1 Crust Fruit Pie

From: BLTIF

One Crust Fruit Pie

preheat oven to 350

1 cup of powder sugar( halved)

Cinnamon to taste

4 peaches

4-6 plums

1 pint blueberries

2 boxes Jiffy Pie crust mix. ( or your own recipe)

1 lg. Cool Whip

Use your favorite pie crust recipe, and double it..(I use 2 boxes of jiffy)

Roll out and put on cookie sheet with 1 inch side (To keep juices in)

Dust crust with cinnamon. Dust crust with 1/2 cup of powder sugar.

Peel and slice your favorite fruit. I use peaches and plums with blueberries.

Make two rows, going down of peaches and two rows going down of plums,

leaving a space between the rows. This is where you will put a pint of

blueberries, straight down the center of the crust. Sprinkle again with

cinnamon and another 1/2 cup of powder sugar.

Cook until fruit is tender and bubbly. About 20-30 minutes.

Serve hot or cold with cool whip

Can serve 10-12 or less depending on the size you cut.

--------------------------------------------

4 INGREDIENT PIE

From: HOST GFS DdH2

4 Ingredient Pie

(Helen's)

1 can Eagle brand sweetened condensed milk

1 pck. lemonade flavored Kool-Aid

8 oz. Cool Whip (thawed)

1 (9 inch) graham cracker or chocolate graham cracker crust

Mix milk and Kool-Aid together til thickened.

Fold in Cool Whip and pour into pie shell.

Refrigerate several hours.

(serves 8)

==========

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--------------------------------------------

ABBY'S FAMOUS PECAN PIE

From: DdHober

9-inch unbaked pie crust

1 cup light corn syrup

1 cup firmly packed dark brown sugar

3 eggs, slightly beaten

1/3 cup butter, melted

1/3 teaspoon salt

1 teaspoon vanilla

1 heaping cup pecan halves

Heat oven to 350 degrees.

Serves 8 to 10.

DdHober

Civil War Resources

My BROWN Family Tree

Dees Recipe & Recipe Exchange

--------------------------------------------

Apple Pie

From: Host GFS DarlaJo

Apple Pie

Your favorite recipe for double-crust pastry (scratch or store-bought)

3/4 to 1 cup of sugar

1/2 tsp cinnamon

1/4 tsp salt

2 Tbsp flour

6 cups pared, sliced apples

1 Tbsp lemon juice

2 Tbsp butter

* Heat oven to 450 degrees F.

* Combine sugar, cinnamon, salt, and flour in a mixing bowl.

* Arrange apples in layers in a 9-inch pastry-lined pan, sprinkling

cinnamon-sugar mixture over each layer. Will end up with a high mound...but

it will cook down.

* Sprinkle with lemon juice.

* Dot with butter.

* Roll out remaining pastry, cut slits for steam to escape.

* Moisten rim of bottom crust.

* Place top crust over filling, fold edge under bottom crust, pressing to

seal.

* Flute edge.

* Bake at 450 degrees for 10 minutes, then at 375 degrees for 40-50 minutes,

until apples are tender.

* Serve with your favorite topping.

HostGFSDarlaJo

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--------------------------------------------

banana cream pie

From: Bbbmus333

1 1/2 cups skim milk

1/4 cup flour

3/4tsp sweet n low ( pkgs)

1/2 tsp vanilla

1/8 tsp salt

1 tsp lemon juice

1 egg

1 banana

1 recipe dieter's pie curst

1recipe sweet n low fluffy frossting

blend flour with 1/2 cup cold milk. scal remaining 1 cup milk and add

flour,milk mixture. sweeet n low, vanillla,salt,lemon juice and egg. cook

in top of double boiler, stirring

until thick.. slice 1 banan into baked cooled dieter's pie crust and spread

cream filling over the top. cool cover with fluffy frosting use within 2

hrs.

fluffy frosting already listed on msg board

hope u enjoy this

dieter's pie crust following

--------------------------------------------

Banoffi Pie

From: GFA Terry

Found this (never made it, though) --

BANOFFI PIE

(Chopped bananas and whipped cream on a thick layer of soft

toffee.)

Bake one 8 inch pie crust - cool. 1 tsp. powdered instant

coffee 2 tbsp. white sugar 1 1/3 c. whipping cream 1 lg. banana

Immerse the unopened can of condensed milk in boiling water. Cover

and boil for 3 hours. Remove from water and allow to cool

completely before opening. Inside will be soft toffee filling.

(This can be done day or two before making pie.) Whip the cream

with the coffee and sugar until thick and smooth. Spread the toffee

mixture into pie crust. Chop the bananas over the toffee. Spoon

the whipped cream on top. Chill.

--------------------------------------------

Beet Pie

From: Host GFS DarlaJo

Beet Pie

from SpeedRoots

Serves 6

1 bunch silverbeet (thoroughly washed, leaves stripped from the stalk and

cut into small strips

1 onion (finely chopped)

Grating of nutmeg

250g cottage or ricotta cheese

50g fetta cheese

2 eggs

3 Tbsp pine nuts (lightly roasted,

in a frying pan for 2 minutes)

1/2 tsp black pepper

4-5 filo pastry sheets

Olive oil, for brushing

1 Tbsp sesame seeds

In a large bowl, put the spinach, onion, cheeses, nutmeg and eggs together

and

mix. Finally, add a few pine nuts and black pepper. To assemble, place the

filo

sheets on a damp towel to prevent them from drying out and brush a little

oil

across the sheet to keep it from becoming glued to the next one. Sprinkle

some

pepper over the sheet to keep them separated. Turn the sheet over to rest on

the

one underneath. Continue this process until they're all done. Spread the

mixture

along one end of the sheet. Fold over the ends and roll it away from

yourself

until it finishes on the seam. Brush with a little more oil and sprinkle

with

some sesame seeds. Place into the oven at 190C for about 40-45 minutes.

HostGFSDarlaJo

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--------------------------------------------

BEST EVER KEY LIME PIE

From: HOST GFS DdH2

BEST EVER KEY LIME PIE

Submitted by: USSGERI

Carnation(r) Key Lime Pie

This no-fail recipe makes the best Key Lime Pie you'll ever taste. Keep a few

cans of Carnation Sweetened Condensed Milk on hand for quick baking projects.

Serving: 8

Prep Time: 5 minutes minutes

Cook Time: 30 minutes

Total Time: 45 minutes

1 prepared 9-inch (9 oz.) graham cracker crust

1 can (14 oz.) Nestlé(r) Carnation(r) Sweetened Condensed Milk

1/2 cup (about 3 medium limes) fresh lime juice

1 teaspoon grated lime peel

2 cups frozen whipped topping, thawed

Lime slices (optional)

1. Beat sweetened condensed milk and lime juice in small mixer bowl until

combined; stir in lime peel. (I add a few drops of green food coloring)

Pour into crust; spread with whipped topping. Refrigerate for 2 hours or

until set. Garnish with lime slices.

==========

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--------------------------------------------

BLACKBERRY AND BLUEBERRY PIE

From: HOST GFS DdH2

Blackberry and Blueberry Pie

Submitted by: Debbie Sanchez

Makes 9 inch pie

Makes 8 servings

Prep Time: 25 Minutes

Cook Time: 40 Minutes

Ready in: 1 Hour 5 Minutes

" This is a delicious berry pie that combines both blueberries and

blackberries. "

Ingredients

2/3 cup shortening

2 cups all-purpose flour

1 teaspoon salt

5 tablespoons cold water

3/4 cup white sugar

1/3 cup all-purpose flour

1/2 teaspoon ground cinnamon

4 cups fresh blueberries

1 1/2 cups fresh blackberries

1 tablespoon lemon juice

2 tablespoons butter

Directions

1 Cut shortening into 2 cups flour and salt until particles are size of small

peas. Sprinkle in water 1 tablespoon at a time until flour is moistened.

Gather into a ball, and roll out onto a lightly floured board. Make two

rounds. Place one crust in a 9 inch pie dish.

2 Mix sugar, 1/3 cup flour, and cinnamon. Stir in berries to coat. Turn

filling into pastry lined pan. Sprinkle with lemon juice, dot with butter.

Cover with top crust; cut slits in the top. Seal and flute.

3 Bake at 425 degrees F (220 degrees C) for 35 to 45 minutes. Cover edges

with foil to prevent burning, and remove foil for last 12 minutes of baking.

==========

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--------------------------------------------

Blueberry Sour Cream Pie

From: DarlaJoV

Blueberry Sour Cream Pie

(Serves 8)

from SpeedRoots

.

Ingredients:

1 cup Graham Cracker Crumbs

1/4 cup Pecans or Walnuts, finely chopped

2 Tbs. All-purpose Flour

1/2 cup and 1 Tbs. Granulated Sugar, divided

1/3 cup Butter or Margarine, melted

3 Tbs. Cornstarch

1 tsp. Unflavored Gelatin

1 1/3 cups Milk

1 1/2 cups Sour Cream

1 Tbs. Vanilla Extract

3 cups fresh Blueberries

.

To prepare the pie crust, combine cracker crumbs, pecans or walnuts,

flour, and one tablespoon sugar in a small bowl. Stir in the melted

margarine or butter. Toss to mix. Press mixture onto the bottom and

up sides of a 9-inch pie plate.

.

Bake in a pre-heated 375-F degree oven for 8 minutes. Cool on a wire

rack.

.

To prepare the pie filling, combine the one-half cup sugar, cornstarch,

and gelatin in a medium saucepan over moderate heat. Stir in milk and

cook, stirring, until thickened and bubbling.

.

In a separate mixing bowl, combine the sour cream with the warm milk mixture,

gradually blending all the ingredients. Stir in the vanilla extract.

.

Cover and refrigerate for 1 hour, stirring once or twice during cooling time.

Stir blueberries into the sour cream mixture. Pour the filling into the

cooled pie crust. Cover and chill at least 6 hours or up to 1 day prior to

serving. Garnish with additional berries before serving, if desired.

Darla Jo

--------------------------------------------

Butter Pie Crust

From: GFA Terry

BUTTER PIE CRUST

Ingredients :

2 c. all-purpose flour, sifted

1/2 tsp. salt

1 tbsp. sugar

10 tbsp. (1 1/8 stick) butter,

chilled (cut into sm. pieces)

1/4 c. ice water

1 lg. egg yolk

Preparation :

Sift flour and salt into large bowl. Add butter and rub with

fingers until mixture is size of large peas. Stir water, sugar and

egg yolk together until sugar dissolves. Add to flour mixture and

toss with fingertips until dough comes together into ball. Wrap in

plastic and refrigerate for 1 hour or overnight. Makes 2 crust

(single layers).

--------------------------------------------

Camper's Pies

From: TELSTAR409

Some of you may be familiar with the camper's pie "irons" that allow you to

make a version of fried pies in a campfire or fireplace. You can also make

grilled cheese sandwiches ...or other filled sandwiches with them. You can

guy them at most places which sell camping equipment...and some places that

sell BBQ equipment.

It's a good way to make "treats" for around the campfire... or to use up

leftovers. Just make sure you take along plenty of bread.

Our family has always enjoyed making them on rainy or snowy evenings around

the fireplace too.

For Pies:

You take two pieces of white bread...buttered on one side. Place buttered

side down on one half of pie iron. Spoon a dollop of your favorite canned

pie filling onto unbuttered side of bread...top with other slice of bread,

buttered side up...fit top of iron on...and clamp together. Bury iron in hot

coals until both sides are toasted. Doesn't take real long.

When pies are taken out of iron... roll in regular or powdered sugar.

For Sandwiches:

Same thing... using any sandwich filling you desire. Some good ones are BBQ

beef, chicken, or pork....diced ham & cheese...leftover bacon & scrambled

egg.

Have Catsup or BBQ sauce or mustard for dipping.

Try a mixture of corned beef, sauerkraut, swiss cheese with rye bread. Dip

in 1000 Island.

Terrie

"THEREFORE being justified by faith, we have peace with God through our Lord

Jesus Christ:" Romans 5:1

"...And now ye see that ye cannot destroy this our faith." Alma 44:3

--------------------------------------------

caramel pecan pie/family favorite

From: HILTLAWANA

this recipe was handed down to me from my grandmother;

36 caramels,1/4 cup margarine or butter, 1/4 cup water,3/4 cup sugar, 3

eggs,beaten,1/2 teaspoon vanilla extract, 1/4 teaspoon salt, 1 cup pecans,

and 1 unbaked[9 inch] pie shell.

melt caramels with margarine or butter, and water in

saucepan over low heat, stirring constantly. add sugar, eggs, vanilla and

salt; mix very good. cook until thickened, stirring constantly. stir in

pecans. sppon caramel mixture into pie shell. bake at 350 degrees for 50

minutes. your family will love this delicious pie as we have for generations.

--------------------------------------------

CHERRY PIE

From: GFA Terry

I bet there are many good recipes for this and I hope others will post their

favorites.

Cherry Pie

9" unbaked pie shell with enough crust for a top layer

4 c. sour pitted cherries

1 & 2/3 c. sugar

1/2 c. flour

1/2 tsp. cinnamon

1/4 tsp. almond flavoring

Mix lightly; pour into pie shell; dot cherries with bits of butter or

margarine here and there; cover with a slitted pie crust or with lattice

weave. Bake 425 degrees for 35 to 45 minutes.

--------------------------------------------

CHICKEN POT PIE

From: HOST GFS DdH2

Leftover-Chicken Recipe

Chicken Pot Pie

TIPical Mary Ellen - HGTV

Chicken Pot Pie

Ingredients:

2 cans cream of chicken soup

2 cups frozen mixed vegetables

2 cups chicken, cooked and cut into cubes

1 cup milk

2 premade pie crusts

Preparation:

Preheat oven to 375 degrees. Combine first four ingredients and mix well.

Line a pie pan with one of the piecrusts, prick the bottom of the crust and

bake for about 10 minutes. Remove from oven and pour in the chicken filling

mixture ).

Top with other crust, place on a baking sheet and bake for about 45 minutes.

==========

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--------------------------------------------

Chicken Succotash Pie

From: HOST GFS DdH2

Chicken Succotash Pie

3 cups cooked chicken, chopped

1 can (10 and 3/4 ounces) cream of celery soup, undiluted

1 can (10 and 3/4 ounces cream of chicken soup, undiluted

1 jar (6 oz.) sliced mushrooms, drained

1 cup frozen lima beans, defrosted

1 cup frozen corn, defrosted

2 tsp. lemon juice

1 tsp. Worcestershire sauce

Salt and pepper to taste

3/4 cup to 1 cup of chicken broth

3 hard-boiled eggs, peeled and sliced

1/3 cup butter

2 and 1/2 cups self-rising flour

1 and 1/2 cups milk

Preheat oven to 435 degrees. In a large bowl, combine chicken, celery

soup, chicken soup, mushrooms, lima beans, corn, lemon juice and

Worcestershire sauce. Add about 1 cup of chicken broth or just enough to make

the mixture nice and creamy. Pour into a greased 13 x 9-inch baking dish

(substitute a 3-quart casserole dish). Place egg slices on top of the chicken

mixture. In another bowl, mix butter with the flour and blend in milk and

salt and

pepper. Spoon dough evenly over mixture in baking dish. Bake in preheated

oven for 30 minutes or until crust is nicely browned.

