CHERRY AND CREAM PIE

This cherry pie is so good. If you do not like the almond flavor then can leave if our.

1 Can Sweetened Condensed Milk
1/3 Cup Lemon Juice
1/2 Teaspoon Vanilla Extract
1/2 Teaspoon Almond Extract
1/2 Cup Whipping Cream 
1 Can Cherry Pie Filling
1 Deep Dish Pie Shell or shortbrad shell or graham cracker shell

Mix together sweetened condensed milk, lemon juice, vanilla and almond, until thick.
Whip 1/2 cup whipping cream and fold into the milk/lemon juice mixture. Pour into the prepared pie crust (you may use a plain crust, or a ready made shortbread crust.) Place in refrigerator and let set for a half hour. Pour 1 can of cherry pie filling over the top. Can be served with whip cream.

LUCKY IF BITE LEFT PIE

Years ago when Home Interior first started and they printed their first cook book this recipe was in it. It has been used for many years by our family for homecomings and parties. This recipe has many different names to it but we all still call if by its old name "Lucky If Bite Left Pie". When you eat it you cannot hardly stop and at all times there is always none left. The crust is the tricky part. If you let if bake to long it will taste like scorched pie crusts. I always add just a small amount of water to mine and it makes it more flaky. When you take it out of the oven and let it cool I always take and crush mine up but most people don't do this.

1 St. Layer :
1 Cup Flour
11/2 Stick Marg., softened
1/2 Cup Nuts, pecans

This is your crust. Mix and press in pan. Bake until done. do not let burn.Use a long glass pan for this or a glass type baking dish. (13 x 9 size).I mix just a little bit of water in my crust. Stir good. Bake on 325 for around 12 minutes.

2nd layer:
1 Cup Cool Whip, buy the big bowl of cool whip as you will need some for the top
8(oz.) Cream Cheese, softened
1 Cup Powdered Sugar
Mix together and put over cooled crust.

3rd layer:
2 Large Boxes Instant Chocolate Pudding
5 Cups Milk
Or Can use 2 Small Boxes of Instant Chocolate Pudding and 1 Small Box of Instant Vanilla Pudding.

If using the 2 large boxes of instant pudding then mix up with 5 cups of milk. If using the 3 small boxes of pudding then use 5 cups of milk also when mixing up.Mix the chocolate and vanilla pudding together with the milk. When mixed pour over the top of the cream cheese and cool whip layer.

4 Th. Layer:
Put the remaing cool whip over top of the chocolate pudding layer and spread out good. Then sprinkle with crusted pecans (1/2 cup) over the cool whip. Some people drizzle chocolate syrup over the pecan layer.
Put in ref. for around 2 hours before serving or overnight. Keep ref.

You can use different puddings with this. Some people like to use butterscotch pudding instead of chocolate and then some people make one side choc. and the other side butterscotch. Some use lemon and some use coconut  but  I like the chocolate pudding the best for this.

BROWN SUGAR PIE

This pie is almost like a pecan pie but you do not put any pecans in it.

3 Cups Brown Sugar
11/2 Tablespoons Flour
1/2 Teaspoon Salt
1/2 Cup Marg. Blue Bonnet, melted and slightly cooled
3 Eggs, beten well
1 Teaspoon Vanilla
1 Cup Milk
3 eggs, beaten well
1 Deep Dish Pie Crust or 2 Regular ones

Bake the pie crusts and let cool. In a large bowl, combine the brown sugar, flour and salt. If there are any clumps in the brown sugar break them up with a fork. In another smaller bowl mix together the melted marg, which has cooled some, add the beaten eggs, (if the marg. is to hot you will have scrambled eggs) the vanilla, and milk. Beat well. Add this wet mixture to the brown sugar mixture and then blend it together well with the mixer. Pour into the baked crust or crusts and bake for 30 minutes on 350. 60-70 minutes for the deep dish crust or until set. Let cool completely before you slice it.

OLE TIME PEACH PUDDING DESSERT

1 Cup Flour
3/4 Cup Sugar
1/2 Cup Milk
1/2 Teaspoon Vanilla
3 Tablespoons Veg. Oil
1 Can (29)oz. Peaches, drained  or frozen peaches that have been thawed
1 Cup Brown Sugar, packed good
1 Teaspoon Ground Cinnamon
1 Cup Boil Water
1/2 Cup Chopped Pecans, can leave out

Preheat the oven to 350 degrees F. In a bowl mix the flour, sugar, baking powder and salt. Stir in the milk, oil and vanilla. Pour batter into an 8x8x2 inch baking dish and smooth. Arrange peaches over the batter, placing them close together. In small bowl, mix the brown sugar and cinnamon together. Sprinkle it over the peaches. Pour the 1 cup of boiling water carefully over all. Bake for 60-70 minutes until a tooth pick inserted in the cake comes out clean. There may be some pudding mixture on it but the dough should show done. Serve warm with vanilla ice cream. My aunt makes this for all our home comings and everyone loves this. It is best served warmed. It will sort of be gooey but don't worry it will be done.

