Monster M&M Cookies

Hi there! You will thank my grandson Cohen for these cookies.  Every year I send a couple of boxes filled with treats, Christmas gifts , games etc.  They live in another province.

While we were facetiming one day he put his face close to the screen and said “grandma can you make me some monster M&M cookies?”  I laughed and said “of course I can”….so off to the grocery store I went…bought M&Ms with peanuts in them (by mistake) but they turned out very yummy!  It’s a huge bag from Costco so I’ll pack the rest in the box.

I must say they turned out delicious…thanks to Pioneer Woman for the recipe! It’s deeeeeeeelicious as my granddaughter would say! LOL

So here goes!


Monster M&M Cookies

  • 1/2 lb butter softened
  • 1/2 cup white sugar
  • 1 1/2 cup brown sugar
  • 2 large eggs
  • 1 TBSP vanilla
  • 1 1/2 cups of flour
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp kosher salt (it melts faster)
  • 1 1/2 cup quick or regular oats ( I used old fashioned)
  • 1 cup M&Ms or more to taste
  • 3/4 cup of semi sweet chocolate chips
  • 2 1/4 cups of Rice Krispies

Directions – makes about 3 dozens. 

  1. Preheat oven to 375 (350 on convection is what I used..two racks)
  2. cream butter and sugars till light and fluffy
  3. add eggs one at a time beating well after each addition
  4. Add vanilla and beat
  5. combine flour, baking powder, baking soda, and kosher salt
  6. add to mixing bowl and mix till combined (don’t overmix)
  7. add in all additional ingredients and mix well…I used my hands
  8. Do not overmix
  9. use a cookie scoop ( I made monster cookies, about 3 1/2 inches across once cooked)
  10. bake 13-14 minutes or until golden brown
  11. serve with a cold glass of milk


Molasses Cookies

Hello my dear friends…it’s been awhile.  Please forgive me for being MIA for so long.

With all this Covid stuff, at camp all summer and life ,I’ve not felt like posting anything..but I’m in the mood now.

Thought I’d start by sharing a new cookie…spices mean fall and they are yummy.  They are soft and pillowy.  They remind me of a cookie my husbands grandmother when I saw this recipe I had to try it.

Enjoy this with your favourite drink.



Molasses Cookies

  1. 4 cups flour
  2. 2 tsp baking soda
  3. 1 tsp salt
  4. 1 1/2 tsp cinnamon
  5. 1  tsp ginger
  6. 3/4 tsp cloves
  7. 2/3 cup of shortening softened
  8. 1 cup brown sugar
  9. 1 cup molasses
  10. 1 3gg
  11. 1 cup milk

Continue reading “Molasses Cookies”

Chocolate Carrot Cake

This is my Valentine’s treat to you!!! Valentine’s Day is fast approaching.  My hubby and I have been invited to celebrate with a group of friends.  So I decided to make this delectable cake into cupcakes.

When I had my business PattyCakes it was my absolute most popular cake.  I thought I’d share this recipe with you today so you can enjoy it as much as we have.

So here goes:

Chocolate Carrot Cake

  1. 2-1/4 cups of all purpose flour
  2. 1 cup flaked coconut
  3. 3/4 cup of Dutch process cocoa powder – sifted
  4. 1-1/2 tsp baking soda
  5. 1 tsp baking powder
  6. 1 tsp cinnamon
  7. 1/2 tsp salt
  8. 2 cups granulated sugar
  9. 1-1/2 cup oil (I use grapeseed)
  10. 3 eggs
  11. 1 tsp vanilla
  12. 8oz crushed pineapple with the juice
  13. 2 cups grated carrot
  14. 1/2 cup semi sweet chocolate chips


Heat oven to 350 degrees

Line 2 regular cupcake pans with liners or grease and sprinkle with cocoa one 9×13 pan

  • In a large bowl, beat together sugar, oil, eggs and vanilla.
  • Beat in pineapple with juice and carrots.
  • Add flour mixture beating only until smooth
  • Stir in chocolate chips
  • Using a scoop fill your cupcakes 3/4 full
  • Or spread into your prepared pan
  • Cupcakes: bake for 21 minutes
  • Cake Pan:  about 21 minutes as well or till done when a toothpick comes out clean
  • Let cool
  • Frost with Cream Cheese Frosting

Cream Cheese Frosting

  1. 1-8oz pkg of cream cheese softened to room temperature
  2. 1 cup butter at room temperature
  3. 4 1/2 -5 cups of icing sugar – sifted
  4. Pinch of salt

Cream your butter and cream cheese together until well blended.  Add salt.  Then add icing sugar a bit at a time and beat until smooth.  Frost your cupcakes with your favourite decorating tip.


