Sally's Oatmeal Cookies; Creamy Pumpkin Pie - Dacor Wall Manual

1 cup vegetable shortening
3
⁄ cup brown sugar
4
3
⁄ cup granulated sugar
4
1
1 ⁄ cups flour
4
1 tsp. baking soda
1 ⁄ tsp. salt
2
1 ⁄ tsp. ground cinnamon
2
Preheat oven to 325˚F on Pure Convection™.
In a mixer, cream together vegetable shortening, brown sugar and granulated sugar. Add vanilla extract and eggs and beat on low
speed. In a small bowl, sift together flour, baking soda, salt, cinnamon and allspice. Gradually add to the mixer. Mix until combined.
Stir in rolled oats, raisins and walnuts. Drop by rounded tablespoonfuls on two lightly greased cookie sheets. Bake until light golden
in color, about 11-13 minutes.
Makes about 2 dozen.
PIE DOUGH:
1 cup all-purpose flour
1 ⁄ cup unsalted butter, cut into cubes
2
1 ⁄ cup ice cold water
4
For the pie crust, combine flour and salt in a mixing bowl. Cut in cubes of butter to form small pieces, about the size of a pea.
Drizzle in water. Add just enough until the dough forms a ball. Wrap in plastic and refrigerate for 30 minutes. Roll dough out on a
floured surface to fit a 9" round pie dish.
Preheat oven to 400˚F on Convection Bake. In a large bowl, combine pumpkin pie filling ingredients until well blended. Pour filling in
piecrust. Bake for 10 minutes, then reduce temperature to 350˚F. Bake for an additional 20-25 minutes, or until pie does not jiggle
when shaken lightly.
Remove pie from oven and add sour cream topping on top of the pumpkin pie filling. For the sour cream topping, combine sour
cream, sugar, and vanilla. Spread on top of pie. Decorate top with pecan halves. Bake for an additional 10 minutes, or until sour
cream topping is set.
Serves 8.
RECIPES

Sally's Oatmeal Cookies

1 ⁄ tsp. ground allspice
2
3 cups rolled oats
1
⁄ cup raisins
2
1
⁄ tsp. vanilla extract
2
2 eggs
1 ⁄ cup chopped walnuts, chopped
2

Creamy Pumpkin Pie

FILLING:
1 (16 ounce) can pumpkin pie filling
1 (14 ounce) can sweetened condensed milk
2 eggs, beaten
2 tsp. pumpkin pie spice or 1 tsp. cinnamon,
tsp. ginger,
1
⁄ tsp. salt
2
1
⁄ tsp. nutmeg
2
48
TOPPING:
1
1 ⁄ cups sour cream
2
2 Tbsp. sugar
1 tsp. vanilla
1 ⁄ 2 cups pecan halves, to decorate
2