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Recipes on this page:

DESSERTS ...

PIES ...

FRUIT PIZZA

1 large container sugar cookie dough
1 - 8 ounce cream cheese
1/2 cup powder sugar
1 teaspoon vanilla
fruit (your choice)
fruit glaze (or use pie filling)
fruit saver (to keep bananas from turning brown)

Roll out cookie dough and place on pizza pan and cook per package directions. Mix together cream cheese, powder sugar and vanilla. Spread mixture on cooked cookie dough. Add fruit. Add glaze (or use pie filling). Sprinkle fruit saver on top (this keeps bananas from turning brown).

Try this for a delicious dessert - especially if you are looking for something a little different than the usual. (Jake Miller/DPS-1994)



CARNIVAL DESSERT

1/3 cup shortening
1 1/2 cups sugar
2 eggs
2 1/4 cups flour
1 1/2 teaspoon baking powder
1/2 cup chopped nuts
1/2 teaspoon soda
1/2 teaspoon salt
1 cup milk
2 - 2 1/4 cups sour pitted cherries, well drained

Cream shortening, add sugar gradually, and cream until fluffy. Now blend in the well beaten eggs. Sift flour, blaking powder, soda and salt together, and stir into creamed mixture alternately with the milk. Blend in well-drained cherries and the nuts. Pour into greased and floured 8x12" pan. Bake about 50 minutes at 350 degrees. Serve hot with Hot Cherry Sauce. (mother 1966)

HOT CHERRY SAUCE:
1/2 cup sugar
dash of salt
2 tablespoons cornstarch
3/4 cup cherry juice
1 cup water
1/4 teaspoon almond flavoring

Mix sugar, salt, and cornstarch together in saucepan. Blend in cherry juice and water. Boil until mixture thickens and the starchy taste disappears (about 10 minutes), stirring occasionally after that. Remove from heat, and blend in almond flavoring. Makes 6 generous servings. (mother 1966)



RUSSIAN CREAM TOPPING

My mother always made this and put on top of prepared jello. Absolutely delicious! Prepare your jello (any flavor) ahead of time and let set (she always put it in a 9x13" cake pan or glass dish). Then top with the russian cream. I always liked eating around the cream topping and then saving the topping to eat last cuz it is sooooo good)!

1/2 pint sweet coffee cream
1/3 cup sugar
1 small package gelatin soaked in 1/2 cup cold water
1/2 pint sour cream (stir smooth)
1 teaspoon vanilla

Heat (lukewarm) the coffee cream with sugar until dissolved. Add soaked gelatin and stir until dissolved. Remove from fire and let cool. Add sour cream which has been stirred smooth. Add vanilla. Pour on set jello. (mother 1966)



GRAHAM CRACKER DESSERT

1 lb graham crackers, crumbled in mixing bowl
1 cup marshmallows, cut in bits
(or use 1 cup miniature marshmallows)
1 cup dates, cut fine
1 cup nuts, chopped
1 cup heavy cream

Mix well and place in a small rectangular dish (5 1/2x3 1/2" deep)

Place in the refrigerator. Make this dessert the day before it is to be served. Cut in slices and top with whipped cream. (mother 1966)



ORANGE AND LEMON DELIGHT

1 cup crushed vanilla wafer crumbs
2 envelopes gelatin
1 1/2 cups milk
5 egg yolks
1 cup sugar
1 tablespoon flour
rind and juice of 1 orange
juice of 1 lemon
1 pint whipping cream

Sprinkle half of the vanilla wafer crumbs in bottom of 9" spring form pan. Soften gelatin in 1/2 cup of cold milk. Combine remaining milk with slightly beaten egg yolks, sugar and flour and cook in double boiler until thickened, stirring constantly. Add softened gelatin and stir until dissolved, add grated orange rind and juice and lemon juice. Chill until it starts to congeal. Fold in stiffly beaten cream. Pour into prepared pan, top with remaining crumbs and chill until firm. Yield: 12 servings (mother 1966)



