Month: March 2008

Categories
Cookbook Desserts

Cream Cheese Pudding Dessert

Use any kind of pudding.

CRUST:
1 C. flour
1/2 C. oleo (butter or margarine)
2 T. sugar
1/2 C. nuts, chopped (hickory or pecans)

CREAM CHEESE FILLING:
1 – 8 oz. pkg. cream cheese
1 C. Cool Whip
1 C. powdered sugar

PUDDING FILLING:
2 small boxes instant vanilla pudding
3 C. cold water

CRUST: Make like pie crust. Press into 9×13″ pan. Bake at 350º for 15 minutes.

CREAM CHEESE FILLING: Mix and spread over cooled crust.

PUDDING FILLING: Mix pudding and milk together. Spread over cream cheese layer. Spread more Cool Whip over pudding layer. Sprinkle with nuts.

Categories
Cookbook Desserts Pies

Mt. T.O.P. Apple Pie

Apple pie making has been used for fund raising by the youth and adults of St. Luke’s United Methodist Church. Since 1986, youth and adults have gone to Mt. T.O.P (Tennessee Outreach Project) as volunteers in mission trip. The number of pies made is in the thousands. The Wednesday before Thanksgiving, Mary and I start baking at 3:00 a.m. and bake approximately 75 frozen apple pies, 95 fresh pumpkin pies and 30 pecans pies. That is the reason I bring dessert to most Thanksgivings.

CRUST:
2/3 C. (heaping) lard
2 C. flour
4 T. cold water
2 T. sugar
1 tsp. salt

FILLING:
1/4 C. sugar
1/4 C. flour
Apples, sliced, enough to fill crust heaping full
1 C. sugar
1/3 C. flour
Cinnamon
Butter

CRUST: Mix lard and flour with fork or pastry blender. Mix together water, sugar and salt. Add to flour mixture until combined. Makes a 2-crust pie when rolled out.

FILLING: Place the first 2 ingredients in bottom of rolled pastry crust and add apples. Sprinkle rest of sugar and flour over apples in crust. Sprinkle cinnamon on top and dot with butter. Put on top crust. Make a large “M” and “T” in top crust for venting. (In addition to the “M”, “T” venting, we also added a pie crust little apple and leaf to the top of the pie.) Pie can be frozen at this point or baked. If pie is frozen, remove from freezer and let sit at room temperature for about 1 hour. Brush top with milk or half and half, and sprinkle with white sugar. Bake at 350° to 375°, until apples are done but not mushy, about 1 to 1 1/2 hours. If top or edges brown too quickly, cover with foil.

Categories
Cookbook Desserts Pies

Peach Praline Pie

Dee commenting on Leta’s reaction when asked about this recipe: “She was speechless but her eyes were wide. I suppose drool was involved.” Editor’s note: Leta called for this recipe one afternoon when her recipe collection was in my office. Apparently she could not go without it for more than three weeks. That is a good sign.

3/4 C. sugar
3 T. all-purpose flour
4 C. fresh peaches, peeled and sliced
1 1/2 T. lemon juice
1/2 C. brown sugar
1/4 C. all-purpose flour
3 T. butter or margarine
1/2 C. pecans, chopped
1 – 9″ uncooked pastry shell

Combine sugar and first flour in large bowl, Add peaches and lemon juice; stir well and set aside. Combine brown sugar and second flour in a bowl. Cut in butter with pastry blender until mixture is crumbly. Stir in pecans. Sprinkle 1/3 of pecan mixture in bottom of pastry shell. Spoon reserved peach mixture evenly into pastry shell. Sprinkle with remaining pecan mixture. Bake at 400º for 40 minutes, or until peaches are tender. Let pie cool on wire rack.

Categories
Cookbook Desserts Pies

Pecan Pie

I got this from Carol Gordon, a friend from Grundy Center and the mother of Liza’s first love, John. (Man was he cute.) I was surprised at how easy it was.

1/3 C. butter
3 eggs
1 C. pecans
1 tsp. vanilla
3/4 C. brown sugar, packed
1 C. corn syrup
1/8 tsp. salt

Cream butter and brown sugar. Add eggs, one at a time, beating after each addition. Add remaining ingredients. Pour into a pie shell. Bake in 375º oven for 40 to 50 minutes.

Categories
Cookbook Desserts Miscellaneous Pies

Pie Crust

This recipe I got from Cindy Staley. Her and Aunt Elaine were the matchmakers for us, Uncle Jim and Aunt Jeanette. I had never made a pie before I was married and Cindy gave me this recipe and I have made several pies since. It is so easy. You will love it.

2 C. (scant) flour
1 tsp. salt
1/2 C. Wesson oil
1/4 C. water

Put the water in a measuring cup and add oil to make 3/4 cup; add to flour. Mix and form ball. Divide in half. To roll out, place a ball between 2 pieces of wax paper and roll with rolling pin. Remove 1 side of wax paper and put crust in pie pan. Add pie filling and put the other crust on top. Enjoy!

Categories
Cookbook Cookies Desserts Pies

Toll House Cookie Pie

NOTE: Prepare the night before.

1 lb. butter, melted and cooled (not margarine)
4 eggs, beat until foamy
1 C. flour
1 C. brown sugar
2 C. pecans, chopped
1 C. sugar
12 oz. chocolate chips

Combine flour, sugar and brown sugar and add slowly to eggs, beating with a fork. Add the cooled butter, chocolate chips and pecans. Pour into 2 pie shells and bake at 325º for nearly 1 hour. Serve with Cool Whip for topping.

Makes 2 pies.

