Cheese Cake - Barbara Bryant

Have you ever had the boxed Jello Cheesecake mixes?  This recipe is the scratch version of it.  It is good, but it does not have the cheesecake creamy texture.  It is more like lemon pie texture.  It also has quite a strong lemon flavor.  I liked it but it is not "cheesecake" to me.  I put some raspberry jam on top for the topping.  Don't, the flavors do not mix.  Strawberry is good though.  There are a few things in the recipe that are not clearly written.  I wrote them in this version of the instructions.
1. You need to stir the jello and water until jello dissolves.
2. Evaporated milk us to come in 6 oz. (short can) 3. The graham crackers means a graham cracker crust.                                       or 11 or 12 oz. (tall can).


Cheese Cake - Barbara Bryant

1  pkg. Lemon Jello                                              1  C. Sugar
3/4  C. Boiling Water                                           1  lg. pkg. Cream Cheese (warmed)
1/4  C. Lemon Juice                                             1  lg. Can Evaporate Milk (well chilled)
Rind of 1 Lemon                                                  Graham Cracker Crust

Mix jello and boiling water until jello is dissolved.  Set aside to cool.  Add lemon juice and rind.  Cream cream cheese and sugar.  Fold jello and cream mixtures together.  Whip milk, fold cheese and jello mixture into milk.  Pour into cracker crust.  Refrigerate until firm.

Cream of Pumpkin Pie by Cleone W.

This pie was fantastic!  Everyone loved it.  It is basically pumpkin flavored pudding.  The spices made it more flavorful than the baked pumpkin pie we also made for Thanksgiving.  I put it in a store-bought shortbread crust, which was a great flavor combination.  The pudding held it's shape well and didn't go runny.  I give it an enthusiastic 4 stars!!

Cream of Pumpkin Pie by Cleone W.

3/4 c sugar
2 heaping T corn starch
2 heaping T flour ( I just usded 2 extra T of corn starch instead)
1/2 tsp cinnamon
1/2 tsp vanilla
1 egg
1 c pumpkin
2 c milk
1/4 tsp salt

Combine all ingredients in a heavy saucepan.  Stir well to remove all lumps.  Cook, stirring constantly, until boiling.  Remove from heat and pour into a baked pie shell.  Makes 1 large pie, or 2 small.  You can sprinkle chopped walnuts on the top, if you like.

Cool Mint Dessert - Cleone W.

I decided to do this as a pie instead of a cake because I thought it would look really pretty.  I was right.  This is a dessert I will add to my regular routine.  The flavor was wonderful if you like the chocolate and mint flavors together.  It was not too difficult to make.  I used a graham cracker crust instead of vanilla wafer because that is what I had.  I don't think it was at all distracting from the flavor.  I also used cocoa instead of the unsweetened bakers chocolate.  I did NOT add the extra butter you do when you substitute.  I also used miniature marshmallows.  I figured about 1 1/4 C. of marshmallows was a good amount.  When it says to let it sit overnight it really does make a difference.  It softens the crushed mint and spreads the flavor through the whipped cream and marshmallows so it is a soft and pleasing flavor.  A real hit if you like peppermint!

Cool Mint Dessert - Cleone W.

1/2   C. Butter                                              10  lg. Marshmallows (1 1/4  C. miniature)
1  C Confectioners Sugar                              1  C. Chopped Nuts
3  Eggs, separated                                        1  C. Crushed Vanilla Wafers
2  oz. Unsweetened Chocolate                      1  C. Whipping Cream
1/4  lb. Peppermint Candy, crushed

Cream butter and sugar.  Add egg yolks and beat.  Add melted chocolate gradually, beating constantly.  Add 1/2 C. nuts.  Fold in stiffly beaten egg whites.  Pour into 9" x 9" cake pan lined with 1/2 C. cookie crumbs and chill.  (Or: use a 9" graham cracker or vanilla wafer pie shell.  Omit crumbs for top).  Whip cream and combine with candy, marshmallows and nuts.  Pour over chilled chocolate layer and top with cookie crumbs.  Chill overnight.

Cream Pies - Loleen G.

This is your basic pudding pie.  We made banana cream pie and it was fine.  Nothing special, but not horrible.  We did think it wasn't as sweet as some pudding pies.  The pineapple version had me intrigued, but couldn't convince anyone that it was a good idea.

Cream Pies
1/3 C cornstarch
2/3 C sugar
1/2 t salt
2 1/2 C milk
3 egg yolks, beaten
2 T butter
1 t vanilla

Mix cornstarch, sugar, and salt in a saucepan.  Gradually add milk and cook on med until very thick and clear, stirring constantly.  "The filling must be thoroughly cooked or it will be starchy."  Slowly add a small amount of hot mixture to egg yolks until heated up, stirring rapidly as you add hot mixture.  Dump yolks back into mixture on stove,  Cook 2 minutes.  Add butter and vanilla.  Spread with meringue or cream,

VARIATIONS:
Banana : slice 2-3 bananas into cream filling
Coconut: add 1 C shredded coconut to filling.  sprinkle 1/2 C coconut over meringue before browning
Fruit: add 1 C pitted, chopped dates or 1/2 C crushed pineapple, drained to cooled filling
Chocolate: Increase sugar to 1 C, add two 1 oz squares of chocolate.

Pie Crust by Lillian G

I have never made a pie crust with lard before, so I was really nervous when it called for so much.   I thought it would be greasy.  I didn't need to worry, it was delicious!  The crust turned out flaky and nice. I think I would cut back on the salt a little.  We used the crust to make a fresh peach pie and sprinkled cinnamon sugar on the extras for a yummy snack while we waited.

Pie Crust by Lillian G.

3 c flour
1 tsp salt (I would use 1/2-3/4 tsp)
1 c lard (you can find it by the shortening)
approx. 2/3 c water (I don't know how much water I added, but I think it was less than 2/3 c.)

Sift together flour and salt.  Cut in lard until it resembles coarse crumbs.  Sprinkle cold water over the mixture, 1 T at a time, mixing a little after each addition, until the dough will form a ball.  The more you mix it and knead it, the tougher it will be, so handle the dough as little as possible.  Roll out on a floured board, or between 2 sheets of waxed paper. For one crust, roll out and place in pie plate.  Make a fancy edge and prick the bottom with a fork to let air escape.  Bake at 450 for 12-15 minutes or until golden brown.  For a 2 crust pie, follow the recipes directions, making sure there are slashes in the top, close to the edge, to let steam escape.

Custard Pie - Loleen G.

When the recipe says to set it in the oven and then pour the rest of the filling in.  She is right.  I spilled it down the stove door, into the drawer, and onto the floor.  It was a lovely mess.  I have never done that before and I hope to not do it again.  Sorry Natalie.  I think more dripped later after I cleaned it up, sorry Natalie.  .Just for the record, have you ever tasted slightly sweet and milky baked scrambled eggs in a pie crust.  If you haven't I have.  Lets just say custard pie has never been one of my favorite.  This version did not change my view.  Those who tasted it also agreed it needs something but we couldn't decide what.  Is it more sugar, more nutmeg, more vanilla, or wait, I think I will just make a plain cream pie.  Loleen was a great cook!  I loved everything I ever ate at her home.  I guess my tastes have changed or this was never served.  As you can tell I won't be making this again.

Custard Pie - Loleen G.

3  Eggs, slightly beaten                                       1/4  tsp. Salt
1/3  C. Sugar                                                     3  C. Milk, heated
1  tsp. Vanilla                                                     Ground Nutmeg
1  Unbaked Pastry for 9" pie

Combine eggs, sugar, vanilla and salt.  Gradually stir in hot milk.  Combine well, bu don't beat.  Pour half mixture into pastry shell.  Use cup to pour rest of filling into shell after pie is in oven.  It WILL spill if you don't.  Sprinkle nutmeg over top.  Bake at 375o F. about 50 min.  To test insert tip of knife in filling in middle of pie.  If custard is baked, the knife will make a clean cut.  Cool before serving.

Lemon Pie — Lillian G.

I was suppose to do pie in July, but didn't get to it, so this is my catch up.  And it was a fantastic catch-up!  This was one of the best lemon pies I have ever had.  Right after I finished making the filling I tasted it and wasn't very impressed.  I didn't think it was lemony enough.  But, once it had a chance to sit and the flavor of the lemon peel infused into the pie, it was amazing.  The method used to make the pudding, is different than I have ever seen, but I really liked it.  I am curious to try this method with a regular pudding since it was very fast and easy.  For Thanksgiving, I highly recommend this pie!!!  

One note, the recipe says to whip the egg whites, but that is only necessary if you are going to make meringue.  Otherwise, save them for another recipe or toss them.  I just topped it with whipped cream because I am bad at making meringue.