RAISIN PUDDING

3/4 cup brown sugar, firmly packed
3/4 cup granulated sugar
2 1/4 cup boiling water
1 1/2 tablespoon butter
1/3 teaspoon cinnamon
1/3 teaspoon salt

Mix these six ingredients in saucepan and boil to medium syrup, about 15 minutes. Remove from heat and add vanilla. Meanwhile, prepare drop batter, as follows:

DROP BATTER:
Cream together: 1 tablespoon butter, 1/3 cup granulated sugar. Sift together: 3/4 cup flour, 1 teaspoon baking powder, 1/4 teaspoon salt. Add to creamed ingredients with 1/3 cup milk. Stir in 3/4 cup moist raisins, 1/3 coarsly chopped nuts.


Drop by spoonfuls into syrup which has been poured into baking dish. Bake at 350 degrees for 30 minutes or until golden brown. Serve with cream or ice cream, warm or cold. Serves 5. (Mom Baker)



OLD-FASHIONED BREAD PUDDING

3 cups soft bread crumbs (use 4 cups for firmer pudding)
2 cups milk, scalded with 1/4 cup butter
1/2 cup sugar
2 eggs,slightly beaten
1/4 teaspoon salt
1 teaspoon cinnamon or nutmeg
1/2 cup seedless raisins

Place bread crumbs in 1 1/2 quart baking dish. Blend in milk, sugar, eggs, salt, cinnamon or nutmeg, and raisins. Place baking dish in pan of hot water (1: deep). Bake at 350 degrees, 40 to 45 minutes,until silver knife inserted 1" from edge comes out clean. Serve warm, with or without hard sauce or cream.



LEMON CAKE PUDDING

1/4 cup sifted Gold Medal flour
1 cup sugar
1/4 teaspoon salt
1 1/2 teaspoon grated lemon ring (1 lemon)
1/4 cup lemon juice
2 egg yolks, well beaten
2 egg whites, stiffly beaten
1 cup milk

sift together into mxing bowl - flour, sugar and salt. Stir in lemon rind, lemon juice, egg yolks and milk. Fold in egg whites. Pour into 1 quart baking dish or 6 custard cups. Set in pan of hot water (1"deep). Bake at 350 degrees for 50 minutes. Serve warm or cold, with or without whipped cream.



INSTANT RICE PUDDING

1 cup uncooked instant-type rice
1 1/2 cups milk
3 or 4 tablespoons sugar
1/2 teaspoon cinnamon or nutmeg
1/4 cup seedless raisins, if desired

Combine ingredients in a saucepan and bring to a full rolling boil, stirring constantly. Remove from heat. Cover and let stand 12 to 15 minutes, stirring occasionally. Serve warm with cream.



BAKED CUSTARD

2 eggs (or 4 egg yolks)
1/3 cup sugar
1/4 teaspoon salt
2 cups milk
1/2 teaspoon vanilla, if desired

Beat slightly to mix: eggs, sugar and salt. Scald milk (crinkly film forms on top). Stir into egg mixture - add vanilla.

Pour into 6 custard cups or a 1 1/2 quart baking dish and set in pan of hot water (1" deep). Sprinkle a little nutmeg over top. Bake at 350 degrees 45 to 50 minutes, until silver knife inserted 1" from edge comes out clean (soft center sets as it stands). Immediately remove from heat. Serve cool or chilled in same cups on dessert plates, or unmold and serve.



PINEAPPLE FLUFF

1 can crushed pineapple
1/2 lb or more marshmallows, cut up
(or use miniature marshmallows)
1/2 pint whipping cream

Cut marshmallows in small pieces and mix into pineapple. Let stand over night or at least 5 hours. Then add whipped cream just before serving. Cherries may also be added. (Mother 1966)



ANGEL FOOD AND STRAWBERRY DESSERT

1 Angel Food cake
1 - 8 oz package cream cheese (room temperature)
2 packages Dream Whip
2 cans strawberries (or pie filling)

Break angel Food cake into small pieces. Mix the Dream Whip as directed. Add cream cheese. Mix well (with mixer). Blend Dream Whip and cream cheese with cake (by hand). Flatten out lightly in 9x13" pan. Put filling on top. Refrigerate.



