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Granny Ray’s Kitchen
These recipes have been shared for generations and were compiled in 1982 in a family cook book in celebration of Granny Ray’s 80th birthday. There are still some who remember being in the kitchen with Granny and today her descendants still enjoy these recipes and are creating their own traditions and memories made with the love and wisdom from Granny’s Ray’s kitchen.
Hot Fudge (Crustless) Pie
½ cup oleo 1¼ cups sugar Pinch salt ½ tsp vanilla 3 squares unsweetened chocolate ¼ cup flour 3 large eggs ¼ cup chopped pecans Melt oleo and chocolate in a pan over very low heat or double boiler. Beat in sugar. Fold in flour and salt. Add vanilla. Beat eggs and fold...
Hershey Bar Pie
Graham cracker crust 8 oz Cool Whip 1 (8 oz) Hershey bar; plain or almond Melt chocolate bar in a double boiler. Cool. Stir in Cool Whip and mix well. Pour in graham cracker crust. Place in freezer. Let set 5 minutes out of the freezer before serving.
Hammet House Peanut Butter Pie
8 oz cream cheese; softened ¾ cup powdered sugar ½ cup creamy peanut butter 2 tbsp milk 8 oz Cool Whip Blend well, cheese, and peanut butter with milk. Beat in sugar and Cool Whip. Blend until creamy, but fluffy. Pour into graham cracker crust. Refrigerate overnight...
Cherry Pie Royale
1 can cherries; drained 1 cup boiling water 1 baked 9" pie shell ½ cup sugar 1 (3 oz) cherry Jello Combine Jello and sugar. Stir in boiling water and stir until completely dissolved. Use ¾ cup of cherry juice for cold water. Chill until thick. Stir in cherries. Put in...
Fresh Strawberry Pie
1 baked 9-inch pie shell 1 package (3 oz) cream cheese; softened 1-quart strawberries 1 cup sugar 3 tbsp cornstarch Whipped cream Spread cheese in the bottom of the pie shell. Choose the best half of washed, drained, and hulled strawberries. Spread whole berries over...
Fresh Strawberry Pie
1½ cups sugar 4½ tbsp cornstarch 1½ cups water Cook until thick, then add: 4 tbsp strawberry Jello Pour into cooled baked single pie crust. Chill. Serve with whipped cream.