GRANDMA B's PIE CRUST

GRANDMA B's PIE CRUST
recipe from Josephine Schiess Bruderer

Blend with a pastry cutter:

1 cup shortening (Kelly uses butter flavored Crisco)
2 cups flour
2 tsp sugar*
dash of salt
4 TBS milk - add with a fork

Shape w/waxed paper into a ball (can be made ahead and refridgerated)
Divide in two
Roll out onto a floured pastry cloth

Makes a double crust

* omit sugar if making a savory pie (ie: chicken, clam etc...)

CANDIED CRANBERRIES

CANDIED CRANBERRIES
recipe from Grandmama

Combine in a pan with a lid:

1 lbs fresh cranberries
2 cups sugar
1 cup water
1/4 tsp baking soda
pinch of salt

Bring to a boil, cover and cook 3 minutes
DO NOT REMOVE LID until next day*

cool in garage overnight

* If you remove the lid to check on the berries they will get mushy

SWEET POTATO CORN BREAD MUFFINS

SWEET POTATO CORN BREAD MUFFINS

Cook 2 medium sized sweet potatoes in microwave oven (stab them with a fork a couple of times before cooking) when cool enough to handle, slice them open length wise and scoop out the sweet potato, discard the skins. Put sweet potato into a mixing bowl with 1/2 cup milk and mix with a hand mixer until the mixture is smooth. Set aside.

Melt 1 stick of butter in the microwave, set aside.

In a bowl combine by hand:

2 eggs, slightly beaten with a fork
1/2 cup sugar
1/2 cup corn meal
1/2 tsp baking powder
1/2 cup milk
the melted butter
2 1/4 cups bisquick

Fold in sweet potato mixture

Spoon into greased muffin pan. Will make 12 very large muffins or 12 regular muffins and a small loaf.

Bake at 350 degrees for 20 minutes or until done. For a small loaf you'll want to cook for about 25 minutes. (Use the toothpick test to check for doneness.)

Delicious warm or at room temperature