3/4 cup chopped nuts 1 - 8 oz. crushed pineapple (drained)
1 - 9 oz. carton Cool Whip
Mix all ingredients in bowl until well blended. Pour into baked pie shells.
Chill for at least 2 hours.
Jello Refrigerator Pie***
1 package Jello 3/4 cup water
1 cup whipped cream Juice of one lemon
1/2 cup sugar 1 graham cracker crust
Mix and pour into a graham cracker crust.
Jello Fruit Pie(Aunt Virginia’s recipe)
1 - 3 oz. pkg. of jello 1 cup of sugar
1 cup of juice 1 teaspoon of cornstarch
1 can of evaporated milk 1 graham cracker pie shell
Fruit
Ahead of time, place evaporated milk into the freezer until it is a little flaky. In a heavy saucepan, bring jello, juice, sugar, and cornstarch to a boil and cook. Beat 1 large can of carnation evaporated milk until fluffy. Add sauce. Put in Vanilla pie shell. Add fruit.
1/4 teaspoon maple flavoring (used vanilla) 4 eggs lightly beaten
1 cup chopped pecans
1 unbaked 9" deep dish pie shell
Preheat oven to 375. In a large mixing bowl, thoroughly combine potatoes, sugar, salt, spices and flavoring. Add eggs and beat vigorously until combined. Stir in pecans. Pour in shell. Bake for 45 minutes THEN REDUCE heat to 325. Bake for an additional 10 minutes.
Karo Syrup Pecan Pie
3 eggs beaten 1 cup sugar
1 cup Karo syrup (light) 2 tablespoons melted butter
1/8 teaspoon salt 1 1/2 cups pecan meats
1 teaspoon vanilla
Mix ingredients together, adding pecans last. Pour in and unbaked deep
dish pie shell. Bake at 350 for 40-45 minutes or until done.
Pecan Pie****
2 eggs, beaten 1 cup sugar
1 cup Karo syrup (white) 2 Tbs melted butter
1/8 teaspoon salt 1 cup chopped pecans
1 teaspoon vanilla
Mix ingredients together, adding pecans last. Pour into unbaked pastry shell. Bake at 350 F. for 40 minutes or until knife inserted in center comes out clean. Makes 1 deep dish pie or 2 regular size pie shells.
Cream butter, sugar, and egg yolks. Add syrup, vanilla and pecan pieces
stir well. Fold in egg whites. Pour mixture into unbaked pie shell. Bake
slowly at 325 for 1 hour until filling has a custard like consistency.
Chocolate Pecan Pie
3 eggs slightly beaten 1 cup karo syrup light or dark
1 - 4 oz. pkg. German sweet chocolate or
4 squares Baker's semisweet chocolate
melted and cooled
1/3 cup sugar 2 Tablespoons butter (melted)
1 teaspoon vanilla 1 1/2 cups pecans
1 - 9 inch pastry shell unbaked (deep dish)
Heat oven to 350. Stir eggs, corn syrup, chocolate, sugar, butter and vanilla until well blended. Stir in pecans. Pour into pastry shell. Bake 50 to 60 minutes until a knife inserted half-way between center and edge comes out clean. Cool on a wire rack.
Coconut Pie
1 cup sugar 1/4 cup buttermilk
3 whole eggs 1/2 stick butter
1 cup coconut 1 teaspoon lemon flavoring
Mix and pour into an unbaked pie shell. Start at 375 for 10 minutes and
then reduce oven temperature to 300 for 30 minutes.
Use a DEEP DISH! 1 unbaked 9" pastry shell. Thoroughly combine eggs, sugar, butter, lemon juice, and vanilla; stir in coconut. Pour filling into unbaked pastry shell. Bake at 350 R. for 40 - 45 minutes or until knife inserted halfway between center and the edge comes out clean. Cool before serving. Makes 6 - 8 servings.
Toasted Coconut Pie
3 eggs beaten 4 teaspoons lemon juice
1 1/2 cups sugar 1 teaspoon vanilla
1 - 3 1/2 oz. or 1 1/3 cups coconut
1 unbaked deep dish pie shell
Thoroughly combine eggs, sugar, butter, lemon juice and vanilla. Stir in
the coconut. Pour into the unbaked pie shell. Bake at 350 for 40 -45 minutes. Garnish with whipped cream and toasted coconut.
Mix all ingredients together in a large bowl and pour into a graham cracker pie crust shell. Freeze or Refrigerate over night. Makes 2 small pies or 1 deep dish pie.
Peach Delight (Sandra Johnson)
2 cups self rising flour 2 sticks of butter
1 cup chopped nuts
Mix together and spread in 9x12 inch baking dish. Bake at 350 for 15 -20 minutes
Crust: 1 cup crushed graham cracker crumbs Topping: 1 cup sour 1/4 cup sugar cream
1/4 cup melted butter 2 Tablespoons
sugar
1 teaspoon vanilla
Filling:
2 - 15 oz containers Ricotta Lite cheese 1/2 cup half and half
1/2 cup sugar 2 Tablespoons flour
1 Tablespoon fresh lemon juice 1 teaspoon finely grated
lemon peel
1/4 teaspoon salt 2 eggs
Combine crust ingredients. Mix well. Press evenly over bottom and press up the sides 1 1/2 inches of a 8" or 9" springform pan. chill while preparing filling. In bowl mix on low speed combine cheese, half and half, sugar, flour, lemon juice, lemon peel and salt. Add eggs one at a time. Blend until smooth. Pour into crust. Bake at 350 for 50 minutes or until center is set. Remove from oven. Beat sour cream, sugar and vanilla. Gently spoon onto the warm cake. Spread evenly. Return to the oven for 10 minutes. Turn off the oven. Cool in the oven with the door propped open for 30 minutes. Remove to wire rack and cool. Chill for 3 hours. Makes 8 servings.
