The Kuntry Koop
Pie Recipes
2 tbs. butter
3 tbs. packed
brown sugar
1- 1/2 c. red seedless grapes
1- 1/3 c. Bisquick baking
mix
1/4 c. sugar
1/3 c. milk
2 tbs. vegetable oil
1/2 tsp. almond extract
1 egg
Preheat oven to 350°.
Halve grapes. Melt butter
in 8" x 8"pan. Sprinkle brown sugar over melted butter.
Arrange grape halves on
brown
sugar mixture.
Mix remaining ingredients;
beat well 30 seconds. Pour over grapes.
Bake 35 to 40 minutes or
until
done. Immediately invert onto heatproof serving plate. Let pan remain a
few minutes before removing.
2 lbs. fresh peaches,
peeled
& sliced, about 4 cups
1/2 c. brown sugar
1 1/2 tbs. cornstarch
2 tsp. lemon juice
1/2 tsp. ground cinnamon
1 9-inch pie crust, baked
Topping
1/2 cup flour
1/3 cup brown sugar
1/4 cup butter, softened
1/4 tsp. cinnamon
1/3 cup chopped nuts,
optional
Combine the peaches with
the
sugar,cornstarch, lemon juice, and
cinnamon. Toss lightly.
Place
peach mixture in the baked shell, cover
with wax paper, and
microwave
on high for about 5 minutes, turning halfway through the
cooking.Sprinkle
with crumb topping and microwave on high for 4 to 5 minutes or until
topping
is set. Let stand until
cool.
Crumb Topping: Combine
topping
ingredients with a fork.
1 Keebler Butter
®flavored
ready crust pie crust
1 small (3 oz.) vanilla
instant
pudding
1 small (3 oz.) chocolate
instant pudding
1 c. milk
1/4 tsp. nutmeg
1/4 tsp. cinnamon
2 c. vanilla ice cream,
softened
3 tbs. whipped topping
1 small chocolate bar
Mix pudding and milk.
Stir
in ice cream and spices. Pour into shell and put into freezer.
Before serving, decorate
with
whipped topping
and chocolate curls.
1 pkg. (4 servings size)
vanilla
flavor instant pudding and pie filling
1 tbs.. instant coffee
1 c. cold milk
3-1/2 c. whipped topping
1 graham cracker pie crust
Combine pie filling mix,
instant
coffee and milk in bowl. beat slowly with rotary beater or at lowest
speed
of electric mixer for 1 minute.
Fold in 1-1/2 c of the
whipped
topping. Spoon into crust. Freeze until firm. Top with remaining
whipped
topping.
1 can (14 oz.) sweetened
condensed
milk
1 tsp. grated lemon rind
1/2 c. lemon juice
3-1/2 c. whipped topping,
thawed
1 graham cracker pie crust
Combine milk, lemon rind
and
juice in a large bowl. Fold in whipped topping, blending well.
Spoon into crust and chill
2 to 3 hours.
1 pkg. refrigerated pie
crust
4 (1 oz.) squares
unsweetened
chocolate
1 can (14 oz.) sweetened
condensed
milk
1 tsp. almond extract
1-1/2 c. whipping cream,
whipped
1 can (21 oz.) cherry pie
filling, chilled
toasted almonds, optional
Prepare pie crust as
directed
on package for 1 crust, baked shell. In saucepan over medium-low heat,
melt chocolate with condensed milk. Remove from heat; stir in extract.
Pour into large bowl; cool to room
temperature. Beat until
smooth.
Fold in whipped cream. Pour into prepared pastry shell. Chill 4 hours
or
until set. Serve with pie
filling. Garnish with
almonds
if desired.
Refrigerate leftovers.
Chocolate
Banana Coconut Cream Pie
1 deep dish pie crust
2 sq. semi-sweet chocolate
1 tbs. milk
1 tbs. butter or margarine
2 bananas, sliced
1-1/2 c. cold milk
1 pkg. (4 serving) vanilla
flavor- instant pudding & pie filling
1-1/2 c. shredded coconut
1-1/2 c. frozen whipped
topping,
thawed
Shredded coconut, toasted
Bake pie crust according to package directions. Cool.
