Author: admin

Ingredients:

4 large ripe pears, pttled and thinly sliced;_. cup sugar
Topping:
11.?cup shreddtd cheddar chttst
1/2 cup
1111-purpose flour
1/2, cup butter or mar arine
mdted
1 Tbsp. l-omstarch
1/x tsp. salt
1 unbaked
9″ pastry shell
1/2 cup sugar
1/2 tsp. salt
6-8 servings.
916*08

Instructions:

In bowl, combine ars, sugar, corn tan: h and salt Pour into p try shdl. Combine topping ingredients until crumbly; prinkle over filling. ake at 425° for 25-35 minut s or untiI ch es is mdted. Cool on,. wire rack for 10 minutes. Serve warm. Store in refrigerator. Yields

Notes:

Servings Yield:

Serve warm

Ingredients:

21/3 cups (28 oz.) Borden’s None Such Mince l ‘leat
I unbaked
9″ pastry sheU

Instructions:

Put mince meat in unbaked pie shell.

Notes:

Servings Yield:

Ingredients:

1/2 cup butter or margarine
‘/, cup firmly packed hrown sugar
3 eggs
1 (12-oz.) package semi-sweet chocolate morsels, melted
2 tsp. instant coffee powder
2 tsp. rum extract
1/2 cup all-purpo flour
1/2 cup thopped ns.
divided
I unhaked
9″ pastry shell “hipped cream optional

Instructions:

Cream butter and sugar; add eggs, one at a time. beating well after each addition. Add melted chocolate, coffee powckr, and rum extract. Stir in flour and I c. pecans. Pour into p try shell; sprinkle “with remaining pecans. Bake at 375° for 25 minutes or until done. Cool; top with whipped cream, if desired. Yield one 9″ pie.

Notes:

I love this pie recipe and I am confident that it will become one of your favorites also. Because it is so rich. serve small pieces with whipped cream and be prepared to receive lots of compliments and requests for the recipe.

Servings Yield:

Yield one 9” pie

Ingredients:

1 envelope unflavored gelatin Chocolate curls ror garnish
11.. cup cognac
1⁄2 cup cold water
1/2 cup creme de cacao
2/3 cup sugar
2 cups whipped cream
1/11tsp. salt
3 eggs separated
9″ graham cracker crust

Instructions:

Sprinkle gelatin over the cold water in a saucepan. Add 1/3 cup of the sugar, salt and egg yolk. Heat over low temperature until gelatin dis-solves and mixture thickens. Do not boil. Remove from heat. Stir in liquids and chill until mixture mounds slightly. Beat egg whites until stiff. Gradually beat in remaining sugar and fold this into the thickened gelatin mixture. Fold in 1 cup of the whipped cream. Tum into crust and chiJJ several hours. Garnish with remaining whipped cream and chocolate curls. Serves 6-8.

Notes:

Tujague’s (pronounced Two-jacks if you ever need to tell the taxi driver) in New Orleans featured this at the end of our eight course meal that was one of the most memorable and enjoyable dining experi-ences we have ever had.

Servings Yield:

Serves 6-8

Ingredients:

1 cup graham cracker crumbs
J cup chopped nuts
egg whites;., tsp. salt
1 cup sugar
1 tsp. vanilla
1 cup heavy cream “hipped
for people to request seconds.

Instructions:

Preheatoven to 350°. Combine graham cr. icker crumbs and nuts.. Beat egg whites until foamy. Add alt; add sugar gradually, atinguntil stiff peaks form. Fold in flavoring. Th n fold egg hitemi., ture into crumbmixture. Pour into greased 9” pie pan. Bale30minutes. Top with sweetened whipped cream. it isstill warm, and with the Cool Whip C!i!am on top. be ready

Notes:

Tbsp. will bea really special treat for your gue ts. Ser, t! it “‘rule

Servings Yield:

Ingredients:

l (1 lb.) package brown sugar
112 cup butter softened
4 eggs beaten
112 tsp. lemon extra’—t
1/2 tsp. vanilla extract
2 unbaked
9″ pastry shell

Instructions:

Co. m. bine brown sugarand butter. beatino° well. Add egos and flavorineos m xmg well. Pour mixture into pastry shells, and bake at 350° for 5 m nutes. Reduce oven temperature to 325°, and bake an additional 35 mmutes or until finn in center. Cool thoroughly. Yields 2 pies..

Notes:

Servings Yield:

Yields 2 pies

Ingredients:

2 Unbaked
9″ pie shells
1/2 c. chopped pecans
I c. sugar
2 tsp. Oour
6c. sliced raw apples
I/ tsp. cm
namon
11.. cup butter (I use reaJ butter).
1/2 cup brown sugar
1/3 cup flour.. and
I t. cinnamon until completely blended. Stir in
1/2 cup chopped pecans..
Topping
1/2 c. butter
1/2i c. brown sugar
1/3 C. flour
1/2 tsp. cinnamon
1/24c. chopped pecans

Instructions:

Unbaked 9″ pie shell; 1/2 cup chopped pecans; 6 cups Iiced raw apples; J-cup sugar; 2 t. flour; J t. cinnamon. Sprinkle chopped pecans on bottom of pie shell. Combine apples, sugar, flour.. and Cinnamon_ Turn into pie shell and sprinkle topping over apples. Cover with top crust. Bake at 400° for 40-45 minutes or until golden brown. Topping: lix S_prinkle chopped pecans in bottom of pie hell. Combine apples.. sugar. cmnamon. Tum into pie shell and prinkle topping over apples. Co… er w th top crust. Bake at 400° for 40–l5 minutes or until brown. Topping: mixbutter, brown sugar, flour, and cinnamon until compl tdy bl nded. Stir in chopped pecans. serve them together in a pie.

Notes:

Tbsp. is more than a great appl “! pecan pie, it is my son Scotfs favonte also. He likes apples and pecans. so what better way than to

Servings Yield:

serve them together in a pie

Ingredients:

112cup butter or margarine melted
1 cup light corn syrup
1 cup sugar
1/-4cup cocoa
4 eggs
1 tsp. vanilla extract
1/-4tsp. salt
t cup chopped pecans, divided
1/2 cup naked coconut
1 unbaked
9″ pastry shell

Instructions:

Combine first 4 ingredients in heavy saucepan; cook over low heat, stirring constantly, untiJ sugar dissolves. Let cool slightly. Add eggs, vanilla, and saJt, stirring well. Stir in 1/2 cup pecans and coconut; pour filling into unbaked pastry shell, and top with remaining 1/2cup pecans. Bake at 325° for 55 minutes. Yields one 9″ pie.

Notes:

I have always received great reviews on this recipe! You will find some recipes that faH into your “comfort zone” and this will be one of them. Whether you choose this one, or the Chocolate Pie that follows, you will not be disappointed, and neither will your guests.

Servings Yield:

Yields one 9″ pie

Ingredients:

3 eggs
1 large can evaporated milk
1 cup sugar
3 Tbsp. Oour
3 Tbsp. melted margarine nutmeg to taste
oe

Instructions:

Grease and flour a 9″ glass pie pan. Combine aJI ingredients in a blender. Blend 30 seconds. Pour into pie pan and bake at 350° fi 40-45 minutes. or

Notes:

Servings Yield:

Ingredients:

2 cups scalded milk
2/3 cup sugar
1/11tsp. salt
2 Tbsp. butter
1 tsp. vanilla
minutes or until set pies e e at
350° for

Instructions:

Mix all together and pour into deep h Bak

Notes:

Servings Yield: