinger pieces and pour into a  large ice cream freezer. Add extra whole milk to fill line.  If you use a smaller ice cream freezer us 3 cans of milk and 3 cans water.

This is great anytime of the year. Enjoy.

Divinity Nut Pie

Divinity Nut Pie

3 egg whites
1 cup sugar
1 cup chopped nuts
23 Ritz crackers
1 teaspoon vanilla

Topping

1/2 pint whipping cream
1/2 teaspoon powdered cocoa
3 tablespoons sugar

Beat egg whites and slowly add sugar after egg white peaks are stiff. Fold in chopped nuts. Take Ritz crackers and roll into crumbs. Add to mixture vanilla. Put this into a buttered pie plate and bake at 350 degrees for 30 minutes. Let cool. Then take whipping cream and add sugar slowly as you whip. Be careful not to whip the cream to butter. Fold in the cocoa powder. Then place in the cool pie crust. Let chill about an hour in refrigerator.

This first pie recipe is in Honor of my sister-in-law, Jo Murphrey. She is with Jesus now but on Christmas Day when we went to her house to celebrate, this was her special pie. After the awesome turkey, dressing, ham, fresh cream corn, green butter beans and don’t forget the fresh yeast rolls. There were many other dishes for the little ones liking. After the meal we all ask where is the Divinity Nut Pie. Of course she had lemon ice box pie, strawberry pie, pink lemonade pie, and chocolate cream pie. I truly miss those days at her house and the opening of presents prior to the amazing meal. You will enjoy this pie for sure.

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