Toll House Pie

28. August 2010 · Write a comment · Categories: Pies

Ingrients & Directions


Pastry for 9″ one crust pie
1 c Butter,melted
And cooled to room temperatu
2 Eggs
1/2 c All-purpose flour
6 oz Nestle Toll House
Semi-sweet chocolate morsels
1/2 c Sugar
1/2 c Firmly packed brown sugar
1 c Chopped walnuts
Whipped cream or ice cream,o

Preheat oven to 325 degrees.Prepare pastry.In a large bowl,beat eggs
until foamy.Add flour,sugars;beat until well blended.Blend in butter.Stir
in semi-sweet chocolate morsels and walnuts.Pour into pastry lined pie
plate.Bake until set,about 1 hour.Serve warm with whipped cream or ice
cream,if desired.8 to 12 servings.

From

Yields
8 Servings

Brigitte Sealing’s Melba Cheesecake Pie

28. August 2010 · Write a comment · Categories: Pies

Ingrients & Directions


1/4 c Butter
1 1/4 c Graham cracker crumbs
2 tb Sugar
1 cn 16 oz Sliced Peaches,drained
1 pk Cream cheese 8 oz
1/3 c Sugar
1/2 c Sour Cream
1 Egg
1/2 ts Almond Extract
1/3 c Raspberry Jam

Microwave butter in pieplate,covered,for 1/2-1 minute on HIGH or until
melted. Mix in crumbs and 2 tablespoons sugar;press onto bottom and
sides of pie plate. Microwave on High for 1 1/2 to 2 minutes or until
hot. Arrange peaches in crust. Microwave cheese in glass bowl 1
minute on MEDIUM,or until soft.Blend in remaining ingredients,except
jam;pour over peaches. Microwave at High 3 1/2 -4 1/2 minutes or
until edges are set,rotating once. Cool. Spoon jam on pie. or until
soft.
Yields
6 Servings

Chocolate Ribbon Pie

28. August 2010 · Write a comment · Categories: Pies

Ingrients & Directions


4 oz Philadelphia Cream Cheese;
-softened
2 tb Sugar
1 tb Milk
1 8-oz tub Cool Whip?; thawed
-& divided
1 6-oz or 9 in prepared
-chocolate flavored crumb
-crust
2 c Cold milk
2 pk (4 oz) JELL-O Chocolate
-Flavor Instant Pudding &
-Pie Filling

Beat cream cheese, sugar and 1 tablespoon milk in large bowl until
smooth. Gently stir in 1/2 of the whipped topping. Spread on bottom
of crust.

Pour 2 cups milk into large bowl. Add pudding mixes. Beat with wire
whisk 2 minutes. (Mixture will be thick.) Pour over cream cheese
layer.

Refrigerate 4 hours or until set. Just before serving, spread
remaining whipped topping over pudding layer. Garnish with shaved
chocolate or chocolate curls.


Yields
8 servings

Pierniki (polish Spice Cookies)

28. August 2010 · Write a comment · Categories: Pies

Ingrients & Directions


1 c Honey
4 c Flour
-Pinch of black pepper
1/2 ts Cinnamon
1/2 ts Nutmeg
1/2 ts Cloves
1/2 ts Allspice
4 Eggs
1 c Sugar
1 ts Soda, dissolved in a little
-water

Heat the honey until it boils, then allow it to cool to lukewarm.
Sift the flour with the spices. Beat the eggs with the sugar until
thick. Add the soda, the honey, and the flour. Mix well. Roll out the
dough on a lightly floured board to 1/4-inch thickness. Cut cookies
in whatever shapes you like.

Bake them on buttered sheets in a 350F oven for about 10 to 15
minutes, or until just lightly browned. The Pierniki may be
decorated with a thin glaze made of confectioners’ sugar, water,
almond or vanilla extract, and a drop of food coloring.


Yields
1 servings

Cheese Pie

28. August 2010 · Write a comment · Categories: Pies

Ingrients & Directions


8 oz Pack cream cheese
2 Separated eggs
3/4 c Sugar
2 tb Flour
1 ds Salt
1/2 ts Vanilla
1 c Evaporated milk
1 c Sweetened condensed milk
10 In unbaked pie shell

Soften cheese. In bowl combine cheese, yolks, sugar, flour, salt &
vanilla. Beat until smooth. Add evaporated milk a bit at a time &
beat until smooth. Gradually add remaining milk. Fold in stiffly
beaten whites. Pour into chilled, unbaked shell. Bake 15 minutes at
400; then 15 minutes at 375; then 15 minutes at 325.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
Yields
1 Servings

