Pour butterscotch sauce on bottom of prepared 9 inch crumb crust, spread evenly.
Prepare instant pudding with milk, following directions on package.
Stir in cool whip.
Chop coffee crisp bars add three to the cool whip pudding mixture.
Reserve one for the topping.
Spoon mixture into crumb crust.
Place in freezer for 6 hours.
Remove pie from freezer 10 minutes before serving.
Break Cinnamon Crisp into bite-size pieces.
Spread Cinnamon Crisp pieces, raisins, nuts and sunflower seeds on large greased jelly roll pan, about 15 x 10-inch.
In small saucepan, melt oleo with honey.
Drizzle over graham mixture.
Bake in preheated 250\u00b0 oven for 45 minutes.
Allow to cool in pan.
Loosen mixture with metal spatula.
Store in airtight jar or container.
In a large bowl, mix together the strawberries, rhubarb, sugar, cornstarch and lemon juice. Pour into a 11x7-inch baking dish prepared with non-stick cooking spray.
In a separate bowl, combine the brown sugar, flour and butter until the mixture is crumbly. A clean hand or a pastry blender make this easy. Stir in oats and cinnamon. Sprinkle the crisp mixture on top of the fruit.
Bake at 375\u00b0F for 40-50 minutes or until fruit is bubbly and the crisp is golden brown.
/2 cup of the crisp topping into a medium mixing
icrowave before serving.
For crisp, evenly spread fruit in a
Combine cucumber and onion slices in a large bowl, layering with salt: cover with ice cubes. Let stand 11/2 hours. Drain; rinse; drain again.
Combine remaining ingredients except Pickle Crisp in a large saucepot; bring to a boil. Add drained cucumbers and onions and return to a boil.
Pack hot pickles and liquid into hot jars, 1/2-inch headspace. Add rounded 1/8 tsp Pickle Crisp(R) Granules to each jar. Remove air bubbles. Adjust two-piece caps.
Process 10 minutes in a boiling-water canner, adjusting for altitude.
Melt butter or margarine; add sugar and stir well over medium heat.
While stirring add dates, nuts and eggs; continue to stir and heat for 5 minutes.
Remove from heat.
Stir in crisp rice, cool and shape into balls (1 1/2-inch).
Roll in coconut.
Crisp rice is about the same as Rice Krispies.
Mix the crisp ingredients together and sprinkle a little less than half in the bottom of a large greased baking dish.
Place the chopped apples in baking dish and sprinkle the remaining crisp mixture on top.
Bake 350-375\u00b0F for 30-35 minutes.
Put rack in bottom of oven. Preheat to 350\u00b0F.
Crisp: In a bowl, mix oat, flour and brown sugar. Add butter and stir well. Set aside.
Garnish: In another bowl, mix brown sugar and cinnamon. Add apples, lemon juice and stir well.
Spread the garnish in a square baking dish of 8 inches. Cover with the crisp. Cook in oven about 50 minutes. Let cool.
Serve lukewarm or at room temperature. Delicious with vanilla ice cream.
orm.
Spoon warm apple crisp into shot glasses.
Top
Core apples and cut into slices about 3/4-inch thick at widest part.
Toss in bowl with lemon juice to prevent browning.
Place apples in a lightly buttered 9-inch pie plate.
Drizzle syrup evenly over the apples.
In a small bowl, combine flour, salt and sugar and cut in butter as if making a pie crust.
Distribute mixture evenly over apples.
Bake in preheated 375\u00b0 oven for 30 minutes or until juices are bubbling and topping is crisp.
Serve hot, warm or room temperature with vanilla or coffee ice cream.
eta. Serve.
Caramel Pear Crisp:
Preheat oven to 350
about 1 hour. Remove the crisp to a rack to cool
Melt peanut butter and butter or margarine together in a medium saucepan.
Remove from heat; pour in sugar, then crisp rice.
Blend well and chill.
Roll into desirable size balls.
Layer rhubarb, strawberries and raisins.
Drain juice from pineapple to mix with arrowroot powder.
Pour pineapple and juice mixture over other ingredients.
Add CRISP TOPPING and bake at 350\u00b0 for 30 to 40 minutes.
Makes 8 (1 cup) servings.
Break cinnamon crisp into bite size pieces.
Spread pieces, raisins, nuts and sunflower seeds on large 15 x 10-inch pan.
In small saucepan, melt butter with honey.
Drizzle over graham mixture.
Bake in preheated 250\u00b0 oven for 45 minutes.
Allow to cool in pan.
Loosen and store in airtight container.
ll ingredients.
For the crisp - In a large bowl, combine
inute.
for a large crisp and 1 hour for individual
orm.
Returning to the crisp -- prepare pears by peeling and
Combine peanut butter, honey and vanilla in a heavy saucepan. Heat on medium-high heat until it just starts to bubble, stirring constantly.
Remove from heat.
Add crisp rice, and stir until coated.
If using chocolate chips, transfer to a mixing bowl, and carefully fold in chocolate.
Press into a greased 8\" or 9\" square pan.
Wait until completely cooled to cut.