INGREDIENTS:
CRUST:
3/4 c. flour
3/4 tsp. salt
3/4 tsp. baking powder
6 tbsp. shortening
3/4 c. sour cream
1 egg
TOPPING:
1/2 c. shredded lettuce
1/2 c. chopped tomato
1/2-1 c. shredded cheese
FILLING:
1 lb. ground beef
1/2 c. chopped onion
1 tsp. salt
2 tsp. chili powder
1/4-1/2 tsp. hot pepper sauce
16 oz. can kidney beans
6 oz. can tomato paste
DIRECTIONS:
Heat oven to 425 degrees. Lightly grease and flour bottom and sides of 10 inch pie pan. In bowl, combine all crust ingredients. Stir until blended. Batter will be slightly lumpy. Spread batter in pie plate in within 1/4 inch of rim.
In skillet brown ground beef and onion; cook until tender. Drain excess fat. Stir in remaining ingredients. Spoon into crust. Bake 20-30 minutes until crust is golden brown. Sprinkle with topping.
Friday, November 2, 2007
Italian Crazy Crust Pie
INGREDIENTS AND DIRECTIONS:
CRUST:
1/2 c. flour
1/2 tsp. salt
1 tsp. baking powder
1/4 c. shortening
1/2 c. sour cream
1 egg
Combine all ingredients and stir about 60 to 7 times. (Batter is slightly lumpy.) Spread batter thinly on bottom and thickly up sides to within 1/4 inch of 9 inch lightly greased and flour pie plate. Fill and bake at 425 degrees in preheated oven. Cool 5 minutes before serving. Crust may be covered and refrigerated up to 12 hours.
FILLING:
1 lb. ground beef, lightly browned
1 tsp. salt
1/4 tsp. garlic powder
1/4 c. chopped onion or 2 tsp. minced onion
1/2 c. chopped olives
4 oz. can mushrooms, undrained
1 to 1 1/2 c. shredded Mozzarella, cheddar or American cheese
1 tsp. oregano
Combine all above ingredients except cheese. Mix thoroughly. Spoon into crust. Bake 18 to 28 minutes until crust is golden brown. Sprinkle with cheese. Return to oven to melt cheese.
CRUST:
1/2 c. flour
1/2 tsp. salt
1 tsp. baking powder
1/4 c. shortening
1/2 c. sour cream
1 egg
Combine all ingredients and stir about 60 to 7 times. (Batter is slightly lumpy.) Spread batter thinly on bottom and thickly up sides to within 1/4 inch of 9 inch lightly greased and flour pie plate. Fill and bake at 425 degrees in preheated oven. Cool 5 minutes before serving. Crust may be covered and refrigerated up to 12 hours.
FILLING:
1 lb. ground beef, lightly browned
1 tsp. salt
1/4 tsp. garlic powder
1/4 c. chopped onion or 2 tsp. minced onion
1/2 c. chopped olives
4 oz. can mushrooms, undrained
1 to 1 1/2 c. shredded Mozzarella, cheddar or American cheese
1 tsp. oregano
Combine all above ingredients except cheese. Mix thoroughly. Spoon into crust. Bake 18 to 28 minutes until crust is golden brown. Sprinkle with cheese. Return to oven to melt cheese.
Pie Crust
INGREDIENTS AND DIRECTIONS:
1 1/4 c. flour
1/4 tsp. salt
1/2 c. shortening
1/4 c. water
2 CRUSTS:
2 1/2 c. flour
1/2 tsp. salt
1 c. shortening
1/2 c. water
Sift together flour and salt, cut in shortening, then mix in the water. Roll out on floured board and put in pie pans.
Never fail recipe for people who cannot make pie crusts.
1 1/4 c. flour
1/4 tsp. salt
1/2 c. shortening
1/4 c. water
2 CRUSTS:
2 1/2 c. flour
1/2 tsp. salt
1 c. shortening
1/2 c. water
Sift together flour and salt, cut in shortening, then mix in the water. Roll out on floured board and put in pie pans.
Never fail recipe for people who cannot make pie crusts.
Strawberry Pie With Meringue Crust
INGREDIENTS:
Meringue crust, below
2 pt. strawberries, sliced
1/2 c. sugar
3 tbsp. cornstarch
1 c. water
1 c. heavy cream, whipped
DIRECTIONS:
Prepare meringue crust. Crush 1 cup of strawberries in small bowl. In 2 quart saucepan, stir together sugar and cornstarch. Gradually stir in water until smooth. Stir in crushed strawberries. Stirring constantly, bring to boil over medium heat and boil 1 minute. Cool.
Pour over remaining sliced strawberries; toss to coat evenly. Spoon into prepared crust. Refrigerate at least 1 hour or until set. Spread whipped cream over pie.
MERINGUE CRUST:
Stir together 1/4 cup sugar, 3 tablespoons finely ground blanched almonds and 2 tablespoons cornstarch in small bowl.
