Ingredients:

• 1/2 c. sugar
• 1/4 t. salt
• 2 c. flour
• 2 c. milk
• 1 c. butter melted
• 1 qt. apples (6-8 apples pared and sliced)

Preparation:

Mix sugar, salt and flour, add gradually milk to make a smooth batter. Add butter and apples to batter. Mix and pour into greased 13x9 baking pan. Bake at 350° F /175°C for 30 - 40 mins. or until brown.

Ingredients:

• 2 cans apple pie filling
• 1/4 c. golden raisins
• 4 T. butter
• 2 T. cinnamon
• 2 T. sugar
• 2 ready-made 9" pie shells
• 1 egg yolk 1-2 t. water
• 1 T. sugar

Preparation:

In a bowl mix pie filling, raisins, butter, cinnamon and sugar, pour into pie shell. Add top shell to pie, flute edges and cut holes in top for venting. Mix egg yolk and water, brush on top crust. Bake at 350°F / 175°C for 30 min. or until golden brown. Remove from oven and sprinkle with sugar.

Ingredients:

• 1 ready made graham cracker crust
• 1sm. instant vanilla pudding with nutra sweet
• 1 lg. can unsweetened pineapple (crushed)
• 1 med. Cool Whip
• 1/2 t. coconut flavoring

 

Preparation:

Mix all ingredients and put pour in pie shell. Refrigerate.

 

 

Ingredients:

• 4 egg yolks
• 6 egg whites
• 1 can sweetenet condensed milk
• 1/2 cup lime juice
• 3/4 cup sugar
• 1/2 teasp. cream of tartar

Preparation:

Beat egg yolks until lemon colored. Blend in condensed milk slowly. Add lime juice and mix well. Add cream of tartar to egg whites and beat until foamy. Continue beating, adding sugar one tablesp. at a time until egg whites peak. Fold 6 tablsp. of the meringue into the filling mixture. Pour into a 9" baked pie shell. Top with remaining meringue and bake at 325° until golden brown

Filling:

• 8oz. pkg. cream cheese ( softend )
• 1/3 c. sugar
• 1 t. salt
• 1 t. vanille
• 1 egg
• 1 1/4 c. chopped pecans
• 1 9" pie shell

Topping:

• 3 eggs
• 1/4 c. sugar
• 1 c. light corn syrup
• 1 t. vanille

Preparation:

Heat oven to 375°F/185°C . Prepare pastry. In a small bowl combine cream cheese, sugar, salt, vanille and egg. beat at medium speed until well blend. Pour into pie shell. Sprinkle with pecan. In a small bowl, combine all topping ingredients. Beat on medium speed just until blend. Gently pour topping over pecans. Bake at 375°F/185°C for 35 to 40 mins. or until center is firm to touch. Make 8 servings.

Refrigerate leftovers.

Ingredients:

• 2/3 c. sugar
• 1/3 c. melted margarine
• 3 eggs
• 1 c. chopped pecans
•  dash of salt
• 1 9" pie shell
• 1 c. dark corn syrup

Preparation:

Combine sugar, syrup and margarine, beat until creamy. Blend in salt and eggs. Put pecans in pie shell, cover with filling.

Bake at 350º for 45 mins. then 10 mins, more at 300º.

Ingredients:

1st layer:

• 2 c. crushed vanilla wafers
• 1/4 c. butter melted

2nd layer:

• 3 squares unsweetend chocolate melted
• 1/2 c. butter melted
• 3 beaten eggs
• 11/2 c. powdered sugar

3rd layer:

• 2-3 c. whipping cream
• 8 oz. miniature marshmallows

Preparation:

Mix all first layer ingredients together and press into pan, then chill. Mix all second layer ingredients together and add to top of cookie layer. Mix together all third layer ingredients and spread on top of chocolate layer. Crush 1 large peppermint stick and sprinkle on top.

Refrigerate.

Ingredients:

Crust

• 20 graham crakers
• 2 tbs. unsweetened cocoa
• 1/4 c. chopped almonds
• 7 tbsp. butter
• 3 tbsp. sugar
• 1/2 tsp. Amaretto

Filling:

• 6 oz. white chocolate with cocobutter
• 3/4 c. + 2 tbsp. sugar
• 4 eggs
• 3/4 c. whipping cream
• 1 tsp. vanilla
• 16 oz. cream cheese

Topping:

• 11/2 c. sour cream
• 1 tsp. vanilla
• 1/4 c. sugar

Preparation:

Crust: Crush together graham crackers, sugar, almond and cocoa. Transfer to bowl. Using fork cut in butter and Amaretto. Press into bottom and 2 inches up side of buttered 9-inch springform pan. Bake at 350°F/175°C for 10 minutes or until firm. Cool.

Filling: In top of double boiler combine white chocolate and 1/2 cup whipping cream. Melt over low heat. Cool to room temperature. In deep bowl process cream cheese and 1/4 cup whipping cream until smooth. Gradually add sugar. Add eggs, 1 at a time. Gradually add cooled chocolate mixture. Add vanilla. Pour into crust. Bake at 350°F/175°C for 45 minutes or until set. (Top may crack) Cool 15 minutes.

Topping: Process sour cream, sugar and vanilla until smooth. Spread on top of cake. Bake at 475°F/235°C for 7 minutes or until set. Chill 4-5 hours. Garnish with chocolate curls.