op pie with meringue (recipe to follow).
After meringue is spread on
Combine all ingredients except vanilla and cook over medium heat, stirring constantly until mixture thickens.
Remove from heat and stir in vanilla.
Immediately spoon into pie shell and spread the meringue on hot pie filling.
Spread meringue to edge of pastry.
Bake at 325\u00b0 for 10 to 15 minutes or until golden brown.
To prevent meringue shrinkage, move to draft free place. Do not refrigerate.
THE PIE FILLING:
Preheat oven to 400\
To Make The Apple Filling: In a large skillet over
To Prepare Filling: Beat together cream cheese, honey
Mix
oleo,
flour
and\tnuts
together.
Press\tin
8 x 12-inch
or 7 x 10-inch Pyrex oblong dish (bottom only).
Bake for 20
minutes at 325\u00b0 (do not brown).
Let cool.
Mix cream cheese and
powdered
sugar
together and spread mixture over crust. Cover with your favorite chocolate pie filling recipe. Top with Cool Whip and refrigerate.
Combine shortening, salt and vanilla.
Blend.
Add sugar and cream well.
Add beaten egg and mix thoroughly.
Sift flour and baking powder.
Add to the first, alternately with milk, blending well.
Chill dough.
Roll dough 1/8-inch thick on floured board. Cut into 3-inch cookie.
Place one cookie on ungreased cookie sheet.
Add 1 teaspoon of Date Filling (recipe to follow).
Cover with another cookie.
Press together with a fork.
Prick top of each cookie with a fork.
Bake at 375\u00b0 for about 15 minutes.
Heat oven to 400\u00b0.
Mix thoroughly shortening, brown sugar and eggs.
Stir in water and vanilla.
Sift together and stir in flour, salt, soda and cinnamon.
Drop with teaspoon on ungreased baking sheet.
Place 1/2 teaspoon Date Filling on dough; cover with another 1/2 teaspoon of dough.
Bake until lightly browned, 10 to 12 minutes.
Makes 5 to 6 dozen.
Lemon Filling:
Whisk the egg yolks
apacity).
Spread half the filling over biscuits.
Dip remaining
hile preparing rest of recipe.
PREPARE LEMON FILLING:
In a
tream and beat until the meringue forms and holds stiff peaks
he egg whites for the meringue, to avoid underbeating the egg
rom getting soggy your filling to leaking.
Around
ool completely.
To make filling: Combine flour, cornflour and sugar
ith graham cracker crumbs.
Filling: Combine cornstarch, cake flour, salt
ssembling the cake, make the meringue layers. Cut out TWO-11
00b0F.
To make the filling: drain the raisins well.
Whip up some Milkmoon Meringue Buttercream (recipe #536136), you'll need
Lemon Filling:
Mix Splenda and cornstarch