Blender Custard Pie
(This pie makes its own crust)
4 eggs
6 Tablespoons soft butter
1/2 cup flour
Dash of salt
2 cups milk
2/3 cup sugar
1 teaspoon vanilla
Put all ingredients in blender and blend on low for three minutes.
Pour into a greased and floured pie pan.
Sprinkle top with nutmeg, if desired.
Bake at 325 degrees for 40 to 50 minutes (until knife inserted in center
comes out clean). I always set a pan of water in the oven on the
shelf under the pie.
This recipe was in the Akron Community Cookbook.
Sandy Frey
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Dream Peach Pie
1/2 cup milk
30 to 35 large marshmallows
2 cups Cool Whip
6 - 8 peaches, peeled and sliced
Melt marshmallows in milk. Cool completely. Fold in Cool Whip.
Mix in peaches. Put in baked and cooled pie shell or graham cracker
crust. Chill.
This recipe was in the Akron Community Cookbook.
Sandy Frey
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Sandy's Key Lime Pie
1 9-in prepared crust (graham cracker or Oreo - recipes
below)
2 cans sweetened condensed milk
1/2 cup sour cream
1 cup lime juice (recipe calls for Key Lime juice, which I can't find
locally, so I use regular lime juice in a bottle)
1 TB grated lime zest
Preheat oven to 350 degrees.
In a medium bowl, combined condensed milk, sour
cream, lime juice and lime zest. Mix well and pour into prepared
crust.
Bake 5 to 7 minutes, until tiny pinhole bubbles appear on surface of pie.
DO NOT BROWN! Remove from oven and chill thoroughly before serving.
Garnish with lime slices and whipped cream, if desired.
Graham Cracker Crust
1-1/2 cups graham crackers, crushed fine
1/2 cup butter, melted
3 TB sugar
Mix crumbs, butter and sugar together. Set aside about 3 TB for
topping, if desired. Press mixture firmly into bottom and sides of
greased 9-inch pie pan. Bake for 8 minutes or until lightly browned.
Make filling and pour into crust. Bake according to directions
above. Chill thoroughly and top with whipped cream (Cool Whip) and
crushed graham crackers.
Oreo Cookie Crust
About 32 Oreo cookies, crushed fine (Chop more if you prefer a thicker
crust)
6 TB butter, melted
Mix crumbs and melted butter until well blended. Reserve some
crushed Oreos for topping. Press remaining mixture in bottom and sides of a
greased 9-inch pie plate. Chill until firm. Make filling and
pour into crust. Bake according to directions above. Chill
thoroughly and top with whipped cream (Cool Whip) and crushed Oreos.
Sandy Frey
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Quick and Easy
Apple Crisp
Mix enough apples to fill
9X13 glass pan - generally 6-8, depending on size - with
2 T lemon juice
Mix together 1 cup sugar and 2 T flour. Toss with apples.
Topping
1 to 1-1/2 cups flour
1 to 1-1/2 cups sugar (white or brown)
1 stick butter
Cut butter in with hands or pastry knife.
Pour topping over apples. Bake at 350 degrees for 45 minutes to one
hour.
Peaches or rhubarb can be substituted - just adjust sugar amount.
Sandy Frey
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Beckie's
Butterfinger Dessert2 cups graham
crackers, crushed
1 cup saltine crackers, crushed
1/2 cup oleo, melted
4 to 6 big Butterfinger candy bars
1 large pkg. instant chocolate pudding
2 cups milk
1 quart vanilla ice cream, softened
1 container Cool Whip
Crush graham crackers, saltine crackers, Butterfinger candy bars and oleo
in bowl. Put 2/3 of mixture in bottom of 9X13 pan. Chill.
Mix pudding and milk together; then add ice cream. Pour over cracker
mixture. Chill. Pour Cool Whip over pudding mixture and top
with remaining 1/3 cracker mixture. Chill.
Beckie Gutzmann
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Ida Scholl’s
Old Fashioned Homemade Ice Cream
Mix together:
2 cups sugar
1/2 cup flour
Whip together:
1 qt. heavy cream (I have used whipping cream also, which makes a very
creamy ice cream)
6 eggs
1 T. vanilla (more if desired)
Pour over sugar / flour mixture. Mix well.