EASY HOMEMADE CHOCOLATE ICE CREAM

1 - 14 oz can Eagle Brand sweetened condensed milk (NOT evaporated)
2/3 cup chocolate flavored syrup
2 cups (1 pint) Borden whipping cream (whipped)

In large bowl, stir together sweetened condensed milk and syrup. Fold in whipped cream. Pour into aluminum foil-lined 9x5-inch loaf pan. Cover. Freeze 6 hours or until firm. Scoop ice cream from pan or remove from pan, peel off foil and slice. Return leftovers to freezer.

PEPPERMINT CANDY: Omit chocolate syrup. In large bowl, combine sweetened condensed milk, 2 tablespoons water, 2 beaten egg yolks and 4 teaspoons vanilla extract. Fold in whipped cream and 1/4 cup crushed hard peppermint candy.

FRENCH VANILLA: Omit chocolate syrup. In large bowl, combine sweetened condensed milk, 2 tablespoons water, 2 beaten egg yolks and 4 teaspoons vanilla extract. Fold in whipped cream.



AMISH FUNNEL CAKES

3 eggs, beaten
2 cups milk
1/4 cup sugar
4 cups flour, sifted
2 tsp baking powder
1/2 tsp salt

Add milk and sugar to beaten eggs. In a separate bowl, sift dry ingredients. Add to egg mixture, beating until smooth. Heat oil to 375ºF and pour batter into hot fat through a regular household funnel. Control the flow of batter by holding your finger over the bottom of the funnel. You can make patterns, designs, swirls or whatever with the stream of batter as it flows into the hot fat. When "cakes" are golden brown, drain, sprinkle with confectioners sugar and serve warm.



EASY ECLAIR DESSERT

1 box of graham crackers
3 cups of milk
2 pkgs (4 serving size) French Vanilla Instant pudding
1 - 12 oz Cool Whip, thawed
1 - 16 oz Chocolate Fudge frosting
(Pillsbury makes one that tastes just like the topping on an eclair)!!

In a 13 x 9 pan, make one layer of graham crackers. Beat milk and pudding with a wire whisk (2 minutes). Gently fold in cool whip. Spread 1/2 of the mixture on the crackers. Make another layer of crackers; top with remaining mixture. Top with a layer of crackers. Remove top and foil from frosting and microwave on High for 1 minute. Pour over crackers, spread evenly. Refrigerate 4 hours or overnight. Makes 18 servings.



FRUIT COBBLER

1 box yellow or white cake mix
2 cans cherry or apple prepared pie filling
2 Sticks melted margarine

Empty pie filling into 9x13 baking dish. Sprinkle dry cake mix over top. Dribble melted maragine over top. Bake at 350 degrees until brown (approx 30 mins).

Variations:
Lemon cake mix with apple pie filling
Spice cake mix with apple pie filling



TWINKIE-TOFFEE TEMPTATION

1 small box vanilla instant pudding
2 cups milk
10 single Twinkies
8 oz Heath bars, crushed (1 cup)
4 oz Cool Whip

Prepare pudding with milk. Set aside. Slice Twinkies in halves lengthwise. Line a 13x9 inch dish with bottom halves of Twinkies, filling side up. Sprinkle 1/2 cup crushed candy. Pour in pudding. Spread Cool Whip over the top. Top with remaining candy. Cover and refrigerate.



LEMON SPONGE PUDDING CAKE

4 eggs, separated
1/3 cup fresh lemon juice
1 tsp lemon zest
1 tbsp butter
1 1/2 cups white sugar
1/2 cup sifted all-purpose flour
1/2 tsp salt
1 1/2 cups milk

Beat together egg yolks, lemon juice, lemon rind, and butter or margarine until thick and lemon colored. Combine sugar, flour, and salt; add alternately with milk to the yolk mixture, beating well after each addition. Beat egg whites until stiff. Blend egg whites into batter on low speed of electric mixer. Pour into 8 inch square baking dish. Place a pan of hot water in the oven, and set the baking dish into the pan. Bake at 350 degrees F for 45 minutes.

