DESSERTS PINEAPPLE CASSEROLE 1 (20 oz.) can pineapple chunks 1/2 cup sugar 3 tbsp. plain flour 1 cup grated cheese 1/4 cup melted butter 1/2 cup Ritz cracker crumbs Drain pineapple, reserve 3 tablespoons juice. Combine sugar, flour. and juice, mix with pineapple. Add cheese. Spoon into 1 quart casserole. Combine melted butter with cracker crumbs; sprinkle over mixture. Sake at 325 degrees for 20 to 30 minutes. EASY PEACH COBBLER 4 or 5 peaches, peeled and sliced 1/2 cup sugar Bread slices, cut 1 stick margarine 1/2 cup sugar 1 egg Mix peaches in bowl with 1/2 cup of sugar. Let stand until sugar is melted (juicy). Pour in baking dish. Cut bread slices into 3 sections. Arrange over fruit until covered. Melt margarine, add about 1/2 cup of sugar, and egg and mix well. Pour over bread slices. Cook at 350 degrees until brown. May use apples or canned fruit. CHOCOLATE PECAN PIE 3 eggs, slightly beaten 1/3 cup sugar 1 tsp. vanilla 1 9-inch pastry shell, unbaked 1 (4 oz.) pkg. German sweet chocolate, or 4 sq. semi-sweet chocolate, melted and cooled. 1 cup light or dark corn syrup 2 tbsp. butter or mararine, melted 1 1/2 cup pecan halves Heat oven to 350 degrees. Stir eggs, corn syrup, chocolate, sugar, butter, and vanilla until well blended. Stir in pecans. Pour into pastry shell. Bake 50 to 60 minutes until knife inserted half-way between center and edge cmes out clean. Cool on wire rack. Frozen Lemonade Pie 1 (14 oz.) can condensed milk 1 (6 oz.) can frozen lemonade 1 (8 oz.) Cool Whip 2 graham cracker crusts Mix milk, lemonade and Cool Whip. Pour into shells and freeze until firm. (Can use yellow or pink lemonade). Million Dollar Pie 1 lg. can peaches 1 can condensed milk 1/2 cup pecans, chopped 1/2 cup Angel Flake coconut 1 lg. can crushed pineapple 2 tsp. lemon juice 1 lg. tub Cool Whip Mix peaches and pineapple and strain. Add milk, lemon juice, coconut and nuts. Fold in Cool Whip. Put in graham cracker crust and refrigerate overnight. Coconut Pie 4 eggs 1/2 cup flour 1/2 stick butter, melted 1 tsp. vanilla 1 3/4 cup sugar 2 cups milk 1 cup flaked coconut Mix together and pour in pie pan. Bake at 350 degrees until done. (Makes owns crust). 2 Pinapple Chess Pies 1 stick butter 5 eggs 2 cups sugar 1 sm. can crushed pineapple and juice Preheat oven to 325 degrees. Combine all ingredients and beat good. Pour into 2 unbaked pie crusts. Bake for 45 minutes or until done. Banana Pudding 1 pkg. vanilla instant pudding 4 med. bananas, sliced Vanilla wafers 3 cups milk 1 (8oz.) Cool Whip Prepare pudding according to directions using milk; fold in 1 cup Cool Whip. Layer wafers in bottom of 2-quart round baking dish, then sliced bananas and pudding mix, ending with pudding on top. Spread remaining Cool Whip over top of pudding. Chill 3 hours or until serving time. Egg Custard 5 eggs 1 1/3 cup sugar 2 tsp. vanilla 1 1/2 cup milk 1/2 stick butter Nutmeg Beat eggs, milk, sugar, butter and vanilla. Sprinkle nutmeg on top before baking. Bake at 375 degrees for 30 minutes. Quick Cobbler 1 stick margarine 1 cup sugar 1 qt. sweet or canned drained fruit 1 cup self-rising flour 1 cup milk Melt margarine in baking dish. Mix flour, sugar and milk together and pour over margarine. Pour fruit over the top. Bake at 325 degrees for 1 hour. Mother's Pie Crust 3 cups plain