Strawberry pie

9 " baked pie shell
3 baskets large ripe strawberries
1 1/2 c. sugar
1/3 c. water
6 Tbsp cornstarch
1 Tbsp lemon juice

Combine in saucepan: sugar, water and cornstarch. add 1/2 of smallest berries, sliced, and cook until thick and clear. Remove from heat and add lemon juice. cool. Pour over remaining berries arranged in pie shell. Layer berries and Glaze. Chill 3-4 hours. Serve with whipped cream.

Peach pie

double crust pie
1 c. sugar
1/2 c. flour
1/4 tsp. cinnamon
8-9 c. fresh sliced peaches
juice of one lemon
2 Tbsp. butter

Heat oven to 425. Prepare crust. Mix sugar, flour and cinnamon in large bowl. Stir in peaches and lemon juice. turn into crust. It should look like a mount - heaping! Dot with margarine or butter. Top with crust. Seal crusts and flute edges. cover edges with aluminum foil. Remove foil during last 15 minutes of baking. Place aluminum foil lined cookie sheet under pie plate on lower rack to prevent juice spillage. Bake 45 minutes or until crust is nicely browned and juice bubbles through slits in the crust.

Apple-Cranberry Pie

4 c. sliced tart apples
2 c. fresh cranberries
3/4 c. brown sugar
1/4 c. white sugar
1/3 c. flour
1 tsp cinnamon

Combine all ingredients. Dot with 1-2 Tbsp. butter. Bake at 400 for 45-50 minutes with foil around crust edges and 30 minutes without foil, or until browned and bubbling through the crust. serve with vanilla ice cream.

Amish sugar cookies

4 1/2 c. flour
1 t. soda
1 t. cream of tartar
1 c. butter, softened
1 c. cooking oil
1 c. sugar
1 c. sifted powdered sugar
2 eggs
1 t. vanilla
1 c. chopped walnuts (optional)

sift together flour, soda, and cream of tartar; set aside. Beat together butter, oil, sugar and powdered sugar in a large bowl until fluffy. Add eggs, one at a time, beating after each. Blend in vanilla. Gradually stir in dry ingredients. Mix well. Add nuts, if desired. Using ice cream scoop, spoon six balls of dough onto a baking sheet. Flatten each with the bottom of a glass dipped in sugar. Bake at 375 about 10 minutes, or until barely golden around edges.

Scotcheroos

1 c. sugar
1 c. peanut butter
6 oz. butterscotch chips
6 oz. chocolate chips
6 c. rice krispies cereal
1 c. light corn syrup

In a large saucepan, combine sugar and corn syrup. Bring JUST barely to a boil over moderate heat. Remove from heat and stir in peanut butter. Mix in cereal. Scrape into a buttered 9x13 pan; do not press down hard (to keep them fluffy). Melt morsels over hot but not boiling water. Spread evenly over cereal mixture in pan. (Or we melt them in the microwave). Chill until firm then store at room temperature.

Blueberry Pie

9 inch double crust
4 cups fresh or frozen blueberries
3/4 c. sugar
1/4 c. quick cooking tapioca
1/2 tsp. cinnamon
juice of 1 lemon
2 T. butter

Mix berries, sugar tapioca, cinnamon and lemon juice lightly. Spoon into bottom pie crust. Dot filling with pieces of butter and cover with top crust. Cut slits in top crust. Cover edges of crust with foil. Bake at 425 for 20 minutes. Reduce heat to 375 and bake about 40 minutes longer, until insides are bubbly. Remove foil about last 20 minutes.

Gaylene's Rolls

Mix into a spongy dough:
3 c. buttermilk
2 pkg. yeast dissolved in 1/4 c. warm water (4 1/2 tsp. yeast)
3 c. flour

Let stand 1 hour.

Add:
3 beaten eggs
1/2 c. melted margarine
1/2 c. sugar
2 tsp. salt
1 tsp. soda
4-5 c. flour

Stir with a spoon. Cover and rise 1 hour.
Stir again and cover tightly. Refrigerate overnight.

Roll out on floured surface (3/8 in.) cut out in circles. Fold circles in half; place on greased baking sheet. Rise 2-3 Hours! Bake at 425 for 10-12 minutes.