CRAZY CRUST PIE (easily a new favorite)
INGREDIENTS:
1 c. flour
1/4 c. sugar
1 tsp. baking powder
1/2 tsp. salt
1/2 c. butter or margarine, softened
3/4 c. milk
1 egg
1- 21 oz. can fruit pie filling (apple, cherry, peach, blueberry, blackberry, etc)
Sugar or cinnamon-sugar
DIRECTIONS:
Combine flour, sugar, baking powder, salt, shortening, milk and egg. Beat well. Pour batter into a well greased 9″ pie plate. Pour pie filling into center of batter (to 1″ of edge). Sprinkle with sugar (if apple or peach is used, sprinkle with cinnamon sugar). Do not stir. Bake at 375 for 35-40 minutes, or until brown and dough is done. Makes 6 servings.
SMALL BATCH ALMOND JOY COOKIES
2 1/4 c. flour (2 cups plus 4 tablespoons)
1 tsp. baking soda
1/2 tsp. salt
1 c. butter softened (2 sticks)
2/3 c. sugar
2/3 c. brown sugar
2 tsp. vanilla
2 eggs
3 c. semi-sweet chocolate chips
2 c. sweetened coconut flakes (shredded coconut)
1 1/2 c. sliced almonds
Preheat oven to 350. In a small bowl whisk to combine flour, baking soda and salt. Set aside. Using mixer, cream butter and sugars. Add vanilla and eggs and mix just until incorporated. Slowly blend the dry mixture into the creamed mixture. Stir in chocolate chips, coconut flakes and sliced almonds. Using cookie scoop, drop by rounded spoonfuls onto parchment covered cookie sheets. Bake for 9-12 minutes. Allow to cool for 10 minutes before moving to cookie cooling racks.
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