MILLION DOLLAR PIE

MILLION DOLLAR PIE

From Pearl Holmes

1 can sweetened condensed milk
1 15-oz. can crushed pineapple; well drained
1/3 cup lemon juice
1 cup finely chopped pecans
1 cup Cool Whip 

Mix together and place in graham cracker crust.

Chill.

STRAWBERRY CREAM CHEESE PIE

STRAWBERRY CREAM CHEESE PIE

From Judi Troyer   (ad recipe from old magazine)

1 pkg. strawberries, halved in syrup  (thawed)
2 pkgs. 8-oz. cream cheese
1/4 cup sugar
1 t. vanilla
2 cups cool whip
1 prepared chocolate flavor crumb crust (6 oz.)

Drain strawberries; reserve 1/4 cup liquid.

Beat cream cheese, reserved liquid, sugar, vanilla and strawberries.  Beat til smooth.

Fold in whipped topping.

Spoon into crust.

Refrigerate several hours or overnight.

Garnish with strawberry halves and kiwi slices.

Serves 6-8. 

PARTY BISQUE JELLO

PARTY BISQUE JELLO

From Lyn Sewell  

(Kathryn Sewell)

1  3-oz. pkg. jello
1 can evaporated milk, chilled
1 cup sugar
1  1/4 cup water
juice of 1 lemon, grated rind

Slightly gel all except milk.

Beat milk. 

Fold into jello and place in graham cracker-lined dish.

Serves 4-8.

CHERRY CHOCOLATE CHEESE PIE

CHERRY CHOCOLATE CHEESE PIE

From Judi Troyer  (Hershey's)

1 pkg. 8-oz. cream cheese, softened
1 small pkg. cream cheese, softened (3-oz.)
3/4 cup sugar
1/4 cup Hershey's cocoa
2 eggs
1 t. vanilla extract
1/2 cup chilled whipping cream
graham cracker crust
cherry pie filling, chilled

Preheat oven to 350.  

Beat cream cheese and sugar.

Blend in cocoa.

Add eggs and vanilla.

Blend in whipping cream gently with spatula.

Pour mixture into crust.

Bake 35-40 minutes.  Center will be soft and will set as it cools.

Cool to room temp, then cover and chill several hours or overnight.

Garnish with cherry pie filling.

Serves 6-8.

GERMAN SWEET CHOCOLATE PIE

GERMAN SWEET CHOCOLATE PIE

From Judi Troyer  (recipe from magazine, 1980)

1 pkg. German sweet chocolate
1/3 cup milk
2 T. sugar, optional
1 small pkg. cream cheese  (3 oz.)
1 Cool Whip 
graham cracker crust

Melt chocolate and 2 T. of the milk over low heat, stirring while melting.

Beat sugar into cream cheese.

Blend in remaining milk and chocolate mixture. Beat until smooth.

Spoon mixture into graham cracker crust.

Freeze about 4 hours.

Tip:  Top with chocolate sprinkles or curls.

CHEESE CAKE

CHEESE CAKE

From Lucy Reid  (her Aunt Juanita Stevenson)

1 pkg. lemon jello dissolved in 1 cup water

Beat:
1  8-oz. cream cheese, softened
1 cup sugar

Whip:
1 large can evaporated milk
1 t. vanilla

Beat cream cheese and sugar.  Whip milk.  Then add jello.

Pour into graham cracker crust.


Crust:
24 graham crackers
1/2 cup sugar
1/2 cup butter

LEMON PIE

LEMON PIE

From Lucy Reid

 (from Lucy's grandmother Beatrice Wilkin)

1 can frozen lemonade
1 small Cool Whip
1 can Eagle Brand Condensed Milk

Mix ingredients together and pour in baked pastry shell or graham crust.

FUDGE PIE

FUDGE PIE

From Angie Reid (Nancy Gilliam)

Beat 4 eggs lightly with fork.

Add:
3 cups sugar
7 T. cocoa
pinch salt
1 tall can evaporated milk
1 stick butter, melted
1 t. vanilla

Pour into pie shells.

Bake 30 minutes at 350.

CHEESE DANISH

CHEESE DANISH

From Billie Reid

2 pkgs. crescent dinner rolls
2 pkgs. 8-oz. cream cheese, softened
2 egg yolks (save the whites)
1 t. vanilla
1/2 cup sugar

In a 9x13 ungreased pan, spread one pkg of rolls.  

Pinch seams together.

Beat cheese together with remaining ingredients and spread on top.

Then put the 2nd pkg of rolls on top and brush with egg whites.

Bake at 325 for 30 minutes.