Classic Chiffon Cheesecake(****)
1/4 cup of butter 1 cup of graham cracker crumbs
1/4 cup of sugar 2 - 8 oz. pkgs. of cream cheese
1 can of condensed milk 3 eggs, separated
1/4 cup of lemon juice 1/4 teaspoon salt
Preheat oven to 375 degrees. In a small saucepan, melt the butter. Stir in the crumbs and sugar. Pat crumbs firmly on the bottom of a buttered springform 9 inch pan. Bake 7 minutes. Cool while preparing the filling. Reduce oven temperature to 300 degrees. In a large mixing bowl, beat cream cheese until light and fluffy. Add condensed milk and the egg yolks. Beat until smooth. Stir in the lemon juice. Set aside. In a small bowl, beat egg whites with salt to soft peaks. Fold into the sweetened condensed mixture. Turn into the prepared pan. Bake 50 - 55 minutes. (fruit topping is optional
Preheat the oven to 350 degrees. In a large mixing bowl, beat together the cream cheese, vanilla, and sugar. Add the sour cream slowly to the mixture. Beat the egg whites until they form soft peaks. Then gradually add the confectioner sugar and continue beating until they form stiff peaks. Fold in the egg whites into the cream cheese mixture. Pour the mixture into the springform pan prepared with a graham cracker crust and bake about 1 hour. Allow the cake to stay in the oven with the door propped open using a pot holder. Chill in refrigerator before serving.
Cheese Cake
Oven 350 F.
Crust: 1. 1 cup plain flour 2. 2 T sugar
3. 1/2 teaspoon baking powder 4. 1/4 teaspoon salt
5. 1/3 cup margarine 6. 2 - 3 T milk
For crust: Mix first 5 ingredients; blend until crumbly. Sprinkle milk over mixture, stir until moist enough to hold together. Form ball and spread evenly over bottom and up 2 1/2" of sides in an ungreased 9" spring form pan.
Filling: 1 1/2 # cream cheese 1 1/4 cups sugar
5 eggs 1 1/2 teaspoon vanilla
3/4 teaspoon lemon rind
Beat cheese and sugar until fluffy. Add eggs 1 at a time. Beat well after each addition. Add vanilla and lemon. Blend well. Pour in crust and bake 55 - 60 minutes. (just until the center is firm to touch.) Chill until serving time. Top with fruit if desired. Release sides of pan and serve on pan bottom.
1 - 8 oz. package cream cheese softened 1/3 cup sugar
2 teaspoons vanilla 3 1/2 cup (8oz) Cool Whip
1 - graham cracker crust
Beat cheese, sugar, and vanilla until smooth. Fold in whipped topping. Chill at least 4 hours. Top with sliced fruit (ex: bananas, peaches, kiwi fruit, strawberries or blueberries.) Cheese cake snacks: spread mix on graham crackers and garnish with fruit. (makes 3 dozen)
1 can condensed milk 1/3 cup lemon juice (not extract)
1 teaspoon vanilla 1 cup comstock cherry pie filling
Beat cream cheese until light and fluffy. Gradually add condensed milk, stir until well mixed. Blend in lemon juice and vanilla. Pour into crust. Refrigerate 2 to 3 hours. Garnish with chilled cherry pie filling.
Apple Brown Betty****(C.W.)
1 cup soft bread crumbs (or ready to eat cereal) 3 T margarine
1 teaspoon grated orange or lemon peel 1/2 cup sugar
4 medium size apples, sliced 1 teaspoon cinnamon
1/4 cup fruit juice (approximately)
Preheat oven 375 F. Mix bread crumbs, butter, peel, sugar and cinnamon. Place half the sliced apples in a buttered baking dish. Cover with half the bread crumb mixture. Add remaining crumbs. Sprinkle with fruit juice. Bake for 45 minutes. Makes 6 servings.
Gluten Free- Wheat Free Apple Pie (contributed by Mrs. Irma Krohn )
Crust:
3/4 cup White Rice Flour 1/2 teaspoon Xanthan Gum
1/4 teaspoon Salt 1 teaspoon Honey
1/3 cup Butter or Vegetable Oil 2 Tablespoons Cold Water
Filling:
6-8 Apples, Peeled and Sliced 1 teaspoon Cinnamon
1/4 teaspoon Nutmeg 1/2 cup Sugar
2 Tablespoons Potato Starch
Top Crust:
3/4 cup White Rice Flour 1/4 cup Sugar
1/3 cup Butter or Vegetable Oil
Preheat oven to 425 degrees. To make the Crust: Stir together dry ingredients. Cut in butter or oil, then add honey. Add cold water a little at a time until the dough forms into a ball. Press pieces of the dough into the pie pan (it is difficult to roll out).
Filling:
Put the peeled and sliced apples into a bowl and sprinkle the cinnamon, nutmeg, sugar, and potato starch on top, mix well. Put apples in the crust.
Top Crust:
Combine the rice flour and sugar, cut in the butter or oil. Gently place pieces of the dough over the top of the pie. Bake the pie at 425 degrees for 10 minutes then lower to 350 degrees and bake for 1 hour.
