Lemon Meringue Pie

LEMON PIE
1 large package of lemon cook-to-serve pudding (4.3 oz)
1-2 large lemons, juiced
2 egg yolks
1/2 cup sugar
Finely grated peel of half a lemon
2 TB butter
2 tsp vanilla
water

Juice the lemons and set aside. Make lemon pudding according to the directions on the box, but use as much lemon juice as you have to replace some of the water. Thicken on stove. Add butter, vanilla, and lemon peel.

Pour into a baked pie pastry and cool to room temperature.

MERINGUE
4 egg whites at room temperature
1/2 tsp lemon extract or vanilla
8 TB sugar (or 2 TB for each egg white, if you change the amount of egg whites)

Heat oven to 350 degrees. Beat egg whites with a hand mixer gradually stirring in sugar and extract. Beat until stiff and glossy and all sugar has dissolved. Spread egg mixture over room temperature lemon pie. Bake for ten minutes. Cool for four hours. Refrigerate.



 

Grandma Connie's Popcorn Balls

2 bags of cooked popcorn

Topping
1 cups of sugar
1 overflowing TB dark corn syrup
1 overflowing TB honey
1/2 c milk

Mix ingredients together in a sauce pan. Cook over medium heat stirring constantly until mixture reaches the soft ball stage (when dropped in cold water, makes a round, soft ball) -- about ten minutes.

Place popcorn in a large pan or bowl. Drizzle topping over popcorn and stir to coat. Spread coated popcorn over a sheet of waxed paper. Shape into balls while still warm.


Connie usually makes twice this much--it makes a lot (plenty so share) so I halved the recipe because it is too much for our family.

French Bread

French Bread

(Taken from the 25th ward cook book--original recipe from Ardith Parkinson)

3 c Hot water  ( hot to touch, not boiling)

2 Tbls instant yeast

3 Tbls sugar

1 Tbls salt

7-9 cups flour

In a bowl add hot water, sugar, yeast , salt and about 4 cups of flour.  Mix together on low spead for  30-60 seconds, stop mixing and allow to sit for 10 minutes (sponging). Using low speed mix in the rest of the flour 1 cup at a time until the dough starts to pull away from the sides and bottom of the bowl.  ( it usually takes my bread about 8 cups of flour)  Knead on medium speed for 4-5 minutes.  Turn dough out on a lightly oiled counter. Cut into 2 even sized loaves. Raise in the oven @ 150 degrees for 10 minutes then increase the over to 350 degrees and continue to bake for 20-25 minutes.  

Prior to putting the loaves in the overn, you can brush the tops of the loaves with beaten egg white mixed with 1 TBL water for a shiney top.

Can half recipe if you only want one loaf.