Page 1
Grandma Ward's Pie Crust
3 cups flour
1½ cups shortening
1 teaspoon salt
1 egg
5 tablespoons water
2 tablespoons vinegar
Cut flour, shortening and salt to approximately pea size. Beat together egg, water and vinegar then pour over crumbled mixture. Mix thoroughly. Refrigerate 1 hour before use.
Contributed by Peggy Ward, Lisa's Grandmother
Grandma Ward's Custard
Preheat oven to 325°
3 eggs
Dash salt
¼ cup plus 1 tablespoon sugar
2 cups milk
Slightly beat eggs and mix well with remaining ingredients. Fill custard cups and sprinkle with nutmeg. Place cups in pan half filled with water. Bake 50-60 minutes.
Contributed by Peggy Ward, Lisa's Grandmother
Nana Ladwig's Perfect Pecan Pie
Preheat oven to 375°
3 eggs
2/3 cups sugar
1/3 cup butter, melted
1 cup corn syrup
½ teaspoon salt
1 cup chopped pecans
Mix all ingredients thoroughly, pour into unbaked piecrust. Bake 40-50 minutes. Makes 1 9" pie.
Contributed by Patty Ladwig, Lisa's Mommy
Grandma Ward's Creamy Peanut Butter Fudge
2 cups sugar
2 squares unsweetened chocolate
2/3 cups milk
2 tablespoons Karo syrup
¼ teaspoon salt
½ stick butter
Cook the above ingredients to soft ball stage, 234°.
1 teaspoon vanilla
2 tablespoons peanut butter
In mixing bowl cream butter and vanilla and add to hot mixture. Cool. (May prepare ahead of time or cool overnight) Beat cooled mixture until shiny disappears and starts to look dull, and then add peanut butter. (May add more peanut butter if you prefer a more peanut butter flavor.)
Contributed by Peggy Ward, Lisa's Grandmother