VANILLA PUMPKIN PIE

Graham Cracker Crust:
11/2 Pack Graham Crackers (15 Cookie Sheets)
1/2 Cup Powdered Sugar
1 Stick Butter or Marg. melted

Filling:
1 Box(3oz.) Vanilla Cook and Serve Pudding
1 Cup Half-And-Half
1/2 Cup Heavy Cream
Pinch Of Cinnamon
Pinch Of Nutmeg
Pinch Of Ground Cloves
1/2 Cup(plus 3 Tablespoons) Pumpkin, not pie filling
1/2 Cup Heavy Cream (additional)
2 Tablespoons Brown Sugar
Extra Graham Cracker Crumbs, for garnish

Preheat oven to 300.
Grind graham crackers in a food processor or put in a ziplock bag and crush with a hammer or rolling pin. Add powdered sugar and melted butter and process until totally combined. Or put in a bowl and stir all together good.  Press into the bottom and sides of a pie pan.  Bake for 8 to 10 minutes. Remove from oven and allow crust to cool completely.

In a medium saucepan, mix dry pudding mix with half-and-half and cream. Add spices. Can add more or less spices. Just do a taste test. Bring to a boil over medium heat, stirring constantly, until mixture is bubbly and thick. Add pumpkin and stir to combine. Pour into a glass bowl. Let cool. When cool enough place  in the fridge to cool completely. When mixture is cool, remove from the fridge.
In a mixing bowl, add 1/2 cup heavy cream and brown sugar. Beat until very light and fluffy. Fold in pumpkin cream mixture until combined. Pour into cooled crust. Cover and ref. for 2 hours or overnight. When ready to serve sprinkle the graham crackers crumbs on top of pie. Keep ref.

KISS PIES

1 Refigerated Pie Crust, thawed
14 Hershey Kisses of your choice
1 Egg White
1 Tablespoon Water
Regular Sugar for top
Powdered Sugar for dusting

 Preheat oven to 350 degrees F. Roll out pie dough onto a lightly floured counter top. Place 10 kisses around the edges of pie dough, about 2 1/2 inches apart . Take a knive and cut a 2 1/2-3 inch circle around kiss. Fold half of pie dough around top of dough and pinch edge around top of kiss.   Fold up both sides of remaining dough up to the tip of the kiss pinching edge.  Now press together edges and form criss cross. Continue cutting dough around kisses until all dough is used up. Makes around 14 pies.
 Brush all little pies with an egg white wash then sprinkle with granulated sugar. Bake for 20-28 minutes or until little pies are golden. Remove and let cool for 5 minutes before transferring to cooling rack. Dust each with powdered sugar and serve.

TACO PIE

11/2 Lbs. Ground Chuck
1 Pack Taco Seasoning Mix
1/2 Cup Water
1(4oz.) Can Sliced Olives
1 Can Crescent Roll Dough
1 Cup Sour Cream
1 Cup Shredded Cheddar Cheese
2 Cups Crushed Corn Chips
Preheat oven to 400 degrees.
In a large skillet fry the ground beef until no longer pink. Drain and return to the pan. Add the taco seasoning mix, water and olives. Simmer 5 minutes.
Separate the crescent dough into triangles, press out slightly and place in a 9" pie dish, points toward the center of the dish. Press seams together to seal, forming the crust.
Sprinkle 1 cup of the crushed corn chips onto the crust. Spoon meat mix over the top of the corn chips, spreading evenly.
Stir sour cream until smooth, then spread over meat. Cover with the shredded cheese and the remaining 1 cup crushed corn chips.
 Bake until the crust is golden brown, around 20-25 minutes. Serve with salsa.

COCONUT COOL WHIP PIE

2 T. butter 3/4 cup sugar
1/8 tsp. salt
1/3 cup flour or corn starch
2 eggs well beaten
2 cups milk
1 1/2 tsp. vanilla
3/4 cup coconut
1 tub Cool Whip (8 oz.)
1 Pie Crust, baked

Combine butter, sugar, salt, flour and eggs in a medium kettle. Add milk slowly, stirring constantly. Cook until thick. Remove from heat and add vanilla. Refrigerate until cool and add the coconut and 1/2 the tub of cool whip. Put filling into the baked and cooled shell. Top with remainig cool whip. Garnish with toasted coconut. Chill.

