Food court 11-19
This week I’m going to do some dessert recipes in case you’re looking for a new recipe instead of the traditional pumpkin pie. I’m all for the pumpkin pie though.
Million Dollar Pie
1 can condensed milk (Eagle Brand)
1 large can crushed pineapple, drained
1 large container Cool Whip
1 cup chopped pecans
1 small container Cool Whip (for topping)
2 baked pie shells
Combine milk, crushed pineapple, Cool Whip and nuts. Fill pie shells with mixture and refrigerate for 1 hour. Top with Cool Whip.
Peanut Butter Cream Cheese Pie
2 3-ounce packages cream cheese, softened
1/2 cup peanut butter
2 tablespoons milk
1 9-ounce carton Cool Whip
1 8- or 9-inch pie crust (baked)
Coarsely chopped roasted peanuts
In a small mixing bowl beat cream cheese and sugar together until light and fluffy. Add peanut butter and milk, beating until smooth and creamy. Fold topping gently into peanut butter mixture. Turn into prepared shell and chill 5 to 6 hours. Garnish with coarsely chopped peanuts.
Apple Goodie
1 1/2 quarts apples, diced
1/2 cup sugar
1 tablespoon flour
1 teaspoon cinnamon
1/4 teaspoon salt
Topping
1 cup oatmeal
1 cup brown sugar
1 cup flour
1/4 teaspoon soda
1/3 teaspoon baking powder
2/3 cup butter
Mix sugar, flour salt and cinnamon; add to apples and mix. Put in greased pan. Mix topping ingredients until crumbly. Put on apples and pat firmly. Bake at 350° until brown and crust is formed. Serve with ice cream.
Baked Caramel Apples
2 tablespoons butter
2 tablespoons flour
1 cup brown sugar
2 cups boiling water
1 teaspoon vanilla
9 large apples
Melt butter in frying pan. Add flour and brown. Add brown sugar. Stir. Add water and vanilla. Bring to boil. Boil a few minutes until smooth. Pare and halve apples and put them in a cake pan side by side. Pour sauce over apples. Bake at 400° for 30 to 40 minutes or until done. Serve warm or cold with Cool Whip.
Frozen Dessert
8 ounces cream cheese
3/4 cup white sugar
1 quart strawberries
2 cans crushed pineapple, drained
1 9-ounce carton Cool Whip
1/2 cup chopped walnuts
Cream cream cheese and sugar. Add fruit, Cool Whip and walnuts. Mix together and freeze.
Apple Crisp
1 quart peeled and sliced apples
1/2 cup water
1/4 teaspoon cinnamon
1/2 cup butter
1 cup sugar
3/4 cup flour
Place apples, cinnamon and water in a 9-by-13-inch pan. Mix butter, sugar and flour and spread over apples. Bake at 325° for 40 minutes or until apples are tender.
Carrot Cake
2 cups grated carrots
1 1/2 cups sugar
1 3/4 cups water
1 cup seedless raisins
1/3 cup oleo
1/2 teaspoon salt
1/2 teaspoon cloves
1/2 teaspoon allspice
1 teaspoon nutmeg
1/2 teaspoon cinnamon
1 1/2 teaspoons soda
1 cup chopped dates
1 cup chopped nuts
2 cups sifted flour
1 teaspoon vanilla
Combine carrots, sugar, water, raisins, oleo, salt, cloves, allspice, nutmeg and cinnamon. Boil for 15 minutes then stir in soda and let cool to room temperature. Add dates, nuts that have been mixed with the flour and vanilla. Bake in angel food cake pan at 350° for 45 to 60 minutes.
Blueberry Cream Cheese Dessert
16 finely crushed graham crackers
1/4 cup melted butter
1/2 cup sugar
1 teaspoon vanilla
3/4 cup sugar
2 eggs, well beaten
1 8-ounce package cream cheese
Blend crackers, butter and sugar. Press into an 8-by-12-inch pan. Blend eggs, sugar and cream cheese together well. Add vanilla. Pour over crust and bake at 350° for 15 minutes. Cool and put in refrigerator until firm. Add blueberry pie filling and chill overnight.
Triple Dessert
1 1/2 cups flour
1 1/2 sticks oleo
1 cup pecans, finely chopped
1 8-ounce package cream cheese, softened
1 cup powdered sugar
1 large carton Cool Whip
2 small packages instant chocolate pudding
1 small package instant vanilla pudding
4 1/2 cups milk
A drop of vanilla
For first layer: Mix flour, oleo and nuts well. Pat into bottom of greased 9-by-13-inch pan. Bake at 325° for 18 to 20 minutes. Cool thoroughly.
For second layer: Mix cream cheese, powdered sugar and 1 cup of the Cool Whip. Spread on cooled first layer.
For third layer: Mix puddings with milk and vanilla. Being careful not to allow pudding to thicken before pouring on top of second layer. Spread remaining Cool Whip on top of set puddings. Refrigerate until served.
I’ve had a request for pie crust made with milk instead of water. I have looked through everything I have. Does anyone have a recipe for this?
If you need to reach me, you can e-mail me at: judyd2313@verizon.net or drop a line to my attention to the BCR, P.O. Box 340, Princeton, IL 61356. I hope you all have a wonderful Thanksgiving full of love and memories.