Pour into freezer and add enough whole milk to fill
container 2/3 full. If using whipping cream, fill to less than 2/3
full. Whipping cream really whips up.
Freeze according to ice
cream freezer directions.
This is a quick and easy ice cream to make and it has a nice flavor.
I have had the recipe for
several years.
Try making different
versions, ie, cherry nut, etc.
Sandy Frey
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French Creole Classic Bread
Pudding
««««
1 prepared pastry
shell, defrosted
2 cups whole milk
1/2 cup raisins
3 medium apples, peeled and cored, prepared as follows:
2 apples, finely chopped
1 apple sliced (for garnishing)
1 cup pecans, finely chopped
1/2 cup whole pecans, for garnishing
6 eggs
1/2 cup sugar
1 tablespoon vanilla
2 tablespoons melted butter
1/2 teaspoon cinnamon
1/2 loaf French bread
Line bottom of
ungreased dish with defrosted pastry shell. Poke holes in
sides and bottoms, and bake according to instructions. Set aside. In
microwave safe bowl, heat milk and raisins on high for 4 minutes. Let
stand. In the bowl containing the milk and raisin mixture, add the
following: egg yolks, sugar, vanilla, melted butter and cinnamon.
Mix together well. Add the chopped apples and chopped pecans.
Tear into small pieces 1/2 loaf of French bread. Add bread pieces to
mixture and stir well. Keep adding bread until just a small amount of
liquid is left in bottom of bowl. Spoon mixture over baked puff
pastry. Use sliced apples to garnish top, making circle with the
apples (fan them out). Tuck whole pecans between apple slices in
center of pan. Sprinkle reserved chopped pecans around outside of
pan and in center. Bake in 350degree oven for 40-50 minutes,
until golden brown.
For the rum sauce:
1 stick butter
1 cup sugar
1 egg, beaten well
¼ tsp. Vanilla
¼ tsp. Butter flavoring
¼ tsp. Almond flavoring
Rum or Rum flavoring to taste
Preparation for rum sauce:
Using a double broiler, melt butter, then add sugar, egg, flavorings and
rum to taste. Make sure the mixture doesn't boil or the sugar will
crystallize. Pour rum sauce over hot bread pudding.
Sandy Frey
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Junk It N’awlins Bread Pudding
8 cups
(approx.) stale bread, tore in small pieces
1 cup raisins
2 cups sugar
2 cans heavy cream (I use evaporated milk)
2 cups milk
3 to 4 eggs
1 stick butter, melted
1 cup pecans, chopped
2 teaspoons cinnamon
1 teaspoon nutmeg
2 teaspoons vanilla
Combine raisins, sugar, cream, milk, eggs, butter, pecans, cinnamon,
nutmeg and vanilla. Add bread and pour into a 9X13 pan. Bake
on middle rack of 350°oven for one hour or until the top is a golden
brown. Store leftovers in refrigerator and reheat by portion in a
microwave.
Serve with warm Whiskey Sauce.
Whiskey Sauce
½ cup butter
1 ½ cups powdered sugar
1 egg yolk
½ cup bourbon
Heat butter and sugar over medium heat until all the butter is absorbed.
Remove from heat and blend in yolk. Pour in bourbon gradually to
your own taste, stirring constantly. Sauce will thicken as it cools.
Serve warm over bread pudding. Jack Daniels will give you a stronger
taste and Southern Comfort will give you a sweeter taste. Yield: 1
cup sauce
Variation:
The original recipe
calls for 1 cup each:
Peanut butter chips
Chocolate chips
Butterscotch chips
Shredded coconut
I have never added the chips and coconut.
Sandy Frey
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Strawberry Pretzel Dessert «««««
Mix
together:
2 cups crushed pretzels
3/4 cup melted margarine
4 T. sugar
Pat into a 9 by 13 pan.
Bake 8 minutes at 400 degrees. Cool.
Cream together:
8 oz. cream cheese
1 cup sugar
Fold in:
1 large container Cool Whip
Spread over cooled pretzel crust.