Beat 2 egg whites until foamy in small bowl with mixer at high speed. Add 1/8 teaspoon cream of tartar and 1/16 teaspoon salt. Continue beating until soft peaks form.
Gradually add 1/4 cup sugar; beat until stiff peaks form. Fold in almond mixture. Spread mixture onto bottom and sides of a well greased 9 inch pie plate, building up sides to form a shell. Bake at 275 degrees for 1 hour. Turn off heat.
Leave meringue in oven with door closed for 1 hour or overnight. Remove from oven and cool completely on wire rack. Makes 1 pie shell.
Meringue crust, below
2 pt. strawberries, sliced
1/2 c. sugar
3 tbsp. cornstarch
1 c. water
1 c. heavy cream, whipped
DIRECTIONS:
Prepare meringue crust. Crush 1 cup of strawberries in small bowl. In 2 quart saucepan, stir together sugar and cornstarch. Gradually stir in water until smooth. Stir in crushed strawberries. Stirring constantly, bring to boil over medium heat and boil 1 minute. Cool.
Pour over remaining sliced strawberries; toss to coat evenly. Spoon into prepared crust. Refrigerate at least 1 hour or until set. Spread whipped cream over pie.
MERINGUE CRUST:
Stir together 1/4 cup sugar, 3 tablespoons finely ground blanched almonds and 2 tablespoons cornstarch in small bowl.
Beat 2 egg whites until foamy in small bowl with mixer at high speed. Add 1/8 teaspoon cream of tartar and 1/16 teaspoon salt. Continue beating until soft peaks form.
Gradually add 1/4 cup sugar; beat until stiff peaks form. Fold in almond mixture. Spread mixture onto bottom and sides of a well greased 9 inch pie plate, building up sides to form a shell. Bake at 275 degrees for 1 hour. Turn off heat.
Leave meringue in oven with door closed for 1 hour or overnight. Remove from oven and cool completely on wire rack. Makes 1 pie shell.
Crazy Crust Apple Pie
INGREDIENTS:
1 c. flour
2 tbsp. sugar
1 tsp. baking powder
1/2 tsp. salt
3/4 c. water
2/3 c. shortening (solid)
1 egg
1 can apple pie filling
1 tbsp. lemon juice
1/2 tsp. cinnamon
DIRECTIONS:
In small mixing bowl, combine flour, sugar, baking powder, salt, water, shortening and egg; blend well at lowest speed. Beat 2 minutes at medium speed. Spread batter in 10″ or 9″ deep pie pan or dish. Carefully spoon filling into center of batter. Do not stir. Bake at 425 degrees for 40 to 45 minutes or until crust is golden brown.
1 c. flour
2 tbsp. sugar
1 tsp. baking powder
1/2 tsp. salt
3/4 c. water
2/3 c. shortening (solid)
1 egg
1 can apple pie filling
1 tbsp. lemon juice
1/2 tsp. cinnamon
DIRECTIONS:
In small mixing bowl, combine flour, sugar, baking powder, salt, water, shortening and egg; blend well at lowest speed. Beat 2 minutes at medium speed. Spread batter in 10″ or 9″ deep pie pan or dish. Carefully spoon filling into center of batter. Do not stir. Bake at 425 degrees for 40 to 45 minutes or until crust is golden brown.
Chocolate Chip Oatmeal Cookies
INGREDIENTS:
3 c. oats
1 1/2 c. all-purpose flour
1 c. brown sugar
1 c. white sugar
1 egg
1 (12 oz.) pkg. chocolate chips
1 tsp. vanilla
1 c. shortening
1/4 c. water
2 tbsp. baking powder
DIRECTIONS:
Mix all together. Dough will be very stiff (easier to squeeze together with hands). Roll into balls and flatten on ungreased cookie sheet. Bake in 350 degree oven. For chewy cookies, remove from oven just as cookies begin to brown. For crisp cookies, brown evenly.
3 c. oats
1 1/2 c. all-purpose flour
1 c. brown sugar
1 c. white sugar
1 egg
1 (12 oz.) pkg. chocolate chips
1 tsp. vanilla
1 c. shortening
1/4 c. water
2 tbsp. baking powder
DIRECTIONS:
Mix all together. Dough will be very stiff (easier to squeeze together with hands). Roll into balls and flatten on ungreased cookie sheet. Bake in 350 degree oven. For chewy cookies, remove from oven just as cookies begin to brown. For crisp cookies, brown evenly.