The Skinny: Use fat free chicken broth and low fat milk. You can also

leave out the eggs.

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--------------------------------------------

CHOCOLATE BAR BAR PIE

From: HOST GFS DdH2

CHOCOLATE BAR BAR PIE

20 lg. marshmallows

1/2 c. milk

1 lg. Hershey almond bar (1/2 lb.)

1/2 c. whipping cream

1 graham cracker pie crust

Put the marshmallows and milk in saucepan over low heat and stir

until melted.

Add to this the Hershey bar. Stir until this melts; then allow to cool.

After cool, whip 1/2 cup whipping cream. Add and mix.

Pour into graham cracker pie crust.

Chill.

==========

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--------------------------------------------

Chocolate Buttermilk Pie

From: HOST GFS DdH2

Chocolate Buttermilk Pie

3 ounces chocolate

1 9-inch prepared pie shell

3 eggs

3 egg yolks

1 and 1/2 cups buttermilk

4 Tbsp. butter, melted

Juice of 1 lemon

Zest of 1 lemon

1 tsp. vanilla extract

1/2 cups brown sugar

1 and 1/2 Tbsp. all-purpose flour

Bake pie shell in 350 degree oven for about 15 minutes. Allow to cool.

Melt chocolate in a double broiler. Remove from heat and allow to cool

slightly, then spread chocolate evenly around surface of pie shell. Whisk

together eggs, egg yolks, buttermilk, butter, lemon juice and zest and

vanilla. Combine sugar and flour together and slowly add to the egg and

buttermilk mixture. Pour mixture into a saucepan and cook over medium heat

for about 5 to 7

minutes or until thickened. Pour mixture into pie shell and bake for about 30

minutes at 350 degrees. The custard will set up while cooking and should firm

up as it cools.

The Skinny: Whew....that's quite a few eggs. I assume you could use egg

substitute or a combination of some real eggs and some substitute. Use your

favorite sugar substitute.

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--------------------------------------------

CHOCOLATE CREME de MENTHE PIE

From: HOST GFS DdH2

CHOCOLATE CREME de MENTHE PIE

Submitted by: USSGERI

Do you love chocolate and mint? I bet if you give this pie

a try that your family and friends will be begging you to make

it not just around St. Patrick's Day.

This pie has a wonderful chocolate cookie crust and ice cream

filling with a wonderful meringue. You can of course use

chocolate, mint chocolate chip, or your favorite ice cream.

Enjoy!

Preparation Time: 30 minutes

Cooking Time:10 minutes

Serves: 8 or 1 Dogbyte

Cal: unknown

2 1/2 C Crushed Chocolate Sandwich Cookies

1/4 C Butter or Margarine, melted

1 Qt Mint Chocolate Chip Ice Cream, let slightly soften

4 T Creme de Menthe Liqueur (or you can use just

a dash of mint flavoring but not as good)

3 Egg Whites

to taste Salt (just a small dash)

1/4 tsp Cream of Tartar

2 tsp Creme de Menthe Liqueur

1/3 C Sugar

To make the crust, in a bowl, combine 1 1/2 cups cookie crumbs

and melted butter or margarine.

To finish the crust, press the crumb mixture firmly over bottom

and up the sides of a 9 inch pie pan.

Place crust in the freezer to firm up (about 10 minutes).

Take the crust out of the freezer and spread half of the

softened ice cream in crust.

Drizzle 2 tablespoons of the Creme de Menthe on top of the

ice cream and then blend in slightly with a knife.

Next, sprinkle about 1/2 cup of cookie crumbs over the ice cream.

Place in the freezer to firm up a bit then repeat with another

layer of softened ice cream, 2 tablespoons of the Creme de

Menthe and the remaining cookie crumbs.

Place the pie back in the freezer and freeze till firm.

You can choose to make the meringue now and freeze with the

pie (no longer than 24 hours) or make before serving. To make

the meringue use a medium small bowl and beet the egg whites

until they are white and foamy.

Add salt (just a small dash) and cream of tartar to the egg whites.

Continue to beat the eggs until slightly stiff.

Gradually add the sugar beating until all the sugar is

incorporated. Continue to beat until peaks form.

Gently fold in 2 teaspoons creme de menthe.

Remove the pie from the freezer and spread meringue over pie.

Before serving brown the pie (actually the meringue will

brown slightly) using the broiler.

Enjoy with Irish coffee or your favorite beverage.

==========

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--------------------------------------------

Chocolate Fried Pies

From: GFA Terry

FRIED PIE FILLING

Ingredients :

--CHOCOLATE:--1 c. sugar

3 tbsp. flour

1 stick margarine

1 c. milk

3 tbsp. chocolate

Preparation :

Mix all ingredients in a saucepan. Bring to boil and cook until

very thick. Let cool. FOR COCONUT FILLING: omit the chocolate

and add 1 cup coconut and 1 teaspoon vanilla.

--------------------------------------------

Chocolate Fudge Pie

From: Host GFS DarlaJo

Chocolate Fudge Pie

from SpeedRoots

.

1 cup (250 ml) sugar

1/2 cup (125 ml) butter

2 egg yolks

2 oz (55 g) melted unsweetened chocolate

1/3 cup (80 ml) all-purpose flour

1 tsp (5 ml) vanilla extract

1 cup (250 ml) coarsely chopped walnuts or pecans,

or whole peanuts

2 egg whites, beaten until stiff

.

Cream together the sugar and butter. Beat in the egg yolks and

chocolate. Add the flour, vanilla, and nuts, mixing to combine

thoroughly. Fold in the beaten egg whites. Pour into a well greased

8- to 9-inch (20 - 23 cm) pie pan and bake in a preheated 325F (165C)

oven for 30 minutes. Makes 1 pie to serve 6 to 8.

HostGFSDarlaJo

Ancestral Seasonings Chat

Wednesdays 8pm ET

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--------------------------------------------

Chocolate Fudge Pie

From: Host GFS DarlaJo

Chocolate Fudge Pie

from SpeedRoots

.

1 cup (250 ml) sugar

1/2 cup (125 ml) butter

2 egg yolks

2 oz (55 g) melted unsweetened chocolate

1/3 cup (80 ml) all-purpose flour

1 tsp (5 ml) vanilla extract

1 cup (250 ml) coarsely chopped walnuts or pecans, or whole peanuts

2 egg whites, beaten until stiff

.

Cream together the sugar and butter. Beat in the egg yolks and chocolate. Add

the flour, vanilla, and nuts, mixing to combine

thoroughly. Fold in the beaten egg whites. Pour into a well greased 8- to

9-inch (20 - 23 cm) pie pan and bake in a preheated 325F (165C)

oven for 30 minutes. Makes 1 pie to serve 6 to 8.

--------------------------------------------

Chocolate Peanut Butter Pie

From: DLipe

I've never tried this but it sounds wonderful......

CHOCOLATE PEANUT BUTTER PIE

Preparation time: 5 minutes

Chilling Time: 6 hours

Makes one pie

Ingredients:

1 (6 oz.) Graham Cracker Pie Crust

1 (14 oz.) can Chocolate Sweetened Condensed Milk (Not evaporated milk)

1/4 cup creamy peanut butter

1 (8 oz.) container frozen non-dairy whipped topping, thawed (3 1/2 cups)

In a large bowl, combine sweetened condensed milk and peanut butter and mix

well.

Fold in whipped topping and sppon into crust. Freeze 6 hours then garnish as

desired.

Freeze leftovers (if there are any).

--------------------------------------------

Need recipe for Coconut Cream Pie

From: Host GFS DarlaJo

>Looking for a previously posted recipe for Coconut Cream Pie.

Here is a new one... not sure if I have posted before or not :)

Coconut Crème Pie

1/2 c. sugar

1/4 c. cornstarch

2 c. half and half

4 egg yolks

3 tbs. butter

1 c. flaked coconut

2 tsp. vanilla extract, divided

1 baked 9" pastry shell

1 c. whipping cream

1/4 c. sugar

Garnish: toasted coconut chips

Combine 1/2 c. sugar and cornstarch in a heavy saucepan;

gradually whisk in half and half and egg yolks.

Bring to a boil over medium heat, whisking constantly; boil 1 min.

Remove mixture from heat.

Stir in butter, 1 c. flaked coconut, and 1 tsp. vanilla.

Cover tightly with plastic wrap, and cool to room temperature.

Spoon custard mixture into baked pastry shell, and chill 30 min. or until

set.

Beat whipping cream at high speed with an electric mixer until foamy;

gradually add 1/4 c. sugar and remaining 1 tsp. vanilla,

beating until soft peaks form.

Spread or pipe whipped cream over pie.

Garnish, if desired. Yield: 1 9" pie.

HostGFSDarlaJo

Ancestral Seasonings Chat

Wednesdays 8pm ET

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--------------------------------------------

Cool'n'Easy Pie

From: HOST GFS DdH2

COOL 'N' PIE

Submitted by: USSGERI

Ingredients:

2/3 cup boiling water

1 pkg. (4-serving size) gelatin dessert, any red flavor

1/2 cup cold water

Ice cubes

1 tub (8 oz.) whipped topping, thawed

1 cup chopped strawberries

1 6 oz. prepared graham cracker crumb crust

Directions:

Stir boiling water into gelatin in large bowl at least 2 minutes until

completely dissolved.

Mix cold water and ice to make 1 1/4 cups. Add to gelatin, stirring until

slightly thickened.

Remove any remaining ice.

Stir in whipped topping with wire whisk until smooth. Mix in strawberries.

Refrigerate 20 to 30 minutes or until mixture is very thick and will mound.

Spoon into crust.

Refrigerate 6 hours or overnight until firm. Garnish as desired.

Store leftover pie in refrigerator.

Serves: 8

From Grandma

==========

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--------------------------------------------

CRANBERRRY APPLE PIE

From: HOST GFS DdH2

Cranberry Apple Pie

From AlRec

Prep Time: 30 Minutes

Cook Time: 1 Hour

Ready In: 1 Hour 30 Minutes

Makes: 1 - 9 inch pie

"To make this slightly tart, crunchy pie, apples and cranberries are tumbled

au natural into a waiting crust, and just a bit of tapioca is added to absorb

the juices. Then it 's topped with a brown sugar and butter streusel, and

baked until the flavors and juices have mingled perfectly."

Ingredients

1 (9 inch) deep dish pie crust

6 apples - peeled, cored and chopped

1 (12 ounce) package fresh cranberries, roughly chopped

1 1/2 cups white sugar

1/3 cup quick-cooking tapioca

1 1/2 cups all-purpose flour

3/4 cup packed brown sugar

1 teaspoon ground cinnamon

1/2 teaspoon salt

2/3 cup unsalted butter

1 egg, lightly beaten

Directions

1. Preheat oven to 325 degrees F (165 degrees C). Invert pie shell over

another pie pan of equal size. This will keep the crust from shrinking down

into the pan. Bake in this position for 10 minutes, until partially baked.

Turn right side up, and remove the extra pie pan from inside the crust.

2. In a large bowl, combine apples, cranberries, and sugar. Cover, and set

aside for about 20 minutes. Mix in tapioca, and set aside for 15 to 20

minutes, until tapioca has absorbed fruit juice. Spread mixture into the

partially baked pie shell.

3. In a medium bowl, combine flour, brown sugar, cinnamon, salt, and butter.

Work mixture with fingertips until crumbly. Spread mixture over the

apple-cranberry filling. Brush exposed pie shell with lightly beaten egg.

4. Place the pie on a cookie sheet to catch drips. Bake 45 to 60 minutes on

the bottom rack of the preheated oven, or until apples are tender when tested

with a wooden pick.

Servings Per Recipe: 8 amount

per serving

Nutrition at a glance

Calories 672

Protein 4.8g

Total Fat 24.1g

Sodium 312mg

Cholesterol 68mg

Carbohydrates 112.9g

** Fiber 5.6g

==========

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--------------------------------------------

CRANBERRY PIE

From: HOST GFS DdH2

CRANBERRY PIE

Recipe from Tasha's Kitchen

Phyllis Marshall's Cranberry Pie

I wish I knew who Phyllis Marshall is so I could thank her for the recipe for

this pie-like coffeecake. It was given to me by a dear friend to whom I am

eternally grateful. Sweet and delicious, it is ideal to make for the holidays

or any time at all. Buy a few extra bags of cranberries and freeze them

because after the holidays, it is impossible to find the fresh cranberries in

the market and I know from experience that this recipe does not work with

the dried ones.

Preheat oven to 325, butter one deep 10 inch pie pan or two 8 inch ones.

Ingredients:

2 cups fresh or frozen cranberries

1/2 cup chopped walnuts

11/2 cups sugar, divided

3/4 cup butter

2 eggs

1/4 teaspoon salt

1 teaspoon almond extract

2 cups flour

Method: In a bowl, mingle walnuts, cranberries, and 1/2 cup sugar.

Distribute between two well buttered pie pans or put the whole mixture all in

one. (Personally, I prefer using two. Please try the recipe both ways and

make up your own mind.)

Meanwhile, Beat up butter and sugar by hand or in an electric mixer until

they are fluffy. Add salt and egg. Beat well. Add flour and beat well.

Distribute the topping over the cranberry mixture.

Bake at 325 for an hour. Slice into sections and serve warm or room

temperature. Delicious!!!

HOST GFS DdH2

Genealogy Forum Keyword: ROOTS

--------------------------------------------

CROCKPOT MACARONI PIE

From: HOST GFS DdH2

CROCKPOT MACARONI PIE

Submitted by: USSGERI

Ingredients

8 oz. box (cooked) macaroni

3 c. grated cheese

1 (16 oz.) can of evaporated milk

1 1/2 c. sweet milk

2 eggs

1/4 c. margarine

1 tsp. sugar

Salt and pepper to taste

Combine cooked macaroni with other ingredients and pour into a

greased crockpot.

Cook 3 1/2 hours on medium heat.

==========

HOST GFS DdH2

Genealogy Forum Keyword: ROOTS

Genealogy Forum

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our heart is content.