Lemon Pie
1 lg or 2 sm lemons
2 eggs
1 1/2 C boiling water
1 C sugar
4 T Cornstarch
1/8 t salt
1 1/2 C boiling water
3 T butter
8-9" baked pie shell

Zest the lemons and then juice the lemons.  Separate eggs and beat yolks and whites separately.  In a med saucepan bring ter to boil.  blend sugar, cornstarch, and salt.  Pour a little if boiling water into sugar mixture to make a paste, then pour into boiling water, stirring constantly.  As soon as it boils, cover tightly and turn off heat.  Let cook 5 min.  Remove from heat and stir slowly into egg yolks.  Return to med heat and cook for 2 more min.  Remove from heat and add lemon juice, rind, and butter.  Pour into baked pie shell.  Sprinkle with coconut, if desired, to prevent crust from forming. Top with meringue or whipped cream.

Pie Crust - Rua J.

 I do love pies!  I have made pie crust with lard for years.  Lately it is easier to just get out the shortening.  My what a difference.  Shortening pie crust is stiffer and firmer.  Lard pie crust is soft and pliable.  The only problem is this pie crust is TOO soft and pliable.  It fell apart as fast as I could put it back together.  It may have been too hot.  My hands are also way too hot to begin with.  Cold hands is not my problem. 

This crust compares to the topping on a restaurant meat pie.  It is so soft and flaky it just falls apart.  I choose to make it into a meat pie because I am tired of sweets.  What a wonderful idea.  I just took our left over veg. out of the fridge and put a thick white sauce with a little Velveta, onions and Celery Salt in it.  I might do a thicker crust over a glass bowl and just put it on the top like a restaurant does next time.  Gordon loved this.  We will do this "4" again.

Pie Crust - Rua J.

2  1/2   C.  Flour                                                     1  C.  Lard
1/2  C.  Cold Water                                                Dash Salt or 1/4 tsp.

Blend all ingredients in the food processor until mixed.  It won't take hardly any time.  Roll out on well floured pastry cloth.  This will make 2 8" double crust pies.  This crust is thin but ok.  I would probably use this for 1 and 1/2 pies or 1  10" pie.

Strawberry Jello Pie by Kathy N.

I have to start with my confessions.  I had some whipping cream in the fridge that I needed to use, and I have heard that you can whip evaporated milk in place of whipping cream, so I decided to whip the cream in place of the evaporated milk.  I don't think it made a huge difference, but it was yummy.  Confession number 2: I didn't put this in a pie plate.  When I crushed the graham crackers it made a ton, so I decided to put it in a 9x13 pan.  I think the pie crust would have overflowed.  I am not sure what 40 graham crackers means.  I used 40 of the little rectangles, or 10 whole big graham crackers.  I wasn't sure how much 2 squares of butter was either.  I used 2 tablespoons.  I think the crust would hold together better with more butter.  I might skip the crust next time and just make the filling.  That is how we did it for the gluten-free girl and it was just as good, so why go to more work and make separate pans?

This recipe was yummy, easy, and doesn't use anything that I don't keep in the basement, so it is definitely a keeper.  We will be experimenting with other flavors.

Strawberry Jello Pie by Kathy N.

1 pkg strawberry Jello ( I used a 6 oz pkg)

1/2 c water

1/4 c sugar

1 tall can evaporated milk, chilled, or 2 cans Bordens condensed milk, or about 3 cups whipping cream

1 tsp lemon extract

Dissolve Jello in water, add sugar and set aside.  Whip milk and add to Jello.  Pour into crust.

Crust:

40 graham crackers

1/2 c chopped walnuts

1 tsp cinnamon

2 squares melted butter

Combine and pat into pie pan.

Pie Crust - Mary Mae N.

I know we were suppose to do salad this week, but I didn't have the ingredients or the time to get them, but I did have the ingredients for pie crust and the pudding to go in the crust.  So, I will do a salad recipe next week, and you may enjoy this pie crust recipe this week.  

When I first saw this recipe, and it mentioned making tarts I decided to use the tins I got for my wedding 15 years ago, and have never used, and I am glad I did.  It took some hunting to find them, and I was actually afraid, that in a fit of decluttering, I had gotten rid of them, but they were finally located.   It is good they take up so little space because I really enjoyed making these tarts and want to get more tart tins.  One thing I learned was, that for pie, I like a thick crust, but for small tarts, a thinner crust is better.   That said, this crust was yummy and flaky.  The only issue I had with it was that it was very salty.  However, I think that is more a problem with the age of the recipe than a problem with the recipe, I assume recipes were just saltier then.  For me, in the future, I will half the salt in the recipe to 1 t NOT 2 t, which I did below.

As an FYI, I filled the tarts with Hershey chocolate and Hershey's white chocolate pudding and whipped cream and toasted almonds.  They were delicious!

