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Sugar Cream Pie (an Indiana Delight)

This recipe is from the kitchen of J. Kudlaty

350 degree oven
1 baked 10" pie crust or a 9" deep dish

Cook the following till thick:
1C sugar
1/4C cornstarch
2C milk

When thick add:
1 stick softened butter
1tsp vanilla
Pour into baked crust, sprinkle with cinnamon and/or nutmeg. Bake 15 minutes!!!!


This recipe is from the TV Food Network, specifically from David Rosengarten's Taste program. This recipe makes 12 servings.


* EGGS, 8, with yolks and whites separated
* SUGAR, 1/3 cup
* MASCARPONE, 1 pound
* HEAVY CREAM, 1 cup
* ESPRESSO COFFEE, 2 cups cooled
* BRANDY, 2/3 cup
* BITTERSWEET CHOCOLATE, 2 ounces grated
* COCOA POWDER, Dutch process, sifted, for garnish


1. Mix the sugar into the egg yolks, blending well.
2. Add a little Mascarpone at a time to the egg yolk mixture, and mix until smooth. Set aside.
3. In a separate bowl, beat the whipping cream until stiff peaks form. Set this aside as well.
4. In another bowl, beat the egg whites until stiff peaks form.
5. Fold the whipped cream into the egg yolk mixture, then fold in the beaten egg whites.
6. Spread about 1/3 of the cream mixture of a 4-6 quart glass baking dish or serving bowl.
7. Place expresso coffee in a large mixing bowl, and combine with the brandy.
8. Dip a lady finger into the expresso, lay it in baking dish on cream mixture.
9. Top with grated chocolate.
10. Continue in this manner, laying lady fingers side by side to cover the bottom.
11. Place another 1/3 of cream mixture on top of soaked lady fingers.
12. Cover this with another layer of expresso-soaked lady fingers.
13. Top with remaining cream mixture and grated chocolate.
14. Dust final layer with grated chocolate and cocoa powder.
15. Chill 2 hours to set.

World Famous Pie Crust!

©Leah Zicari Rochester New York

One cup of flour
1/3 cup of Crisco (must use crisco - that's what makes it good)
1/4 tsp salt.
Cold milk.

Use a pastry blender to cut the crisco into the flour until you get the
consistency of tiny little balls. When you are ready to roll the dough you
add 1/8 to 1/4 of a cup of milk. Don't add the milk until you are ready to
roll it out. How much milk to use depends - that's something you'll get used
to as you go. I usually end up using a 1/4 of a cup. If the dough is too
sticky use less next time, but you can sprinkle the dough with more flour
while rolling it to take up the moisture.

Now, the rolling trick:

Get two large pieces of wax paper. After you add the milk to the dough
mixture, roll the dough into a large ball. Don't overwork the dough!
Sprinkle a very light dusting of flour on the dough and place the ball
between the two pieces of wax paper. Flatten the dough gently a little with
your hands. Get your rolling pin and start rolling from the center of the
dough out. Do just a few rolls in all directions and get it a little
flatter. Then lift the top piece of wax paper, sprinkle a little flour on
it, cover it again and turn the whole thing over - wax paper and all. Before
you start rolling, lift the top wax paper and sprinkle flour on that side,
cover again and roll again, getting it flatter still. Keep doing this: roll,
sprinkle, turn, sprinkle.

The wax paper helps you turn the dough. This recipe makes a 9" crust, so
roll until it's big enough for your pie dish.

This recipe comes from and was submitted by Todd Wilbur

If you like Big Macs, it's probably because of that tasty "secret" spread that is plopped onto both decks of the world's most popular double-decker hamburger. So what's so special about this sauce? After all, it's basically just thousand island dressing, right? Pretty much. But this sauce has a bit more sweet pickle relish in it than a typical thousand island salad slather. Also, it was found that this clone comes close to the original with the inclusion of French dressing. It's an important ingredient - ketchup just won't do it. That, along with a sweet & sour flavor that comes from vinegar and sugar, makes this sauce go well on any of your home burger creations, whether they're Big Mac clones or not. This is the closest "special sauce" clone you'll find anywhere.
1/2 cup mayonnaise
2 tablespoons French dressing
4 teaspoons sweet pickle relish
1 tablespoon finely minced white onion
1 teaspoon white vinegar
1 teaspoon sugar
1/8 teaspoon salt

1. Combine all of the ingredients in a small bowl. Stir well.
2. Place sauce in a covered container and refrigerate for several hours, or overnight, so that the flavors blend. Stir the sauce a couple of times as it chills.
Makes about 3/4 cup.