Microwave chocolate, 1
T.milk
and butter in medium microwave safe bowl on high for 1 to 1-1/2 minutes
stirring every 30 seconds.
Stir until chocolate is
completely
melted.
Spread evenly in pie crust.
Arrange banana slices over chocolate. Pour 1-1/2 c. milk into large
bowl.
Add pudding mix; beat with wire
whisk 2 minutes.
Stir in 1-1/2 c. coconut.
Spoon over banana slices in
crust. Spread whipped topping over pie. Sprinkle with toasted
coconut.
Refrigerate 4 hours or until
set. Store in refrigerator.
8 servings.
1/2 c. margarine, melted
1 c. sugar
1/2 c. flour
2 eggs, slightly beaten
1 tsp. vanilla
3/4 c. pecan halves/pieces
3/4 c. chocolate chips
Mix ingredients in order given. Pour into unbaked 9"pie crust. Bake at 350º for 30 mins.
3 c. strawberries, hulled
1/2 c. white sugar
1 tbs. cornstarch
1 c. water
butter or margarine
1 c. all-purpose flour
1 tbs. white sugar
1- 1/2 tsp. baking powder
1/2 tsp. salt
3 tbs. butter or margarine
1/2 c. cream
Preheat oven to 400º.
Butter a 2 quart baking
dish.
Combine sugar, cornstarch, and water. Cook over medium heat stirring
constantly,
until thick and hot. Stir in strawberries, and remove from heat. Pour
mixture
into the baking dish, and dot with butter or margarine. Sift
together
the flour,
sugar,baking powder, and
salt.
Blend in 3 T. butter or margarine. Stir in cream. Mixture
should
be fairly soft. Spoon on top of berries.
Bake for 25 minutes.
3 eggs, separated
1- 14 oz. can condensed milk
1/2 c. key lime juice
1 9-inch graham cracker crust
1 tbs. sugar
In a medium bowl, mix together egg yolks, condensed milk and key lime juice. Pour mixture into pie crust. In small bowl, beat egg whites on a very high speed. Then slowly add sugar. Beat meringue until stiff but not dry. Spread meringue on top of the pie filling and put in the oven at 400º . Cook until meringue is slightly brown.
Crust:
1- 1/2 c. flour
1- 1/2 tsp. sugar
1 tsp. salt
1/2 c. oil
2 tbs. cold milk
Filling:
6 c. tart apples, sliced
1/2 cup sugar
2 tbs. flour
1 tsp. cinnamon
3/4 tsp. nutmeg
Topping:
1/2 c. flour
1/2 c. sugar
1/2 c. cold butter or
margarine
Mix dry ingredients for
pastry;
blend milk in with fork.Pat pastry with hand into 10 inch pie pan;
flute
edge.Peel and sliced apples;toss with mixture of sugar, flour, and
spices.
Pour into crust. Blend topping ingredients together and sprinkle over
top
of apples.
Place pie in medium sized
brown paper bag; fold up ends of bag.Bake at 350º for 1- 1/2
hours. --don't peek!
Crust:
20 saltine crackers (crushed
into fine crumbs) about 3/4 c.)
4 egg whites
1- 1/4 tsp. baking powder
1 -1/4 c. sugar
1 tsp. vanilla
1 c. chopped pecans
Beat the egg whites until
stiff,
but not dry.
Gradually add 1- 1/4 c.
sugar,
a little at a time beating till stiff. Gently fold in 1 t. vanilla,
nuts
and cracker crumbs. Pour into greased pie plate and bake 50-55 minutes
at 300º. Cool meringue shell.
Filling:
Melt 1 pkg. German sweet
chocolate
and 3 tbs. water.