Chocolate Chip Pudding Cookies
INGREDIENTS:
12 oz. pkg. chocolate chips
2 1/4 c. unsifted flour
1 tsp. baking soda
1 c. butter
1/4 c. sugar
3/4 c. light brown sugar, firmly packed
4 oz. pkg. Jello instant pudding
1 tsp. vanilla
2 eggs
DIRECTIONS:
Mix flour with baking soda. Combine butter, the sugar, pudding mix and vanilla in a large bowl. Beat until smooth and creamy. Beat in eggs. Gradually add flour mixture, then stir in chips. Batter will be stiff. Drop rounded measuring teaspoonfuls onto an ungreased cookie sheet. Bake at 375 degrees for 8 to 10
12 oz. pkg. chocolate chips
2 1/4 c. unsifted flour
1 tsp. baking soda
1 c. butter
1/4 c. sugar
3/4 c. light brown sugar, firmly packed
4 oz. pkg. Jello instant pudding
1 tsp. vanilla
2 eggs
DIRECTIONS:
Mix flour with baking soda. Combine butter, the sugar, pudding mix and vanilla in a large bowl. Beat until smooth and creamy. Beat in eggs. Gradually add flour mixture, then stir in chips. Batter will be stiff. Drop rounded measuring teaspoonfuls onto an ungreased cookie sheet. Bake at 375 degrees for 8 to 10
Chocolate Chips Cookies
INGREDIENTS:
1 1/3 c. yellow Crisco
1 c. granulated sugar
1 c. brown sugar, packed
2 eggs
2 tsp. vanilla
3 c. flour
1 tsp. soda
1 tsp. salt
1 c. chopped nuts
1 1/2 c. semi-sweet chocolate chips
DIRECTIONS:
Heat oven to 375 degrees. Mix shortening, sugar, eggs, and vanilla. Blend in remaining ingredients. For a softer, rounded cookie, add 1/2 cup flour. Drop dough by rounded teaspoonfuls 2 inches apart until ungreased baking pan. Bake 8 to 10 minutes or until brown. Makes about 7 dozen cookies.
Chocolate Cookies
INGREDIENTS:
2 1/4 c. unsifted flour
1 tsp. baking soda
1 c. butter, softened
1/4 c. granulated sugar
3/4 c. firmly packed light brown sugar
1 tsp. vanilla
1 (4 oz.) pkg. instant chocolate fudge Jello pudding
2 eggs
1 pkg. chocolate chips or chocolate hunks
1 c. chopped nuts
DIRECTIONS:
Mix flour with baking soda. Combine butter, the sugars, vanilla, and pudding mix in large mixer bowl. Beat until smooth and creamy. Beat in the eggs. Gradually add flour mixture, then stir in chips and nuts. Batter will be stiff.
Drop by rounded measuring teaspoons about 2-inches apart onto ungreased baking sheet. Bake at 375 degrees for 8-10 minutes. Makes about 6-7 dozen cookies.
2 1/4 c. unsifted flour
1 tsp. baking soda
1 c. butter, softened
1/4 c. granulated sugar
3/4 c. firmly packed light brown sugar
1 tsp. vanilla
1 (4 oz.) pkg. instant chocolate fudge Jello pudding
2 eggs
1 pkg. chocolate chips or chocolate hunks
1 c. chopped nuts
DIRECTIONS:
Mix flour with baking soda. Combine butter, the sugars, vanilla, and pudding mix in large mixer bowl. Beat until smooth and creamy. Beat in the eggs. Gradually add flour mixture, then stir in chips and nuts. Batter will be stiff.
Drop by rounded measuring teaspoons about 2-inches apart onto ungreased baking sheet. Bake at 375 degrees for 8-10 minutes. Makes about 6-7 dozen cookies.
Chocolate Cookie Sheet Cake
INGREDIENTS:
2 c. flour
1/2 tsp. salt
1 c. water
3 tbsp. cocoa
1 tsp. soda
1 tsp. vanilla
2 c. sugar
1 stick butter + 1/2 c. shortening or 2 sticks butter
2 eggs, well beaten
1/2 c. buttermilk
1 tsp. cinnamon (opt.)
Sift flour, measure, re-sift with sugar and salt. In a saucepan put butter, shortening, water and cocoa. Bring to a boil and pour over flour and sugar mixture. In another bowl, put eggs, soda, buttermilk and vanilla. Add to the above mixture. Mix well. Bake in greased and floured shallow cake pan, (15 1/2″ x 10 1/2″ x 1″) for 20 minutes at 350 degrees. Start icing the last five minutes cake is baking.
CHOCOLATE FROSTING:
1 stick butter
6 tbsp. milk
1/2 c. chopped pecans
3 tbsp. cocoa
1 box confectioners’ sugar
1 tsp. vanilla
DIRECTIONS:
Mix butter, cocoa and milk in a saucepan. Heat over low flame, but do not boil. Remove from heat and add confectioners’ sugar, chopped nuts and vanilla. Mix well. Frost cookie sheet cake as soon as removed from oven. Cut cake into squares to serve. Makes about 24 squares.
2 c. flour
1/2 tsp. salt
1 c. water
3 tbsp. cocoa
1 tsp. soda
1 tsp. vanilla
2 c. sugar
1 stick butter + 1/2 c. shortening or 2 sticks butter
2 eggs, well beaten
1/2 c. buttermilk
1 tsp. cinnamon (opt.)
