OATMEAL PIE
3/4 c. honey
2 eggs, beaten
3/4 c. quick cooking oats
3/4 c. coconut
3/4 c. brown sugar, packed
1/2 c. butter or margarine
1/2 c. currants
1/2 c. chopped walnuts
9" pie shell
Whipped cream
Combine all ingredients; mix well. Pour into pie shell (unbaked). Bake at 350 degrees for 40 to 45 minutes or until filling browns and knife blade inserted near center comes out clean. Cool. Top with whipped cream and serve.
HOMEMADE PUMPKIN SPICE
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. each ground nutmeg and ground cloves
Mix together.
APPLE CREAM PIE
Pastry for 2 crust pie (refrigerated, unfold and bake type works well)
6 large cooking apples,
peeled,cored and sliced
3/4 c. sugar
1/4 c. flour
1/2 t. cinnamon
1/8 t. nutmeg
1 T. fresh lemon juice
1/2 c. heavy cream
Fit one pie crust into a 9 inch pie plate according to package instructions. Combine apple slices with sugar, flour, cinnamon, nutmeg and lemon juice. Spoon into pie plate. Place remaining crust over apple filling, seal edges and flute. Cut several large slits on top of pie to allow steam to escape. Bake at 425° for 30 minutes. Reduce heat to 350°. Remove pie from oven and pour cream through slits in top of pie. Return pie to oven. Bake 10 minutes longer. Makes one 9 inch pie. Tastes especially good served warm.
APPLE LASAGNA
Use your own homemade apple pie filling, if you prefer.
8 uncooked lasagna noodles
two 20-ounce cans apple pie filling
Filling
1 cup part skim ricotta cheese
1/4 cup egg substitute
1 teaspoon almond extract
1/4 cup sugar
Topping
6 tablespoons flour
1/2 teaspoon cinnamon
3 tablespoons margarine or butter
6 tablespoons brown sugar
1/4 cup quick-cooking oats
Dash ground nutmeg
Garnish
1 cup sour cream, optional
1/3 cup brown sugar, optional
Preheat the oven to 350 degrees F. Grease or spray a 9-by-13-by-2-inch baking pan.
Cook lasagna noodles according to package directions for al dente. Drain.
Spread 1 can of apple pie filling in the pan, slicing any extra thick apples. Layer 4 lasagna noodles over the apples to cover.
In a bowl, mix together the ricotta, egg substitute, and almond extract. Spread evenly over lasagna and top with the remaining 4 pieces of lasagna. Spread the remaining can of apple pie filling over the lasagna.
In a small bowl, crumble together the flour, margarine, brown sugar, oats, cinnamon, and nutmeg. Sprinkle over the apple filling.
Bake for about 45 minutes until the top is lightly brown and the filling is bubbling hot. Remove from the oven and let the dessert stand for about 15 minutes.
Meanwhile, stir the sour cream and brown sugar together.
Cut the lasagna into serving pieces and top each with a dollop of sour cream mixture.
EASY FRENCH APPLE PIE
FILLING
3 cups sliced peeled apples (3 large)
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup Original Bisquick mix
1/2 cup granulated sugar
1/2 cup milk
1 tablespoon butter or margarine, softened
2 eggs
STREUSEL
1/2 cup Original Bisquick mix
1/4 cup chopped nuts
1/4 cup packed brown sugar
2 tablespoons firm butter or margarine
Heat oven to 325F. Grease 9-inch glass pie plate. In medium bowl, mix apples, cinnamon and nutmeg; place in pie plate.
In medium bowl, stir remaining filling ingredients until well blended. Pour over apple mixture in pie plate. In small bowl, mix all streusel ingredients until crumbly; sprinkle over filling.
Bake 40 to 45 minutes or until knife inserted in center comes out clean. Cool 5 minutes. Store in refrigerator.
FRENCH COCONUT PIE
4 eggs
1-1/2 cup sugar
1/2 cup self rising flour
1/2 stick soft butter or margarine
2 teaspoons vanilla
2 cup milk
1 (7 0z) package coconut
Mix eggs, sugar and butter. Add flour. Add milk, vanilla and coconut. Mixture will be very thin. Pour into pan or dish and bake at 375 degrees for 45 minutes. This makes its own crust.