Cool until thickened. Add
1 tsp. vanilla and then fold in 1 carton whipping cream whipped to
stiff
peaks. Fill pie shell with this mixture. Chill for 2 hours. Garnish
with
chocolate curls or chocolate designs.
1 c. margarine
1 c. brown sugar
1/2 c. granulated sugar
2 eggs
1- 1/2 tsp. vanilla extract
2 - 1/4 c. flour
3/4 tsp. salt
1 tsp. baking soda
1-12oz. package chocolate
chips
margarine and flour for pan
Preheat to 375º.
Grease and flour 10" pie pan.
Combine flour, salt, &
baking soda in medium bowl. Cream together sugar, brown sugar &
margarine
in large bowl .Beat in eggs and vanilla. Add flour mixture to creamed
mixture
a little at a time. Stir until smooth. Stir in chocolate chips. Pour
into
pie (or cake) pan.
Bake for 45-50 minutes. Cool for 15 minutes.
1c. sugar (1/3 brown -
2/3
white)
1 tbs. flour
pinch of salt
1- 1/2 c. whipping cream
2 egg whites
Mix sugar, flour, salt
and
cream. Add beaten
egg whites. Fill unbaked pie
shell. Bake at 325º degrees for one hour.
4 eggs
2 c. brown sugar
1 c. granulated sugar
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. nutmeg
1/4 tsp. cloves
2 tsp. salt
4 tbs. flour
1- #2 1/2 can pumpkin
3 c. whole milk
Beat eggs & sugar
together
slightly. Add spices,salt and flour, then the pumpkin mixture.
Bake at 425º for 10
minutes,
then 350º for 1 hour. This makes 2 pies.
1 c. applesauce
1 c. sugar
1 c. milk
3 eggs
4 tbs. melted butter
1 tsp. vanilla
Bake combined ingredients in a single unbaked pie crust at 350º until set.
1- 9 inch graham or Oreo
crust
1 (8 oz.) package cream
cheese
1 c. powdered sugar
1 (8 oz.) package instant
vanilla pudding
1 (16 oz.) container Cool
Whip
1-1/2 c. milk
20 Oreo cookies, crushed
1 tsp. vanilla
Beat cream cheese and sugar together. In another bowl, beat pudding and milk until thick. Add cool whip and vanilla to pudding. Add cream cheese mixture to pudding mixture, stirring well. Layer the cookies crumbs and the pudding mixture into crust beginning with a layer of cookie crumbs and reserving enough cookie crumbs to cover the top.
1- 9" crust
1 to 1-1/2 c. milk
1/3 c.flour
2 tbs. sugar
1 tsp. vanilla
2 tbs. butter
cinnamon - to your taste
Mix the milk, flour,
sugar
& vanilla. Pour into the unbaked crust. Dot with
the butter, and sprinkle
with
cinnamon.
Bake at 350º until the
mixture is set.
1 pkg. of instant pudding
(chocolate
works best)
1 c. milk (or as needed to
make the pudding)
1 container cool whip
1 pre baked pie crust
Whopper's malted milk balls
Make the pudding and let
it
chill for a while .Fold in the cool whip.Put the mixture in the pie
crust
and chill until ready to serve.
Decorate with Whopper's
before
serving.
Variation: Mix the
Whopper's
into the pudding and and cool whip before
putting it into the pie
crust.
1 c. brown sugar
1- 1/2 c. milk
5 tbs. flour
2 egg yolks
salt
2 tbs. melted butter
Mix sugar, flour, and
pinch
of salt together.
Add 1/2 milk gradually and
mix to smooth consistency. Add remaining milk and egg yolks .Cook
in double boiler until thick , add butter
and mix well. Bake in oven
350º for 15 minutes.
3 eggs
1- 14 oz. can sweetened
condensed
milk
1 c. flaked coconut
1- 1/4 c. hot water
1 tsp. vanilla
1/4 tsp. salt
1/8 tsp. ground nutmeg
1 ready-made unbaked pie
crust
Preheat oven to 425º
.
Bake pastry shell 8 minutes.