Sift flour, measure, re-sift with sugar and salt. In a saucepan put butter, shortening, water and cocoa. Bring to a boil and pour over flour and sugar mixture. In another bowl, put eggs, soda, buttermilk and vanilla. Add to the above mixture. Mix well. Bake in greased and floured shallow cake pan, (15 1/2″ x 10 1/2″ x 1″) for 20 minutes at 350 degrees. Start icing the last five minutes cake is baking.
CHOCOLATE FROSTING:
1 stick butter
6 tbsp. milk
1/2 c. chopped pecans
3 tbsp. cocoa
1 box confectioners’ sugar
1 tsp. vanilla
DIRECTIONS:
Mix butter, cocoa and milk in a saucepan. Heat over low flame, but do not boil. Remove from heat and add confectioners’ sugar, chopped nuts and vanilla. Mix well. Frost cookie sheet cake as soon as removed from oven. Cut cake into squares to serve. Makes about 24 squares.
Wednesday, October 31, 2007
Chicken Pot Pie
INGREDIENTS AND DIRECTIONS:
FILLING:
1/3 c. chicken fat
1/3 c. chopped onion
1/3 c. flour
1/2 tsp. salt
1/4 tsp. pepper
1 3/4 c. chicken broth
2/3 c. milk
2 c. cut up chicken
10 oz. frozen peas & carrot mix
In saucepan melt fat. Add onions and saute until golden. Add flour, salt and pepper. Cook until bubbly. Add liquids and stir until mixture returns to boiling. Boil and stir one minute. Stir in chicken and vegetables.
CRUST:
1 c. flour
1 tsp. celery seed
1/2 tsp. salt
1/3 c. + 1 tbsp. shortening
2 - 2 1/2 tbsp. water
Stir dry ingredients together. Cut in shortening. Add water and stir until mixture forms ball. Roll out to fit casserole dish or make “cookies”. Put mixture in casserole, cover with crust. Bake at 425 degrees for 30 to 35 minutes.
NOTE: Butter may be substituted for chicken fat but flavor won’t be as good. Dough for crust is usually better if refrigerated at least 2 hours before rolling out. If pie needs to be held for a couple hours (church pot lucks), put mixture in casserole without crust “cookies”. Add “cookies” just before serving (5 minutes). Prebake “cookies”.
The mixture can also be cooked completely on stove top over low heat and “cookies” added before serving.
FILLING:
1/3 c. chicken fat
1/3 c. chopped onion
1/3 c. flour
1/2 tsp. salt
1/4 tsp. pepper
1 3/4 c. chicken broth
2/3 c. milk
2 c. cut up chicken
10 oz. frozen peas & carrot mix
In saucepan melt fat. Add onions and saute until golden. Add flour, salt and pepper. Cook until bubbly. Add liquids and stir until mixture returns to boiling. Boil and stir one minute. Stir in chicken and vegetables.
CRUST:
1 c. flour
1 tsp. celery seed
1/2 tsp. salt
1/3 c. + 1 tbsp. shortening
2 - 2 1/2 tbsp. water
Stir dry ingredients together. Cut in shortening. Add water and stir until mixture forms ball. Roll out to fit casserole dish or make “cookies”. Put mixture in casserole, cover with crust. Bake at 425 degrees for 30 to 35 minutes.
NOTE: Butter may be substituted for chicken fat but flavor won’t be as good. Dough for crust is usually better if refrigerated at least 2 hours before rolling out. If pie needs to be held for a couple hours (church pot lucks), put mixture in casserole without crust “cookies”. Add “cookies” just before serving (5 minutes). Prebake “cookies”.
The mixture can also be cooked completely on stove top over low heat and “cookies” added before serving.
Mom’s Chicken Pot Pie
INGREDIENTS:
2 frozen Oronoque Orchards Deep Dish Pie Crusts
5 fresh carrots
3 fresh med. potatoes
1/2 c. frozen peas
1 1/2 c. chicken stock
2 tbsp. butter
2 to 3 tbsp. flour
Salt, pepper & poultry seasoning to taste
2 chicken cutlets
1 egg
DIRECTIONS:
Peel and cut up carrots and potatoes. Put carrots, potatoes and peas in a pot and steam until just tender. Let cool. Poach chicken cutlets in stock (save stock) until done (about 15 minutes). Remove meat, let cool and cut into 1 inch chunks. Melt butter, stir in flour, brown slightly then put stock into mixture, thicken to gravy, cool.
Assemble pie: Put carrots, potatoes, peas and chicken in pie crust, pour gravy on top. Place second crust on top, flute edges, brush with beaten egg, slice air vent in top crust and bake until medium golden brown 30 to 45 minutes at 350 degrees. (Color is more important than time.)
2 frozen Oronoque Orchards Deep Dish Pie Crusts
5 fresh carrots
3 fresh med. potatoes
1/2 c. frozen peas
1 1/2 c. chicken stock
2 tbsp. butter
2 to 3 tbsp. flour
Salt, pepper & poultry seasoning to taste
2 chicken cutlets
1 egg
DIRECTIONS:
Peel and cut up carrots and potatoes. Put carrots, potatoes and peas in a pot and steam until just tender. Let cool. Poach chicken cutlets in stock (save stock) until done (about 15 minutes). Remove meat, let cool and cut into 1 inch chunks. Melt butter, stir in flour, brown slightly then put stock into mixture, thicken to gravy, cool.
