Colossal Cookbook

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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Fresh Strawberry Pie Categories: Pies Servings: 6 1 ea Baked 9-inch Pie Shell 1 1/4 c Sugar 1 T Cornstarch 3 T Lemon Juice 3 oz (1 Pk) Strawberry Gelatin 1 qt Fresh Strawberries 1 1/2 c Water Clean and hull strawberries. In medium saucepan, combine sugar and cornstarch; add water and lemon juice. Over high heat, bring to a boil. Reduce heat; cook and stir until slightly thickened and clear, 4 to 5 minutes. Add gelatin, stir until dissolved. Cool to room temperature. Stir in strawberries; turn into prepared pastry shell. Chill 4 to 6 hours or until set. Serve with whipped cream if desired. Refrigerate leftovers. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Frozen Lemon Cream Pie Categories: Pies Servings: 6 1 ea 9-inch Graham Cracker Crust 3 ea Large Uncracked Eggs. 1/2 c Plus 2 T Sugar 1/4 c Lemon Juice 1/2 pt (1 C) Whipping Cream,Whipped Separate Eggs. Be sure to use only Grade A Uncracked Eggs! In large mixer bowl, beat egg yolks and 1/2 cup sugar until light; stir in lemon juice. In small mixer bowl, beat egg whites until soft peaks form; gradually add remaining 2 T sugar, beating until stiff peaks form. Fold egg white mixture into lemon juice mixture; fold in half the whipped cream. Fold in remaining whipped cream. Spoon into prepared crust. Freeze at least 3 hours or until firm. Serve more whipped cream or Blueberry 'n' Spice Sauce. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Peach Cream Pie Categories: Pies Servings: 6 3 ea Med. Fresh Peaches * 3 T (level) Unbleached Flour 3 c Half & Half or Coffee Cream 1/2 t Cinnamon or To Taste * Or enough to fill pie shell with peach halves. -------------------------------------------------------------------------- Peel Peaches, cut in half and remove stones. Arrange halves cut side down in an unbaked pie shell. Mix sugar, flour and cinnamon with cream to make a paste. Pour over peaches. Place in hot oven 450 degree F. Bake 10 minutes or until shell begins to brown. Reduce heat to moderate oven (350 degrees F.). Continue baking for 30 minutes or until peaches are done. Cool and serve cold. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Vinegar Pie Categories: Pies Servings: 6 1 c Sugar 2 T Unbleached Flour 1 c Cold Water 5 T Vinegar 2 1/2 T Butter 4 ea Large Eggs, Beaten Combine sugar and flour. Add the rest of the ingredients and place in a saucepan. Cook until thick and pour into prepared pie crust. Bake in a 375 degrees F. oven until crust is brown. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: KitchenAid Pie Pastry Categories: Pies Servings: 2 2 1/4 c Flour, all-purpose 3/4 c Shortening, well chilled 2 T Butter or margarine, chilled 5 T Or 6 water, well chilled Sift flour and salt into bowl. Cut shortening and butter into 4 to 5 pieces and drop into bowl. Attach bowl and flat beater. Turn to Stir Speed and cut shortening into flour until particles are size of small peas, about 30 seconds. Add water, a tablespoon at a time, until all particles are moistened. Use only enough water to make pastry form a ball. Watch dough closely as over mixing will result in a tough crust. Chill in refrigerator 15 minutes. Roll to 1/8-inch thickness between pieces of waxed paper. Fold pastry into quarters; ease into pie plate and unfold, pressing firmly against bottom and side. Trim and crimp edges. Fill and bake as desired. Yield: Two 8 or 9-inch single crust or one 8 or 9-inch double crust. For Baked Pastry Shell: Prick sides and bottom with fork. Bake at 450F for 8 to 10 minutes until light brown. Cool completely before filling. HINT: I also chill the wax paper and rolling pin. KITCHENAID COOK BOOK - jean hores ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Lois's Magic Lemon Pie Categories: Pies Servings: 8 -------------------------------LEMON FILLING------------------------------- 15 oz Sweetened condensed milk 1/2 c Lemon juice 1 t Lemon zest 2 ea Egg yolks ----------------------------------MERINGUE---------------------------------- 2 ea Egg whites 1/4 t Cream of tartar 4 T Sugar ----------------------------GRAHAM CRACKER CRUST---------------------------- 18 ea Graham cracker squares 1/4 lb Butter or margarine, 1/3 c Sugar 1/8 t Cinnamon Thoroughly mix crust ingredients and pack into a nine inch pie pan. Bake at 375 degrees for 10 minutes and put aside to cool. Reduce oven temperature to 325 degrees. In a mixing bowl, combine condensed milk, lemon juice, lemon zest and egg yolks. Stir until mixture thickens. Pour into cooled crust. Add cream of tartar to the egg whites and beat until almost stiff. Add sugar gradually, beating until stiff and glossy but not dry. Pile lightly on pie filling. Bake at 325 until lightly browned, about 15 minutes. Cool thoroughly. Enjoy! Hint: try to get the crust thickness very even and not too thick. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Bishop Pie Categories: Pies Servings: 15 1 c Butter 2 c Flour 1 1/2 c Chopped pecans 8 oz Cream cheese 1 c Confectioners sugar 3 c Whipped topping 3 pk Instant chocolate pudding 3 c Milk Melt butter; stir in flour and 1 c of the nuts. Continue stirring until a thick paste is formed, with no flour lumps. Press into bottom of a 13x10 baking pan and bake 15 min at 375F. Cool. Prepare first layer of filling by combining cream cheese, sugar, and 1 c whipped topping. Beat with electric mixer at med speed for 2-3 min. Spoon into cooled crust, then smooth with spatula. Combine pudding and milk in the mixing bowl used for the first filling. Beat well, then pour over the cream cheese layer. As soon as the chocolate layer firms up a bit, spoon on more whipped topping, smoothing and adding until there is an additional 1/2" layer above the chocolate. Sprinkle with remaining pecans and chill for at least 3 hours. From the Pipe Dream Restaurant, Willington, CT ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Classic Mud Pie Categories: Pies Servings: 8 -----------------------------------CRUST----------------------------------- 6 oz Semi Sweet Chocolate Chips 3 T Butter 1 1/4 c Chocolate Wafer Crumbs --------------------------------FUDGE SAUCE-------------------------------- 6 oz Semi Sweet Chocolate Chips 1/2 c Heavy Cream (whipping cream) 3 T Butter 1 T Coffee Flavored Liqueur ----------------------------------FILLING---------------------------------- 1 qt Coffee Ice Cream, softened 2 T Coffee Flavored Liqueur CRUST: Combine over hot (not boiling) water, 1/2 C chocolate chips and butter, stir until chips are melted and mixture is smooth. Add chocolate wafer crumbs, stir until well blended. Press into 9-inch pie pan. Chill until firm. FUDGE SAUCE: Combine over hot (not boiling) water remaining 1 1/2 C chocolate chips, heavy cream, and butter. Stir until chips are melted and mixture is smooth. Remover from heat, stir in coffee flavored liqueur. Chill 10 minutes. Spread 1/2 C sauce on bottom of chocolate cookie crust. Chill 15 minutes. FILLING: In large bowl, combine ice cream and coffee flavored liqueur. Pour over Fudge Sauce layer in pie pan. Freeze several hours or until firm. Serve with remaining warm Fudge Sauce and Whipped Cream if used. Makes 1 9-inch pie ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Americana Key Lime Pie Categories: Desserts Pies Servings: 6 1 T Unflavored gelatin (1 env.) 1/2 c Sugar 1/4 t Salt 4 ea Egg yolks 1/2 c Lime juice 1/4 c Water 1 t Grated lime peel 1 x Few drops green food color 4 ea Egg whites 1/2 c Sugar 1 c Heavy cream, whipped 1 ea 9-in baked pastry shell 1 x Pistachio nuts, chopped 1 x Lime slices for garnish 1 x Heavy cream, whipped, to top Thoroughly