Blackberry Pie

1 3/4 c Unsifted all-purpose flour
/2 ts Salt
2/3 c Vegetable shortening
1/3 c Cold water
1 c Sugar
1/4 c All-purpose flour
1 Dash salt
4 c Washed fresh blackberries

Sift together flour and salt in a mixing bowl.Cut in shortening with a
pastry blender until mixture resembles large coarse crumbs. Sprinkle water
over flour mixture,using a fork to stir it in gently to make it gather into
a ball (the less water the better - just enough to hold it together).Turn
out onto a lightly floured board and shape with your hands into two
balls,one slightly larger than the other.Chill dough for 1 hour,then roll
out large ball to fit the bottom of a 9 or 10" pie dish.Now,mix sugar and
all-purpose flour in a separate bowl,then add a dash of salt and stir in
berries.Pour mixture into the empty pie shell,then roll out remaining ball
of dough to make top crust.Crimp and trim edges,then slash the top crust in
several places.Bake in a preheated 375 degree oven for 25 to 30 minutes or
until golden brown.Makes 1 - 10" pie.

CARROT CAKE

2 c Flour
2 c Sugar
1 tb Cinnamon
2 ts Soda
2/3 c Cooking oil
2 c Grated carrots
4 Eggs
1 c Chopped nuts

Frosting:
1 sm Pk cream cheese
1/4 Stick margarine
1 t Vanilla
2 1/2 c Powdered sugar

Mix all ingredients in order; beat well. Pour into 2 9x5x2-inch loaf pans.
Bake at 350 degrees one hr., or until done. Frost with the following
frosting, if desired.

Frosting:

Mix all ingredients well. Spread frosting over cooled cake.

Mud Pies

1/2 cup margarine
2 cups sugar
4 tablespoons cocoa powder
1/2 cup milk
1/2 cup chunky peanut butter
3 cups quick oats -- uncooked
1 teaspoon vanilla

In a saucepan mix margarine, sugar, cocoa and milk. Bring to a full
boil and boil 1 minute. Stir in peanut butter, oats and vanilla.
Drop by spoonfuls onto wax paper and allow to dry.

Apple Pie

1 pie pastry
6 large apples
1 tablespoon fresh lemon juice
1/2 teaspoon lemon zest
1/2 cup brown sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon ground cloves
1/8 teaspoon ground ginger
1 tablespoon all-purpose flour
1 tablespoon butter -- cut into bits
1 teaspoon sugar
dash cinnamon
1 tablespoon milk

Peel, core, and thinly slice apples. Toss with lemon juice and zest.
Mix sugar, flour, and spices. Toss with apples to coat.

Roll half of dough into a round and fit into a 9" pie pan. Fill shell
with apple mixture. Dot top with butter. Roll remaining dough into a round
large enough to cover top of apples. Place carefully over apple filling and
crimp edges of crusts together. Make slits in top crust to vent. Mix
teaspoon of sugar with dash of cinnamon. Brush top of crust with milk and
sprinkle lightly with cinnamon sugar.

Bake at 450 degrees for 10 minutes. Reduce heat to 375 degrees and bake
an additional 20-30 minutes.

Lemon Pudding Cake

3 Eggs -- separated
1/4 c Flour
1 c Sugar
1 c Milk
1/4 ts Salt
1/4 c Lemon juice

Beat egg whites until stiff, but not dry. Set aside.
In medium bowl, combine sugar, flour and salt. In
small bowl, beat egg yolks. Stir in milk and lemon
juice. Add to flour mixture. Fold in egg whites. Pour
in a 1 qt baking dish. Place in larger pan with 1 inch
of water. Bake at 325 for 50 to 55 minutes. Cool about
30 minutes.