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Eva's Recipes - Desserts

Table of Contents

  1. Chocolate Nut Pie - For Kentucky's famous horse race.
  2. Marshmallow Brownies
  3. Rich Kid Cookies
  4. Apple Crisp
  5. Apple Streusel Mince Pie
  6. Banana Split Cake
  7. Carrot Cake
  8. Chocolate Bavarian Torte
  9. Chocolate Cherry Cake
  10. Hillary Clinton Cookies
  11. Cream Puffs with Chocolate Sauce
  12. Danish Apple Bars
  13. Double Chocolate Drop Cookies
  14. Fruit Cocktail Dessert
  15. Fruit Dessert
  16. Highland Mist
  17. Icelandic Christmas Cake
  18. Impossible Pie
  19. Luscious Layered Torte
  20. Mocha Torte
  21. Oatmeal Carmelitas
  22. Oatmeal Pie
  23. One Crust Peach Pie
  24. Peanut Butter Pie
  25. Peanut Butter Pie
  26. Pineapple Sheet Cake
  27. Creamy Pumpkin Cheese Cake
  28. Swiss Cherry Cheese Torte
  29. Easy Skillet Fried Apple Crunch
  30. Snowball Cake
  31. Strawberry Shortcake
  32. Glazed Strawberry Pie
  33. Strawberry Tart
  34. Chocolate Toffee Bars
  35. Rhubarb-Strawberry Cobbler
  36. Best Berry Crumble
  37. Peanut Butter Pie
  38. Easy Cheesecake
  39. Cherry Crumble
  40. Speedy Peach-Cherry Crisp
  41. Applesauce Nut Cookies
  42. No Cook Chocolate Fudge
  43. Dump Cake
  44. Chocolate-net Pie
  45. Angel Food Pie

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Chocolate Nut Pie - for Kentucky's famous horse race.

2 eggs                             1 stick butter, melted & cooled
1c. English walnuts                1c. chocolate chips
1/2c. flour                        1c. sugar
1/2t. vanilla

Mix flour and sugar, add eggs and melted butter.  Add walnuts, chips
and fold in vanilla.  Pour into unbaked pie shell.  Bake at 350
30-45 minutes.  Pie is done when it looks like a crust has formed
on top.

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    In a mixing bowl blend a stick of margarine with 1 cup of 
sugar, 2 tablespoons cocoa, 2 slightly beaten eggs, 1 tablespoon 
vanilla, 3/4 cup self-rising flour and 1 cup of chopped nuts.  
Grease an 8-by-8 glass or ceramic baking dish and pour dough 
into middle without spreading it.  Bake in a 350 degree 
Fahrenheit oven for 30 minutes or until toothpick tests "clean."
    Remove pan from oven and quickly cover (completely) with a 
layer of miniature marshmallows.  Put back in oven briefly 
until these puff up.  Set to cool while you make an icing of 2 
tablespoons margarine, 2 cups confectioners sugar, 2 tablespoons 
cocoa and 4 to 6 tablespoons evaporated milk or however much you 
need to make the icing pourable.  If you can hold off the 
family, set aside overnight (I put the pan in the refrigerator) 
to let icing settle and for easy slicing.

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1/2c. softened butter
1c. sugar
1/2c. brown sugar, packed
2 eggs
1T. vanilla
1/2t. salt
3 oz. baking chocolate
1 1/2c. flour
1 1/2 c. pecans or walnuts

Preheat oven to 375.  Melt chocolate in a pan over hot (not boiling) water,
then allow to cool slightly.  Beat butter, sugars, eggs, coffee, vanilla
and salt until batter is smooth.  Stir in cooled chocolate.  Add flour.
Stir only until blended, then add nuts.  Chill 4-6 hours or longer--roll
into balls the size of a walnut, place 2 inches apart on Teflon cookie
sheet.  Bake 8-10 minutes.  Cookies should be soft inside. 
Yield--24 to 30 cookies.

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4 sliced apples                 1 c. Oats
1/2 t. salt                     1 T. lemon juice
1/3 c. melted butter            1 T. cinnamon
1/3 c. flour                    1/2 c. brown sugar

Place apples in greased shallow dish.  Sprinkle with lemon 
juice.  Combine dry ingredients.  Add butter.  Sprinkle crumb 
mixture over apples.  Bake at 375 30 min. or till apples are 
tender.                       (6 servings)

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1 (9-inch) unbaked pastry shell
3 all-purpose apples, pared and thinly sliced
3 T.unsifted flour
2T. margarine or butter, melted
1 (28-ounce) jar NoneSuch Ready-to-Use Mincemeat
Streusel Topping

Preheat oven to 425.  In large bowl toss apples with flour and butter.
Arrange in pastry shell.  Top with mincemeat; then Streusel topping.
Bake 10 minutes, reduce oven to 375 and bake 25 minutes or until
golden brown.  Cool slightly.  Serve warm.