CHERRY DELIGHT

CHERRY DELIGHT

From Pearl Holmes

1  1/2 cup crushed graham crackers
3 T. melted butter
3 T. sugar
1 cup heavy cream (whipped)
1 cup mini marshmallows
1 can cherry pie filling

Mix graham crackers, butter, sugar. Pat into 8x10" baking pan (pyrex).

Fold marshmallows into sweetened whipped cream and spread over graham crust.

Spread cherry pie filling over cream mixture.

Chill 24 hours.

STRAWBERRY CHEESE CAKE

STRAWBERRY CHEESE CAKE

From Lucy Reid

Crust:

1  1/4 cup graham crackers, crushed
1/4 cup sugar
1/3 cup melted butter

Cake:

1 lb. cream cheese
3/4 cup sugar
3 eggs
1 t. vanilla

Topping:

1 pint strawberries
1  1/2 T. cornstarch
1 T. lemon juice
red food coloring

Line 9" pie plate with crust mixture.

Blend cheese, sugar, eggs, and vanilla until smooth and creamy.

Bake in shell at 350 for 35 minutes or until firm.  Cool

Cook berries and cornstarch until thick and clear.  Add lemon juice and coloring.

Cool.

Spread over the top of the cooled cake.

Chill.

HELEN'S OATMEAL CAKE

HELEN'S OATMEAL CAKE

From Pearl Holmes  7-8-1995

1 cup oatmeal
1  1/4 cup boiling water

Stir over oatmeal and let stand 20 minutes.

Cream:
1/2 cup butter
1 cup brown sugar
1 cup white sugar


Cream together. Add  2 well-beaten eggs. 

Dry ingredients:
1  1/3 cup flour
1 t. soda
1/2 t. salt
Mix with oatmeal mixture.

Bake in 9x13 loaf pan.



Cake Topping

6 T. butter
1/4 cup cream or evaporated milk
1/2 cup brown sugar
1/2 t. vanilla
1 cup coconut and pecans

Spread over cake while still warm. 
Put under broiler 4-6 minutes.

CRANBERRY WALDORF SALAD

CRANBERRY WALDORF SALAD

From Pearl Holmes  (November 1989 - Badcock Calendar)

1  1/4 cup boiling water
1  3-oz. pkg. raspberry jello
1 cup canned whole cranberry sauce
1/2 cup cored unpeeled chopped apple
1/2 cup chopped walnuts or pecans
1/2 cup mayonnaise
1/2 cup celery

Combine boiling water and jello. 

Stir until dissolved.

Chill until slightly thickened.

Fold in remaining ingredients.

Pour into a four cup mold or 8" square dish.

Chill until firm.

DUMP CHERRY CAKE

DUMP CHERRY CAKE

From Pearl Holmes (Grandma)

21 oz. (2 cans cherry pie filling)
1 box yellow cake mix
1 stick melted butter

Butter bottom of 9 x 13 pan.

Next, put pie filling in bottom of pan.

Spread dry cake mix over filling.

Spread melted  butter over mixture.

Spread pecans on top, if desired.

Bake 45 minutes at 350.

BETTER THAN OTHERS CHOCOLATE CAKE

BETTER THAN OTHERS CHOCOLATE CAKE

From Barbara Thompson

1  6-oz. pkg. semi-sweet chocolate chips
3/4 cup pecans, chopped
1 box chocolate cake mix (the kind without pudding in the mix)
4 eggs
1/2 cup vegetable oil
1 t. vanilla
1  3 1/2 oz. pkg. instant chocolate pudding mix
1  8-oz. container sour cream

Toss the chocolate chips and the pecans into 1 T. of dry cake mix.

Beat the remaining ingredients together for 3 minutes, then fold in the chips and pecans mixture.

Pour into a greased and floured Bundt or tube pan.

Bake 50 minutes at 350 or until cake tests done.

PEANUT BRITTLE CANDY

PEANUT BRITTLE CANDY

From Anna Pottorff

Put 3 cups sugar in frying pan on slow fire.  (It will lump, then gradually melt.)

When pale coffee color, add peanuts and pour quickly onto greased paper or greased tin.

When cold, break into pieces.

TOLL HOUSE PIE

TOLL HOUSE PIE

From Billie Reid

2 eggs
1/2 cup all purpose flour
1/2 cup white sugar
1/2 - 3/4 cup light brown sugar, firmly packed
2/3 - 3/4 cup real butter, softened
6 oz. pkg. semi-sweet morsels
1/2 t. vanilla
1 cup chopped pecans or walnuts

Beat eggs til foamy. 

Combine both sugars and flour into eggs. Mix until smooth.

Add butter - mix until smooth.

Add vanilla. Mix.

Blend in chocolate and nuts.

Pour into 9" deep dish unbaked pie shell.

Bake at 325 for 60-65 minutes or until firm.

Serve warm with cool whip or ice cream.