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Lazy Pie
Melt ½ stick of butter in bottom of casserole
Mix:
1 cup of flour
1 cup of sugar
1 Tbsp. Baking Powder
¼ tsp. salt
2/3 cup milk
Pour batter over melted butter (Do not stir). Pour
choice of sweetened
fruit over batter. Use enough fruit to cover top of
casserole.
Bake 350 degrees for 50-55 minutes. Top should be a golden
brown.
NOTE: Cans of pie filler available at most Dollar General Stores.
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Chocolate Peanut Butter Bars
1 cup Light Corn Syrup
½ cup Brown Sugar-pack
2 teaspoon Vanilla
18 oz. jar Peanut Butter
12 oz. Chocolate Chips
4 cups Rice Krispies
Cook corn syrup and sugar to a boil. Stir in the Peanut
Butter,
Chocolate Chips, Vanilla and Rice Krispies. Press into a 9” by 13” pan
with hand. Put in refrigerator for 1 hour till firm. (4 doz.)
Note: We believe the best Chocolate Chips are the
Milk Chocolate Morsels! (Submitted by Frances Rotz)
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Soft Chocolate Chip Cookies
4 ½ Cups Flour
1 ½ Cups Brown Sugar
½ Cup White Sugar
2 Boxes Instant Vanilla Pudding
4 Eggs
2 Cups Butter or Margarine
2 Teaspoons Vanilla
2 Teaspoons Baking Soda
12 oz. Chocolate Chips
Combine the butter, sugar, vanilla and pudding. Beat well.
Add eggs. Mix and gradually add in the flour and soda. Mix
well. Then add the chocolate chips. Bake for about 9
minutes at 350 degrees.
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Fresh Apple Cake
Beat: 2 Eggs and 2 cups of Sugar together
Add: 1 cup Wesson Oil.
2 ½ cups of Flour
1 tsp. Baking Powder
1 tsp. Salt
1 tsp. Cinnamon
1 tsp. Soda
3 cups finely Chopped Apples
1 cup Chopped Pecans or Walnuts
Mix all together. Pour mixture into 13 x 9 x 2”
pan.
Sprinkle over the batter a small 6 oz. Package of Butterscotch
Chips.
Bake at 350 degrees for 45 minutes to 1 hour. (By
Joyce Diehl)
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SUGAR-CRUMB APPLE PIE
Apple Filling:
2/3 cup sugar
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
6 to 8 apples, pared and cut in pieces.
Blend sugar, salt, and spices. Toss apples
into mixture. Arrange in a 9 inch pie shell.
SUGAR-CRUMB TOPPING
1/2 cup brown sugar
3 tablespoons white sugar
1/2 cup flour
1/4 teaspoon salt
1/4 cup stick margarine directly from refrigerator.
Blend sugars, flour, and salt.
Add margarine to make a crumb consistency.
Spoon topping over the apples.
Bake at 350 degrees for 35 to 45 minutes or
until golden brown or apples are soft.
(Frances Rotz)
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CHERRY CRUMB PIE
4 cups frozen sour cherries
1 1/4 cups sugar
1/4 teaspoon almond extract
1 tablespoon lemon juice
Bring the above ingredients to a boil.
Then mix 3 tablespoons cornstarch
with 3 tablespoons of water.
Stir into hot cherry mixture till thickened.
Cool for about one hour.
Pour into a 9 inch pie crust.
SUGAR-CRUMB TOPPING
1/2 cup brown sugar
3 tablespoons white sugar
1/2 cup flour
1/4 teaspoon salt
1/4 cup stick margarine from the refrigerator
Blend sugars, flour and salt.
Add margarine to make a crumb consistency
Spoon over the cherry mixture and bake at
350 degrees for about 35 to 40 minutes
or until golden brown.
Lattice crust can be used, if preferred.