Tourtiere (Meat Pie)

Tourtiere (meat pie) is a french tradition.  My mother in law was a great cook and baker.  She taught me how to make pie crust.  She would call me when she was making her meat pie and she’d say “Patsy..I taught you how to make pie crust and now you do it better than me” LOL…miss her!

So today I used her meat pie recipe that she got from a lady she knew….it’s really good.

Make your favourite pie crust recipe or purchase one already made.

Today I made mine in hand pie form….it’s easier for me and my hubby instead of warming up a whole pie.  I used a 5 inch round cutter..put 2 TBSP of filling..wet one half of the dough edge with cold water and fold over and crimped the edge.

So here we go:

Tourtiere (Meat Pie)

  1. 1 lb of ground veal
  2. 2 lbs of ground pork
  3. 1 whole onion chopped
  4. 1 TBSP of parsley
  5. 3 tsp salt
  6. 2 tsp pepeper
  7. 4 large cloves of garlic minced
  8. 3/4 tsp of savoury
  9. 3/4 tsp sage
  10. 3 pinches of cloves

NOTE:  this amount made 25  hand pies (depending on what size you make them).  And 2 5 inch round mini pie plates.


  • prepare your favourite pie crust (or buy one)
  • you will need a 5 inch round cutter or a turnover cutter (see pictures)
  • Line cookie sheets with parchment paper
  • put all your meat and all the rest of the ingredients in a large pot or pan and cook till no more red shows
  • cool till its not hot but warm
  • roll out dough and cut circles in the size you prefer
  • mine took 2 TBSP of meat mixture
  • brush the edge of half the dough circle with water, then fold over and crimp.  You can use a fork.
  • brush tops with an egg wash
  • make 2 slits in each pie for steam to escape
  • bake @425 for 15 minutes…
  • cool completely …..then on cookie sheets freeze before placing them in a container
  • later take how many you want and thaw on a cookie sheet lined with parchment paper
  • place in oven @300 degrees till the centre is nice and hot.




Pumpkin Sheet Cake

This cake is just delicious.  It’s moist, has a creamy cream cheese frosting…raisins.  What more could you want???

This cake recipe belonged to my aunt Murielle…she is my late mom’s sister and I love her to the moon and back.  She has stayed with me while recovering from a couple of surgeries.  She has helped me pack when moving…love love love her!!!

So this recipe is hers…and it is very tasty.

So here goes!!!

Pumpkin Sheet Cake

  1. 3 cups of all purpose flour
  2. 3 tsp baking powder
  3. 1-1/2 tsp baking soda
  4. 3/4 tsp salt
  5. 3 tsp cinnamon
  6. 6 large eggs
  7. 1-1/2 cups of oil ( I used grapeseed)
  8. 3 cups sugar
  9. 1-28oz can of pure pumpkin purée – NOT PIE FILLING
  10. 1-1/2 cups of raisins
  11. 1-1/2 cups of chopped walnuts – toasted for topping


  • in a medium bowl whisk flour, baking powder, baking soda, salt & cinnamon
  • in bowl of a stand mixer beat eggs, oil, sugar and pumpkin till oil is well blended
  • add raisins
  • pour into a 12”x17” sheet pan greased and floured
  • bake @ 350 degrees for approx. 30 minutes
  • if it springs back when touched it is done
  • Cool on rack
  • frost with cream cheese frosting and top with toasted walnuts

Cream Cheese Frosting:

  • in a stand mixer with the paddle attachement beat 2-8oz pkgs of cream cheese at room temperature , 1 lb of butter at room temperature and 1 tsp salt
  • Add 9 cups of icing sugar – sifted a bit at a time
  • blend well between additions of icing sugar
  • Note: you’ll think at first that the cream cheese frosting will be too soft…but once the icing sugar is all added it will be perfect consistency.  Freeze what’s leftover for another time.
  • You can 1/2 the recipe


Peanut Butter Cowboy Cookies

Put on your cowboy boots cause you’re going on a cookie ride!!! This recipe is huge…makes about 5 dz cookies…large cookies.

