* Exported from MasterCook * Apple Blueberry Pie Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup sugar 1/2 teaspoon salt 1 cup blueberries -- fresh if possibl 1 pie shell -- unbaked double 3 tablespoons cornstarch 5 cups apples -- peeled and sliced 1 tablespoon lemon juice 2 tablespoons margarine In a large bowl,stir together sugar,cornstarch and salt. Add apples, blueberries and lemon juice;toss to coat the fruit. Turn into pastry lined 9" pie plate. Dot with margarine. Add top crust; seal and flute edge. Bake in a 425 degree oven until crust is browned and filling is bubbly. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Big Boy Strawberry Pie Recipe By : Serving Size : 0 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 baked pie shell ( deep dish) 4 cups strawberries -- cleaned+hulled 1 cup sugar 3 tablespoons cornstarch 1 cup water 1/2 cup water 1 package strawberry gelatin Combine sugar and 1 cup water in a saucepan; bring to boil. Stir in paste of cornstarch and 1/2 cup water. Boil gently until clear and thick. Stir in strawberry gelatin. Cool a little Either arrange strawberries in shell and pour cooled mixture over all, or FOLD strawberries into cooled mixture and pour all into pie shell. Chill and serve with whipped cream. *May substitute raspberries and raspberry jello instead. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Blueberry Meringue Pie Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 quart blueberries 1/2 cup sugar 1/3 cup cornstarch 1 cup water 2 tablespoons lemon juice 1 baked 9-inch pastry 2 egg whites 1/4 cup sugar Wash berries; crush 1 cup of them, reserving remainder. Blend 1/2 cup sugar and cornstarch. Add crushed berries and water, and cook slowly, stirring constantly, until mixture thickens and bubbles. Remove from heat; add lemon juice and reserved whole berries. Pour into baked pie shell. Beat egg whites until foamy; add sugar, a tablespoon at a time, and continue beating until meringue stands in stiff peaks. Spoon meringue over top of hot filling, pressing against inner edge of crust to seal. Bake at 350 degrees for 15 to 20 minutes or until meringue in lightly tipped - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Blackberry Pie Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 3/4 cups unsifted all-purpose flour 2/3 cup vegetable shortening 1 cup sugar 1 dash salt 1/2 teaspoon salt 1/3 cup cold water 1/4 cup all-purpose flour 4 cups washed fresh blackberries Sift together flour and salt in a mixing bowl. Cut in shortening with a pastry blender until mixture resembles large coarse crumbs. Sprinkle water over flour mixture,using a fork to stir it in gently to make it gather into a ball (the less water the better ~ just enough to hold it together).Turn out onto a lightly floured board and shape with your hands into two balls,one slightly larger than the other. Chill dough for 1 hour,then roll out large ball to fit the bottom of a 9 or 10" pie dish. Now, mix sugar and all-purpose flour in a separate bowl, then add a dash of salt and stir in berries. Pour mixture into the empty pie shell,then roll out remaining ball of dough to make top crust. Crimp and trim edges,then slash the top crust in several places. Bake in a preheated 375 degree oven for 25 to 30 minutes or until golden brown. Makes 1 - 10" pie. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Fresh Blueberry Pie Recipe By : Serving Size : 8 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 1/2 cups fresh blueberries 1 cup sour cream 2 tablespoons flour 3/4 cup sugar 1 teaspoon vanilla 1/4 teaspoon salt 1 egg -- beaten 1 pie crust (frozen) 9 inch * topping * 3 tablespoons flour 3 tablespoons oleo 3 tablespoons pecans (chopped fine) Combine and mix flour, sugar, vanilla, salt and egg at medium speed for 5 min. or until smooth. Stir in blueberries, pour into 9 inch pastry shell, bake at 400F for 25 minutes. Combine: 3 T flour, 3 T oleo, and 3 T. pecans . Sprinkle over top of pie. Bake 10 minutes more. Chill before serving. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Fresh Berry Pie Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 tablespoons corn starch 1 cup sugar 4 cups fresh blueberries or strawberries -- cut in half Double crust pastry for 9" pie Mix corn starch and sugar; toss with berries. Turn into pastry lined pie plate. Cut several slits in top crust to permit escape of steam. Cover pie with pastry; seal and flute edge. Bake in 425 degree oven 35 to 40 minutes or until browned. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * French Strawberry Pie Recipe By : Serving Size : 8 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 9" pie shell 3 ounces cream cheese 3 tablespoons cream 1 cup sugar 1 cup whipping cream 2 tablespoons cornstarch or arrow root 1 quart strawberries -- fresh lemon juice Bake pie shell (If frozen-7-9 minutes in 400Deg oven); set aside to cool. Blend cream cheese and cream until soft. Spread over cooled pie shell. Wash and hull berries. Select 1/2 best ones; slice in half; set aside. Mix sugar in rest; mash and rub through sieve.Mix in cornstarch and few n drops of lemon juice. Cook until thick, stirring constantly. Cool. Put half over cream cheese in pie pan. Arrange strawberries in the sauce, then pour the remaining puree over the berries and chill. To serve top with sweetened whip cream. Source: "Liz Jones" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Fluffy Strawberry Pie Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 serving strawberry gelatin 3/4 cup boiling water 1/2 cup ice cubes 1 package vanilla instant pudding 3/4 cup cold milk 3 1/2 cups cool whip whipped topping 1 pint strawberries -- hulled & sliced 1 baked 9" pie shell -- cooled Completely dissolve gelatin in boiling water.Add ice cubes and stir until melted.Prepare pie filling mix with 3/4 cup milk as directed on package fad about 2 minutes.Blend in gelatin.Chill,if necessary,until thickened.Fold in 2 cups of the whipped topping and strawberries.Pour into crust.Freeze 1 hour or chill in refrigerator 3 hours before serving. Garnish with remaining whipped topping and additional strawberries, if desired. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Easy Strawberry-Rhubarb Pie Recipe By : Serving Size : 8 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pint strawberries -- fresh 1 pound rhubarb -- chopped 1 1/2 cups sugar 3 tablespoons tapioca 2 tablespoons butter Half the strawberries. Mix all ingredients except butter. Pour into unbaked pie shell; dot with butter. Bake at 350 degrees for 45 - 55 minutes. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Cranberry Banana Pie Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups cranberries 1 cup sugar 2 bananas -- (2 to 3) Wash cranberries. Remove stems. Combine cranberries and sugar. Cover. Cook slowly until fruit is tender and clear. Cool. Line pie pan with plain pastry. Cover bottom with thinly sliced bananas. Pour cranberry sauce over bananas. Cover with strips of pastry to form a lattice. Bake in hot oven (425 F) 15 minutes. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Bubbly Berry Lattice Pie Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 quart fresh blueberries or 1/4 cup flour 1/2 cup sugar -- divided 2 teaspoons butter or margarine 2 packages (9 oz.) unsweetened frozen 1 crust pie pastry 2 teaspoons lemon juice Preheat oven to 375 degrees. Place large size (14 X 20") oven cooking bag on large cookie sheet.In large bowl,coat blueberries with 3 tablespoons flour.Roll out pastry for bottom crust,fit into pan;sprinkle with 1 tablespoon sugar and remaining flour. Pour in blueberries;sprinkle with lemon juice and remaining sugar.Dot with butter.Add lattice top crust made with remaining pastry;slide pie into bag.Close bag with nylon tie;make 6 half-inch slits in top.Bake 1 hour or until syrup boils and crust is brown. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Blueberry Soda Cracker Pie Recipe By : Serving Size : 10 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup flour -- sifted 1/4 teaspoon baking soda 1/8 teaspoon salt 1 cup sugar 1 cup soda crackers -- crushed 1/2 cup melted butter 21 ounces blueberry pie filling 2 teaspoons lemon juice Combine flour, baking soda, salt, sugar, crackers and melted butter in that order. Spread 1/2 of the mixture in a lightly buttered 9" pie plate, Cover with blueberry pie filling which has been mixed with lemon juice, and then top with the remaining soda cracker mix. Bake in preheated 375:F oven for 25-30 minutes. Cool on rack. Serve with lightly sweetened-vanilla flavored whipped cream or with vanilla ice cream. This pie makes its own crust. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Raspberry-Almond Torte Recipe By : Serving Size : 10 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package yellow cake mix 1 package instant vanilla pudding 4 eggs 3/4 cup water 1/4 cup oil 1/2 teaspoon almond extract 1/2 cup chopped toasted almonds 2 cups red raspberry preserves 1 cup sliced almonds confectioners sugar Combine first six ingredients in large mixer bowl. Beat at medium speed for 4 minutes. Stir in chopped almonds. Pour into 2 greased and floured 9 inch cake pans. Bake at 350:F for 30-35 min until cake is done.DO NOT UNDERBAKE. Cool in pans 15 min. Remove from pans and cool on rack. Split each layer horizontally, making 4 layers. For each torte, spread 2/3 cup preserves on 1 layer, sprinkle with 1/2 cup of the almonds. Add second layer. Spread with 1/3 cup of the preserves and sprinkle generously with confectioners sugar and additional almonds. Makes 2 tortes. If you only want 1 torte, one layer can be frozen and used later; just use half the preserves and almonds for 1 torte. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Raspberry Pie Supreme Recipe By : Serving Size : 8 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 cups raspberries 9 unbaked pie shell 1 cup sour cream 1 1/2 cups sugar 1 cup flour 1/4 teaspoon salt Spread raspberries in unbaked pie shell. Stir sour cream and combined sugar, flour and salt together, mixing well. Spoon over berries, spreading to edge of shell. Sprinkle top with 2 teaspoons of sugar. Bake at 450: for 10 minutes. Reduce heat to 350:; bake 30 minutes more or until topping is lightly browned. Cool at room temperature; serve fresh. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Raspberry Paradise Pie Recipe By : Serving Size : 10 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 egg whites 1/4 teaspoon baking powder 1/4 teaspoon salt 1/4 teaspoon cream of tartar 1 cup sugar 3/4 cup oats -- quick cook 1/2 cup walnuts -- chopped 1/2 teaspoon vanilla 10 ounces raspberries, frozen -- thawed 1 tablespoon cornstarch whipped cream shredded coconut Beat egg whites with baking powder, salt and cream of tartar until nearly stiff. Add sugar, gradually, beating until very stiff, but not dry. Combine oats and walnuts and blend into egg whites mix. Fold in vanilla. Spoon into 9" pie plate, making the meringue thick around the edges, leaving a depression in the center for filling. Bake at 325:F for 25 minutes, or until lightly browned. Cool. Drain raspberries and place juice in small saucepan. Carefully blend in cornstarch and cook over medium heat until juice is thickened. Cool slightly and then blend into berries.Spoon into cooled meringue shell. Cover with whipped cream and garnish with coconut. Refrigerate several hours before serving. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Raspberry Glace Pie Recipe By : Serving Size : 8 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 9" baked pie shell 6 cups fresh raspberries 1 cup sugar 3 tablespoons cornstarch 1/2 cup water 3 ounces cream cheese -- softened Bake pie shell. Mash enough berries to measure 1 cup. Stir together sugar and cornstarch. Gradually stir in water and crushed raspberries. Cook over medium heat, stirring constantly, until mixture thickens and boils.Boil and stir 1 minute. Cool. Beat cream cheese until smooth; spread on bottom of baked pie shell. Fill shell with remaining berries; pour cooked berry mixture over top. Chill at least 3 hours or until set. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Raisin Cranberry Pie Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups raisins 2 cups cranberries -- fresh or frozen 1 1/2 cups sugar 1/3 cup flour 1/4 teaspoon salt 2/3 cup water 1 1/2 tablespoons lemon juice Grated peel of one orange 1/2 teaspoon almond extract 2 Prepared pastry sheets for 2-crust -- 9" pie 1/2 cup toasted slivered almonds -- cooled 1 Egg -- lightly beaten In 3-quart saucepan mix raisins, cranberries, sugar, flour and salt. Mix in water. Cook and stir over medium heat until cranberries pop and mixture is slightly thickened, 5 to 8 minutes. Remove from heat and cool to lukewarm. Mix in lemon juice, orange peel, and almond extract. Heat oven to 425 degrees. Line 9" pie plate with 1 pastry sheet; crimp edge. Place the remaining pastry sheet on cutting board, and with paring knife cut out 20 to 24 simple leaf shapes to 2 to 3 inches long and about 1 inch wide. Mark veins on leaves with back of knife. Mix almonds in raisin mixture; pour into pie shell. Arrange leaves to cover filling. Brush top lightly with egg, and sprinkle with additional sugar. Bake 15 minutes. Reduce heat to 375 degrees and continue to bake 15 to 20 minutes until filling is bubbly and crust is nicely browned. Cool on rack. Serve warm or at room temperature. Top with vanilla ice cream, if desired. Makes 1 9" pie, 8 servings. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Mystery Chef Blueberry Pie Recipe By : Serving Size : 12 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups fresh bluberries 1/2 cup sugar 2 tablespoons cornstarch 1/4 cup water 1 teaspoon grated lemon rind 1 cup heavy cream baked pie shell Mash 1 cup of blueberries. In 2 qt. saucepan, stir together sugar and cornstarch. Gradually stir in the water until smooth. Stir in mashed blueberries and lemon rind. Cook over medium heat, stirring, until thickened and boiling. Boil 1 minute. Turn into a bowl; cover with wax paper. Cool. Fold in remaining berries. Whip cream until double in volume. Spread 1 1/2 cup of whipped cream over bottom and up sides of pie shell. Fill with blueberry mixture. Garnish with remaining whipped cream. Chill until set -- about 3 hours. From: Pattie Knox GNGM74B - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Mini-Mixed Berry Pie For One Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup blueberries -- * 1/4 cup raspberries -- * 1/4 cup strawberries -- halved* 1/4 cup granulated sweetener 1 teaspoon granulated sweetener 2 teaspoons cornstarch 2 teaspoons water 2 graham cracker sq. -- crushed 2 teaspoons diet stick margarine -- melted Preheat oven to 350:F. combine blueberries, raspberries and strawberries in a small bowl. Combine 1/4 cup granulated sweetener, cornstarch and water; add to berries and mix well. Place in 6-oz custard cup. Combine graham cracker crumbs with margarine and 1 teaspoon granulated sweetener. Sprinkle on top of berry mixture. Place mini-pie on baking sheet and bake at 350: for 25 to 30 minutes or until filling is bubbling. Serve warm. MICROWAVE DIRECTIONS: Combine berries in a 2-cup glass measuring cup. Combine 1/4 cup sweetener, cornstarch and water; add to berries and mix well. Cover with microwavable plastic wrap; vent one corner. Cook at high for 1/12 minutes or until mixture is thickened; stir once. Pour into a 6-ounce custard cup. Combine graham cracker crumbs with margarine and 1 teaspoon granulated sweetener. *Use fresh or frozen unsweetened berries. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Valerie's Blueberry Pie Recipe By : Serving Size : 8 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups blueberries -- fresh or frozen 3/4 cup sugar 3 tablespoons cornstarch 1/8 teaspoon salt 1 cup water 1/4 teaspoon cinnamon 1 teaspoon lemon juice 1 tablespoon margarine 1 9" pie shell -- baked whipped topping or ice cream 1. Wash and drain blueberries. 2. In a medium saucepan, mix sugar, 1 cup of the blueberries, cornstarch (use heaping tablespoons with frozen berries), salt, water, cinnamon and lemon juice. Cook and stir over medium heat until thick. Remove from heat. Immediately add margarine and remaining berries. Stir until sauce is mixed with all of the berries and margarine is melted. Pour mixture into prepared pie shell. 3. Keep refrigerated until serving time. Serve with whipped topping or ice cream. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Tri-Berry Pie Recipe By : Serving Size : 8 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup strawberries 3/4 cup sugar 3 tablespoons cornstarch 2 cups red raspberries 1 1/2 cups blueberries pie pastry * berries can be fresh or frozen. PARTIALLY thaw the strawberries, if frozen. DO NOT DRAIN. Cut strawberries in half. In a large mixing bowl, stir together the flour and cornstarch. Add strawberries and their juice, fresh or frozen raspberries and fresh or frozen blueberries. Gently toss till berries are coated. If using frozen berries, let it stand for 15 to 30 minutes or until fruit is partially thawed but still icy. Prepare and roll out pastry for a lattice-top pie. Line a 9-inch pie plate with 1/2 of the pastry. Stir berries; transfer to the pastry-lined pie plate. Trim the pastry to 1/2 inch beyond the edge of the plate. Top with lattice crust. Seal and crimp the edges. To prevent overbrowning, cover the edge of the pie with foil. Preheat oven to 375:F. Bake for 25 minutes (for fresh fruit); 50 minutes (for frozen fruit). Remove foil. Bake for 20-25 minutes more (for fresh fruit); 20-30 minutes (for frozen fruit) or until the top is golden and juices are bubbly. Cool on wire rack. Makes 8 servings. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * The Gods' Raspberry Pie Recipe By : Serving Size : 8 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -----crust----- 1 cup flour 1/3 teaspoon salt 1/3 cup crisco 3 tablespoons water -----filling----- 3 tablespoons cornstarch 1/2 cup water 2 cups red raspberries -- canned or frozen and thawed 3/4 cup sugar 3 tablespoons lemon juice 2 cups fresh whole red raspberries whipped cream Oven 425 Make the crust by cutting the Crisco into the flour and salt until resemble cornmeal. Quickly stir in water, roll out dough, and place in 9" pie pan.Prick with a fork. Bake for 8 minutes or until light brown.For filling, dissolve cornstarch in 1/4 cup water.Mix together 2 cups raspberries, the remaining water or berry juice, sugar, and lemon juice. Bring mixture to a boil. Mix 1/4 of the hot berries with the cornstarch and water, stir, and return thickened berries to the hot berry mix. Cook for 1 minute, and then chill.At serving time, put 2 cups remaining whole, uncooked berries into the baked crust. Pour chilled filling over berries and top with whipped cream.Absolute best pie in the world. If you use canned or frozen berries for the cooked mix, use berry juice (up to 1/2 cup) instead of the 1/2 cup water. "Perfect Fruit Pies" Storey Publishing Source: "belle bestor" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Surprise Strawberry Meringue Pie Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 20 thin crispy crackers 1 1/3 cups sugar 1 1/2 teaspoons baking powder 1 teaspoon vanilla 4 egg whites -- rm temp 1 cup pecans -- chopped 1 cup heavy cream fresh berries Preheat oven to 350 deg. Crush crackers fine (easiest to do in food processor). Add baking powder, mix well.Set aside. Beat egg whites until stiff, not dry. Beat in sugar, a little at a time. When whites hold stiff peaks, fold in vanilla, pecans, and crumbs, mixing well.Pour into well-buttered 9 inch pie plate. Bake 30 minutes until golden brown and firm. Let cool. Garnish with whipped cream and strawberries. Judy Garnett Pjxg05a - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Strawberry-Rhubarb Pie 2 Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 eggs -- beaten 1 1/4 cups sugar 1/4 cup enriched flour 1/4 teaspoon salt 1/2 teaspoon nutmeg 2 1/2 cups rhubarb, red -- 1 inch slices 1 1/2 cups strawberries, fresh -- sliced 1 pastry for 9" lattice crust 1 tablespoon butter or margarine Combine eggs, sugar, flour, salt, and nutmeg; mix well. Combine rhubarb and strawberries. Line 9" pie plate with pastry; fill with fruits. Pour egg mixture over. Dot with butter. Top with lattice crust, crimping edge high. Bake at 400 degrees about 40 minutes. Fill openings in lattice crust with whole strawberries. Serve warm- plain, or topped with vanilla ice cream. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Strawberry-Rhubarb Pie Recipe By : Serving Size : 8 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound rhubarb-sliced=3 cups 1 1/2 cups strawberries -- sliced thin 2/3 cup flour 1/4 teaspoon cloves 1/4 teaspoon nutmeg 1 1/2 cups sugar 1 1/2 teaspoons cinnamon 2 tablespoons butter 1 pie crust -- double for 9" Slice rhubarb about 1/3 inch slices. Combine rhubarb and strawberries in a bowl. Mix sugar, flour, cloves, nutmeg, and cinnamon and stir into the fruit. Let stand for about 15 minutes. Stir occasionally. Pour into unbaked pie crust and top with butter. Make a lattice top crust and bake on lowest shelf at 375: for 35-40 minutes. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Strawberry Rhubarb Pie /Martha Stewart Recipe By : Serving Size : 8 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- brisee-chill all ingre 2 1/2 cups flour, all purpose -- cold 1 teaspoon salt 1 teaspoon sugar (optional) 1 cup butter, cold -- unsalted into small pieces 1/4 cup ice water (up to 1/2 c) strawberry rhubarb filling- 5 cups rhubarb -- 1/2" pieces 3 cups strawberries -- sliced in half 1 cup sugar (or to taste) 1/2 cup flour 1 tablespoon cardamom 1 teaspoon nutmeg grated rind of 1 orange -- or 2 tbs orange juic thawed. PATE BRISEE: Put COLD flour, sugar & salt in food processor. add pieces of butter and process approx 10 seconds, or until mixture resembles coarse meal. Add ice water drop-by-drop through feed tube with machine running, adding just enough until dough holds together without being wet or sticky, NOT MORE THAN 30 SECONDS. Test dough by pinching together---if still crumbly add more water. Turn dough onto large plastic piece of plastic wrap. Cover with a second sheet of plastic wrap and flatten into a flat circle with fists. Wrap in plastic and chill at least an hour. Lightly butter or spray a 12-inch tart pan. Place tart pan on parchment-lined baking sheet. On lightly floured board, roll half the pastry to 1/8" thickness. Put pastry in pan, and press into bottom edges and along sides. Trim crust 1" higher than pan. REFRIGERATE. Roll remaining pastry and cut into lattice strips (3"wide). Place on parchment lined sheet and refrigerate 30 minutes. Preheat oven to 375 degrees. FILLING: put rhubarb & strawberries in large mixing bowl. Combine remaining ingredients in another bowl. Sprinkle mixture over fruit. Turn fruit into prepared crust. Weave lattice strips over filling, securing ends by pasting to crust with dabs of water. Turn up overhang, trim, and crimp as desired. Bake about 50 minutes, until filling has bubbled and thickened. from Martha Stewart Pies & Tarts. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Strawberry Port Pie Recipe By : Serving Size : 8 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup port wine -- (good quality) 3/4 cup water 1 lg strawberry gelatin 10 ounces frozen sliced strawberries 2 teaspoons lemon juice 3 ounces cream cheese 1 tablespoon milk 1 pie shell -- baked 9" whipped cream Heat Port and water to simmering. Remove from heat; add gelatin and stir until dissolved. Drop in frozen block of strawberries and let thaw, breaking up block with fork to hasten process; add lemon juice. Chill until mixture begins to thicken. Meantime, whip cream cheese and milk together with fork; spread evenly over bottom of pie shell. Pour in partially thickened gelatin mixture; chill several hours or overnight until firm. Garnish with whipped cream before serving. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Strawberry Lime Pie Recipe By : Serving Size : 8 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- baked 9" pie shell 1 envelope unflavored gelatin 1 6 ounces can frzn limeade concentrate 1/3 cup sugar 1 teaspoon grated lime rind 1 cup diced strawberries 1 cup whipping cream -- whipped 1 dash green food coloring Bake pie shell. Soften gelatin in 1/2 cup cold water. Combine limeaid concentrate, sugar, and 3/4 cold water in small saucepan; cook over low heat, stirring constantly, until concentrates melts and sugar dissolves. Add gelatin; stir until dissolved. Chill until syrupy. Stir in lime rind and strawberries. Fold in whipped cream until blended; tint pale green with food coloring. Chill until mixture mounds when dropped from a spoon. place in pie shell; chill 2-3 hours until firm. Garnish with additional sliced strawberries. Yield about 6-8 servings. NOTE: I made this with a graham cracker crust, and it came out very tasty. However, it was a little on the sweet side. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Strawberry Lemondrift Pie Recipe By : Serving Size : 8 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pint fresh strawberries 1/2 cup milk 1 envelope unflavored gelatin 2/3 cup sugar 1 1/2 tablespoons grated fresh lemon peel 1/4 cup fresh lemon juice 2 cups whipping cream 1 baked cooled pie crust 1 powdered sugar Stem strawberries; cover, and chill. Combine milk and gelatin in 1 quart saucepan. Set aside 5 minutes. Stir in sugar. Stir over low heat until gelatin and sugar are completely dissolved. Stir in peel and juice. Cool to room temperature, then chill until syrupy, about 15 minutes. Meanwhile, whip cream to form stiff peaks.Fold in gelatin mixture to blend thoroughly Spoon into pie shell, mounding top. Halve strawberries. Cover filling with berries. Chill until firm, at least 2 hours. Dust lightly with powdered sugar just before serving. Annette Thompson. Source: "annette thompson" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Strawberry Ice Cream Pie Recipe By : Serving Size : 10 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 ounces cookies -- shortbreads 1/3 cup butter -- melted 1/4 teaspoon cinnamon -- ground 1/4 teaspoon ginger -- ground 2 quarts ice cream -- strawberry 1/4 cup fudge topping -- not too thick 1. In food processor or blender, process cookies to fine crumbs. Add butter, cinnamon, and ginger; process to mix well. Turn crumb mixture into 9-inch pie plate.Place crust in freezer 10 minutes. 2. Scoop ice cream into balls; mound in prepared crust. Place pie in freezer until ready to serve, up to 2 days. 3. Place fudge topping in small MW bowl; MW om high 20 to 30 seconds until just warm. Drizzle topping from tip of teaspoon in random pattern on top of pie; decorate if desired with Chocolate-Dipped Strawberries. Makes 10 to 12 servings. Redbook, June 1992. Formatted by Liz Jones (vxrf36b)... - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Strawberry & Rhubarb Pie Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups fresh rhubarb -- cut in pcs 1 pint fresh strawberries -- halved 1 1/4 cups sugar 3 tablespoons quick-cooking tapioca 1/4 teaspoon salt 2 1/2 tablespoons butter I like this pie not only for its flavor, but because the tapioca keeps the pie from being "runny" and the crust stays flaky. It's very quick to make. If you don't want to make your own pie crust, buy a package of Pillsbury Pie Crust in the red box found in the Dairy case at your supermarket. wash and cut fruit. In separate bowl, Mix together remaining ingredients except margarine and add to rhubarb & strawberries. Mix until fruit is well coated with mixture. Set aside for 15-20 minutes. Meanwhile, line a 9 inch pie pan with pie crust. Pour in fruit filling mixture and dot with margarine. Seal with top crust. Prick top crust to vent. Bake for approx. 55 minutes in a 375 deg. oven. Note: You might want to shield the edges of the crust during the first half of the baking with foil. Brush top crust with a little milk and sprinkle granulated sugar over milk during last 15 minutes of baking. Judy Garnett Raleigh, NC PJXG05A Source: "judy garnett" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Scrumptious Strawberry Pie Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 baked pie shell -- cooled 2 tablespoons quick-cooking tapioca 1 1/2 quarts fresh strawberries 1 cup sugar 1/2 cup water whipped cream Note: I add 1 Tblsp. margarine to the thickened sauce before pouring over berries in pie shell).Puree 1 1/2 cups berries in blender or food processor. Combine sugar and tapioca, blending well with a fork. Stir into pureed berries. Add 1/2 c.water; blending well. Microwave on HIGH for 2 minutes. Then stir with fork or wire whisk. Microwave 2 more minutes or until thick. Stir to smooth. Arrange remaining berries in bottom of baked, cooled pie shell. Spoon or pour sauce over fresh strawberries.Chill and serve with whipped cream. Source: "judy garnett" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Rhubarb-Raspberry Pie Recipe By : Serving Size : 8 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 cups rhubarb -- 1/8 " slices 1 1/2 cups sugar 3 ounces raspberry gelatin 1 1/2 tablespoons cornstarch 1 teaspoon lemon juice 1/2 teaspoon cinnamon 1/2 teaspoon grnd cardamon 1 tablespoon butter 2 1/2 cups flour 1/4 teaspoon salt 1 cup crisco 1/2 cup milk 1 tablespoon tapioca -- quick cooking 1/3 cup milk 1 teaspoon sugar red food coloring Combine rhubarb, sugar, gelatin, and few drops of food coloring, cover and refrigerate 6 hours, or overnight. Remove from refrigerator and drain the juice into a large saucepan. Add cornstarch, lemon juice, cinnamon, and cardamon (if used). Cook and stir until mixture comes to a boil and thickens. Remove from heat and add the rhubarb. CRUST: Combine flour and salt and cut in the shortening. Add milk. Cover the ball of dough and refrigerate one hour. Roll out crust; sprinkle bottom with tapioca. Spoon in hot filling. Dot with butter and top with 2nd crust. Combine 1/3 c milk and 1 t sugar for glaze and brush on top crust. Bake at 400: for 10 mins, then 350: for 30 min. One 9 inch pie. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Rhubarb And Strawberry Pie Recipe By : Serving Size : 8 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- rhubarb-sliced=3 cups 1 1/2 cups strawberries -- sliced thin 2/3 cup flour 1/4 teaspoon cloves 1/4 teaspoon nutmeg 1 1/2 cups sugar 1 1/2 teaspoons cinnamon 2 teaspoons butter 1 pie crust -- double for 9" Slice rhubarb about 1/3 inch slices. Combine rhubarb and strawberries in a bowl. Mix sugar, flour, cloves, nutmeg, and cinnamon and stir into the fruit. Let stand for about 15 minutes. Stir occasionally. Pour into unbaked pie crust and top with butter. Make a lattice top crust and bake on lowest shelf at 375: for 35-40 minutes. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Mile High Raspberry Pie Recipe By : Serving Size : 8 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup butter or margarine 1/4 teaspoon salt 2 tablespoons sugar 1 egg yolk 3/4 cup flour -- sifted 1/4 cup almonds -- finely chopped -----raspberry filling----- 12 ounces raspberries; frozen -- thawed 1 cup sugar 2 egg whites -- room temperature 1 tablespoon lemon juice ds Salt 1 c Heavy cream; whipped 1/2 ts Almond extract Cream butter, salt and sugar until light and fluffy. Add egg yolk and beat well. Stir in flour and almonds to make a firm dough. Press into a 9" pie plate. Refrigerate 30 minutes. Bake at 400: for 15 minutes or until golden. Thaw raspberries. In a large bowl, combine raspberries, sugar, egg whites, lemon juice and salt. Beat for 15 minutes or until stiff. Fold in whipped cream and almond extract. Mound in baked pastry shell. Freeze until firm. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Lemon Torte Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package cookies, 5-1/2 oz pkg pepperidge farm lemon crunch finely crushed 3 ounces butter -- melted 4 egg whites 1 cup sugar 4 egg yolks 1/2 cup lemon juice -- fresh 1 1/2 tablespoons lemon peel -- finely grated 1 1/2 cups heavy cream -- whipped 1 package raspberries, frozen, 10 oz thawed CRUST: Combine crushed cookies with melted butter. Pat into bottom of a 9" springform pan. Refrigerate. LEMON FILLING: Beat egg whites until foamy. Gradually add sugar and beat until stiff peaks form. Beat yolks in another bowl until thick and lemon-colored. Stir in lemon juice and peel. Gently fold in egg whites. Fold in whipped cream. Pour into crust and freeze. RASPBERRY SAUCE: Puree thawed frozen raspberries. Pour through a strainer into a serving bowl. Let torte stand at room temperature for 10 minutes. Remove springform. Slice and serve with raspberry sauce. Reformatted by: Wendell Openshaw SRNP05A Source: "Alana Janus" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Lemon Blueberry Pie Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 graham cracker crumb crust -- or (9 inch) baked pastry shell 3 Egg yolks 1 can Eagle Brand Sweetened Condensed Milk -- (14 oz.) 1/2 cup ReaLemon Juice from Concentrate 1 1/2 teaspoons grated lemon rind -- optional Yellow food coloring -- optional 1 can Comstock Brand Blueberry Filling or -- chilled (21 oz.) -- Topping Whipped topping or whipped cream Preheat oven to 350 degrees. In medium bowl, beat egg yolks; stir in sweetened condensed milk, ReaLemon juice, rind and food coloring if desired. pour into prepared crust. Bake 9 minutes. Cool. Chill. Top with blueberry filling. Garnish with whipped topping. Refrigerate leftovers. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Junction City Raspberry Pie Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 20 ounces frozen raspberries -- thawed 2 cups vanilla wafer crumbs 1/2 cup sugar 1 teaspoon cinnamon 5 tablespoons butter -- melted 1 package unflavored gelatin 1/4 cup water -- cold 1/2 teaspoon lemon peel 1/2 pint heavy cream 1 teaspoon vanilla Drain raspberries, reserving 1 cup of the juice. Combine crumbs, sugar, 1/2 teaspoon of the cinnamon and the butter; pat into a 10-inch pie plate. Bake in a 375 degree oven, 8 to 10 minutes; cool. Soften gelatin in water. Mix the reserved raspberry juice, the remaining 1/2 teaspoon cinnamon and lemon peel and heat to boiling. Remove from heat; add gelatin and stir until melted. Chill until mixture just begins to thicken. Whip cream; add vanilla. Fold raspberries, gelatin mixture and whipped cream together. Pour into pie shell. Chill. Decorate with additional whipped cream if desired - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Graduation Berry Pie Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups granola 1/4 pound butter -- melted 1 tablespoon gelatin -- unflavrd 1/2 cup water -- warm 2 egg;yolks 1 tablespoon lemon juice -- fresh 1 tablespoon lemon rind -- fresh 1/3 cup sugar 1/2 pound cream cheese 1 cup yogurt -- plain 4 ice cubes 1 pint strawberries -- hulled Crunch granola with rolling pin and mix with melted butter. Press into 9 water and set aside. In a blender combine egg yolks, lemon juice, lemon rind, sugar, cream cheese and yogurt. Add ice cubes until mixture is smooth; then add half of the strawberries, sliced. Pour over crust and top with remainder of whole berries. Chill. The fresh strawberries of summer are one ideal to use in this pie; but any seasonal berry can be substituted to make graduation a grand celebration. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Fresh Strawberry Pie Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 baked 9-inch pie shell 1 tablespoon cornstarch 3 ounces strawberry gelatin 1 1/2 cups water 1 1/4 cups sugar 3 tablespoons lemon juice 1 quart fresh strawberries Clean and hull strawberries. In medium saucepan, combine sugar and cornstarch; add water and lemon juice. Over high heat, bring to a boil. Reduce heat; cook and stir until slightly thickened and clear, 4 to 5 minutes. Add gelatin, stir until dissolved. Cool to room temperature. Stir in strawberries; turn into prepared pastry shell. Chill 4 to 6 hours or until set. Serve with whipped cream if desired. Refrigerate leftovers. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Fresh Raspberry Pie Recipe By : Serving Size : 8 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -----pastry----- 2 1/2 cups flour 1/4 cup brown sugar -- light packed 1 teaspoon cinnamon 1/2 teaspoon salt 1/2 cup butter -- cut in pcs unsalted chilled 1/3 cup vegetable shortening -- chill cut in pieces 6 tablespoons ice water -----filling----- 1 1/3 cups sugar -- + 1 T 7 tablespoons cornstarch 1 tablespoon lemon peel -- grated 6 cups raspberries -- fresh 1/8 teaspoon cinnamon For Pastry: Blend first 4 ingredients in processor. Add butter and shortening and cut in using on/off turns until resembles coarse meal. Blend in enough ice water to form moist clumps. Gather dough into ball.Divide in half. Flatten each piece into disk. Wrap in plastic; chill at least 1 hour or overnight. For Filling: Preheat oven 375. Mix 1 1/3 c sugar, cornstarch and lemon peel in large bowl. Add berries and toss to combine. Roll out 1 dough piece on lightly floured surface to 12" round. Transfer dough to 9" round glass pie dish with 1 1/4" high sides; trim edges. Roll out remaining dough to thickness of 1/8".Use for top crust. Place pie on cookie sheet. Bake until top is golden brown and juices bubble, about 1 hour. Transfer pie to rack. Mix remaining 1 T sugar and cinnamon in small bowl. Sprinkle over pie. Cool before serving. Source: "Belle Bestor" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Fresh Double Berry Pie Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups plus 1 T sugar 1 tablespoon cornstarch 3 teaspoons quick-cooking tapioca 5 cups assorted fresh or frozen thawed raspberries and blackberries-can use canned -- drain well; 2 times 2 tablespoons raspberry liqueur 1 package (15-oz) pillsbury all ready pie crust 1/8 teaspoon ground cinnamon Combine 1-1/4 cups sugar, cornstarch, and tapioca in a large bowl; stir well. Add berries and liqueur; toss gently. Set aside. Prepare piecrust sheet according to package directions for a filled one-crust pie using a 9-inch pieplate. Flute edges and bake at 450: for 9 to 11 minutes. (If crust puffs up, gently press back to bottom and sides of dish with back of a wooden spoon.) Unfold remaining piecrust sheet; sprinkle with flour. Using a 3-inch heart shaped cookie cutter, cut out enough hearts to overlap around edge of pie; reserve extra piecrust. Set aside. Spoon filing into prepared pastry shell; arrange hearts, overlapping slightly, around edge of pie with tips pointing to center. Using a heart-shaped canape cutter, cut remaining piecrust sheet into heart shapes. Place small hearts over filling (turn opposite direction from larger hearts). Place pie on baking sheet; bake at 375: for 1 hour. Combine remaining 1 tablespoon sugar and cinnamon; sprinkle over pies. Cool completely. Yield one 9-inch pie. Kitchen Ease: Cover edge of piecrust with strips of foil after 15 to 20 minutes of baking to prevent excessive browning. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Blueberry Pie In A Cast-Iron Pan Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- pastry dough 2 pints blueberries juice of 1/2 lemon 1 tablespoon sugar milk or egg yolk for -- glazing the pastry Make the pastry dough and chill it. Preheat the oven to 350 degrees. Meanwhile, place the blueberries in a pan over medium heat with the lemon juice and sugar. Cook until soft, tasting for sweetness. If there is too much juice, pour some off and save it to make a fruit sauce later. Roll out the pastry dough into a circle an inch larger than a 9-inch cast-iron or enameled cast-iron skillet. Place the circle on top of the pan and press down the edges with the blade of a butter knife. Brush with milk or egg yolk and bake for 20 to 30 minutes, or until the pastry is golden brown. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Banana Berry Pie Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 small jello strawberry banana 3/4 cup water -- boiling 1/3 cup water -- cold 2 1/2 cups cool whip -- thawed 1 1/2 cups strawberries -- sliced 1 pie crust graham cracker 1 small banana pudding 3/4 cup milk Dissolve gelatin in boiling water. Stir in cold water. Chill until slightly thickened. Mix in 1 cup of the cool whip. Stir in 3/4 cup of the strawberries. Pour into pie crust; chill until firm, about 15 minutes. Whisk pudding mix into milk. Fold in 1 1/2 cups of the cool whip. Stir in the remaining strawberries. Spread mix over gelatin in pie crust. Chill until set, about 2 hours. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Apple Cinnamon Cranberry Pie Recipe By : Serving Size : 8 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pie crust (9 inch) 3/4 cup sugar 1/4 cup cornstarch 1 teaspoon cinnamon 5 cups apples, peeled -- sliced 2 cups cranberries -- fresh or frozen 1/3 cup corn syrup -- light or dark 1 tablespoon butter or margarine milk sugar Preparation Time: 1:00 Prepare pie crusts for filled two-crust pie using 9-inch pan. Heat oven to 450F. In a large bowl, stir sugar, corn starch and cinnamon until well mixed. In another large bowl, mix apples, cranberries and corn syrup. Add fruit to sugar mixture. Mix to combine. Spoon into pie crust-lined pan. Dot with butter. Top with second crust; flute.Cut four 4-inch slashes in center of crust forming a criss-cross design. Peel back center points and press lightly in crust to hod and form 8 petals. Brush crust with milk; sprinkle with sugar. Bake at 450F for 10 minutes. Reduce temperature to 350F; continue baking 40 to 45 minutes or until golden brown. Cool completely on wire rack. Store in refrigerator. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Apple Raspberry Pie Recipe By : Serving Size : 8 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- CRUST 2 cups all purpose flour 7 ounces lard 1 tablespoon pple cider vinegar 1/2 teaspoon salt 6 tablespoons cold water 1/2 cup + 1 tablespoon sugar 2 tablespoon flour 1 teaspoon cinnamon FILLING 1 pint raspberries 8 large Granny Smith apples 1 1/2 tablespoons lemon juice 1 Pinch nutmeg 1 Pinch cloves Freeze the flour in a medium bowl for one (1) hour. Refrigerate the lard for one (1) hour then cut into cubes. In small cup combine vinegar, salt and water. Measure 1 cup flour on to table, place lard cubes on top then cover with the remaining flour. Roll rolling pin over the mixture until all of the pieces have been flattened and slightly incorporated. Scrap into a bowl an mix with liquid. Turn dough out onto a lightly floured surface. With a lightly floured rolling pin, roll out a rectangle about 8 X 12 inches. Fol to the center and roll out slightly to form an 8 inch square. Roll and fol once more. Wrap in parchment or waxed paper and refrigerate until needed. Peel and cut and core apples into eighths. Then dice crosswise into 1 1/2 chunks. Toss apples with lemon juice. Blend together 1/2 cup sugar with fruit and spices. Add apples and toss until evenly coated. Add raspberries last toss lightly. Cut 1/3 dough and reserve. Roll remaining dough into a round 5 inches larger than dish. Place and fit into dish and trim overhang to one (1) inch. Spoon in apples and dome evenly. Roll out remaining shell, crimp. Sprinkle remaining sugar onto crust. Cut 5 slits in center of dough. Bake 425 degrees for 10 minutes, lower temperature to 400 degrees for 40 minutes, turning to brown evenly, Let cool. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Apple Raspberry Streusel Pie Recipe By : Serving Size : 8 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- classic pillsbury cookbooks country baking 1 package pillsbury allready pie crust -----filling----- 5 cups sliced -- peeled apples 1 tablespoon lemon juice 1/4 cup sugar 2 tablespoons cornstarch 1/2 teaspoon cinnamon 1 package (10oz) frozen raspberries thawed -- drained -- reserving 1/2 cup liquid -----topping----- 3/4 cup flour 1/2 cup brown sugar -- firmly packed 1/2 teaspoon cinnamon 1/3 cup margarine or butter -- softened Prepare pie crust according to package directions for filled one-crust pie, using 9-inch pie pan. (Refrigerate remaining crust for a later use.) Heat oven to 375 F. Place apples in medium bowl, sprinkle with lemon juice. Toss, set aside.In large saucepan, combine sugar, cornstarch and cinnamon. Stir in raspberry liquid. Cook over medium heat until mixture thickens, stirring constantly. Remove from heat; fold in drained raspberries and apples. Pour mixture into pie crust-lined pan. Lightly spoon flour into measuring cup; level off. In medium bowl, combine all topping ingredients to form crumbs; sprinkle over fruit mixture. Bake at 375 F for 40-50 minutes or until crust is golden brown. Cover edge of pie crust with strips of foil after 15-20 minutes of baking to prevent excessive browning. Cool. 8 servings. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Black Bottom Pie Recipe By : Helen Corbitt Serving Size : 8 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -----botton layer----- 1 gingersnap crust 1 tablespoon unflavored gelatin 4 tablespoons cold water 2 cups milk 1/2 cup sugar 1 tablespoon cornstarch 1/4 teaspoon salt 4 egg yolks -- beaten 2 ounces unsweetened chocolate -- melt 1 teaspoon vanilla 1. Soften gelatin in cold water. Scald milk in double boiler. Mix sugar, cornstarch, and salt together, stir slowly into milk, and cook until think. Add gradually to beaten egg yolks. Return to double boiler and cook 3 minutes longer. Stir in gelatin to dissolve. Divide in half; add melted chocolate and vanilla to one half of the mixture to make chocolate layer. Pour carefully into Gingersnap crust. 2. For cream layer, let remaining half of custard cool. Beat egg whites until frothy; add cream of tartar; continue beating to a soft peak., and gradually add sugar. Fold meringue into cooled custard; add flavorings. Pour carefully over chocolate layer. Chill in refrigerator until set. When ready to serve, whip cream, spread on top of pie, and sprinkle with shaved chocolate. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Boston Cream Pie Recipe By : Serving Size : 8 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 9" pie crusts 14 ounces eagle sweetened conden. milk 1/3 cup cold water 1 instant vanilla pudding mix* 1/2 pint whipping cream -- whipped confectioner' sugar 1/4 cup chocolate chips (semi-swt) 1 teaspoon shortening Heat oven to 425 degrees. For bottom crust: Divide dough in half and follow directions on crust recipe for baked pie shell. For top crust: Roll remaining half of dough into 13 " circle. Place 8" round cake pan on dough. Draw around pan with tip of knife.Remove pan. Cut dough circle into 8 wedges. Place on ungreased baking sheet. (Use leftover pastry for tart shells.) Bake at 425 degrees fro 8 to 10 minutes.Cool. For filling: Combine sweetened condensed milk and water in large bowl. Add pudding mix* (4 serving size) Beat well at medium speed of electric mixer.Chill 5 minutes. Fold in whipped cream. Spoon into cooled, baked pie shell. Top with pastry wedges. Press lightly against filling. Dust lightly with confectioners' sugar. For glaze: Melt chocolate chips and shortening in small saucepan on low heat (or use MW). Stir to blend. Drizzle over crust wedges.Refrigerate one hour or until firm. A Crisco American Pie reformatted for you by Judy Lausch DGSV43A - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Bon Bon Pie Recipe By : Carol Morgan Serving Size : 0 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 9" cookie pie crust 1 1/4 packages nestles bon bon ice cream nu 1 package instant vanilla pudding 1 3/4 cups milk green food coloring 1 teaspoon peppermint extract melted chocolate whipping topping 1.Cover bottom of 9" chocolate cookie crust with 1 1/4 boxes of Nestles Bon Bon Ice Cream Nuggets. 2. Mix instant vanilla pudding mix with milk, food coloring and peppermint extract. Spoon over Bon Bons and freeze 5 hours. 3. Decorate with melted chocolate, whipped topping and more Bon Bon nuggets. Enjoy!! - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Chocolate Pie Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup sugar 1/4 cup cornstarch 1/4 teaspoon salt 3 tablespoons butter or margarine 9 ounces unsweetened chocolate 1 1/2 cups warm water 3 Eggs -- beaten Grated peel of 1 lemon -- or orange or 1 Tsp. -- vanilla 8 " baked crumb pie crust -- (chocolate cookie, -- gingersnap or -- graham -- -- cracker) Whipped cream -- optional Mix sugar, cornstarch and salt; set aside. Melt butter in heavy 3-quart saucepan over low heat. Add chocolate and stir to melt; remove from heat. Stir in water and sugar mixture, then stir in eggs. Cook and stir over low heat until thickened and smooth. Stir in lemon peel. Cool, stirring occasionally. Pour into cooled pie crust and chill until firm. Serve with whipped cream. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d on 4/8/98 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Chocolate Pecan Pie Recipe By : Serving Size : 8 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 Eggs -- slightly beaten 1 cup Karo light corn syrup -- or dark 1 cup sugar 2 tablespoons margarine -- melted 4 Squares semisweet chocolate 1 teaspoon vanilla 1 1/2 cups pecan halves 1 Unbaked 9" pie shell Melt margarine and chocolate together in small saucepan. In large bowl stir eggs, corn syrup, sugar, margarine and vanilla until well blended. Stir in pecans. Pour into pie shell. Bake in 350 degree oven 50 to 55 minutes or until knife inserted halfway between center and edge comes out clean. Cool. Makes 8 servings. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d on 4/8/98 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Chocolate Mousse Pie Recipe By : Serving Size : 8 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces semisweet chocolate 1/4 cup water 8 eggs -- separated 1 1/2 teaspoons vanilla 2/3 cup sugar Heat chocolate and water over very low heat -- keep stirring until smooth. Stir in BEATEN egg yolks. Add vanilla. Beat egg whites in large mixing bowl until foamy. Gradually add sugar until stiff. Add a little egg white mixture to chocolate, to lighten. Then fold chocolate into remaining > whites. Pour 4 cups into greased 9 inch pie pan which has been sprinkled with sugar. Refrigerate the rest of the mousse. Bake at 350 for 25 minutes, until set. This makes a chocolate meringue. Chill crust for 1 hour. Center will fall to make a chocolate meringue shell. Spoon chilled mousse into shell. Refrigerate overnight. This is our family's all-time favorite Pesach dessert, for the Seder or ANY TIME. It's actually too wonderful to save for one week a year...ENJOY!!! ** PENINA ** Formatted by Elaine Radis BGMB90B; MARCH '93 Source: "Sam Freedenberg" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Chocolate Midnight Madness Recipe By : Serving Size : 0 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces cream cheese -- soft 1/2 cup mayonaise 1/2 cup sugar 2 eggs 1 package semi-sweet chocolate chips melted 1 teaspoon vanilla 1 chocolate pie crust In a large bowl with mixer at medium speed beat cream cheese and real mayonnaise until smooth, gradually beat in sugar. Beat in eggs, one at a time, beat in chocolate and vanilla until smooth. Pour into pie crust, place on cookie sheet. Bake at 350F oven 30 to 35 minutes or until set. Chill 4 hours. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Chocolate Malt Shoppe Pie Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups chocolate cookie -- crumbs 1/4 cup butter or margarine -- melted 1 pint vanilla ice cream -- softened 1/2 cup malted milk ball candy crushed 2 tablespoons milk -- divided 3 tablespoons chocolate malt powder instant 3 tablespoons marshmallow cream topping 1 cup whipping cream whipping cream -- additional malted milk ball candy -- additional Combine crumbs and butter. Press into a 9-inch pie pan. Freeze while preparing filling. In a mixing bowl, blend ice cream, crushed malted milk balls and 1 T milk. Spoon into crust. Freeze for 1 hour. Meanwhile, blend malted powder, marshmallow cream and the remaining milk. Stir in whipping cream; whipped until soft peaks form. Spread over ice cream layer. Freeze several hours or overnight. Before serving, garnish with whipped cream and malted milk balls. Yield 6-8 servings. Submitted by Beth Wanek, Wi From the cb collection of Cathy Svitek. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Chocolate Dream Pie Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 envelopes Dream Whip Whipped Topping Mix 2 3/4 cups cold milk 2 packages Jell-O Brand Chocolate Flavor Instant -- (4 servings size) -- Pudding -- -- and Pie Filling 1 Baked 9" pie shell -- cooled Prepare whipped topping mix with 1 cup cold milk as directed on package, using large mixer bowl. Add remaining 1 3/4 cups milk and the pudding mix. Blend; then beat at high speed for 2 minutes, scraping bowl occasionally. Spoon into pie shell. Garnish with maraschino cherries, if desired. Chill at least 4 hours. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d on 4/8/98 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Chocolate Chip-Pecan Pie Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup semi-sweet chocolate chips 1 unbaked 8-inch pie shell 2 eggs -- lg 3/4 cup dark corn syrup 1/2 cup sugar 1/4 cup butter or regular margarine 1/4 teaspoon salt 3/4 cup pecan halves Melt the butter or regular margarine and set aside. Sprinkle the chocolate chips over the bottom of an 8-inch unbaked pie shell. Freeze at least 1 hour. Combine eggs, corn syrup, sugar, melted butter, and salt in a bowl. Beat until well blended, using an electric mixer set to medium speed. Stir in the pecans and pour over the chocolate chips in the pie shell. Bake in a 375 degree oven for 50 minutes or until the custard is set. Cool on a wire rack. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Chocolate Chiffon Pie Recipe By : Serving Size : 8 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -----chocolate pastry shell----- 1 1/2 cups flour 1/2 teaspoon salt 1/2 cup crisco 3 tablespoons sugar 2 tablespoons cocoa 3 tablespoons water -- iced -----chiffon filling----- 1 package unflavored gelatin 1/4 cup water -- cold 1/2 cup strong brewed coffee 6 ounces chocolate chips 4 eggs -- separated 1/2 cup sugar 1/4 teaspoon salt 1 teaspoon vanilla whipped cream for garnish PASTRY SHELL: Put chilled dry ingredients in food processor. Add chilled Crisco, process until resembles coarse meal. Gradually add iced water through feed tube till dough holds together but is not wet or sticky---not more than 30 seconds. Turn dough out onto saran, top with another piece of saran, and flatten into a disc. Wrap and refrigerate at least 30 minutes. Roll between two pieces of waxed paper to fit a 10" pie plate. Remove top layer of waxed paper and place pastry onto pie plate. Remove paper, flute edge, prick bottom with fork and bake at 450: 10-12 minutes. Cool on a rack. FILLING: Soften gelatin in cold water 5 minutes. Heat chips and coffee in double boiler until melted, stirring constantly. Remove from heat, add gelatin, stir until dissolved. Beat egg yolks well. Add yolks, 1/4 C of the sugar, salt and vanilla to chocolate. Beat egg whites till foamy. Gradually add remaining 1/4 c sugar and beat till stiff. Fold into chocolate mixture, pile lightly into shell. Chill until firm, top with Whipped Cream. Freezes well and tastes great - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Chocolate Chess Pie Recipe By : Serving Size : 2 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 stick butter -- softened 2 1/4 cups sugar 3 eggs 1/3 cup cocoa 1 1/2 teaspoons cornstarch 1 lg. can carnation evap. milk 2 teaspoons vanilla 2 9 in. pie crusts -- unbaked Cream butter and sugar. Add eggs. Add other ingredients; mix well. Divide between 2 piecrusts.Bake at 400 deg. for 10 minutes. Lower oven temperature to 300 deg. and bake for 25 more minutes, or until done. Makes 2 pies. From: "Recipe Sampler" The Oxford Methodist Church ~ p. 69 Source: "Caroline Mccall" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Chocolate Cherry Pie Recipe By : Serving Size : 8 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 9" pre-baked cool pie shell 2 tablespoons flour 2 tablespoons cornstarch 1/2 teaspoon salt 3/4 cup sugar 2 cups milk 2 ounces bitter chocolate 3 egg yolks 1 teaspoon vanilla 1 tablespoon butter 2 tablespoons dark rum 1/2 cup maraschino cherries -- drained 1 1/2 cups whipping cream 2 tablespoons powdered sugar bitter chocolate grated In a saucepan, combine the dry ingredients, add the milk and chocolate, and bring to a boil. Lower the heat and cook, stirring constantly until thickened.Lightly beat the egg yolks and add slowly to the custard, stirring over low heat for 2 to 3 minutes.Add the vanilla, rum, and butter and cool to room temperature. Lastly, whip 1/2 cup of the cream and fold into the pudding mixture with the cherries.