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Okay, since Thanksgiving is 3 days away and I am REQUIRED to bring my family's favorite dessert, I have taken the time to put them into Meal-Master. So here is another contribution to the book! ---------- Recipe via Meal-Master (tm) v7.01 Title: Gary's Chocolate Pudding Categories: Desserts, Puddings Servings: 4 2 c Milk 3 oz Chocolate, unsw. baking 2 1/2 tb Cornstarch 1 ts Vanilla extract 2/3 c Sugar 1 tb Oil or Butter Place water into the bottom part of a double boiler. Place on stove on high heat. Mix dry ingredients. Place into top of double boiler. Shave or grate baking chocolate. Add to double boiler. Pour in milk. Add oil or butter. Mix thoroughly. Place top of double boiler into bottom of double boiler. Heat mixture while stirring constantly until water in double boiler returns to a boil and mixture is sufficiently thickened. Cover and continue heating for 15 minutes, stirring occasionally. Take off heat and stir in vanilla extract. Pour into dish(es) or mold and chill thoroughly. *NOTE* Increase or decrease the amount of cornstarch depending on your own preference for the thickness. If a molded pudding is desired, increase cornstarch to about 3 1/2 tb. If you are making my recipe for Chocolate Cream Pie, increase cornstarch to about 4 1/2 tb. Gary Fackenthall ----- ---------- Recipe via Meal-Master (tm) v7.01 Title: Gary's Chocolate Cream Pie Categories: Desserts, Pies, Chocolate Servings: 8 1 Pie shell, 9" or 10" 1 ts Vanilla extract 2 Chocolate Pudding (double 3 tb Confectioner's Sugar -recipe) Chocolate shavings (semi-sw 1 pt Whipping Cream Make a double batch of Gary's Chocolate Pudding increasing the cornstarch to about 4 1/2 tb per batch (8-10 total). Chill thoroughly. This pudding will be extremely thick. Make or purchase your favorite pie shell. I personally like the good old fashioned, plain pie shell. My family seems to prefer a cookie type of shell. If you make your own, you must pre-bake it as this pie requires NO BAKING. Whip cream with confectioner's sugar and vanilla extract until thick and fluffy. Take 1/2 of the whipped cream and add to the chocolate pudding. Because the pudding is so thick, you will probably want to use an electric mixer for this task. Mix until all of the whipped cream is thoroughly incorporated. Fill pie shell with the pudding-whipped cream mixture. Place remaining whipped cream into a piping bag and pipe onto top of pie. Shave bittersweet chocolate on top as garnish. Cover pie and place into refrigerator for 2-3 hours to allow the cornstarch that is in the confectioner's sugar to set. Gary Fackenthall ----- ************************ ▓ Come to think of it, I cannot name any ▓naturally occurring food that is blue, can you? SLUSHEES! ************************ ---------- Recipe via Meal-Master (tm) v7.00 Title: Cape Cod Cranberry Pie Categories: Pies Servings: 8 2 c Cranberries 1 1/2 c Sugar 1/2 c Chopped nuts 2 Eggs, well beaten 1 c Flour 1/2 c Melted butter 1/4 c Melted shortening 1. Preheat oven to 325F. 2. Spread the cranberries in the bottom of a well greased ten inch pie plate. 3. Sprinkle with one half cup of the sugar and the nuts. 4. Add the remaining sugar to the eggs, beating well. Beat in the flour, butter, and shortening. Pour over the cranberries. 5. Bake about 1 hour, or until crust is golden brown. Source: The New York Times Heritage Cook Book Susan Anderson ----- ************************************************** Aw, shucks... ya'all make me feel so special... ;) ************************************************** ---------- Recipe via Meal-Master (tm) v7.01 Title: Mocha Pecan Pie Categories: Pies chocol Servings: 8 6 oz Chocolate, 1/4 c Butter, melted -semi-sweet 2 ts Vanilla 1/4 c Coffee liqueur 1/4 ts Salt 1 tb Instant coffee,dry 1 c Pecans 1/2 c Brown sugar -coarsly chopped -packed 1 9''pie-shell 1 c Corn syrup -unbaked 3 Eggs, beaten 1 c Pecan halves Directions: In heatproof bowl set over simmering water, melt chocolate with coffee liqueur and instant coffee granules. Stir until smooth. Remove from heat; stir in brown sugar until dissolved. Stir in corn syrup, eggs, butter, vanilla, salt and chopped pecans. Pour filling into pie shell;arrange pecan halves decoratively on top . Bake at 350F for 45-50 minutes, or until edges feel set but centre still jiggles slightly. Let cool on wire rack before serving. Calories: you don't want to know. from HomeMakers magazine, April 1992 Liz Parkinson ----- Here's one for the cookbook from my wife: ******************************** ***** Chocolate Icebox Pie ***** ******************************** Categories: Chocolate Dessert Pies Calories per serving: Number of Servings: 1 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 cup flour 1/4 lb butter 1/2 cup pecans, chopped 1 lg. chocolate pudding, instant 2 cup milk, cold 8 oz cream cheese 1 cup powdered sugar 12 oz whipped topping DIRECTIONS ------------------------------------------------------------ Melt butter, stir in flour and nuts; pat into 13x9" cake pan. Bake 20 minutes at 350 degrees. Mix pudding and milk together and set aside until firm. Mix cream cheese and powdered sugar together until smooth and spread over cooled crust. Layer chocolate pudding over this. Top with whipped topping. Sprinkle with chocolate shavings and/or nuts on top. Christine Case Peter Case *** Recipe Via Compu-Chef (tm) *** ++++++++++++++++++++++++++++++++++++++++++++++++ Sin Pie Now this is my type 'o pie..!! ++++++++++++++++++++++++++++++++++++++++++++++++ -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Mush Apple Pie Keywords:Great Old-Fashioned American Desserts, All-American pies Makes One 9-inch Pie Samuel Clemens (Mark Twain) in his eccentricity often ate just Mush-Apple Pie asnd milk for all meals. There were those who worried about his health and nutritional well-being; however, some folks today should eat so well! With hardly anything but applesauce in the crust, the name is understood. 