Been looking at this recipe for a while now and today was the day to try it.  Not overly peanut buttery…but a nice subtle flavour…but lots of texture with the oats, peanuts , chocolate chips etc.  Lots of butter ….YUM!!!

By now you should know that I’m a chocoholic!  If I can sneak chocolate into something I WILL!  I truly believe there should be a medical test for those that don’t like chocolate..just sayin!

Your kids will devour these.  When my kids were at home they would literally inhale fresh cookies…they would never make it to the freezer.  Kind of miss those days.  Always a full house of kids.

So here we go!



Peanut Butter Cowboy Cookies;

Note:  I doubled the recipe.  I find why not freeze some for unexpected company or to surprise someone!

  1. 2 cups flour
  2. 1 tsp baking powder
  3. 1/2 tsp salt
  4. 1 cup butter, softened
  5. 1 cup of brown sugar
  6. 1 cup granulated sugar
  7. 2/3 cup of peanut butter ( I used smooth)
  8. 2 tsp vanilla extract
  9. 2 large eggs
  10. 2 cups quick cooking oats
  11. 1 cup peanuts (no skins) roughly chopped
  12. 1 cup sweetened flaked coconut
  13. 12 oz chocolate chips (about 1-1/2 cups)


  • Preheat oven to 350 degrees F.
  • Line 2 baking sheets with parchment paper
  • Sift together the flour, baking soda, baking powder, set aside
  • In a larger bowl or in a stand mixer, cream together butter, brown sugar, granulated sugar, peanut butter, vanilla.  Beat for 3 minutes until smooth
  • Add eggs one at a time, beating well between additions.
  • Add the dry ingredients gradually beating in on low speed.  Scrape bottom of bowl to make sure all is incorporated.
  • Increase speed and mix for 1 minute
  • Use a # 24 scoop…(my favourite for cookies)
  • The batter will be stiff
  • Bake for about 14 minutes….till slightly browned and soft to the touch.


Died & Gone to Heaven Cupcakes

If you want to feel like you’ve died and gone to heaven…this combination of flavours will get you there!!!

When I had my baking business I wanted to create a new cupcake.  I had all these separate recipes for the cupcake and for the frosting but wanted to make it real special.  So I came up with this chocolate cupcake with a caramel center and a coffee/Kahlua/buttercream.  The flavours complement each like no other!

Every time I make these they literally fly off the platter once I tell them what’s in them.

So here goes!


Died & Gone to Heaven Cupcakes

Chocolate Cupcake:  this will make 28 cupcakes
  1. 2 cups of flour ( I used cake flour for a light cupcake) AP flour is ok.
  2. 3/4 cup of unsweetened cocoa powder, sifted
  3. 1-1/2 tsp baking soda
  4. 1/4 tsp baking powder
  5. 3 eggs
  6. 1-1/2 cups of sugar
  7. 1 tsp vanilla
  8. 1 cup real mayonnaise
  9. 1-1/4 cups water


  • in a bowl combine flour, baking powder, baking soda
  • in a large mixer bowl, on high speed, beat eggs, sugar and vanilla till thickened
  • add mayonnaise and mix on low
  • beat in flour and water alternately…3 additions of flour/2 water until well blended
  • scoop ( I used a #20) into your prepared pans…3/4 full
  • bake for 19 minutes @ 350 degrees
  • cool on rack
  • once cooled, scoop out a hole in the centre..but don’t go right to the bottom…you don’t want the caramel to ooze out the bottom
  • with a piping bag fill the “hole” with caramel (dulce de leches)

Coffee/Kahlua/ Buttercream

  • 2 cups of butter
  • 6 cups of icing sugar, sifted
  • pinch of salt
  • 2 tsp vanilla
  • 2 TBSP instant coffee granules ( I used instant espresso powder)
  • 2 tsp hot coffee
  • 2 tsp Kahlua or other coffee flavoured liqueur
  • 2-4 TBSP milk

In a glass measuring cup add your instant coffee, hot coffee and Kahlua and mix till dissolved.  In a large mixer bowl, beat your butter till smooth.  Add vanilla and beat well.  Begin adding your sifted icing sugar and beat well after each addition.  Add your coffee mixture and blend well.  I added about 3-4 TBSP of milk ) I like a soft buttercream) Put in piping bag with your favourite tip and frost the cupcakes.  They freeze really well.





