THE RECIPE HUT
PIE RECIPES (1)
45 Vanilla Wafers......................2 8oz.pkg. Cream Cheese-room temp
1/2 cup Butter-melted.................1 cup Whipping Cream-chilled
3 TBS Sugar..............................1 TBS Flour-white
1/2 tsp Nutmeg...........................2 tsp Vanilla
1 tsp Cinnamon...........................1/2 tsp Lemon Juice
1 TBS Vinegar-white.....................4 Eggs-separated
3/4 cup Sugar............................................
Pre-heat oven to 225. Adjust oven rack to middle of oven. Place cookie sheet on rack.. Butter a 9” springform pan. In a food processor, add vanilla wafers and process to curmbs. Add 1/2 cup butter, 3 TBS sugar, cinnamon, and nutmeg, and process 10 seconds. Press crumbs in bottom of springform pan and 2 inches up sides.
In food processor, place egg whites and process 8 seconds. Add vinegar, and process 1 minute, scraping the sides of bowl down once. Add cream cheese, process 30 seconds. Add whipping cream, lemon juice, flour, and vanilla, and process 15 seconds. Spoon whites into mixture in a ring, turn maching on and off twice.Run a spatula around the sides, then off/on 3 more times. Transfer mixture to crust, place pan on cookie sheet, bake 2 hours. Turn off the oven and leave cheesecake in for 1 more hour with door closedl Remove cheesecake and let cool on rack. Cover and refrigerate.
1 1/2 cup Cookie Wafers-chocolate............1/4 cup Cream de menthe
3 TBS Cream de Cacao..............................1/4 cup butter-melted
3 cups Marshmallows-small........................1 1/2 cup cream--whipped
1/4 cup Chololate-grated.............................1/2 cup Milk
Crush wafers and add melted butter. Press evenly into 8 inch pie pan. Bake 10 minutes at 350. In sauce pan, combine marshmallows and milk. Stir constantly until melted. Chill until thickened. Gradually add the Menthe and the Cacao into the marshmallow mix. Fold 1 cup of whipped cream intothe mixture. Pour into baked crust. Garnish with the remaining whipped cream and grated chocolate. Chill at least 4 hours. Keep refrigerated.
3 c Blueberries (frozen or fresh)................3/4 c Sugar
1 tb Butter
Dumplings:
1 1/2 cups sifted flour...............................2 level tsp. baking powder
3/4 tsp. salt..............................................1/2 cup sugar
3/4 cup milk
Heat blueberries, sugar, and butter to boiling point and then drop in the dumplings by spoonfuls over berries . Cook 10 minutes uncovered, then place cover on kettle and cook 10 minutes more without removing cover. Serve warm with hard sauce if desired. Stir up dumpling ingredients, mix to a soft dough and drop by spoonfuls over the berries. Serves 6.
1 cup of Rice-cooked.............................2 Eggs-beaten
1/2 tsp Cinnamon....................................2 cups Milk
1/4 tsp Nutmeg.......................................1/2 cup Sugar
1 tsp Vanilla
Combine all ingredients except cinnamon in a buttered casserole dish mixing well. Sprinkle lightly with sugar and dot the top with tiny bits of butter. Place in oven and bake about 45-55 minutes or until golden brown and center is solid. I like to add some crumbled cornbread or bisquit that has been saved and frozen. You can also add coconut or raisins.
You can either use a prepared pie crust, or try this recipe. It is a great pie crust recipe.
1 c all-purpose flour...................................1 1/2 Tbsp. shortening
1/4 tsp. salt..............................................1/8 c ice water
3/4 stick butter
Put flour and salt in the bowl of a food processor. Cut the butter and shortening into the flour. Process a few seconds until the mixture resembles a coarse meal. Add the water very gradually, processing briefly. The whole process should take about 20 to 30 seconds. Wrap and chill for an hour. Remove from refrigerator, and let stand 15 minutes before rolling. Double this up for a top and bottom crust.
1 c sugar.................................................1 12-oz. can 7-UP
3 Tbsp. cornstarch...................................whipped cream
1 pint strawberries........