In a medium mixing bowl beat eggs. Stir in milk, water, vanilla, salt
and
nutmeg, mix well. Stir in 1/2 c. coconut.
Toast the remaining 1/2 c.
coconut . Pour filling into crust and sprinkle with toasted coconut,
then
bake 10 minutes. Reduce temperature to 350º and bake for 25
to 30 more minutes, or until knife comes out clean.Cool. Chill
thoroughly.
graham cracker crust
2 egg yolks
1 can eagle brand milk
1/2 c. fresh
squeezed
lemon juice
Cool whip (opt.)
Beat egg yolks and lemon
juice.Add
milk.
Pour into graham cracker
crust.Chill
well before serving.Top with cool whip if desired
2- 1/2 tbs. flour
1 tsp. cinnamon
6 tbs. corn syrup
4 c. pears, peeled and
sliced
1 tbs.margarine
1- 1/2 t. allspice
pinch of salt
2 pie crusts, unbaked
2 tsp. vanilla
1 tbs.
evaporated
milk
1 tbs. brown sugar
Preheat oven to 425°.
Mix together flour,
cinnamon,
allspice, & salt. Add pears to dry ingredients & mix
until
pears are coated. Place the pear mixture in one of the
crusts.
Melt margarine & mix with corn syrup & vanilla. Spread
syrup
mixture over pears. Cover with the other crust.
Mix milk & 1 T. brown
sugar .
Brush top of pie with sugar
mixture.
Bake 15 minutes & then
reduce heat to 350°. Bake until top crust is browned
1 can Eagle Brand
Milk®
1/2 c. fresh lemon juice
12 oz. Cool Whip Lite®
1 qt. fresh strawberries
2 deep dish pie shells, baked
Mix Eagle brand milk
&
lemon juice. Fold in cool whip & strawberries.
Pour into cooked pie shells.
Refrigerate until well chilled before serving.You may add strawberries
on top of pie if desired.
6 tbs.peanut butter
1 tbs. honey
2 c. Rice Krispies®
1 box instant
chocolate pudding
2 sliced bananas
2 c. milk
12 oz. Cool Whip®
Mix peanut butter &
honey
together. Add Rice Krispies to peanut butter
mixture. Press mixture
into bottom & sides of a pie pan. Arrange sliced
bananas over peanut butter
crust. Mix pudding with milk and spread over
bananas. Top with Cool
Whip .
1 egg, beaten
1/2 c. sugar
1/2 c. milk
2 tbs. vegetable oil
1 c. flour
2- 1/4 tsp. baking powder
1 can (21 oz.) apple pie
filling
1 can (21 oz.) cherry pie
filling
1 tbs. lemon juice
1 tsp. vanilla extract
TOPPING:
1/3 c. packed brown
sugar
3 tbs. flour
1 tsp. cinnamon
2 tbs. butter or
margarine,softened.
In a bowl, combine first
four
ingredients. Combine flour and baking powder; add to egg
mixture
and blend well. Pour into a greased 9 X 13 in. baking pan.
Combine
pie fillings, lemon juice and vanilla; spoon over batter.
For topping, combine all
ingredients;
sprinkle over filling. Bake at 350 º for 40-45 minutes or until
bubbly
.. If necessary, cover edges with foil to prevent over
browning.
4 c. peeled, sliced
apples
(About 6 apples)
3/4 c. brown sugar
1/2 c. flour
1/2 c. oatmeal
1 t. cinnamon
1/2 tsp. nutmeg
1/3 c. butter or margarine
Place apples in a greased 8 X 8 in pan. Crumble remaining ingredients. Put over apples and bake at 375º--- 30-35 minutes.
2 c. graham cracker crumbs
1/2 c. butter or margarine,
melted
2 pkg. (3.4 oz. each)
instant
vanilla pudding mix
2 c. milk
1 quart butter pecan ice
cream,
softened slightly
1 carton (8 oz.) frozen
whipped
topping, thawed
2 Heath candy bars (1.4 oz.
each), crushed
In a bowl, combine crumbs
and
butter. Pat into the bottom of an ungreased 9 X 13 in. pan. Chill. In a
mixing bowl, beat pudding mixes
and milk until well blended,
about 1 minute. Fold in the ice cream and whipped topping.