Chocolate Butterscotch Oatmeal Chewy Cookies

These cookies are the bomb!!!  I got this cookie on the internet a few years ago and it has become a favourite.  I made some for the Hospice I volunteer at.  When I start taking the first cookie sheet out of the oven there, they quickly disappear.  Who doesn’t like a warm cookie right out of the oven??? The chocolate is all gooey, the nuts crisp….nice andsoft..whatacombination!

When I made them last week at the Hospice my hubby quickly requested that I make some for home…today is the day!

This is a huge recipe…makes six dozens cookies….I used a #24 scoop.  I baked them for 10 minutes on convection…two cookie sheets at a time.

So here goes!


Chocolate Butterscotch Oatmeal Chewy Cookies:

NOTE:  with a #24 scoop this recipe will make 6 dozens cookies


  1. 3-1/2 cups flour
  2. 1 tsp salt (kosher) it dissolves better
  3. 2 tsp baking soda

IN A VERY LARGE BOWL (everything will go in this bowl)

  1. 2 cups of brown sugar
  2. 1 cup white sugar
  3. 2 cups of butter (1lb) softened
  4. 4 large eggs
  5. 4 TBSP milk
  6. 1 TBSP vanilla extract


  1. 5 cups of oats (old fashioned)
  2. 2 cups of semi sweet chocolate chips
  3. 1 cup of butterscotch chips
  4. 1-2 cups of nuts, chopped
  5. 1 cup raisins


  • Preheat oven to 375 degrees F.
  • Combine dry ingredients – flour, baking soda, salt in medium  bowl
  • Cream butter, sugars, eggs, milk & vanilla in very large bowl…whisk well till smooth
  • Combine oats, chocolate chips, butterscotch chips, nuts & raisins in large bowl
  • Add flour to butter mixture and mix well with spatula
  • Now with disposable gloves on, add oat mixture to wet mixture and mix well with your hands
  • Now with a #24 scoop place cookies on cookie sheet lined with parchment paper
  • Bake for 10 minutes…..adjust cooking time depending on how large/small your cookies are
  • Cool 5 minutes on cookie sheet then transfer to a cooling rack

DON’T OVERCOOK!!! You want the centers to NOT be set so the cookies will stay soft and chewy.

Crazy Good Chocolate Sheet Cake

This sheet cake is craaaaaaaazy good!!!  I finally decided to try this recipe today.  It’s from Pioneer Woman and it’s super easy to make and so good!

I love how I didn’t have to grease the pan…you heard that greasing the pan!

Just follow the steps one by one and “voila”! Done.  My hubby thought it was going to be this dry cake because it’s thin….but no way…it’s the moistest, most yummy cake.

It’s different from what I’ve ever made.  This would be great for a potluck, quick for unexpected company etc.

I brought one to the Hospice where I volunteer in the kitchen….when I put it out for visitors it just disappeared!!!! I guess it was a hit!  Great for a crowd.

So here goes!

Crazy Good Chocolate Sheet Cake:

In a mixing bowl combine flour, sugar and salt

In a saucepan, melt butter.  Add cocoa. Stir together. Add boiling water, allow mixture to boil for 30 seconds, turn off heat.

Pour over flour mixture. And stir slightly to cool.

In a measuring cup , pour the buttermilk and add beaten eggs, baking soda, and vanilla.

Stir buttermilk mixture into butter/chocolate mixture.

Pour into ungreased…yes ungreased sheet cake pan and bake at 350-degrees for 20 minutes…no longer.  It will look a bit tacky but it will be set.  Don’t be tempted to cook it any longer! It will be perfect.



While the cake is cooking it’s time to make the icing.  Chop pecans finely.


Melt butter in saucepan.  Add cocoa, stir to combine, then turn off heat.

Add milk, vanilla, and powdered sugar.  Stir together.

Add pecans and stir.

Pour over warm cake and let cool.


