Apple Crisp![{IMAGE]](parfait.gif)
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Put apples in baking pan, sprinkle with cinnamon. Pour water and lemon juice over. Mix remaining ingredients and sprinkle over top.
Bake at 400° for 30 minutes.
Cream shortening; beat in sugar and salt, then beaten yolks, vanilla, milk and flour sifted with baking powder. Spread mixture into 2 greased round pans.
Bake at 350° for 30 min. Cool.
Stack layers with cream filing between
Put blueberries and lemon juice in the bottom of a 9 x 11 pan. Beat together batter ingredients and spread the mixture over fruit. Mix topping together and sprinkle over batter mixture. Pour 1 cup boiling water over topping. Bake at 375° for 40-45 minutes.
In 9" skillet, simmer sugar and water until sugar is dissolved. Add berries and lemon juice; cook 2 minutes; set aside.
In large bowl, sift together dry ingredients. Beat egg with milk and lightly stir into flour mixture, mixing only until just blended.
Bring berries to simmer. Drop batter by tablespoons onto berries, leaving space between dumplings. Cover tightly and simmer for 20 minutes.
Increase oven temperature to 425°.
Make crust by sifting flour with baking powder and salt. Cut in butter and shortening. Mix egg and milk together and add to flour mixture to make a light dough, adding a bit more milk if necessary.
Drop dough by small spoonfulls onto berries, spreading to make even coating. Bake 20 minutes or until crust is golden.
Serve warm.
Bake in greased 8" round pan, set in a larger pan of water, at 350 ° for 45 minutes, or until a knife insertd in center comes out clean.
Mix together dry ingredients. Add milk, oil and vanilla; mix til smooth. Sitr in nuts. Spread in greased 8" pan.
Bak at 350 degrees for 45 minutes. Serve warm.
Combine crust ingredients; and press on bottom and 2/3 up sides of 9" spring-form pan.
Beat together filling ingredients, adding one at a time. Pour into crust. Bake at 375 degrees about 35-40 minutes, or until sharp knife comes out clean.
Chill 4-5 hours.
Spread with:
1 can condensed milk and 2 Tlbsp lemon juice
blended till thick.
Cover with remaining topping, patting lightly. Bake at 375 for 25 minutes. Cool.
Prepare Dream Whip, using 1 cup milk and 1 tsp vanila. Add remaining milk and pudding mix. Blend, then beat at high speed for 2 minutes. Spoon into pie shell. Chill.
Mix 8 oz. cream cheese with 1 cup confectioners sugar. Add 1 1/2 cup cool whip. Spread over cooled crust.
Beat 2 pkg. instant chocolate pudding mix with 3 cups cold milk. Spread over cheese mixtue. Top with cool whip; sprinkle with nuts.
Serve warm with Vanilla Sauce:
1 stick melted butter
dash of salt
1/3 cup flour
1/4 cup sugar
Over medium heat, melt butter and stir in salt, flour, and sugar, stir till smooth. Stir in enough boiling water til righ thickness. Remove from heat and add vanilla, to taste.
Mix together dry ingredients. Cut in butter. Pat half of mixture in 8x8" pan. Spread with 1 can pie filling. Put remainder of mixture on top. Bake at 350 for 40 minutes.
Fills one baked pie shell.
Boil shortening and water. Add dry ingredients, beating till miture leaves sides of pan and forms a ball (about one minute). Cool. Add eggs one at a time, beating till smooth after each egg. Drop dough by tablespoon onto ungreased sheet. Bake at 400 for 45 minutes. Fill with Vanilla Filling>
Makes one dozen.
Grease 9x13" pan. Dump in pineapple, and pour pie filling on top. Spread cake mix evenly. Slice butter over top, and sprinkle withnuts. Bake at 350 for 1 hour. Serve warm with whipped cream.
Heat to boiling. Stir til sugar is dissolved.
Wash and core 4 appes. Peel upper fourth of each apple. Place apples in yrup, stem ends down. Cover and boil gently 5 minutes. Turn apples gently to bring stem ends up. Cover and cook 3 minutes longer or until apples are tender. Remove apples to serving dish.
Boil syrup until thick (about 3 min.) and spoon over apples.
Cream together buter, sugar and flour. Add yolks and milk. Add juice and rind. Fold in whipped egg whites.
Bake in small greased casserole placed in pan of water, at 350 for 40 minutes.
Serve hot or cold.
Cut together to make a crust. Pat into 8" pan. Bake at 350 for 15 to 20 minutes.
2 eggs
3/4 cup sugar
2 Tblsp flour
1/4 tsp baking powder
3 Tblsp lemon juice
Mix together. Pour over crust. Return to oven, and bake 18 to 20 minutes. Cool slightly. Sprinkle with confectioners sugar.
Line cupcake pans with liners. Place ne vanilla wafer in bottom of each. In small bowl, beat cream cheese, sugar, eggs, lemon juice and vanilla until light and fluffy. Fill liners 2/3 full with cheese mixture.
Bake at 375 for 15-20 minutes, or until set. Top each with a spoonful of pie filling and 1 tsp of nuts. Chill.
Crust: 2 Tblsp soft butter 1/3 c ginger snap crumbs Coat bottom and sides of 10" springform pan with butter. Put crumbs in pan and shake to spread evenly.
Filling: 4 8-oz pkg. cream cheese, softened 1 1/2 c brown sugar 5 eggs (added one at a time) 2 c pumpkin (cooked & mashed... or canned) 1/4 c flour 1/4 tsp salt 1/2 tsp ginger 1 tsp cinnamon 1 tsp allspice Combine all ingredients, blend til smooth. Pour into pan. Bake at 325 degrees for 1 1/2 to 1 3/4 hours. Cool. Refrigerate.
Top with maple syrup, whipped cream, and walnuts.