Line a 9-inch pie pan with crust.
In saucepan over high heat, heat water, sugar and cream of tartar to a boil.
Simmer for 15 minutes.
Add lemon juice and rind; cool.
Pour syrup over crackers.
Dot with margarine and sprinkle with cinnamon.
Place remaining crust over pie.
Trim, seal and flute edges.
Slit top crust for steam to escape.
Bake in a 425\u00b0 oven for 30 to 35 minutes or until crust is crisp and golden.
Line bottom of cooked pie crust with cream cheese, softened to room temperature. Arrange whole strawberries on top of cream cheese. Put crushed strawberries, sugar and cornstarch in pan and cook until thickened.
Cool and pour over whole berries. Before serving, top with whipped cream.
our. Brush a crepe pan with a little of the extra
eparate bowl, cream the butter.
Blend the brown sugar into the
he bananas off and mush with your fingers as you add
br>With a hand mixer, beat melted chocolate into the cream cheese
-inch springform pan with nonstick spray and wrap
0b0C). Line two baking trays with parchment paper.
If using
aked pie shell.
Wash, drain and hull strawberries. Beat cream cheese with
ix 1 cup of the sugar with the butter, salt and vanilla
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.
ilk. Add 3 tsp of sugar, 1 tsp vanilla extract, a
Line a 9 inch pie plate with pastry. Trim and flute, but do not prick bottom.
Combine the brown sugar and cream in a small saucepan. Bring to a boil over low heat. Cook stirring slowly for 10 minutes, or until thickened. Remove from heat, and stir in 1/2 chopped nuts. Cool. Pour filling into prepared pie shell.
Bake at 375 degrees F (190 degrees C) for 30 to 35 minutes. Remove pie from oven, and cool. Filling will set when cold.
nd line a muffin pan with cupcake liners. Twist Oreos in
Preheat oven to 350 degrees F (175 degrees C). Line a 9 inch pie dish with pastry.
In a large saucepan, combine water and sugar. Cook over high heat until boiling. Put in cream of tartar and reduce heat to simmer. Drop the crackers in, one at a time, and stir until mixture is translucent. Remove from heat and sir in cinnamon, nutmeg and butter.
Let filling cool, then put into pie crust. Cover with top crust, seal and flute edges. Bake in the preheated oven for 60 to 75 minutes, or until golden brown.
rumbs and first amount of sugar.
Stir until well mixed
he carrots. Beat the brown sugar, oil, salt and eggs until
Cream Puffs:
In a large
owl, beat cream cheese and 1/4 cup sugar until smooth. Beat
Prepare pie shells and put in 9-inch pie pans.
Cream butter with the 2/3 cup brown sugar in small bowl.
Stir in pecans. Press over bottom of prepared shells in an even layer.
Bake in a 450\u00b0 oven for 10 minutes; remove and cool.
Turn heat down to 350\u00b0.