By Paula
In a buttered 9x13 pan put:6-8 cups of sliced apples (this can vary, depending on how thick you like your apple crisp)
Sprinkle with:
2 tsp. cinnamon
1 tsp. salt
1/2 c. water
Mix together:
1 1/2 c. flour
2/3 c. margarine
2 c. sugar
1 c. oatmeal
Drop over apples. bake 35 or 40 min. at 350.
Showing posts with label pie. Show all posts
Showing posts with label pie. Show all posts
Friday, December 4, 2009
Wednesday, December 2, 2009
Better Than Pumpkin Pie
By Julie
Refrigerate 4 Hours before serving it is better.
Serves 8 (if you want it to serve more or make it in a bigger pan than just double or triple this recipe. This recipe might have left over’s for another pan)
8 oz cream cheese softened
1 tablespoon milk or half and half
2 table spoons sugar
1 ½ cup thawed cool whip
1 graham cracker crust or you can make your own
Mix cream cheese, 1 tablespoon milk, sugar, in a bowl, than stir in the cool whip. Spread this mixture over the crust
1 cup milk or half and half
1 pkg of the large vanilla pudding
1 tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground cloves
1 cup of canned pumpkin (you can add a half cup more if you would like)
Mix together the cup of cold milk, pudding, pumpkin, and spices. Mix well and spread over the cream cheese mixture.
Refrigerate for 2-4 hours, serve with a dollop of cool whip.
Refrigerate 4 Hours before serving it is better.
Serves 8 (if you want it to serve more or make it in a bigger pan than just double or triple this recipe. This recipe might have left over’s for another pan)
8 oz cream cheese softened
1 tablespoon milk or half and half
2 table spoons sugar
1 ½ cup thawed cool whip
1 graham cracker crust or you can make your own
Mix cream cheese, 1 tablespoon milk, sugar, in a bowl, than stir in the cool whip. Spread this mixture over the crust
1 cup milk or half and half
1 pkg of the large vanilla pudding
1 tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground cloves
1 cup of canned pumpkin (you can add a half cup more if you would like)
Mix together the cup of cold milk, pudding, pumpkin, and spices. Mix well and spread over the cream cheese mixture.
Refrigerate for 2-4 hours, serve with a dollop of cool whip.
Mile-High Turtle Pie
By Lisa
Ingredients
* 1 jar Caramel ice cream topping 12.25 oz
* 2 bars Milk chocolate candy 1.55 oz each broken into small pieces
* 12 Pecan shortbread cookies finely crushed 1-1/4 C crumbs
* 3 tblspoons Butter or margarine melted
* 1 cup Pecan halves toasted and divided
* 1 container Butter pecan ice cream 1/2 gal divided
* 1 container Chocolate ice cream 1/2 gal divided
Preparation
In a microwave safe dish, combine the ice cream topping and the chocolate pieces. Microwave on high for 1 to 1-1/2 minutes, stirring every 30 seconds until melted and smooth. Cool slightly.
Oil the inside of a springform pan. Line the sides of the pan with 2 inch wide strips of parchment paper.
Place cookies in a resealable plastic bag or a food processor and crush into fine crumbs. Stir the melted butter into the crumbs and press firmly onto the bottom of the springform pan. Place in the freezer.
To toast the pecans: Preheat oven to 350 degrees F. Spread the pecans in a single layer on a small baking pan. Bake 10 to 15 minutes, stirring once or twice, until lightly toasted. Cool completely. Reserve 1/2 cup of the pecans for topping. Coarsely chop the remaining pecans and set aside.
Scoop half of the butter pecan ice cream over the crust, pressing into an even layer. Drizzle with one third of the caramel-chocolate sauce and half of the chopped pecans. Scoop half of the chocolate ice cream over the first layer. Drizzle with half of the remaining sauce and sprinkle with the remaining chopped pecans. Scoop the remaining butter pecan ice cream around the outer edge of the pie. Scoop the remaining chocolate ice cream into the center, filling it. Top with the reserved pecan halves and drizzle with the remaining sauce. Wrap loosely with aluminum foil; place in the freezer.and freeze until firm, about 4 hours.
Before serving, refrigerate the dessert for 30 minutes. Release the collar from the pan; carefully remove the parchment paper. Cut using a sharp knife dipped into warm water. Wipe and dry the knife after cutting each wedge.
Ingredients
* 1 jar Caramel ice cream topping 12.25 oz
* 2 bars Milk chocolate candy 1.55 oz each broken into small pieces
* 12 Pecan shortbread cookies finely crushed 1-1/4 C crumbs
* 3 tblspoons Butter or margarine melted
* 1 cup Pecan halves toasted and divided
* 1 container Butter pecan ice cream 1/2 gal divided
* 1 container Chocolate ice cream 1/2 gal divided
Preparation
In a microwave safe dish, combine the ice cream topping and the chocolate pieces. Microwave on high for 1 to 1-1/2 minutes, stirring every 30 seconds until melted and smooth. Cool slightly.
Oil the inside of a springform pan. Line the sides of the pan with 2 inch wide strips of parchment paper.
Place cookies in a resealable plastic bag or a food processor and crush into fine crumbs. Stir the melted butter into the crumbs and press firmly onto the bottom of the springform pan. Place in the freezer.
To toast the pecans: Preheat oven to 350 degrees F. Spread the pecans in a single layer on a small baking pan. Bake 10 to 15 minutes, stirring once or twice, until lightly toasted. Cool completely. Reserve 1/2 cup of the pecans for topping. Coarsely chop the remaining pecans and set aside.
Scoop half of the butter pecan ice cream over the crust, pressing into an even layer. Drizzle with one third of the caramel-chocolate sauce and half of the chopped pecans. Scoop half of the chocolate ice cream over the first layer. Drizzle with half of the remaining sauce and sprinkle with the remaining chopped pecans. Scoop the remaining butter pecan ice cream around the outer edge of the pie. Scoop the remaining chocolate ice cream into the center, filling it. Top with the reserved pecan halves and drizzle with the remaining sauce. Wrap loosely with aluminum foil; place in the freezer.and freeze until firm, about 4 hours.
Before serving, refrigerate the dessert for 30 minutes. Release the collar from the pan; carefully remove the parchment paper. Cut using a sharp knife dipped into warm water. Wipe and dry the knife after cutting each wedge.
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