Assemble pie: Put carrots, potatoes, peas and chicken in pie crust, pour gravy on top. Place second crust on top, flute edges, brush with beaten egg, slice air vent in top crust and bake until medium golden brown 30 to 45 minutes at 350 degrees. (Color is more important than time.)
Chicken Pot Pie
INGREDIENTS:
4 chicken legs
1 onion, cut up
1/2 tsp. celery seed
4 to 5 potatoes
4 c. flour
4 eggs
1 tsp. salt
Boiling water
DIRECTIONS:
Cook chicken legs with onion and celery seed. Remove chicken, let it cool and debone it and break into pieces. Wash potatoes and cut in half. Put into broth and bring to a boil. Cook 10 to 12 minutes. Mix pot pie dough: flour, eggs, salt and boiling water added a little at a time until dough is easy to handle. Take a small amount and roll it out as thin as possible. Cut into pieces and put into broth with potatoes. Continue until dough is used. Add chicken and simmer for 20 minutes.
4 chicken legs
1 onion, cut up
1/2 tsp. celery seed
4 to 5 potatoes
4 c. flour
4 eggs
1 tsp. salt
Boiling water
DIRECTIONS:
Cook chicken legs with onion and celery seed. Remove chicken, let it cool and debone it and break into pieces. Wash potatoes and cut in half. Put into broth and bring to a boil. Cook 10 to 12 minutes. Mix pot pie dough: flour, eggs, salt and boiling water added a little at a time until dough is easy to handle. Take a small amount and roll it out as thin as possible. Cut into pieces and put into broth with potatoes. Continue until dough is used. Add chicken and simmer for 20 minutes.
Chicken Pot Pie
INGREDIENTS:
1 whole chicken or chicken parts
1 can corn, drained
1 can peas, drained
1 can carrots, drained or 3-4 chopped carrots
1 can green beans, drained (optional)
2 chicken bouillon cubes
1 can cream of chicken soup (optional)
2 tbsp. flour
1/2 c. water
Salt and pepper to taste
2 cans refrigerator biscuits
DIRECTIONS:
In a large pot, cover chicken with water and boil about 1 hour or until chicken is done. Take chicken out and remove meat from bone and skin. Add to broth, chicken pieces, corn, peas, carrots, green beans, chicken cubes and soup. Bring to boil.
Thicken with flour mixed with water if needed. Season to taste. While boiling hot, pour into a shallow baking pan and top with biscuits. Bake at 350 degrees until biscuits are browned and done. Roast beef and beef cubes may be substituted for chicken in recipe to make beef pot pie. Leave out chicken soup.
1 whole chicken or chicken parts
1 can corn, drained
1 can peas, drained
1 can carrots, drained or 3-4 chopped carrots
1 can green beans, drained (optional)
2 chicken bouillon cubes
1 can cream of chicken soup (optional)
2 tbsp. flour
1/2 c. water
Salt and pepper to taste
2 cans refrigerator biscuits
DIRECTIONS:
In a large pot, cover chicken with water and boil about 1 hour or until chicken is done. Take chicken out and remove meat from bone and skin. Add to broth, chicken pieces, corn, peas, carrots, green beans, chicken cubes and soup. Bring to boil.
Thicken with flour mixed with water if needed. Season to taste. While boiling hot, pour into a shallow baking pan and top with biscuits. Bake at 350 degrees until biscuits are browned and done. Roast beef and beef cubes may be substituted for chicken in recipe to make beef pot pie. Leave out chicken soup.
Chicken Pot Pie
INGREDIENTS:
2 broilers/fryer chicken
2 celery stalks
1 med. onion
1 bay leaf
1 tsp. salt
1/2 tsp. white pepper
1/2 c. butter
1/2 c. flour
1 pkg. (10 oz.) frozen peas (cooked)
4 stalks celery (diced and cooked)
4 carrots (sliced and cooked)
1 3/4 c. potatoes (diced and cooked)
1 egg
2 tbsp. milk
DIRECTIONS:
Preheat oven to 375 degrees 10 minutes before pie goes in. Grease casserole dish.
Cook chicken in large pot in water with celery, onion, bay leaf, salt and pepper. Remove fat and strain stock. Discard skin and bones and cut in large pieces.
Melt butter and stir in flour. Cook 5 minutes stirring constantly. add enough chicken stock for consistency of sauce desired. Simmer 5 minutes, add salt and pepper.
Put all ingredients in casserole and add amount of sauce desired. Mix egg and milk together. Cover casserole with pastry, brush with egg wash and puncture. Bake at 375 degrees until crust is golden brown.