EASY PIE CRUST
Makes 2 nine inch pie crusts with 8 servings each.
1 package (1/3 pound) natural Graham crackers
2 1/2 tablespoons maple syrup
2 tablespoons sesame tahini
1 1/2 teaspoons water
Pulverize the Graham crackers in a food processor.
Add the remaining ingredients and process until well-blended.
Press half of mixture into a 9-inch pie pan, firming it well.
If an unbaked filling is to be used, bake the crust in an oven heated to 350F for
20-30 minutes until lightly browned. Otherwise, add the filling and bake the pie as directed.
Nutrients per Serving:
Calories 355, fat 4 g (10% of calories from fat), saturated fat 1 g, protein
2.7 g, carbohydrate 81 g,
cholesterol 0 mg,
sodium 137 mg,
fiber 1 g.
Nurtritional Benefits:
Micronutrients; no saturated fat.
APPLE PIE PUDDING
1 unbaked 9-inch pastry shell
3 eggs
1 cup applesauce
1/2 cup fat-free vanilla yogurt
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/3 cup rolled oats
1 teaspoon ground cinnamon
4 slices bread, cut up (about 3 cups)
2 medium cooking apples, such as Jonathan, Rome Beauty, or Winesap
1/4 cup packed brown sugar
1/4 cup all-purpose flour or whole wheat flour
2 tablespoons butter
1/2 cup chopped nuts, such as walnuts, pecans, or almonds
CRUST
line the unbaked pastry shell with a double thickness of foil. Bake in a 450 degree F. oven for 8 minutes. Remove foil. Bake for 4 minutes more. Remove from oven. Reduce oven temperature to 350 degrees F.
FILLING
peel, core, and slice apples. In a medium mixing bowl stir together eggs, applesauce, yogurt, granulated sugar, 1/2 cup brown sugar, oats, and cinnamon. Stir in bread and apples. Set aside.
TOPPING
in another mixing bowl stir together 1/4 cup packed brown sugar and flour. Cut in butter until mixture resembles coarse crumbs. Stir in nuts. Pour filling into the prepared pie crust. Sprinkle topping over filling. Cover edge of crust with foil. Bake for 30 minutes. Remove foil; bake 30 minutes more or until top is golden and fruit is tender. Makes 8 servings.
ZUCCHINI SPICE PIE
Makes one 9-inch pie).
Dough for lining a 9-inch pie plate or a ready-made crust
3/4 cup, light or dark brown sugar
1 1/2 cups, well-drained grated zucchini (see note)
1 1/2 cups, evaporated milk
2 tablespoons, molasses
1/4 teaspoon, ground nutmeg
1 tablespoon, flour
1/4 teaspoon, salt
1 tablespoon, ground ginger
1 1/2 teaspoons, ground ginger
1 1/2 teaspoons, ground cinnamon
2 large eggs
1/2 teaspoon, ground cloves
Preheat the oven to 450 degrees. If not using purchased crust, line a 9-inch pie plate with the dough.
Put the remaining ingredients in a blender, and blend at high speed for 1 minute. Pour into the pie shell, and bake for 10 minutes. Reduce the oven to 350 degrees, and continue to bake the pie until a toothpick inserted in the center comes out clean, about 45 minutes more. Cool and serve.
NOTE
To prepare the zucchini, grate 2 large zucchini using the shredding disk of a food processor or the large holes of a hand grater. Set a colander in the sink, and transfer the zucchini to a colander. Salt the zucchini generously, mix, and allow the mixture to drain, about 15 minutes. Rinse the zucchini well with cool running water, allow it to drain, and with your hands squeeze it as dry as possible. Measure the mixture, and proceed with the recipe.