Pie Crust

2 C flour
1 t salt
2 T vinegar
1 C shortening
1/3 C milk

Mix flour, salt, and shortening together.  Add milk and vinegar,  shape into a ball.  Roll into desired shapes.  Bake at 450 degrees for about 7- 10 minutes for small tart shells.  "Makes a flaky, delectable crust"

Cherry Cream Cheese Pie- Helen Jones

This is your classic non-bake cheese cake.  Very easy to make. We didn't have a graham cracker pie crust on hand so we just looked up a recipe online.  Not to much of a roadblock. Mom actually made it on Friday night and as pathetic as I am, I didn't help.  She 2Xed the recipe and just made it in a 9 X 13 pan.We ate it the next day for dessert for lunch. It fed the crowd of Berke's family, Kendalee's family, Bryce and Sara, Mom and Dad and my family.  We even had it again for dinner.  All of the kids loved it and most of the adults agreed. We give it a 4.

Cherry Cream Cheese Pie-

1 9" crumb pie crust
1 t vanilla
1/3 C lemon juice
1 C sweetened condensed milk
1 pkg cream cheese
1 can cherry pie filling

Beat cream cheese until fluffy.   Add sweetened condensed milk and stir well.  Stir in lemon juice and vanilla.  Turn into crust and refridgerate 2-3 hours.  Put cherries on top before serving.

Lemon Chiffon Pie by Kathy N.

I was reading over the other pie recipes just now, and realized Jenn made a Lemon Chiffon Pie, too.  I think this one was a lot easier to make.  It had simple ingredients.  Aside from the lemon and orange, I always have the ingredients, and it's not hard or expensive to pick up a lemon and orange while at the store.  I beat the egg whites while the juice was heating up, so they were ready to go as soon as the egg yolk mixture was thick.  One problem I had was tiny lumps in the egg yolk mixture, and they didn't smooth out.  I think if I had mixed the corn starch with the sugar before I added the yolks, it might have solved that.  And, I added the egg yolk mixture to the boiling juice gradually, beating like crazy with a whisk the whole time.  So I don't think the lumps came from that.  I put it in a graham cracker crust, since I'm much better at making that kind.

As far as taste, I'm just going to have to guess.  I don't like cream pies, so not only do I not like this one, I have nothing else to judge it from since I never eat cream pies.  I'd rather skip dessert.  I know I'm the crazy one here, so I'll guess and say it's a 3.  It smelled good, and when I licked the spoon a little after I dumped the filling in the crust, it was a pleasant taste.  Plus, beginning to end, it took less than an hour, and that includes breaks to fix lunch for my kids.  

FYI: the filling is gluten free and dairy free, which has to add extra points.  :)

Lemon Chiffon Pie by Kathy Nelson

juice of one lemon

juice of one orange

3 egg yolks

1/2 C sugar

3 T corn starch

3 egg whites

1/2 C sugar

1 tsp vanilla

Add enough water to juice of lemon and orange to make one cup.  Bring to boil.  Add egg yolks, 1/2 C sugar, and corn starch which have been blended.  Cook to thicken (it only took a couple minutes).  Beat egg whites until stiff with 1/2 C sugar and vanilla.  Fold whites mixture into lemon mixture, pour into baked pie crust.  (I used a 9 inch pie plate, and it fit perfect)

Washington Apple Pie - Mildred G.

When I saw this recipe I was intrigued.  It uses pineapple juice and does not have cinnamon or nutmeg. That said, it was really a simple pie, especially thanks to modern technology.  I used an apple peeler/corer/slicer to do the apples and my food processor to make the crust.  I ended up cooking it an extra 30 minutes, because it wouldn't brown.  Even after that the crust wasn't very brown, but I think that was just the crust.  I just used a basic crust from Better Homes & Gardens.

The only real issue with the recipe was that it called for butter & salt but doesn't say when to add them. I chose to add the salt with sugar and juice and then the butter with the vanilla.

Because the apples were sliced and precooked, they ended up really mushy.  When you eat it, it is kind of like eating applesauce.  I don't know that is a bad thing, but I prefer a more firm apple pie.  I would be curious to see what texture would be like if you didn't precook the apples.  As for the taste, the pineapple juice was good, but it made the pie REALLY sweet.  I mean REALLY, REALLY sweet.  I liked it, but, make sure to get a small piece.  It was better with whipped cream, oddly enough.  I love sweet pies, but this was a little much for me.  I debated between a 2.5 and a 3, the flavor is interesting and tasty, but in the end, I think when I make apple pie, I would choose one with cinnamon and nutmeg and not quite as sweet or mushy, so I am giving it a 2.5.

