ame from August/September issue of Taste of Home. it's delish! I have
hell with a double thickness of heavy-duty foil. Bake at
ottom and up the sides of the pie crust. Chill.
Meanwhile
Preheat oven to 350\u00b0. In a large bowl, cream butter, sugar and salt until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. Gradually add flour.
Spread 3 cups batter into a greased 15x10x1-in. baking pan. Spread with pie filling. Drop remaining batter by teaspoonfuls over filling. Bake 30-35 minutes or until golden brown. Cool completely in pan on a wire rack.
In a small bowl, mix confectioners' sugar, extracts and enough milk to reach desired consistency. Drizzle over top.
innamon sugar on top instead of using nuts.
Next time
round cinnamon. Prepare 4 cups of coffee as directed on your
ayers of potato in the base of a
In a large skillet, saute onion and green pepper in butter until tender.
Add tomatoes, mushrooms, olives, and oregano. Add ground beef if desired.
Simmer uncovered for 10 minutes.
Place 1/2 the spaghetti in a greased 13X9X2 baking dish. Top with half of the vegetable mixture. Sprinkle with 1 cup of cheddar cheese.
Repeat layers.
Mix the soup and water until smooth, pour over casserole. Sprinkle with parmesan cheese.
Bake uncovered at 350 for 30-35 minutes or until heated through.
nions.
Top with half of the remaining Alfredo sauce and
Saute green onions in butter in a sauce pan.
Add crawfish (or shrimp) and both soups.
Slowly cook until smooth, adding about 1/4 to 1/2 cups of water until right consistency.
Add salt, pepper and Cajun seasoning to taste.
Prick pie shells with fork.
Pre-cook about 10 minutes at 350 degrees.
Fill pie shells and bake about 10 to 14 minutes more.
Brown hamburger and onion, until meat is no longer pink.
Drain off fat.
Add green pepper, corn and jalapenos; stir.
Add envelope of taco seasoning and the amount of water the envelope calls for.
Simmer until thick.
Add salsa and stir.
Line a pie plate with 1/2 crust pastry.
Pour in hamburger mixture.
Top with cheese and sliced olives.
Place remaining half of crust pastry on top and seal edges.
Cut several slits into top of crust for steam to escape.
Bake at 350\u00b0F for 45 minutes until crust is golden.
Mix dry ingredients (sugar, cocoa and salt) first.
Add milk, vanilla, eggs and melted margarine to the dry mixture.
Add chopped pecans.
Pour the mixture evenly into the 3 pie shells.
Add extra chopped pecans to each pie until the nuts cover the entire surface of each pie (make sure the pecans are mixed in with the pie filling, not just lying on top of the pie).
Bake at 350\u00b0 for approximately 30 to 35 minutes.
ottom of pie shell to prevent a dome from forming.
Bake pie
egrees Press one of the pie crusts into a pie pan.
Combine
With a handmixer, combine the cream cheese, 1/4 cup of the granulated sugar, salt, milk and vanilla.
Spread this mixture over the bottom of the pie crust.
In small saucepan mix the rest of the sugar with the cornstarch.
Add strawberries and lemon juice.
Cook until thick.
Cool.
Spoon half of this mixture over the cream cheese layer.
Place the sliced peaches over this.
Spoon the remainder of the strawberries over the peaches.
Chill in the refridgerater.
or a 6 pound can of tomatoes I'm really just
dding plenty of pepper and a little salt to taste.
Cut
n on a double thickness of heavy-duty foil (about 18
lot of the moisture and gives it great taste and texture
high-fluted edge on pie shell when preparing shell to