Submitted by: Linda Mountenay
1 can frozen pina colada drink mix, thawed
1 pkg crème cheese, softened
1 container cool whip
1 can crushed pineapple, very well drained
Mix ingredients and spread into a baked graham crust.
Keep in fridge until serving (can be frozen).
Submitted by: Carina Lord Wilson
Two 12.5 oz pkgs of extra firm tofu, blended one at a time in a blender (you’ll need to be very patient, pulsing the blender and scraping the sides in between pulses to get the tofu completely smooth)
Melt two cups of chocolate or other flavor chips
Add 3 Tbs honey to melted chips and stir
Blend the chips into the tofu in the blender (if you wait too long and the chips cool, they won’t blend smoothly into the tofu)
Pour the blended tofu and chips into a prepared graham cracker crust
Let chill (but do NOT freeze) at least 4 hours
This can also be used to make 4-6 small cups of pudding, too.
Submitted by: Susan Naylor
INGREDIENTS:
3 eggs, lightly beaten
1 c. light corn syrup
1/2 c. brown sugar, packed
1 c. chopped pecans
1/4 t. salt
1/2 t. vanilla
6 oz. package semi-sweet chocolate morsels
1 9 inch deep dish pie shell, unbaked
PREPARATION:
Preheat oven to 450 degrees. Mix all ingredients and pour into pie shell. Bake for 10 minutes and reduce heat to 350 degrees for 35 minutes more. Serve with whipped cream or vanilla ice cream
Submitted by: Sandee Gamet
½-3/4 cup sugar
3 tablespoons cornstarch
2 cans (14.5 oz each) Red tart cherries
¼ teaspoon almond extract (optional)
1 tablespoon butter or margarine
2 crusts for a 9-inch pie
Preheat oven to 400 degrees F.
Drain the cherries and reserve the juice from only one can.
In a saucepan, stir the cherry juice into the combined mixture of the cornstarch, and sugar.
Cook over medium heat, stirring constantly until thickened. Remove from heat.
Gently stir in cherries and almond extract.
Pour filling into pastry lined pie pan.
Dot with butter or margarine.
Adjust crust, seal and vent.
Bake 30-40 minutes or until crust browns and filling begins to bubble.
If necessary, cover edges with aluminum foil during last 15 minutes to prevent over-browning.
Cool pie several hours to allow filling to thicken before slicing.
Makes 8 servings.
Submitted by: Susan Naylor
Ingredients:
3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
1 can (12 fl. oz.) Evaporated Milk
1 unbaked 9-inch (4-cup volume) deep-dish pie shell
Whipped cream (optional)
Directions:
MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large
bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated
milk.
POUR into pie shell.
BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake
for 40 to 50 minutes or until knife inserted near center comes out clean. Cool
on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped
cream before serving.
Submitted by: John Pinkerton
9” Pie Crust
For Filling
4 Granny Smith Apples
4 Jonagold Apples
1/2 cup granulated sugar
2 tablespoons flour
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ginger
Zest of one lemon
Zest of one orange
2 tablespoons fresh lemon juice
1/3 cup chopped pecans
1/3 cup raisins
1/3 cup cranberries
For Topping
1 cup all-purpose flour
1/2 cup packed brown sugar
1 pinch of salt
1 stick unsalted butter, cut into pieces, softened
1/2 cup chopped pecans
Put a rack in the middle of the oven and preheat oven to 375°F. Place a cookie tray on the lower rack to catch any crumbs.
Make the Filling: Peel, quarter, and core apples. Combine sugar, spices, lemon zest, and orange zest. Add apples to sugar mixture. Add lemon juice to apples and hand-toss until well coated.
Make the Topping: Combine flour, brown sugar, and salt. Cut in butter until the butter has touched all of the dry ingredients and forms a loose ball. Work in pecans with your fingertips.
Assemble and Bake: Fill pie with half of the filling. Sprinkle half of the pecans, raisins, and cranberries on the filling. Add remaining filling and sprinkle with remaining pecans, raisins, and cranberries. Pour any remaining syrup over pie. Crumble topping on pie until well covered, pressing lightly. Lightly cover with foil and bake for 30 minutes. Remove foil and bake for another 30 minutes or until topping is golden brown. Cool slightly before serving. Serves eight.
Submitted by: Cathy Loving
Crust:
(pastry for 8 or 9 inch two-crust pie)
2 cups flour
¾ tsp salt
2/3 cup plus 2 Tbsp shortening
4-5 Tbsp cold water
Measure flour and salt into bowl. Cut in shortening thoroughly. Sprinkle in water, 2 tablespoons at a time, mixing until all four is moistened. Gather dough into ball; shape into flattened round on lightly floured cloth. The key is to handle the dough as little as possible.
Pie:
¾ C sugar
¼ C flour
½ tsp nutmet
½ tsp cinnamon
Dash of Salt
6 C sliced pared tart apples
2 Tbsp margarine
Heat oven to 425 F. Prepare pastry. Stir together sugar, flour, nutmeg, cinnamon, and salt; mix with apples. Turn into pastry lined pie pan; dot with butter. Cover with top crust which has slits cut in it; seal and flute. Cover edge of crust with foil to prevent excessive browning; remove foil last 15 minutes of baking. Bake 40-50 minutes or until crust is brown and juice begins to bubble through the slits in the crust.
Submitted by: Larry Tyree, modified from Emeril Lagasse
1 Tbsp butter
4 eggs
1/3 cup honey
1 vanilla bean
2 Tbsp butter, melted
1 Tbsp orange flavoring or Grand Marnier
1 C flour
1 ½ C milk
1 can Figs, drained, cut in half lengthwise
Raspberries
½ C sugar
¼ C sliced, toasted almonds
Confectioner’s sugar
Preheat oven to 350 degrees F. Grease an oven-proof pan about 13 inches long with butter. In a mixing bowl, whisk the eggs and honey. Add vanilla pulp. Stir in butter, brandy/orange flavoring, flour, milk, and blend. Place the figs and raspberries in the dish. Pour the batter over them and bake in the oven 40 to 45 minutes. Remove, and cool for 5 minutes. Garnish with almonds and confectioners sugar.