Categories
Cookbook Desserts

Banana Split Dessert

1/2 C. butter or margarine, melted
2 C. graham cracker crumbs
2 eggs
2 C. powdered sugar, sifted
3/4 C. butter or margarine, softened
1 tsp. vanilla
1 – 20 oz. can crushed pineapple, well drained
4 medium bananas, sliced
1 – 9 oz. container frozen whipped topping, thawed
1/2 C. pecans, coarsely chopped
1-4 oz. jar maraschino cherries

Combine melted butter and cracker crumbs. Press into bottom of 9×13″ pan. Beat eggs on high speed of electric mixer until light, about 4 minutes. Add powdered sugar, butter and vanilla. Beat 5 minutes. Spread over crumbs. Chill 30 minutes. Spread pineapple over creamed mixture. Arrange bananas over the pineapple. Cover with whipped topping. Sprinkle with pecans. Garnish with cherries.

TIP: To keep bananas from turning brown, soak in drained juice before putting in dessert.

Categories
Cookbook Desserts

Chocolate Caramel Cheesecake

This is the first cheesecake I ever made, and while it may have been a little under-baked, it still won the “best cheesecake” contest at Zoe Young’s baby shower.

CRUST:
2 C. graham cracker crumbs
1/3 C. white sugar
1/2 C. butter, melted

FILLING:
30 caramels, unwrapped
3 T. milk
3/4 C. pecans, chopped
1 C. semi-sweet chocolate chips
3 – 8 oz. pkgs. cream cheese, softened
3/4 C. white sugar
1tsp. vanilla extract
3 eggs

In a medium bowl, combine graham cracker crumbs, sugar and melted butter. Mix well and press into the bottom and 1″ up the sides of a 9″ spring form pan. Pour on melted caramel/pecan mixture and chill for 30 minutes.

To make caramel/pecan mixture:
In a small saucepan, combine caramels and milk. Cook over low heat, stirring until smooth. Stir in chopped pecans. Preheat oven to 325°. In the top of a double boiler, heat chocolate, stirring occasionally, until chocolate is melted and smooth, or heat in microwave…works fine. Allow to cool to lukewarm.

In a large bowl, beat cream cheese, sugar and vanilla until smooth. Beat in the eggs, 1 at a time. Fold 1/3 of the filling into the melted chocolate, then pour the chocolate mixture back into the filling and mix until no streaks remain. Pour into crust. Bake in the preheated oven for 50 minutes, or until center is almost set. Place a pan of water on rack underneath cheesecake as it bakes to help keep it from cracking. Cool in oven with door cracked open. Refrigerate at least 5 hours before serving.

Categories
Beef Cookbook Main Dishes Recipes with Pictures

Aunt Sal’s Lasagna

This recipe was requested by many Bartholomews. It is remembered as THE lasagna recipe, and has been enjoyed at many family meals.

Aunt Sal’s Lasagna

2 lbs. hamburger, browned
1 – 10 oz.. pkg. lasagna noodles, dry
1 – 12 oz. container cottage cheese
4 C. mozzarella cheese
1 – 12 oz. can “V-8” juice
2 – 6 oz. cans tomato paste
1 – 16 oz. can whole tomatoes, cut up
2 C. canned tomatoes
1 pkg. Tones dry spaghetti sauce

Mix “V-8″ juice, tomato paste, tomatoes, spaghetti sauce mix and mix with brown hamburger; bring to boil. Spray a 10×14” pan. Put dry noodles in pan, top with 1/2 cooked sauce. Add 1/2 cottage cheese, 1/2 mozzarella cheese, then make another layer of noodles, sauce, cottage cheese, mozzarella cheese, and sprinkle top with Parmesan cheese. Cover with foil and refrigerate overnight. Bake, covered, 1 hour at 375°. Remove the cover for last 15 minutes of baking time to let it brown.

Categories
Main Dishes Vegetables Vegetarian

Dr. Jain’s Vegetable Lasagna Primavera

Very good vegetarian dish.

8 lasagna noodles
2 T. olive oil
1 large onion, chopped
1/2 tsp. dried oregano
1/2 tsp. dried basil
1 clove garlic, minced
3 C. low-fat cottage cheese
1 – 10 oz. pkg. frozen chopped spinach, thawed and squeezed dry
3 T. seasoned dried bread crumbs
2 T. Parmesan cheese, grated
1/2 tsp. pepper
1/4 C. part-skim mozzarella cheese, shredded
2 C. prepared no-salt-added spaghetti sauce

Preheat oven to 375º. Cook lasagna noodles in large pot of boiling water for 8 minutes, or until almost tender. Drain well. Meanwhile, in large non-stick skillet, heat oil over medium heat. Add onion, oregano and basil; cover and cook for 8 minutes, stirring occasionally. Add garlic; cook uncovered for 2 minutes. Transfer onion mixture to large bowl; cool slightly. Stir in cottage cheese, spinach, bread crumbs, Parmesan cheese, pepper and 21 tablespoons of the mozzarella cheese. In an 8″ square baking dish, layer 1/2 cup of the spaghetti sauce, 2 or 3 lasagna noodles (trim noodles to fit the dish; fill spaces with scraps), and 1/2 the onion-cheese mixture, spreading evenly. Continue layering until all ingredients, except reserved mozzarella cheese, are used, ending with spaghetti sauce. Bake lasagna for 30 to 40 minutes, or until heated through. Sprinkle with remaining 2 tablespoons mozzarella; bake for 5 or more minutes, or until cheese melts. Allow lasagna to stand for about 10 minutes before serving.

VARIATIONS: Can replace cottage cheese with low-fat ricotta cheese. Can replace fresh spinach, chopped. Add other veggies like mushrooms, etc. Add enough spaghetti sauce (1 bottle) so that it is not too dry. Amount of mozzarella cheese depends on how “cheesy” you want.