(cherries cut into quarters). Serve topped with the remaining 1 cup of cream whipped with the powdered sugar, and garnish with the grated chocolate.From -Chocolate Crazy- "Miss Grimble" Sylvia Hirsch - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Chocolate And Pear Tartlets Recipe By : Serving Size : 8 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 ounces semisweet chocolate 2 pears -- ripe about 1 1/2 lbs 2 tablespoons sugar -- for sprinkling 1-2 T -----pastry dough----- 1 1/2 cups flour 6 tablespoons butter -- extra for molds 1/3 cup sugar 1/2 teaspoon salt 1/2 teaspoon vanilla 3 egg yolks -----custard----- 1 egg 1/2 cup light cream 1 tablespoon kirsch -----raspberry coulis----- 2 cups raspberries -- 1 pint 1 tablespoon kirsch -- 1-2t (optional) 2 tablespoons confectioner sugar -- 2-3 T Sift flour. Put butter between 2 sheets wax paper and pound with rolling pin soften slightly. Make a well in center of flour. Put sugar, salt and vanilla in well.Add butter and with fingertips, work the ingredients until thoroughly mixed. Add yolks to well and work into ingredients in well. Draw in flour with metal spatula. With your fingers, work flour into the ingredients until coarse crumbs form. Press into a ball. Sprinkle work surface lightly with flour, then blend dough by pushing ball away from you with heel of your hand. Gather up and continue to blend until very smooth and peels away from work surface in one piece, 1-2 minutes. Shape into a ball, cover with plastic wrap and chill about 30 minutes. Brush tartlet molds with melted butter. Place 4 together edges nearly touching. Divide dough in half and roll out to 1/8". Roll loosely around rolling pin and drape over molds to cover. Tear off piece of dough from edge, form into a ball, dip in flour, and use it to push dough into the molds. Roll rolling pin over tops to cut excess dough off. With fingers, press into flutes of each mold. Repeat with other 4. Heat oven 400 F. Heat baking sheet. Fine chop chocolate.Sprinkle into each shell. Whisk egg, cream and kirsch together until thoroughly mixed. Spoon about 2-3 T over chocolate. Peel pears, cut in half and remove cores.Cut each into very thin slices. Arrange in flower-petal design on custard so they overlap. Press down lightly into custard, then sprinkle evenly with sugar. Put on heated sheet near bottom of heated oven.Bake 10 minutes, then reduce heat to 350 and bake til pastry is golden and custard is set, 15-20 minutes longer. COULIS: Pick over berries, then puree them in processor. Add kirch, if using , the confect sugar to taste and puree again. Strain to remove seeds.Let tarlets cool slightly. Spoon coulis onto individual plates. Unmold tartlets, place on coulis and decorate with mint sprigs. Serve warm or at room temperature. CHOCOLATE-APPLE TARTLETS: Peel and core 3 apples (1 lb) Cut into small chunks. Heat about 2 T butter. Add chunks and sprinkle them with 1-2 T sugar and 2 teaspoons ground cinnamon. Saute briskly until slightly softened and caramelized, stirring occasionally 3-5 minutes. Sprinkle chop choc into shells and spoon custard over top. Spread apples on custard, pressing down lightly. "Look and Cook Chocolate Desserts" Anne Willan Source: "Belle Bestor" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Chiffon Chocolate Pie Recipe By : Possum Kingdom Lake Cookbook Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 squares baker's unsweetened chocolate -- cut in pieces 2 1/2 cups cold milk 1 1/3 cups sugar 1/2 cup cornstarch 1/2 teaspoon salt 2 tablespoons butter 3 egg yolks -- slightly beaten 1 teaspoon vanilla 1 bakes 9-inch pie shell 3 egg whites 6 tablespoons sugar Add chocolate to milk and heat in double boiler. When chocolate is melted, beat with rotary egg beater 1 minute, or until blended. Sift sugar, cornstarch, and salt together, and add a small amount of chocolate mixture, stirring until smooth. Return to double boiler, add butter and stir constantly until thickened. Cook 10 minutes longer, stirring occasionally. Pour a small amount over egg yolks, stirring vigorously. Return to double boiler and cook until thickened. Remove from fire and add vanilla. Cool. Pour mixture into pie shell. Beat egg whites until stiff, add sugar and beat until mixture thickens again. Pile lightly on filling. Bake in moderate oven (325 degrees) 20 minutes or until slightly browned. Busted by Barb - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Chewy Caramel Brownie Pie Recipe By : Serving Size : 8 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -----brownie----- 1/2 cup butter or margarine 2 unsweetened chocolate sq. 1 cup sugar 3/4 cup flour 2 eggs -- slightly beaten 1/2 teaspoon salt 1/2 teaspoon baking powder 1 teaspoon vanilla -----caramel----- 8 ounces caramels -- unwrapped 3 tablespoons whipping cream 1/2 cup chopped pecans 1/4 cup semi sweet chocolate chips vanilla ice cream Heat oven to 350:F. In 2 quart saucepan combine butter and unsweetened chocolate. Cook over medium heat, stirring occasionally, until melted. Stir in remaining brownie ingredients. Spread batter into greased 9" pie pan. Bake for 20 to 25 minutes or until brownie is firm to the touch. Meanwhile, in 1 qt. saucepan cook caramels and whipping cream over medium low heat, stirring occasionally, until caramels are melted.Remove brownie from oven; spread melted caramel mixture over entire baked brownie. Sprinkle with pecans and chocolate chips. Return to oven; bake for 3 to 5 minutes or until caramel mixture is bubbly. Let stand 30 to 45 minutes, cut into wedges. Serve warm with Ice cream. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Chart House Mud Pie Recipe By : Serving Size : 8 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 package nabisco chocolate wafers 1/4 cup butter -- melted 1 quart coffee ice cream 1 1/2 cups fudge sauce Crush wafers and add butter, mix well. Press into 9" pie plate. Cover with soft coffee ice cream. Put into freezer until ice cream is firm. Top with cold fudge sauce (it helps to place in freezer for a time to make spreading easier). Store in freezer approximately 10 hours. Presentation: Slice mud pie into eight portions and serve on a chilled dessert plate with a chilled fork. Top with whipped cream and slivered almonds. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Candy Bar Pie Recipe By : Serving Size : 8 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 1.5 ounce chocolate candy bars w/almond 1 can cool whip (8oz) -- thawed 1 tablespoon vanilla graham cracker crust -- 8-9 inc chocolate -- optional -- shaved In a double boiler or micro, melt chocolate bars. Quickly fold into the whipped topping. Stir in vanilla. Spoon into pie crust. Garnish with shaved chocolate, if desired. Chill until ready to serve.Yield: 6-8 servings. Submitted by Rosalind Hamilton, LA from the cookbook library of Cathy Svitek - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Brownie Pecan Pie Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 cup sugar 1/8 teaspoon salt 1 cup light corn syrup 4 ounces sweet cooking chocolate 3 tablespoons butter 3 eggs -- beaten 1 teaspoon vanilla 1 cup pecans 1 unbaked pie shell Combine sugar, salt and syrup in saucepan. Bring to a boil. Boil 2 minutes, stirring constantly. Remove from heat. Stir in chocolate and butter and stir until melted and smooth. Cool. Gradually beat chocolate mixture into beaten eggs, stirring constantly. Mix well. Add vanilla and pecans. Pour into pie shell.Bake at 350 degrees for 50 minutes.Cool. May serve with ice cream. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Coffee Toffee Pie Recipe By : Serving Size : 8 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -----pastry shell----- 1/2 package piecrust mix 1/4 cup light brown sugar -- packed 3/4 cup walnuts -- finely chopped 1 unsweetened chocolate square -- grated 1 teaspoon vanilla -----filling----- 1/2 cup unsalted butter -- soft 3/4 cup sugar 1 unsweetened chocolate square -- melted and cooled 2 teaspoons powdered instant coffee 2 eggs -----topping----- 2 cups whipping cream 2 tablespoons instant coffee -- try using espresso powder 1/2 cup confectioners' sugar chocolate curls Make pastry shell: in medium bowl, combine piecrust mix with brown sugar, walnuts and grated chocolate. Add 1 tbsp. water and the vanilla. Using fork, mix until well blended. Turn into well buttered 9" pie plate; press firmly against bottom and sides of pie plate. Bake 15 minutes. Cool on wire rack. Make filling: in small bowl, with electric mixer at medium speed, beat the butter until it is creamy. Gradually add granulated sugar, beating until light. Blend in cool melted chocolate and 2 teaspoons instant coffee. Add 1 egg, beat 5 minutes. Add second egg, beat 5 minutes longer. Turn filling into baked pie shell. Refrigerate the pie, covered at least 8 hours, but best held overnight. Topping: Next day make topping. In large bowl, combine cream with 2 tbsp instant coffee and the confectioners' sugar. Cover and refrigerate 1 hour. Beat the cream mixture until stiff. Decorate pie with topping using pastry bag with star or shell decorating tip, if desired. Garnish with chocolate curls. Refrigerate at least 2 hours. