Strawberry Pie

Ingredients:
1 c sugar
3 tbsp corn starch
1/4 tsp salt
2 tsp lemon juice
1/2 c water

Directions:
1) Bake and cool crust
2) Mash 1 cup strawberries in heavy saucepan
3) Add sugar, salt, and 1/4 c water
4) Heat to boiling and blend corn starch with other 1/4 c water.
5) Take off heat and add corn starch water. Put back on the heat until clear and thickened.
6) Remove from heat and cool and add remaining berries and add to crust.

Krem Tip: put the rest of the berries directly in the pie crust and pour sauce over top

Crepes

1/2 c. flour
1/4 t. salt
2 eggs, lightly beaten
1/2 c. milk
1 T. cold water
1 t. melted butter

Sift flour and salt together into a bowl; mix all remaining ingredients and add slowly to dry ingredients, beating until smooth. Let stand at room temperature for 15 minutes before cooking in skillet or crepe pan.

Pie Crust...

...from the White Cookbook

For One Pie Shell:
1 1/4 c. sifted flour
1/2 t. salt
1/3 c. shortening (chilled)
1/4 c. ice water

For Two Pie Shells:
2 c. sifted flour
1 t. salt
2/3 c. shortening (chilled)
4-6 T. ice water

Mix flour, salt, and shortening together with pastry cutter or food processor. Add ice water one T at a time and mix gently with a fork until pastry just holds together.

Pecan Pie

Ingredients:
3 eggs
1 c dark corn syrup
1/2 c sugar
1/4 c melted butter
1 tsp vanilla
pecan halves (enough to cover bottom of pie tin)

Directions:
1) Preheat oven to 350.
2) In medium bowl with wire whisk or fork, beat eggs well.
3) Beat in corn syrup, sugar, butter, and vanilla until well blended.
4) Lay pecans on bottom of pie tin and pour mixture on top. Bake 1 hour.

Krem trick: More pecans is never a bad thing. Cover the bottom of the pan with 1 1/2 layers, and then chop up some more and throw those in too.

White Cookbook Sugar Cookies

Ingredients:
3 3/4 c sifted flour
1 1/2 tsp baking powder
1 tsp salt
1 c butter
1 1/2 c sugar
2 tsp vanilla
2 eggs

Directions:
1) Preheat oven to 375.
2) Sift flour with baking powder and salt and set aside.
3) Cream butter, sugar, and vanilla until light and fluffy. Add eggs one at a time, beating well after each addition.
4) Slowly mix in dry ingredients until just blended.
5) Roll dough until about 1/16" to 1/8" thick, cut with cookie cutters, and bake 8-9 minutes.

Krem trick: These cookies are actually good a little bit thicker than 1/8", so don't be afraid to leave them tall! Also, the butterscotch variation is great: just substitute 2 c firmly packed brown sugar for the 1 1/2 c white sugar. Mmmmmmm.