In a medium-sized sauce pan combine sugar, cornstarch, and 7-UP until creamy. Cook over medium to medium-high heat until the mixture becomes thick. Then cool to room temperature and add a couple of drops of red food coloring. Wash, and cut strawberries into quarters, or smaller depending on how large they are. Sprinkle a teaspoon or two of sugar on the strawberries, and place them in the shell. Pour the cooled 7-Up mixture over the strawberries. Allow this to set for a few minutes. Serve with plenty of whipped cream.
12 oz semisweet chocolate.....................1 /2 C. granulated sugar
4 Tbs. Unsalted butter.............................1 1/2 C. heavy cream
2 Tbs. Triple strength brewed...................1 /4 C. confectioners sugar
--coffee or Grand Marnier.......................2 Tbs. Vanilla extract
2 egg yokes...........................................1 Tbs. Grand Marnier
8 egg whites
Place chocolate and butter in a double boiler over simmering water. Heat until the mixture is melted then remove from the heat. Stir in the coffee or Grand Marnier and the egg yolks and set aside. Beat the egg whites until soft peaks form. Add sugar one spoon at a time. Beat for an additional 5 minutes or until the whites are very stiff. With a wire whisk, gently fold 1/3 of the egg whites into the chocolate mixture. Carefully fold in the rest of the egg whites but do not over mix. Place the bowl covered in the refrigerator for about two hours until the mixture is
very thick. Whip the cream, confectioners' sugar, vanilla and Grand Marnier until stiff peaks form. Fold 2 /3 of the cream into the chocolate mixture and put the remaining cream into a pastry bag with a fluted tip. Put the chocolate mousse into champagne or individual desert dishes and decorate with whipped cream from the pastry bag.
21 oz can cherry pie filling...............................8oz container whipped topping
1 - 14oz can sweetened condensed milk..........8oz can crushed pineapple/drained
1 cup chopped pecans
Combine all together in a bowl and chill for 3 hours.
5 LARGE apples, thinly sliced......................1 egg, beaten
1 tsp. lemon juice........................................1/2 c. sifted flour
3/4 c. sugar.................................................1/2 t. baking powder
1/4 c. butter or margarine..............................1/3 t. salt
Place apples in well greased square pan and sprinkle with lemon juice. Cover with 1/4 c. sugar. Cream together butter and remaining 1/2 c. sugar; add egg and mix. Sift together flour, baking powder, and salt; mix with creamed mixture. Spread over fruit. Bake in moderate over (350F) for 45 minutes. Serve hot or cold, with thin custard sauce, whipped cream, or ice cream. Serves 8.
1 Package (8 oz.) cream cheese..................1 Box powdered sugar (sifted)
1 Large can crushed pineapple/drained..........1 Large Cool Whip
2- 8 inch pie shells (cooked)..........................Pecans as desired
Soften cream cheese at room temperature. Add sugar and pineapple. Fold in Cool Whip and pecans. Pour in (2) 8 inch baked pie shells.
1 can Eagle Brand cond. milk....................1 small can pineapple/drained
9 oz cool whip..........................................1 cup pecans/chopped
juice from 2 lemons
Mix condenced milk with lemon juice until stiff. Add pineapple, nuts, and then cool whip. Fold gently and pour into 9" graham cracker crust. Chill 2 hours before serving. Makes 2 pies.
2 graham cracker crusts .............................2 8 oz. pkgs. cream cheese
1 9 oz. carton Cool Whip.............................1 box powdered sugar
1 can crushed pineapple..............................Pecans
Mix cream cheese and sugar. Add other ingredients execept cracker crusts and
mix well. Pour into crusts. Refrigerate 2 hours before serving.
Unsalted crackers.....................................Cherry Pie Filling (or Blueberry)
1 Large tub of light Cool Whip....................2 Pkg. instant vanilla pudding (4 oz ea)
Make up the two vanilla puddings as per package directions. In a 9x13" baking dish, place a layer of crackers, side by side, but being careful not to overlap. On top of this spoon a layer of the vanilla pudding. Place another layer of crackers on top, followed by a layer of Cool Whip. Continue to layer crackers, pudding, crackers and Cool Whip. Spread pie filling on top of the last layer. Refrigerate 6 to 8 hours before serving. This dessert can also be made the night before. Tip: Try Light Cool Whip and Light or Weight Watcher's Vanilla Pudding for a little
healthier dessert.