Spoon over crust.
Sprinkle with crushed candy
bars. Freeze.
Thaw 20 minutes before
serving.
1- 9 in. graham cracker
crust
1- 8 oz. pkg. cream cheese,
softened
1- 14 oz. can Borden Eagle
Brand Sweetened Condensed
Milk
1/3 c. ReaLemon Lemon Juice
1 tsp. vanilla
1- 21 oz. can cherry pie
filling
In a large mixer bowl,
beat
cream cheese until fluffy.
Gradually beat in sweetened
condensed milk until smooth.
Stir in lemon juice and
vanilla.
Pour into prepared crust. Chill 3 hours or until set.
Top with cherry pie filling
before serving.
Refrigerate leftovers.
2 c flour
1/2 c shortening
fruit, stewed
1 tsp. salt
1/3 c water, cold
Sift the flour and salt
together,
cut in the shortening and mix with
hands. Add water.
Roll out about 1/8 inch
thick
on a floured board.
Cut with a large cookie
cutter
about 4 inches in diameter.
In each round, place 1 1/2
Tbs. sweetened mashed fruit (dried
apricots, peaches, prunes
or thick apple sauce).
Moisten edges with cold
water,
fold to make semi-circle and press
edges together with a fork.
Fry in deep fat.
1 1/2 cups milk
1 cup sugar
3/4 cup shredded
coconut
3 tbs. all-purpose
flour
1 tbs. melted butter
1/4 tsp. vanilla
1 9 in unbaked pie
shell
In a large bowl,mix
together
milk, sugar, coconut, eggs, flour, butter and vanilla. Stir till
combined.
Pour into pie shell. Bake at 350 ° for 1 hour or until knife
inserted
in center comes out clean.
1 small can frozen
lemonade
1 can condensed milk
1 large container Cool
Whip®
2 graham cracker pie shells
In a mixing bowl, combine
lemonade
and milk thoroughly. Add Cool Whip.
Pour mixture into pie
shells.
Chill and serve.
1 1/2 c. crushed filled
chocolate
sandwich cookie crumbs
1/3 c. butter or margarine,
melted
1 1/2 tbs. instant coffee
2 cups cold milk
1 (8 ounce) container
nondairy
whipped topping
1 (3 ounce) package cream
cheese
1 (6.75 ounce) package
instant
chocolate fudge pudding mix
filled chocolate sandwich
cookies crumbs, optional
nondairy whipped topping,
optional
Combine cookie crumbs and
melted
butter or margarine.Press in the bottom and up the sides of a 9 inch
pie
pan.
Chill.
Mix pudding according to
directions
on the package using 2 cups of milk. Blend in cream cheese and coffee.
Fold in nondairy whipped topping. Pour filling into cookie crust. Chill
2 to 4 hours prior to serving. Garnish with additional whipped topping
and crushed cookie crumbs if desired.
Makes 1 pie
1 cup chopped pecans
1/4 cup sugar
1/2 cup firmly packed
brown sugar
2 tbs. flour
1/3 cup butter
or
margarine, melted
1/2 tsp. cinnamon
1 package Pillsbury
All Ready Pie Crusts
1/8 tsp.nutmeg
6 cups (6 medium)
sliced,
peeled apples
Preheat oven to 375 °
F.
In a 9-inch pie pan, combine pecans,
brown sugar, and butter;
spread
evenly over bottom of pan. Prepare
pie crust according to
package
directions for two crust pie, placing bottom of crust over pecan
mixture
in pan.
In a large bowl, combine apples, sugar, flour, cinnamon, and nutmeg; mix lightly. Spoon into pie crust lined pan. Top with second crust and flute; cut slits in several places.