Washington Apple
1 C sugar
1 C unsweetened pineapple juice
6 large, tart apples (I used Granny Smith), peeled, cored & sliced
1/2 t salt
1 T cornstarch
1 T butter
1/2 t vanilla
1 recipe 2-crust pie crust

Put sugar and pineapple juice to boil.  Add apples and cook slowly until tender, it was about 7-10 minutes.  With a slotted spoon lift apples out, and lay them in the pan lined with an unbaked pie crust.  Dissolve the cornstarch in a small amount of water and add to the boiling syrup and cook until it thickens.  Remove from heat and add butter and vanilla.  Pour over apples in pie crust.  Cover top with pastry strips.   Bake in hot oven, 400-degrees for 15 minutes, then 350-degrees for 30-60 minutes.

Lemon Chiffon Pie by Maurine G.

I love lemon, so I was excited about this pie.  The ingredients are basic, but it took all day to complete all the steps.  You definitely can't just mix it up and walk away.  I found the directions a little vague about the gelatin, but we made a guess (actually two guesses when the first one wasn't right) and it worked out. It turned out super light and airy, and just melted in your mouth.  Everyone at our game night, where we served it, gave it 4 stars.  However, the next day, when we pulled it out to eat the leftovers, it was a disaster.  I should have taken a picture.  You know how merengue starts to weep after a while and makes the lemon meregue pie all watery and gross, that is what happend, only worse.  For this pie, the lemon and meregue are  mixed together, so the weeping was not just the merengue, it was the whole pie.  So, on day 2, we give this recipe 1 star. The bottom line is, if you are going to eat the whole pie in one sitting, this is fabulous, but if you have leftovers, just throw them away.

 

Lemon Chiffon Pie by Maureen G.

4 eggs, separated
1/2 c lemon juice
1/4 c sugar
dash of salt
1/2 T gelatin
1/2 c cold water
1 tsp grated lemon zest
1/2 c sugar
graham cracker crust

Combine egg yolks, lemon juice, salt, and 1/4 c sugar in either the top of a double boiler or a small pot.  Cook in the double boiler or over low heat until thickened.  Meanwhile, soften gelatin in water for 5 minutes.  Add gelatin to lemon mixture and continue cooking for 5 minutes, until gelatin is completely dissolved.  Remove from heat, add lemon zest, cover with waxed paper to prevent a skin from forming, and chill.  When the mixture is completely cool and almost set, beat with an electric mixer.  Beat egg white until soft peaks form.  Gradually add 1/2 c sugar and beat until stiff peaks form.  Fold into lemon mixture, pour into crust and chill completely.  Serve the same day and discard leftovers.

Apple Pie - Loleen G.

APPLE PIE - Loleen G.

I started out with one plan and found I had used the cream I needed in something else so I changed to Apple Pie because I had enough apples.  This recipe is listed 2 times.  pg.102 & 105.  Pg. 102 would be best to use.  Unless your apples were xlg. 4-5 apples would not be enough apples.  I used 4 xlg. Johnny Gold and 1 apple of unknown variety to get enough for the pie.  Johnny Gold apples are not very tart they are really sweet so the pie was too sweet for me.  I should have adjusted the sugar a little.  I also enjoy more flavor so I used both the nutmeg and cinnamon.  I expected the pie to not set up very well because it used less flour than my usual apple pie recipe.  I also followed the lapping of crust instruction.  It gave a thicker crust edge but the flavor was a good mix with the sweeter apples, and none of the moisture seeped between the crust layers .  I was VERY happy and pleased with the final result.  I think the variety of apples and amount of flour were a great combination.  Our friends said it was a 4 but I give it only a 3.5.

Apple Pie - Loleen G.

2 unbaked 9" pie crusts (deep pie)                               5 C peeled, cored, & sliced apples
1 T.  Flour                                                                   3/4 C Sugar
1/2 tsp. Salt                                                                 1/4 tsp. Cinnamon
3 T. Butter                                                                   1/4 tsp. Nutmeg
   
Combine flour, sugar, salt & spices.  Mix with prepared apples. Put into a deep 9" pastry lined pan.  Dot with butter.  Moisten edge of bottom crust with water to insure a good seal.  Cover with top crust lapping upper crust over bottom crust.  Press firmly together.  Flute edges.  Bake in hot oven 425o for 40 min.  Be sure apples are tender when pricked with fork.