nd 1 tsp. Equal for Recipes in bottom of 9 inch
nd 1 tsp. Equal for Recipes or 3 packets Equal sweetener
n the refrigerator.
Some recipes call for the dough to
Combine softened Cool Whip and cream cheese and sugar until well blended.
Pour into graham cracker pie crust and smooth out. Place in refrigerator to chill 2 hours.
Pour cherry Comstock over cream cheese.
Can serve immediately or chill until ready to serve.
Pour crushed pineapple in bottom of cake pan (ungreased). Pour cherry Comstock over pineapple.
Pour yellow cake mix (dry) over top.
Melt 1 stick butter; pour on top.
Sprinkle pecans and coconut on top.
Bake at 350\u00b0 for 1 hour.
Beat first 3 ingredients until really frothy.
Add sugar, 1 cup at a time, beating until thick and creamy.
Add next 4 ingredients, then add apples or Comstock apples and nuts.
Bake in 9 x 13-inch pan at 350\u00b0 for 45 to 50 minutes.
Cool.
Melt one stick of butter (or 1/2 cup butter) in a deep baking dish.
Mix sugar, flour, baking powder, salt, vanilla and milk into a thin batter.
Pour batter in on melted butter.
(Do not stir!), then pour canned fruit Comstock pie filling on top of batter butter (do not stir!) and bake at 350\u00b0 for 45 minutes to 1 hour.
It should be brown and crispy.
In a spring-form pan, pour melted butter over graham cracker crumbs forming a crust in pan and around the sides.
In a bowl, mix eggs and sugar until well blended.
Add cream cheese and vanilla. Continue to mix until well blended.
Pour in pan.
Bake at 350\u00b0 for 40 minutes.
Wait to cool and pour favorite topping (e.g., Comstock Cherry Pie Filling).
Grease and lightly flour a 10 x 14-inch pan.
Blend margarine and sugar together.
Add eggs, one at a time.
Add vanilla.
Add flour, one cup at a time.
Spread 3/4 of batter in pan (save 1/4 for top).
Spread all Comstock cherries on top of batter.
Spread lightly with the rest of the batter.
(Note:
It helps if you drop cherries on batter by tablespoon.)
Bake at 350\u00b0 for 40 minutes.
Cream sugar and butter.
Beat in eggs (one at a time).
Add flour and vanilla.
Spread in pan (10 x 15-inch), greased and floured.
Lightly score (with toothpick) dough to make 24 squares. Put 1 teaspoon Comstock pie filling in center of each square. Bake at 350\u00b0 for 25 to 30 minutes.
Sprinkle with confectioners sugar while still warm.
Cool and cut into 24 squares.
Heat oven to 400\u00b0.
Melt margarine in an 11 x 7-inch baking pan.
Add milk, biscuit mix and sugar; stir until smooth.
Drop spoonfuls of filling over batter.
Bake 30 to 35 minutes until golden brown.
Makes 8 servings.
Add jello with hot water, then add Comstock and nuts.
Let chill.
Add topping of sour cream, cream cheese and sugar.
Spread over top; put in refrigerator and chill.
Best overnight in refrigerator.
f cake at anytime.
Comstock cherry, blueberry or pineapple can
Mix 1 tablespoon flour with Comstock apples.
Pour into greased 9 x 9-inch pan and sprinkle with cinnamon and nutmeg.
Mix sugar, flour, baking powder and salt with fork.
Add egg to mixture.
It will become \"crumbly looking.\"
Spread mixture over apples.
Pour 1/4 pound margarine over mix.
Bake at 375\u00b0 for 45 minutes.
Serve plain or with ice cream or whipped topping.
Layer
ingredients:
crushed pineapple, Comstock apples and sprinkle or
sift box of dry cake mix.
Melt margarine and drizzle across top.
Sprinkle
pecans
on top.
Bake 1 hour at 375\u00b0.
Place vanilla wafers in bottom of cupcake paper.
Combine cream cheese (room temperature), eggs and vanilla.
Add cream cheese mixture.
Bake at 350\u00b0 for 15 minutes.
Cool, and then add Comstock cherry pie filling on top of cream cheese mixture.
Mix softened cream cheese, sugar and vanilla with electric mixer on medium speed until well-blended. Add eggs. Mix until blended. Pour into graham cracker pie crust. Bake at 350\u00b0 for 40 minutes or until center is almost set. Cool. Add Comstock cherries if you would like a topping. Refrigerate 3 hours or overnight.
BEAT cream cheese, vanilla and 1 3/4 teaspoons Equal| for Recipes in a small bowl until fluffy; spread evenly in bottom of crust.
Make two recipes of cornbread according to the
Miso-Glazed Cod - Martha Stewart Recipes