Pumpkin Pie

Pumpkin Pie

Ingredients
  

  • 2 cups fresh pumpkin
  • 1 can evaporated milk 12 ounce
  • 3 eggs
  • 3/4 cup sugar
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon nutmeg if desired
  • 1/2 teaspoon ground cloves if desired
  • 1 deep dish pie shells 9 inch

Instructions
 

  • Measure out 2 cups pumpkin for pie, put into bowl.
  • Add in bowl sugar, salt, spices, eggs. Mix then carefully add milk and stir.
  • Pour into pie shell, foil edges, and place on foiled, cookie sheet and bake 350°F for 50-60 minutes. Give knife clean test. If not clean, bake longer.
  • Leftover pumpkin pie mix I place into a greased 1 qt. ovenproof dish and bake in a water bath like, custard.

High Altitude Pecan Pie

High Altitude Pecan Pie

Ingredients
  

  • 4 tablespoons unsalted butter
  • 3/4 cup dark brown sugar packed
  • 2/3 cup dark corn syrup
  • 1 tablespoon unsulfured molasses
  • 1/4 teaspoon salt
  • 1 teaspoon fresh lemon juice
  • 2 teaspoons vanilla extract divided
  • 2 teaspoons cornstarch
  • 3 large eggs at room temperature
  • 1 1/4 cups pecan halves or pieces 5 ounces

Instructions
 

  • Position rack in lower third of oven. Preheat oven to 425 degrees and set cookie sheet on rack to get hot.
  • Line 9-inch pie plate with crust. Line crust with foil and fill with pie weights. Place on cookie sheet in oven. Prebake crust 15-20 minutes.
  • Remove cookie sheet with pie plate on it, gather up edges of foil with pie weights inside and lift out. Set aside pie shell.
  • Reduce oven temperature to 375 degrees at 5,000 feet, 325 degrees at 10,000 feet. Move oven rack to center of oven.
  • Melt butter in medium saucepan, then stir in brown sugar, corn syrup, molasses and salt. In cup, combine lemon juice and 1 teaspoon vanilla; stir in cornstarch until dissolved, then stir mixture into pan.
  • Bring to full, bubbling boil over medium-high heat, stirring constantly with wooden spoon, about 3 minutes. Stir down bubbles, then remove from heat. Stir in remaining vanilla. Whisk eggs in mixing bowl. While continuing to whisk, add a few tablespoons hot syrup to eggs, then whisk eggs into hot syrup, beating well as you do so (strain mixture if lumpy).
  • Pour hot filling into partially baked pastry shell and arrange nuts on top. Bake about 30 minutes, or until knife inserted in center comes out clean or coated with clear syrup.
  • Cool pie on wire rack and serve at room temperature.

First Cousins Reunion 2016

We finally got a page up from the First Cousins Reunion.  Here are some videos, pictures, and a link to the Jeopardy game.

If you have any additional photos we can post here, send them to thecures@thecures.com. Enjoy!

Karen and Chuck

Here is the memorial video from the reunion: Cure Memoriam

And the First Cousins Reunion video: First Cousins Reunion

Take a look at our jeopardy game: /reunion_jeopardy

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Really cute “kids”
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Ed earned some Big Money  in the Jeopardy Game!
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Fellow contestants, Jim and Dave didn’t fare as well
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Cynthia, Aunt LaRita, and Judy have lots of answers.
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More “fun” kids…
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Wes Cure (not a FIRST cousin) made a perfect go-fer guy. Thanks.

 

Toll House Slice & Bake

Toll House Slice & Bake

Ingredients
  

  • 3 cups flour
  • 6 tbl flour
  • 1 1/2 tsp soda
  • 1 1/2 tsp salt
  • 1 1/2 cups butter softened
  • 1 cup sugar
  • 2 tbl sugar
  • 1 cup brown sugar
  • 2 tbl brown sugar
  • 1 1/2 tsps vanilla
  • 3 eggs
  • 18 oz semi sweet chocolate chips
  • 1 1/2 cups chopped nuts

Instructions
 

  • Preheat oven to 375°.
  • Combine butter, sugars, and vanilla. Beat until creamy.
  • Beat in eggs.
  • Gradually add dry ingredients. Mix well.
  • Stir in chocolate chips and nuts.
  • Divide dough into halves.
  • Bake immediately or shape in rolls and wrap in waxed paper. Refrigerate up to one week or freeze up to 8 weeks.
  • To bake preheat oven to 375°.
  • Cut each chilled roll into 1 inch slices and then into 4 quarters.
  • Place on ungreased cookie sheets.
  • Total recipe makes 12 dozen cookies.

Margie’s Scottish Shortbread

Margie’s Scottish Shortbread

Ingredients
  

  • 3 cups flour
  • 1 cup corn starch or rice flour if you can find it
  • 1 lb butter room temp
  • 1 cup sugar

Instructions
 

  • Beat butter and sugar ‘til soft and creamy.
  • Add flour very slowly but don’t over beat.
  • Turn out on floured board and knead very lightly until smooth.
  • Roll ¼ - ½ in. thick, cut into bars.
  • Prick top of bars with a fork.
  • Refrigerate at LEAST one hour.
  • Bake in 375° for 5 minutes, turn down to 325° for 30 minutes until golden brown.
  • When removed from oven, immediately sprinkle with a little sugar.
  • Enjoy!