STREUSEL TOPPING:  In bowl combine 1/2 c. unsifted flour, 1/4 c.
firmly packed brown sugar and 1 t. ground cinnamon; cut in 1/3 c.
cold margarine or butter until crumbly.  Add 1/4 c. chopped nuts.

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2C. graham crackers                   1/2C. butter, melted
1c. butter                            2c. powdered sugar
2 eggs                                4 bananas sliced thin
2c. crushed pineapple, drained        1, 9oz carton cool whip
1 c. chopped nuts                     maraschino cherries (OPTIONAL)

Mix together graham cracker crumbs and melted butter.  Firmly press
into bottom of 13x9 inch pan.  In large mixing bowl, mix together
butter, powdered sugar, and eggs.  Mix 15 minutes.  Spread over graham
mixture.  Place sliced bananas over mixture.  Spread pineapple over
bananas, then spread cool whip over that.  Top with nuts and cherries.
Refrigerate overnight.  Cut into squares.

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2 c. sugar                      2 t. cinammon
3 c. grated carrots             1 1/4 c. salad oil
2 t. soda                       1/2 c. chopped nuts
4 eggs                          2 t. baking powder
2 c. flour

Mix sugar, oil, carrots; Add dry ingredients and eggs.  Add 
nuts.  Bake at 300 1 hour.


8 oz. cream cheese              1 box powdered sugar
1 stick margarine               pinch salt
1/2 t. rum flavoring            1/2 t. vanilla

Bend oil ingredients and spread on cake.

Makes 8" x 12" x 2" cake

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1 pkg(4-serving size) milk chocolate pudding and pie filling
1 1/2 c. milk
1 c. whipped topping
1/2 c. coconut
1/2c chopped pecans
2 baked 9-inch devil's food cake layers, cooled
Torte Glaze

Place pudding mix in a saucepan; add milk, stirring  to blend.  Cook 
and stir over medium heat until mixture comes to a full boil.  Place
wax paper directly on surface of hot pudding and chill.  Then beat 
until smooth.  Blend in whipped topping, coconut, and pecans.  Split
each cake layer in half horizontally.  Spread pudding mixture between
layers, placing top layer cut side down.  Spread glaze over top.  Chill
at least 2 hours.  Garnish with chocolate curls or additional coconut
or pecans, if desired.                  12 servings

Melt 2 teaspoons butter.  Add 1/2 t vanilla and 1 1/4 c confectioners 
sugar.  Gradually add milk until glaze is smooth.

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1 cup dried tart cherries               1/4 cup milk
1/4 cup brand or orange juice           1 tsp. vanilla
5 oz. semisweet chocolate               1/2 cup all-purpose flour
1/4 cup margarine or butter             1/3 cup finely chopped walnuts
3 eggs                                  1 recipe Chocolate Glaze (see below)
2/3 cup sugar                           Fresh cherries (optional)

    In a microwave-safe bowl combine dried cherries and brandy.  
Micro-cook, uncovered, on 100% power (high) 1 minute; set aside.  
Combine chocolate and margarine or butter.  Micro-cook on high 2 
minutes or till melted, stirring every 30 seconds.  Set aside.  
    In a medium bowl beat eggs and sugar with an electric mixer 
on high speed about 5 minutes or till thick and lemon colored.  
Beat in chocolate mixture, milk, and vanilla.  Beat in flour.  
Snip cherries.  Stir in undrained cherries and nuts.  Pour into 
a greased and floured 8-inch springform pan or 9x1 1/2-inch 
round baking pan; place on a baking sheet.  
    Bake in a 350 oven till a toothpick inserted near center 
comes out clean, allowing 45 to 50 minutes for the springform 
pan or 35 to 40 minutes for the 9-inch pan.  Cool on a wire rack 
for 10 minutes.  Remove from pan.  Cool completely.
    Spread 1/4 cup Chocolate Glaze evenly over top and sides of 
cake.  Chill for 10 minutes.  Frost top and sides of cake with 
remaining glaze.  Chill till set.  Let stand for 10 to 15 
minutes before serving.  If desired, garnish with fresh 
cherries.  Makes 12 to 16 servings.
    Chocolate Glaze:  In a glass measure combine 6 ounces 
semisweet chocolate and 2 tablespoons margarine or butter; 
micro-cook on high 2 minutes or till melted, stirring twice.
    Nutrition facts per serving:  323 cal., 17 g total fat (7 g 
sat. fat), 54 mg chol., 87 mg sodium, 39 g carbo., 2 g fiber, 5 
g pro. Daily Values:  15% vit. A, 2% calcium, and 9% iron.