flour Small amount of water 1 cup shortening 1 tsp. salt Cut shortening into flour, add salt, then water. Roll out with rolling pin. Place in pie dish. Coconut-Caramel Pie 1/4 cup butter 1/2 cup pecans, chopped 1 (14 oz.) can sweetened condensed milk 2 baked 9-inch pastry shells 1 (7 oz.) pkg. coconut 1 (8 oz.) pkg. cream cheese, softened 1 (16oz.) Cool Whip 1 (12 oz.) jar caramel topping Melt butter in skillet. Add coconut and nuts; cook until golden brown. Stir frequently. Set aside. Combine cream cheese and condensed milk, beat until smooth. Fold in whipped topping. Layer 1/4 coconut mixture evenly over each pie. Repeat layers with remaining ingredients. Cover and freeze. Let pie stand at room temperature for 5 minutes before slicing. Tangy Lemon Pie 1/3 cup corn starch 1/4 tsp. salt 3 egg yolks, slightly beaten 2 tbsp. oleo 1 1/2 cup sugar 1 1/2 cup hot water 1 tsp. grated lemon rind 1/3 cup lemon juice Mix together corn starch, sugar and starch in 2-quart pan, add hot water; stir until smooth. Bring to boil over high heat; reduce heat and boil gently, stirring constantly 5 minutes. Remove from heat and blend a little hot mixture in beaten egg yolks and then stir all remaining hot mixture in pan. Return to medium heat, cook while stirring constantly 2 minutes. Remove from heat, stir in lemon rind and oleo. Stir in lemon juice until smooth. Cool at room temperature. Pour in baked pie crust. Spread meringue over filling and bake at 350 degrees for 15 to 18 minutes. French Coconut Pie 1 stick butter 1 cup sugar 1/2 tsp. vanilla 1/4 cup buttermilk 2 eggs 1 can coconut Preheat oven to 300 degrees. Mix together ingredients and pour into 9-inch unbaked pie shell. Bake 1 hour at 300 degrees. Coconut-Pinapple Pie 1 stick margarine 1 sm. can crushed pinapple 4 eggs 1 cup coconut 1 1/2 cup sugar 1 tbsp. flour, self-rising Mix all ingredients real good; pour into 2 unbaked pie shells. Bake at 325 degrees for 45 minutes or until center is firm. Pound Cake Cookies 2 sticks butter 1 stick margarine 1 cup sugar 1 tsp. vanilla 1 egg yolk 3 cups plain flour, sifted Pecan halves Cream butter and sugar until fluffy. Add vanilla and egg yolk. Add flour one cup at a time, beating well after each addition. Roll dough in balls one-inch in diameter pressing down with pecan half. Bake at 325 degrees on greased baking sheet until very lightly browned. (At Christmas, substitute maraschino cherry halves). Makes 6 dozen. Lucky If You Get A Piece 2 cups flour 2 sticks butter 3/4 cup nuts, chopped Mix and bake at 375 degrees for 25 minutes-cool. 8-oz. cream cheese 1 box 10XXX confectioner's sugar 1 (8-oz.) cool whip Mix together and chill in cooled crust. Topping: 2 peaches or can peaches (chopped) 1 pt. strawberries, sliced 2 bananas, sliced 1 pkg. strawberry glaze Mix fruit and pour over chilled crust-refrigerate. Pea Picking Good Cake 1 box yellow cake mix (Ducan Hines Butter Recipe) 4 eggs 1 can manderine oranges 1/2 cup oil Mix well and divide into 3 or 4 nine inch cake pans. Bake at 325 degrees for 20 minutes. Filling: 1 pkg. instant vanilla pudding (large) 1 can large crushed pineapple (Del Monte) 1 large Cool Whip (8 oz.) Mix pineapple (w/juices) and pudding well. Add Cool Whip. Spread between cool layers and refrigerate. Next Page Back Home

Questions or Comments