Bake for 40 to 50 minutes
or
until crust is golden brown and apples are tender. Cool pie upright in
pan for 5 minutes. Place serving plate over pie; invert. Carefully
remove
pan. Some nuts may remain in pan; replace on pie with knife.
Cool at least 1 hour before
serving. Garnish as desired.
1 cup cold milk
20 chocolate sandwich
cookies, crushed
1 pkg. (4 oz. serving)
Chocolate flavor Instant Pudding
1-1/2 cups "rocks"*
1 (8 oz) container
Cool
Whip
1 graham cracker pie
crust
* Rocks = Granola
chunks,
chocolate chips, peanut butter chips, chopped
peanuts,
or any combination thereof...
Pour milk into medium
bowl.
Add pudding mix. Beat with wire whisk until well blended. Let stand 5
mins.
Fold in whipped topping. Stir 1 cup
of the cookies and "rocks"
into pudding mix. Spoon into pie crust.
sprinkle with remaining
cookies.
Freeze until firm, about 4 hours.
1 1/2 cups sugar
1 1/4 cup evaporated
milk
2 tbs. flour
1/4 cup water
3 tbs. cocoa
3/4 cup chopped pecans
2 eggs
1/2 cup coconut
(sweetened)
1/2 cup butter,melted
1 unbaked 9 inch pie
shell
Combine sugar,
flour
and cocoa. Stir in eggs and butter, add milk, water
pecans and coconut;
mix well. Pour into pie shell. Bake in preheated 350
degree oven for 35
minutes
or until set.
2 c. sugar
1 3/4 c. flour
3/4 c. cocoa
1 1/2 tsp. baking soda
1 1/2 tsp. baking powder
1 tsp. salt
2 eggs
1 c. milk
1/2 c. oil
2 tsp. vanilla
1 c. boiling water
FROSTING:
6 tbs. butter, softened.
1/2 c. cocoa
2 2/3 c. powdered sugar
1/3 c. milk
1 tsp. vanilla
Preheat oven to 350
°.
In large mixer bowl, combine dry ingredients. Add eggs, milk, oil and
vanilla.
Beat on medium speed 2 minutes. Add boiling water. Mix all together.
(Batter
will be thin.) Pour into greased 9 X 13 pan.
Bake at 350 °35-40
minutes.
Cool completely before frosting.
1 cup cherry pie
filling,
21 oz.
4 tsp. lemon juice
4 Milky Way candy bar,
1 1/2 oz.
1/3 cup Chopped nuts
1 pie crust, 9",
chilled
Add the lemon juice to
pie
filling.Place in pie shell.Thinly slice candy bars over top.Sprinkle
with
nuts.Bake in a preheated 450 ° oven
for 10 minutes.Reduce
temperature
to 350 °. Continue baking 10 to 15 minutes more.Cool and serve.
4 each apples, (4
cups
sliced)
4 each pears, Firm (4
cups sliced)
2 tbs. lime juice
2/3 cup firmly packed
brown sugar
1/4 cup cornstarch
1/2 tsp. cinnamon
1/4 tsp. nutmeg
2 tbs. butter
1 pastry crust, for
a 9 inch pie
Preheat oven to 350 °. Combine all ingredients and bake approx. 45 minutes
1 graham cracker
pie
crust
1/2 c. milk
6 Hershey bar with
nuts,
1.35 oz.
21 marshmallows,
(Large ,18-24)
1/2 pkg. whipped
topping,
(9 oz.)
Place milk,candy bars and
marshmallows
in top pan of double boiler.Melt.(or just use a large pan set in a pan
of boiling or simmering
water.Chocolate will stick
and burn if pan is next to the burner.) When melted,set out of water to
cool completely.Fold topping into chocolate.Pour into pie crust and
chill
in refrigerator for at least 3 hours or until ready to serve.