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1 1/2 c. unsifted all-purpose flour             
1 c. firmly packed light brown sugar
1 tsp. salt
1 tsp. vanilla extract
1 tsp. baking soda
2 eggs
1 c. solid vegetable shortening (we used Crisco)
2 c. old-fashioned rolled oats
1/2 c. granulated sugar
12-oz. pkg. semisweet chocolate chips (we used Nestle)

Preheat oven to 350.  Combine flour, salt, and baking soda.  
Beat together shortening, sugars, and vanilla until creamy.  Add 
eggs, beating until light and fluffy.  Gradually beat in flour 
mixture and rolled oats.  Stir in chocolate chips.  Drop batter 
by well-rounded teaspoonfuls onto cookie sheets.  Bake 8 to 10 
minutes or until cookies are done.  Cool cookies on sheets for 
two minutes before placing them on wire rack for further 
cooling.  Yield:  7 1/2 dozen cookies.

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1 cup water
4 tablespoons lightly salted butter or margarine
1 teaspoon granulated sugar
1/4 teaspoon salt
1 cup all-purpose flour
4 large eggs
1 1/4 cups frozen whipped topping, thawed 

In a heavy, medium-sized saucepan heat water, butter, sugar and 
salt over moderately high heat until butter melts and mixture 
comes to a rolling boil.  Reduce heat to low.  Remove pan from 
heat, and while stirring liquid with a wooden spoon, add the 
flour all at once.  Put pan back over heat and stir mixture 
vigorously for about 1 minute, until it leaves sides of pan and 
clings to spoon.  Remove from heat.  Let cool 4 to 6 minutes.  
Add eggs, one at a time, beating well after each addition.  
Dough will be smooth and glossy.  Heat oven to 425.  Scrape 1/4 
cups of dough 2 inches apart onto greased baking sheets.  
Moisten fingers and smooth surface of dough.  Bake 15 minutes, 
until puffs are light golden brown.  Turn off oven and remove 
baking sheet.  Using a sharp, pointed knife, make a horizontal 
slit in the side of each cream puff.  Return to oven for about 
15 minutes, leaving door ajar, to dry insides of puffs.  Remove 
from oven and transfer cream puffs to wire cake racks to cool.  
(Cream puffs now may be frozen in an airtight container.  Before 
filling, thaw, place on a baking sheet and bake 5 to 10 minutes 
at 350.)  Wrap and reserve one cream puff for Menu #2.  Up to 2 
hours before serving, fill each cream puff with about 2 
tablespoons of the whipped topping and refrigerate.  Just before 
serving, top with Chocolate Sauce.  Makes 11 cream puffs.  For 
diet serving allow 1 filled cream puff and 2 tablespoons 
chocolate sauce.
    Per diet serving:  165 calories, 3 grams protein, 9 grams 
fat, 18 grams carbohydrate.


2 teaspoons cornstarch
1 cup water
1/4 cup unsweetened cocoa
1/4 cup granulated sugar
1 1/2 teaspoons vanilla extract
Few grains of salt

Mix cornstarch and water in a small saucepan.  When smooth, add 
remaining ingredients and stir over moderately high heat until 
mixture boils 1 minute.  Remove from heat and cool.  Sauce keeps 
well stored in an airtight container in the refrigerator; it 
also may be frozen.  Makes 1 1/8 cups.
    Per 2 tablespoons:  29 calories, 0 grams protein, 1 gram 
fat, 7 grams carbohydrate.

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      2 1/2c. flour                 1 t. salt
      1c. shortening                1 egg yolk with enough milk
                             to make 2/3 cup.
      8-10 apples, peeled and sliced     1 c. sugar
      1t. cinnamon                       2 handfuls corn flakes, crushed
      1 egg white, whipped
      1 t. vanilla    1 T. water     1 c. powdered sugar
   Mix ingredients for crust.  Roll out 1/2 of dough to fill 9x13 inch
pan.  Sprinkle crust with corn flakes, add apples. Sprinkle with sugar
and cinnamon.  Roll out remaining crust, place on top.  Pinch edges.
Brush beaten egg white on top crust.  Bake at 400 for 1 hour.  While
warm, frost with glaze.

