Custard Pie:
2 eggs
4 Tblspn sugar
1/8 tspn salt
3/4 cup water
3/4 cup evaporated milk
1/8 tspn nutmeg
Mix water and milk together, Set aside. In seperate bowl,
beat the eggs. Add sugar, salt and water/milk
mix to
bowl and stir all ingredient together. Pour into an
unbaked pie crust and bake at 400* for 10
minutes. Reduce
temperature to 250* and finish baking until custard is set.
Sprinkle top with nutmeg.
Choco-Candy Ice Cream
Pie
1/2 cup chocolate syrup
1/3 cup semi sweet chocolate chips
2 cups crisp rice ceral
1/4 cup sour cream
1 quart chocolate chip ice cream, softened
Coat bottom and sides of an 8 in. pie plate
lightly
with butter.
Combine chocolate syrup and chocolate chips in a small
microwave safe bowl. Microwave
on high until hot, about
45 seconds. Stir until smooth. Reserve 1/4 cup of the
chocolate mixture, set aside.
Combine the remaining (not reserved) chocolate mixture
and cereal in a medium bowl and mix to coat cereal.
Press
mixture over bottom and up sides of buttered
pie plate to form the base 'crust' of the pie. Freeze until
firm,
about 15 minutes.
Combine the reserved (set aside) chocolate mixture and the
sour cream in a small bowl and mix
well.
Spread half the ice cream in the prepared pie plate.
Drizzle with half the sour cream mixture. Top with remaining
ice cream and drizzles with remaining sour cream mixture.
Freeze pie, covered, until firm. about 1 hour.
Jello Mellow
1 can crushed pineapple
2 sm boxes lemon jello (or any kind you prefer)
3 Cups buttermilk
12
oz. bowl of Cool Whip
Heat pineapple and jello and bring to boil. Let cool. Then
mix in buttermilk and cool
whip. Pour into 9x13 baking dish
and refrigerate until set.
Popcorn & Nut Mix;
10 cups air popped popcorn
1 cup lightly salted dry roated mixed nuts
1/4 cup honey
2 Tblspns orange
juice
2 Tblspns butter
1 tspn grated orange rind
1/4 tspn ground cinnamon or nutmeg
Preheat oven
to 350*. Place popcorn and mixed nuts in
a 13x9x2 inch baking pan.
In a small saucepan, stir together the honey,orange
juice,
butter, orange rind and cinnamon until well mixed.
Bring to a boil over moderate heat. Drizzle the honey
mixture over the popcorn and nuts. Using a wooden spoon,
toss until well mixed.
Bake for 15 minutes, stirring
twice, empty and spread
popcorn mixture onto a large sheet of foil.
Cool completely. Sore in tightly covered
container.
Makes 7 cups.
Cherry Maple Crunch;
3 cups pitted sour cherries
1 tspn cornstarch
1/3 cup maple syrup
1/2 cup rolled oats
2 Tblspns
canola oil
Coat a 9 inch pie plate woth no stick spray. Add the cherries.
In a cup, dissolve the cornstarch
in the maple syrup. Pour
over the cherries.
In a small bowl, combine the oats and oil. Sprinkle over the
cherries,
Bake at 350* for about 40 minutes, or until lightly
browned.
Easy Cheese Cake;
2 cups graham cracker crumbs
1/3 cup butter, melted
3 Tblspns sugar
1 pkg.
fluffy white frosting mix
1 pkg. (8 oz.) cream cheese, softened
1 carton (12 oz.) dairy sour cream
1 can (21
oz.) cherry pie filling
Preheat oven to 350*. Mix crumbs, butter and sugar
(reserving and setting aside 1/3
cup of crumb mixture)
Press remaining crumb mixture into ungreased square pan.
Prepare frosting mix as directed
on box; blend cream cheese
and sour cream in large bowl, beat into frosting slowly.
Pour mixture over crumbs in
pan. Sprinkle with reserved
crumbs on top, bake 45 minutes.
Serve with cherry pie filling when done.
Strawberry "easy"
Ice Cream;
3 egg yolks
1 (14oz.) can sweetened condensed milk
1 tspn vanilla
1/2 cup chopped strawberries
2 cups whipped cream (not liquid kind)
2 cups fresh or unsweetend frozen stawberries,
mashed up
In large bowl, beat egg yolks; stir in milk, vanilla and chopped strawberries.
Fold in whip cream.
Pour 1/3 mixture into foil lined 9x5 inch (loaf pan),
Spoon 1/3 mashed berries on top.
Repeat layering. Top with
strawberry mixture.
Cover, freeze 6 hours, or until firm.
Shaker Baked Apples;
(many old time recipes instruct cook to
cut a strip of peel from around the top
of each apple.
This keeps apple skins
from splitting during baking)
4 medium size tart cooking apples, cored
1/2 cup
currants or raisins
2 Tblspn honey
1/2 tspn apple pie spice or ground cinnamon
1/2 tspn grated lemon rind
1/2 cup apple juice
Preheat oven to 350*F. Peel a strip from the top of each apple.
Place the apples into
a 9-inch round baking pan.
In a small bowl, combine the currants, honey, apple pie spice and
lemon rind. Spoon the
currant mixture into the centers of the apples.
Pour the apple juice into the baking pan.
Bake for 40-45 minutes
or until the apples are just tender, basting
occasionally with the apple juice in bottom of dish. Serve warm
with
low fat milk or reduced fat vanilla ice cream.
Makes 4 servings
Happy Belly Pies;
(Submitted by Susan)
2 graham cracker crusts
1 can sweetened condensed
milk
1/2 cup lemon juice
1 lg (16 oz) cool whip
1 lg (20 oz) can crushed pineapple
1 lg (15 oz) can fruit
cocktail
2 (11 oz) cans mandarin oranges
Drain cans of fruit well and gently toss together.
In large
bowl, mix milk, lemon juice and cool whip.
Add fruit, mixing gently. Divide mixture evenly and
pour into crusts.
Refrigerate for at least 6 hours.
(Halve the ingredients to make one pie)
Serves 16
Berry Chocolate trifle;
3 cups cold milk
2 pkg. (4 serving size) Jello chocolate flavor instant pudding & pie filling
1 tub (8 oz) cool whip whipped topping, thawed and divided
1 pre baked 9 inch square brownie layer, cooled, cut
into 1 in cubes
1 pt. (2 cups) raspberries
Pour milk into large bowl. Add pudding mixes, beat with wire whisk
2 min.,
or until well blended. Gently stir in 1cup whipped topping.
Place 1/2 the brownie cubes in 2 qt serving
bowl. Top with each of the
pudding mixture, raspberries and remaining whipped topping. (Repeating
layers;
brownie-pudding-berries, etc)
Refrigerate 1 hr or until ready to serve. Garnish with addtional raspberries
Makes 12 servings.