1- 1/2 c.sugar
3/4 c. flour
3 eggs
1- 1/2 sticks butter
1- 1/2 c. pecans
1- 1/2 c. chocolate
chips
1- 1/2 tsp. vanilla
2 pie
shells,
unbaked
Mix sugar and flour well
with
fork. Add eggs and melted butter and blend together. Add coarsely
chopped nuts, chocolate chips, vanilla
and mix. Pour in pie shell.
Bake 325º for 40-45 minutes.
1- 1/4 c. sweetened
crushed
pineapple
3 oz. lemon flavored
gelatin
1 c. sugar
1 tbs. lemon juice
1 cup whipped cream
1 9-inch graham
cracker pie shell
Bring pineapple to a boil in saucepan. Add JELLO®, stir until dissolved. Mix in sugar and lemon juice. Cool until almost stiff. Fold into whipped cream and pour into graham cracker pie shell. Chill about 1 hour.
Preheat oven to
375º
Prepare single pie
crust
in a 9" to 10" pie plate
6 to 8 apples
3 to 4 tbs. lemon juice
Streusel:
1/3 c. white sugar
1/4 c. brown sugar
1/2 c. + 2 tbs. flour
1 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. salt
1/2 c. butter
1/2 c. chopped walnuts
Peel, core and slice
apples.
Place in a bowl and sprinkle with the lemon juice.Mix all dry
ingredients,
except the walnuts; cut in butter with a pastry blender. Add walnuts.
Add 1/3 to 1/2 of mixture
to apples to coat. Place apples on crust in pie plate, then sprinkle
the
rest of the streusel on top.
Put foil around crust.
Bake for 40 minutes; then remove foil and bake another 20 minutes.
Should be bubbly.
3 Red Delicious
apples
3 Granny Smith apples
1/4 c. lemon juice
1 tbs. cinnamon
1 tsp. nutmeg
1/2 tsp.ginger
3/4 c. granulated sugar
1/2 stick butter
1 box Butter
Recipe
cake mix
1 stick butter, melted
1 unbaked pie shell
Peel, core and slice
apples
into thin wedges and put into a large bowl Add
lemon juice and toss to coat
apples. Mix cinnamon, nutmeg, ginger and sugar together. Pour over
apples
and stir until well coated. Pour apples into pie crust.
Take the half stick of
butter
and cut into small pieces, and put on top of apples all over the pie.
Place
on a cookie sheet. In a sifter, pour cake mix and sift over apples.
Try to use the all of the
cake mix. You may need to pat the cake mix on top to make sure you have
room for it all. Pour melted butter over the top of the cake mix (this
is why you need the cookie sheet!)
Wipe off any butter that may
have spilled own the side and place on clean cookie sheet.
Bake at 375º for 10
minutes.
Then bake at 325º for 1 hour and 15 minutes. Let cool for 30
minutes before slicing. Serve with vanilla ice cream or whipped cream
on
top!
10 Minute German Sweet Chocolate Cream Pie
1 German chocolate cake
mix
1/3 c. milk
2 tbs. sugar, (opt.)
1 pkg. cream cheese
3- 1/2 c. Cool
Whip®,(8-oz
container)
8 " graham cracker
crust
Thaw Cool Whip. Heat 1 pkg. (4 oz.) Baker's German Sweet Chocolate and 2 T. milk in saucepan over low heat, stirring until chocolate is melted. Beat sugar into cream cheese; add remaining milk and chocolate mixture and beat until smooth. Fold chocolate mixture into whipped topping, blending until smooth. Spoon into baked 8" Graham Cracker Crust. Freeze until firm, about 4 hours. Garnish with chocolate curls, if desired. Store any leftover pie in freezer.
1 lg. box vanilla
wafer
cookies
6 whole ripe banana;,
sliced diagonally
1 pint heavy cream,
or whipping cream, whipped
1 tsp. vanilla
Arrange vanilla wafers on
plate
in round circle.
Add vanilla to whipped
cream.
Place sliced bananas on top, cover with whipped cream.
Repeat to make 3 - 4
layers.Refrigerate,
covered at least 4 hours or overnight.
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