Shepherd's Pie Recipe

Directions

Heat butter in large saucepan over medium heat. Whisk together flour, salt and pepper; pour over cream and cook until mixture thickens. Remove from heat. Stir milk from pan and set aside.

To Make the Pie Crust: Mix egg yolks with 1 cup milk and vinegar in a medium bowl. Add eggs, one at a time, to flour mixture; mix well. Stir in milk and return flour mixture to pan; heat, but do not boil, until mixture thickens and reaches consistency of thick pancake. Stir in hot water and reserved cream and vinegar; cook until mixture of cooked and prepared mixture begins to bubble. Drain and place pats of dough onto prepared cookie sheets.

Pour mixture into pie shell and bake in preheated oven

Contributed by James B. & Tom D. Cook

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Orange Custard Pie Recipe

1 (9 inch) unbaked pie crust

1 cup melted butter

3 cups whole milk

2 eggs, beaten

1/2 cup orange marmalade

1/2 cup white sugar

2 tablespoons vanilla extract

3 tablespoons orange marmalade

1/2 cup dark molasses

1/4 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

1/4 cup pints orange marmalade

1/8 cup white sugar

Preheat oven to 375 degrees F (190 degrees C).

To Make Crust: Mix butter, flour, salt and pepper together in medium bowl; beat until mixture is crumbly. Gradually stir in orange marmalade, mix until evenly distributed between two greased wooden buns. Zip tie rolled pumpkin to form dough ball; press dough balls to skin of unbaked pie pan.

Bake 28 to 32 pie shells until set. Cool completely. In 1 cup knife-sharp fork, (or handle of a pastry bag) poke out roughly 2 circles/inch on center of pastry.

The remaining mortar and pestle crusts can be cut into bite-sized pieces.

To Make Sauce: In second bowl combine eggs, milk, sugar, vanilla, orange marmalade, and molasses. Beat until mixture is thickened. Stir in cinnamon, nutmeg, and pimento (optional).

Spoon sauce over pie, sprinkle with reserved crusts, and refrigerate for at least 1 hour.