Prepare:
1 6-oz. pkg. strawberry Jello
1 3/4 cup boiling water
Add:
1 10-oz. pkg. frozen strawberries
Pour on top of cream layer and refrigerate until firm.
This is something Sherry asks me to make---she likes it so much!
Variation: Try using an Oreo cookie crust with cherries pie filling
on top.
Sandy Frey
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Unbaked Cheesecake
1/2
cup oleo
1/2 lb. graham crackers
Mix well and use 2/3 on bottom of pan.
Mix together:
1 pkg. lemon Jello
1 cup hot water
3 T. lemon juice
Cool till slightly thickened.
Cream:
8 oz. cream cheese
1 cup sugar
1 tsp. vanilla
Whip 1 can evaporated milk, chilled, until it holds peaks. Combine
Jello and cream cheese; fold into whipped milk. Pour over crust.
Sprinkle with remaining crumbs. Chill overnight. Can top with
cherry pie filling, if desired.
It doesn't take very long to put together.
Elsie Battershaw
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Rhubarb Crisp «««««
Put in an 8-inch greased pan:
3 1/2 cups rhubarb
1 cup sugar
1/2 cup oatmeal
1/2 cup flour
1/3 cup oleo
1 tsp grated orange rind
1 tsp. lemon juice
1/8 tsp. salt
Blend ingredients and pour over rhubarb. Bake at 375 degrees for 35
to 40 minutes. I found this recipe in the "Nebraska Farmer" magazine
when I was first married. It freezes great.
Sandy Frey
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Pumpkin Pie Squares
«««««
1 cup
flour
1/2 cup butter
1/2 cup oatmeal 1/2 cup brown
sugar
Mix until crumbly and press into a 9 by 13-inch pan. Bake at 350
degrees for 15 minutes.
Combine:
1 can (2 cups) pumpkin
1 can evaporated milk
2 eggs
3/4 cup sugar
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. ground cloves
Beat well and pour into crust. Bake 20 minutes. Combine 1/2
cup chopped pecans, 1/2 cup brown sugar and 2 T. oleo. Sprinkle over
filling. Bake 15 to 20 minutes longer or until filling is set.
Cool in pan and cut in 2-inch squares. Serve with whipped cream.
Makes 24 pieces.
This recipe was in Leona Buhlmann's column in the “Albion News” years ago.
Sandy Frey
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Strawberry Pie
1
small pkg. vanilla pudding (cooking kind)
1 3-oz. pkg. strawberry Jello
2 cups water
1 tsp. lemon juice
1 1/2 cup prepared Dream Whip (or Cool Whip)
1 cup strawberries, sliced
1 9-inch baked pie shell, cooled
Combine pudding, Jello, water and lemon juice in pan. Cook and stir
until it comes to a boil. Pour into a bowl and chill. Fold in
topping, blending well, then stir in strawberries. Pour into pie
shell and chill 1 to 2 hours. Before serving, garnish with topping
and berries.
Carol Diessner
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My Favorite Pie Crust - No Roll
Preheat oven to 450 degrees.
1 1/2 cups flour
1 tsp salt
1 tsp sugar (optional)
1/2 cup oil
3 T milk
In medium bowl, mix flour and salt. Make a well in center and pour
in oil and milk. Mix with a fork and press into the bottom and sides
of a 9-inch pie plate. Flute edges.
Bake in oven for 8 to 10 minutes or until golden brown.
This recipe is quick and easy and makes a wonderful flaky pie crust.
I very seldom add the sugar.
Sandy Frey
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Banana
Cream Pie
Preheat oven
to 400 degrees.
9-inch pie crust, cooled
2/3 cup sugar
1/4 cup cornstarch
1/2 tsp salt
3 cups milk
4 egg yolks, beaten (save the whites for meringue)
2 T butter
1 tsp vanilla
1 large banana, sliced (more if desired)
Meringue
4 egg whites
1/4 tsp cream of tartar
1/2 cup sugar
1/4 tsp vanilla
In large saucepan, combine sugar, cornstarch and salt. Mix will and
stir in milk and egg yolks. Whisk until all ingredients are
combined. Cook over medium heat, stirring constantly, until
thickened. Remove from heat and stir in butter and vanilla.