Crazy Good Chocolate Sheet Cake:

  1. 2 cups flour
  2. 2 cups sugar
  3. 1/4 tsp salt
  4. 4 TBSP (heaping) Cocoa
  5. 2 sticks butter (1 cup)
  6. 1 cup boiling water
  7. 1/2 cup buttermilk (add 1/2 TBSP of vinegar to 1/2 cup milk)
  8. 2 large eggs , beaten
  9. 1 tsp baking soda
  10. 1 tsp vanilla


  1. 3/4 cup finely chopped pecans
  2. 1-3/4 stick of butter (3/4 cup)
  3. 4 TBSP (heaping) Cocoa
  4. 6 TBSP milk
  5. 1 tsp vanilla
  6. 1 lb (minus 1/2 cup) powdered sugar


  • Note: I used a 12×16 cookie sheet
  • In a mixing bowl, combine flour, sugar and salt
  • In a saucepan, melt butter.  Add cocoa. Stir together
  • Add boiling water, allow to boil for 30 seconds, then turn off heat.
  • Pour over flour mixture, and stir lightly to cool
  • In a measuring cup, pour the buttermilk and add beaten eggs, baking soda, and vanilla.
  • Stir buttermilk mixture into butter/chocolate mixture.
  • Pour into sheet cake pan UNGREASED
  • Bake at 350-degrees for 20 minutes
  • Note: take it out at 20 minutes.  Cake will look a bit tacky but its done.
  • While cake is baking, make the icing.
  • Chop pecans finely
  • Melt butter in a saucepan.
  • Add cocoa, stir to combine, then turn off heat.
  • Add the milk, vanilla and powdered sugar.
  • Stir together.
  • Add pecans, stir together and pour over warm cake








Gingerbread Cookies

It was making gingerbread cookie day today.  I love the recipe I have…it’s not cheap on ginger and cinnamon…it’s a very flavourful cookie. This is my tried and true go to yummy cookie!

My kids are coming for Christmas dinner on Sunday so I thought I’d make these so they can decorate them.  Yes I made royal icing in three colours..white, red & green and lots of sprinkles.  My grandkids are older but they will still love this.

I’m a beginner in cookie decorating…so I made border royal icing which is thick and the flood icing which is much thinner…guess we’ll see how this works!

So here goes!

They’re ready for decorating with your favourite frosting!


Gingerbread Dough:

  1. 2/3 cup of butter – room temperature
  2. 3/4 cup packed brown sugar
  3. 2/3 cup of molasses
  4. 1 large egg – room temperature
  5. 1 tsp vanilla
  6. 3 1/2 cups of unbleached flour
  7. 1 tsp baking soda
  8. 1/2 tsp salt
  9. 1 TBSP ground ginger (yes 1 full tablespoon)
  10. 1 TBSP ground cinnamon
  11. 1/2 tsp allspice
  12. 1/2 tsp ground cloves


  • In a large bowl using a mixer fitted with the paddle attachment, beat the butter for 1 minute on high speed until completely smooth and creamy
  • Beat in egg and vanilla on high speed for 2 full minutes
  • In a separate bowl, whisk the flour, baking soda, salt, ginger, cinnamon, allspice, and cloves together until combined.
  • Slowly mix the dry ingredients into the wet ingredients till combined
  • Note: the dough will be thick and slightly sticky
  • Divide dough in half, wrap in plastic wrap, press down to form a flat disc and refrigerate for at least 3 hours.
  • Chilling is mandatory for this cookie
  • Use flour to roll out , dough can get sticky…roll to 1/4 inch thick
  • Cut into shapes
  • Place only 1 inch apart on cookie sheets lined with parchment paper
  • Bake in a 350 oven for 9-10 minutes

Royal Icing:  this would cover 2-3 dozens of cookies with two colours

  1. 4 TBSP of Meringue Powder ( I used Wilton)
  2. 1/2 cup lukewarm water
  3. 1lb of icing sugar – sifted…..about 3 1/2 cups. IT MUST BE SIFTED!!!
  4. 1 tsp light corn syrup (this helps make the icing shiny and adds taste)
  5. 1/4 tsp of almond extract or whatever you prefer


  • Add lukewarm water & meringue powder to the bowl of your stand mixer
  • mix with paddle attachment till foamy

  • add SIFTED icing sugar
  • mix on low till blended
  • add corn syrup & extract
  • mix on high for about 5 minutes…till very stiff peaks form…when you can hold up you beater, shake and nothing moves it’s ready….DO NOT OVER-BEAT

  • divide icing into 2 bowls ( I divided mine in 3)
  • tint with desired food colouring..mix very well…
  • take 1/3 of tinted icing and put into small piping bags with #2 tip
  • this icing is on the thick side and will be your outline icing

  • with lukewarm water in a clean spray bottle..slowly add water a bit at a time till the consistency of shampoo.
  • pour into squeeze bottles….this will be the flooding icing
  • NOTE:  ALWAYS KEEP ICING COVERED WITH A DAMP CLOTHE TO KEEP FROM DRYING!!!  Always wipe your tips clean to prevent drying.  Seal unused icings.  They should keep for a couple of weeks.