2 broilers/fryer chicken
2 celery stalks
1 med. onion
1 bay leaf
1 tsp. salt
1/2 tsp. white pepper
1/2 c. butter
1/2 c. flour
1 pkg. (10 oz.) frozen peas (cooked)
4 stalks celery (diced and cooked)
4 carrots (sliced and cooked)
1 3/4 c. potatoes (diced and cooked)
1 egg
2 tbsp. milk
DIRECTIONS:
Preheat oven to 375 degrees 10 minutes before pie goes in. Grease casserole dish.
Cook chicken in large pot in water with celery, onion, bay leaf, salt and pepper. Remove fat and strain stock. Discard skin and bones and cut in large pieces.
Melt butter and stir in flour. Cook 5 minutes stirring constantly. add enough chicken stock for consistency of sauce desired. Simmer 5 minutes, add salt and pepper.
Put all ingredients in casserole and add amount of sauce desired. Mix egg and milk together. Cover casserole with pastry, brush with egg wash and puncture. Bake at 375 degrees until crust is golden brown.
Peanut Butter Pie
INGREDIENTS:
1 (8 oz.) pkg. cream
1 (14 oz.) can Eagle sweetened condensed milk
1 c. peanut butter
1 (4 oz.) Cool Whip
1 tsp. vanilla
1 (6 oz.) jar chocolate fudge sauce
1 chocolate crunch crust
DIRECTIONS:
In large bowl, beat cream cheese until fluffy. Beat in condensed milk, peanut butter and vanilla until smooth. Fold in whipped cream. Turn into crust. Top with fudge sauce.
CHOCOLATE CRUNCH CRUST:
Melt 1/3 cup butter and 1 (6 ounce) package chocolate chips, stir in 2 1/2 cups Rice Krispies cereal until coated. Press into bottom and sides of greased 9 inch pie plate. Chill 30 minutes.
1 (8 oz.) pkg. cream
1 (14 oz.) can Eagle sweetened condensed milk
1 c. peanut butter
1 (4 oz.) Cool Whip
1 tsp. vanilla
1 (6 oz.) jar chocolate fudge sauce
1 chocolate crunch crust
DIRECTIONS:
In large bowl, beat cream cheese until fluffy. Beat in condensed milk, peanut butter and vanilla until smooth. Fold in whipped cream. Turn into crust. Top with fudge sauce.
CHOCOLATE CRUNCH CRUST:
Melt 1/3 cup butter and 1 (6 ounce) package chocolate chips, stir in 2 1/2 cups Rice Krispies cereal until coated. Press into bottom and sides of greased 9 inch pie plate. Chill 30 minutes.
Peanut Butter Pie
INGREDIENTS:
1 baked deep dish pie crust, cooked
3/4 c. sugar
3 tbsp. cornstarch
3 egg yolks
20 oz. can evaporated milk
1 tsp. vanilla
3/4 c. creamy peanut butter
DIRECTIONS:
Combine sugar and cornstarch in heavy 3 quart saucepan. Combine egg yolks and milk; gradually add to dry mixture, stirring well to prevent lumps. Cook over medium heat, stirring constantly, until thickened. Boil 1 minute. Remove from heat; stir in vanilla and peanut butter. Cool slightly. Pour into cooled crust. Chill at least 3 hours.
1 baked deep dish pie crust, cooked
3/4 c. sugar
3 tbsp. cornstarch
3 egg yolks
20 oz. can evaporated milk
1 tsp. vanilla
3/4 c. creamy peanut butter
DIRECTIONS:
Combine sugar and cornstarch in heavy 3 quart saucepan. Combine egg yolks and milk; gradually add to dry mixture, stirring well to prevent lumps. Cook over medium heat, stirring constantly, until thickened. Boil 1 minute. Remove from heat; stir in vanilla and peanut butter. Cool slightly. Pour into cooled crust. Chill at least 3 hours.
Peanut Butter Pie
INGREDIENTS:
1 graham cracker crust (9 or 10 inch)
8 oz. cream cheese, softened
14 oz. sweetened condensed milk
3/4 c. peanut butter
2 tbsp. lemon juice from concentrate
1 tsp. vanilla
4 oz. frozen non dairy whipped topping
Chocolate fudge ice cream topping
DIRECTIONS:
In large bowl, beat cheese until fluffy. Gradually beat in condensed milk then peanut butter until smooth. Stir in lemon juice and vanilla. Fold in whipped topping. Pour into prepared crust. Drizzle chocolate fudge over pie. Freeze 4 hours or until firm.
1 graham cracker crust (9 or 10 inch)
8 oz. cream cheese, softened
14 oz. sweetened condensed milk
3/4 c. peanut butter
2 tbsp. lemon juice from concentrate
1 tsp. vanilla
4 oz. frozen non dairy whipped topping
Chocolate fudge ice cream topping
DIRECTIONS:
In large bowl, beat cheese until fluffy. Gradually beat in condensed milk then peanut butter until smooth. Stir in lemon juice and vanilla. Fold in whipped topping. Pour into prepared crust. Drizzle chocolate fudge over pie. Freeze 4 hours or until firm.
