Category: Pies & Desserts

Ingredients:

4 Tbsp. lemon juice
8 ripe pears
3 (JO-oz.) package raspberries
thawed
6 cup water
1 cup sugar
Jh cup seedless raspberry preserves
2 Tbsp. rnmboise cognac or

Instructions:

kirsch mint for garnish Fill medium bowl with water. adding 2 T. lemon juice_ Peel pears. leave stem intact. Remove seeds with melon baller. Cut a smaU slice off bottom so it will sit up. Place in lemon water after peeling_ Get pan large enough; Drain raspberries; reserve syrup. Pour yrup. water. sugar and 2 T. lemon juice into pan. Bring to boil; simmer 5 minutes; add pears to syrup, cover and simmer until tender ( I040 minutes). When tender, remove place in bowl, when yrup is cool. pour O er pears. Heat 3 packages r. ispberries and pre rves until boiling. Press through trainer. Add liquid and refrigerate. Remove pears from syrup and blot with paper towels. Spoon sauce on plate. dip pears in and place on top. Serve with for spoon and knife. takes 8 sen; ings..

Ingredients:

4e s
2 cups pumpkin
JJ.
cup

Instructions:

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

Ingredients:

1 cup all-purpose flour
111cup packed brown sugar
1/4 cup quick cooking oats
1/2 cup butter or margarine
Filling:
2 cans (IS oz. each) pumpkin
2 cans (12 oz. each) evaporated milk
4 eggs
1111cups sugar
2 tsp. ground cinnamon
1 tsp. ground ginger
1⁄2 tsp. ground doves
1 tsp. salt
Topping:
1⁄2 cup packed brown sugar
1/2 cup chopped pecans
2 Tbsp. butter or margarine softened

Instructions:

Combine first 4 ingredients until crumbly; press into a greased 13 x 9 x 2″ baking pan. Bake at 350° for 20 minutes or until golden brown. Meanwhile, beat filling ingredients in a mixing bowl until smooth; pour over crust. Bake for 45 minutes. Combine brown sugar, pecans, and butter; sprinkle over top. Bake 15 to 20 minutes longer or until a knife inserted near the center comes out clean. Cool. Store in the refrigerator. Yields 16 to 20 servings.

Ingredients:

31/i cups milk scalded
1/2acup uncooked rice
1/4 cup sugar
1/2 tsp. salt
tsp. vanilla extract
1/4 tsp. ground nutmeg

Instructions:

Heat oven to 325°. Combine all ingredients in a greased 1 qt. casserole. Bake uncovered for 2 hours. When pudding has baked about 30 minutes, stir in brown crust that fonns on top of pudding. Repeat stirring at half-hour intervals. Bake pudding without stirring the last half hour. Serve pudding warm. Makes 6 servings.

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.

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.
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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

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.