Eggnog Parfait Pies

28. August 2010 · Write a comment · Categories: Pies

Ingrients & Directions


1 pk Lemon-flavored gelatin 2 Well-beaten egg yolks
1 c Hot water 2 Stiff-beaten egg whites
1 pt Vanilla ice cream . . .
. . . 4 To 6 baked pastry tart
1/4 ts Nutmeg -shells
3/4 ts Rum flavoring

. . . Whipped cream Candy decorettes

Dissolve gelatin in hot water. Cut ice cream in 6 chunks; add to
gelatin and stir till melted. Chill until partially set. Add nutmeg
and flavoring. Stir in egg yolks; fold in egg whites. Pour into
cooled tart shells; chill till set. Top with whipped cream and
sprinkle with candy decorettes.
Yields
6 servings

Iced Coffee And Chocolate Pie

28. August 2010 · Write a comment · Categories: Pies

Ingrients & Directions


1/4 c Milk — cold
2 pk Unflavored gelatin
1 c Milk — heat to boiling
2 c Vanilla ice milk
1/3 c Sugar
2 tb Instant coffee granules
1 ts 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.


Yields
8 Servings

Chocolate Pecan Pie Squares

27. August 2010 · Write a comment · Categories: Pies

Ingrients & Directions


1 1/2 c All-purpose flour
1/3 c Icing sugar
1/4 c Unsweetened cocoa powder
3/4 c Unsalted butter; cold, cubed
1 ts Vanilla
1 ts Cold water
TOPPING
3 oz Unsweetened chocolate;
-chopped
1/3 c Unsalted butter
3/4 c Packed brown sugar
1 Egg
3/4 c Corn syrup
1 ts Vanilla
3 c Pecan halves

Lightly grease 13×9-inch cake pan; line with foil, leaving 2-inch
overhang on each long side. Lightly grease foil.

In food processor or bowl, combine flour, sugar and cocoa. Add butter,
vanilla and water; pulse or cut in with pastry blender until fine
crumbs form. With fingers, knead portions into balls of dough; pat
into prepared pan. Bake in 350F 180C oven for 20 minutes.

Topping: Meanwhile, in top of double boiler over hot (not boiling)
water, melt chocolate with butter; remove from heat. Whisk in sugar,
then egg; whisk in corn syrup and vanilla. Stir in pecan halves. Pour
over base, spreading evenly.

Bake for 20-25 minutes longer or until filling is just set. Let cool
completely in pan on rack. Refrigerate until firm.

With knife, cut along ends of pan; using foil overhang, loosen from
pan. invert onto back of baking sheet; peel off foil. Invert onto
board; cut into squares.

[Squares can be covered and stored in refrigerator for up to 5 days or
frozen in airtight container for up to 1 month.]

48 bars for $12.55 CDN [Apr 95]

Per bar: about 140 calories, 1 g protein, 10 g fat, 13 g carbohydrate


Yields
1 servings

Cornish Mock Squab Pie

27. August 2010 · Write a comment · Categories: Pies

Ingrients & Directions


4 Or more apples; peeled,
-quartered, cored
-and sliced
1 lg Onion; sliced
2 ts Pumpkin Pie spice*
1/2 lb Lamb or mutton; diced
1 c Sugar
1/2 Recipe- pie crust for lid

These are Great Aunt Ellen’s word for word instructions:

“Cut up some apples to 1/2 fill the dish; then cut up a nice large
onion; add 2 tsp. of spice (not the sweet but what you put in pork
pudding) Add 1/2 or 3/4 pound mutton cut up just like we should for
pasty, a good cup of sugar, then more apples to fill the dish.”

My [Mabel's] note: The spices were about the same as I put in pumpkin
pie. I used pie crust topping but tea biscuit dough is alright.

*Jim’s Notes: Pumpkin pie spice mix: Combine 1 tsp cinnamon, 1/2 tsp
ginger, 1/4 tsp cloves and 1/2 tsp nutmeg.

Mabel Weller [from Great Aunt Ellen's Recipes]


Yields
1 pie

Cheese Pie

27. August 2010 · Write a comment · Categories: Pies

Ingrients & Directions


1 1/2 c Milk
3 Eggs
1 1/4 c Buttermilk baking mix
1/3 c Grated parmesan
1/2 c Cubed mozzarella cheese
1 Sliced tomato
1/2 c Shredded mozzarella cheese

Heat oven to 425F. Grease 10 inch pie plate, Beat milk, baking mix, and
parmesan until combined. Pour into pie plate, sprinkle with cubed
mozzarella. Bake 20 minutes – remove and heat broiler. Top pie with tomato
slices and shredded mozzarella. Broil until cheese is melted.
Yields
1 Servings

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