While not exactly like Lofthouse (they could be tweaked), they certainly have a lofthouse taste.

2 eggs
2 c sugar
2 c shortening
2/3 tsp salt
2 tsp baking powder
2c heavy cream
2 tsp vanilla extract
4 c flour, give or take (form a soft dough)

Cream eggs, sugar and shortening. Add the rest of the ingredients and mix until well combined. Plop by the spoonfull onto a parchment lined baking sheet and bake in a 350 degree oven 8-10 minutes, or until you notice the bottom browning slightly.

Eat as is, or ice with your favorite frosting.

You can cut this recipe in half, the full recipe makes a ton!

This is a great crust!!

2.5 cups of all purpose flour
2 tb. sugar
1 tsp. salt
1.5 cups butter, chilled and cubed
1/2 cup coconut oil, chilled and solid. or you could use any solid shortening but we loved coconut.
6 tb buttermilk

Combine the dry ingredients then add the butter and shortening. Using two knives or a pastry blender, cut the solid fats into the flour until the mix resembles oatmeal. Add the buttermilk and mix it with a fork until it begins sticking to its self, then lightly knead it with your hands long enough to form a ball. split it in half and wrap each half separately, then stick them in the fridge for anywhere from an hour to a day. Remove from the fridge and let stand at room temperature until workable, then knead a bit, roll out on a floured surface, and use in your pie.

Single Crust
1 cup all-purpose flour
1/2 teaspoon salt
1/3 cup plus 1 tablespoon
shortening
2 to 3 tablespoons cold water

Double Crust
2 cups all purpose flour
1 teaspoon salt
2/3 plus 2 tablespoons
shortening
4-6 tablespoons very cold

Combine flour and salt. Cut in the shortening until it
resembles oatmeal or small peas. Gradually add
the water, one tablespoon at a time, just until the
dough begins to form into a ball.

Knead dough lightly and form into a flat round
shape. Wrap in wax paper or plastic wrap and store
in the fridge for 30-45 minutes.

Remove from fridge and let warm to room temperature
or just below. Roll the dough out on a lightly
floured surface with a floured rolling pin. The dough
should resemble a circle about 2 inches wider than
your pie pan turned upside down. For a double
crust recipe, cut the dough ball in half before rolling
out.

To place in pie pan, fold dough in half width wise,
then in half again lengthwise and transfer to your
pan, unfolding it from the center of the pan.
shape. Wrap in wax paper or plastic wrap and store
in the fridge for 30-45 minutes.
For a double crust pie: Remember to slice a few
slits in the top of the crust before baking (do not
slice the pie if it is to be frozen first).
Bake according to your pie recipe directions.

1 stick butter
4 eggs
1 can/1 pint whole kernal corn with liquid
1 can/1 pint cream style corn
8 oz. sour cream
about 8 oz. cornbread mix

Combine all ingredients together and pour into a greased casserole dish. bake at 350 Degrees (F) for 45 minutes.

Cornbread mix recipe to follow.

This is my great-aunts cheesecake recipe. She makes this every year for our Christmas Eve Wigelia and its a huge hit, and has a major yum factor. It’s become a yummy every-once-in-a-while treat with us.

1 7/8 cups graham cracker crumbs
1 stick butter, softened
1 cup sugar divided into 2 tbs and remaining amount in seperate container
2 lbs/32 oz cream cheese (4-8oz containers if using storebought)
2 large eggs
1 Tsp Vanilla Extract
2 Tbs Cornstarch
1 Cup sour cream

Preheat oven to 450 Degrees (F). Place graham cracker crumbs, butter and 2 Tbs sugar in a bowl and blend well. Press mixture i nto bottom and sides of a greased pie pan. Chill in freezer while preparing filling.

Beat cream cheese and sugar until smooth and light. Add eggs, vanilla and cornstarch and beat until blended. Slowly stir in sour cream until combined. Pour into pie pan and bake for 10 minutes, then turn oven to 200 degrees (F) for 45 minutes. The directions say to leave the door cracked on the oven for 3 hrs to cool, but with so many young children in the house that isn’t practical. I pull it out and let it cool on the counter and it still tastes perfect.

Eat plain, or top with cherry pie filling

Candy Cane Cookies
1 cup butter
1 cup powdered sugar (See ‘Make It On Your Own’ for recipe)
1 large egg
1 ½ tsp. almond extract
1 tsp. Vanilla extract
2 ½ cups all purpose flour
1 tsp. Salt
½ tsp. Red food coloring (either the food coloring from the store, or another alternative)
½ cup crushed peppermint candy
½ cup granulated sugar

Mix butter, sugar, egg and flavorings well. Mix flour and salt, then stir into butter mixture. Divide dough in half, then blend in food coloring in one of the halves. Combine peppermint candy and granulated sugar in a separate bowl and set aside for the very end.

Take 1 tsp. of dough from each color and roll into 4 inch strips. Lay them next to each other and lightly pinch them together, twist a few times then curl the top over so the dough looks like a candy cane. Repeat until dough is gone. Place these on an ungreased cookie sheet and bake 9 minutes at 375 Degrees (F). Remove from the sheet while still warm and sprinkle with the candy and sugar mixture. These freeze wonderful!

You can keep dry ingredients together in jars to have pre-measured ingredients on hand when the craving hits, then add the wet stuff when you mix it…….
1/2 c. Shortening (butter gives it the best taste - oil is alright, but actual vegetable shortening (bad to use, I know) takes a LOT of flavor away.
1 c. sugar (I’m told this can be reduced by 1/2 and it still tastes sweet - I haven’t tried it yet)
2 Large eggs
2/3c Flour (Cake flour makes for nice cake-y brownies if you care to experiment)
1/2 c Cocoa
1/2 Tsp baking powder
1/2 tsp. salt

Optional: walnuts and/or chocolate chips (I always throw a handful or two into the mixer if I have them on hand)

Mix all ingredients and pour into a greased pan or casserole dish.  Bake 30 min or until a toothpick comes out clean in the center (keeping in mind that chocolate chips will be melted, so poke a couple of times if need be so you don’t mistake a chocolate chip as brownies not being done).  Oven temp: 350 degrees (F)

Let cool before cutting, or if you want to be really, really bad use a spoon to take a bite from a corner….

My husbands favorite - we make it each fall when apples are plentiful and cheap! :-)  You can also use your favorite apple pie filling recipe and use the second set of ingredients as your topping. 

8 cups of peeled, cored, thinely sliced apples
1/2 C Granulated Sugar
2 TBSP Cornstarch
2 Tsp Cinnamon
3/4 C. Unbleached All Purpose Flour

Mix above ingredients together and pour into a square baking dish.

1 C rolled oats
3/4 C Brown Sugar
1/2 C cold butter, cut up into small chunks
3/4 C pecans or walnuts

Mix above ingredients together and rub the butter chunks between your fingers until it’s no longer noticable.

Evenly spread above mixture over apple mixture.

Bake on middle rack of oven 45 min-1 hr at 350 Degrees (F).  If topping browns too much, cover with foil.

Delish on it’s own, or served over vanilla ice cream!