Here's my recipe. Most pecan pie recipes are too sweet and goopy for me, but I love this one. It always gets rave reviews and I crack up every time I make it, thinking about how I got the recipe. I was standing in front of the pecans at Costco a number of years ago when a woman appeared next to me and said that she had the BEST pecan pie recipe and would be happy to share. She was so excited about it that I figured, why not, and she reached into her purse and pulled out an index card. She traveled with extra copies of it in her purse!! Cracks me up to this day. Anyway, here it is. It's very, very simple. 1/4 cup sugar 1 cup corn syrup 1/4 tsp salt 1 Tbs flour 2 eggs 1 tsp vanilla 1 Tbs butter, melted 1 1/4 cups pecans (I use way more) 9" pie shell (I like to use a deep dish), 350 deg, 1 hr. That's it. And, if anyone out there recognizes themselves as the mystery pecan pie lady, thanks for the recipe! Sharon S.

party_music50: Recipe sounds good! I have been SO disappointed though when the berries this year from the first year after planting were so 'blah!" No flavor or tartness at all... I am SO upset! My memory it seems they were rather tart when we kids ate them. Are your elderberries tart or have any real flavor at all? Someone said the first crop after planting will be that way but it is a mystery to me...! If the same next year, those bushes will be dug out; the bushes grew from the 18 in. twigs planted last spring to bushes over 8 feet tall this year & full of blooms & tasteless berries.... no way would they ever be used in a pie... no flavor at ALL!! Birds even left them alone! Do you have a special/easy way to glean the berries from the clusters ? I also have ground cherries which come up from seed all over every year & I love to use in pies but they are a bit on the bland side also so I use a bit of lemon juice in the pies also... no sugar needed! Now those are REALLY labor intensive to pick up the individual husks from the ground, take each berry from the husk, etc.!! Have you used them also? I live at 5200 ft. in a high desert area; temps get below freezing most winters, summers in the 90's & low rainfall (except this year!!)

If they are uncarved and do not have soft squishy spots, mould, nor mildew, they should be fine to eat. You could cut the pumpkins in half and seed, then cut into wedges (like you would squash) and roast until soft. Scoop the flesh from the skins, then PUREE it. Strain the puree before using. I am sorry, the mere thought of a pumpkin string in that custard pie makes me want to hurl. Dances - whose dancing bunny is at home and whose well-meaning grandmother would make pies with stringy jack-o-lanterns.....like eating a pumpkin hairball if you ask me.

This isn't really a pie but very, very good, I make it a few times a year. If you just have a few stalks you can use a 7x11, if you have more you can dice up, a 9x12 Rhubarb Crunch (San Juan Classics) 1 1/4 C flour 1 1/4 C regular oatmeal 1 C packed brown sugar 2/3 C butter 4-6 C diced raw rhubarb (if stalks are wide/thick, split lengthwise too) 1 C sugar 1 C water 2 Tablespoons cornstarch 1 teaspoon vanilla 1/4 C butter Ice Cream or whipped cream Preheat to 350F. In large bowl, combine flour, oatmeal, brown sugar. With pastry blender or fork, cut in butter until mixture forms size of peas. Press half of the crumb mixture into the bottom of your baking dish Arrange the diced rhubarb on top In medium saucepan, combine sugar, cornstarch, water. Boil until thickens and clears. Remove from heat and add vanilla and the 1/4 C butter. Pour over the rhubarb in your pan. Sprinkle remaining crumb mixture over the top. Bake 50 minutes or until golden. Serve warm or cold.