Scotchie Pan Cookies

Scotchie Pan Cookies

Ingredients
  

  • 2 cups flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup softened butter
  • 1 1/2 cups brown Sugar firmly packed
  • 2 eggs
  • 1 tbl Water
  • 1 1/2 cups Oats quick cooking
  • 12 oz butterscotch chips
  • 1/2 tsp orange extract

Instructions
 

  • Preheat oven to 375°.
  • In small bowl combine flour, baking powder, soda, and salt. Set aside.
  • In large bowl combine butter, brown sugar, eggs and water, beat until creamy.
  • Gradually add flour mixture.
  • Stir in oats, butterscotch chips, and orange extract.
  • Spread in greased 15”x10” jelly roll pan.
  • Bake for 20-25 minutes. Cool completely and cut into 2” squares. Makes 35.

Poor Man Cookies

Poor Man Cookies

Ingredients
  

Stew til 1 cup liquid

  • 1 cup Raisins
  • 2 cups Water or part coffee

Add

  • 1 cup Sugar
  • 1/2 cup Shortening
  • 1 Egg
  • 1 tsp Cinnamon
  • 1/2 tsp Nutmeg
  • 1/2 tsp Allspice
  • 2 tsp Cloves

Sift and add

  • 2 cups Flour
  • 1/4 tsp Salt
  • 1 tsp Soda

Instructions
 

  • Bake 18-20 min. at 350° in shallow pan.

Notes

Mom Helling (Dad’s favorite)

Peter Pumpkin Squares

Peter Pumpkin Squares

Ingredients
  

  • 16 oz can pumpkin
  • 1 2/3 cups brown sugar
  • 4 eggs
  • 3/4 cup oil
  • 3 1/2 cups flour
  • 1 1/2 cups oatmeal
  • 1 tbl Cinnamon
  • 2 tsp baking powder
  • 1 tsp salt
  • 1 tsp soda

Frosting

  • 3 oz cream cheese
  • 1/4 cup butter
  • 1 tsp vanilla
  • 2 cups powdered sugar
  • 1/2 cup chopped nuts
  • 1/2 cup chopped nuts

Instructions
 

  • Mix first four ingredients.
  • Add dry ingredients. Mix well.
  • Bake in greased jelly roll ran at 350° for 25-30 minutes.
  • Mix all ingredients for frosting.
  • Cool and frost.

Peanut Chews

Peanut Chews

Ingredients
  

Crust

  • 1 1/2 cups flour
  • 2/3 cup brown sugar
  • 1/2 tsp salt
  • 1/4 tsp soda
  • 1/2 cup soft margarine
  • 1 tsp vanilla
  • 2 egg yolks
  • 2-3 cups mini marshmallows

Topping

  • 2/3 cup corn syrup
  • 1/4 cup margarine
  • 2 tsps vanilla
  • 12 oz peanut butter chip
  • 2 cups Rice Krispies
  • 2 cups cocktail peanuts

Instructions
 

  • Combine ingredients with pastry blender until crumb mixture forms.
  • Press into 9”x13” pan and bake at 350˚ for 12-15 min.
  • Immediately sprinkle with 2-3 c. miniature marshmallows.
  • Return to oven for 1-2 minutes, or until marshmallows puff up.
  • Cool while preparing topping.
  • Heat corn syrup, margarine, vanilla and chips until melted and smooth; stir in peanuts and krispies.
  • Spread over crust. Chill, but take out of fridge and bring to room temp. to cut. Do not need to be stored in refrigerator.

Notes

From Deb Cure (Ed’s Debbie)

Oatmeal Raisin Cookies Recipe

Oatmeal Raisin Cookies Recipe

Ingredients
  

  • 1 1/2 cups All-Purpose Flour
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Baking Powder
  • 1/2 teaspoon Freshly Grated Nutmeg
  • 2 sticks Unsalted Butter softened
  • 1 cup Light Brown Sugar packed
  • 1 cup Granulated Sugar
  • 2 large Eggs
  • 1 teaspoon Vanilla
  • 3 cups Rolled Oats
  • 1 1/2 cups Raisins
  • 1/2 cup Chopped Walnuts optional

Instructions
 

  • Pre-heat oven to 350 degrees. Line two large cookie sheets with parchment paper or waxed paper.
  • Either by hand or with electric mixer, beat butter until creamy.
  • Add sugars; beat until fluffy, about 3 minutes.
  • Beat in eggs one at a time.
  • Add vanilla.
  • Mix flour, salt, baking powder, and nutmeg together in medium bowl.
  • Stir dry ingredients into butter-sugar mixture.
  • Stir in oats, raisins and optional walnuts.
  • Working with generous 2 tablespoons of dough each time, roll dough into 2-inch balls. Place balls on parchment-lined cookie sheet, leaving at least 2 inches between each ball.
  • Bake until cookie edges turn golden brown, 22 to 25 minutes.
  • Let cool on cooling rack at least 30 minutes before peeling cookie from parchment.
  • If you prefer a less sweet cookie, you can reduce the white sugar by one-quarter cup, but you will lose some crispness. Do not over bake these cookies. The edges should be brown, but the rest of the cookie should be very light in color. The trick to making the cookies chewy is to make them large. Smaller cookies tend to get more dried out and crisp, and therefore not as chewy.

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