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    Soften 1 cup margarine and 1 small package (3 oz.) cream 
cheese, and blend together.  In small batches, add 1 1/2 cups 
sugar, and blend until creamy.  Beat in 1 unbeaten egg.  Melt 2 
ounces unsweetened chocolate over hot water, and stir in.  Sift 
together 2 1/4 cups all-purpose flour with 1 1/2 teaspoons 
baking bowder and 1/2 teaspoon salt, and beat this in, a small 
amount at a time.  Stir in 1/2 teaspoon vanilla.  When smooth, 
add 1 cup chopped walnuts and 1 small package (6 oz.) chocolate 
bits.  Drop by spoonfuls onto greased cookie sheet, and bake in 
350-degree oven for about 12 minutes.

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1 can fruit cocktail
1 small container  sour cream
1 package shredded coconut
1 bag small marshmallows

Drain fruit cocktail, reserving 2 T. juice.  Combine juice, sour cream, and 
coconut.  Mix in fruit.  Add marshmallows gradually, reserving enough
to cover top.  Chill overnight.  Stores well for several days.
6-8 servings

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Arrange canned peaches, pears, apricots, and black cherries in 
layers in a casserole.  Over each layer, sprinkle crumbled 
macaroons and brown sugar and dot with butter.  Pour a half-cup 
of sherry over the top and bake 20 to 30 minutes.  Serve with 
ice cream or whipped cream. 

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1, 9 oz container frozen whipped topping, thawed
1/2t. almond extract
1c. crumbled soft coconut macaroons  
1/3c. chopped candied cherries  or marschino cherries
slivered toasted almonds

In a medium sized bowl blend together whipped topping and almond
extract.  Fold in crumbled macaroons and chopped cherries.  Chill
about 30 minutes.  Sprinkle with toasted almonds.  4-6 servings.

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1/2C + 3 T. lightly salted butter at room temperature
1c. sugar
5 large eggs
1 2/3c flour
a/2t. baking powder
1/2c. chopped dates
1/2c. dark seedless raisins
2/3c. semisweet chocolate chips

Grease a 9 inch tube pan.  Heat oven to 375.  In a large mixing bowl
beat butter and sugar until light and creamy. Add eggs 1 at a time,
beating well after each addition.  Mix flour and baking powder and stir
into butter mixture, stir in the dates, raisins, and chocolate chips.
Spread batter evenly in prepared pan.  Bake about 45 minutes until a cake 
tester inserted in the center comes out clean.  Remove pan from oven and 
place on a wire rack to cool for 10 minutes.  Turn cake onto rack and
let cool completely.  Keep 1 day before cutting.   Makes 10 or more servings.

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4 eggs, beaten                        
1/2 stick butter, melted
2c. sugar                             
3/4c. self-rising flour
2c. milk                              
1c. coconut
3t. vanilla

Mix the ingredients in order given.  Pour into two well-buttered pans.
Bake for 35 minutes at 350.

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1 package (2-layer size)             3/4c. butter or margarine, softened
  chocolate cake mix                 1/2c.chopped toasted almonds
2 packages (4 0z each)               3-1/2c. cool whip, thawed

Prepare cake mix as directed on package, baking in two greased and floured 
9-inch layer pans.  Cool and split each layer horizontally to make 4 layers.
  Melt 1-1/2 packages of the chocolate over hot water.  Cool.  Beat in
butter; add almonds.  Make chocolate curls from remaining chocolate; set
aside.  Place 1 cake layer on serving plate; spread with half the chocolate 
mixture.  Top with second layer and spread with half the whipped topping.
Repeat layers; garnish with chocolate curls.  Chill about 1 hour. 
Refrigerate any leftover cake.

NOTE: Let refrigerated leftover cake stand at room temperature about
      30 minutes before cutting.

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1 pkg. Deluxe yellow cake mix
24-oz jar orange marmalade
5 T. cornstarch
1 lemon peel,grated
1 can milk chocolate frosting

Bake as directed on pkg in 8-inch rounds, cool, remove and chill.  Make
two frostings (1) In pan, heat marmalade and cornstarch to boil; (looks
clear).  Add grated lemon peel, stir, cool.   (2) Mix chocolate frosting
with 1 T. instant coffee powder.  Cut each cake round into 3 layers.
Spread 1/3 of marmalade mix on bottom layer.  Add next layer and top
with 1/8 inch of mocha frosting.  Alternate frostings; finishing with
mocha frosting on  top and sides.

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1/2C.butter or margarine
1 1/2c. quick cooking oatmeal
3/4c. all purpose flour                  1/2c. chopped walnuts or pecans
1/2c. light brown sugar, packed
1/2 t. baking soda
1/4 t. salt
1, 6-ounce package  semisweet chocolate chips
1/3c. carmel-flavored ice cream topping, mixed with 5 t. flour.