--------------------------------------------

Crustless cocnut cream Pie (Makes its own crust)

From: HOST GFS DdH2

Crustless cocnut cream Pie (Makes its own crust)

Submitted by: Joe2557

2 cups of milk

3/4 cup sugar

1/2 cup buttermilk baking mix

4 eggs

1/4 cup Margerine or butter softened

1 teaspoon vanilla

1 1/3 cups Bakers angel flake coconut (Any kind of coconut wil work)

Place all the ingredients in a blender except coconut

Preheat oven to 350 degrees

Blend at low speed for 3 minutes

Pour into 9" greased pie plate

Bake for 40 minutes cool on wire rack

HOST GFS DdH2

Genealogy Forum Keyword: ROOTS

Genealogy Forum

Sometimes we find true happiness in the oddest places, that is when we find

our heart is content.

--------------------------------------------

Dear Abby's Famous Pecan Pie

From: HOST GFS DdH2

From the world-famous advice columnist, Abigail Van Buren

Abby's Famous Pecan Pie

1 9-inch unbaked pie crust

1 cup light corn syrup

1 cup firmly packed dark brown sugar

3 eggs, slightly beaten

1/3 cup butter, melted

1/2 t. salt

1 t. vanilla

1 heaping cup pecan halves

Heat oven to 350 degrees. In a large bowl, combine corn syrup, sugar, eggs,

butter, salt and vanilla; mix well. Pour filling into unbaked pie crust;

sprinkle with pecan halves. Bake for 45 to 50 mins or until center is set.

(Toothpick inserted in center will come out clean when pie is done.) If crust

or pie appears to be getting brown, cover with foil for the remaining baking

time. Remove from oven and cool.

You can top it with a bit of whipped cream, but even plain, nothing tops

this!

HOST GFS DdH2

Genealogy Forum Keyword: ROOTS

--------------------------------------------

DEEP-DISH BEEF PIE

From: HOST GFS DdH2

DEEP-DISH BEEF PIE

Submitted by: USSGERI

To flute edges, place thumb flat against inside edge of pie shell. Press

the pastry around thumb using thumb and index finger of other hand. Then,

press the tines of a fork lightly into the center of each flute.

Nonstick spray coating

1 pound lean boneless beef for stew, trimmed of separable fat and cut into

1/2-inch pieces

1 teaspoon cooking oil

1 cup chopped onion

1 cup chopped celery

1 cup sliced carrots

1 cup cubed, peeled turnip

1-1/2 cups tomato juice

3/4 teaspoon dried thyme or basil, crushed

1/4 teaspoon salt

1/8 teaspoon pepper

1/4 cup water

1 tablespoon all-purpose flour

2 tablespoons water

2 cups fresh or frozen cut green beans

3/4 cup all-purpose flour

1/2 teaspoon baking powder

3 tablespoons margarine

3 tablespoons cold water

1 teaspoon skim milk

Spray a large skillet with nonstick coating. Preheat over medium-high heat.

Brown half the meat in skillet. Remove. Add oil. Brown remaining meat. Return

all meat to skillet.

Stir in onion, celery, carrots, turnip, tomato juice, thyme, salt, 1/8

teaspoon pepper, and 1/4 cup water. Heat to boiling; reduce heat. Cover and

simmer 50 to 60 minutes or until meat is nearly tender.

Meanwhile, for pastry: Combine the 3/4 cup all-purpose flour and the baking

powder. Cut in margarine until mixture resembles coarse crumbs. Sprinkle with

the 3 tablespoons cold water, one tablespoon at a time, stirring with a fork

until mixture holds together. Form into a ball. On a lightly floured surface,

roll dough into a circle 1 inch larger than the top of the casserole. Cover

with plastic wrap while finishing filling.

Combine the 1 tablespoon flour and 2 tablespoons water. Stir into skillet

mixture. Cook and stir until thickened and bubbly. Stir in green beans. Spoon

into a 1-1/2-quart casserole. Cover with pastry; flute edges. Brush with skim

milk. Cut vents for steam.

Bake in a 400 degree F. oven for 30 minutes or until pastry is lightly

browned and meat and vegetables are tender.

Makes 6 servings.

Make ahead tip: Prepare pastry but do not roll it out. Wrap in plastic wrap

or place in plastic bag; seal and chill up to 24 hours. Allow pastry to come

to room temperature before using.

Nutrition facts per serving: 283 calories, 10 g total fat, 48 mg cholesterol,

473 mg sodium, 26 g carbohydrate, 22 g protein.

==========

==========

HOST GFS DdH2

Genealogy Forum Keyword: ROOTS

--------------------------------------------

Diabetic Pumpkin Pie

From: Host GFS DarlaJo

Diabetic Pumpkin Pie

6 tablespoons reduced calorie margarine

1 1/4 cups graham cracker crumbs

1 can (16 ounces) solid pack pumpkin

1 can (12 ounces) evaporated skim milk

1/2 cup packed brown sugar

1 egg

2 egg whites

1 teaspoon ground cinnamon

1 teaspoon vanilla

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/8 teaspoon ground cloves

1. Preheat oven to 350 degrees F. Melt margarine in small sauce pan over

medium heat. Stir in graham cracker crumbs until well blended. Press

mixture firmly onto bottom and up side of 9-inch pie plate. Bake 10 minutes.

2. Combine remaining ingredients in large bowl until well blended. Pour

into prepared pie crust.

3. Bake 30 to 40 minutes or until knife inserted in center comes out clean.

Cool completely in pan on wore rack before serving.

HostGFSDarlaJo

Ancestral Seasonings Chat

Wednesdays 8pm ET

Keyword: ROOTS > Chats > Golden Gates

--------------------------------------------

dieter's pie crust

From: Bbbmus333

1/3 cup sifted all purpose flour

2 tbsps shortening

1/8 tsp salt

1/2 cup cottage cheese

use a cloth to squeeze cottage cheese dry, then sieve. discard liquid. cut

shortening into dry ingredents as for regular pie curst, then add the cottage

cheese, mixing lightly with a fork until a ball of dough is formed. turn out

on very lightly floured pastry cloth and roll to fit 8-inch or 9-inch pie

pan. for a baked pie sheel, bake at 400degrees for 30 minutes

--------------------------------------------

Easiest Pumpkin Pie

From: LillianMWeiss

1 8-inch pie shell, baked or graham cracker

1 1/4 cups canned pumpkin

1 1pound bag marshmallows

1/2 teaspoon pumpkin pie spice

1 cup heavy cream whipped

Mix pumpkin, marshmallows and spice in a microwaveable bowl. Microwave until

marshmallows are melted - approximately 2 minutes. (Timing will vary

according to wattage of microwave oven.) Refrigerate.

When mixture is thoroughly cooled, fold in whipped cream.

Place mixture in baked pie shell and refrigerate until ready to serve.

--------------------------------------------

FABULOUS COCONUT CREAM PIE

From: Host GFS DarlaJo

FABULOUS COCONUT CREAM PIE

(if you don't like coconut...just leave the coconut out)

2 cups milk

3/4 cup sugar

1/2 cup biscuit mix..ie Bisquick

1 1/3 cups coconut

4 eggs

1/4 cup margarine or butter

1 tsp vanilla.

Heat oven to 350 degrees F. Combine milk, sugar, biscuit mix, eggs,

margarine and vanilla in blender.

Blend on low spead for 3 minutes.

Pour into greased 9-10 - inch pie plate.

Let stand 5 minutes.

Sprinkle with coconut. Bake 40 minutes.

Serve warm, or cool on wire rack.

HostGFSDarlaJo

Ancestral Seasonings Chat

Wednesdays 8pm ET

Keyword: ROOTS > Chats > Golden Gates

--------------------------------------------

Faux pumpkin pie

From: Host GFS DarlaJo

Faux pumpkin pie

1 box sugar-free, fat-free vanilla pudding mix

3/4 cup skim milk

1 can (15 oz.) solid pack pumpkin

spices to taste (I use pumpkin pie spice, nutmeg and cinnamon)

Whir it together and put in reduced-fat graham cracker pie shell and

refrigerate. Top with Cool Whip Free, if you like.

You can also leave out the pie shell and just call it pumpkin pudding. :)

HostGFSDarlaJo

Ancestral Seasonings Chat

Wednesdays 8pm ET

Keyword: ROOTS > Chats > Golden Gates

--------------------------------------------

Fluffy Key Lime Pie

From: HOST GFS DdH2

FLUFFY KEY LIME PIE

Submitted by: USSGERI

from Keebler

1 READY CRUST(r) Graham Cracker Pie Crust (6 oz.)

2 cups cold milk

2 pkg. (4-serving size) vanilla flavor instant pudding & pie filling

1 tub (8 oz.) frozen non-dairy whipped topping, thawed

2 tsp. grated lime peel

green food coloring (you decide how much)

Lime slices (garnish)

Method

1. Pour milk into large bowl. Add pudding mixes and lime peel.

2. Beat with wire whisk 2 minutes or until smooth. (Mixture will be thick.)

Immediately stir in 1/2 of the whipped topping. Spoon into crust.

3. Refrigerate 4 hours or until set. Garnish with remaining whipped topping

and lime

slices.

Servings: 8

==========

HOST GFS DdH2

Genealogy Forum Keyword: ROOTS

Genealogy Forum

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--------------------------------------------

FOUR INGREDIENT KOOLAID PIE

From: HOST GFS DdH2

Four Ingredient Koolaid Pie

from the Four Ingredient Cook Book

1. 1 can (12 oz) evaporated milk, refrigerated so it is cold

2. 2/3 cup sugar

3. 1 (.15 ounce) package Koolaid (any flavor)

4. Cool Whip (optional)

Method

Beat milk until it is doubled in size. Add sugar and Koolaid and beat until

thickened (about 5 minutes).

Place in a graham cracker crust and refrigerate until ready to serve.

Top with Cool Whip, if desired.

==========

HOST GFS DdH2

Genealogy Forum Keyword: ROOTS

Genealogy Forum

Sometimes we find true happiness in the oddest places, that is when we find

our heart is content.

--------------------------------------------

FOUR INGREDIENT MALTED MILK PIE

From: HOST GFS DdH2

FOUR INGREDIENT MALTED MILK PIE

Submitted by: USSGERI

Ingredients

1 pint vanilla ice cream

1 and 1/2 cups malted milk balls, crushed

1 (8 ounce) carton of Cool Whip

1/3 cup marshmallow topping

(one baked graham cracker crust)

Method

Combine ice cream with 1/2 cup of the crushed malted milk balls.

Spread mixture into a graham cracker crust. Freeze.

Blend marshmallow topping with 3/4 cup of the crushed malted milk balls.

Fold into Cool Whip. Spread over frozen ice cream layer.

Freeze for several hours.

Top with remaining 1/4 cup crushed malted milk balls.

From the four ingredient cook book.

==========

HOST GFS DdH2

Genealogy Forum Keyword: ROOTS

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Sometimes we find true happiness in the oddest places, that is when we find

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--------------------------------------------

french meat pie

From: GFA Terry

FRENCH MEAT PIE (Version #1)

1 lb. ground pork

1 lb. ground beef

1 lb. ground turkey

2 lg. onions, chopped

1 tsp. salt

1 tsp. celery salt

1 1/2 to 2 tsp. pepper

1/2 tsp. sage

1 c. water

4 med. potatoes, mashed

1/2 whole clove garlic

2 1/2 tsp. poultry seasoning

Combine meats, onion, garlic in large skillet. Cook, stirring

often, until meats lose pink color. Stir in seasonings and water.

Cover and simmer 20 minutes. Uncover and simmer 10 minutes more.

Remove from heat and stir in mashed potatoes. Cool. Put in pie

crust. Bake at 375 degrees for 45-60 minutes or until crust is

lightly browned. Makes 2 pies.

*******

DAD'S FRENCH MEAT PIE (Ver #2)

2-3 lb. hamburg

4-5 lb. potatoes

1 jar beef and onion gravy

2 pkg. frozen pie shells (3 in each)

Onion salt

Garlic salt

Salt and pepper to taste

1 egg

Milk for consistency

Peel and cut potatoes. Brown the hamburg. Boil the peeled and

cut potatoes for 20 minutes. Drain the hamburg. Drain the

potatoes. Mash the potatoes (as if you were making mashed

potatoes). Add 1 egg, milk, salt and pepper to taste. Add ground

beef and mix together. Add jar of gravy and mix. Spoon into bottom

of 3 pie shells. Cover with a pie shell. Pinch the edges. Make

3-5 cuts in top of pie shell. Bake at 350 degrees approximately 1

hour or until golden brown. Serve with gravy or ketchup. Recipe

makes 3 pies. If your family is not as big as ours, make one for

dinner. Freeze one to make after a hectic day and give one away.

******

FRENCH-CANADIAN MEAT PIE (Ver. #3)

1/2 tsp. salt

1/4 c. water

1 1/2 lb. combined ground pork and

beef

1/4 tsp. black pepper

1/4 to 1/2 tsp. each poultry

seasoning, cloves, and cinnamon

(according to taste)

Pinch of nutmeg

1/4 c. ground celery

1 sm. onion, ground or minced fine

Combine all ingredients well and simmer, covered for 1/2 hour.

Stir and break up meat several times. Drain off liquid. Let stand

for fat to rise to top. Discard fat and return rest of liquid to

meat mixture. Add 1/2 cup bread crumbs. Place in pastry lined pie

tin. Cover with top crust and bake at 400 degrees for 25 minutes or

until browned. Meat mixture may be made the day before and

refrigerated until ready to use. Makes 1 (9 inch) pie.

--------------------------------------------

FRIED PIE

From: GFA Terry

I don't know if this came from any particular church group, but here's a

recipe I found:

FRIED APPLE PIE

Ingredients :

4 c. dried apples

2 c. water

1/2 to 3/4 c. sugar

1 tsp. cinnamon

1/2 tsp. allspice

PASTRY:

Vegetable oil

3 c. flour

1 tsp. salt

1/4 to 1/2 c. ice water

Preparation :

Mix pastry ingredients well to form a ball. Combine apples and

water in saucepan. Bring to boil. Reduce heat; cover and simmer

about 30 minutes or until apples are tender. Add sugar/cinnamon.

Mash slightly, set aside to cool. Divide pastry in thirds, roll

each portion to 1/4 inch thickness, about 5 to 6 circles. Place 3

tablespoons apple mixture on half of each pastry circle to seal

pies. Dip fingers in water and moisten edges. Fold in half, using

a fork dipped in flour. Seal edges. Heat oil to 375 degrees. Cook

pies until brown on both sides.

Or try this:

QUICK FRIED PIE

Ingredients :

10 to 12 flour tortillas

1 can ready to use pie filling,

(apple, peach, etc.)

Preparation :

Put filling (about 2 tablespoons) in center of tortillas.

Moisten all around the edges with water. Fold over and seal with

fork (pressing). Fry until brown in oil Sprinkle with sugar while

hot. (Drain on paper towels.)