mix gelatin, 1/2 cup sugar, and salt in saucepan. Beat together egg yolks, lime juice, and water; stir into gelatin mixture. Cook and stir over medium heat just till mixture comes to boiling. Remove from heat; stir in grated peel. Add food coloring sparingly to tint pale green. Chill, stirring occasionally, until the mixture mounds slightly when dropped from a spoon. Beat egg whites till soft peaks form; gradually add 1/2 c sugar, beating to stiff peaks. Fold gelatin mixture into egg whites. Fold in whipped cream. Pile into cooled baked pastry shell. Chill till firm. Spread with more whipped cream; edge with grated lime peel. Sprinkle chopped pistachio nuts in center. Garnish with thinly sliced lime placed in whipped cream mounds around edge of pie. Source: Better Homes & Gardens Dessert Cookbook. "A spectacular from the famous Miami hotel!" ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Citrus Chiffon Pie Categories: Desserts Pies Servings: 6 1 ea Envelope unflavored gelatin 1/2 c Sugar 1 x Dash salt 4 ea Egg yolks 1/2 c Lemon juice 1/2 c Orange juice 1/4 c Water 1/2 t Lemon peel, grated 1/2 t Orange peel, grated 4 ea Egg whites 1/3 c Sugar 1 ea 9-in baked pastry shell Thoroughly mix gelatin, 1/2 cup sugar, and salt in saucepan. Beat together egg yolks, fruit juices, and water; stir into gelatin mixture. Cook and stir over medium heat just till mixture comes to boiling. Remove from heat; stir in peels. Chill, stirring occasionally, till mixture mounds slightly when dropped from a spoon. Beat egg whites till soft peaks form. Gradually add 1/3 cup sugar, beating to stiff peaks; fold in gelatin mixture. Pile into cooled baked pastry shell. Chill till firm. Trim with whipped cream and thin orange slices cut in fourths. Source: Better Homes & Gardens Dessert Cookbook. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Strawberry Cream Pie Categories: Desserts Pies Servings: 6 1 ea 9-inch baked pie crust 1/2 c Slivered, blanched almonds 1 ea Recipe Cream Filling 2 1/2 c Fresh strawberries 1/2 c Water 1/4 c Sugar 2 t Cornstarch 1 x Few drops red food coloring -------------------------------CREAM FILLING------------------------------- 1/2 c Sugar 3 T Cornstarch 3 T Enriched flour 1/2 t Salt 2 c Milk 1 ea Egg, slightly beaten 1/2 c Heavy cream, whipped 1 t Vanilla Directions for Cream Filling: Mix first 4 ingredients. Gradually stir in milk. Stirring constantly, bring to a boil; reduce heat and cook and stir till thick. Stir a little of hot mixture into egg; return to remaining hot mixture. Bring just to boiling, stirring constantly. Cool, then chill. Beat well; fold in whipped cream and vanilla. Directions for pie: Toast almonds until lightly browned, then sprinkle over the bottom of the cooled pie crust. Fill crust with chilled Cream Filling. Halve 2 cups of the strawberries. Pile atop filling. Glaze: Crush remaining 1/2 cup berries; add water; cook 2 minutes; sieve. Mix sugar and cornstarch; gradually stir in berry juice. Cook, and stir till thick and clear. Tint to desired color with food coloring. Cool slightly; pour over halved strawberries. Keep refrigerated till serving time. Pass whipped cream, if desired. Source: Better Homes & Gardens Dessert Cookbook. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Strawberry-Rhubarb Pie Categories: Desserts Pies Servings: 6 3 ea Eggs, beaten 1 1/4 c Sugar 1/4 c Enriched flour 1/4 t Salt 1/2 t Nutmeg 2 1/2 c Rhubarb, red, 1 inch slices 1 1/2 c Strawberries, fresh, sliced 1 ea Pastry for 9" lattice crust 1 T Butter or margarine Combine eggs, sugar, flour, salt, and nutmeg; mix well. Combine rhubarb and strawberries. Line 9" pie plate with pastry; fill with fruits. Pour egg mixture over. Dot with butter. Top with lattice crust, crimping edge high. Bake at 400 degrees about 40 minutes. Fill openings in lattice crust with whole strawberries. Serve warm- plain, or topped with vanilla ice cream. Source: Better Homes & Gardens Dessert Cookbook. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Rhubarb Cream Pie Categories: Desserts Pies Servings: 6 1 1/2 c Sugar 1/4 c Enriched flour 3/4 t Nutmeg 3 ea Eggs, slightly beaten 4 c Rhubarb in 1" slices (1 lb) 1 ea Pastry for 9" lattice crust 2 T Butter or margarine Blend sugar, flour, nutmeg. Beat into eggs. Add rhubarb. Line 9" pie plate with pastry; fill; dot with butter. Top with lattice crust. Bake at 400 degrees 50 to 60 minutes. Cool. Source: Better Homes & Gardens Dessert Cookbook. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Rhubarb Pie Categories: Desserts Pies Servings: 6 3 c Rhubarb, 1" slices 1 c Sugar 1/2 t Grated orange peel 3 T Flour 1 x Dash salt 2 T Butter or margarine Combine all ingredients except butter or margarine. Line a 9" pie plate with Orange Pastry**. Fill with rhubarb mixture and dot with the butter or margarine. Top with lattice crust. Bake at 400 degrees 40 to 50 minutes. Serve warm with vanilla ice cream. ** Substitute orange juice for the water in your favorite pastry recipe. Source: Better Homes & Gardens Dessert Cookbook. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Glazed Fresh Strawberry Pie Categories: Desserts Fruits Pies Servings: 6 3 pt Strawberries; Fresh, Hulled 1 c Sugar 3 1/2 tb Cornstarch 1/2 c Water 1 x Red Food Coloring; A Few Dr 1 ea Baked 9" Pie Shell 1 x Sweetened Whipped Cream Mash 1 pt of the strawberries, using a fork, and set aside. Combine the sugar and cornstarch in a 3 quart sauce pan. Stir in the water and mashed berries. Cook over medium heat, stirring constantly, until the mixture comes to a boil, then cook 2 minutes longer. Remove from the heat and stir in the food coloring. Cool to room temperature. Fold in the remaining 2 pts of strawberries and turn into the baked pie shell. Chill in the refrigerator at least 2 hours. To serve, top with puffs of sweetened whipped cream ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Caribbean Fudge Pie Categories: Chocolate Desserts Pies Servings: 6 1/4 c Butter Or Regular Margarine 3/4 c Brown Sugar; Firmly Packed 3 ea Eggs; Lg 12 oz Chocolate Chips; Melt & Cool 2 ts Instant Coffee Powder 1 ts Rum Flavoring 1/4 c Unbleached Flour 1 c Walnuts; Coarsely Chopped 1 ea Unbaked 9" Pie Shell 1 x Walnut Halves Cream the butter and brown sugar together in a bowl until light and fluffy, using an electric mixer at medium speed. Add the eggs, one at a time, beating well after each addition. Add the cooled chocolate, coffee powder, and rum flavoring, blending well. Stir in the flour and the chopped walnuts and turn into the unbaked pie shell. Arrange the walnut halves in a circle around the edge of the pie. Bake in a preheated 375 degree F. oven for 25 minutes or until set around the edge. Cool on a wire rack. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Divine Triple Chocolate Pie Categories: Chocolate Pies Desserts Servings: 6 ----------------------------CHOCOLATE PIE SHELL---------------------------- 1 c Unbleached Flour; Sifted 1/4 ts Salt 1/3 c Vegetable Shortening 1/2 oz Semi-Sweet Chocolate; Grated 2 tb Cold Water ------------------------------------PIE------------------------------------ 1/4 c Sugar 1 x Unflavored Gelatin; 1 Env. 1/4 ts Salt 1 c Milk 3 ea Eggs; Lg, Separated 3 oz Baking Chocolate; Cut Up 1/2 ts Vanilla 1/4 ts Cream Of Tartar 1/4 c Sugar 1 c Heavy Cream; Whipped ----------------------------------GARNISH---------------------------------- 1 x Sweetened Whipped Cream 1/2 oz Semi-Sweet Chocolate CHOCOLATE PIE CRUST: Sift the salt and flour into a bowl and cut in the shortening, using a pastry blender, until coarse crumbs form. Add the chocolate and water, tossing with a fork, until the dough forms. Press the dough firmly into