Boston Creme Doughnuts:
Heat the milk
Cake:
Combine cake mix, eggs, sour cream, 1 t of the vanilla, butter flavoring, oil, and 1 cup of the milk with a mixer for 2 minutes.
Pour batter into two greased and floured 9 inch round cake pans.
Bake 40-45 minutes. (This is a very dense cake!).
Cool in pans for 10 minutes, then turn out onto a rack to finish cooling.
Filling:
Combine the white chocolate and French vanilla pudding mixes with 3 cups of the milk and the remaining t of vanilla. Beat on high speed until it starts to thicken, about 2 minutes.
\"Frosting ...
utting the bittersweet chocolate, water, creme fraiche (or heavy cream) and
Drizzle Hersey's syrup inside a large, cold martini glass.
Pour the rest of the ingredients into a shaker half-filled with ice. Shake and strain into glass.
Enjoy!
Split cake layer into two layers.
Prepare pudding as directed, except using 1 cup milk.
Fold in whipped topping. Spread bottom layer with pudding mixture; top with remaining layer.
Spread top with hot fudge topping.
Chill.
Preparation time: 15 minutes plus cooling.
9 inch oven-proof pie dish by spraying with some
Sift cocoa, flour and sugar together. Beat egg yolks. Add to other mixture with enough milk to wet good. Stir well. Add remaining milk. Stir well. Add vanilla and enough whole milk to fill your pie crust. Cook mixture over low heat, stirring all the time, until it thickens. Pour into baked pie shell.
han the size of your pie pan. Remove top piece of
Beat whipped topping, vanilla and 1 cup of the milk for 5 minutes on high.
Add remaining milk and pudding mix; beat 2 minutes on high.
Spoon into pie shell.
Chill for at least 4 hours.
Melt margarine and mix with sugar.
Add eggs and beat mixture well.
Add vinegar, vanilla and nuts, mix well.
Put in unbaked pie shell and bake 40 to 45 minutes at 350\u00b0.
This pecan pie is lighter and not as sweet as most pecan pie recipes.
Chop 10 cookies; set aside.
Finely roll 26 cookies.
Combine crumbs and margarine, press evenly into 9-inch pie plate. chill while preparing filling.
Mix dark corn syrup, sugar, oatmeal, coconut, eggs, salt, butter and pecans together.
Pour into pie shell.
This is just a little change to regular Southern Pecan Pie recipes.
Good enough to win a prize at the county fair.
f crust.
Spoon in creme filling.
Garnish with remaining
Slice bananas into small circular pieces, then dip the slices into the lemon juice to help prevent the bananas from turning black.
Layer the bottom and sides of the pie crust with the banana slices.
Cook Eagle Brand milk, cornstarch, eggs and water in a medium saucepan.
When mixture starts to bubble, add butter and vanilla flavoring.
Stir quickly; cook until almost thick. Let cool, then add to pie crust.
When entire pie is cool, top with Cool Whip.
ntil smooth.
Pour into pie shell.
Sprinkle coconut and
Slice bananas to cover bottom of pie shell in a single layer. (Kids love to do this step.)
In a medium bowl, add cream cheese and a small amount of the milk.
Blend on low speed with mixer. Alternately add pudding and milk, beating on medium speed for 1 minute or until smooth.
Pour mixture into pie shell.
Slice banana and place on top of pie.
(Kids also like this step.) Invert pie shell lid; place on top of pie.
Store in refrigerator for approximately 1 hour.
Mix Dream Whip as directed.
The cream cheese and sugar should be blended together.
Line browned pie shells with banana slices. Pour mixture over this.
Top with blueberry pie filling.
Store in refrigerator until ready to serve.
Pour pie filling into crust, reserving a couple spoonfuls for top.
Mix milk, instant vanilla pudding and Dream Whip.
Beat together until thick.
Spread over cherries.
Decorate with reserved cherry filling.
Mix cream cheese, milk, lemon juice, and vanilla together.
Pour into pie crust.
Refrigerate until set, 1-2 hours, on a lower shelf in your fridge.
Top with cherries just before serving.
Mix sugar and flour together.
Beat egg yolks.
Add milk; add to sugar and flour mixture.
Mix well.
Add cut rhubarb.
Pour into unbaked pie shell.
Bake in a 425\u00b0 oven until rhubarb is tender and filling is set.
Beat egg whites.
Add the brown sugar. Pour over pie; bake until brown.