EASY YOGURT WHIPPED PIE

1 Graham Cracker Crust
1 Medium Bowl Cool Whip
2 Yogurts, any flavor
Mix the whipped cream with the yogurt in a medium bowl. Beat well. Pour into the crust and freeze. Can sprinkle chopped nuts on top and drizzle choc. syrup on top if you like.

EASY EASY PIE CRUST

1 Cup All Purpose Flour
2 Tablespoons Powdered Sugar 
61/2 Tablespoons Melted Butter
In a medium bowl mix all together. If you need a thicker pie crust then double the recipe.

CREAM CHEESE CHERRY PIE

1 (8)oz. Pack Cream Cheese, softened
1 (14)oz. Can Sweetened Condensed Milk

2 Tablespoons Fresh Lemon Juice
1 Teaspoon Vanilla Extract
1 (21)oz. Can Cherry Pie Filling, chilled
1 (9)oz. Graham Pie Shell or Nella Wafer Pie Shell

In a medium bowl cream the cream cheese until light and fluffy. Slowly add the condensed milk. Mix good. Stir in the lemon juice and the vanilla and then add the canned pie filling last. Mix good and pour into the shell. Put in the ref. for 2 hours or overnight for flavors to combine. Keep ref.

BANANA-STRAWBERRY PIE

1 Baked Pie Crust , cooled
1 Large Box Cook and Serve Vanilla Pudding, made up
3 Ripe Bananas
1 Box Frozen Whole Strawberries,sliced thick

1 Medium Bowl Cool Whip

In a pot make up the vanilla pudding according to directions and then let cool. Put a layer of the pudding on the bottom of the crust. Take and slice a banana and cover the pudding. Add another layer of pudding and cover with the sliced strawberries. Then repeat the layers. Put the cool whip on top of the pie. Keep ref. until ready to serve.

TOFFEE CHEESECAKE BARS

1 Pouch(1lb.5oz.) Betty Crocker Sugar Cookie Mix
1 Box(4oz.) Serving French Vanilla Instant Pudding
2 Tablespoons Packed Brown Sugar
1/2 Cup Butter or Marg. melted

21/2 Teaspoons Vanilla
2 Eggs plus 3 Egg Yolks
2 Packs(8)oz. Cream Cheese, softened
1/2 Cup Sour Cream
1/2 Cup Sugar
3/4 Cup Toffee Bits, finely crushed

Heat oven to 350. Spray the bottom and sides of a 13 x 9 pan. In a large bowl add the cookie mix, pudding mix, melted butter, 1 teaspoon of vanilla and 1 whole egg until soft dough forms. Press dough in bottom and up sides of pan. In a small bowl beat cream cheese, sour cream and sugar until smooth. Add remaining whole egg, 3 egg yolks and remaining 11/2 teaspoons vanilla, beat until smooth. Spread over crust in pan. Bake for 30 to 35 minutes until it is set in the center. Immediately sprinkle top with crushed toffee bits. Cool for 30 minutes. Ref. for 3 hours until chilled. Cut into squares. Makes 36 squares. Keep in ref.

EASY APPLE FRITTERS

These are so easy to make and with the apples falling of all the trees around here you can go pick up enough to make these in just a few minutes. I like to make these and eat with vanilla ice cream.

11/4 Cups All Purpose Flour
11/2 Teaspoons Baking Powder
1/2 Cup Sugar
1/4 Cup Light Brown Sugar
11/2 Teaspoons Cinnamon
1/2 Cup Milk
1 Large Egg, beaten
4 Tablespoons Blue Bonnet Marg. melted
11/2 Cups Apples, chopped
Can also just use Self-Rising Flour if you like

Mix the flour, baking powder, sugars and cinn. together in a large bowl. Then add the egg, milk and melted butter(let this cool a little). Stir well. Have the apples peeled and chopped. Add these to the batter. Stir until combined. Put oil about 11/2 inches deep in a skillet. Do not have oil on high as it will burn quick. Let get hot but not smoking. Take a 1/8 measuring cup and put the apple batter in it and then drop into the hot oil. Let fry for around 2 minutes and then flip over. Do not let oil get to hot as this will scorch the fritters. Should be brown on both sides. Then take some paper towels and put in a plate or on a cookie sheet. Lay the fritters on this to drain off some of the oil. While hot take and have a bowl with powdered sugar in it and take a pair of tongs and put one in the bowl and cover with powdered sugar. Flip over and do the other side. You can also make a glaze for them if you do not like just powered sugar alone. For the glaze mix 2 cups of the powdered sugar in a bowl with 2 Tablespoons of mik and wisk good. If to thick add a little more milk. Drizzle over the fritters.  Let the glaze dry for a little. Serve with vanilla ice cream. Serve the fritters hot.

