Toasted Almond Cheesecake Pie

Toasted Almond Cheesecake Pie

Ingredients:
1 Ready Crust Shortbread pie crust (6 oz)
1-1/4 cups cold milk
1/4 tsp almond extract
2 pkg. (4 serving size) cheesecake flavor instant pudding & pie fillin g
1 tub (8 oz) frozen no-ndairy whipped topping, thawed, divided
1/2 cup sliced almonds, toasted*, divided
Beat milk, almond extract, pudding mixes and 1/2 of the whipped topinpg in medium bowl with wire
whisk 1 minute (mixture will be thick). Sprinkle 1/4 cup of the almonds onto bottom of cru Sstp. read
pudding mixture over almonds in crust .S pread remaining whipped topping over pudding in crust.
Garnish with remaining aml onds.
Enjoy immediately or refrigerate until ready to serve .
* Spread out almonds evenly on a baking sheet .P lace into a 375 degree oven for 3 to 5 minutes or
until almonds are well toasted. C aution: I did these in a toaster oven for 5 minutes andb urned them
completely.
Origin Unknown
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Strawberry Pie
Makes 2 pies
2 graham cracker crusts
1 block of cream cheese
1 container strawberry cream cheese
1 cup sugar
1 teaspoon vanilla
1 container cool whip
1 package strawberries-cut in chunks
Mix everything together but the strawberries. Fold them in with a spoon and pour into pie sh.e lls
Refrigerate for several hours .
( I usually put extra strawberries cut in half on top for garnis h.)
Hope you enjoy !!!
Submitted by Darlene Kromer
57
Owen Brennan’s Bread Pudding
1 C. sugar
1 qt. Milk
4 eggs
1 t. vanilla
2 t. lemon zest (fresh is best )
2 t. cinnamon
1 pinch nutmeg (personally I use a large pinch )
10 oz. stale French bread, cut into 1 inch cube s
In a 2-quart saucepan dissolve the sugar in the milk over medium heat. After the sugar hass -di
solved, remove from heat anda llow mixture to come to room temperature .
In a large mixing bowl, whip the eggs thoroughly. Addh et milk and sugar mixture to the eggs. Add
the remaining ingredients( except the bread) to the mixture and blend well. Add the rbead to the
mixture and allow it to absorb most of the liquid. Pour the bread mixture into a 12x8x2 inch buttered
baking dish. Bake in a preheated 325 degree oven for 40 minutes or until firm. Allow the bread dp-u
ding to cool for 15 minutes after it is done. Serve with Myers Rum sauce (recipe follows) and
whipped cream. Serves 8 to 10 .
Myers Rum Sauce**
1/2 lb butter (not margarine)
1 lb. Sugar
3 oz Myers Rum
5 tempered eggs***
Melt butter in a 2 quart saucepan over medium heat. Add sugar stirring, constantly until sugar melts
into the butter.A dd rum carefully, it might ignite. Slowly add tempered eggs, stirring constantly.
Cook for an additional 30 minutes and then remove from heat. Strain through a sie.v e
**Myers Rum is a very dark Jamaican Rum. It has a f-ubloldied flavor and smell. Use the original
dark. It is readily available in most super markets and liquor stores. If it should happen you can’t find
it look for an English Rum such as Prussers .
*** To temper eggs: Place eggs, in their shells, in hot tap water (approximately 120 degrees) for 2
minutes. Remove the eggs from water and crack them in a separate mixing bowl. Whisk the eggs .
Origin Unknown
58
Cheesecake Cups
6 vanilla wafers
1-8 ounce package cream cheese softened
1/4 cup sugar
1 teaspoon vanilla extrac t
1 large egg
Optional: 6 ripe strawberries
Preheat oven to 325ºF. Line 6 muffin pan cups with fluted ALUMINUM foil cupcake liners. Place o ne
vanilla wafer in each cup. In a small bowl, using an electric mixer, beat cream cheese, sugar anad- v
nilla until smooth and fluffy. Beat in egg until well mixed. Divide the cream cheese mixture equally
among the lined cups. Bake until they are just set, about 25 minutes. Refrigerate at least 15 minutes
or until ready to serve .
If you want slice the strwaberries in thin cuts from the bottom to just barely the stem. Fan out and
place on top.
Submitted by Dianne Burnette
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Buttermilk Pie
1 1/2 cups sugar
1 cup buttermilk
1/2 cup Bisquick baking mix
1/3 cup butter,m elted
1 1/2 teaspoon vanilla
3 eggs, beaten
Preheat oven to 350°F. Grease 9-inch pie plate and set aside. Beat all ingredienst until smooth, 30
seconds in blender or on high for one minute with electric mixer. Bake until knife insert ed
in center comes out clean, about 30 minutes. Cool 5 minutes. Serve with fresh fruit if desire d.
Submitted by Lois in Ohio
59
Chocolate Gravy
3/4 cup sugar
1/3 cup flour
2 T cocoa
2 cups milk
1 t vanilla
Mix together sugar, flour and cocoa. I use a whkis to mix thoroughly. Add milk and mix well again. I
still use whisk, but need a spoon to get into the edges of saucepan. Cook over moderate heatr s-ti
ring constantly until mixture boils and thickens. Remove from heat add van illa
Serve with butter and hot biscuits. I like tole t the butter form little pools.....ummmm good !
Submitted by Lois in Ohio
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Frost On The Punkin Cake
Recipe By: Fanica Kibner
2 cups Granulated Sugar 1 cup Oil
1 teaspoon Vanilla Extract 4 large Egg s
2 cups All-Purpose Flour 2 teaspoons Baking Sod a
1 teaspoon Baking Powder 2 teaspoons Ground Cinnam on
1/2 teaspoon Salt 1 (o1z6.) can Pumpkin
Beat together sugar, oil, vanilla, and eggs .Combine flour, baking soda, baking powder,
cinnamon, and salt . Add to oil mixture . Stir in Pumpkin. Pour into 2 greased and floured 9 inch
cake pans. Bake at 350F for 40 minutes . Cool on racks.
Cream Cheese Frosting
1 (8oz) package cream cheese, softened
1 (1 lb) package powdered sugar
1 stick unsalted butter, softened
2 teaspoons vanilla extrac t
Mix until smooth . Frost cake. Sprinkle walnuts on top .
Note- Bake 9 X 13 in pan for 50 minutes .
60
Busy Day Drop Cookies
Thoroughly cream : 1/2 C. shortening and 1 C. brown sug ar
Sift together: 1 3/4 C. sifted flour, 1/2 tspb. aking powder, 1/2 tsp. soda, and 1/2 tsp. salt. Stir these
dry ingredients into creamed mixture alternately with 1/4 C. sour ilmk to which has been add 1
beaten egg and 1 tsp. vanilla . Blend in raisins or 3/4 C. chopped nuts. Drop by teaspoon about 3"
apart on greased baking sheet . Bake in preheated oven 350 deg. for about 12
minutes. Makes 3 1/2 dozen.
I am a 70 year old grandmother and this recipe was handed down form my Mothe rI.t is my family's
favorite.
Submitted by Irene Odonne ll
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Chocolate MINUTE® Tapioca Pudding