FRIENDS 14
STRAWBERRY PIE
1 1/2 c water
2 T corn starch
1 c sugar
mix and boil til clear
Add- 1 quart strawberries or berries of your choice
1 small box strawberry jello or jello to match your fruit, JUST the powder
mix all together, pour in pie shell. Serve with Cool Whip
STRAWBERRY PIE
1 package of frozen strawberries, NOT Fresh
3 egg whites
1/2 cup sugar
1 tablespoon lemon juice
1-1/2 cups whipped cream
1 large deep-dish baked pie shell
Beat frozen strawberries, egg whites, sugar and lemon juice with an electric mixer for 15 minutes. Fold in 1 cup whipped cream. Gently pour into pie shell and pile very high. Put in freezer for at least 24 hours. Cut into 8 servings from freezer. Top each piece with a tablespoon of whipped cream and a fresh strawberry
MILE HIGH STRAWBERRY PIE 2
Strawberry Pie
1 c. sugar
3 Tbsp. cornstarch
1 c. water
3 Tbsp. strawberry flavored gelatin
1 to 2 pints whole strawberries
whipped cream or whipped topping
Mix sugar, cornstarch and water in a sauce pan; cook until thickened, stirring constantly. Remove from heat; stir in gelatin. Pour over cleaned whole strawberries. Mixing well to coat each berry. Set aside.
Cheese Cake Pie Filling:
1 lb. cream cheese
2 egg yolks
3/4 c. sugar
juice of 1 fresh lemon
1 envelope unflavored gelatin
2 Tbsp. water
1 c. whipping cream
Beat cream cheese, egg yolks, sugar and lemon juice. Dissolve gelatin in the water over low heat. Cool slightly. Whip the cream until stiff, but not dry. Fold into cheese mixture with gelatin. Pour about one inch of the cheese mixture into the bottom of your baked pie shell. Add the Strawbery mix, stacking as high as you can. Refrigerate until set (up to 3 hours
Pie Crust, makes 3 shells
4 c. flour
1 Tbsp. salt
2 c. chilled crisco shortening
1 egg seperated
1 Tbsp. white vinegar
1 c. cold water
Spread crisco in a bowl and freeze. Add flour and salt to frozen crisco. Using a fork, make a cornmeal like mixture. Mix 1 cup cold water with egg yolk and vinegar.
Make a well in the flour mixture, Add egg yolk mixture, mix well. Set aside. Beat the egg white until stiff, but not dry. Cut it into the dough until combined well. Gather dough into a ball, sprinkle with flour. Freeze for five minutes. Divide dough into three balls. Roll out on lightly floured board, place into pie pan. Prick each shell with a fork, for flakier pie crust, freeze for 5 minutes before baking. bake in preheated 350º. oven for 10 to 15 minutes or until light brown. Cool, then fill.
Dough can stay in the freezer if wraped well up to six months.
MILE HIGH LEMON PIE
2 pkgs {2 3/4 oz each] lemon pudding mix
1 1/2 c sugar, divided
4 eggs, separated
1 T each, lemon zest & lemon juice
1 large deep-dish baked pie shell
In pan, mix 1 c sugar, whisk in egg yolks and 3 1/2 c water, stir constantly, bring to boil. Remve from heat, add zest & juice. Let stand 5 min, pour in crust. Heat oven to 400º. In bowl beat egg whites till foamy, gradually add remaining sugar, beating til soft peaks form. Spread over filling, seal edges. Bake 10 min till golden brown. Cool
LEMON PUDDING COOKIES
1 cup buttermilk baking mix
1 (3 oz package instant lemon pudding mix
1 egg
1/4 cup vegetable oil
1/3 cup sugar for decoration
Preheat oven to 350º. Grease 2 large cookie sheets. Mix baking mix, pudding, egg and oil in a large bowl until dough forms. Roll dough into 1 inch balls. Place balls 2 inches apart on the cookie sheets. Dip flat bottom glass or cookie press into sugar. Press onto dough ball and flatten into 1/4 inch thick cookie. Bake until just golden brown on the edges, about 10 minutes. Transfer to racks and cool completely.
CRYSTAL LIGHT LEMON CHIFFON PUDDING
1 large box sugar-free, fat-free vanilla pudding mix
2 C. skim or fat-free milk
1/2 container Lemon Crystal Light
8 oz. low fat Cool Whip
Mix pudding and Crystal Light. Add milk and whisk with a wire whisk until thickened. Fold in Cool Whip and refrigerate
LEMON POUND CAKE
1 pkg Lemon Supreme cake mix
1 pkg instant lemon pudding (4-serving size)
4 eggs
1 cup water
1/3 cup oil
Glaze
1/2 cup lemon frosting (any brand) OR
mix some lemon juice with powdered sugar to create a tangier glaze
Preheat oven to 350º. Grease and flour (substitute sugar for the flour and get a sweeter crust) a 10-inch bundt pan Combine cake mix, instant pudding mix, eggs, water and oil in a large bowl. Mix or beat for two minutes at medium speed. Pour into pan. Bake at 350º for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. Cool in pan for about 25 minutes. Invert onto serving dish and cool completely. Heat frosting in a small pan or in the microwave until thin enough to drizzle over the cake. If you make your own tangy glaze with powdered sugar and lemon juice, you don't need to heat it because you control the consistency (more juice makes it thinner)
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