Category: Pies & Desserts

Ingredients:

1 cup butter or margarine, melted
1⁄2 cup sugar, granulated
1⁄2 cup brown sugar, firmly
packed
1/2 tsp. salt
1/2. tsp. nutmeg
9 sweet potatoes, baked, peeled, mashed
3 eggs, beaten
2 cups milk
1 Tbsp. vanilla
2 pie shells, unbaked

Instructions:

Combine margarine, sugars, salt and nutmeg in large bowl; beat with electric mixer until creamy. Add sweet potatoes, and beat until smooth. Add eggs; blend. Gradually add milk_ and vanilla, beating well. Pour into pie shells, dividing evenly. Bake at 350° for about I hour or until set. Cool completely on wire racks. Yield: Two 9-inch pies.

Notes:

My step-mother, Jo Lee, used to make these during the holidays. They are very special because of the memories of she and my Dad.

Servings Yield:

Yield: Two 9-inch pies

Ingredients:

(Daked Custard Pudding)
5 eggs
2 cup milk
J/, cup sugar
2 tsp. vanilla

Instructions:

Beat eggs; add sugar and vanilla. Beat in milk, and pour into glas dish. Sprinkle lightly with sugar and bake at 3500 for 30 minutes.

Notes:

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:

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:

1 cupsugar
2 eggs
2 Thsp. flour
2 Tbsp. butter
1 cup milk
1 lemon
1 large package lime Jello
01.. cancrushed pineapple
3/4a can crushed Kraft Butter
Mints
1 (6-oz.) package miniature marshmallows
1 (9-oz.) tub Cool Whip
2 graham cracker crusts

Instructions:

Mix sugar, flour and butter together. Add egg yolks, then Jemon juice, then milk. Beat egg whites till stiff and fold in. Bake in medium hot oven until set. In bowl, sprinkle Jello over pineapple, mints and marshmallows and let set overnight. Add Cool Whip. Pour into crusts and freeze. Remove 1 hour before serving.

Notes:

Servings Yield:

Ingredients:

1 (15-oz.) package refrigerated pie crusts
3 large eggs
1 c. sugar
l/” c. light corn syrup
2 T. butter or margarine melted
2 tsp. vanilla extract
1/2 tsp. salt
11⁄2 cups pecan halves

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. Stir together eggs and next 5 ingredients; stir in pecans. Pour filling into piecrust. Bake at 350° for 55 minutes or until set. Serve warm or cold.

Notes:

To prevent the filling from seeping under the crust, use two crusts and stack them. Unfold one piecrust and press out fold lines. Unfold second crust and stack on top, turning so that fold lines do not match. Press edges to seal. Roll crust out to an approximate 12 ” circle. Fit into a 9″ pie plate. Trim, fold, and crimp.

Servings Yield:

Serve warm or cold

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:

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

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: