I absolutely love Papa’s eggnog but unfortunately, I don’t have permission to share it with everyone, yet. This cheesecake has not been tested with his recipe but it has been tried with other store-bought kinds and it is wonderful!
Try making your graham cracker crust with gingersnaps instead of graham crackers and use freshly ground nutmeg if at all possible!
This recipe is very simple to make and can be put into a homemade graham cracker crust or a chocolate crust.
As you all know the holidays are just around the corner and I’ve already been getting requests for my Fudge! I’ve also been getting requests for some of our family’s favorite recipes… some of which will be making it on our table here shortly!
If you don’t see what you are looking for be sure to check out Mama’s Recipe Box under the Keeper of the Home tab! You’ll also notice that there are no Cookie recipes listed as I have another post scheduled that will be dedicated just to the cookies that Santa loves around this time of year.
Some of these recipes are not that difficult and you can let the kids help… and make some great memories as well!
Grab a plate and maybe a big ole can of whipped cream and dig in!
A sweet old lady shared this recipe with me many years ago when we worked together at a little restaurant. This was her signature pie and people came from all around for a slice of this!
She didn’t really measure so I had to catch her one day when she was whipping this up so we could get it written down.
This stuff is so good… even when you don’t put it in a pie! This can be made in bulk and canned for later use. I always had a stockpile of this on hand when I was into canning. I really do need to get back into it again soon! I’ve never tried freezing it but it should be ok.
This recipe works well for the Apple Crisp Recipe I have. For a pie simply pour a jar into an unbaked pie shell and top with another unbaked pie shell. Bake at 350 for 45 minutes to an hour.
Pecan pie doesn’t have to be hard to be delicious… give this easy recipe a try. Just make sure to get all the shells out of the pecans if you hand shell them… it’s probably a good idea to check your store-bought ones too!
I don’t know if this is actually the recipe that my Mom-mom used but it is close. If you don’t like the ‘skin’ that cooked pudding has then simply place a piece of plastic wrap over the warm pudding so that the wrap touches the top of the pudding. When cool you remove the wrap and the ‘skin’.
In a medium size saucepan whisk together the first four ingredients. Slowly stir in the milk.
Cook this mixture over medium heat until it boils. Stir constantly and boil for about 1 minute.
Remove your pan from the heat and stir in the butter and vanilla.
Pour into a serving bowl and chill for about 2-3 hours.
I usually only use 2 cups of milk and then pour this into a baked pie shell or a graham cracker crust. Chill for 2-3 hours. Top with whipped cream, if desired.
I know that this time of year there are ao many pumpkin-related recipes going around but Pumpkin Pie is a big tradition around here so I wanted to share our recipe. You can put this into a store-bought pie shell or try your hand at a made scratch from pie crust as well. Continue reading “Pumpkin Pie Filling From Scratch”
Coconut is one of my favorite flavors and I’ve been severely deprived lately. That changed over the 4th of July week though when I made this delicious pie. I didn’t pay attention and made too much filling … Oops! This recipe should be just enough for an 8 or 9-inch pie though.
I have been ‘cheating’ and using the store-bought pie crusts from the dairy section but nobody has complained yet. You could also use a graham cracker crust or one of the vanilla crumb crusts I’ve seen at some stores. Continue reading “Nanny’s No Bake Coconut Cream Pie”
Ohhh my! This recipe came to mind when I was posting the Blueberry Pie Filling recipe. This recipe was given to meal a while back when I lived in NC. A dear lady would always bring this to our church dinners and it never lasted long.
I haven’t made this in several years but I will have to add it to my meal plan soon! (I’m all out of blueberries or I’d make it right now. Continue reading “Blueberry Yum-Yum”
I love chocolate in almost any way shape or form and German Chocolate Cake is one of my favorites. A few years ago a friend of mine passed along a recipe for German Chocolate Pie and I was in love. I tweaked the original recipe a little and this is what I came up with.
German Chocolate Pie
Ingredients:
Directions:
Preheat oven to 325.
Line a pie plate with the pie shell. Set to the side.
Mix remaining ingredients together.
Pour into the pie shell.
Bake for 45 – 50 minutes.
I have no idea where I came across the original recipe. I have changed a few things around since I first found it though. This is something I make when I have buttermilk leftover from another recipe.
I use one 9-inch deep-dish but you could probably use 2 smaller pie pans but the pies would be a bit thinner. Continue reading “Southern Buttermilk Pie”