NOTE:   You can google or youtube how to outline and fill cookies.




Carrot Cake – Cream Cheese Frosting

Christmas is around the corner and if you’re like me you’re getting lots done ahead of time.  I love doing that…makes all the last minute prep much easier when dessert is already done.

I made a double batch of carrot cake….I made half in cupcakes and the other half in a double layer cake.  The cupcakes are so easy to take out, they thaw fast so they’re great if someone is coming over without a lot of advance notice!

This cake is very good tasting and is very moist because we leave the pineapple juice in……make sure not to overbake it!

I frosted them and they are in the freezer….I will remove the cake the day before Christmas, put it on a cake stand, put the cover on and let it thaw to room temperature for the next day…no one will be the wiser!!!! It will taste as fresh as baked the same day.  Love that!!!

So here goes…

Carrot Cake – Cream Cheese Frosting

  1. 2 cups of unbleached flour
  2. 2 tsp baking powder
  3. 1 tsp baking soda
  4. 2 tsp cinnamon
  5. 1/2 tsp nutmeg
  6. 3/4 tsp salt
  7. 3/4 cup brown sugar
  8. 3/4 cup of granulated sugar
  9. 3 eggs , room temperature
  10. 3/4 cup of vegetable oil
  11. 1 tsp vanilla
  12. 2 cups grated carrots
  13. 8 oz of crushed pineapple with juice
  14. 1/2 cup chopped pecans


  • Grease & flour a 9×13 pan or two round pans
  • In a medium bowl, whisk together flour, baking powder, baking soda, salt
  • In a separate large bowl, beat together granulated sugar, brown sugar, eggs, oil and vanilla till smooth
  • Add your flour mixture and mix gently just until moistened
  • Stir in carrots, pineapple and pecans.
  • Spread in prepared pans

Note:  for cupcakes I used jumbo tulip cupcake liners


Cream Cheese Frosting

  1. 4 oz of cream cheese at room temperature
  2. 1/2 cup of butter at room temperature
  3. 2 1/4 cups of confectioner’s sugar (icing), sifted


  • In a large bowl, using an electric mixer on medium high speed, beat together cream cheese, butter & salt till creamy
  • With the mixer on low speed, beat in icing sugar 1/2 cup at a time so it won’t fly all over the place LOL
  • Increase speed to medium high, beating until light and fluffy.
  • It should be soft and creamy & yummy!!!

Note:  I double and sometimes triple the frosting recipe, so I have some to put in the freezer for another time.  You just thaw it out and give it a good stir and you’re ready to go!









Raisin Pie

Today my hubby asked if I would make him a raisin pie…I’m trying to lose weight so I’ll have to be very disciplined once it’s cooked.  It smells so good in here…I”m in trouble….

When I first got married 47 years ago it’s my mother in law who taught me how to make pie crust.  Years later when I was making pie crust for her meat pies (tourtiere) in French, she said “I taught you how to make pie crust and now you’re better than me) LOL.

I find it easy to make pies, but it’s not the same for everyone.  But here is my recipe if you’re a pie maker.


Make slits for steam to escape.

Fold your bottom and top crust under together.

Brush with egg wash and sprinkle with raw sugar.

It’s a very tasty pie!


Raisin Pie

  1. 2 cups of water
  2. 1 3/4 cup of raisins
  3. 1/2 cup brown sugar
  4. 2 TBSP of corn starch
  5. 1/2 tsp cinnamon
  6. 1/4 tsp nutmeg
  7. 1/4 tsp salt
  8. 1 TBSP apple cider vinegar
  9. 1/4 cup of butter , room temperature


  • Bring  your water & raisins to a boil and simmer for 5 minutes
  • mix all dry ingredients together and add after 5 minutes
  • simmer till clear and thickened…remove from heat
  • add butter and vinegar
  • let cool to room temperature
  • meanwhile roll out your dough for the bottom crust
  • pour your cooled filling into your pie crust
  • roll out your top pie crust and top the pie…make slits for steam to escape
  • cut your excess crust to about 3/4 inch overhang then fold under
  • now dust your fingers with flour an flute the edge or primp with a fork


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