--------------------------------------------

FRITO PIE

From: HOST GFS DdH2

FRITO PIE

Ease of Cooking: Beginner

Serving Size: 1

from A Copy Cat

Notes:

Living in the south you find these at football games, Sonic Drive Inn, and

just about any fair that you attend. Very tasty and even better with a squirt

of mustard.

Ingredients:

1 C. corn chips

1 C. prepared chili

1/4 C. shredded cheddar cheese

2 tsp. chopped onions (optional)

mustard (optional)

Preparation:

Assemble by heating chili until warm either in a pot on the stove or in a

microwave.

Place corn chips in a bowl, pour over chili then top with the cheese, and

onions if desired.

Finish with a squirt of mustard.

==========

HOST GFS DdH2

Genealogy Forum Keyword: ROOTS

Genealogy Forum

Sometimes we find true happiness in the oddest places, that is when we find

our heart is content.

--------------------------------------------

FRUITY MERINGUE PIE

From: HOST GFS DdH2

FRUITY MERINGUE PIE

Today's recipe....from Jayne

Fruity Meringue Pie

PASTRY

Ingredients

2oz butter cubed

1 1/4 cups plain flour

FILLING

1/2 pint orange juice

1/3 cup caster sugar ( extra fine sugar)

grated rind and juice of 2 oranges

2 passion fruit

(4tbsp) cornstarch mixed to a paste with approx 5 tbsp water

3 egg yolks

Meringue

3 egg whites

1 cup caster sugar ( extra fine sugar)

1 tbsp gran. sugar

7in fluted flan dish

1.. Blend the butter and sifted flour in a processor until they form fine

crumbs (I use a pastry blender or a fork to do this). Add 2-3 tbsp cold

water, blend into a dough. Wrap and chill for 30mins.

2.. Preheat oven to 400 Roll out the pastry and use to line greased flan

tin. Trim the edges.

3.. Line pastry with grease proof paper and baking beans. Bake blind for

10mins. Remove paper and beans and bake for a further 5mins.

4.. Put orange juice in a pan with sugar, grated rind and juice from 2

oranges. Halve the passion fruit, scoop out seeds and press through a sieve

collecting the juice in pan. Bring to boil then stir in cornflour till thick

and clear. Remove from heat and beat in yolks.

5.. Pour orange juice mix into pastry shell.

6.. Whisk egg whites in a grease free bowl until stiff. Whisk in sugar

(fine sugar) 1tbsp at a time, beating between each addition.

7.. Spoon meringue into a piping bag fitted with a large star nozzle. Pipe

large swirls over the orange juice filling. Sprinkle with sugar granules and

bake at 425 for 10 mins until golden.

HOST GFS DdH2

Genealogy Forum Keyword: ROOTS

--------------------------------------------

FUDGE CHOCOLATE MALT-PEPPERMINT PIE

From: Host GFS DarlaJo

FUDGE CHOCOLATE MALT-PEPPERMINT PIE

from SpeedRoots

1/2 cC. butter or margarine (I prefer butter, unsalted)

2 (1 oz )squares unsweetened chocolate

1 C. sugar

2 Lg. eggs

1 tsp vanilla extract

1/4 C qll purpose flour

1/4 C chocolate malt mix

1/4 tsp salt

1/4 tsp ground cinnamon

1 C chopped nuts (your pref)

1 pt. peppermint ice cream, softened

1 C. whipping cream

1/4 C powdered sugar

1/4 C crushed peppermint candy

Crust

Melt first 3 ingredients in a heavy saucepan over low heat, stirring

occasionally until smooth.

remove from heat; cool.

Neat chocolate mixture and sugar untill well blended. Add eggs and vanilla,

beating till smooth. Add flour and next 3 ingredients, beating till blended.

Stir in nuts. Pour into a lightly greased 9 inch pieplate

Bake at 325 degrees F. for 40 min. Remove from oven, cool completely on wire

rack.

press down center of crust gently Spread ice cream over crust. cover and

freeze 8 hours. Beat whipping cream and powdered sugar at med. speed untill

soft peaks form. Spread over ice cream. Sprinkle with crushed candy

NOTE: You can use oveltine chocolate malt mix .

HostGFSDarlaJo

Ancestral Seasonings Chat

Wednesdays 8pm ET

Keyword: ROOTS > Chats > Golden Gates

--------------------------------------------

graham cracker pie crust for diabetics

From: Bbbmus333

10 graham cracker, finely crushed

2 tbsp butter, melted

1/4 tsp sweet n low 1 pkt

combine all ingredients and press into 8 or 9 inch pie pan. chill before

adding filling

--------------------------------------------

Grandma's Apple Pie (Double Crust Apple Pie)

From: Host GFS DarlaJo

Grandma's Apple Pie (Double Crust Apple Pie)

from SpeedRoots

.

Crust

2 cups all purpose flour

1 teaspoon salt

2/3 cup shortening

5-7 tablespoons COLD water

.

Mix shortening, salt, flour with a fork until crumbly

Add 5 tablespoons water and mix well, adding more water if too dry

.

Apple Filling

.

6-8 tart apples (Macintosh, Granny Smith)

Pare, core and thinly slice

3/4 - 1 cup sugar

2 tablespoons all purpose flour

1/2-1 teaspoon ground cinnamon

2 tablespoons butter (or margarine)

Slice apples

Combine sugar, flour, cinnamon in a bowl

Add apple slices and mix well

.

Take 1/2 of the pastry and roll flat with rolling pin

Line a 9" or 10" pie plate with the pastry

Fill with apple mixture

Dot with butter (or margarine)

.

Take the remaining pastry dough and roll flat

Place dough on top of apple pie mix

Crimp along edges creating a scalloped edging

Take a knife and cut slits into top pastry for steam to escape

Bake in a 400 oven for 50 minutes or until crust is brown

Let cool and serve

--------------------------------------------

Grandma's Pumpkin Pie

From: BARB0544

1 sm. can pumpkin

2 eggs

1 cup sugar

1/2 tsp. salt

1/2 tsp. cinnamon

1/2 tsp. ginger

1/4 tsp. allspice

1/8 tsp. cloves

1 3/4 cup milk

Mix all ingredients and pour into uncooked pie shell. Bake at 410F for 15

min. Continue baking at 350F until pie is set. Pie is done when knife

inserted in center comes out clean.

--------------------------------------------

GRANDMOTHER'S PECAN PIE

From: MQueen9924

This recipe is my great-great grandmother's recipe passed down to me by MY

grandmother. It is over 100 years old.

1C. White Karo

1/2 C. Sugar

3 eggs, seperated

1/2 tsp. Salt

3 large eggs

2 tsp. butter or margarine

1 pie crust

1 C. Pecans

Mix sugar and Karo. Add egg yolks and beat well. Add salt and softened

butter. Add pecans. Beat egg whites until stiff, but not dry. Fold into

mixture. Bake @ 300 d. for 1 hour or until done.

Lillian Fuller, Isola, Mississippi

Enjoy and watch that cholesteral! :-)

MQueen9924@aol.com

--------------------------------------------

Granny's Lemon Pie

From: Host GFS DarlaJo

Granny's Lemon Pie

From KattleKate

.

1 baked 9" pie shell

1 1/4 cups sugar

1/8 teaspoon salt

6 tablespoons cornstarch

2 cups boilding water

Grated rind of one lemon

4 tablespoons butter

3 egg yolks (save white for meringue)

1/2 cup lemon juice

Mix sugar, salt & cornstarch. Add water and grated lemon rind. Cook gently,

stirring until thickened; simmer for about 10 minutes. Add butter but do not

stir. Mix egg yolks with lemon juice and stir into hot sugar mixture. When

thoroughly blended, put into lightly browned pastry shell and bake at 400

degrees for about 10 minutes. Top with meringue (below) and continue baking

at 350 degrees until meringue is lightly browned.

MERINGUE

3 egg whites, room temperature

Pinch of salt

1 teaspoon lemon juice or vanilla

6 tablespoons sugar

Beat egg whites and salt until soft peaks form. Add flavoring and beat in

sugar 1 tablespoon at a time until stiff peaks form.

--------------------------------------------

Grasshopper Pie??

From: GFA Terry

I found a recipe for this. I haven't tried it, so I don't know how good it is

and it didn't call specifically for green food coloring, but I see where it

could be added. :)

GFA Terry

*******************

GRASSHOPPER PIE

Ingredients :

2 c. sugar

1 stick margarine

6 eggs

Pinch of salt

1 tsp. vanilla

1 tbsp. vinegar

1 c. coconut

1 c. raisins

1 c. chopped nuts

Preparation :

Mix sugar and butter real well and add remaining ingredients.

Pour into 2 unbaked pie shells. Bake at 350 degrees for 45 minutes

or until done.

----------------------------------

--------------------------------------------

GRASSHOPPER PIE

From: HOST GFS DdH2

GRASSHOPPER PIE

from Annie

1 pkg. Nabisco chocolate wafer cookies

1 pt. jar marshmallow fluff

1/4 c. milk

4 drops peppermint extract

6-7 drops green food coloring

1 c. whipping cream, whipped

Line a pan with chocolate wafers.

In mixing bowl, combine marshmallow, milk, peppermint, and food coloring.

Whip until fluffy.

Fold in whipped cream. Pour over cookies.

Freeze until firm, about 8 hours.

==========

HOST GFS DdH2

Genealogy Forum Keyword: ROOTS

Genealogy Forum

Sometimes we find true happiness in the oddest places, that is when we find

our heart is content.

--------------------------------------------

HAM PANCAKE PIE

From: DarlaJoV

HAM PANCAKE PIE

from SpeedRoots

.

2 medium sweet potatoes -- peeled and thinly sliced

3 cups cooked ham -- diced

3 medium apples, peeled -- cored and sliced

1/2 teaspoon salt

1/4 teaspoon ground black pepper

3 tablespoons brown sugar

1/4 teaspoon curry powder

1/3 cup apple juice

1 cup pancake mix

1 cup milk

1/2 teaspoon dry mustard

2 tablespoons melted butter

.

In 2-quart greased baking dish, layer half the potatoes, half the ham, and

half the apples. Combine salt, pepper, brown sugar, and curry powder;

sprinkle half the mixture over layers in dish. Repeat the process; pour

apple juice over all. Cover dish and bake at 375 degrees F. until sweet

potatoes are tender -- about 40 minutes.

.

Beat together the pancake mix, milk, mustard and butter. Take casserole from

oven when potatoes are done and pour pancake batter over top. Bake 20

minutes more, uncovered, or until pancake is puffed and golden. Yield: 6

servings.

--------------------------------------------

Harvest Pie

From: Host GFS DarlaJo

Harvest Pie

from SpeedRoots

Makes 4 servings

Serve this savory pie with steamed spinach or another dark green

vegetable for color and flavor contrast. Have leftover cooked

turkey from your holiday dinner? Simply cut 4 ounces of the

cooked breast meat into chunks and add it to the sausage mixture

before stirring in the dissolved cornstarch.

1 pound 8 ounces sweet potatoes, pared and cut into 1" chunks

1 teaspoon vegetable oil

5 ounces skinless boneless turkey breast, cut into 1" chunks

5 ounces lean turkey sausage, cut into 1" chunks

3 medium onions, sliced

2 medium celery stalks, diced

2 small Granny Smith apples, pared, cored and cut into 1/4"

slices

1 1/4 cups low-sodium chicken broth

3/4 cup apple cider

1 tablespoon + 2 teaspoons cider vinegar

1/2 teaspoon dried sage leaves, crumbled

1/4 teaspoon dried thyme leaves

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 teaspoons cornstarch, dissolved in 1 tablespoon cold water

Place sweet potatoes into medium saucepan; add water to

cover. Bring liquid to a boil; reduce heat to low. Simmer 25

minutes, until potatoes are very tender.

Meanwhile, in large nonstick skillet, heat oil; add turkey and

sausage. Cook over medium-high heat, stirring frequently, 5-

8 minutes, until golden brown. With slotted spoon, remove

turkey mixture from skillet; set aside.

In same skillet, cook onions over medium heat, stirring

frequently, 8-10 minutes, until golden brown. Stir in celery

and apples; cook, stirring frequently, 2 minutes.

Add broth, 1/2 cup of the cider, 1 tablespoon of the vinegar,

the sage and thyme to onion mixture; bring liquid to a boil.

Reduce heat to low; simmer, covered, 15 minutes, until celery

is tender.

Meanwhile, drain sweet potatoes, discarding liquid; return to

saucepan or transfer to large bowl. With potato masher or

fork, mash potatoes until as smooth as possible. Add salt,

pepper, remaining 1/4 cup cider and remaining 2 teaspoons

vinegar; continue to mash until mixture is smooth and well

combined. Set aside.

Preheat oven to 425o F. Spray 1 1/2-quart baking dish with

nonstick cooking spray.

Stir turkey mixture into onion mixture; cook until heated

through. Stir in dissolved cornstarch; continuing to stir,

cook until mixture is slightly thickened.

Transfer turkey mixture to prepared baking dish; carefully

spread with sweet potato mixture. Bake 20-25 minutes, until

topping is lightly browned and turkey mixture is bubbling.

Divide evenly among 4 plates and serve.

SERVING (ONE-FOURTH OF PIE) PROVIDES: 1/4 Fat, 3/4

Fruit, 1 Vegetable, 2 Proteins, 1 1/2 Breads, 20 Optional Calories.

PER SERVING: 329 Calories, 7 g Total Fat, 2 g Saturated Fat, 41

mg Cholesterol, 591 mg Sodium, 51 g Total Carbohydrate, 6 g

Dietary Fiber, 19 g Protein, 74 mg Calcium

HostGFSDarlaJo

Ancestral Seasonings Chat, Wed. 8pm ET, Keyword: ROOTS > Chats > Golden Gates

GENTREK Chat, Mon.10pm ET, Keyword: ROOTS > Chats > Beginners

--------------------------------------------

HEAVENLY HASH PIES

From: HOST GFS DdH2

HEAVENLY HASH PIES

Submitted by: USSGERI

Heavenly Hash Pies

from Gail

Doesn't get any simpler than this. Enjoy!

Ingredients:

2 graham cracker crumb pie shells

1 large container Cool Whip topping

1 large can crushed pineapple (do not drain)

1 cup pecans

1 cup lemon juice

2-6 oz. cans sweetened condensed milk

Preparation: Mix all ingredients together and pour into pie shells.

Chill for a couple of hours until firm.

==========

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--------------------------------------------

Honey Pumpkin Pie

From: Host GFS DarlaJo

Honey Pumpkin Pie

1 1/2 cup pumpkin

3/4 or 1 cup honey (one cup makes a very rich pie!)

1 tea cinnamon

1/2 teaspoon salt

3 eggs

1 cup milk

1/2 cup cream or 1/2 cup evaporated milk

Mix ingredients in order given and pour into unbaked pie crustBake in 400

degree oven for 45 minutes, or until a clean knife inserted in middle of

pie

comes out clean.Serve with honey drizzled whipped cream.