Filling:
5 cups(about 3 med.) Sliced, peeled apples
2 Tablespoons Sugar
Topping:
1 Cup Rolled Oats...........................1/2 Cup Brown Sugar
1/4 Cup Butter.................................1/4 Cup Flour
1/4 Teaspoon Nutmeg, Ginger Or Cinnamon
Put apples and sugar in a micro bowl and cover and vent. Cook on High for 5 -7 minutes, stirring twice. Assemble topping in a mixing bowl. Cut in butter until coarse crumbs. Sprinkle over filling. Microwave all uncovered on high for about 3 minutes.
1 cup rolled oats (not instant)...................1 cup plain flour
1 cup brown sugar...................................2/3 cup butter/softened
8 cups apples(6-8 Medium).......................1 TBS fresh lemon juice
3/4 cup brown sugar/packed......................2 TBS plain flour
1/2 tsp ground cinnamon..........................2 tsp. ground nutmeg
3/4 tsp. salt..............................................9" single crust
Stir rolled oats with flour and brown sugar in a small bowl. Using a fork, work in butter till mixture is crumbly. Do not use a food processor as it breaks up the oats.
Place oven rack on lowest level and pre-heat oven to 425F. Peel and slice apples into 1/4 inch wedges. Measure 8 cups into a large bowl. Sprinkle with lemon juice and stir to coat. In a small bowl, stir brown sugar with flour, cinnamon and salt. Stir into apples.
Roll out pastry and fit into a pie plate. Trim overhang to about 3/4 inch from edge. Fold under, press into a high edge and flute. Spoon apple mixture into pastry, mounding in middle. Press down lightly on apples. Cover apples with the crumb topping. Do not press topping down.
Carefully place pie on a shallow baking sheet with sides to catch drippings. Replace any crumble that may have fallen off. Place sheet holding pie on bottom rack of 425F oven. Immediately turn oven down to 350F. Bake until apples are fork tender, from 1 to 1 1/4 hours.
Serve warm or cold.
28 cups sliced, peeled Apples.......................1/4 tsp. Nutmeg
4-1/2 cups White Sugar................................1 tsp. Salt
1 cup Cornstarch..........................................10 cups Water (see note below)
2 tsp. Cinnamon...........................................3 Tbsp. Lemon Juice
Pack apple slices tightly in quart jars. Make a syrup from sugar, cornstarch, cinnamon, nutmeg, salt and water. Cook and stir until thick and bubbly. Add lemon juice, seal and process jars in water bath for 20 minutes. Makes 7 quarts of filling.
NOTE: You can also dry pack the apple pie filling; the juices from the apples will be all you need during the canning process.
Variation: Line pie plate with tin foil and pour nearly 3/4 full of pie filling. Cover, and freeze. Filling will retain shape once frozen- wrap in a second layer of tin foil and label. When you are ready to make your pie, just place pre-formed filling into a pie shell, cover with top pie crust, and bake.
Apple Crunch: First, line your apple wedges in the bottom of a 9x12" baking pan. Mix the following ingredients and lightly mix them with the apples:
1 Cup Sugar .................................................1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
Mix together the following, and put on top:
2 squares of margarine ...................................2 Cups brown sugar
1 1/2 Cups Flour ............................................1/2 Cups rolled oats
Bake for 35 minutes at 375 degrees.
1 6 oz. can frozen Limeade...........................1 8 oz. carton Whipped Cream
1 can Condensed, Sweetened Milk................9" Graham Cracker Crust
Mix milk and frozen (slightly melted) limeade thorouhly. Fold in thawed cool whip. Pile high into crust and chill at least 2 hours before serving. You can add green food coloring if you like. You can also use Pink Lemonade for a different twist...just remember to use red food coloring then!