This is a very easy and delicious dessert. The crust rises to the top and covers gooey pudding beneath.

PIE CRUST

1 1/2 cups flour
1/2 cup shortening
4 to 5 tablespoons water
salt



FLAKY PASTRY (for 2-crust pie)

2 1/4 cups flour
1 1/2 tsp salt
1/3 cup cold milk
1/2 cup plus 1 tbsp veg oil

In bowl mix flour and salt. Mix milk and oil in same measuring cup (do not stir). Add to flour and mix lightly with a fork. Divide dough into two balls. Dampen table or counter and put a sheet of waxed paper down. Place one of the balls on the paper and put another piece of paper on the top. Roll out to fit pie pan. (If pastry tears mend it before placing in pan). Remove top paper and lift crust with the paper. Place into pan with the paper on top. Remove paper. Put filling in pie and repeat the procedure for the top crust. Trim and crimp ~ cut slits and bake however the recipe says.



FLAKY PASTRY (for single-crust pie)

1 1/3 cups flour
1 tsp salt
1/3 cup veg oil
3 tbsp milk

Follow above directions for Flaky Crust for 2-crust pie. When crust is in the pan, trim the edges 1" beyond edge of pan, poke bottom with a fork and crimp the edges under. Bake at 475 for 8 to 10 minutes or untill golden. Check after 5 minutes and if bubbles appear, prick with fork. Let cool before filling.

If you have any pastry trimmings left over, roll them out--spread with a bit of butter, sprinkle with cinnamon and sugar and roll up and cut into slices and bake for a few minutes. Yummy!



LEMON MERANGUE PIE

1 1/2 cups sugar
1/3 plus 1 tablespoon cornstarch
3 egg yolks, slightly beaten
1 1/2 cups water
3 tablespoons butter or margarine
2 tablespoons grated lemon peel
1/2 cup lemon juice
2 drops yellow food coloring (if desired)

Mix in saucepan: sugar and cornstarch. Stir water in gradually. Cook over medium heat, stirring constantly until mixture thickens and boils. Boil 1 minute. Slowly stir at least half the hot mixture into slightly beaten egg yolks. Then blend into hot mixture in saucepan. Boil 1 minute longer stirring constantly. Remove from heat. Continue stirring until smooth. Blend in: butter, lemon juice and grated lemon rind. Pour into baked pie shell. cover with merange (see below). Bake 8 to 10 minutes in 400 degrees oven.

PIE MERANGUE:
3 egg whites
1/4 teaspoon cream of tartar
6 tablespoons sugar
1/2 teaspoon vanilla

Beat egg whites and cream of tartar until foamy. Beat in sugar - 1 tablespoon at a time - continue beating until stiff and glossy. Do not underbeat ... beat in vanilla.



PUMPKIN PIE "DE LUXE"

Soften 1 package gelatin in 1/4 cup cold water
3 beaten egg yolks
1/2 cup milk
16 marshmallows
1 cup pumpkin
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmet
3 egg whites
1/2 cup sugar

Cook egg yolks, milk, pumpkin and marshmallows over low heat until marshmallows melt, stirring constantly. Remove and add gelatin. Stir until gelatin is dissolved. Add spices and let cool. Beat egg whites until stiff. Beat sugar into egg whites, then combine with pumpkin mixture. pour into baked pie shell and let cool.



8-MINUTE LIGHT 'N FRUITY PIE"

Here's a deliciously fruity pie that's so light it melts in your mouth - and you can make it in only 8 minutes!

1 package (3 oz) jello, any flavor
2/3 cup boiling water
2 cups ice cubes
3 1/2 cups or 8-oz container Cool Whip, thawed
Fruit (optional)*
8 or 9 inch graham cracker crumb crust

Completely dissolve gelatin in boiling water, stirring about 3 minutes. Add ice cubs and stir constantly until gelatin is thickened, about 2 to 3 minutes. Remove any unmelted ice. Using wire whip, blend in whipped topping; then whip until smooth. Fold in fruit. Chill, if necessary, until mixture will mound. Spoon into pie crust. Chill 3 hours.