Peanut Butter Pie
INGREDIENTS:
2 pkg. Dream Whip (Mixed according to directions)
1 box vanilla instant pudding
1 1/2 c. milk
1 c. powdered sugar
1/2 c. peanut butter
DIRECTIONS:
Mix Dream Whip according to directions. Mix pudding and milk. Add 1 package of Dream Whip. in small bowl, mix powdered sugar and peanut butter until a crumbly mixture. Add to pudding mixture. Top pie with remaining mixed Dream Whip. A few peanut butter crumbs may be saved to sprinkle on top.
2 pkg. Dream Whip (Mixed according to directions)
1 box vanilla instant pudding
1 1/2 c. milk
1 c. powdered sugar
1/2 c. peanut butter
DIRECTIONS:
Mix Dream Whip according to directions. Mix pudding and milk. Add 1 package of Dream Whip. in small bowl, mix powdered sugar and peanut butter until a crumbly mixture. Add to pudding mixture. Top pie with remaining mixed Dream Whip. A few peanut butter crumbs may be saved to sprinkle on top.
Peanut Butter Pie
INGREDIENTS AND DIRECTIONS:
4 oz. cream cheese
1 c. powdered sugar
1/3 c. peanut butter
1/2 c. milk
Graham cracker pie crust
8 oz. Cool Whip
Beat cream cheese and powdered sugar until smooth. Add peanut butter and milk. When well blended fold in Cool Whip. Pour into graham cracker crust. Freeze several hours or overnight. Serve with Hot Fudge Sauce.
HOT FUDGE SAUCE:
1/4 lb. butter
1 1/2 c. sugar
4 heaping tbsp. Hershey’s cocoa
10 oz. evaporated milk
4 oz. cream cheese
1 c. powdered sugar
1/3 c. peanut butter
1/2 c. milk
Graham cracker pie crust
8 oz. Cool Whip
Beat cream cheese and powdered sugar until smooth. Add peanut butter and milk. When well blended fold in Cool Whip. Pour into graham cracker crust. Freeze several hours or overnight. Serve with Hot Fudge Sauce.
HOT FUDGE SAUCE:
1/4 lb. butter
1 1/2 c. sugar
4 heaping tbsp. Hershey’s cocoa
10 oz. evaporated milk
Monday, October 29, 2007
Apple Pie
INGREDIENTS:
1 c. sugar
1/2 c. plus 2 tbsp. flour
1/2 tsp. cinnamon
3 or 4 lg. baking apples, sliced
Pie dough for 1 pie
1/2 c. butter
DIRECTIONS:
Combine 1/2 cup sugar, 2 tablespoons flour and cinnamon in cup. Sprinkle over apples. Toss to coat apples well. Spoon into pie shell. Combine remaining sugar and remaining flour; cut in butter. Sprinkle over apples. Put on top crust. Bake 10 minutes at 425 degrees, then 45 minutes at 350 degrees.
Apple Pie
INGREDIENTS:
2 pie shells (unbaked)
Line unbaked pie crust with tart apples, 2 to 3 med.
1/4 c. flour
3/4 c. sugar
1/4 tsp. cinnamon
1/4 tsp. nutmeg
1/3 c. butter
DIRECTIONS:
Mix dry ingredients and pour over apples. Top with butter then top with second pie crust. Rub with milk. Bake at 350 degrees for 45 minutes.
Apple Pie
INGREDIENTS:
5 lg. green apples
1 c. sugar
1/3 c. flour
1/4 tsp. salt
1 tsp. cinnamon
1/4 tsp. nutmeg
1 stick butter
2 (9 inch) pie shells, unbaked
DIRECTIONS:
Peel and cut apples into thick slices. Then put apples into pie shell. Mix all other ingredients together. Cut up butter until it becomes crumbly. Spoon the spice mixture over the apples then put on the second pie shell on top of pie. Sprinkle 3 tablespoons of sugar and 2 tablespoons butter on top of pie. Bake at 350 degrees for 45-50 minutes or until apples are tender.
Apple Struedel Pie
INGREDIENTS AND DIRECTIONS:
Unbaked pie shell
1/4 c. sugar
3/4 tsp. cinnamon
1/8 tsp. salt
4 c. pared, cored thin apple slices
Arrange apple slices in pie shell.
3/4 c. firmly packed brown sugar
3/4 c. sifted flour
Cut in 1/3 cup butter with pastry blender or 2 knives until crumbly. Sprinkle over apples.
Bake at 400 degrees for 30 to 35 minutes.
Apple Crumb Pie
INGREDIENTS AND DIRECTIONS:
2/3 c. granulated sugar
1/4 tsp. salt
1/4 tsp. cinnamon
1/4 tsp. nutmeg
3/4 tsp. grated lemon rind
1 tbsp. butter
6-8 green apples, pared & sliced
1 unbaked 9″ pie shell
Blend sugar, salt, spices, lemon rind and butter. Toss apples in mixture. Arrange in pie shell.