BANANA COBBLER

Streusel Topping

3/4 Cup Packed Light Brown Sugar
1/2 Cup Self-rising Flour
1/2 Cup Butter or Marg. softened
1 Cup Uncooked Oats
3/4 Cup Pecans, chopped

In a medium bowl add the butter and sugar and flour together and mix until it is crumbly. Then stir in the oats and pecans and sit aside.

Filling:

1 Cup Self-rising Flour
1 Cup Granulated Sugar
1 Cup Milk
1/2 Cup Butter or marg., melted
4 Bananas, sliced

Preheat the oven to 350. Spray a 11 x 7 glass baking dish. Mix the flour, sugar, milk until well blended. Add the butter and mix again. Top with the banana slices and streusel topping. Bake for 45 minutes until bubbly and brown but do not let burn on top.

BLUEBERRY BANANA PIE

1 Stick Butter or Marg.
1 Cup Flour or Graham Cracker Crumbs
1 Cup Chopped Pecans
3-4 Bananas, sliced

1(8oz.) Cream Cheese, softened
1 Large Cool Whip
1/2 Cup Powdered Sugar
1 Can Blueberry Pie Filling
Mix the butter and flour or graham cracker crumbs and pecans together. Press into a 13 x 9 pan. Bake at 350 for 15 minutes. Cool. Slice the bananas and place on crust. Mix the cream cheese, powdered sugar and 2 cups cool whip together. Spread over the bananas. Pour the blueberry pie filling over this. Top with more cool whip. Chill. Keep ref.

YUM-YUM PEACH PIKE

4 Tablespoons Butter
3/4 Cup Flour
3/4 Cup Sugar
3/4 Cup Milk
2 Cups Fresh Peaches, peeled and sliced

1 Tablespoon Sugar
Put the butter in a 8 inch square baking dish and put in microwave and let it melt. When melted remove from oven. Preheat the oven to 350. Wisk together the flour and sugar. Then add the milk. Beat until this is smooth. Pour over the butter. Lay the fruit on top of the batter. Sprinkle the tablespoon of sugar over top of the fruit. Bake for 50 to 60 minutes until it is bubbly on top. Don't let it burn on top. You can use 2 cups fresh berries or a 12oz. pack of frozen berries instead of the peaches. Serve warm with vanillla ice cream on top.

COCONUT PECAN PIE

1 Stick (1/2) Butter not marg.
11/2 Cups Sugar
1/2 Cup Buttermilk
1 Teaspoon Vanilla
4 Eggs
1 Cup Sweetened Coconut
1 Cup Pecans, chopped
1 Unbaked Deep Dish Pie Crust

Beat the first 6 ings. together. Add the pecans and pour into the unbaked pie crust. Bake on 375 for 55 minutes. If pie is getting to brown take some aluim. foil and put around the edge of the crust so it will not burn.

SHERBET ICE-CREAM PIE

1 (8)oz. Pack of Cream Cheese, softened
1 (7)oz. Jar Marshmallow

1 Cup Sherbet Ice Cream, any flavor
2 Cups Cool Whip
1 (9 inch) Prepared Chocolate Crumb Curst

Combine the cream cheese and the marshmallow cream mixing at medium speed with a electric mixer until well blended. Add the shrebrt, mix well. Fold in the whipped topping. Pour into the curst and freeze until firm. Let unthaw a little before serving.

CREAMY PECAN PIE WITH MERINGUE

3/4 Cup Sugar
3 Tablespoons Flour
1/2 Teaspoon Salt
3 Egg Yolks, save the whites
1 Cup Whole Milk
2 Tablespoons Butter or Marg.
1 Cup Pecans, chopped
1 Baked 9-inch Pie Crust

Meringue:
3 Egg Whites
6 Tablespoons Sugar

Combine the sugar, flour and salt in a medium saucepan and sit aside. In a separate bowl beat the egg yolks. Slowly add the milk to the eggs. Add the egg mixture to the dry ings. in the saucepan wisking to combine. Add the butter and cook over med. heat, stirring constantly until thickened. Cool completly and add the pecans. In another bowl beat the egg whites until foamy, adding the sugar 1 Tablespoon at a time until it is stiff. Fold half of the meringue into the cooled custard and then pour the custard into the baked and cooled pie shell. Spread remaining meringue over the filling, sealing to the edge of the crust. Brown in the oven at 350 for 10 minutes. Best if eaten the next day to allow flavor to combine.