Mix together:
4 egg yolks
2 cups sugar
1 tsp. cinnamon
1 tsp. allspice
1/4 cup butter
3 Tbsp. vinegar
1 cup raisins
1 cup pecans (chopped or broken)

Fold in:
whites of 4 eggs, beaten stiff

Makes 2 pies. — Put in unbaked pie shell (no top crust).

Preheat oven to 475 degrees, put the pie in and turn the temperature down to 375 degrees immediately. Bake 30-40 minutes until top is an even brown.

Allow the pie to cool all the way. We kept it in the fridge overnight (always better the next day) and served it at room temperature. The top will be crispy and sweet, the middle will be a gooey custard.

via NotMartha

My father thought it too sweet. My sister thought it too tart. My mom wasn’t taken with it, but I thought it was great! The one problem was that there really wasn’t enough filling for two pies. Perhaps doubling the recipe may help?

1 yellow cake mix (with pudding) baked as directed in 13 by 9-inch pan

For topping mixture:
1 can evaporated milk
1 can sweetened condensed milk
1 pint heavy whipping cream
1/2 cup rum (or to taste)

To finish:
Whipped cream, to cover cake
5 ounces sweetened coconut

Poke holes in the cake with a fork all over. Pour topping mixture over cake. Let mixture absorb completely in refrigerator.

Cover with whipped cream or cool whip and sprinkle sweetened coconut over top of cake.

OPTIONAL: Add macadamia nuts, cherries and/or pineapple.

1 package (18.25) lemon cake mix
1 cup crisp Rice Krispies cereal
1 teaspoon grated lemon peel
1/2 cup butter, melted
1 egg, beaten
Preheat oven to 350 degrees.
In a large bowl combine the cake mix, Rice Krispies and grated lemon peel.
Add the butter and egg and mix well. The dough will be crumbly.
Shape dough into 1-inch balls and place 2 inches apart on ungreased cookie
sheets. Bake at 350 degrees for 10-12 minutes or until set. Allow cookies
to cool on cookie sheets for 5 minutes. Use a spatula to remove cookies
from cookie sheets and place on wire racks to cool completely.
Yield: 3 1/2 dozen cookies.

The cookies were very soft when they came out of the oven and at first I wondered if I should bake them longer but the edges were getting brown so I took them out. Once they cooled they became nice and crisp.

Sift together in one small bowl:
2 cups flour
1 tsp baking soda
1 tsp cinnamon
1 tsp cloves
1 tsp ginger
1/4 tsp salt

Cream together in separate larger bowl:
3/4 cup shortening OR margarine OR butter (12 tablespoons)
1 cup sugar

Beat into creamed mixture:
1 egg
1/4 cup molasses

Beat until light and fluffy. Stir in dry ingredients. Shape into small balls, roll in sugar. Place on ungreased baking sheet about 2 inches apart. Bake at 325 for 12-15 minutes or until golden brown.