1 1/2 lbs. Bing cherries, pitted .................4 eggs
salt ........................................................1/2 cup sugar
1/2 cup flour ...........................................5 tbsp butter
1 cup milk ..............................................sugar for sprinkling
Generously butter a wide, shallow baking dish and arrange the cherries evenly over the bottom. Beat the eggs lightly in a large boel; beat in a pinch of salt and the sugar. Sift in the flour gradually, still beating. Melt two-thirds of the butter and beat it in. Stir in the milk. Pour this batter over the cherries and dot with the remaining butter. Bake in a preheated 400 degree oven for 35-40 minutes, until the batter is set. If you don't want to serve immediately, it may help to
prevent the batter sinking if you turn the oven down to 325 and bake for a few minutes longer. Sprinkle with sugar and serve hot or lukewarm, with cream. Serves 4-6.
1 (8-oz.) pkg. cream cheese, softened
1 (14-oz.) can "Eagle Brand" sweetened condensed milk
Green food coloring
16 "Keebler Grasshopper" fudge mint cookies, coarsely crumbled
1 (8-oz.) container frozen nondairy whipped topping, thawed
1 (6-oz.) "Keebler Ready Crust" chocolate pie crust
With mixer, beat cheese until fluffy; gradually beat in sweetened ondensed milk until smooth. Stir in food coloring, then crushed cookies. Fold in whipped topping. Pour into crust. Chill at least 3 hours. Garnish: chocolate shavings, additional cookie pieces, or mint leaves). Refrigerate leftovers.
1 pie shell (graham cracker or flaky pastry.
Filling:
3/4 cup sugar...........................................1 envelope unflavored gelatin
1/2 cup cold water....................................3 eggs, separated
1/3 cup green creme de menthe.................1/4 cup creme de cacao
1/2 cup heavy cream.................................Few drops green food coloring (optional)
Topping:
1/2 cup heavy cream, whipped to soft peaks Chocolate curls.
FILLING: Heat and stir 1/2 cup sugar, gelatin, and water in the top of a double boiler over simmering water until gelatin dissolves. Lightly beat egg yolks, blend in a little hot mixture, then return to pan. Cook and stir 3-5 min until thickened and no raw taste of egg remains. Remove from heat, add liqueurs and mix. Place a circle of wax paper flat on sauce and cool until mixture mounds when dropped from a spoon. Whip cream to soft peaks, fold into sauce, and, if you
like, tint pale green. Beat egg whites until foamy, gradually beat in remaining sugar, and continue to beat until soft peaks form; fold into sauce. Spoon into pie shell and chill until firm, at least 3-4 hours. Top with swirls of whipped cream and sprinkle with chocolate curls.
Variation: For Brandy Alexander Pie: Prepare as directed but substitute 1/3 cut brandy for creme de menthe.
Crust:
1 1/2 c Chocolate wafer crumbs.....................1/4 c Sugar
1/4 c Unsalted butter
Filling:
1 1/2 ts Unflavored gelatin.............................1 1/3 cup Heavy cream, well chilled
1/4 c Sugar................................................1/4 c Green creme de menthe
1/4 c White creme de cacao........................4 lg Egg yolks
Garnish:
Mint flavored chocolate, grated
Stir together the wafer crumbs, sugar, and butter until the mixture is combined well. Pat mixture onto bottom and sides of a buttered 9-inch pie plate. Bake in the middle of a preheated 450f oven for 5 minutes. Let cool completely.
In a metal bowl, sprinkle the gelatin over 1/3 cup of the cream and let it soften for 5 minutes. Whisk in the sugar, creme de menthe, creme de cacao, and the egg yolks. Set the bowl over a saucepan of simmering water, and cook the mixture, whisking constantly, until it measures 160f on a candy thermometer. Transfer the custard to an ice water bath and stir until it is cooled and
thickened. In another bowl, beat the remaining cream until it holds stiff peaks. Fold it into the custard thoroughly. Pour the filling into the crust and chill the pie for at least 4 hours or until it is set. Sprinkle with grated chocolate and serve. Serves 6.
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