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.
Pour milk into large bowl. Pour in the peppermint extract. Add dry pudding mix. Beat with wire whisk 2 minutes or until well blended. Gently stir in 1 1/2 cups of the whipped topping and the sandwich cookies. Stir lightly. Spoon into pie crust. Spread with remaining 1/2 cup whipped topping.
Melt chocolate as directed on package; drizzle over pie.
Refrigerate 2 hours or freeze until firm. If frozen, let stand about 10 min. at room temperature or in refrigerator to soften before serving. Store leftovers in refrigerator or freezer.
ough comes together. Stir in peppermint candy. Cover bowl with plastic
ack to cool completely. Prepare PEPPERMINT FILLING. Carefully unroll cake; remove
In saucepan, over low heat, combine marshmallows and milk. Stirring constnat, just until marshmallows are melted and mixture is smooth.
Remove from heat, add vanilla, salt, peppermint extract, and food coloring.
Refrigerate, stirring occasionally, until mixture mounds slightly when dropped from spoon.
Beat whipping cream in chilled bowl until stiff.
Stir peppermint mixture, and then fold into whipping cream. Pour into crust and refrigerate at least 12 hours.
Garnish with peppermint candy just before serving.
ack to cool.
Prepare Peppermint Filling.
Unroll cake; remove
Bake pie crust.
Heat marshmallows and milk in a saucepan over low heat, stirring constantly, just until marshmallows are melted. Remove from heat; stir in vanilla, salt, peppermint extract and food coloring.
Refrigerate, stirring occasionally, until the mixture mounds when dropped from a spoon.
Beat whipping cream in a chilled bowl until stiff.
Stir marshmallow mixture until blended; fold into whipped cream.
Pour into crust.
Refrigerate at least 12 hours.
Beat egg whites, sugar and cream of tartar until peaks form. Spread thinly over pie shell.
Bake at 300\u00b0 for 15 minutes.
Cool. Fill crust with peppermint ice cream and place in freezer until ready to serve.
Yield:
6 servings.
In large mixer bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth.
Stir in crushed peppermint candy.
Fold in whipped cream.
Pour into pie crusts.
Cover.
Freeze 6 hours or until firm.
Garnish as desired.
Freeze leftovers.
Spread half of the peppermint mixture into pie shell.
Dollop with
Cream butter; add sugar and beat until light and fluffy.
Add eggs and blend into creamed mixture.
Melt chocolate, cool and beat into creamed mixture.
Add peppermint extract.
Turn mixture into crust.
Chill 3 to 4 hours.
Spread with whipped cream, to which powdered sugar has been added.
Top with crushed peppermint candy.
adding peppermint flavoring. Place chocolate custard in bottom of baked pie shell
Heat milk and marshmallows (halved) and a little salt.
Let melt, then cool.
Crush cookies and add enough melted margarine to hold cookies together.
Press or pat cookies to form a crust into the pie plate.
Add a few drops of food coloring to milk and marshmallows, then peppermint extract, taste and add more, if desired.
Add the whipped cream and pour into pie crust slowly. Return to refrigerator until set.
Serve with whipped cream on top or evenly spread whipped cream over the whole top.
nd sides of 9-inch pie plate. Place in freezer about
Heat oven to 450\u00b0.
Prepare pie crust according to package directions for one crust baked shell, using a 9-inch pie pan. Bake at 450\u00b0 for 9 to 11 minutes, or until lightly browned.
Cool. Layer 2 cups ice cream over cooled pie crust.
Drizzle with fudge topping.
Top with remaining 2 cups ice cream.
Freeze overnight. Garnish with whipped cream and mint chocolate sandwich cookies. Makes 6 to 8 servings.
od orange color. One 6\" pie pumpkin usually makes one 10
smooth puree.
Recipe for Pumpkin Pie Filling.
1.\tIn
Mix gelatin and cold water.
Combine egg yolks and milk and cook and stir over low heat until mixture coats a metal spoon. Dissolve gelatin in hot milk mixture.
Add candy and stir until dissolved.
Chill.
When mixture is slightly thickened, fold in whipped cream and coloring.
Beat egg whites with salt until foamy, then add sugar gradually, beating until peaks hold.
Fold in gelatin mixture.
Spoon into pie shell; chill until firm. Spread with topping, if desired and re-chill.
Early in the day, mix crushed chocolate wafers with melted butter; press into bottom and sides of a 9-inch pie plate. Refrigerate.