Filling:
For crust, combine flour and brown sugar.
For filling, beat cream cheese, granulated sugar, eggs and vanilla
Cornmeal mixture:
RECIPES FOR
NOVEMBER 1997
CHERRY CHEWBILEES
Crust:
1 cup walnut pieces, divided
1 1/4 c. all-purpose flour
1/2 c. firmly packed brown sugar
1/2 c. shortening
1/2 c. flake coconut
2 - 8 oz. pkgs.cream cheese, softened
2/3 c. granulated sugar
2 eggs
2 tsp. vanilla
1 lg. can cherry pie filling
Heat oven to 350°F.
Grease 13X9X2-inch pan with shortening. Set aside.
Chop 1/2 cup nuts coarsely for topping. Set aside.
Chop remaining 1/2 cup finely.
Cut in shortening until fine crumbs form.
Add 1/2 cup finely chopped nuts and coconut.
Mix well. Remove 1/2 cup. Set aside.
Press remaining crumbs in bottom of pan.
Bake at 350° for 12 - 15 minutes,
until edges are lightly browned.
in small bowl at med. speed of electric mixer until smooth.
Spread over hot baked crust. Return to oven.
Bake 15 minutes longer.
Spread cherry pie filling over cheese layer.
Combine reserved coarsely chopped nuts
and reserved crumbs. Sprinkle evenly over cherries.
Return to oven. Bake 15 minutes longer.
Cool. Refrigerate several hours.
Cut into bars. Serves about 12 - 16 people.
Special Thanks to Charlene's Homepage
ref: 11/02/97
PUMPKIN CRUNCH
1-16oz. can pumpkin
1-13oz. can evaporated milk
2 tsp. pumpkin pie spice
4 eggs
1 1/2 c. sugar
1 yellow cake mix
2 sticks margarine, melted
1 c. chopped pecans
Combine first 5 ingredients and pour into ungreased 9 x 13 pan.
Sprinkle DRY cake mix over top and drizzle with melted margarine.
Top with pecans and bake 1 hour at 350°F.
Serve hot or cold with whipped topping and refrigerate any leftovers!
Special Thanks to Penny's Treehouse
ref: 11/09/97
PEACHY SPOON BREAD
2 cups sour cream
1 large egg
1\2 cup lightly salted butter or marg, melted
2-8 ounce pkgs. corn bread mix
1-1pound can chunk style peaches in heavy syrup OR
1-1pound can of creamed style corn or whole kernel corn, drained
Grease a 2 quart casserole. Heat oven to 400°F.
Put sour cream in a large bowl; beat in egg and stir in butter.
Add cornbread mix and peaches; mix lightly, just until blended.
Turn into prepared casserole. Put casserole in oven and reduce heat to 325°F.
Bake 65 to 70 min. until golden brown and puffed.
Serve hot from casserole with a spoon.
Eat with a fork.
Serves 8.
Thanks to my sister Pam
Pt. St. Lucie, FL
ref: 11/16/97
DR. BARBARA'S CHOCOLATE PIE
1 Graham Cracker Crust
1 c. scalded skim milk
12z pkg. Nestle's semi-sweet chocolate chips
3 eggs
Mix in blender. Pour into crust.
Chill at least 4 hours.
Thank you to Dr. Barbara Workman
Kihei, Maui
ref: 11/23/97
SWEET POTATO SPOON BREAD
Sweet Potato Mixture:
4 sweet potatoes or yams, baked
4 eggs
½ tsp. flour
1/4 c. honey
1 c. heavy cream
2 c. milk
1/4 c. cornmeal
4 tbl. butter
1/4 c. brown sugar
1/4 tsp. nutmeg
1/4 tsp. cloves
1 ½ tsp. cinnamon
1 tsp. salt
1 c. water
Place cooked sweet potatoes or yams in food processor and mash.
Meanwhile on stove combine milk, cornmeal, butter and brown sugar.
Cook on medium heat. Add spices and water. Cook until thickened, about 10 min.
In food processor, add eggs, one at a time, flour, cream and honey.
Add cornmeal mixture to sweet potato mixture.
Pour into buttered 2 qt. baking dish.
Bake at 350°F. for 45 min.
Thanks to Martha Stewart
ref: 11/30/97