SUGAR CRUMB TOPPING:
3/4 c. firmly packed light brown sugar
1/4 c. granulated sugar
3/4 c. sifted all-purpose flour
1/4 tsp. salt
1/2 c. butter
DIRECTIONS:
Blend sugars, flour, salt and butter. Spoon topping over apples. Bake in hot 425 degree oven for 15 minutes; reset oven temperature control to 350 degrees and bake 35-40 minutes.
Makes 1 9 inch pie. For optimum slicing, allow to stand 3-4 hours.
Frozen Strawberry Banana Salads
INGREDIENTS:
1 (21 oz.) can strawberry pie filling
1 pt. vanilla ice cream, softened
1 tbsp. lemon juice
3 med. bananas, chopped
1/4 c. coarsely chopped toasted almonds
Lettuce
DIRECTIONS:
Stir together pie filling, softened ice cream and lemon juice. Stir in bananas and nuts. Turn mixture into 8 individual molds. Cover and freeze until firm. To serve, let stand at room temperature 10 minutes. Unmold into lettuce lined plates. Makes 8 servings.
No Cook Banana Pudding
INGREDIENTS:
(5 1/4 oz.) pkg. Jello vanilla instant pudding & pie mix
2 c. milk
1 (8 oz.) carton Cool Whip
5 or 6 bananas
1 box vanilla wafers
1 (8 oz.) carton sour cream
DIRECTIONS:
Put milk in mixing bowl then add pudding mix and beat slowly until it thickens. Add sour cream and beat slowly. Fold in. Add Cool Whip. The filling will be thick. Use oblong glass casserole, put filling, wafers, bananas in. Alternate layers, ending with filling on top. Refrigerate. I make mine the day before I serve it.
Banana Pudding Delight
INGREDIENTS:
1 (8 oz.) pkg. cream cheese, softened
2 1/4 c. cold milk
1 (3 1/2 oz.) pkg. vanilla instant pudding & pie filling
24 or more vanilla wafers
2 c. or more banana slices (3 lg. bananas)
DIRECTIONS:
Combine cream cheese and 1/2 cup milk and mix at medium speed with mixer until well blended. Add remaining milk and pudding mix; beat at low speed 1 minute. Layer 1/3 of pudding mixture, half of wafers and half of banana slices in a 2 quart serving bowl; repeat layers. Top with remaining pudding. Cover surface with wax paper or plastic wrap. Refrigerate.
1 (8 oz.) pkg. cream cheese, softened
2 1/4 c. cold milk
1 (3 1/2 oz.) pkg. vanilla instant pudding & pie filling
24 or more vanilla wafers
2 c. or more banana slices (3 lg. bananas)
DIRECTIONS:
Combine cream cheese and 1/2 cup milk and mix at medium speed with mixer until well blended. Add remaining milk and pudding mix; beat at low speed 1 minute. Layer 1/3 of pudding mixture, half of wafers and half of banana slices in a 2 quart serving bowl; repeat layers. Top with remaining pudding. Cover surface with wax paper or plastic wrap. Refrigerate.
Banana Pudding
INGREDIENTS:
3 bananas
1 sm. box Jello vanilla instant pudding and pie filling
1 3/4 c. milk
8 oz. Cool Whip
1 box Nilla wafers
DIRECTIONS:
In a large bowl, layer the bottom of the bowl with Nilla wafers. Set aside. In another bowl, mix dry pudding with milk, slice bananas and fold in Cool Whip. In bowl with Nilla wafers, add the pudding mixture, then add Nilla wafers to cover the top. Refrigerate to cool. HINT: The longer you cool, the better.
Banana Split Dessert
INGREDIENTS:
1/2 c. butter, softened
2 c. sifted 10X sugar
2 eggs
5 bananas
2 graham cracker pie crusts (purchased)
1 (20 oz.) can crushed pineapple, well drained
1 (10 oz.) container Cool Whip, thawed
1 pkg. mini chocolate chips (or shredded semi-sweet chocolate)
1/3 c. chopped nuts (optional)
Maraschino cherries (with stems) for garnish
DIRECTIONS:
In small mixing bowl, beat the butter. Add the 10X sugar and continue to beat until fluffy. Beat in eggs. Spread mixture over crumb crusts. Slice bananas and arrange over mixture in crust. Spoon pineapple over bananas.
1/2 c. butter, softened
2 c. sifted 10X sugar
2 eggs
5 bananas
2 graham cracker pie crusts (purchased)
1 (20 oz.) can crushed pineapple, well drained
1 (10 oz.) container Cool Whip, thawed
1 pkg. mini chocolate chips (or shredded semi-sweet chocolate)
1/3 c. chopped nuts (optional)
Maraschino cherries (with stems) for garnish
DIRECTIONS:
In small mixing bowl, beat the butter. Add the 10X sugar and continue to beat until fluffy. Beat in eggs. Spread mixture over crumb crusts. Slice bananas and arrange over mixture in crust. Spoon pineapple over bananas.
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