*SUGGESTED FRUITS:
1 cup diced peeled pitted fresh peaches or apricots
1 cup fresh raspberries or blueberries
1 cup diced orange sections, or fresh strawberries or banana
1 can (8 3/4 oz) apricots or sliced peaches, drained and diced
1 can (8 1/4 oz) crushed pineapple in syrup, drained
1 can (8 1/4 oz) fruit cocktail, drained




ALASKAN PIE

1 cup crushed graham crackers
1 cup melted butter
2 tablespoons sugar
ice cream (any flavor)

Place crackers, melted butter and sugar in pie pan and put in oven for 7 minutes at 350 degrees. (this is a recipe from my high school cooking class (1956)! and I didn't have the oven degrees down on my card, but 350 would probably be correct)

TOPPING:
3 egg whites
1/4 teapsoon cream tarter

Put ice cream in pie shell and cover with merange. Broil for 2 - 3 minutes.** ** This may sound crazy but I have seen Martha Stewart brown her merangue with a blow torch! Honestly - you do it real quick and it browns the merangue without melting the ice cream!



GERMAN CHOCOLATE PIE

1 (8 or 9 inch) unbaked pastry shell
1 (4 ounce) package sweet cooking chocolate
1/4 cup margarine or butter
1 (14 ounce) can Eagle Brand sweetened condensed milk (NOT evaporated)
1/2 cup unsifted flour
1 teaspoon vanilla extract
1/8 teaspoon salt
2 eggs, beaten
1 (3 1/2 ounce) can flaked coconut (1 1/3 cups)
1 cup chopped pecans

Preheat oven to 350 degrees. In heavy saucepan, over low heat, melt chocolate and margarine; remove fromheat. Add sweetened condensed milk, flour, vanilla, salt and eggs; mix well. Reserving 1/4 cup coconut for garnish, stir in remaining coconut and nuts. Pour into pastry shell; garnish with remaining coconut. Bake 40 to 50 minutes or until top is firm and coconut is lightly browned. Cool thoroughly before cutting. Garnish with whipped cream if desired.



APPLE PIE POCKETS

1 package refrigerator pie crust
3 apples (peeled, cored and sliced thin)
1/3 cup sugar
2 tablespoon flour
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
2 tablespoons butter
milk
1/4 cup sugar and 1/2 teaspoon cinnamon combined in small bowl

Preheat oven to 400 degrees. Cut each circle of pie crust into four wedges. Mix together sugar, flour, cinnamon and nutmeg. Toss apple slices with mixture in a medium sized bowl. Place 6-8 mixture-coated apple slices on half of the pie crust wedge. Dot with a bit of butter and fold pie crust over top of apples. Seal around the open side edges with a fork dipped in milk. Slit top with a knife in a few places. Brush with a little milk and sprinkle with cinnamon-sugar mixture. Repeat with rest of pie crust pieces. Bake on lightly greased cookie sheet until golden brown or about 15-18 minutes.

Great served warm with ice cream! Makes 8.



STRAWBERRY PIE

1 baked 9" pie shell
1 quart hulled and cleaned strawberries
3 tbsp cornstarch
1 cup sugar
2 tbsp lemon juice
1/2 cup heavy cream,whipped (or you can use Cool Whip)

Crush 1/2 of strawberries, stir in cornstarch, sugar and lemon juice. Cook over medium heat, stirring until clear and thickened. Cool. Cut rest of berries in half and fold into cooled mixture. Put in crust and refrigerate until chilled. Served topped with whipped cream.

For a different take on this, soften cream cheese with a small amount of milk and spread it over the bottom of the pie shell before adding the strawberries. Adds a nice touch.



If you have a favorite recipe you would like to share, or if you have a recipe site you would like to add to my Recipe Links page, please send me an email. Make sure you tell me whether you want your name mentioned with the recipe or not. Thank You


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