HostGFSDarlaJo

Keyword: ROOTS

GENTREK Chat , Mondays 10pmET, Keyword: ROOTS> Chats > Beginners

Keyword: ROOTS > Library > Logs, Newsletters and More > Beginners

Keyword: ROOTS > Library > New File Uploads > New File Uploads

--------------------------------------------

Impossible Beef And Tomato Pie

From: HOST GFS DdH2

BISQUICK IMPOSSIBLE BEEF AND TOMATO PIE

Submitted by: USSGERI

Ingredients

3 cups cooked beef cut up in bite size pieces

1 cup chopped onion

1 cup thinly sliced celery

3 coarsely chopped tomatoes

1 1/2 cup shredded Swiss cheese

2 1/4 cup milk

1/4 cup melted butter

5 eggs

1 1/4 cups Bisquick

1/2 teaspoons garlic salt

Heat oven to 350. Grease a 13x9x2" baking dish.

Layer beef, onion, celery, tomatoes and cheese in dish.

Beat remaining ingredients. until smooth, 15 sec. in blender on high or 1

min. with electric mixer on high.

Pour into dish. Bake until knife inserted in center comes out clean, 40-50

minutes.

Cool 5 minutes.

Garnish with parsley sprigs if desired. Serves: 8-10. High Alt.- Bake 70-75

minutes.

==========

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--------------------------------------------

IMPOSSIBLE CHEESEBURGER PIE:

From: HOST GFS DdH2

IMPOSSIBLE CHEESEBURGER PIE:

Submitted by: USSGERI

1 lb. ground beef

1 c. chopped onion

1/2 t. salt (optional)

1 c. shredded Cheddar cheese

1/2 c. biscuit mix

1 c. milk

2 eggs

Grease a (9 inch) pie plate. Brown the beef in just enough oil to cover

bottom of skillet, stirring with fork to crumble well. Add onion and cook and

stir only til onion appears tender. Remove from heat. Spread in pie plate

evenly. Sprinkle with salt. Sprinkle cheese over beef mixture. Stir remaining

ingredients together with fork or wire whisk and pour over beef mixture. Bake

at 400° about 25 minutes or til knife inserted into center comes out

clean. Cut into wedges.

(serves 6)

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--------------------------------------------

IMPOSSIBLE PINA COLADA PIE

From: HOST GFS DdH2

IMPOSSIBLE PINA COLADA PIE

Submitted by: USSGERI

4 eggs

1/4 c. milk

2 tsp. rum extract + 2 tbsp. milk or 1/4 c. rum

2 tbsp. butter, softened

1 (15 oz.) can cream of coconut

1 (8 oz.) can crushed pineapple in juice, drained

1 c. flaked coconut

1/2 c. Bisquick

1 c. flaked coconut

Heat oven to 350 degrees. Grease pie plate, 10 x 1 1/2 inch.

Beat all ingredients except last cup of coconut until well blended. Pour into

plate.

Sprinkle with remaining coconut. Bake until knife comes out clean.

==========

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--------------------------------------------

Impossible Pumkin Pie

From: MMINEAR11

3/4 cup sugar

1/2 cup bisquick

2 T butter or margarine

1 13 oz can evaporated milk

2 eggs

1 16 oz can pumpkin

2 1/2 tsp pumpkin pie spice or 1 tsp cinnamon, 1/4 tsp each of cloves,

allspice

2 tsp vanilla

Preheat oven to 350. Grease 9 or 10" pie pan.

In mixing bowl, beat all ingredients until smooth, 2 minutes with hand mixer

or 1 minute in blender on high. Pour into pie pan.

Bake 50-55 minutes or until knife comes out clean.

Serve with whipped cream or topping if desired.

--------------------------------------------

IMPOSSIBLE PUMPKIN PIE

From: HOST GFS DdH2

Recipe of the Day

One of my favorite recipes are the impossible pies. They make their

own crusts and are so easy to make.

Impossible Pumpkie Pie

from Annie

3/4 c. sugar

1/2 c. Bisquick (baking mix)

2 tbsp. butter

1 (13 oz.) can evaporated milk

2 eggs

1 can (16 oz.) pumpkin

2 1/2 tsp. pumpkin pie spice

2 tsp. vanilla

Heat oven to 350 degrees. Grease pie plate, 9 x 1 1/4 or 10 x 1 1/2

inches.

Beat all ingredients until smooth one minutes in blender on

high or two minutes with hand beater. Pour into plate.

Bake until knife inserted in center comes out clean, 50 to 55 minutes.

==========

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--------------------------------------------

Indiana Mud Pie

From: HOST GFS DdH2

INDIANA MUD PIE

Submitted by: USSGERI

3 cups crushed mint cookies

4 cups whipped topping

1 prepared pie crust

1 cup chopped 100 Grand candies

3 cups vanilla ice cream

hot fudge

Spread a layer of vanilla ice cream in the bottom of the pie crust.

Freeze for 15 minutes. Crumble mint cookies on top of ice cream. Add

another thing layer of ice cream. Freeze for 15 minutes. Top with

whipped topping and candies. Then glaze chocolate sauce on top for a

yummy dessert!

Makes 6 servings.

==========

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--------------------------------------------

Irish Potato Pie

From: Terry Ann2

Irish Potato Pie

1/2 c. grated potato

2 c. milk

1/2 c. sugar

1 tbsp. butter

1/4 tsp. salt

2 eggs, separated

1/2 tsp. nutmeg

1 (8-9") baked pie shell

Bring milk to a boil and add potato; simmer until potato is cooked. Cool

slightly and add some of hot mixture to egg yolks; stir yolks into milk. Add

butter, sugar, salt and nutmeg. Cool and pour into pie shell. Make meringue

with the egg whites, spread over filling and brown in 400 degree oven.

--------------------------------------------

IRRESISTIBLE PECAN PIE

From: HOST GFS DdH2

Irresistible Pecan Pie

from Ingrid H.

Makes 1 - 9 inch pie

Prep Time: 25 Minutes

Cook Time: 1 Hour

Ready in: 1 Hour 55 Minutes

" This is the most amazing pecan pie. Once you start eating it you

can't stop. "

Ingredients

1 1/2 cups all-purpose flour

1/2 teaspoon salt

2 tablespoons white sugar

1/2 cup butter, chilled

4 tablespoons ice water

3 eggs, beaten

3/4 cup light corn syrup

2 tablespoons dark corn syrup

3/4 cup light brown sugar

3 tablespoons butter, melted

1 pinch salt

1/2 cup pecans, finely crushed

1 cup pecans, quartered

1 cup pecan halves

Directions

1 Preheat oven to 350 degrees F (175 degrees C).

2 To Make Crust: In a medium bowl, combine flour, salt and white sugar. Cut

butter into flour mixture until it resembles coarse crumbs. Gradually

sprinkle the water over the dry mixture, stirring until dough comes together

enough to form a ball.

3 On a floured surface flatten dough ball with rolling pin. Roll out into a

circle that is one inch larger than pie dish. Place pie shell into dish and

refrigerate until pie filling is complete.

4 To Make Pie Filling: In a medium bowl, mix together eggs, light and dark

corn syrups, brown sugar, butter, salt and finely crushed pecans. Spread

quartered pecans over bottom of refrigerated pie crust. Pour syrup mixture

over top of pecans, then arrange pecan halves on top of pie.

5 Bake in a preheated 350 degrees F (175 degrees C) oven for one hour or

until firm; let cool for one hour before serving.

Nutrition at a glance

Servings Per Recipe: 12 amount

per serving

Calories 461

Protein 5.5g

Total Fat 29.1g

Sodium 288mg

Cholesterol 82mg

Carbohydrates 49.1g

Fiber 2.7g

==========

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--------------------------------------------

Jeff Davis Pie

From: GFA Terry

Being from Alabama, I'd be glad to share this recipe with you:

Jeff Davis Pie

1 (9 inch) uncooked pie shell, chilled

2 c. sugar

1/2 c. butter

1 tbsp. flour

1/4 tsp. salt

1 tsp. vanilla

1 c. milk or cream

4 eggs

Cream together until light and fluffy butter and sugar. Add

flour, salt, and vanilla. Beat well and add eggs one at a time

beating well after each. Stir milk in slowly. Pour into uncooked

crust and bake at 450 degrees for 10 minutes. Reduce heat to 350

degrees. Bake for 30 minutes or until firm.

--------------------------------------------

KEY LIME PIE WITH JELLO

From: HOST GFS DdH2

Sue's Key Lime Pie with Jello

from Ask Your Neighbor

1 small box of lime Jello, prepared as directed (refrigerate until firm and

solid)

1 pkg. (8 oz.) cream cheese

Cool Whip

1 pkg. Kool Aid lime flavored drink powder (regular or sugar free)

1 (9 inch) chocolate crumb crust

3-4 crushed Oreo cookies

Beat Jello in large mixing bowl until doubled in volume.

Pinch off small pieces of cream cheese into Jello mixture and continue

beating until creamy and smooth (about 5 minutes).

Add Kool Aid powder and mix well.

Pile onto the crust and smother with Cool Whip.

Sprinkle cookie crumbs over top to garnish.

Refrigerate 2-3 hours before cutting.

(serves 6)

==========

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--------------------------------------------

lemon chiffon pie

From: Bbbmus333

1 9 inch graham cracker pie crust

4 egg yolks beate1 tbsp sweet n low (12 pkgs)

1/2 tsp salt

3 tbsp lemon juice

1 tsp grated lemon rind

1 tbsp unflavored gelatin

1/4 cup col water

4 egg whites

combine egg yolks, sweet n low, salt, lemon juice, and rind in top of double

boiler. cook, beating with rotary beater, until thick about 5 minutes.

soften gelatin in the cold water and dissolve in hot mixture. cool. beat

egg whites until stiff, but not dry and fold into lemon mixture. pour into

pie shell and chill until frim

--------------------------------------------

Looking for LEMON SPONGE PIE Recipe (NOT Merenge or 'Chess')

From: GFA Terry

Is this it?

****

Lemon Sponge Pie

2 c. sugar

6 tbsp. butter

4 egg yolks

6 tbsp. lemon juice

6 tbsp. flour

2 c. milk

4 egg whites, stiffly beaten

Beat together sugar, butter and egg yolks. Add juice and flour; mix well.

Add milk and fold in egg whites. Pour into 2 unbaked pie shells. Bake at

350 degrees for 45 minutes or until lightly browned.

--------------------------------------------

Looking for Shepherd's pie recipe??

From: GFA Terry

SHEPHERDS PIE #1

1 lb. ground beef

1 (10 oz.) pkg. frozen peas and

carrot or cut green beans

1 (10 3/4 oz.) can tomato soup

1/2 tsp. salt

1/8 tsp. pepper

1 c. Cheddar cheese, shredded

1 med. onion

1 tsp. Worcestershire sauce

1/4 tsp. basil

3 c. hot mashed potatoes

Crumble ground beef into 2 quart casserole. Add onion.

Microwave at high 4 to 6 minutes, or until meat loses its pink

color. Break up meat and drain. Microwave vegetables in package at

high 2 to 3 1/2 minutes or until defrosted. Stir tomato soup,

Worcestershire sauce, salt, basil, and pepper into ground beef

mixture while microwaving vegetables. Spread evenly in casserole.

Sprinkle with defrosted vegetables. Spoon mounds of potatoes over

vegetables. Microwave 5 to 7 minutes or until casserole seems hot.

Top with shredded cheese. Microwave 2 to 3 1/2 minutes or until

cheese melts, rotating dish after half the cooking time. Let stand

3 minutes before serving.

*****

SHEPHERDS PIE #2

1 big bowl of (already made) mashed

potatoes

1 1/2 lb. ground beef lean,

approximately

1 can creamed corn

1 can regular corn

1 little onion, chopped in small

pieces

Brown ground beef and chopped onion together, when done, combine

ground beef, cream corn, regular corn (drained) and mix together in

casserole dish. Smooth top over and start laying mashed potatoes on

top spreading evenly. Put a few dots of butter on top and put in

oven at 350 degrees for approximately 35 minut

es.

******

SHEPHERDS PIE #3

1 lb. hamburg

1 can creamed style corn

1 onion, finely chopped

4-5 potatoes

Boil potatoes until done; drain. Mash. Brown hamburg and onion

in fry pan. Transfer to casserole dish, being sure to get meat

juices. Add corn, and stir. Spoon mashed potatoes to top of

casserole and spread evenly over top. Dot with margarine or butter.

Bake at 350 degrees for 30-40 minutes until bubbly.

--------------------------------------------

Margaret's Shepherd's Pie

From: Mibryash

1 pound of Mince - (brown groundbeef, drain, cover with 1 envelope onion soup

mix and enough water to cover - cook covered for an hour or so, simmering on

top of stove)

1/2 to 1 cup peas, cooked (can be canned or frozen)

mashed potatoes (about 4 or 5 potatoes cooked and mashed with butter, cream

and salt and pepper)

I nice Rutabaga, boiled and mashed with butter, cream and salt and pepper

1/2 cup grated cheddar cheese

Spread the mince in a lightly buttered or sprayed casserole dish, with the

peas mixed in.

Put a layer of mashed rutabaga on top of this, spread across the top

Add a nice layer of mashed potatoes, same as above

sprinkle the top with the grated cheddar cheese

Bake in 350 degree oven until hot and potatoes browned (and cheese melted).

Yummy! Have this with some nice bread and you're all set! This is a

wonderful cold weather dish so you may decide to have it when the weather

gets cold again, OR if you're in some parts of the cold north, it's good to

have now. Good also anytime, especially for active people who need a hardy

dish!

This was my late mother-in-law's recipe - she was from Scotland and lived

there 1/2 the time each year!

Ta!

--------------------------------------------

Margaritaville Party Pie

From: Host GFS DarlaJo

Margaritaville Party Pie

from SpeedRoots

.

This frozen pie is great for summer especially with grilled foods. You can

also use frozen strawberrys

.

Makes 1 9 in.pie ( 8 servings).

.

1-1/2 cups crushed pretzels

1/4 cup white sugar

2/3 cup butter, melted

1 (14 ounce) can sweetened condensed milk

1/4 cup fresh lime juice

1/4 cup tequila

1/4 cup orange liqueur

1 cup sliced fresh strawberries

2 cups frozen whipped topping, thawed

2 drops red food coloring

2 drops yellow food coloring

.

Directions

.

1 Mix crushed pretzels, margarine, and sugar. Press into the bottom of a

9-inch pie pan, also coat the sides.

.

2 In a bowl mix tequila, orange liqueur, condensed milk, and lime. Pour half

of the mixture in another bowl.

.

3 Add strawberries and a few drops of red food coloring to one half. Fold in

1 cup whipped cream.

