Author: admin

Ingredients:

20 Hydrox chocolate cookies
2 to
3 Tbsp. butter melted
1/-1cup milk
611.?cups miniature marshmallows
‘/” cup green cr-eme de mint
2 Tbsp. whjte creme de cocoa
4 cups whipping c
whipped

Instructions:

Combine cookies which have been cru hed with melted buner and press into a 9″ pie plate. Cool. Combine milk and mar. JlmaJlows in top of double boiler. Heat and stir ovc:: r hot not boiling water. until marshmallows are melted. Remove from heat. Cool. stirring every 5 minutes. Combine liqueurs; add to marshmallows. blc!nd well °hip cream until very stiff. Fold marshmallows inco whipp!d cre: un until well blended. Pour into chilled crus heaping high and freeze for 6 hours or overnight. Trim with f h trawberries when you are ready to serve. If you can’t get all the filling in pie crust. add f h stn berries to remainder and fill parfait glasses. Chill or freeze. Top with hiplX(i cream when ready to seo e.

Notes:

Always a treat-especially for a luncheon! Tbsp. is ligh fluffy. and a great enJ to any meal. It is very easy to make and you will rewarded with many compliments.

Servings Yield:

Ingredients:

Unbaked shell:
1/4 cup butter or margarine, softened
1 1/2 cups graham cracker crumbs (about 18 crackers)
1/2 cup sugar
1/2 tsp. cinnamon

Baked shell:
1 1/3 cups graham cracker crumbs (about 19 crackers)
1/2 cup sugar
1/2 tsp. nutmeg
1/4 cup butter or margarine, softened

Instructions:

For the unbaked shell, combine all ingredients in a medium bowl and blend with fingers, a fork, or a pastry blender. Press evenly onto the bottom and sides of a 9-inch pie plate and refrigerate until ready to fill. For the baked shell, preheat oven to 375°F. Combine crumbs, sugar, and nutmeg; rub in butter until well combined. Press evenly onto the bottom and sides of a 9-inch pie plate and bake 8 minutes or until golden. Cool before filling.

Notes:

Servings Yield:

Ingredients:

1 (15-oz.) package refriger, lted pie crusts
1 (8-oz.) package cream
cheese, softened
4 large eggs divided
3;.. c. sugar divided
2 tsp. vanilla divided
1/2, tsp. salt
1 c. chopped pecans
1 c. light corn syrup
J
9″ prehaked pie shell
4 eggs
J cup sugar
2 Tbsp. aJl-purpose flour
1 tsp. ground dnruamon
1/4 tsp. salt
1 cup light corn syrup
2 Tbsp. butter It
1 tsp. grated orange rind
(optional)
1 tsp. vanilla atrac: t
1 cup One minute (quick)
oatmea’7 uncooked

Instructions:

Unfold and stack 2 pie crusts; gently roll or press together. Fit into a 9″ pie plate according to package directions; fold edges under, and crimp. Beat cream cheese, 1 egg, 1/2 cup sugar, 1 teaspoon vanilla, and salt at medium speed with electric mixer until smooth. Pour into pie crust. Sprinkle with pecans. Stir together corn syrup, remaining eggs, remaining 1/ cup sugar, and remaining 1 teaspoon vanilla; pour mixture over pecans. Bake at 350° for 50 to 55 minutes or until set. Preheat oven to 3500. In large bowl. beat eggs until frorhy. Combine sugar, flour, cinnamon and saJt in mall bowl, stirring well. Add to eggs and blend. Add corn syrup. mehed butter. orange rind if desired and vanilla and blend again. Mix in oatmeal and pour into pie crusL Shield crimped edges of crust with aluminum foil to pre” ent over baking. Bake 45 minutes. Let cool complc!tely and n e at room tem-perature.

Notes:

Servings Yield:

Ingredients:

Over
2 cups sliced unpeeled fresh Bartlett pears.

