In a large mixing bowl put the Bisquick, milk, canned pumpkin pie mix (canned pumpkin with pumpkin pie seasonings already in it), the oil and eggs.
Mix everything together until smooth.
Gently stir in the toasted pecan bits.
Cook on a griddle as you would your usual pancake recipe.
Mix together brown sugar, clear jell, cinnamon and almond extract.
Mix together with canned cherries and let set until pastry is prepared.
Makes 1 (10-inch) pie.
Prepare Dream Whip as directed.
Soften cream cheese; beat with 1/2 cup sugar until smooth.
Blend prepared Dream Whip into cheese mixture.
Spoon into unbaked 9-inch graham cracker crumb crust.
Chill 3 hours or more.
Top with 1 cup of canned cherry pie filling.
Soften cream cheese and cream with sugar.
Beat in eggs, salt and vanilla.
Pour into unbaked crust.
Bake at 350\u00b0 for 20 minutes.
Chill.
Top with fresh peaches, strawberries, etc., or canned fruit pie filling and topping.
Make 2 crust pie recipe. Put water, sugar and cream of tartar in a pan and bring to a boil. Add Ritz crackers and bring to a boil; boil 1 minute. Pour into unbaked pie shell. Sprinkle with cinnamon. Cover with top pie crust. Bake at 400\u00b0 for 30 minutes.
Fry the onions until golden brown, and then remove from pan to a small dish.
Brown meat.
Add molasses, soy sauce, salt and hot water to cover.
Simmer for about 1 1/2 hours.
Add celery and simmer another 15 minutes.
Add chop suey vegetables and mushrooms (juice and all).
Simmer until all vegetables and meat are tender. Pour into baking dish and cover with Bisquick Meat Pie Recipe to which has been added a small amount of celery seed.
ste almost the same! Commercial canned pumpkin is from a variety
f the juice from the cherries with the cornstarch and stir
smooth puree.
Recipe for Pumpkin Pie Filling.
1.\tIn
Mix pudding, Jell-O and juice from cherries. Cook until thick; add cherries. Stir. Pour in pie shell. Top with pie crust or lattice. Be sure to cut slits in top pie crust. Bake at 400\u00b0 for 30 minutes.
Place 1-2 vanilla wafers in bottom of each cupcake baking cup, if making one large cheesecake crush wafers with spoon and fill bottom of pie plate.
Mix cream cheese with sugar.
Mix in sugar, eggs and vanilla.
Pour into cupcake cups or pie plate.
Bake at 350\u00b0F for 15-20 minutes for cupcakes or 25 minutes for pie plate.
Cover cupcakes or full size cake with canned cherries.
Drain cherries, reserving 1 cup liquid.
In a large saucepan, combine 3/4 cup of the sugar and the cornstarch.
Stir in reserved cherry liquid.
Cook over medium heat until thickened and bubbly, stirring constantly.
Cook and stir for 2 more minutes.
Remove from heat.
Stir in remaining sugar, margarine and almond extract. Stir in cherries.
Cool slightly.
Drain cherries, erserving 1 cup liquid. Mix sugar and conrstarch in small sauce pan. Gradually stir in reserved liquid until smooth. Heat over medium heat, stirring constantly until mixture bubbles. Cook one more miinute until thick and clear. Remove from heat. Stir in butter, cherries, almond extract and food coloring. Pour into prepared pie crust. Cover with vented or lattice top curst. Bake at 425 for 10 minutes. Reduce heat to 350 and bake 35 more minutes until golden brown.
Mix the ingredients in a saucepan. Cook over medium heat, stirring constantly, until mixture thickens and boils. Pour hot thickened juice over pitted cherries. Mix lightly. Pour into pastry-lined pie plate. Dot with 1 tablespoon butter. Cover with top crust which has slits cut in it. Bake until nicely browned and juice begins to bubble through slits in crust. Serve warm. Cover edges of pie with aluminum foil to keep edges from getting too brown.
Scoop ice cream into serving dishes.
Heat pie filling and spoon over ice cream.
Soak sugar cubes in rum or rum extract; place on cherries and ignite.
Makes a quick and easy festive dessert.
Ellie is an old high school friend who is now married to my brother.
She thinks she can't cook, but I've never had a bad meal there yet.
The Cherries Jubilee recipe came from the chef at the Officer's Club on Etain Air Force Base in France.
In a saucepan, mix dry ingredients.
Gradually stir in juice from canned cherries and cook until thickened, adding cherries and flavorings at the end.
prepare Pastry for Deep-Dish Pie. On a lightly floured surface
Beat together the cream cheese and sugar until creamy.
Stir in Cool Whip.
Pour into crust.
Top with canned cherries or blueberries and chill well before serving.
Place ice cream in a large bowl. Using a large metal spoon, fold in apple pie filling, cookies, ginger and spice.
Spoon into an 8 x 4-inch loaf pan. Freeze 4 hours, or overnight, until firm.