Heat oven to 350.  In a medium-sixed saucepan melt butter.  Add oatmeal, 
flour, sugar, baking soda, and salt and mix well.  Press half the mixture     
into the bottom of a greased 9-inch square baking pan.  Bake 10 minutes.
Remove from oven and sprinkle with chocolate chips and nuts; drizzle
with carmel-flour mixture and sprinkle remaining oat mixture on top.
Bake 15-20 minutes longer, until golden brown.  Cool and cut into 

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2/3 c. sugar                    1 stick softened margarine
2 eggs                          2/3 c. oatmeal
2/3 c. corn syrup               1 t. vanilla

Pour in unbaked pie shell.  Bake at 225.

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Cream 1 c. sugar, 1/3 c. flour, 1 stick margarine together.  Add 
1 egg and 1 t. vanilla.  Place peach halves cut side down in 
unbaked pie shell.  Pour mixture over peaches.  Bake at 350 15 
min.  Lower heat to 300.  Bake about 45 min. or till browned.

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Baked 9" pie shell                      1/3 c. flour
2 c. milk                               1/3 c. peanut butter
1/2 c. sugar                            3 beaten egg yolks
3/4 c. confect. sugar                   1/4 t. salt
2 t. butter                             1/2 t. vanilla

Mix first 2 ingredients till mealy.  In pan combine flour, 
sugar, and salt.  Add milk.  Cook until thick.  Pour half the
filling over eggs.  Cook 2 or 3 min.  Cool.  Add butter and 
vanilla.  Sprinkle 1/2 of the first mixutre in shell.  Pour in 
filling.  Top with remaining mixture.  Top with meringue.

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1 3-oz. cream cheese                    1 8-oz. Cool Whip
1 box powdered sugar                    1 9-inch graham cracker
3/4 c. peanut butter                     crust

Mix softened cream cheese, sugar and peanut butter.  Add Cool 
Whip.  Put in crust and chill.

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2C. Flour                            2c. sugar
2t. baking soda                      1/4t. salt
1, 20-oz can crushed pineapple       1/2c. brown sugar, packed
   in pineapple juice, undrained     1/4c. chopped walnuts
1/2c. unsalted butter or margarine   1, 5-oz can evaporated milk

Grease a 13x9x2 inch baking pan.  Heat oven to 350.  In a medium-sized
bowl mix flour, 1 1/4c. of the sugar, baking soda, and salt.  Add undrained 
pineapple and mix thoroughly.  Pour into prepared pan.  Sprinkle
with brown sugarand nuts.  Bake 30 minutes or until a wooden pick
inserted in the center comes out clean.  Meanwhile make glaze;  In a 
1-2 quart saucepan mix the remaining 1/4c. sugar, butter and evaporated
milk.  Bring to a boil over moderate heat and cook 10 minutes, stirring
constantly until slightly thickened.  Remove cake from oven.  Pour
hot glaze over it and cool.          20 servings
Per serving:  158 calories, 2 grams protein, 7 grams fat, 22grams carbo-

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1 pkg cheese cake mix                  1c. canned pumpkin
1 3/4c. cold milk                      3/4 t. pumpkin pie spice
1 env. Dreamwhip      

Prepare crust as directed on package in a 9-inch pie plate.  If desired,
set a few crumbs aside for garnish.  Measure milk in bowl, add filling
mix, whipped topping mix, pumpkin and spice.  Mix as directed on pkg.
Pour into crust.  Chill at least 1 hour.

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1 pkg. deluxe Swiss Chocolate cake mix
1 can (21 oz) cherry pie filling
4 oz cream cheese
2 tsp. lemon juice
1 can Vanilla creamy frosting

Prepare cake as directed on pkg. in two 8-inch layers.  Cool.  Split
each cake layer into two thin layers.  For cream cheese frosting,
beat cream cheese and lemon juice until smooth.  Fold in vanilla
frosting.  Spread frosting mixture and cherry pie pie filling between
layers and on top of cake.  Store cake in refrigerator until ready to
serve.       12-16 servings

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2 apples, peeled, (sliced or chunked)     1/2c margarine
1 c. flour                                1 c. brown sugar
1 t. cinnamon
Place apples and margarine in skillet over medium heat.  Stir until
apples are tender crisp.  Mix flour with brown sugar and cinnamon.
Sprinkle mixture over apples in skillet, a little at a time, stirring
to coat apples.  Mixture will become crispy immediately.  More 
margarine will probably need to be added as dry ingredients are added.
Stir to coat thoroughly, remove from heat. Serve plain or with milk
poured over it.