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Classic Mud Pie Recipe By : Serving Size : 8 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -----crust----- 6 ounces semi sweet chocolate chips 3 tablespoons butter 1 1/4 cups chocolate wafer crumbs -----fudge sauce----- 6 ounces semi sweet chocolate chips 1/2 cup heavy cream (whipping cream) 3 tablespoons butter 1 tablespoon coffee flavored liqueur -----filling----- 1 quart coffee ice cream -- softened 2 tablespoons coffee flavored liqueur CRUST: Combine over hot (not boiling) water, 1/2 C chocolate chips and butter, stir until chips are melted and mixture is smooth. Add chocolate wafer crumbs, stir until well blended. Press into 9-inch pie pan. Chill until firm. FUDGE SAUCE: Combine over hot (not boiling) water remaining 1 1/2 C chocolate chips, heavy cream, and butter. Stir until chips are melted and mixture is smooth. Remover from heat, stir in coffee flavored liqueur. Chill 10 minutes. Spread 1/2 C sauce on bottom of chocolate cookie crust. Chill 15 minutes. FILLING: In large bowl, combine ice cream and coffee flavored liqueur. Pour over Fudge Sauce layer in pie pan. Freeze several hours or until firm. Serve with remaining warm Fudge Sauce and Whipped Cream if used. Makes 1 9-inch pie - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Cinnamon Chocolate Pie Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup sugar 1/4 teaspoon salt 1/2 teaspoon ground cinnamon 1/4 cup cornstarch 1/3 cup cocoa 1/4 cup milk -- cold 2 cups milk -- scalded 3 tablespoons butter 3 egg yolks 1 teaspoon vanilla 9 " baked pastry shell meringue (recipe in directions) Preheat the oven to 300F. Combine 1/2 cup of the sugar with the salt, cinnamon, cornstarch and cocoa in the top of a double boiler. Blend in the cold milk.Stir in the hot milk and cook over hot water until thick, about three to five minutes, stirring constantly. Cover and continue cooking until very thick, about eight minutes, stirring occasionally. Add the butter. Beat the egg yolks lightly and blend them with the remaining 1/2 cup sugar. Add a little of the hot mixture, then stir into the remaining hot mixture.Cook, uncovered, over hot (not boiling) water until very thick, about ten minutes. Add the vanilla. Cool.Turn the mixture into the baked pie shell. Top with meringue and bake twenty minutes. MERINGUE: Combine three egg whites with 1/8 tsp salt and beat until the whites stand in soft peaks. Beat in four Tbl sugar, one Tbl at a time, until stiff. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Chocolate-Pistachio Dream Pie Recipe By : Jell-O Ad Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 envelopes Dream Whip Whipped Topping Mix 3 cups cold milk 1 package Jell-O Brand Chocolate Flavor Instant -- (4 serving size) -- Pudding and -- -- Pie Filling 1 package Jell-O Brand Pistachio Flavor Instant -- (4 serving size) -- Pudding and -- -- Pie Filling 1 Baked 9" pie shell -- cooled Prepare whipped topping mix with 1 cup of the milk as directed on package, using large mixer bowl. Measure 2 cups of the topping and set aside. Add 1 cup milk and the chocolate pudding mix to the remaining topping. Blend; the beat at high speed for 2 minutes, scraping bowl occasionally. Spoon into pie shell and smooth into a layer. Rinse bowl and beaters before preparing pistachio pudding. Repeat with remaining toping, milk, and pistachio pudding. Spoon carefully over chocolate filling. Garnish with chocolate curls, if desired. Chill at least 4 hours. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d on 4/8/98 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Chocolate-Date-Coconut Cake Recipe By : Serving Size : 12 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup chopped dates 1 cup hot water 1 3/4 cups flour 3 tablespoons cocoa 1 teaspoon baking soda 1 cup butter or margarine -- softened 1 cup sugar 2 teaspoons vanilla 2 Eggs 6 ounces semisweet chocolate pieces 1/2 cup flaked coconut Cover dates with water in small bowl; set aside. Stir together flour, cocoa and baking soda; set aside. Cream butter, sugar and vanilla until well blended. Stir in flour mixture alternately with reserved dates and water until well blended. Pour into greased and floured 13x9x2 inch baking pan. Sprinkle with remaining chocolate pieces and the coconut. Bake in preheated 350 degree oven 40 minutes or until pick inserted in center comes out clean. Cool on rack. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d on 4/8/98 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Chocolate-Coconut Dream Pie Recipe By : Jell-O Ad Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 envelopes Dream Whip Whipped Topping Mix 3 cups cold milk 1 package Jell-O Brand Coconut Cream Flavor Instant -- (4 Serving size) -- -- -- Pudding and Pie Filling 1 package Jell-O Band Chocolate Flavor Instant -- (4 serving size) -- Pudding and -- -- Pie Filling 1 Baked 9" pie shell -- cooled Prepare whipped topping mix with 1 cup of the milk as directed on package, using large mixer bowl. Measure 2 cups of the topping and set aside. Add 1 cup milk and the coconut pudding mix to the remaining topping. Blend; then beat at high speed for 2 minutes, scraping bowl occasionally. Spoon into pie shell and smooth into a layer. Repeat with remaining topping, milk and chocolate flavor pudding mix. Spoon carefully over coconut filling. Garnish with mandarin orange sections, if desired. Chill at least 4 hours. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d on 4/8/98 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Chocolate Walnut Torte Recipe By : Serving Size : 12 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces bittersweet chocolate 3/4 cup butter 4 eggs -- separated 3/4 cup sugar -- divided 1 teaspoon vanilla 1/4 cup unsifted flour 2/3 cup walnuts -- ground 1 pinch cream of tartar In heavy saucepan on low heat, melt broken chocolate with butter, stirring constantly until smooth; set aside. Beat egg yolks for 1 to 2 minutes, gradually adding 1/2 cup sugar and vanilla. Beat in chocolate mixture. Fold in flour and nuts. Beat egg whites with cream of tartar until foamy. Gradually add remaining 1/4 cup sugar, beating until stiff peaks form. Blend a fourth of the egg whites into the chocolate mixture; fold in remaining egg whites. Pour into 9" springform pan lined with parchment paper. Bake at 375-F for 30 to 35 minutes or until sides start to separate from pan but center is still moist. Cool on rack. Remove torte from pan. Frost with Chocolate Rum Glaze*. * Separate recipe - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Chocolate Pie With Meringue Recipe By : Caroline Mccall Serving Size : 0 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 ounces unsweetened chocolate * 2 cups milk -- scalded 1/3 cup sifted flour 1 cup sugar 1/4 teaspoon salt 3 egg yolks -- slightly beaten 2 tablespoons butter 1/2 teaspoon vanilla 1 9 in. pie crust -- baked 3 egg whites -- stiffly beaten 6 tablespoons sugar 1/4 teaspoon cream of tartar * NOTE: If using Hershey's chocolate, increase sugar to at least 1 1/4 cups. Melt chocolate in scalded milk. Mix flour, sugar and salt; gradually add milk and chocolate. Cook over medium heat, stirring constantly, until mixture thickens and boils. Cook 2 minutes; remove from heat.Add small amount of chocolate/milk mixture to egg yolks; stir into remaining hot mixture; cook 1 minute, stirring constantly. Add butter and vanilla; cool slightly. Pour into baked pastry shell. Cool. Cover with meringue. Bake in moderate oven, 350 deg., for 12 - 15 min. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Impossible Brownie Pie Recipe By : Bicquick "No TIme to Cook" Recipe booklet Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 eggs 4 ounces sweet chocolate squares -- melted and cooled 1/2 cup Bisquick. baking mix 1/2 cup packed brown sugar 1/2 cup granulated sugar 1/4 cup margarine -- softened 3/4 cup chopped nuts Heat oven to 350 degrees. Grease pie plate, 9 x 11/4 inches. Beat all ingredients except nuts until smooth, 2 minutes in blender on high, stopping blender occasionally to stir, or 2 minutes with hand beater. Pour into plate; sprinkle with nuts. Bake until knife exerted in center comes out clean 30 to 35 minutes. Cool 5 minutes. Serve with ice cream if desired. High Altitude (3500 to 6500 feet): Omit granulated sugar Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d by Barb on 4/7/98 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Iced Coffee & Chocolate Pie Recipe By : Serving Size : 8 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup milk -- cold 2 packages unflavored gelatin 1 cup milk -- heat to boiling 2 cups vanilla ice milk 1/3 cup sugar 2 tablespoons instant coffee granules 1 teaspoon vanilla extract 1 keebler chocolate pie crust In blender add 1/4 c cold milk. Sprinkle gelatin over milk and mix on LOW. Let stand 3-4 min to soften. Add hot milk; cover and mix on LOW until gelatin dissolves, about 2 min. Add ice milk, sugar, coffee granules and vanilla. Cover and mix until smooth. Pour into crust. Chill at least 2 hours. Garnish with whipped topping and chocolate curls. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Hot Fudge Sundae Ice Cream Pie Recipe By : Serving Size : 8 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 30 vanilla wafers 1/2 gallon vanilla ice cream 1 cup chocolate chips 2 cups minature marshmallows 1 cup evaporated milk 1/8 teaspoon salt 2/3 cup chopped nuts -- optional 8 marachinio cheeries -- optional 1. Line 9" pie dish or pan with vanilla wafers. 2. Make sauce by heating the chips, marshmallows, and evaporated milk together until smooth --(I use the microwave, stirring frequently--but you can use a saucepan). Stir in salt. 3. Scoop about 1/3 of the ice cream into the wafer lined dish, drizzle about 1/3 of the sauce on the ice cream. Scoop another 1/3 of the ice cream and drizzle 1/3 of sauce. Scoop the remaining 1/3 of the ice cream and drizzle the remaining 1/3 of the sauce. Top with chopped nuts and/or Maraschino cherries if desired. 4. Cover with foil or plastic wrap. 5. Freeze until solid--this takes at least 6 hours--best to freeze overnight. 6.To serve, remove from freezer about 20 minutes before serving to soften. Source: "Judy Lausch" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Heath Bar Pie Recipe By : Serving Size : 0 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package chocolate wafers -- crushed 1 teaspoon almond extract 1/3 cup butter -- melted 1 pint chocolate ice cream -- softend 1 cup peanut butter chips 1 pint vanilla ice cream -- softened 3 health bars -- chopped In a medium bowl, place the crushed cookies, almond extract and melted butter, mix together. Press the mixture into a buttered pie pan to form a crust.Preheat oven to 350 degrees. Bake crust for 6-8 minutes. Let cool, then freeze for 15 minutes. Remove from freezer and spread chocolate ice cream evenly onto the bottom of crust. Sprinkle peanut butter chips evenly on top of the ice cream. Freeze for 15 min. or until the ice cream is firm. Spread vanilla ice cream evenly on top. Sprinkle chopped Heath bars on top; freeze. Serve with Guadalupe Hot Fudge Sauce. To make sauce, melt the chocolate chips in a double boiler. Add whipping cream and corn starch. Mix together. Serve over the Heath Bar Pie. Recipe from the Guadalupe Cafe as printed in our local newspaper 7/14/93 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Grasshopper Pie Recipe By : Serving Size : 8 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -----crust----- 1 1/2 cups chocolate cookie crumbs 1/4 cup sugar 1/4 cup oleo -- melted -----filling----- 1 1/2 teaspoons plain gelatin 1/3 cup cream 4 egg yolks 1/4 cup sugar 1/4 cup creme de menthe 1/4 cup creme de cacoa 1/2 cup whipping cream Mix the crumbs, 1/4 c sugar and melted oleo. Line pie plate and bake at 450' for 5 mins. Cool. Soften gelatin in cream over hot water. Cool. Beat sugar into yolks. Add liquors, Add gelatin and mix well. Refrigerate for 15 mins until slightly thickened. Whip cream and fold into thickened gelatin