Pies and Pastries
Glazed Strawberry Pie
Glaze:
2 Cups Stawberries
3 Tbsp. Water
1/2 Cup White Sugar
Pince of Salt
1/4 Cup Water
Filling:
1 Package Softened Cream Cheese
1 Cup Whipped Whipping Cream
1 Tbsp. Icing Sugar
1 Baked Pie Shell
Glaze: Slice 1 cup stawberries. In a saucepan, combine sliced strawberries, 3 Tbsp. Water, sugar and salt. Bring to a boil and boil gently for 3 minutes. Remove from heat.
Mix together cornstarch and 1/4 cup water, add to strawberries in saucepan. Bring to a boil. Cook, stirring constantly until mixture is thickened.
Filling: Beat cream cheese until softened. Fold half the whipped cream into cream cheese then fold in icing sugar. Spread mixture over bottom of pie shell. Cover with half the strawberry glaze. Add whole berries the remaining strawberry glaze. Cover with remaining whipped cream and chill until set (about 2 hours). Makes 6-8 servings.
Recipe Submitted By: Jean Greene
*********************************************************
Huckleberry Cream Cheese Pie
Base:
1/2 Cut Melted Butter
1-1/3 Cup Graham Cracker Crumbs
Filling:
8 oz. Package of Softened Cream Cheese
2 Eggs
1/2 Cup White Sugar
1/4 Tsp. Salt
1 Tsp. Vanilla
Topping:
2 Cups Huckleberries
1/2 Cup Sugar
1/2 Cup Water
2 Tbsp. Cornstarch
Combine base ingredients and press into pie plate. Prepare the filling by beating the cream cheese, eggs, sugar, salt and vanilla together until creamy and smooth. Pour into pie shell and bake at 325 degrees for 25-30 minutes or until filling sets then cool. Combine topping ingredients in a saucepan and cook until thickened. Cool then spread on cooked pie.
Recipe Submitted By: Jean Greene
*********************************************************
Black Russian Pie
1 Cup Chocolate Cookie Crumbs
2 Tbsp. Melted Butter
24 Large Marshmallows
1/2 Cup Cold Milk
1/8 Tsp. Salt
1/3 Cup Kahlua Liqueur (may increase qty slightly)
1 Cup Whipping Cream
Chocolate Curls or Grated Chocolate
Combine crumbs and butter in an 8" pie plate. Press along sides and bottom to make a shell then freeze. Melt marshmallows, milk and salt over hot water, stir until totally melted. Remove and cool until mixture mounds with a spoon. Stir in Kahlua. Beat whipping cream until stiff and fold into marshmallow mixture. If necessary, chill until mixture holds ripples when lightly stirred. Spoon into pie shell and freeze firm. Remove from freezer a few minutes before serving and arrange chocolate curls in center. Note: After freezing, wrap in saran wrap and tin foil if not using right away, unwrap before defrosting.
Recipe Submitted By: Dorothy Weeks
*********************************************************
Butter Tarts
4 Eggs
1-1/3 Cups Butter
4 Cups Brown Sugar
8 Tbsp. Milk and Rye
2 Cups Currants
4 Tsp. Vanilla
Mix with beater and spoon into tart shells. Bake in 450 degree oven for 8 minutes then reduce heat and bake at 350 degrees for 15-20 minutes.
Recipe Submitted By: Jean Greene
*********************************************************
Squares
Graham Wafer Squares
32 Single Graham Wafers (broken up but not too small)
1/2 Package Small Marshmallows
3/4 Cup Chopped Walnuts
Mix these 3 ingredients in a bowl and let sit a few minutes.
2 Eggs
1/2 Cup White Sugar
3/4 Cup Margarine
3/4 Cup Shredded Coconut
Cook these 4 ingredients over hot water for 25-30 minutes. Pour this mixture over first 3 ingredients and mix (but not too much). Put in pan and refrigerate.
Recipe Submitted By: Jean Greene
*********************************************************
Kringler (Danish)
1 Cup Butter
1 Tsp. Baking Powder
2 Tbsp. Sugar
2-1/2 to 3 Cups Flour
2 Tsp. Finely Ground Almonds
Sugar For Dipping
Cream butter and sugar then add cream. Combine baking powder and flour. Add to creamed mixture. Make into a ball and chill. Roll out to 1/4" thickness on floured surface. Cut into 1/2 inch by 8 inch strips and shape into a bow. Sprinkle or dip into sugar. Bake on an ungreased cookie sheet at 375 degrees for 20 minutes until very light brown. Cool (these will be fragile). Hint: It's easier to sprinkle strips first then lay on cookie sheet before shaping into bows)
Recipe Submitted By: Knute (Ken) Hansen (Uncle Ken turned 100 years old in May, 2004!)
*********************************************************
Nanaimo Bars
1/2 Cup Butter
1/4 Cup White Sugar
3 Tbsp. Cocoa
1 Egg
1 Tsp. Vanilla
2 Cups Graham Cracker Crumbs
1 Cup Shredded Coconut
1/4 Cup Butter
2 Cups Icing Sugar
2 Tbsp. Custard Powder
2 Tbsp. Hot Water
2 Squares Semi-Sweet Chocolate
1 Tsp. Butter
Cook butter, sugar and cocoa over hot water until sugar dissolves. Add beaten egg and vanilla. Remove from heat and add graham cracker crumbs and coconut. Spread in a greased 8" x 8" pan. Place in the fridge to set.
Combine butter, sugar, custard powder and hot water. Mix well. Spread over first mixture and return to fridge.
Melt chocolate and butter together then spread on top of the icing, then chill.
Recipe Submitted By: Jean Greene
*********************************************************
Divine Toffee Squares
1/2 Cup Flour
3/4 Cup Rice Krispies
1/4 Tsp. Baking Soda
Pinch of Salt
1/3 Cup Firmly Packed Brown Sugar
1/3 Cup Melted Butter
Combine these ingredients thoroughly then press into a greased 8" pan. Bake at 350 degrees for 10 minutes until starting to brown.
14 Ounce Can Sweetened Condensed Milk
1/2 Cup Butter
1/2 Cup Firmly Packed Brown Sugar
Combine in heavy pan, bring to a full boil over medium heat. Boil 5 minutes, stirring constantly. Pour over crust.
1/2 Cup Semi-Sweet Chocolate Chips
1-1/4 Cups Rice Krispies
Melt chocolate chips over hot water. Stir in Rice Krispies until well coated. Spread over caramel evenly. Chill several hours until set. Cut in squares.
A bit fussy, but well worth it, YUMMY!!
Recipe Submitted By: Dorothy Weeks
*********************************************************
Super Easy Cheesecake
1-1/2 Cups Chocolate Wafer Crumbs
1/3 Cup Melted Butter or Margarine
1 Pkg. Cream Cheese (Softened)
1/2 Cup Sugar
1/2 Large Container of Cool Whip
1 Can Cherry Pie Filling (or Flavour of Your Choice)
Mix together chocolate crumbs and butter then press into pie plate, freeze for about 10 minutes. Cream together cream cheese and sugar then fold in Cool Whip. Pour into chocolate crust then top with pie filling. Chill for at least 1 hour before serving. *Note: To make this dessert a bit less "fattening", use light cream cheese and light Cool Whip.
Recipe Submitted By: Mary Tuffnell
*****************************************************************
