Flour Frosting

This is Bryan's most favorite frosting. Tradtion is for him to enjoy this on his red velvet cake.
 
  1 c. milk
  5 tbsp. flour
  1 c. butter
  1 c. powdered sugar, sifted
  1 tsp. vanilla

Combine milk and flour in saucepan and bring to boil over medium heat stirring constantly.
Cook until smooth and thick.
Place in refrigerator until cooled.
Cream and beat together butter, sugar and vanilla until fluffy.
Add flour mixture and beat at high speed until very soft, light
and fluffy. (This may take 10 minutes on high speed to break up and distribute flou mixture throughout.)

Must be kept refrigerated.

Blackberry Swirl Pie - From Sharon

1 rolled refrigerated unbaked pie crust
1 cup sour cream
3/4 cup sugar
3 Tbsp. flour
1/8 tsp salt
3 cups fresh blackberries or 1 (16-oz.) pkg. frozen blackberries (I used frozen loganberries)

Preheat oven to 450. 

Let frozen berries stand at room temperature for 15 minutes. 

Meanwhile, prepare pastry and line 9-inch pie plate. Line pastry with double thickness of foil. Bake 8 minutes. Remove foil. Bake 4 minutes more or until lightly browned. Cool on wire rack. 

Reduce oven to 350.


In a bowl, combine sour cream, sugar, flour, and salt. Add berries and gently stir to combine. Spoon into pre-baked crust. To prevent over-browning, cover edge of pie with foil. 

Bake 25 minutes (50 minutes for frozen berries). 

Remove foil. Bake 20 minutes more or until filling is bubbly and appears set (some berries will "pop" up to surface). 

Cool on wire rack for 2 hours. Serve or cover and refrigerate.

Keech Egg Nog

Sorry People...No Rum in this one.

Also, this is NOT a thick beverage. It ends up more like a thinner, foamy, creamy milkshake. It is as close as I've actually come to a REAL recipe for my MIL's Egg Nog, so I'm writing it down. This way, I can re-create it again, along with anyone else who loves this style of Egg Nog.

8 eggs, separated
2/3 C sugar
4 C milk (whole or 2%)
2 C half & half
1-1/2 Tbs vanilla
2 C heavy whipping cream
cinnamon to taste
nutmeg to taste
dash of salt

Beat egg yolks until thick & lemon colored. Gradually beat in sugar. Stir in milk, half & half, and vanilla.

Whip cream until light & fluffy. Whisk into egg yolk mixture.

Add a dash of salt to egg whites & beat until they stand in peaks. Fold into egg mixture.

Add cinnamon & nutmeg to taste. Add more sugar to taste. Enjoy!

Any of the dairy measuremnts can be adjusted, but the total should be about 8 cups - i.e. 6 cups of milk & 2 of cream if you omit the half & half.