PINEAPPLE SOUR CREAM PIE
1 1/2 cups Graham cracker crumbs
1/3 cup Margarine -- melted
3 tablespoons Sugar
-----FILLING-----
1/2 cup Sugar
1/4 cup Flour
1/2 teaspoon Salt
2 1/2 cups Pineapple;crushed -- undrained
1 cup Sour cream
1 tablespoon Lemon juice
2 Egg yolks -- slightly beaten
-----MERINGUE-----
2 Egg whites
1/4 teaspoon Cream of tartar
1/4 cup Sugar
CRUST
combine crumbs, margarine and sugar in bowl; blend well with fork. Spoon crumb mixture into 9" pie pan. Set an 8" pie pan on top and press to make even crumb layer. Remove 8" pie pan. Bake crust at 375 degrees for 8 minutes if desired, or use as is.
FILLING
Combine sugar, flour and salt in medium saucepan. Stir in pineapple, sour cream and lemon juice; cook over medium heat, stirring, until mixture comes to boil. Cook 2 minutes. Stir 1/2 c of cooked mixture into beaten yolks; return filling/egg yolk mixture to remaining filling. Cook for 2 minutes more, stirring constantly. Cool slightly. Spoon filling into crust.
MERINGUE
Make meringue by beating egg whites with cream of tartar until soft peaks form. Add sugar gradually, beating until stiff peaks form. Spread over pie filling; seal edges. Bake at 350 degrees for 12-15 minutes or until golden brown.
PINEAPPLE SOUR CREAM PIE 2
1/2 cup sugar
2 tablespoons all-purpose flour
1 can (20 ounces) crushed pineapple, undrained
1 cup (8 ounces) sour cream
3 egg yolks, beaten
1 pastry shell (9 inches), baked
MERINGUE:
3 egg whites
1/2 teaspoon vanilla extract
1/4 teaspoon cream of tartar
6 tablespoons sugar
In a large saucepan, combine sugar and flour. Stir in pineapple and sour cream until combined. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer.
Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Pour into pastry shell.
In a small mixing bowl, beat the egg whites, vanilla and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edges to crust.
Bake at 350° for 15-18 minutes or until meringue is golden. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers.
SCOTCH APPLE PIE
1 cup sugar
1 1/2 cups water
1 teaspoon cream of tartar
1/8 teaspoon nutmeg
1 teaspoon allspice
1/2 teaspoon cinnamon
1 teaspoon butter
1 tablespoon lemon juice
18 soda crackers
TOPPING
1/2 cup sugar
1/2 teaspoon cinnamon
1/4 teaspoon allspice
1/8 teaspoon nutmeg
1/2 cup flour
Boil everything together but the soda crackers for one minute. Add crackers and boil again for one minute. Pour into regular piecrust. Add topping before baking. Topping: Mix together and add 1/4 cup melted butter. Blend with fork until crumb consistency. Sprinkle over filling. Bake at 425 degrees for 10 minutes, reducing temperature to 325 degrees and bake 15 minutes longer.
NO-BAKE CHOCOLATE CHEESECAKE
1 1/2 c. Hershey's semi-sweet chocolate chips
1 pkg. (8 oz.) & 1 pkg. (3 oz.) softened cream cheese
1/2 c. sugar
1/4 c. butter, softened
2 c. frozen non-dairy whipped topping, thawed
1 graham cracker crust
In small micro-proof bowl, melt chocolate chips on high (full power) 1 to 1 1/2 minutes or until chips are melted and mixture is smooth when stirred, set aside to cool. In large mixer bowl, beat cream cheese, sugar and butter until smooth.
On low speed blend in melted chocolate. Fold in whipped topping until blended. Spoon into crust. Cover and chill until firm.
DUTCH APPLE PIE
1crust pastry
6 medium apples
3- Tbsp flour
1-cup sugar
1/4 tsp cloves, optional
1 cup sour cream
1/2 tsp. cinnamon
1-1/2 Tbsp. sugar
Slice apples into pastry lined pie pan. Mix flour, sugar and cloves together, add sour cream and mix thoroughly. Pour over apples. Sprinkle cinnamon and the 1 1/2 Tbsp sugar over top. Bake at 450 degrees 10 minutes. Reduce heat to 350 degrees and bake 40 minutes.
