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Show Carolyn's pies: creamy good By KATHRYN JENNINGS Grandchildren Michelle, Nick, Britany, grandmother Carolyn Slater, Sla-ter, Jayne Slater, Amy and Kim Slater, will enjoy a delicious wedge of banana cream pie and a bit of pineapple cream pie. CREAM PIE FILLING J cup sugar ' cup cornstarch Vt tsp. salt 1 envelope unflavored gelatin 3 cups milk 4 egg yolks, beaten 1 Tbsp. vanilla pie. For the coconut filling, add 1 cup shredded coconut and fill baked pie crust. There is usually enough filling to fill the pie and have it rounded up in the center. If desired, top with whipped cream or topping and serve. If you like to garnish the pie vor, sprinkle more sugar and grated rind on dough before rolling. An easy way to have the orange sugar ready to make rolls at any time, sprinkle about 2 cups sugar on foil or waxed paper and sprinkle about one fourth cup of grated orange rind over the sugar. Stir once in a while and when the sugar with rind is dry, store in tight container con-tainer for future use. cookie sheet to cool. When cool, add vanilla and beat until creamy, using a bread mixer or beat by hand, not with an electric beater, which would be too fast. When creamy, add nuts and form into a slab or into rolls to cut into slices. Serve. This fudge can also be frozen in freezer. Do not try to double the recipe. Carolyn Slater and husband Dennis, De-nnis, are residents of the Chase Village Vil-lage in Centerville. Mr. Slater is president of the Bailey's Moving and Storage. Their children are Dale, Lori, and Gordon. Both Gordon Gor-don and Dale are employed at Bailey's Moving and Storage. Carolyn enjoys golfing, reading, working with ceramics and traveling. travel-ing. She has worked as a medical secretary for many years. She also attends the University of Utah during dur-ing the winter and spring quarters, taking classes in education. The couple also has a foster daughter. There has been a request for orange yeast rolls which will be given with the recipes of Carolyn Slater. ORANGE ROLLS 2 Tbsp. dry yeast Vi cup warm water Vi cup sugar Vi cup margarine or oil 3 eggs 1 cup warm water V tsp. salt 4V2 cups flour Add yeast to the warm water to dissolve. Beat eggs with sugar and soft margarine until fluffy. Add the yeast mixture, warm water and beat in the flour and salt. The dough will be soft, does not require kneading. Let rise until double which will be in a short time, punch down and let rise another half hour. Turn out on floured pastry cloth or board and divide in half, roll each half quite thin. Spread with soft butter and sprinkle with about one half cup of sugar and about 2 Tbsp. grated orange rind, roll as for jelly roll and cut in one inch slices, or as desired width and place in greased muffin tins and let rise until double Bake at 375 degrees until a golden brown. As soon as removing from oven, glaze with the following icing. THIN GLAZE FOR ROLLS 2 Tbsp. soft butter 3 Tbsp. frozen orange concentrate concen-trate or fresh orange juice , 2 Tbsp. grated orange rind Powdered sugar Mix butter, orange concentrate or juice, rind and enough powdered sugar for a thin glaze. Glaze right after removing from oven, remove from pans, let cool and these rolls can be frozen for several months in tight plastic bags. This recipe makes about 30 medium sized rolls. If you like rolls sweeter, or with more orange fla- I CAROLYN SLATER'S GRANDCHILDREN, and even the kids' mothers, thoroughly F enjoy those smooth, creamy pies. Made from scratch, Carolyn is famous for her I homemade pies. A variety of fruits and flavors are used for variety. Carolyn Slater loves to make pie fillings from scratch and believes that no package filling is as delicious deli-cious as that made with the ingredients ingre-dients we usually have in our kitchens. From the basic filling, she adds bananas, pineapple, coconut. This pie filling recipe was given her by Carmen Anderson of Bountiful, at least six or seven years ago. Carolyn still believes it is the best she has ever used. She says this filling is also excellent for cream puffs and eclairs, and easy to make. A creamy fudge chocolate of course, is also shared for those fudge lovers, made with the bitter baking chocolate. 2 Tbsp. butter 1 cup heavy cream, whipped Blend sugar, cornstarch, salt and gelatin in a heavy saucepan. Add the milk and egg yolks, blend thoroughly. thor-oughly. Heat over medium heat for about 15 minutes, until mixture thickens and stirring constantly to prevent scorching. Remove from heat, add vanilla and butter. Now cover with saran wrap and chill. Fold in the whipped cream and pour into pie crust which has been baked. If you want banana pie, add sliced bananas, as many as desired, to filling; if you like pineapple for a change, just add 1 cup of well drained crushed or chunk pineap- with banana slices, be sure to dip them in lemon juice to prevent them from turning dark. FUDGE 4 cups sugar 2 Tbsp. white corn syrup , 1 cup cream - - -" " V cup water Vi cube butter, no substitute Vi tsp. salt 2 oz. baking chocolate bitter type 1 cup nuts, chopped 1 tsp. vanilla Combine sugar, syrup, cream, water, butter, salt and chocolate in a heavy saucepan. Boil to soft ball stage or 226 degrees. Pour on a |