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.
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.
ixture until thickened. If using canned peaches, drain well. Arrange some of
In 13 x 9-inch oblong dish, layer with vanilla wafers, drained canned peaches and Cool Whip.
Top with toasted pecans.
Chill for 30 minutes.
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.
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.
Place peaches in 9-inch pastry-lined pie pan.
Combine sugar, flour, salt and peach syrup.
Add butter and cook until thick. Remove from heat and add lemon juice; pour over peaches.
Make lattice top crust.
Bake at 425\u00b0 for 30 minutes.
ste almost the same! Commercial canned pumpkin is from a variety
br>Press into a 9\" pie plate, covering bottom and sides
spread in baking dish. Add peaches and toss gently to combine
Fill unbaked pie crust shell with peaches.
Cream together sugar, flour, butter and lemon juice.
Add egg, cinnamon and juice drained from peaches.
Pour over peaches.
Bake 10 minutes at 475\u00b0, then 50 minutes at 325\u00b0.
Preheat oven to 350\u00b0F.
Combine first 7 ingredients in a bowl and beat 2 minutes with electric mixer.
Pour into buttered 9 inch pie plate.
Arrange peaches over batter.
Combine cream cheese, 1/2 cup sugar and 3 tbsp reserved peach juice in a mixing bowl.
Beat 2 minutes.
Pour over peaches and smooth out to cover pie, leaving 1/2 inch around outside edge.
Combine 1 tbsp sugar and cinnamon in a bowl and sprinkle over pie.
Bake 35 minutes until golden.
smooth puree.
Recipe for Pumpkin Pie Filling.
1.\tIn
Lightly butter a 9-inch pie pan. Put cookie crumbs, butter
Line pie pan with pastry. Put peaches in pie crust (canned peaches may be used instead of fresh).
Mix sugar and flour and add salt.
Blend in half and half and almond flavoring.
Sprinkle with cinnamon.
Bake in 425\u00b0 oven for 45 minutes.
In 1/2 gallon jar combine peach brandy, 1 cup of sugar and canned peaches.
Two weeks later, add 1 cup of sugar and canned pineapple.
After two more weeks, add 1 cup of sugar and cherries. After two more weeks, drain the fruit in colander.
Use fruit in cake and save 1 cup of liquid to start your next cake. Invite a friend over for coffee and cake.
Give your friend a cup of liquid and this recipe so she/he can start their friendship cake.
Cream butter with half the sugar.
Add beaten eggs gradually and lemon rind.
Add flour, salt and baking powder alternately with milk.
Line a pie plate with pastry.
Put peaches into it with remaining sugar, then spread batter over all and bake at 375\u00b0 for 20 minutes; then 350\u00b0 for 20 minutes.
Canned peaches can be used.
Preheat oven to 375\u00b0. Remove and save 1 tablespoon sugar. In small bowl, combine remaining sugar and cornstarch. In large bowl, toss peaches and lemon juice. Add sugar mix, melted butter and extract. Turn into 8-inch round or square baking dish. Roll pastry to 9-inches. Cut slits near center. Place pastry over filling; turn under edges, seal and flute. Sprinkle (saved) 1 tablespoon of sugar and almonds on top. Bake 45 to 50 minutes or
until golden brown on top. Cool on wire rack.
Add sugar to peaches; let stand for 10 minutes.
Drain peaches, reserving syrup.
Add water to syrup to make 1 1/2 cups. Combine pudding, gelatin and measured liquid in saucepan.
Cook and stir over medium heat until full boil.
Pour into bowl and chill well.
Fold whipped topping into pudding mix, then add peaches.
Chill for 2 hours before cutting after placing in pie shell.
Garnish with whipped topping and additional fresh peach slices.