Instructions:

pour a mixture of 1/2 cup sugar, 2 T. nour, 1/2 t. salt. 1 egg,. 1/2 L vanilla and 1 cup dairy sour cream. Spoon into a 9″ unbaked pastry hell and bake al for 35 minutes. Then top with a streus«!I topping made by combining 1/2 c. butter with 1/2 c. flour, ‘I” c. sugar and I L cinnamon_ Bake an additional 10 minutes or until golden brown on top.

Notes:

Servings Yield:

Ingredients:

4e s
2 cups pumpkin
JJ.
cup

Instructions:

brown sugar 1/2, cup gnmulat sugar 11? tsp. suit or more 1 bp. dMamon

Notes:

Servings Yield:

Ingredients:

1/3, up flour
I l’UP brown sugar
I unbaked
9″ pastry shell
cup light Cffatm
1 Tbsp., anilla
1 stick butter nutmeg. v-… mmutes.
11169d
0d
is on that our pioneer

Instructions:

Thoroughly mix tlour and brown ugar ands reaJ. shell. Add cream and vanilla. Slice; ti k f p _on bottom of pit! and put e ‘t”nly on top of ie S.. c _o butter mto 12-16 piCCl!s oven at3500 fior ti ‘5 _P pnnkle llh nutmeg. Slo Iv bake in

Notes:

One of th oldesr reci. thatI ha ‘e grnndparents mad.

Servings Yield:

Ingredients:

1 German Sl ‘eet chocolate bar
4 ounces
1/2i cup butter or margarine
can evaporated milk
12 ounce
/z cups sugar
3 Tbsp. cornstarch
1/2 tsp. salt
2 eggs
1 tsp.,, anilla
1 cup flaked coconut
3/4acup chopped pecans

Instructions:

Preheat oven to 375°. Melt chocolate and butter in saucepan over low heat. Remove from heat. Add evaporated milk. Mix sugar, cornstarch and salt in bowL Beat in eggs and vanilla and add to chocolate mixture. Mix coconut and pecans in separate bowl. Pour chocolate mixture into 8-by-8 inch pan. Sprinkle with coconut and pecan mixture. Cover with aluminum foil and bake 55 minutes. Cool in refrigerator. Before serving, top with whipped cream.

Notes:

One of the best chocolate/coconut pudding type squares you will ever make!!!

Servings Yield:

Ingredients:

J graham cracker pie shell (see
1/2 cup cold water
J pint milk stiff
9 Tbsp. sugar
1/1 cup Jamaican Rum
5 egg yolks
1/1 cup sweet chocolate
l envelope plain gelatin shavin (optional)

Instructions:

separate recipe) 2 cops heavy cream whip 3 Tbsp. cornstarch 3 egg whites, beaten stiff Make pie shell and cool. Heat milk in pan and add 8 T. sugar and cornstarch. Cook. stirring until thick. In bowl. bear yolks and add hot milk mixture. bearing constantly. Add to above mixture. Cook and !, lir until thick. Dissolve gelatin in cold water in top of double boiler O ‘ef hot water. Add ro milk mixture. Add remaining ugar. When cool. fold in I c. whipping cream and add 1/2 c. rum. Fold in egg whites and stir together.. Place in pie hell and chill 2-3 hours. Top with rest of” hipping cream, slightly flavored with rum. Chocolate ha-. ing may be prinkled on top. Serves 8.

Notes:

Servings Yield:

Serves 8

Ingredients:

2 cups sugar
1⁄2 cup butter or margarine
softened
4(US
3Tbsp. all-purpose flour
1 (8-oz.) can crushed pineapple, drained
1 tsp. vanilla extract
1 unbaked
9″ pastry shell
ote: is pie may become your favorite chess pie once you taste its nch, delightful flavor.

Instructions:

Combi _esug and butter, er well. dd eggs and flour, beating well. Stu m pineapple and vamlla. Pour mixture into pastry shell. Bake at 3500for 45 minutes or until tests done. Cool thoroughly before serving. Yields I pie.

Notes:

Servings Yield:

Yields I pie