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Baked Lemon Pudding
1-1/2 cups sugar
1/2 cup flour
1/2 tsp. baking powder
1/4 tsp. salt
3 eggs
2 tsp. grated lemon rind
1/4 cup lemon juice
1-1/2 cup milk
2 Tbsp. melted butter
Preheat the oven to 350 degrees F. Sift together 1 cup of the
sugar, flour, baking powder and salt in a large mixing bowl. Set
aside. Separate the eggs. Beat the whites until they are stiff. A
spoonful
at a time, add the remaining ½- cup of sugar while continuing to
beat the whites. Set aside. Without washing the beaters,
beat
the yolks until they are light yellow. Add the lemon rind, lemon juice,
milk and butter. Stir into the flour mixture and beat until
smooth.
Add the whites and fold gently until no whites show. Bake in a
2-quart
baking dish, set in a pan of water, for 45 minutes. Allow to chill for
one hour before serving.
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White Chocolate Berry
Pie
5 oz.
package white baking chocolate
2 tablespoon milk
1 package (8 oz.) cream cheese, softened
2/3 cup confectioners sugar
1 tablespoon grated orange peel
2 cups (1 pint) whipping cream, whipped
1 graham cracker crust (We prefer the box mix that you make
yourself
and bake)
4 cups sliced fresh strawberries or fruit of choice
In
a microwave, or double boiler, melt 4 oz. (4 squares)
of white baking
chocolate with milk. Cool to room temperature. Meanwhile, beat softened
cream cheese and sugar in mixing bowl until smooth. Beat in orange peel
and melted chocolate. Fold in whipped cream. Spread into crust.
Arrange
fruit on top.
Melt
remaining chocolate (1 square) and drizzle over fruit. Refrigerate
for at least one hour. Store remaining pie in refrigerator. (if any
remains!!)
Enjoy!
NOTE:
We have also used fresh red raspberries. We purchased
a quart box and added about 1 cup to the "mix". The rest of the
raspberries
were arranged on the top.
(Submitted
by JOY and TIM from Lancaster, Pa.)
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MAMIE EISENHOWER FUDGE
RECIPE
1 package (12 ounces) semisweet chocolate chips
1 package (11 1/2 ounces) milk chocolate chips
1 jar (7 ounces) marshmallow creme
1 1/2 cups chopped walnuts
2 teaspoons vanilla
4 cups sugar
1 can (12 ounces) evaporated skimmed milk or low fat milk
2 tablespoons butter or margarine
When Mamie Eisenhower came to the White House, she brought along a
recipe for fudge that called for
marshmallow creme. Her candy was so creamy the president
reportedly called it the "million dollar" fudge.
(Makes about 3 1/2 pounds)
~Line a 13 x 9 x 2-inch baking pan with foil, extending the foil over
edges of pan. Lightly butter foil;
set aside. In a large bowl, combine the semisweet chocolate
chips, milk chocolate chips,
marshmallow creme, walnuts, and vanilla.
~In a heavy saucepan, stir together the sugar, evaporated skimmed milk,
and butter.
Bring to a boil over moderate heat, stirring constantly with a wooden
spoon to dissolve sugar.
(Avoid splashing mixture onto side of pan.) Lower the heat to
moderately low.
Stir and boil for about 6 minutes or 234 degrees, soft ball
stage. Remove from heat.
~Carefully pour the boiling mixture over the chocolate mixture.
Stir until the chocolate is
melted and the mixture is creamy and well combined. Quickly turn
the fudge into prepared pan.
While fudge is warm, use the tip of a small knife to score into 1-inch
squares.
~When fudge is firm, lift it out of pan; cut into squares. To
store, cover tightly and refrigerate.
Cutting Fudge:
By lining the pan with foil, you can remove the fudge quickly and
easily.
When the candy is firm, grasp the foil and lift the block of fudge out
of the pan.
Remove the foil and place the candy on a cutting board.
Using a long-bladed, serrated knife, such as a bread knife,
cut along the lines scored in the fudge. To get a smooth even
cut, place one hand on the knife
handle and the other on the top of the blade, then press down
evenly until the
knife cuts through the candy. (Enjoy)
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