Carl Pearson

Carl Pearson

Ingredients:
1 cup brown sugar 2 tablespoons molasses
½ teaspoon salt 3 eggs, beaten
1 teaspoon cinnamon 1 cup milk
1 teaspoon ginger

Directions:
Combine first seven ingredients. Mix well. Add milk and eggs. Pour into greased and floured
casserole. Bake about 1 hour at 425º. Can be used for pie filling. 40-45 minutes.
100
Fruit Pizza
Mueller Family & Deb Stanley
Crust: First Layer: Glaze:
½ cup powdered sugar 1 (8 oz.) package cream cheese, 2 ½ tablespoons
1 ½ cups flour softened cornstarch
¾ cup soft margarine (Mueller) 1 teaspoon vanilla 1 cup pineapple juice
-or- squirt lemon juice (Deb) ¾ cup sugar
¾ cup cold butter (Deb) ½ cup powdered sugar (Deb) 1 teaspoon lemon juice
-or- (Mueller)
Second Layer: strawberries, ½ cup granulated sugar -or-
kiwi, peaches, grapes, bananas, (Mueller) 1 tablespoon lemon juice
blueberries, mandarin oranges, (Deb)
etc.
Mix together crust ingredients; pat into pizza pan. Bake at 300º for 10-15 minutes, no
longer (Mueller) -or- at 350º for 10-12 minutes (Deb). Cool. Beat together cream cheese
and other first layer ingredients until creamy. When crust has cooled, spread mixture over top
of crust. Arrange any variety of cut up fruits atop cream cheese layer in an interesting pattern.
Combine glaze ingredients in saucepan, mixing cornstarch with a small amount of the
pineapple juice before adding to pan. Heat to a boil; cook until thickened.
Deb: Pour glaze over fruit while glaze is warm. If using bananas, soak in pineapple juice to
keep from turning dark. Best if eaten within 5-6 hours.
Mueller: We like to prepare the glaze before assembling the rest of the pizza. Allow it to cool
in refrigerator, then spread over pizza when cold. Works best to refrigerate pizza and allow
layers to "gel" together before slicing.
Heavenly Mint Mousse
Tricia Diehl