a ball and then roll out on a lightly floured surface into a 13-inch circle. Loosely fit the dough into a 9-inch pie plate and trim the edge so that there it reaches 1 inch beyond the rim of the pie plate. Fold the extra under the edge of the crust to from a ridge. Flute the edge and prick the entire surface of the pie shell with a fork. Bake at 400 degrees F for 12 minutes or until a golden brown. Cool on a rack. CHOCOLATE PIE: Stir the 1/4 cup of sugar, the gelatin and salt together in a 2-quart saucepan. Stir in the milk and slightly beaten egg yolks. Add 3 (1 oz) squares of unsweetened chocolate and cook over low heat, stirring constantly, until the chocolate melts and the gelatin dissolves. Remove from the heat and stir in the vanilla. Chill in the refrigerator, stirring occasionally, until the mixture is the consistency of unbeaten egg whites. Remove the chocolate mixture from the refrigerator and set aside Immediately beat the egg whites and cream of tartar, in another bowl, until foamy, using an electric mixer set on high speed. Gradually add the 1/4 cup of sugar, 1 Tbls at a time, beating well after each addition. Continue beating until stiff, glossy peaks form when the beaters are slowly lifted. When the chocolate mixture mounds slightly when dropped from a spoon, beat until smooth, using an electric mixer at medium speed. Fold the egg white mixture into the chocolate mixture; then fold in the whipped cream. Chill in the refrigerator until the mixture mounds well when spooned. Turn into the chocolate pie shell. Chill in the refrigerator for 2 hours or until set. To serve, decorate the pie with puffs of sweetened whipped cream. Grate and sprinkle the chocolate over the whipped cream. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Pumpkin Meringue Pie Categories: Desserts Pies Vegetables Servings: 6 1 1/2 c Pumpkin; Canned, Mashed 1/2 c Sugar 1 ts Cinnamon; Ground 1/4 ts Nutmeg; Ground 1/4 ts Cloves; Ground 1/2 ts Salt 3 ea Eggs; Lg, Separated 1 c Evaporated Milk 1 ea Unbaked 9-inch Pie Shell 1/8 ts Salt 6 tb Sugar Combine the pumpkin, the 1/2 cup sugar, spices, and 1/2 ts of salt in a bowl and mix well. Add the egg yolks, stirring until well blended, then, gradually, blend in the evaporated milk. Pour into the unbaked pie shell. Bake in a preheated 400 degrees F. oven for 35 minutes or until a knife inserted halfway between the center and edge comes out clean. Remove the pie from the oven and increase the oven temperature to 425 degrees F. To make the meringue, beat the egg whites and the 1/8ts of salt in a bowl, using an electric mixer set on high, until foamy. Gradually add the 6 tbls of sugar, 1 tbls at a time, beating well after each addition. Continue beating until stiff, glossy peaks from when the beaters are slowly lifted. Spoon some of the meringue around the edge of the warm pie. Spread the meringue so that it touches the inner edge of the crust all the way around the pie, using the back of a spoon to do this. Heap the remaining meringue in the center and, again using the back of the spoon, push it out to meet with the meringue border. Using a flatware knife, form light small peaks in the meringue and then bake in the preheated oven for 5 minutes or until the meringue is lightly browned. Cool on a wire rack. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Pumpkin-Apple Pie Categories: Desserts Fruits Pies Vegetables Servings: 6 1/3 c Brown Sugar; Firmly Packed 1 tb Cornstarch 1/2 ts Cinnamon; Ground 1/4 ts Salt 1/3 c Water 2 tb Butter Or Regular Margarine 3 c Apple; Pared, Thinly Sliced 1 ea Egg; Lg 1/3 c Sugar; Granulated 3/4 c Pumpkin; Mashed, Canned 1/2 ts Cinnamon; Ground 1/4 ts Ginger; Ground 1/8 ts Clove; Ground 1/4 ts Salt 3/4 c Evaporated Milk 1 ea Unbaked 9-inch Pie Shell Combine the brown sugar, cornstarch, 1/2 tsp of cinnamon and 1/4 tsp of salt in a 2-quart saucepan. Stir in the water and butter. Cook, over medium heat, stirring constantly, until the mixture comes to a boil. Carefully add the apple slices and cook for another 4 minutes. Remove from the heat and set aside. Combine the egg, sugar, pumpkin, 1/4 ts of salt, spices, and evaporated milk in a bowl. Beat until well blended using a rotary or electric mixer set on low speed. Pour the apple mixture into the unbaked pie shell and then spoon an even layer of the pumpkin mixture over the apple mixture. Bake in a preheated 425 degree F oven for 10 minutes then reduce the oven temperature to 375 degrees F and bake another 40 minutes or until the filling is set around the edge. Cool on a wire rack. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Mincemeat-Pumpkin Pie Categories: Desserts Pies Vegetables Servings: 6 1 c Pumpkin; Mashed, Canned 1/2 c Brown Sugar; Firmly Packed 3/4 ts Cinnamon; Ground 3/4 ts Nutmeg; Ground 1/2 ts Salt 3 ea Eggs; Lg 1/2 c Heavy Cream 1 c Mincemeat; Prepared 1 ea Unbaked 9-inch Pie Shell Combine the pumpkin, brown sugar, cinnamon, nutmeg and salt in a bowl, mixing well. Add the eggs and heavy cream. Beat until smooth using a rotary or electric mixer. Stir in the mincemeat and pour into the unbaked pie shell. Bake in a preheated 425 degree F. oven for 35 minutes or until the filling is set. Cool slightly on a wire rack and serve warm. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Pumpkin-Pecan Pie Categories: Desserts Pies Vegetables Servings: 6 2 c Pumpkin; Mashed, Canned 3/4 c Sugar 1 ts Cinnamon; Ground 1/2 ts Ginger; Ground 1/4 ts Cloves; Ground 1/2 ts Salt 2 ea Eggs; Lg 13 oz Evaporated Milk; 1 Cn 1 ea Unbaked 9-inch Pie Shell ---------------------------CRUNCHY PECAN TOPPING--------------------------- 3 tb Butter Or Regular Margarine 2/3 c Brown Sugar; Firmly Packed 2/3 c Pecans; Coarsely Chopped Combine the pumpkin, sugar, spices and salt in a bowl mixing well. Add the eggs and evaporated milk. Beat until smooth, using a rotary beater or an electric mixer. Pour into the unbaked pie shell. Bake in a preheated 425 Degrees F oven for 15 minutes and then reduce the temperature to 350 degree F. and bake for an additional 45 minutes or until a knife inserted halfway between the center and edge comes out clean. Cool on a wire rack. Prepare the crunch Pecan topping and sprinkle over the cooled pie then place the pie under the broiler flame (5-inches from the heat source) until the mixture begins to bubble, about 1 minute. Cool to room temperature on a wire rack. CRUNCHY PECAN TOPPING: Place the softened butter, brown sugar, and pecans in a bowl and mix until crumbly with a fork. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Festive Pumpkin Pie Categories: Cheese Desserts Pies Vegetables Servings: 6 8 oz Cream Cheese; Softened, 1 Pk 3/4 c Brown Sugar; Firmly Packed 1 ts Cinnamon; Ground 1/2 ts Ginger; Ground 1/2 ts Salt 1/4 ts Cloves; Ground 3 ea Eggs; Lg 1 c Pumpkin; Mashed, Canned 1 c Milk 1 ts Vanilla 1 ea Unbaked 9-inch Pie Shell 1 c Dairy Sour Cream 2 tb Sugar Cream the cream cheese, brown sugar, spices and salt together, in a bowl, until they are light and fluffy, using an electric mixer set on medium speed. Add the eggs, one at a time, beating well after each addition. Blend in the pumpkin, milk, and vanilla. Pour the mixture into the unbaked pie shell. Bake in a preheated 375 degree F. oven for 45 to 50 minutes or until a knife inserted halfway between the edge and center comes out clean. Cool slightly on a wire rack. Meanwhile blend the sour cream and sugar together and spread over the top of the warm pie. Return the pie to the oven and bake an additional 3 to 5 minutes or just until the topping is set. Cool on a wire rack. Cover and chill in the refrigerator before serving. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: French Pear Pie Categories: Desserts Fruits Pies Servings: 6 6 c Bartlett Pears; * 3 tb Orange Juice; Frozen, Conc. 1/2 ts Lemon Rind 1 ea Unbaked 9-inch Pie Shell ----------------------------SPICY CRUMB TOPPING---------------------------- 3/4 c Unbleached Flour 1/2 c Sugar 1 ts Cinnamon; Ground 1/2 ts Ginger; Ground 1/8 ts Salt 1/4 c Butter Or Regular Margarine * The Bartlett Pears should be pared and thinly sliced. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Combine the pears, orange juice concentrate and lemon rind in a bowl and toss lightly. Arrange the pear mixture in the unbaked pie shell. Prepare the Spicy Crumb Topping and sprinkle over the pear mixture. Bake in a preheated 400 degree F. oven for 40 minutes or until the pears are tender. Cover loosely with aluminum foil after 30 minutes if the top becomes too brown. Cool on a wire rack before serving. SPICY CRUMB TOPPING: Combine the flour, sugar, spices and salt in a bowl. Cut in the margarine, using a pastry blender, until the mixture is crumbly. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Almond-topped Pear Pie Categories: Desserts Fruits Pies Servings: 6 3 tb Cornstarch 1/4 ts Ginger; Ground 1/8 ts Salt 1/2 c Dark Corn Syrup; Karo 2 tb Butter Or Regular Margarine 1 ts Lemon Juice 1/2 ts Lemon Rind; Grated 1 ea Unbaked 9-inch Pie Shell 4 ea Pears; Medium, * -------------------------------ALMOND TOPPING------------------------------- 1 c Unbleached Flour 1/2 c Brown Sugar; Firmly Packed 1/4 ts Ginger; Ground 1/2 c Butter Or Regular Margarine 1/2 c Almonds; Coarsely Chopped * The pears should be pared and thinly sliced. There should be about 4 1/2 cup total. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Combine the cornstarch, ginger and salt in a large bowl. Add the corn syrup, melted butter, lemon juice and lemon rind, stirring until smooth. Add the pears and toss until well coated with the corn syrup mixture. Arrange the mixture into the unbaked pie shell. Prepare the Almond Topping and sprinkle over the pears. Bake in a preheated 400 degree F. oven for 15 minutes, then reduce the heat to 350 degrees F. and bake an additional 30 minutes or until the topping and crust are golden brown. Cool on a wire rack. ALMOND TOPPING: Combine the flour, brown sugar, and ginger in a bowl. Cut in the butter, using a pastry blender, until crumbly. Stir in the almonds. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Old Fashioned Raisin Pie Categories: Desserts Fruits Pies Servings: 6 1 x Recipe For 9" 2 Crust Pie 15 oz Raisins; 1 Pk, 3 C 3/4 c Brown Sugar; Firmly Packed 2 tb Cornstarch 2 tb Instant Tang Orange Drink; * 1 1/4 c Water 2 tb Lemon Juice 1 c Walnuts; Coarsely Chopped 2 tb Butter Or Regular Margarine * Any type of Instant Orange Breakfast Drink will do. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Divide the pastry almost in half and roll out the larger half, on a lightly floured surface, to a 13-inch circle. Line a 9-inch pie plate with the pastry and trim the pastry 1/2 inch beyond the rim of the pie plate. Combine the raisins, brown sugar, corn starch and drink mix in a 3-quart saucepan. Stir in the water and lemon juice. Cook over medium heat, stirring constantly, until the mixture boils and thickens. Remove from the heat and stir in the walnuts. Turn the mixture into the pastry-lined pie plate and dot with the butter. Roll out the remaining pastry to an 11-inch circle. Place the top crust over filling and trim the edge to 1-inch beyond the rim. Fold the top crust under the bottom crust and form a ridge. Flute the edge and cut steam vents in the top crust. Bake in a preheated 400 degree F. oven for 30 minutes or until the crust is a golden brown and the filling is bubbly. Cool on a wire rack. -----------------------------------------------------------------------------