Marshmallow Meringue Pie

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Marshmallow Meringue Pie

Servings: 6


Ingredients:
6 c Apples
1 tb Lemon juice
1/2 c Sugar
1/4 c Flour
1/2 tb Cinnamon
3 ea Egg whites
1 ea 7 oz. jar marshmallow cream




Instructions:
On lightly floured surface,roll pastry to a 12" circle.Place in a 9" pie plate,turn under edge;flute.Drizzle apples with lemon juice.Toss with combined sugar,flour and cinnamon.Spoon into shell.Bake @ 450 degrees for 35 minutes.Reduce oven temperature to 350 degrees.Beat egg whites until soft peaks form.Gradually,add marshmallow cream,beating until stiff peaks form.Spread over apples,sealing to edge.Bake 10 minutes or until meringue is slightly browned.Cool and serve.

Black Forest Pie

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Black Forest Pie

Servings: 6


Ingredients:
1 Baked pastry shell 1
1/2 c Whipping cream, whipped
4 oz Unsweetened baking chocolate
21 oz Can cherry pie filling
14 oz Sweetened CONDENSED milk
Toasted almonds (optional)
1 ts Almond extract




Instructions:
1. In a heavy saucepan, over medium-low heat, melt chocolate with sweetened condensed milk. Remove from heat; stir in extract. Pour into large bowl; cool or chill thouroghly. Beat until smooth. Fold in whipped cream. Pour into prepared pastry shell. Chill 4 hours or until set. Serve with pie filling. Garnish with almonds if desired. Refrigerate leftovers.

Apple Raisin Cream Pie

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Apple Raisin Cream Pie

Servings: 1


Ingredients:
1 Pastry for 2-crust pie

--------------------------FILLING-------------------------------
8 c Tart apple slices, 1/8"
Thick
1 c Sugar
1/2 c Flour
1/2 ts Nutmeg
1 ts Cinnamon
3/4 c Raisins
Dash of salt, if desired
2 ts Grated lemon rind
1 tb (rounded) butter
3/4 c Heavy cream






Instructions:
Make favorite pastry; line bottom of pie tin with one crust and set
aside. Combine apple slices, sugar, flour, spices, raisins, salt and
lemon peel; mix together well. Spoon filling into pastry-lined pan;
dot with butter. Cover with top crust decorated with steam vents;
seal edges. Cut a 1-in circle from dough in center of top crust. Bake
at 400 ea 00 for 40-45 minutes. Remove pie from oven; slowly pour
cream into center hole of top crust. Return to oven; bake 5-10
minutes longer. Let stand 5 minutes before cutting. (Refrigerate any
leftovers.)

Amish Vanilla Pie

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Amish Vanilla Pie

Servings: 1


Ingredients:
1/4 c Granulated sugar
1/4 c Brown sugar
1/2 c Molasses or light corn syrup
1 c Water
1 Egg; well beaten
1 tb Flour
1 ts Vanilla
1 9" unbaked pie shell

-----------------------------------CRUMBS-----------------------------------
1 c Flour
1/2 ts Baking powder
1/2 ts Baking soda
1/2 c Brown sugar
1/4 c Lard, butter, margerine or
-vegetable shortening




Instructions:
Combine all the above ingredients, except the vanilla, in a saucepan. Bring
to a boil and continue boiling until thickened. Allow to cool and stir in
vanilla. Pour into unbaked shell.

CRUMBS Melt shortening. Stir in dry ingredients. Crumble mixture over pie
shell.
Bake at 375 degrees F. for 50 to 60 minutes.

Chocolate Cream Pie

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Chocolate Cream Pie

Servings: 8


Ingredients:
1 c Sugar
1/3 c All-purp flour or 2T cornsta
1/4 ts Salt
2 oz (1oz) sqs unsweeten chocolat
2 c Milk
3 Slightly beaten egg yolks
2 tb Butter or margarine
1 ts Vanilla
1 9inch baked pastry shell
1 Recipe meringue




Instructions:
In Saucepan, combine sugar and salt. Chop up unsweetened chocolate and add with milk; gradually stir into dry mixture. Cook and stir over medium heat till mixture boils and thickens. Cook 2 minutes longer. Remove from heat. Stir small amounts hot mixture into yolks; return to hot mixture; cook 2 minutes, stirring constantly. Remove from heat. Add butter and vanilla; cool to room temperature.(To prevent a crust from forming, put clear plastic wrap or waxed paper directly on top, touching surface of the hot pudding clear to sides of bowl.) Pour into baked pastry shell. Meringue; Beat 3 eggs with 1/4 t cream of tartar and 1/2 t vanilla till soft peaks form. Gradually add 6 T sugar, beating till stiff peaks form and all sugar is dissolved. Spread atop pie, sealing to pastry. Bake in moderate oven 350 deg. about 12 to 15 minutes, or till meringue is golden. Cool.

