Oatmeal Pecan Pie

Recipe from Cooking Light

1/2 package refrigerated pie dough

cooking spray

1 cup light corn syrup

2/3 cup regular oats

1/2 cup chopped pecans*

2 tbs butter, melted

1 tsp vanilla

1/4 tsp salt

2 large eggs, lightly beaten

2 large egg whites, lightly beaten

*I didn't think 1/2 cup pecans was enough, so I probably used close to 2 cups; which worked out well.

Preheat oven to 325 degrees. Roll dough into a 11-inch circle. Fit into a 9-inch pie plate coated with cooking spray. Fold edges under; flute. Combine brown sugar and remaining ingredients, stirring well with a whisk. Pour into prepared crust. Bake at 325 degrees for 50 minutes or until center is set. Cool completely on wire rack.

Yield: 12 servings

Calories: 311; Fat: 11.3g

Pumpkin Pie Cake

This recipe is from my friend, Jaime Green. It's delicious and always a huge hit! Mike, who doesn't love pumpkin pie, LOVES this pumpkin pie cake. The picture doesn't do it justice. But it's super easy and super yummy!

Step 1
1 Box Yellow Cake Mix
1 Egg
1/2 stick of butter - melted
*Save 1 cup of the cake mix (to use later)

Mix remaining cake mix, egg and margarine. press into 9X13pan.

Step 2
1 Large Can of Pumpkin
1/2 Cup Sugar
2 tsp. Cinnamon
2/3 Cup Canned Evaporated Milk
3 Eggs
*Combine and pour over pressed cake mix.

Step 3
1 Cup reserved cake mix (from step 1)
1/4 stick butter - melted
3/4 Cup of sugar
*Mix and sprinkle over pumpkin mixture.

Bake approximately 55 minutes at 350 degrees.

Serve with whipped cream

Rhubarb Custard Pie

In honor of my dad's 60th birthday (which is today) I thought I'd post my mom's recipe for his favorite pie (which I am about to eat). My dad LOVES Rhubarb Custard Pie, especially because the rhubarb comes straight from my mom's garden and is super fresh. I love the tartness of the rhubarb and the sweetness of the custard. YUM!

Ingredients:

- 1 1/2 cups sugar

- 1/4 cup flour

- 1/4 t. nutmeg

- dash of salt

- 3 eggs, lightly beaten

- 4 cups of 1 inch slices of fresh rhubarb

- 2 T. butter, cut into small pieces

- pie crust, enough for crust and lattice (my family pie crust recipe is posted below)

Preparation:

Mix together the sugar, flour, nutmeg, and salt. Add the beaten eggs. Stir in 4 cups rhubarb. Line a 9 inch pie pan with pie crust leaving some hanging over the side (if you use the recipe posted below, you want to double it or make 1.5 times the recipe). Fill with rhubarb mixture. Dot top of filling with butter pieces. With remaining pie crust, arrange the lattice crust on top. Seal edges. Bake at 400 degrees for 50 minutes. Cool on a wire rack. Serve a la mode if you wish (we always do!)

Grandma Gert's Flaky Pie Crust

My mom's parents owned and operated a few restaurants when she was a little girl back in the 1950's. Basically, my mom grew up in a restaurant, eating delicious food whenever she wanted. Sounds like a dream, huh? I think so. She has many wonderful recipes from her parents who were the cooks and one of the best is her mom's pie crust. I swear that because of this pie crust my mom's pies are always SO good. She is able to make the perfect crust that is both tender and flaky and it is wonderful. The secret is in how you prepare it. You should feel privileged to now have this recipe in your library, it's that good!

Ingredients:
- 1 cup flour
- 1/2 t. salt
- 1/3 cup butter
- 2 T. water

Preparation:
Mix together flour and salt in a mixing bowl. With pastry blender, cut in half of the butter until it has a fine coarse meal consistency (this gives it the tenderness). Cut in the remaining butter until the particles are the size of large peas (this gives it the flakiness). Sprinkle with water a tablespoon at a time, mixing lightly with a fork until all the flour is moistened . Form into a ball (if you doubled the recipe, divide dough into 2 balls), place on a floured surface, and flatten a little with your hand. Using a rolling pin, roll out the dough into a circle as thin as you can without it being too thin that it would fall apart. Gently place pie crust into pie pan.

* Never use a shiny-finished aluminum pan. Glass, enamelware, or satin finished metal pans work better.

* If you are making a pie that is not baked but does need a baked shell, first prick sides and bottom with a fork then bake 8-9 minutes at 475 degrees.

* If you are making a pie that requires a lattice or a top, double the recipe.