.

4 To other half, add only a drop or two of yellow food coloring and 1 cup

whipped topping.

.

5 Spoon into crust, alternating colors. Freeze for 4 hours or overnight.

--------------------------------------------

Microwave Venison Shepherd's Pie

From: Host GFS DarlaJo

Microwave Venison Shepherd's Pie

from SpeedRoots

.

Yield: 4 Servings

.

1 lb Ground venison

1 md Onion, chopped

1 ea 10oz pkg. frozen peas and -carrots or green beans

1 ea 10 3/4 oz. can tomato soup

1 ts Worcestershire sauce

1/2 ts Salt

1/4 ts Basil

1/8 ts Pepper

3 c Hot mashed potatoes

1 c Shredded cheddar cheese

.

Combine ground venison into a 2 quart casserole with the chopped onion.

Microwave on high 4 to 6 minutes or until meat loses its pink color. Break up

meat and drain off all grease. Microwave vegetables on high 2 to 3 1/2

minutes or until well defrosted. Add tomato soup and meat and mix.

.

Add all other items but the vegetables, potatoes and cheese. Mix well. Spread

vegetables. Microwave on high for

about 6 minutes and turn half way through cooking cycle. Spread cheese evenly

over potatoes. You may use extra cheese if you wish. Microwave about 3

minutes and turn half way through this cycle. Let

stand 5 minutes and serve. Can be reheated.

--------------------------------------------

MINTY IRISH CHOCOLATE CREAM PIE

From: HOST GFS DdH2

MINTY IRISH CHOCOLATE CREAM PIE

Preparation time: 30 minutes

Bake time: 9 minutes if using a pastry crust

9-inch pie crust, baked and cooled, or 1 extra serving-size packaged graham

cracker crumb crust (9 oz.)

1-1/4 cups sugar

1/2 cup HERSHEY(r)'S Cocoa

1/3 cup cornstarch

1/4 teaspoon salt

2-3/4 cups milk

3 tablespoons butter or margarine

1-1/2 teaspoons vanilla extract

1-1/2 cups frozen whipped topping, thawed

18 small YORK(r) Peppermint Patties (1-1/2 inches in diameter), divided

6 drops green food color (optional)

1. Prepare crust, if desired.

2. Combine sugar, cocoa, cornstarch and salt in medium saucepan; gradually

stir in milk.

3. Cook over medium heat, stirring constantly, until mixture comes to full

rolling boil; boil and stir 1 minute. Remove from heat; stir in butter and

vanilla.

4. Pour into prepared crust; carefully press plastic wrap directly onto pie

filling. Cool; refrigerate 6 hours or until firm.

5. Shortly before serving, remove wrappers from peppermint patties. Remove

plastic wrap from pie. Cut 9 peppermint patties in half; place, cut side

down, at outer edge of pie filling, forming a scalloped edge.

6. Finely chop remaining 9 patties; fold into whipped topping with green food

color, if desired. Spread peppermint topping on pie. Serve immediately.

Cover; refrigerate leftover pie. Makes about 10 servings.

==========

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--------------------------------------------

MISSISSIPPI MUD PIE/HELP~~~~~~~~~~

From: GFA Terry

I found a couple of recipes for this ...

MISSISSIPPI MUD PIE (Version #1)

Ingredients :

1 c. margarine, melted

2 c. sugar

4 eggs

1 1/2 c. flour

1/3 c. cocoa

1 c. pecans

1 c. coconut--FROSTING--1/2 c. margarine, melted

1 box powdered sugar

1/3 c. cocoa

1/2 c. evaporated milk

1 tsp. vanilla

Preparation :

Mix sugar, flour, stir in eggs and margarine. Add pecans and

coconut. Bake in 13x9 inch pan for 30 to 35 minutes at 350 degrees.

While still hot, pour jar of marshmallow creme over cake. Melt

sugar and cocoa. Add margarine, milk and vanilla. When cake is

completely cool, frost. This is sinfully rich!!

----------------------------------

MISSISSIPPI MUD PIE (Version #2)

Ingredients :

20 chocolate wafer cookies

1/4 c. butter, melted

1 to 1 1/2 pts. vanilla ice cream,

softened

1 to 1 1/2 pts. chocolate ice cream,

softened

Chocolate fudge sauce

Marshmallow creme

Chopped nuts

Preparation :

Preparation time: 20 minutes. Chilling time: 3 hours. Layers

of ice cream are laced with fudge sauce and marshmallow creme, then

topped with chopped nuts. Watch out! This one will disappear

quickly! For one 9 inch pie, 10 servings you will need: 1. In a

food processor or blender, process cookies until crumbly. 2. Mix in

melted butter. Pat mixture into bottom and sides of a 9 inch

deep dish pie plate. 3. Spread softened vanilla ice cream over

crust. Pour a generous amount of fudge sauce and marshmallow

creme over ice cream. Sprinkle with chopped nuts. Repeat layer

with chocolate ice cream, fudge sauce, marshmallow and nuts. 4.

Chill for at least 3 hours. Remove from freezer for 10 minutes

before serving for best results. Variation: Various type of fudge

sauce can be found in the supermarket. If you like, you may

substitute the fudge and marshmallow for butterscotch, strawberry or

caramel sauce. Also, any combinations of your favorite ice creams

may be used. Tips: To soften ice cream quickly, microwave by the

pint at high power for 20 seconds.

--------------------------------------------

MUFFIN CUP PECAN PIE

From: HOST GFS DdH2

Muffin Cup Pecan Pie

from Annie

CRUST

1 stick oleo

1 (3 oz.) cream cheese

1 c. sifted flour

Pinch of salt

Mold into 24 balls about 1 1/2 inch. Drop balls into small muffin

pan and spread.

FILLING

1 egg, slightly beaten

3/4 c. brown sugar (packed)

1/2 tsp. vanilla

1 c. chopped nuts

1 tbsp. melted oleo

Dash salt

Spoon 1 teaspoon mixture into each shell. Bake at 350 degrees for 15

minutes. Then reduce oven to 250 degrees for 10 minutes.

Cool slightly in pan. These freeze very well.

==========

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--------------------------------------------

Need PecanPie Recipe

From: DarlaJoV

Pecan Pie

Ingredients

1 1/2 cups all-purpose flour

1/2 teaspoon salt

2 tablespoons white sugar

1/2 cup butter, chilled

4 tablespoons ice water

3 eggs, beaten

3/4 cup light corn syrup

2 tablespoons dark corn syrup

3/4 cup light brown sugar

3 tablespoons butter, melted

1 pinch salt

1/2 cup pecans, finely crushed

1 cup pecans, quartered

1 cup pecan halves

Directions

1 Preheat oven to 350 degrees F (175 degrees C).

2 To Make Crust: In a medium bowl, combine flour, salt and white sugar. Cut

butter into flour mixture until it resembles coarse crumbs. Gradually

sprinkle the

water over the dry mixture, stirring until dough comes together enough to

form a ball.

3 On a floured surface flatten dough ball with rolling pin. Roll out into a

circle that is one inch larger than pie dish. Place pie shell into dish and

refrigerate until pie filling is complete.

4 To Make Pie Filling: In a medium bowl, mix together eggs, light and dark

corn syrups, brown sugar, butter, salt and finely crushed pecans. Spread

quartered

pecans over bottom of refrigerated pie crust. Pour syrup mixture over top of

pecans, then arrange pecan halves on top of pie.

5 Bake in a preheated 350 degrees F (175 degrees C) oven for one hour or

until firm; let cool for one hour before serving.

Darla Jo

--------------------------------------------

Nellie's Original Key Lime Pie

From: HOST GFS DdH2

NELLIE'S ORIGINAL KEY LIME PIE

Submitted by: USSGERI

Here's a delicious, easy-to-prepare version of Key West's most famous

dessert, adapted from Sheryl and Rod Millar, owners of Nellie & Joe's Key

West Lime Juice.

Serves: 6 to 8

One 9-inch graham cracker pie crust

One 14-ounce can of sweetened condensed milk

3 egg yolks

1/2 cup Key lime juice

Whipped cream and lime slices for garnish

Heat oven to 350 degrees F.

Combine condensed milk, egg yolks, and lime juice. Blend until smooth.

Pour filling into pie crust; bake for 10 minutes. Let the pie stand for 10

minutes; then refrigerate it until chilled.

Just before serving, top with whipped cream and garnish with lime slices.

==========

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--------------------------------------------

NO BAKE PEANUT BUTTER PIE

From: HOST GFS DdH2

No Bake Peanut Butter Pie

VJJE Recipe Weekly

1 (8 ounce) package cream cheese

1 1/2 cups confectioners' sugar

1 cup peanut butter

1 cup milk

1 (16 ounce) package frozen whipped topping, thawed

2 (9 inch) prepared graham cracker crusts

Beat together cream cheese and confectioners' sugar.

Mix in peanut butter and milk. Beat until smooth. Fold in whipped topping.

Spoon into two 9 inch graham cracker pie shells; cover, and freeze until

firm.

==========

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--------------------------------------------

NO BAKE PINEAPPLE PIE

From: HOST GFS DdH2

NO BAKE PINEAPPLE PIE

from Annie

1 pkg. lemon Jello

1 c. pineapple juice/hot water (use syrup from pineapple & enough

hot water to make 1 c.)

1 c. undiluted evaporated milk

2 c. well drained crushed pineapple

1/4 c. sugar

2 tbsp. lemon juice

Dissolve lemon jello and sugar in hot water/juice mix. Cool in

refrigerator until thickened and syrupy.

Chill evaporated milk in metal pan in freezer until soft crystals form. Whip

until thick. Add lemon juice and beat until very stiff. Fold whipped

evaporated milk and pineapple into chilled Jello. Spoon into graham cracker

crust (below). Chill several hours or overnight.

GRAHAM CRACKER CRUST

1 1/2 c. crushed graham crackers

2 tbsp. granulated sugar

1/4 c. melted butter

Mix crushed graham crackers with sugar and butter. Save a few

spoonfuls of crumb mixture to sprinkle on top of filling. Pat rest

of crumb mixture into a 9" pie pan.

This recipe can be doubled and put into a 9"x13" pan and cut

into squares for serving.

==========

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--------------------------------------------

Old Fashion American Apple Pie

From: MPC BruceH

Kristine's Old Fashion American Apple Pie Recipe

Best if apples are granny smith and sliced very thin and placed just right in

pie plate.

8-9" Pie Plate use your favorite pie crust recipe or Pillsburys already made

one is good.

Peel and slice apples thin, soak in cold ice water with a squeeze of lemon

juice.

Roll out pie crust until thin aand place in pie plate

layer apples, then sprinkle mixture, and dot with butter and a few drops of

lemon squeezed. Apples should be piled high since they always shrink down

after baking!

Mixture

Mix together:

1 cup sugar

1 teaspoon ( and if you like cinnamon I sprinkle more on each layer of

apples!)

1 T. Flour

1 teaspoon salt

2 T. real Butter for dotting on top of apples at end of layering

Cover with other pie crust and create your own edge. Sprinkle top of crust

with lemon, butter and mixture. Bake for about 40-55 minutes at 400 degrees.

Depents on how hiot your oven bakes. Check after 30 minutes if crust is

browning cover with foil to finish cooking.

Best served with real vanilla ice cream..

If you like chocolate you can also melt dark choc chips down and decorate the

top of pie!

Merry Christmas. Bon Appetite.

kristine@familyforest.com

everyone loves this recipe hope you will too!

--------------------------------------------

ORANGE FREEZE PIE

From: HOST GFS DdH2

ORANGE FREEZE PIE

Submitted by: USSGERI

Ingredients:

1 deep dish pie shell, baked

1 (3 ounce) package orange flavored gelatin

2/3 cup boiling orange juice

1 cup vanilla ice cream, softened

1 (11 ounce) can mandarin oranges, drained

1 cup whipped topping, thawed

How to Prepa

Dissolve gelatin in boiling orange juice. Add ice cream by spoonfuls,

blending until dissolved.

Chill until slightly thickened. Stir in mandarin oranges.

Fold in whipped topping.

Pour into pie shell.

Freeze until firm, about 2 hours. Remove from freezer 15 minutes before

serving.

Makes 8 servings.

==========

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PEACHES AND CREAM PIE

From: Host GFS DarlaJo

PEACHES AND CREAM PIE

from SpeedRoots

.

1- 16 oz can peach halves

1- 8 oz pkg cream cheese

1 C powered sugar

1/2 tsp. almond extract

3 C whipped topping (thawed)

9 in. graham pie crust shell

1/4 C marmalade

.

thoroughly drain peaches and set juice aside. Beat together cream cheese,

sugar, and extract till smooth and fluffy. Fold in whipped topping and spread

into pie shell. cut peaches into lengthwise pieces and arrainge on pie

filling. Gently beat marmalade til softened, pour over peaches to glaze,

refrigerate til serving

--------------------------------------------

PECAN PIE CHEESECAKE

From: HOST GFS DdH2

Pecan Pie Cheesecake

from Rachel

Makes 16 servings

Prep: 15 min., Bake: 50 min., Stand: 1 hr., Chill: 8 hrs.

1 (2-pound, 4-ounce) package frozen MRS. SMITH'S Special Recipe Southern

Pecan Pie

2 cups graham cracker crumbs

1/2 cup DOMINO Granulated Sugar

1/2 cup butter, melted

1/4 teaspoon McCORMICK Gourmet Collection Saigon Cinnamon

2 (8-ounce) packages PHILADELPHIA Cream Cheese, softened

2 large eggs

2/3 cup sour cream

1/2 cup half-and-half

1 teaspoon vanilla extract

1 cup DOMINO 10-X Confectioners Sugar

1 tablespoon all-purpose flour

16 pecan halves

Preheat oven to 325°. Thaw pecan pie according to package directions.

Cut evenly into 20 thin slices, keeping wedges intact, and set aside.

Stir together cracker crumbs and next 3 ingredients; press mixture onto

bottom and 1 1/2-inches up sides of a 10-inch springform pan.

Arrange 10 pecan pie wedges in a spoke design in prepared pan, placing 1 cut

side of each wedge on crust with narrow end towards center of pan. Reserve

remaining pecan pie wedges for another use.

Beat cream cheese until smooth; add eggs, 1 at a time, beating until blended

after each addition. Add sour cream, half-and-half, and vanilla; beat until

blended.

Fold in confectioners sugar and flour. Carefully pour cream cheese mixture

evenly over pecan pie wedges in pan, making sure wedges remain in place.

Arrange pecan halves evenly around edge.

Bake at 325° for 50 minutes.

Turn off oven, and let cheesecake stand in oven 1 hour.

Remove to a wire rack, and let cool completely.

Chill at least 8 hours or overnight before serving.