Baked Pineapple Puding

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Baked Pineapple Puding

Ingredients

3 eggs, beaten
1/2 cup butter
1 cup white sugar
1 (20 ounce) can crushed pineapple with juice
1/2 cup milk
4 cups soft bread cubes
1/4 teaspoon vanilla extract


Directions

1 Preheat oven to 375 degrees F (190 degrees C).
2 In a mixing bowl, cream together butter and sugar.
3 Add eggs, milk, pineapple and juice, bread cubes, and vanilla. Mix together.
4 Bake in a 2 quart casserole dish for 45 minutes

Banana Oat Bread Pudding

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Banana Oat Bread Pudding

Ingredients

4 slices whole wheat bread
1 cup rolled oats
2 1/2 cups lowfat milk
1/4 cup butter, softened
4 ripe bananas, sliced
1/3 cup brown sugar
1/4 cup raisins (optional)


Directions
1 In a large bowl, break bread into small pieces. Add oats and milk; stir. Let stand for 30 minutes.
2 Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 inch baking pan.
3 To the milk mixture add: butter, bananas, brown sugar and raisins (if desired). Stir just to combine and pour into prepared pan.
4 Bake at 350 degrees F (175 degrees C) for 45-55 minutes, or until pudding has set. Cool before serving.

Bread Pudding

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Bread Pudding

Ingredients

5 cups day-old bread cubes
4 cups scalded milk
1/2 cup butter, melted and cooled
1 cup white sugar
1/2 teaspoon salt
4 eggs, beaten
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 cup raisins (optional)
1/2 cup white sugar
1/2 tablespoon cornstarch
1 cup hot water
2 tablespoons butter
3 tablespoons lemon juice
1 tablespoon lemon zest


Directions
1 Preheat oven to 350 degrees F (175 degrees C). Spray an 8x11 inch casserole with nonstick spray.
2 In a large bowl, combine bread cubes, 1 cup sugar, salt, cinnamon, and nutmeg. Mix in raisins, if desired.
3 In another bowl, blend milk, melted butter, and eggs. Add wet ingredients to dry, and mix together without turning bread mixture into mush. Pour mixture into prepared casserole dish.
4 Place casserole dish into a larger baking pan. Pour hot water into baking pan about 1/3 up the side of the casserole dish, creating a water bath. Bake for 45 minutes.
5 In a small saucepan, combine 1/2 cup sugar, cornstarch, 1 cup hot water, 2 tablespoons butter, lemon juice, and lemon zest. Cook on medium heat until bubbling and thickened. Stir constantly to avoid scorching. Serve with bread pudding.

Angel Pudding

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Angel Pudding

Ingredients

1 (10 inch) angel food cake
6 cups cold milk
1 (5.9 ounce) package instant chocolate pudding mix
1 (5 ounce) package instant vanilla pudding mix
2 (2.1 ounce) bars chocolate-covered crispy peanut butter flavored candy (e.g., Butterfinger, ™), crushed


Directions
1 Place half of cake cubes in the bottom of a 9x13 inch dish. Prepare chocolate and vanilla puddings with cold milk according to package directions. Spread prepared chocolate pudding over cake cubes in dish. Top with half the crushed candy. Distribute remaining cake cubes over candy and top with vanilla pudding and remaining candy. Chill until serving.

Brownie Pudding

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Brownie Pudding

Ingredients

1/2 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup white sugar
1 tablespoon unsweetened cocoa powder
1 tablespoon shortening, melted
1/2 teaspoon vanilla extract
1/4 cup milk
1/2 cup chopped pecans

1 cup brown sugar
1 tablespoon unsweetened cocoa powder
1 cup boiling water


Directions


1 Preheat oven to 350 degrees F (175 degrees C).
2 In a medium bowl, combine flour, baking powder, salt, white sugar and 1 tablespoon cocoa. Stir in shortening, vanilla and milk until smooth. Fold in nuts. Spread mixture in a 1 quart baking dish.
3 Stir together brown sugar, 1 tablespoon cocoa and boiling water. Pour carefully over pudding mixture in baking dish.
4 Bake in preheated oven 30 to 45 minutes, until set.

Chocolate Almond Pudding

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Chocolate Almond Pudding

Ingredients

1/2 cup sugar
1/3 cup baking cocoa
2 tablespoons cornstarch
2 cups milk
1 egg, beaten
1/4 teaspoon vanilla extract
1/2 teaspoon almond extract


Directions
1 In a medium saucepan, stir together the sugar, cocoa and cornstarch. Gradually whisk in milk and egg. Stirring constantly, bring to a boil over medium heat, and cook until thickened. Remove from heat, and quickly stir in the vanilla and almond extracts. Garnish as desired, and serve warm

Chocolate Banana Bread Pudding

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Chocolate Banana Bread Pudding

Ingredients

4 eggs
2 cups milk
1 cup white sugar
1 tablespoon vanilla extract
4 cups cubed French bread
2 bananas, sliced
1 cup semisweet chocolate chips


Directions

1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.
2 In a large mixing bowl, mix eggs, milk, sugar, and vanilla until smooth. Stir in bread, bananas, and chocolate chips, and let rest 5 minutes for bread to soak. Pour into prepared pan.
3 Line a roasting pan with a damp kitchen towel. Place loaf pan on towel inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with water to reach halfway up the sides of the loaf pan. Bake in preheated oven for 1 hour, or until a knife inserted in the center comes out clean.