Slice banana into cooled crust. Pour custard over banana. Top
with meringue. Bake for 10 to 15 minutes or until lightly browned.
Meringue:
In a large glass or metal mixing bowl, beat egg whites and cream of tartar
till foamy. Gradually add sugar and continue to beat till stiff
peaks form. Spread over pie. Cover completely and seal all
edges.
Delicious.
Variations:
Quick and Easy Sour Cream Raisin Pie
Eliminate the bananas. Add 3/4 cup raisins, 1/2 cup sour cream, 1/2
tsp cinnamon, 1/4 tsp nutmeg along with the vanilla and butter to
the cooked cream filling. Fold in gently. Pour into shell and
top with meringue.
Chocolate Cream Pie
Eliminate the bananas. Melt butter in microwave. Stir in 3
Tablespoons cocoa. Stir into cooked cream filling along with the
vanilla. Pour into shell and top with meringue.
Coconut Cream
Add 1 cup coconut along with the butter and vanilla to cooked cream
filling. Pour into shell and top with meringue.
Sandy Frey
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Strawberry Pizza
Crust:
Combine:
1/2 cup powdered sugar
1/2 cup oleo
1 1/4 cup flour
Press onto a pizza pan, forming a rim. Bake at 350 degrees for 15
minutes. Cool.
Base:
Combine and spread over cooled crust:
1 8-oz. pkg. cream cheese, softened
2/3 cup powdered sugar
1 tsp. vanilla
Glaze:
Cook until thick:
1 cup strawberry juice
1/3 to 1/2 cup sugar
1 T. cornstarch
Cool and pour over 3 cups strawberries, which have been sliced and
arranged on base. Chill.
Carol Diessner
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Strawberry Pie
«««««
1 qt.
strawberries
1 cup sugar
1 cup water
3 T. cornstarch
1 tsp. lemon juice
red food coloring
1 baked 9" crust
Cool Whip
Crush 1 cup of strawberries and add sugar, water, cornstarch and food
coloring. Cook mixture, stirring constantly, until it boils and
thickens. Add lemon juice. Put remaining strawberries in
crust. Pour hot mixture over fruit. Refrigerate. Serve
with whipped cream. (Does not store well.) This pie goes
together very fast and it is delicious!
Nancee Krohn
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Delicious Lemon Dessert
1 cup
sifted flour
1/2 cup oleo
1 8-oz. pkg. cream cheese, softened
1 cup powdered sugar
2 10-oz. Cool Whip
2 pkg. lemon pudding
walnuts, optional
Combine flour and oleo together and pat in the bottom of a 9 by 13 inch
pan. Bake in a 350 degree oven until light brown (about 10 minutes).
Cool. Beat powdered sugar into cream cheese, fold in 1 container
Cool Whip and spread mixture over cooled crust. Mix pudding
according to package directions. Reserve 1/2 cup of the pudding and
spread the rest carefully over the second layer. Fold the remaining
pudding into 1 container Cool Whip and spread over the pudding layer.
Set aside to chill. Cut in squares to serve. Chopped walnuts
can be added to the crust or as a garnish on the top. This makes 12
servings.
Caree Frey Cielocha
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Cherry Pie
Mrs. Smith's or Sara Lee’s frozen cherry pies are delicious.
Find in frozen food section at grocery store.
Cook according to directions on box.
Marg Frey
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Cherry Dessert
Line a
9" square pan ( a 9 by 13 pan is okay, too) with whole or broken graham
crackers.
Combine:
1 6-oz pkg. instant vanilla pudding
2 cups cold milk
Let stand for 5 minutes, then blend in 1 cup or carton Cool Whip.
Spread pudding mixture on crackers. Add another layer of crumbled
crackers. Top with cherry pie filling. Refrigerate for 3 hours
before serving.
Pat McKenzie
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My Favorite Pie Crust
1 cup Crisco
1 T. vinegar
3 cups flour
5 T. ice water
1 tsp. salt
1 egg
Cut shortening into flour and salt mixture. Beat water, vinegar and
egg until foamy. Add to flour mixture and stir with fork till well
mixed. Roll out immediately or refrigerate dough till ready to use.
Yields enough for 2 double crust pies and a few pie crackers!
