nd soda. Add oil, eggs, LUCKY LEAF cherry pie filling, sour cream and almond extract
Place one pie crust in a baking dish. Combine spices with LUCKY LEAF Apple Pie Filling. Pour apple mixture into crust. Melt caramels and milk in microwave-safe bowl for about a minute, stirring twice. Pour melted caramels over the LUCKY LEAF Apple Pie Filling. Place pecans on top and cover with the second crust. Vent crust for baking. Brush top of pie crust with the beaten egg wash and sprinkle with 1 teaspoons sugar. Bake at 425 for 45 minutes.
Put cherry pie filling in lightly greased cake pan (I spray with Pam).
Sprinkle cake mix over filling.
Dot generously with butter or margarine.
Sprinkle with pecans.
Bake 1 hour at 350\u00b0.
Dump in bowl and mix.
Refrigerate overnight.
Mix in cherry pie filling last.
Beat together oil, eggs and vanilla.
Sift dry ingredients together and add to egg mixture.
Stir in cherry pie filling and nuts by hand.
Pour into 2 greased and floured loaf pans.
Bake at 350\u00b0 for 50 minutes to 1 hour.
Dissolve jello with 1 cup boiling water.
When cool, add cherry pie filling and let set in refrigerator for about 2 hours.
Combine cake mix, eggs and oil. Add cherry pie filling. Pour into sprayed 9 x 12-inch pan.
Combine in a large bowl the flour, sugar, oil, eggs, vanilla, baking soda and cinnamon; mix well.
Stir in cherry pie filling, chocolate chips and nuts.
Pour into greased and floured Bundt pan.
Bake for 1 hour at 350\u00b0.
Mix with mixer the Cool Whip, pudding mix and milk.
Line pan with graham crackers (9 x 13-inch Pyrex dish).
Pour half of mixture over crackers.
Add another layer of crackers over mixture.
Add rest of mixture, then add a can of cherry pie filling on top.
Mix chocolate cake mix, oil and eggs with electric mixer until blended.
Add cherry pie filling and mix with electric mixer just until blended, so it breaks up the cherries some.
Pour into a greased and floured 9 x 13 pan.
Bake in 350\u00b0 oven for 25 to 30 minutes.
This is a dense, moist cake.
Preheat oven to 375\u00b0.
Pour pie filling into the unbaked pie shell.
Beat together egg and evaporated milk.
Add sugar, flour, salt, almond extract and vanilla.
Beat until smooth.
Stir in coconut.
Pour over pie filling.
Bake at 375\u00b0 for 40 to 45 minutes or until puffed and light brown.
Cool before serving.
Dissolve Jell-O in boiling water. Add Coke. Place in refrigerator for approximately 45 minutes to 1 hour to slightly thicken. Dissolve Equal in 1/2 cup water and fold into gelatin. Fold pineapple, pie filling and nuts (if desired) into gelatin. Return to refrigerator until firmly set. Makes 12 servings.
Preheat oven to 350\u00b0.
Cream the butter and sugar
well.
Beat in eggs, one at a time.
Mix in flour. Stir in vanilla.
Grease and flour a 13 x 9-inch pan.
Pour 3/4 of the batter in pan. Drop pie filling by teaspoonfuls, then drop remaining batter over filling by spoonfuls.
Bake for about 45 minutes until golden brown.
Melt butter in a 1 1/2-quart casserole.
Mix flour, sugar, baking powder, salt and milk together.
Pour over melted butter; do not stir.
Pour pie filling over mixture; do not stir.
Bake at 350\u00b0 for 45 to 50 minutes.
Preheat oven to 350 degrees. Lightly grease a 9 x 13 baking dish. In the prepared baking dish, layer pie filling over crushed pineapple.
Sprinkle cake mix over the top, smoothing evenly and covering the top. Pour the melted butter or margarine over the top, covering evenly. Top with the coconuts and nuts.
Bake in the preheated oven for about 50 to 60 minutes or until brown on top and bubbly.
** Optional: -- omit coconut and add extra 1/2 cup of nuts -- Substitute pecans, peanuts or cashews for macadamia nuts.
Mix first 4 ingredients together; pour into pie shell and top with pie filling.
Mix flour, sugar, rolled oats, baking soda and salt.
Cut in shortening.
Press half of this dry mixture in bottom of a well buttered square 9-inch cake pan.
Cover with Lucky Leaf lemon pie filling.
Spread remaining crumb mixture evenly over the top.
Bake in a 325\u00b0 oven for 40 minutes.
Mix flour, sugar and salt together.
Stir in cream cheese and cook in top of double boiler until thickened, stirring constantly. Spoon a little of this mixture in with your egg yolks, stirring constantly.
Add egg yolks to mixture and cook 3 minutes or so longer.
Add flavoring and pour into graham cracker pie shell. Top with cherries or any other topping.
nother large bowl combine eggs, LUCKY LEAF Apple Pie Filling, MUSSELMAN'S Apple Sauce
1. In large mixing bowl, blend cake mix, butter and 1 egg. Pat mixture into buttered 15x10 inch jelly roll pan. Beat cream cheese until fluffy; blend in 2 eggs and sugar. Pour over cake mixture. Spoon LUCKY LEAF Blueberry Pie Filling over top. Sprinkle with coconut and nuts.
2. Bake at 325 degrees for 45 minutes until lightly browned. Cool; cut into bars.