Mabroosha

I think of this as Arabic pie. You can use store-bought or homemade jam. The unique thing about this dish is that the top is made out of grated dough. The consistency is most similar to shortbread, but it is somewhat cakier than shortbread. In August and September, figs become ripe. When I was a kid, my cousins and I would pick figs until our fingers were red and sore. Fig trees ooze a cloudy white sap that can be irritating to skin. My aunts and grandmother would make marba tin, or fig jam. Those preserves usually went into mabroosha. (Desserts are really popular in my family.)

This is my aunt's recipe, translated. I think she is heavy handed with the eggs and the oil, but she is a great cook so I left it as is. When I make it I use three eggs and a teaspoon of baking powder. It's much less cakey that way.

5 eggs
3 c flour
3/4 c margarine
1/2 c vegetable oil
3 packets vanilla powder (about 3 tbsp)
3 tbsp baking powder
3/4 c milk
1/2 c sugar
1 tbsp cinnamon
Ground nutmeg to taste

Beat eggs, add vanilla then butter and oil and stir a little, then add sugar, milk and flour a little bit at a time. Finally add baking powder and mix everything thoroughly. Grease a round pan with oil, and press about 3/4 of the dough into the pan. Spread jam over top and add a little cinnamon and ground nutmeg.
Add flour to the rest of the dough until it feels stiff. Using a grater, grate the dough on top until the surface is covered.

Bake with oven at about 350F, until golden brown. Should take about a half hour.

Banana Pie

1.5 c milk
1/2 c sugar
1 or 2 large bananas
2 egg yolks
2 tbsp cornstarch

Mix sugar and cornstarch together, add eggs slightly beaten and add scalded milk. Return to double boiler and cook until thick. Mash bananas and add to filling. When cool, pour into crust. Make a meringue out of egg whites. Sprinkle with coconut. Brown in oven.
Meringue: 2 egg whites, 4 tbsp sugar. beat egg whites until stiff. Add sugar and beat until it forms a peak when beater is lifted.

Coconut Chocolate Pie

Makes 2 pies

3 c sugar
3 c milk
3 tsp vanilla
1 c coconut
6 egg yolks, beaten
8 tbsp flour
7 tbsp cocoa

Sift dry ingredients together. Beat egg yolks well. Add milk gradually. Add dry ingredients to egg and add coconut. Cook at low heat, stirring constantly until thick paste. Pour in unbaked pie shell and bake until knife inserted comes out clean.

Topping
6 egg whites
12 tbsp sugar

Beat egg whites until peaks form. Add sugar until stiff. Spread on pie. Sprinkle with coconut. Put in oven and brown at 350 to 400F for 5 to 10 minutes. Cool 2 to 3 hours.

Pineapple Cream Pie

A very important pie recipe, according to family lore.

1.5 c milk
3/4 c sugar
3 tbsp flour
3 tbsp corn starch
1/4 tsp salt
1 tbsp lemon juice
1 lemon rind, grated
1 tbsp oleo
1 c canned pineapple cut in pieces
3 egg yolks, slightly beaten
1/4 c pineapple juice

Scald milk, mix sugar, flour and corn starch and slowly add milk. Cook until thick and smooth for 10 minutes. Stir small amount of mixture into beaten egg yolks. Return to heat and cook 3 minutes. Add pineapple juice, lemon juice and rind. Add butter, blend and cool. Add pineapple to crust. Pour mixture on top of pineapple.

Meringue: 3 egg whites, 6 tbsp sugar. Beat egg whites and sugar until stiff meringue forms. Put on pie and bake in oven at 325 degrees for 20 minutes or until brown. Cool 2 to 3 hours.

Crunchy Apple Crisp

5 cups sliced apples
1 tsp lemon juice

Topping
1/3 c sifted flour
1 c quick or old fashioned uncooked oats
1/2 c brown sugar
1 tsp cinnamon
1/2 tsp salt
1/4 nutmeg
1/2 c margarine, melted

Heat oven to 375 degrees. Place apples in a shallow 1.5 qt baking dish. If apples are tart, add a little sugar. Sprinkle lemon juice over apples. For topping combine dry ingredients. Add butter and mix well. Sprinkle over apples. Bake in preheated oven 375 degrees for 30 minutes. Serve warm or cold, with ice cream, whipped cream or cheese.

Creamy Banana Split

1 can sweet cream
4 c milk
6 tbsp corn flour
1 c sugar
1 kg bananas (2 pounds)
3 packets of biscuits, crushed

Boil cream, milk, flour and sugar in saucepan. Stir until thick and creamy. Distribute biscuit at the bottom of a deep pan. Layer cream and then banana on top. Put another layer of cream and biscuit over that and then put a layer of cream on top. Dress with crushed biscuit and refrigerate until firm.

Pie Crust (Electric Mixer)

"Makes 2 single, 9 inch pie crusts. May be refrigerated up to 2 weeks."

1.5 c all purpose flour
3/4 tsp salt
3/4 c shortening
1/3 c cold water

In a small mixing bowl, combine flour and salt. Add shortening. Beat at low speed with mixer until pieces form the size of small peas. Add water and beat at low speed until dough forms (15 to 20 seconds). Divide into two balls and roll out on floured board.

Pumpkin Pie

2 eggs slightly beaten
1.5 c cooked pumpkin
3/4 c sugar
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp cloves
1 2/3 c evaporated milk
1 (9 inch) unbaked pie shell

Mix filling ingredients in order given. Pour into pie shell. Bake in preheated oven 425 F for 15 minutes. REDUCE HEAT to 350 F for 45 minutes.

Strawberry Pie

Crust: 1 stick margarine
1.5 c flour
1 tbsp water
Stir until mixed well. Pat pan bottom and edges with crust. Bake at 425 F for 15 minutes.

Filling: 1 qt. strawberries
1 cup sugar
1 tsp corn starch
1 c water
4 tbsp strawberry jello mix
Place berries in cool pie crust. Boil sugar, cornstarch and water for 1 minute until clear. Rake off stove and add 4 tbsp strawberry jello. Mix and let cool. Pour over strawberries. Let set to gel. Cut and add whipped cream.

Cherry Crisp

1.5 c sifted all purpose flour
1/2 c sugar
1.75 c flaked coconut
1/2 c butter or margarine
1 can (21 oz) prepared cherry pie filling
Whipped cream for topping

Blend flour, sugar, coconut with pastry blender. Add butter and continue blending until well mixed and crumble. Press half of mixture into greased 9 inch square baking pan. Spread with prepared cherry pie filling. Top with remaining dry mixture. Bake at 400 degrees for 30 minutes.