Pat McKenzie
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Mud Pie
1 lb. Oreos,
crushed
1 stick oleo, melted
1/2 gallon ice cream, vanilla
1 can fudge topping
1 12-oz. Cool Whip
crushed peanuts
Stir cookies and margarine together and pat in 9 by 13-inch pan; freeze.
Soften ice cream and spread on crust; freeze again. Spread chocolate
over ice cream; freeze again. Spread softened Cool Whip on top and
sprinkle with nuts. Cover and freeze for the last time.
Kim Kruse
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Butterfinger Dessert
Mix
together:
2 cups graham cracker crumbs
1 cup soda cracker crumbs
1//2 cup margarine
Press in bottom of a 9 by 13-inch pan (save some for top).
Mix together:
2 small pkg. vanilla instant pudding
4 cups vanilla ice cream
Spread on crust. Chill for two hours. Spread Cool Whip on top.
Sprinkle with 2 large or 3 small Butterfinger candy bars and rest of
topping crumbs.
Betty Larson Polt
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Cherry Dessert
1
angel food cake, broken in cubes
1 can cherry pie filling
1 pkg. instant vanilla pudding
1 8-oz. carton Cool Whip
Arrange half of cake cubes in serving dish. Spread cherry pie
filling over cake. Arrange remaining cake cubes over pie filling.
Mix package of pudding using 1 1/2 cup milk. When pudding is set,
fold into whipped topping and spread over top layer. Chill and
cut into squares.
Ritz Dessert
55 Ritz
crackers - crushed
1/4 cup powdered sugar
1 stick margarine, melted
Combine above ingredients. Save some back to top the dessert.
Pat rest into a 9 X 13 pan.
1 can Eagle brand condensed milk
1 9-oz. Cool Whip
1 6-oz. can pink lemonade, thawed
Mix together, pour over crust. Add crumb topping. May freeze
or refrigerate. For variety, you can use frozen orange juice or any
other frozen concentrate mixture.
Mary Anne Esch
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Strawberry Angel Food Dessert
«««««
1 pkg.
one-step angel food cake mix
1 can strawberry pie filling
Mix angel food cake mix and pie filling together. Be sure to mix
strawberries into cake mix until no large chunks of berries are left.
Do not add any other liquid. Bake and cool according to package
directions.
Freeze cake.
When frozen, frost with:
Mix together:
1 large container Cool Whip
1 10-ounce package frozen strawberries
Thaw strawberries slightly. Mix berries and Cool Whip together and
frost cake. Return cake to freezer. Thaw slightly (about fifteen
minutes) before serving.
Sandy Frey
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Taffy Apple Pizza
«««««
1 20-oz. pkg.
refrigerated sugar cookie dough
2 tablespoons peanut butter
1 8-oz. package cream cheese, softened
1/2 cup packed brown sugar
1 teaspoon vanilla
3 medium granny smith apples
1/2 cup water with 2-3 teaspoons lemon juice
cinnamon, optional
1/8 cup caramel ice cream topping
Preheat oven to 350 degrees. Remove 2/3 cup of cookie dough and
reserve for another use. Roll dough into a circle on pizza pan.
Bake 11-14 minutes or until cookie is lightly browned. Let cool 10
minutes, then loosen cookie from pan. Cool completely. Blend
peanut butter, cream cheese, brown sugar and vanilla together until
smooth. Spread on cooled cookie. Peel, core and slice apples.
Dip apples into water mixture to prevent browning. Arrange slices on
cream cheese mixture. Sprinkle lightly with cinnamon, optional.
Drizzle caramel topping over apples. Cut into pieces and serve.
16 servings
Amy Young
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Fruit Pizza
Crust:
sugar cookie dough (you can use your own or from the store)
Spread on cookie sheet and bake at 350 degrees for 10-12 minutes or until
done. Cool.
Mix:
2 8-oz. packages cream cheese
2 cups sugar.
Spread on cooled crust.
Top with any kind of fruit, fresh or canned (ie,
bananas, strawberries, peaches, kiwi, grapes).
Mix and boil:
1 cup sugar
1 cup water
2 tablespoons cornstarch
Cook until thick.
Add:
1 small package strawberry Jello. Drizzle over fruit. Chill.