Southern Living Award Winning Recipe

==========

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PINEAPPLE BANANA PIE

From: HOST GFS DdH2

Pineapple Banana Pie

from Betty Crocker

Say "aloha!" to this incredibly easy Island treat!

Honey Graham Crust (below)

1 can (8 ounces) crushed pineapple in juice, drained and juice reserved

1 package (4-serving size) pineapple-flavored sugar-free gelatin

2 cups Ice cubes

1 container (8 ounces) frozen reduced-fat whipped topping, thawed

1 medium banana, thinly sliced

Fresh mint leaves or toasted coconut, if desired

1. Make Honey Graham Crust.

2. Add enough water to reserved pineapple juice to measure 2/3 cup. Heat

juice mixture to boiling; pour over gelatin. Stir about 3 minutes until

gelatin is dissolved. Add ice cubes. Stir constantly about 3 minutes or until

gelatin is thickened. Remove any unmelted ice.

3. Stir whipped topping into gelatin mixture with wire whisk; beat until

smooth. Fold in pineaple and banana. Refrigerate about 30 minutes or just

until mixture mounds when dropped from a spoon.

4. Spread pineapple-banana mixture in crust. Refrigerate about 2 hours or

until firm but no longer than 8 hours. Garnish with mint leaves. Refrigerate

any remaining pie.

*Special Touch

Cater to chocolate lovers by drizzling chocolate syrup over the bottom of the

crust before adding the pineapple mixture.

==========

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--------------------------------------------

PUMPKIN CHIFFON PIE

From: HOST GFS DdH2

Pumpkin Chiffon Pie

from Annie

1 (9") graham cracker pie shell

1 env. unflavored gelatin

1/2 c. light brown sugar, firmly packed

1/2 tsp. salt

1 1/2 tsp. pumpkin pie spice

Whipped cream (optional)

2 tbsp. light molasses

3 egg yolks, slightly beaten

1/2 c. milk

1 1/4 c. canned pumpkin

3 egg whites

1/2 c. granulated sugar

Prepare pie shell. Refrigerate until needed.

In small saucepan, combine gelatin, brown sugar, salt and spice;

mixing well.

Add molasses, egg yolks, milk and pumpkin; mixing

well. Bring to boiling, stirring. Remove from heat.

Transfer to medium bowl, cool, then refrigerate, covered until firm.

Meanwhile

in small bowl, beat egg whites until foamy. Gradually beat in sugar,

2 tablespoons at a time, beating well after each addition.

Continue to beat until stiff peaks form when beater is raised. Beat pumpkin

mixture until smooth. Gradually beat egg-white mixture into pumpkin mixture,

only until just combined.

Turn mixture into pie shell, refrigerate until firm, about 2 hours. (See

note below.)

Serve garnished with whipped cream, if desired.

Note: If filling is too soft to mound when turned into pie shell,

refrigerate about 10 minutes, then turn into pie shell.

==========

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--------------------------------------------

QUICK CHICKEN POT PIES

From: HOST GFS DdH2

QUICK CHICKEN POT PIES

Submitted by: USSGERI

Ingredients

2 pkg. frozen deep dish pie shells (NOTE: A total of 4 shells)

1 can chicken broth

2 whole chicken breasts, boned and skinless

1 tbsp. chopped onion

1 tbsp. chopped parsley

1 lg. bag frozen mixed vegetables

1 can Campbell's cream of celery soup

1 can Campbell's cream of chicken soup

1 can Campbell's cream of mushroom soup

Defrost pie shells. Cook chicken breasts and onion in broth. When

tender, drain off broth. In large bowl, add chicken, onion, parsley,

vegetables and soup. Mix well.

Put half the mixture into one pie shell. Invert other pie shell to

make a top for the pie. Seal edges with a fork and brush top with

beaten egg. Make slits in top crust. Repeat with other pie shells.

Bake at 400 for 30 to 40 minutes or till crust is golden brown and pie is

bubbly around the edges.

==========

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RITZ(r) Mock Apple Pie

From: HOST GFS DdH2

RITZ(r) MOCK APPLE PIE

Submitted by: USSGERI

Prep Time: 45 mins

Total Time: 4 hr 15 mins

Serves: 10

Ingredients

Pastry for 2-crust 9-inch pie

36 RITZ Crackers, coarsely broken (about 1-3/4 cups crumbs)

2 cups sugar

1-3/4 cups water

2 tsp. cream of tartar

2 Tbsp. lemon juice

Grated peel of 1 lemon

2 Tbsp. margarine or butter

1/2 tsp. ground cinnamon

Preparation

Roll out half the pastry and line 9-inch pie plate. Place cracker crumbs in

prepared crust; set aside.

Heat sugar, water and cream of tartar to boil in saucepan on high heat;

simmer 15 minutes. Add lemon juice and peel; cool. Pour syrup over cracker

crumbs. Dot with margarine; sprinkle with cinnamon. Roll out remaining

pastry; place over pie. Trim, seal and flute edges. Slit top crust to allow

steam to escape.

Bake at 425°F for 30 to 35 minutes or until crust is crisp and golden. Cool

completely.

==========

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RIVER BOTTOM PUDDING PIE

From: HOST GFS DdH2

River Bottom Pudding Pie

from Annie

1 c. flour

1 c. chopped pecans

1 stick margarine

1 (8 oz.) pkg. cream cheese

1 c. powdered sugar

1 c. Cool Whip

1 pkg. chocolate instant pudding

1 pkg. French vanilla instant pudding

1 (9 oz.) Cool Whip

1 Hershey bar

2 c. milk

Combine flour, nuts and margarine. Press into 8 x 8 inch pan.

Bake at 350 degrees for 15 minutes. Let cool.

Mix cream cheese, powdered sugar and 1 cup Cool Whip; beat well. Spread over

crust.

Mix vanilla pudding with 1 cup milk; spread over 2nd layer.

Mix chocolate pudding with 1 cup milk and spread over 3rd layer.

Spread Cool Whip over the top. Top with grated Hershey bar.

Chill.

==========

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ruhbarb-strawberry pie

From: GFA Terry

I found several recipes, but must confess that I have never tried these. :)

--GFA Terry

*********

Rhubarb-Strawberry Pie

5 c. rhubarb, cut in 1/2 inch pieces

1 (16 oz.) can frozen apple concentrate

Cook until tender.2/3 c. dates

1/4 tsp. nutmeg, optional

1/4 tsp. salt, optional

1/3 c. apple juice

1 c. frozen or fresh strawberries

Blend until smooth.7 tbsp. cornstarch

Add and blend. Add this mixture to the cooked rhubarb and bring to a boil.

Cool and place in Brandandy pie crust. Serve while still warm for best

flavor. May be topped with sliced bananas or Cool Whip.

BRANDANDY PIE CRUST:

1 c. All Bran

2 tbsp. flour

4 tbsp. water

Mix well. Place in 9 inch tin. Keep fingers well floured and press into

tin. Do sides first and bottom last. Bake at 400 degrees for 7 minutes.

**************

Basic Rhubarb Pie

Pie crust for 9-inch pie dish (bottom and top crust)

1 to 1 1/2 lb. rhubarb, cut up enough to fill pie dish

1 c. sugar

1 egg

2 tbsp. cornstarch

Place cut-up rhubarb in a bowl with sugar, egg, and cornstarch and mix. Let

set 10 minutes or longer. Place mixture in pie shell and cover with top

crust. Bake 15 minutes at 425 degrees, then 45 minutes at 350 degrees. Cool

and serve warm.

*****************

Dutch Rhubarb Pie

1 c. sugar

2 tbsp. cornstarch

1 c. water

3 egg yolks, beaten

1 tbsp. butter or margarine

1/4 tsp. salt

1/2 tsp. vanilla

1/2 tsp. lemon flavor

2 c. diced rhubarb

1 unbaked 9 inch pie shell

In saucepan cook sugar, cornstarch, water, and salt over medium heat until

thickened, stirring constantly. Stir small amount into beaten egg yolks,

then gradually add the rest of the eggs. Add flavorings and diced rhubarb.

Pour into pie shell and bake at 375 degrees for 55 minutes, or until filling

is set. Beat the 3 whites until soft peaks add 1/3 cup sugar, 1 teaspoon

vanilla, and 1/4 teaspoon cream of tartar. Spread on top of pie; brown in

oven. Cool.

--------------------------------------------

SHAMROCK SILK PIE

From: HOST GFS DdH2

SHAMROCK SILK PIE

Submitted by: USSGERI

1 single pie crust

1 tsp. flour

3 oz. cream cheese, softened

2 T. flour

2 eggs

1/2 C. semisweet chocolate chips

1/4 C. Irish Mist liqueur

8 oz. Cool Whip, thawed

1 T. Irish liqueur

Green food coloring

In a large bowl, combine sugar, cream cheese and flour, mixing at medium

speed of electric mixer, until well blended.

Add eggs, chocolate and Irish Mist, mix well.

Add one cup Cool Whip; pour into pie crust.

Bake at 375 degrees for 30 to 35 minutes or until knife inserted in the

center comes out clean.

Combine remaining Irish Mist, whipped topping and a few drops green food

coloring.

Mix well.

Spread over pie.

==========

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Shepard's Pie

From: HOST GFS DdH2

Shepard's Pie

8 yellow potatoes

Butter

Milk

Salt and pepper

10-oz. frozen peas, thawed

1 pound lean ground hamburger

10-oz. frozen corn, thawed

1 and 1/2 cups shredded cheddar cheese

Boil potatoes until tender and mash. Add butter, milk and salt and pepper

to taste. Meanwhile, brown ground beef in a skillet until fully cooked. Drain

fat. Place half the mashed potatoes in the bottom of a casserole dish. Place

thawed peas on top of mashed potatoes followed by cooked ground beef. Place

thawed frozen corn on top of ground beef followed by the remaining half of

mashed potatoes. Sprinkle with cheddar cheese and bake for 20 -

25minutes at 350 degrees.

The Skinny: Use the leanest ground beef you can find. We did not use low

fat cheese because we wanted to make sure the cheese was nice and gooey but

you might be able to get away with reduced fat cheese.

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--------------------------------------------

SOUR CREAM PECAN PIE

From: HOST GFS DdH2

SOUR CREAM PECAN PIE

from Annie

6 eggs

3 c. chopped pecans

1 tsp. salt

4 tbsp. flour

1 c. sour cream

4 tbsp. butter

2 c. sugar

2 tsp. vanilla

Mix all ingredients except sugar and pecans.

Beat well. Add sugar and mix. Add pecans.

Pour into unbaked pie crust and bake for 1

hour at 275 degrees.

Make 3 small pies or 2 large pies.

==========

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SPICED APPLE PIE

From: HOST GFS DdH2

SPICED APPLE PIE

Submitted by: USSGERI

Spiced Apple Pie (Serves 6 to 8)

from A Recipe a Day

Ingredients:

1/3 cup Brown Sugar, firmly packed

1/3 cup Granulated Sugar

1 Tbs. All-purpose Flour

1 tsp. fresh Lemon Juice

1/2 tsp. ground Cinnamon

1/4 tsp. ground Nutmeg

1/4 tsp. ground Cloves

7 1/2 cups Apples, peeled, cored and sliced

1 cup Raisins

1 Pastry for a 9-inch double crust pie

1 large Egg

Pre-heat oven to 425-F. Lightly coat a deep dish pie plate with non-stick

cooking spray.

In a large bowl, blend together the granulated sugar, light sugar, flour,

lemon, cinnamon, nutmeg, and cloves; mix well.

Add the prepared apples and the raisins to sugar mixture. Stir until fruit is

well coated.

Spoon apple mixture into pie crust. Place second piecrust on top of filling,

and trim edges. Lightly glaze top of pie with a beaten egg, then sprinkled

with a little sugar and a dash of cinnamon if desired.

Bake until golden brown, about 35 to 40 minutes. Place on a wire rack, and

cool 30 minutes.

==========

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--------------------------------------------

Spinach Pie

From: HOST GFS DdH2

Spinach Pie

Submitted by: DianeAbra

1 cup milk

3 Tbsp butter

1/2 tsp salt

6 eggs

1 med green onion, chopped (1 Tbsp)

1 (10-oz) pkg frozen chopped spinach (thawed)

1/2 lb Muenster cheese, shredded

Blend milk, butter, salt, eggs and onion until smooth. Pour into greased

deep-dish pie plate (9" or 10"). Stir spinach into the egg mixture. Bake 20

minutes at 375º. Sprinkle on cheese and bake an additional 5 minutes.

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STRAWBERRY CREAM PIE

From: HOST GFS DdH2

STRAWBERRY CREAM PIE

Submitted by: USSGERI

Strawberry Cream Pie (Serves 8)

Ingredients:

2 cups fresh Strawberries, sliced

3/4 cup Sugar, divided

2 8-oz. packages Cream Cheese, softened

1 tsp. Vanilla Extract

1 container Whipped Topping

Ready-made Chocolate Crumb Pie Crust

Strawberry and Kiwi slices for garnish (optional)

Sprinkle 1/2 cup sugar over sliced strawberries, cover, and refrigerate

overnight to create their own syrup.

In a mixing bowl, combine softened cream cheese, vanilla, and 1/4 cup sugar

with an electric mixer. Beat until well blended. Add strawberries and

continue beating until all ingredients are thoroughly combined.

Fold in whipped topping and pour the mixture into the prepared pie crust.

Garnish with strawberry and kiwi slices, if desired. Refrigerate 2 hours to

set before slicing and serving.

==========

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--------------------------------------------

Strawberry Pie

From: Host GFS DarlaJo

Strawberry Pie

from SpeedRoots

.

1 cup water

3/4 cup white sugar

1/4 teaspoon salt

2 tablespoons cornstarch

1/4 teaspoon red food coloring

1 cup all-purpose flour

1/2 cup margarine

3 tablespoons confectioners' sugar

1 teaspoon vanilla extract

3 cups fresh strawberries, hulled use the biggest and sweetes you can find

.

Directions

.

1 Mix together the water, white sugar, salt, cornstarch and food coloring and

cook in a saucepan for about 5 minutes or until

thickened. Set aside to cool.

.

2 Make the crust by combining flour, margarine, sugar and vanilla - press

this into a 9 inch pie pan. Prick all over and bake at 350 degrees F (175

degrees C) until lightly browned.

.

3 When crust is cool, place berries in the shell and pour the thickened

mixture over the top. Refrigerate. Serve with a dollop of whipped cream or

whipped dessert topping.

--------------------------------------------

Strawberry Pie

From: HOST GFS DdH2

Strawberry Pie

Submitted by: Dianeabra

1 package sugar-free Cook&Serve vanilla pudding

1 package sugar-free Strawberry Jell-O

2 1/4 cups water

Fresh strawberries

Reduced-fat graham cracker pie crust

Mix the pudding, Jell-O and water and bring to boil. Cool. Put berries in

crust and pour the glaze over. Refrigerate and add a dollop of fat-free Cool

Whip when serving if desired.