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SNOWBALL CAKE                   Makes 12 servings

Prep:  25 minutes               Bake:  at 325 for 1 hour 20


1 package devil's food cake mix (18.25-ounce size)
1 1/3 cups water
1/3 cup vegetable oil
3 eggs

1 1/2 cups sugar
1/2 cup water
3 tablespoons packaged meringue powder
6 tablespoons water
1 cup shredded sweetened coconut
Peppermint candies, for garnish (optional)

1.  Preheat oven to 325.  Position oven rack in lower third of 
oven.  Grease and flour 2 1/2-quart ovenproof glass bowl.

2.  Prepare Cake:  Combine cake mix, water, oil and eggs in 
large bowl.  Beat with electric mixer on low speed 1 minute, 
then on medium speed for 3 more minutes.  Pour batter into bowl.

3.  Bake in 325 oven in lower third of oven for 1 hour 20 
minutes or until cake tester inserted in center of cake comes 
out clean.  Cool cake in bowl on wire rack for 10 minutes.  
Invert cake on rack and remove bowl.  Cool cake completely.

4.  Prepare Frosting:  Combine sugar and 1/2 cup water in 
medium-size saucepan.  Bring to boiling over medium-high heat; 
boil until syrup reaches soft ball stage (240 on candy 
thermometer), 15 minutes.

5.  Meanwhile, combine meringue powder and the 6 tablespoons 
water in small bowl.  Beat on medium speed until soft peaks 
form.  Slowly add hot sugar syrup, beating on high speed until 
frosting cools and is very thick, about 5 minutes.

6.  To assemble snowball:  Cut cake horizontally into thirds.  
Spread bottom layer with 3/4 cup of frosting.  Place middle 
layer on top; spread with 1/2 cup frosting.  Put top layer in 
place; frost entire cake with remaining frosting.  Gently pat 
coconut on all sides.  Garnish base of cake with peppermint 
candies if you wish.  

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1 quart strawberries                  1/2 c. milk
  cut into halves                     1T. margarine
1/2c. sugar                             or butter, softened
2 1/3 c. Bisquick baking mix          1/4c. packed brown sugar
3T. sugar                             1/4c. slivered almonds
3T. margarine or butter, melted       whipped topping

Heat oven to 425.  Mix strawberries and 1/2c. sugar; reserve. 
Mix baking mix, 3 T. sugar, 3T. margarine and the milk until soft
dough forms.  Spread in ungreased round pan, 8x1 1/2 inches.
Spread with 1 T. butter; sprinkle with brown sugar and almonds.
Bake until golden brown, 15 to 20 minutes.  Remove from pan; cool
10 minutes.  Split layer horizontally.  Place bottom layer on serving
plate. Top with half of the strawberries and a layer of topping,
Top with other layer and the remaining strawberries.  Garnish with 
additional topping and whole strawberries.  6 to 8 servings.

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Bake a 9" Pie Shell.  Mix 1 c. sugar, 3 T. cornstarch, 4 T. 
strawberry jello, 1 c. boiling water.  Cook till thickened.  
Place 2 c. strawberries in Pie Shell.  Add filling.  Chill.  
Serve with whipped cream.

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1/2C. SHORTENING                      1/2C. SUGAR
1 EGG                                 1 1/2C. FLOUR
1 1/4t. baking powder                 1/4t. baking soda
2T. milk                              1/2 t. vanilla

Combine ingredients to make dough.  Press 1/2 of the dough mixture  into
a 10 or 12 inch pizza pan, covering sides of pan.  Fill with strawberry
filling.  Cover with strips cut from remaining dough.  Bake 15 to 20
minutes at 350.


3/4 c. sugar                          1c. water
1 quart strawberries, fresh or        4T. cornstarch
   frozen, sliced

Boil sugar and water one minute.  Add strawberries, cook 2 minutes.
Add cornstarch, dissolved in small water.  Cook until thick and clear.
about 3 minutes.  Cool.

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    For the bottom layer, cream 1/2 cup butter (one stick) with 
1/4 cup each of white sugar and brown sugar.  When very fluffy, 
beat in 1 egg yolk, 1/2 tablespoon tap water, and 1 teaspoon 
vanilla.  Mix in 1 cup all-purpose flour which has been sifted 
with 1/4 teaspoon each of salt and baking soda, and 1/2 teaspoon 
baking powder.
    Spread into a 12-by-8-inch baking pan, or a 2-quart oblong 
Pyrex dish.  Over the top spread, evenly scatter contents of a 
small package (6 oz.) chocolate chips.  Beat 1 egg white until 
stiff, then gradually add 1/2 cup brown sugar.  Spread this 
evenly over tops of chips.  If it doesn't quite reach to edges, 
don't worry, as it will spread slightly during baking.
    Bake at 335 degrees for about 25 minutes, or until meringue 
turns golden.  Let set a bit, but cut into squares while still 
warm.  Cookies are better next day.