Sandy Frey
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Pumpkin Torte
Crust:
2 cups graham cracker crumbs
1/3 cup sugar
1/2 cup butter
Mix crumbs, sugar and butter together. Press into a 9X13 inch pan.
Mix together:
2 eggs, beaten
3/4 cup sugar
1 8-oz. package cream cheese
Pour over crust and bake for 20 minutes at 350 degrees.
Dissolve:
1 envelope Knox gelatin in 1/4 cup cold water
Set aside.
2 cups pumpkin
1/2 cup milk
3 egg yolks
1/2 teaspoon salt
1/2 cup sugar
1 tablespoon cinnamon
Cook pumpkin, yolks,
sugar, milk, salt and cinnamon until mixture thickens. Remove from
heat and add dissolved gelatin. Cool.
Beat:
3 egg whites
1/4 cup sugar.
Fold into pumpkin mixture. Pour over cooled baked crust. Top
with 1 8-oz. tub of Cool Whip.
This keeps well for several days in the refrigerator.
Janice Buettner
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Rhubarb Lush
«««««
Crust:
1 1/2 cup flour
1 1/2 cup margarine
Mix and pat into a 9x13 inch pan. Bake 15 minutes at 350 degrees.
Cool.
Filling:
3 T. cornstarch
2 3-ounces pkg. strawberry Jello
6-8 cups rhubarb
2 cups sugar
Mix rhubarb and sugar. Let stand for 1 hour. Add Jello and
cornstarch. Cook until rhubarb is tender. Cool. Pour
over crust. Top with a layer of marshmallows.
Topping:
1 pkg. vanilla instant pudding
1 3-ounce pkg. cream cheese
1 1/2 cups milk
2 cups Cool Whip
Mix pudding and milk, add cream cheese and Cool Whip. Beat until
well mixed. Pour over rhubarb filling and refrigerate.
Janice Buettner
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Swedish Apple Pie
Fill pie
plate 2/3 full with peeled and sliced apples. Sprinkle 1 Tablespoon
sugar and 1 teaspoon cinnamon over apples. Mix together 1 cup sugar,
1cup flour, 3/4 cup melted margarine and 1 egg. Pour over apples.
Bake at 350 degrees for 45 minutes.
Sandy Frey
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Sherry’s Surprise Pie
2 9-inch
graham cracker pie crusts
1 8-ounce package cream cheese
½ cup powdered sugar
1 large container Cool Whip
1 6-ounce package instant chocolate pudding mix
3 cups milk
bananas
Gently whip milk and pudding mix together according to directions.
Let set. Beat cream cheese, sugar and Cool Whip together.
Slice bananas in bottom of pie crusts. Divide cream cheese mixture
between the two crusts. Be sure to build the edges higher so the
pudding doesn’t overflow. Decorate the top with extra Cool Whip.
Chill
Sherry Frey
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Easy Apple Crisp
6 apple - peeled, cored
and sliced
1 cup water
1 (18.25 ounce) package
white cake mix
1 cup packed brown sugar
1 teaspoon ground
cinnamon
1/2 cup butter, melted
Preheat oven to 350
degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
Arrange apples in an
even layer in bottom of baking dish. Pour water over apples.
In a medium bowl mix
together cake mix, brown sugar, and cinnamon. Stir in melted butter or
margarine until ingredients are thoroughly blended; mixture will be
crumbly. Sprinkle mixture over apples.
Bake in preheated oven
for 50 to 55 minutes.
Sherry Frey
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Rhubarb Pie
3 c rhubarb
1.5 c sugar
1/2 c butter
3 eggs (yokes for pie,
whites for meringue)
1/2 c flour
dash of salt
1/3 c milk
Make your own pie crust
- using your recipe - bake pie crust in oven before hand until mostly
done.
Bring all ingredients to
boil, let thicken, then put in baking pie tin. Place in oven for 20
minutes @ 350. Bring out of oven and then put meringue on top, sprinkle
with sugar, bake until brown on top.
Meringue
egg whites, 1/4 c sugar,
little hot water
Put hot water in egg
whites, pour sugar in slowly beat it good then
Caree Frey Cielocha
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