mixture. Pour into cooled cookie crust and chill until firm. Crushed mint flavored chocolate may be sprinkled on top. (I know about the salmonella problem in uncooked eggs, but....it's sooo good). I've used just Creme de menthe because I had no Creme d'cacoa on hand. From the Sharp Hospital, San Diego,CA Christmas Recipe booklet, 1st edition. Circa 1960 Source: "Joyce Alenskis" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Girl Scout Mint Cookie Pie Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 16 girl scout thin mint cookies 3 egg whites 1/8 teaspoon salt 3/4 cup sugar 1/2 cup chopped nuts 1/2 teaspoon vanilla 1 cup heavy cream -- whipped shaved chocolate -- opt. Preheat oven to 325. Roll cookies between two sheets of wax paper to make fine crumbs (can freeze cookies a few minutes for easy rolling). Beat egg whites and salt until stiff and glossy. Fold in crumbs; nuts and vanilla. Spread in buttered 8 inch pie plate. Bake for 35 minutes. Cool and refrigerate 3 hours. Cover w/whipped cream and shaved chocolate. Denise Bradshaw - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * German Chocolate Pies Recipe By : Serving Size : 8 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups sugar 1 dash salt 7 tablespoons cocoa 12 ounces evaporated milk 1 teaspoon vanilla 4 eggs -- beaten 1/2 cup margarine -- melted 2 cups flaked coconut 1 cup pecans -- chopped 2 9" unbaked pie shells Combine sugar, salt and cocoa in bowl. Stir in evaporated milk, vanilla, eggs and melted butter.Blend well. Stir in coconut and pecans.Turn batter into 2 pie shells. Bake at 350 for 40 minutes or until set around the edges. Cool and refrigerate. One pie to eat and one pie to freeze for later. The pies freeze well. Source: "Jo Ferry" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * German Chocolate Pie #2 Recipe By : Mary McKinnon, Beech Isalnd, S.C. Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 ounces German chocolate squares 1/4 cup butter 1 2/3 cups evaporated milk 1 1/2 cups sugar 3 tablespoons cornstarch 1/8 teaspoon salt 2 eggs 1 teaspoon vanilla 1 10 inch pie shell -- unbaked 1 1/3 cups coconut flakes 1/2 cup chopped nuts Melt chocolate with butter over low heat stirring until blended. Remove from heat, gradually blend in milk. Mix sugar, cornstarch and salt. Thoroughly beat in eggs and vanilla. Gradually bend in chocolate mixture. Pour into pie shells, combine coconut and nuts, sprinkle over filling. Bake at 375 degrees for 45 minutes. Filling will be soft but will set while cooling. Cool at least 4 hours before cutting. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Peppermint Stick Pie Recipe By : Serving Size : 10 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -----crust----- 1 1/2 cups chocolate wafer crumbs 1/4 cup margarine or butter -- melted -----filling----- 24 marshmallows -- large 1/2 cup milk 1 teaspoon vanilla 1/8 teaspoon salt 6 drops peppermint extract 6 drops red food color 1 cup whipping cream 2 tablespoons peppermint candy -- crushed Heat oven to 350:F. Mix wafer crumbs and melted margarine. Press firmly against bottom and sides of an ungreased 9" pie plate. Bake 10 minutes. Cool. Heat marshmallows and milk over low heat, stirring constantly, just until marshmallows are melted. Remove from heat; stir in vanilla. salt, extract and food color. Refrigerate, stirring occasionally, until mixture mounds slightly when dropped from a spoon.Beat whipping cream in chilled bowl until stiff. Stir marshmallow mix until blended well; fold into whipped cream. Pour into crust. Refrigerate at least 12 hours. Before serving, sprinkle with crushed candy. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Peanut Butter Pie Recipe By : Michael Cook Serving Size : 8 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces extra crunchy peanut butter 3 ounces cream cheese 1 cup powdered sugar 1 large contai cool whip graham cracker crust chocolate is best 1 package small of peanuts -- crushed Mix the peanut butter, cream cheese, powdered sugar, and 1/2 of the cool whip together well. Put into crust, cover with remaining cool whip, sprinkle the nuts on top and chill in refrigerator. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Mud Pie Recipe By : Serving Size : 8 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -----crust----- 12 oreo cookies -- crushed well 3 tablespoons butter -- melted 1 quart coffee ice cream -----mud sauce----- 1 cup semi-sweet chocolate chips 1 cup miniature marshmallows 1 cup evaporated milk 1 teaspoon vanilla -----garnish----- 1 cup whipping cream -- whipped 2 ounces kahlua liqueur 1/4 cup powdered sugar 1/2 cup nuts -- chopped Combine cookie crumbs and butter and press into bottom of buttered 9-10" pie pan. Refrigerate. When chilled, spoon one-half softened ice cream on top of crust. Pour half of Mud Sauce over ice cream and proceed with another layer of ice cream and top off with the remaining Mud Sauce. Mud Sauce: In medium saucepan, melt the sauce ingredients over medium heat, stirring constantly until mixture thickens, adding vanilla after removing sauce from heat. Cool long enough so as to not melt the ice cream while pouring Mud Sauce over it. Top with Garnish and freeze. Garnish: Whip cream, add powdered sugar and Kahlua. Decorate top of Mud Pie with Garnish: Use decorating bag with star or shell tip or spread whipped cream over pie and sprinkle top with finely chopped nuts. Freeze solid. Ideas: Double the recipe and use a buttered 9 x 13" pan. This should serve 24 persons. If you don't like nuts on top, try chocolate curls. Use a block of chocolate and with a potato peeler, peel the chocolate along one of the edges. Use chocolate at room temperature or else you'll get bits and pieces of shavings. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Mocha Sundae Pie Recipe By : Serving Size : 10 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 18 oreo cookies 1/3 cup unsalted butter -- melted 2 ounces unsweetened chocolate 2 tablespoons unsalted butter 1/2 cup sugar 7 ounces evaporated milk 1 quart coffee or mocha almond -- fudge ice cream; sof 1 cup heavy cream 2 tablespoons powdered sugar 2 tablespoons kahlua 1/2 cup nuts -- chopped Lightly butter a 9" springform pan. Crush the cookies. Stir in the melted butter and mix well. Press into the prepared pan. Chill until firm. In a heavy saucepan, melt the chocolate with the butter over low heat. Stir in the sugar. Slowly pour in the evaporated milk. Cook over high heat for 5 to 10 minutes, or until thickened. Transfer to a bowl. Chill in the freezer until the ice cream is firm. Spread with the chocolate sauce. Return to the freezer. Whip the cream with the sugar and Kahlua until firm. Spread over the pie. Sprinkle with the chopped nuts. Freeze until firm, about 4 hours. Let stand for 5 minutes before serving. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Mocha Dream Pie Recipe By : Serving Size : 10 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 phyllo strudel sheets(12x17) 1 package unflavored gelatin 1/2 cup milk -- cold 1/2 cup milk -- heated to boiling 2 tablespoons unsweetened cocoa powder 2 teaspoons instant coffee 15 ounces ricotta cheese 1/2 cup sugar 1 teaspoon vanilla extract 1/2 teaspoon ground cinnamon 1/4 teaspoon salt Preheat oven 350:. Spray 9-in pie plate with non-stick cooking spray; place on baking sheet. Place 4 phyllo strudel sheets across pie plate, extending sheets over sides; press gently into plate. Place remaining 4 sheets in opposite direction across pie plate, extending sheets over sides, to form cross; press gently into pie plate. With scissors, cut edge 1 inch beyond rim of plate; pierce crust with fork. Squeeze phyllo strudel trimmings into small bundles; place on baking sheet. Spray crust and bundles with cooking spray. Bake 15 minutes or until golden brown; cool on wire rack. In blender, sprinkle unflavored gelatin over cold milk; let stand 2 minutes. Add hot milk, cocoa and instant coffee and process at low speed until completely dissolved, about 2 minutes. Add remaining ingredients and process at high speed until thoroughly blended, scraping sides once, about 2 minutes. Pour into prepared crust; chill until firm, at least 2 hours. Garnish with phyllo bundles. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Mississippi Mud Cake Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 sticks margarine 2 cups sugar 2 tablespoons cocoa 4 Eggs 1 teaspoon vanilla 1 jar marshmallow cream 1 1/2 cups flour 1 1/3 cups coconut 1 1/2 cups chopped nuts Cream together margarine, sugar and cocoa, add eggs and vanilla, mix well. Add flour, coconut and nuts and beat 1 to 2 minutes. Bake in a 9x13 inch pan 30 minutes at 350 degrees. When done, and still hot - spread on the marshmallow cream, making as thick and heavy as desired. When cool, frost and chill before serving. FROSTING: 1 Box powdered sugar 1/3 Cup cocoa 1/2 Cup canned milk 1 Stick margarine, melted Cream together and spread over cake. Does not have to be refrigerated but is better. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Mississippi Mud Recipe By : Serving Size : 8 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -----crust----- 2 cups graham cracker crumbs 1/4 cup sugar granulated 1/2 cup butter or oleo -- softened -----filling----- 12 ounces cool whip 3/4 cup sugar' granulated 8 ounces cream cheese -- softened 1 small pkg inst. chocolate 1 small pkg inst. butterscotch 3 cups milk METHOD: THOROUGHLY BLEND CRUST INGREDIENTS IN CUISINART. PRESS FIRMLY IN BOTTOM OF PAN.BLEND TOGETHER HALF OF THE COOL WHIP, SUGAR, AND CREAM CHEESE. SPREAD MIXTURE ON TOP OF CRUST. WHIP TOGETHER THE PUDDINGS AND MlLk AND SPREAD ON TOP OF CREAM CHEESE MIXTURE. TOP WITH REMAINING COOL WHIP. Source: "Joyce Alenskis" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Milk Chocolate Pie Recipe By : Serving Size : 0 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 ounces milk chocolate 1/4 cup milk 2 tablespoons sugar 3 ounces cream cheese -- softened 1 package cool whip -- thawed(8oz) 1 prepared graham cracker or chocolate cookie crust Heat chocolate and 2 tb milk in saucepan over low heat, stirring until melted.Beat sugar into cream cheese. Add remaining milk and chocolate mixture and beat until smooth.Fold chocolate mixture into whipped topping, in a bowl, blend until smooth. Spoon into crust and freeze for about four hours... store in freezer. Source: "Marie Frangipane" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Ww Chocolate Banana Pie Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 tablespoons peanut butter 1 tablespoon honey 1 1/2 ounces rice krispies 1 banana -- medium 1 package chocolate pudding -- low-cal 2 cups skim milk Melt the peanut butter and the honey. Stir in Rice Krispies. Pat into a 9" pie pan. Mix pudding and skim milk. Slice banana over crust. Pour pudding over banana. Chill. Makes 4 servings. Each serving = 1 fat, 1/2 fruit, 1 protein, 1/4 bread, 1/2 milk and 45 optional calories. Formatted by Joyce Burton-PDPP83A. Source: "Deborah Clough" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Twinkie Pie Recipe By : Serving Size : 8 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- butter 9