Submitted by: Allan and Luvern Lofthus (original personal recipe created by Allan T. Lofthus)
Crust: 1/3 cup Crisco 1 cup flour Dash of salt Cold water ….. Mix all togerther to form ball. 2 cups mashed squash 1 tsp salt 2 tsp corn starch 1/2 cup milk 3 eggs 1 tsp molasses 3/4 tsp vanilla 1 cup sugar 1 tsp cinnamon 1/2 tsp nutmeg 1/2 tsp ginger 1/2 tsp cloves 1 box vanilla pudding mix 2 tblsp butter Cut up your squash, cook, cool and mash away! Mix all together until thoroughly blended and smooth. Roll out pie crust and place in pie pan. Pour batter into pie crust. Bake at 375 degrees for 1 hour and 15 minutes, or so. This will make a nice 9 inch pie!!Tag Archive: Lofthus
Submitted by: Allan and Luvern Lofthus
Pie Crust:
1 cup flour dash of salt 1/3 cup lard or crisco (must be refrigerator temperature) Apples (Granny Smith or firm red apple), chopped and peeled about 5 cups or so (should mound up in pie shell, use more if needed) Put shortening, salt and flour in bowl and work in pie crust manner lightly with fingers. Add small amount of cold water (about 3 tblsp) to stick it together. Roll out on floured board, half of the crust at a time. Put first crust in pie pan. Add apples, 3/4 cup sugar, cinnamon and about 3 tblsps of butter. Sugar, butter and cinnamon are to be spread over top of apples. Cover with 2nd crust. Press down sides and make slits in top. Sprinkle with sugar and milk. Bake at 350 degrees for 1 hour.
May 1st, 2011 / Tags:Lofthus , Recipes / Categories: Recipe, Salads and Salad Dressings /
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Submitted by: Allan and Luvern Lofthus
1 package (12 oz) cranberries 2 oranges 2 apples 1/2 cup coconut 1/2 cup walnuts, chopped 1 cup sugar Put cranberries, oranges, apples and nuts thru salad shooter. Add sugar and coconut. Blend together thoroughly and chill in refrigerator at least 1 hour before serving.
May 1st, 2011 / Tags:Lofthus , Recipes / Categories: Recipe, Salads and Salad Dressings /
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Submitted by: Alland and Luvern Lofthus
1 bunch broccoli — separated in small pieces 1 head califlower — separated in small pieces 1 green or red pepper, chopped (may use both if prefer) 1 purple onion, chopped or separated into rings. Dressing: 1/2 cup vinegar 1/2 cup vegetable oil 1/2 cup mayonaise 1 teaspoon dry mustard salt Mix vegetables in large bowl. Mix up the dressing evenly and pour over vegetables, stir thoroughly. Let salad marinate over night in refrigerator before serving.