Note 1: for anyone on Weight Watchers, 1/8 of the pie=2 1/2 points

Note 2: I have also substituted fresh peaches and used peach jello, but

since they do not have the peach Jell-O in sugar free you need to refigure

the WW points.

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Strawberry Pie

From: HOST GFS DdH2

Strawberry Pie

1 package sugar-free Cook&Serve vanilla pudding

1 package sugar-free Strawberry Jell-O

2 1/4 cups water

Fresh strawberries

Reduced-fat graham cracker pie crust

Mix the pudding, Jell-O and water and bring to boil. Cool. Put berries in

crust and pour the glaze over. Refrigerate and add a dollop of fat-free Cool

Whip when serving if desired.

Note 1: for anyone on Weight Watchers, 1/8 of the pie=2 1/2 points

Note 2: I have also substituted fresh peaches and used peach jello, but

since they do not have the peach Jell-O in sugar free you need to refigure

the WW points.

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--------------------------------------------

STRAWBERRY-RHUBARB PIE WITH ALMOND CRUMB TOPPING

From: HOST GFS DdH2

STRAWBERRY-RHUBARB PIE WITH ALMOND CRUMB TOPPING

Submitted by: USSGERI

7 tablespoons butter

1 cup sugar

1 cup light brown sugar

1 lemon, juiced

1 cup plus 1 tablespoon flour

2 pounds fresh rhubarb, trim root end, peel and cut 1/4-inch thick

2 pounds strawberries, hulled and sliced

1/4 cup rum

1 cup sliced almonds

1 unbaked 10-inch pie shell

8 scoops of Vanilla Bean Ice Cream

Preheat the oven to 350 degrees F.

In a large sauti pan, melt 3 tablespoons of the butter. Add the sugar, 1/2

cup of the brown sugar, lemon juice and 1 tablespoon of the flour.

Stir the mixture for 1 minute, to dissolve the sugars. Add the rhubarb and

cook for 4 to 6 minutes. Add the strawberries and continue to sauti for 3

minutes.

Add the rum and carefully flame the mixture. Sauti for 1 minute. Mix

thoroughly and remove from the heat. Cool the mixture. In a mixing bowl,

combine the remaining butter, brown sugar, flour and sliced almonds.

Using your hands, blend well, until the mixture resembles a crumb-like

texture. Pour the rhubarb and strawberry filling into the pie shell.

Sprinkle the crumb filling evenly over the fruit filling. Place the pie in

the oven and bake for 45 minutes. Remove the pie from the oven. Let the pie

cool before serving, about 10 minutes. Slice and serve.

PIE DOUGH

2 cups flour

Pinch salt

2/3 cup lard

3 to 4 tablespoons ice water

In a mixing bowl combine the flour and salt. Add the lard and work it in with

your hands until the mixture resembles coarse crumbs. Add the water, 1

tablespoon at a time. Form the dough into 2 smooth balls. Wrap the dough in

plastic wrap and refrigerate for 30 minutes. Yield: 2 pie crusts.

Yield: 8 servings

Prep Time: 40 minutes

Cook Time: 55 minutes

Recipe courtesy Emeril Lagasse, 2000

==========

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SUNDAY CHICKEN POT PIE

From: HOST GFS DdH2

Sunday Chicken Pot Pie

from VJJE Recipe Weekly

1 cup potatoes, diced

1 cup chopped onions

1 cup celery, diced

1 cup chopped carrots

1/3 cup melted margarine

1/2 cup all-purpose flour

2 cups chicken broth

1 cup half-and-half

1 teaspoon salt

1/4 teaspoon pepper

4 cups chopped cooked chicken

2 frozen pie crusts

Saute onion, celery, carrots and potatoes in butter for 10 minutes.

Add flour to sauteed mixture, stirring well. Cook one minute stirring

constantly.

Combine broth and half and half. Gradually stir into vegetable mixture.

Cook over medium heat stirring constantly until thickened and bubbly. Stir in

salt and pepper, add chicken, and stir well.

Pour into a shallow 2 quart casserole dish. Top with pie shells. Cut slits.

Bake at 400F for 40-50 minutes or until pastry is golden brown and filling is

bubbly and cooked through.

==========

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Sweet Impossible Pie

From: Host GFS DarlaJo

Sweet Impossible Pie

4 eggs

2 cups milk

1/2 cup self rising flour

1 cup sugar

1 cup coconut

1 tsp. vanilla extract

Mix all ingredients together and pour into oven proof dish. Sprinkle top

with a little more flour. Bake 350 degrees for 45 minutes. The pie should

have a crustlike layer on bottom of dish when done.

The Skinny: Use low fat milk and your favorite sugar and egg substitutes

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--------------------------------------------

SWEET POTATO PIE

From: Terry Ann2

SWEET POTATO PIE

Ingredients :

1 unbaked 9 inch pie shell

4 med. sweet potatoes, peeled and

cooked until soft

3 eggs, lightly beaten

1/3 c. sugar

1/4 tsp. nutmeg

3/4 tsp. cinnamon

1/2 tsp. allspice

1/4 tsp. salt

1 tsp. grated lemon rind

1 1/2 c. light cream

4 tbsp. melted butter

Preparation :

Preheat oven to 400 degrees. Mash sweet potatoes and set aside.

Combine eggs, sugar, spices, salt, lemon rind and cream. Pour into

sweet potatoes and stir until thoroughly combined. Add butter and

mix well. Pour into pie crust and bake 45-55 minutes or until knife

inserted in center comes out clean. Let cool completely before

slicing.

--Terry Ann in Alabama

--------------------------------------------

Tar Baby Pie (in honor of HOST GFS Chuck)

From: GFA Terry

This was Chuck's nickname. :)

************

Tar Baby Pie

1 env. Dream Whip

1 c. sugar

8 oz. pkg. cream cheese, softened

4 lg. ripe bananas, sliced

1 can blueberry pie filling

2 baked pie shells

Prepare Dream Whip according to directions, add sugar gradually beating 1

minute longer, then beat in cream cheese. Arrange bananas in pie shell.

Cover generously with cream cheese mixture, keep some of this mixture to use

later. Spoon pie filling mix evenly and smoothly over cream cheese mixture.

Then use the rest of cream cheese mixture to decorate edge of pie.

Refrigerate overnight.

--------------------------------------------

TIRAMISU TOFFEE TRIFLE PIE

From: Host GFS DarlaJo

TIRAMISU TOFFEE TRIFLE PIE

from SpeedRoots

this recipe calls for an 8 oz pkg of MASCARPONE

(cream cheese, grin)

1 1/2 tbsp. instant coffee granules

3/4 C. warm water

1- (10.75 oz) frozen pound cake, thawed

1 (8 oz )pkg mascarpone (cream cheese) softened

1/2 C powdered sugar

1/2 C choclate syrup

1- (12 oz) container frozen whipped topping, thawed and divided

2 (1.4 oz) english toffee candy bars, coarsley chopped

Stir together coffee and warm water till coffee is disolved, cool.

cut cake into 14 slices. cut each slice in half diagonally. Place triangles

in bottom and up the side of a 9 inch deep dish pie plate. Drizzle coffee

misture over cake.

Beat cheese, sugar, and chocolate syrup at medium speed untill smooth. Add 2

1/2 C whipped topping, beat till light and fluffy.

Spread cheese mixture evenly over cake. Dollup remaining whipped topping

around the edges of the pie. Sprinkle with the candy. Chill 8 hours.

serves 8-10

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--------------------------------------------

Transparent Pie Or Poor Man's Pie

From: ONEITH

My grandmother, Florence Cordella (Howe) Cobo, made this when I was a child.

Born 06-05-1876. died 01-05-1957. Gram called it Poor Man's Pie, but her

recipe card calls it Transparent Pie. She used to say it might weep ( forming

small water droplets on top, and some times it did. ) As a child, I loved

it. Sharing here in hopes you will enjoy! I also would like to know if anyone

else has heard of it, or knows anything about the family that I am

seeking.

3/4 C. Sugar

1 Tbs. Flour

1 Tbs. Butter worked into the sugar and flour.

Beat 2 eggs into the sugar and butter (and flour.)

Add two Cups of milk.

Bake in crust.

Hot oven to start with, then slow.

This is all for which the recipe calls, though I recall that Gram sometimes

sprinkled cinnamon into it.

Oneith

--------------------------------------------

Turkey Pot Pie from Typical Mary Ellen HGTV

From: HOST GFS DdH2

Turkey Pot Pie

from Typical Mary Ellen

HGTV

Pie Dough Ingredients:

1-1/2 cup flour

1/2 tsp. salt

8 Tbs. unsalted butter, chilled and cut into pieces

4 Tbs. vegetable shortening, chilled

Preparation:

In a food processor with a steel blade, mix flour and salt. Scatter pieces of

butter over the mixture and give it five, one-second pulses. Next add

shortening and pulse four more times.

Place mixture into a medium-sized bowl. Add three tablespoons cold water.

Keep adding water until the dough sticks together. Shape into a ball, wrap

with plastic wrap and chill for 30 minutes.

While the dough rests, work on the filling.

Filling Ingredients:

1-1/2 Tbs. vegetable oil

1 medium-large onion, finely chopped

3 carrots, peeled and cut

2 celery stalks, cut

salt and pepper to taste

1-1/2 lb. precooked turkey (skinless, boneless and cubed)

4 Tbs. butter

1/2 cup flour

1 can chicken broth

1-1/2 cup milk

1 cup water

1/2 tsp. dried thyme leaves

3 Tbs. dry sherry

3/4 cup frozen peas

3 Tbs. fresh minced parsley

Preparation:

Heat oil in a Dutch oven or soup kettle. Add onions, carrots, celery, salt

and pepper and saute for about five minutes. Remove from heat, and empty

ingredients in separate bowl with turkey.

In the kettle or Dutch oven, heat butter over medium heat until melted. Add

flour, then whisk in chicken broth, water, milk and thyme leaves. Simmer

until sauce thickens. Season with salt, pepper and sherry. Pour sauce in bowl

with turkey and vegetables. Stir in peas and parsley.

Pour mixture into individual pie pans or a shallow baking dish. On a floured

surface, roll out dough into desired shape. Dough should be 1/8-inch thick no

matter what shape it's rolled into. Cover filling with dough and fold under

any overhanging dough. Puncture vent holes in pies, one hole for small pies

or up to four for larger pies.

Bake in a 400-degree oven for 20 to 30 minutes, depending on the size of the

pies.

==========

HOST GFS DdH2

Genealogy Forum Keyword: ROOTS

Genealogy Forum

Sometimes we find true happiness in the oddest places, that is when we find

our heart is content.

--------------------------------------------

Turnover Fried Pies

From: Host GFS DarlaJo

Turnover Fried Pies

from SpeedRoots

.

makes 8 to 10

.

Vegetable oil for frying

2 cups Quick Mix

1/2 cup milk or water

Fruit or Meat filling

.

Preheat 1 inch of oil to 350 degrees in an electric skillet.

Combine Quick Mix and milk or water in a medium bowl. Stir to blend. On a

lightly floured surface, knead about 15 times, until dough is smooth. Roll

dough as for pie crust. Cut into 5 inch diameter circles. Place 1 to 2

tablespoons filling on half of each circle. Fold dough over and press the

edges firmly with fork tines dipped in flour. Fry in hot oil about 2 minutes

on each side, until golden brown.

.

Fruit Filling;

Applesauce

Fresh cut up sweetened fruit such as strawberries, peaches, apricots, etc.

Canned pie filling

Dried Fruit, cook dried fruit with 3 tablespoons sugar

Pineapple, 2/3 cup drained crushed pineapple, 4 teaspoons sugar and 2

teaspoons cornstarch, coked together until thickened, then cooled.

.

Meat Filling;

Chili, canned or homemade

Chicken or Tuna, 1 cup minced cooked chicken or tuna, 1 tablespoon chopped

pimiento or parsley and 1/4 cup chicken gravy or cream of chicken soup.

Runza; 1/4 cup minced onion and 1/4 pound lean ground beef, browned together

and combined with 1 cup shredded cabbage, 1/2 teaspoon salt and pepper to

taste. Cook together 5 minutes and drain before filling pies.

--------------------------------------------

Vinegar Pie

From: GFA Terry

Sher, here are a couple of recipes ---

OLD FASHIONED VINEGAR PIE (Version #1)

Ingredients :

1 c. brown sugar

2 c. water

1 c. vinegar

2 tbsp. butter

1/2 c. flour and a little cold water

1 recipe of plain pie pastry

Preparation :

Combine sugar, water and vinegar and bring to a boil. Add butter

and stir till it melts. Mix the flour with a little cold water to

make a smooth slurry. Add this to the boiling liquid slowly, and

stir till thickened. Line a pie plate with your pastry. Pour in

filling and cover with strips of pastry in lattice fashion. Bake 10

minutes at 450 degrees, then reduce to 350 degrees and bake for 25

minutes more.

----------------------------------

OLD TIME VINEGAR PIE (Version #2)

Ingredients :

1 c. sugar

1 c. cold water

3 egg yolks

1 whole egg

3 heaping tbsp. flour

2 tbsp. butter

5 tbsp. vinegar

2 tsp. lemon extract

Preparation :

Mix above ingredients together thoroughly. Cook until thick.

Pour into baked pie shell. Beat whites of eggs until stiff. Add 4

tablespoons sugar and spread on pie. Place in oven and brown

lightly.

--------------------------------------------

Wanted -- Butter Pie Crust Recipe

From: GFA Terry

Try this:

BUTTER CRUST (PIE)

1/2 c. butter or margarine

2 tbsp. sugar

1 c. flour

In pie pan or bowl, mix ingredients until evenly crumbly. Press into pie

pan and bake at 350 degrees for 8 minutes or add pie filling like pumpkin and

bake as normal crust. The crust is eaten every time because it is like a

cookie.

**********

or this:

PIE CRUST

1/2 c. butter

3/4 c. flour

2 tbsp. sugar

1/2 c. oatmeal

1/2 c. chopped nuts

Melt butter. Stir in remaining ingredients. Mix well. Pat in pie pan.

Bake 12-15 minutes at 400 degrees. Cool.

************

or this:

PECAN PIE CRUST

1 1/4 c. chopped pecans

1 1/2 sticks butter

1 1/2 c. flour

2 tbsp. sugar

Mix all ingredients together and put into pie pan. Bake at 325 degrees for

20 minutes.

*******

or this:

PERFECT PIE CRUST

3/4 c. butter

1 tbsp. milk

1/4 c. boiling water

2 c. flour

1 tsp. sugar

1 tsp. salt (if using unsalted butter)

Whip shortening or butter, milk and water to a cream then add flour, sugar

and salt.

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