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1 1/4 C. sugar
3 T flour
1 1/2 t. cinnamon
1 1/2 t. orange rind
6 c. rhubarb, coarsely chopped
3 c. strawberries, sliced
In large bowl, combine sugar, flour, cinnamon and orange rind.  Add
rhubarb and strawberries; toss well.  Spread mixture in 13x9 inch 
pan.  Bake in 400 degree oven 10 minutes.

1 1/2c. flour
3 T. sugar
1 1/2t. baking powder
1/2 t. baking soda
1/4 t. salt
3 T margarine
1 c. buttermilk
In large bowl, combine flour, sugar, baking powder, baking soda,
and salt.  Using fingers or two knives, cut in margarine until 
mixture resembles small peas.  With fork, stir in buttermilk just
until soft dough forms.  Drop by tablespoons in 12 mounds on top of 
hot fruit filling.  Bake at 400 25 minutes or until topping is
golden brown and has risen.           8 servings

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2 cups blueberries 
1 cup blackberries
1/4 cup sugar
1 Tbs. lemon juice
2/3 cup flour
1/2 cup packed brown sugar
6 Tbs. butter, cut into small pieces
1 tsp. ground cinnamon
3/4 cup old-fashioned oats
Whipped Cream Topping or vanilla ice cream

1.  Preheat oven to 375.  Adjust oven rack to upper third.  Toss 
blueberries and blackberries with sugar, lemon juice, and tsp. 
flour.  Turn into 9" pie plate.

2.  In medium bowl, mix remaining flour, brown sugar, butter, 
cinnamon, and oats with fingers until crumbly.  Sprinkle topping 
over berries.

3.  Bake 30 to 35 minutes until fruit is bubbly and top is 
browned.  Serve warm with Whipped Cream Topping or vanilla ice 
cream.  Makes 4 servings.

Per serving:  500 cals.  (34% from fat); 19 g fat.

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1 3-oz. cream cheese                    1 8-oz. Cool Whip
1 box powdered sugar                    1 9-inch graham cracker
3/4 c. peanut butter                     crust

Mix softened cream cheese, sugar and peanut butter.  Add Cool 
Whip.  Put in crust and chill.

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1 package (18-1/4 ounces) yello cake mix
2 tablespoons vegetable oil
4 eggs
2 packages (8 ounces each) cream cheese, softened
1/2 cup sugar 
1-1/2 cups milk
3 tablespoons lemon juice
1 tablespoon vanilla extract

Optional for garnish:  cherries, strawberries, whipped cream 
and/or drizzled melted chocolate

Set aside 1 cup dry cake mix.  Combine remaining mix with oil 
and 1 egg until crumbly; press into the bottom and up the sides 
of a 10-inch springform pan.  Set aside.  In a mixing bowl beat 
the cream chesse and sugar.  Add remaining eggs and the reserved 
cake mix; beat for 1 minute.  Gradually add milk, lemon juice 
and vanilla, beating on low until smooth.  Pour into crust.  
Bake at 300 for 1 hour and 10 minutes.  Cool; refrigerate 8 
hours or overnight.  Garnish as desired.  Store in the 
refrigerator.  Yield:  8-10 servings.

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Makes 16 servings at $0.22 each.

Prep:  10 minutes.  Bake:  at 375 for 40 to 45 minutes.

6 tablespoons unsalted butter or margarine
1 cup plus 2 tablespoons all-purpose flour
1/2 cup old-fashioned rolled oats
6 tablespoons firmily packed light-brown sugar
1 tablespoon grated lemon zest
1/8 teaspoon salt
1 can (1 pound 5 ounces) cherry pie filling

1.  Preheat oven to 375.
2.  Melt butter in large, heavy saucepan over medium heat, 
stirring occasionally.  Remove from heat.
3.  Stir in flour, oats, brown sugar, lemon zest and salt until 
dry, crumbly dough forms.
4.  Press about two-thirds of dough (about 1 2/3 cups) into 
bottom of 9 x 9 x 2-inch-square baking pan, making firm, even 
layer.  Spread cherry pie filling over top and sprinkle with 
remaining crumb mixture.
5.  Bake in preheated 375 oven for 40 to 45 minutes until 
lightly browned.  Serve warm or at room temperature.

Nutrient Value Per Serving:

135 calories, 2 g protein, 5 g fat, 23 g carbohydrate, 68 mg 
sodium, 12 mg cholesterol.

Exchanges:  1/2 starch/bread, 1 fruit, 1 fat.

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Makes 8 servings at $0.54 each.

Prep:  15 minutes

Bake:  at 375 for 30 minutes.

2 cans (16 ounces each) natural-style sliced cling peaches, 
packed in lightly sweetened peach juice
1 package (12 ounces) frozen dry-pack cherries
1/2 cup sugar
3 tablespoons all-purpose flour
1 teaspoon ground ginger
1 1/2 cups low-fat granola 
Cherry-chocolate-chip ice cream (optional)

1.  Heat oven to 375.  Coat 13 x 9 x 2-inch baking dish with 
nonstick cooking spray.

2.  Mix peaches, cherries, sugar, flour and ginger in large 
bowl.  Spread into pan.  Sprinkle granola over fruit.

3.  Bake in 375 oven 30 minutes.  Serve hot or warm with scoops 
of ice cream if desired.

Nutrient Value Per Serving:
227 calories, 3 g protein, 1 g fat, 55 g carbohydrate, 40 mg 
sodium, 0 mg cholesterol.

2/5 starch/bread, 2 1/4 fruit.

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1/2 c. shortening
1/2 c. brown sugar 
1/2 c. sugar 
1 egg
1/2 c. applesauce
1/4 c. raisins
1/2 c. chopped nuts
2 c. flour
1/4 t. salt
1/4 t. cinnamon
1/4 t. soda
1 t. baking powder
1 t. vanilla

Cream shortening and sugars.  Add egg.  Sift dry ingredients.  Add 
to creamed mixture.  Add applesauce, nuts, raisins, and vanilla.  
Drop by t. on baking sheet.  Bake at 400 for 10 minutes.

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2 squares Baker's Unsweetened Chocolate
1 pkg. (3 ounces) cream cheese
2 cups sifted confectioners' sugar
1 tsp. vanilla
Dash of salt
1/2 cup chopped pecans

Melt chocolate over hot water.  Cream the cheese until soft and 
smooth.  Add sugar gradually blending well.  Stir in melted 
chocolate.  Add vanilla, salt and nuts, mix well.  Press into 
buttered 9 x 5-inch pan.  Chill in refrigerator until firm (about 
15 min.) out into 20 pieces when chilled.

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1 can cherry pie filling
1 can crushed pineapple
1 box yellow cake mix
1 stick butter or margarine
1 bag pecan pieces

    Dump cherries and crushed pineapple in 9 x 12-inch pan.  
Sprinkle box of dry cake mix on top.  Melt butter and pour over 
dry cake mix.  Sprinkle pecan pieces over cake.  Bake at 350 
degrees for 30 minutes.

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Chocolate-nut Pie

1 9-inch unbaked pie shell
2 eggs, beaten
1 cup sugar
1/4 cup cornstarch
1/2 cup butter, melted
2 tablespoons bourbon
1 cup chopped pecans
1 cup semisweet chocolate chips
Bourbon-flavored topping (note follows)

In a small bowl, beat eggs.  Combine sugar and cornstarch.  Gradually add to 
eggs.  Mix until blended.  Add melted butter and bourbon.  Stir to blend.  
Stir in pecans and chocolate chips.  Pour into un-baked pie shell.  Bake in  a 
350-degree over for 45 to 50 minutes.  Cool 1 hour.  Serve warm topped with 
bouron-flavored topping.  Mkes 1 9-inch pie. 

Planning ahead:  Prepare pie and bake according to recipe.  Do not make the 
bourbon-flavored topping until day of serving.  After baking, allow pie to 
cool completely.  Slip into a zip-lock bag, zip almost closed.  Insert a 
drinking straw into opening and suck out air.  Slip straw out of bag and 
immediately zip up opening.  There should be no air remaining in the bag.  
Freeze.  Remove pie from freezer several hours before serving.  The pie can be 
warmed in the oven or in the microwave. 

Borboun-flavored topping:  Mix 1 cup dairy topping with 1 tablespoon bourbon, 
or to taste, until well-blended.  Refrigerate until ready to use.  Or add a 
teaspoon or 2 of bourbon to lightly sweetened whipped cream. 

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Angel Food Pie

3 egg whites				1 cup cream
1/4 teaspoon salt				1/4 cup sugar
1/4 teaspoon cream of tartar		1/2 teaspoon vanilla
1/2 cup sugar				1/2 cup chopped nuts
1 teaspoon vanilla
1 (9-inch) pastry shell, baked

Beat egg whites, cream of tartar, and salt until stiff.  Add 1/2 cup sugar and 
1 teaspoon vanilla.  Beat mixture until it forms stiff peaks.  Pour into 
pastry shell.  Place in slow oven (200-250); bake until slightly brown(watch 
closely).  Remove from oven and cool.  Whip cream; add sugar, and vanilla.  
Spread over cooled pie.  Sprinkle with nuts. 

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Last revised February 22, 2015.

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Duane Bristow (duane@kyphilom.com)

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