10 med tart apples 1 cup water 1 cup sugar Pastry for 1 double-crust 9-inch pie Whipped cream Pare, core, and slice the apples. Place in a 3-quart saucepan and add water. Cover and cook over low heat 15 minutes, stirring occasionally. until the apples are soft. Add the sugar and continue to simmer 30 minutes over low heat, stirring occasionally, until the apples are mushy. Cool. Preheat oven to 450 degrees F. Line a 9-inch pie pan with half of the rolled-out pastry. Pour in cooled applesauce and cover with the remaining crust. Cut to make vents in top crust. Moisten edges with water and press to seal. Bake 20 minutes, reduce heat to 350 degrees F. and bake 25 minutes more, until the crust is browned. Serve warm with whipped cream. Joan Johnson -End Recipe Export- ■ DeLuxe²/386 1.25 #6506 · Please deposit another $.25 to resume PEEP SHOW ---------- Recipe via Meal-Master (tm) v7.00 Title: Easy Apple Puff Pie Categories: Pies Servings: 8 6 Medium MacIntosh apples, Pared Unbaked 9" pie shell 14 oz (can) Sweetened condensed Milk Ground cinnamon Cut apples into halves and remove cores. Prick surface of apples with a fork. Place on apple half, cut side down, in center of unbaked pie shell. Arrange remaining apple halves in ring around center apple, overlapping adjacent apple halves. Pour sweetened condensed milk over apples. Sprinkle with cinnamon. Bake in 425F oven 20 minutes. Reduce temperature to 300F and bake 50 minutes more, or until apples are tender. Cool on rack. Source: Farm Journal's Best-Ever Pies by Patricia A. Ward (1981) Susan Anderson ----- ■ QMPro 1.01 41-8803 ■ WHY DO COOKS STIR UP A MESS?? ---------- Recipe via Meal-Master (tm) v7.02 (*P) Title: Amish Vanilla Pie Categories: Amish, Pies Servings: 1 1/4 c Granulated sugar 1/4 c Brown sugar 1/2 c Molasses or light corn syrup 1 c Water 1 Egg; well beaten 1 T Flour 1 t Vanilla 1 9" unbaked pie shell --------------------------CRUMBS-------------------------- 1 c Flour 1/2 t Baking powder 1/2 t Baking soda 1/2 c Brown sugar 1/4 c Lard, butter, margerine or -vegetable shortening Combine all the above ingredients, except the vanilla, in a saucepan. Bring to a boil and continue boiling until thickened. Allow to cool and stir in vanilla. Pour into unbaked shell. CRUMBS Melt shortening. Stir in dry ingredients. Crumble mixture over pie shell. Bake at 375 degrees F. for 50 to 60 minutes. Source: The Best Of Amish Cooking by Phyllis Pellman Good Submitted by Michael Hatala, Prodigy F&W Board ----- ■ JABBER v1.2 ■ Genius has its limits. Stupidity doesn't. Title: Cranberry Pie Keywords:Great Old-Fashioned American Desserts, All-American pies Makes one 9-inch Pie Early colonial cooks used molasses for sweetening this pie. Pastry for 1 double-crust 9-inch pie 4 cups fresh cranberries, washed and halved 1 3/4 cups tightly packed light brown sugar 3 T all-purpose flour 1/2 t cinnamon 2 T butter Whipped cream or ice cream Preheat oven to 375 degrees F. Roll out half the crust to line a 9-inch pie pan. In a bowl, gently combine the cranberries, brown sugar, flour, and cinnamon. Turn mixture into the pastry-lined pan. Dot with butter. Roll out top crust and cut into 1/2-inch strips. Arrange in lattice pattern on top of the cranberry filling. Moisten edges with water, trim off strips, and crimp edges to seal. Bake 45 to 55 minutes, until filling is bubbly and crust is golden. Cool before serving. Serve with whipped cream or ice cream. Joan Johnson -End Recipe Export- ************************************************ Would you like some chocolate pie little girl??? <<<LECHEROUS GRIN>>> You Wanna Take This to the DIRTYOLDMAN Conference..?? < heh.. > ************************************************ ---------- Recipe via Meal-Master (tm) v7.01 Title: Gloria Moss Old Fashioned Pumpkin Pie Categories: Desserts, Pies Servings: 6 Pastry for 9 in pie crust 1/2 ts Ground allspice Beaten egg 1/2 ts Grated Nutmeg 1 c Dark brown sugar 3 Eggs, beaten Pinch of Salt 1 cn 14 oz Mashed Cooked Pumpkin 1 tb All purpose flour 1 1/2 c Milk 2 ts Cinnamon 3 ts Brandy or rum 1 ts Ground ginger Whipped cream, garnish 1/2 ts Ground cloves Line a deep 9 inch pie plate with pastry. Flute edges and brush bottom of pastry with beaten egg. Refridgerate. To prepare filling, combine sugar, salt, flour, cinnamon, ginger,cloves, allspice and nutmeg. Stir in beaten eggs. Combine pumpkin (2 cups) and milk. Add to filling mixture. Chill well. Add brandy or rum to filling; pour into pie shell. Bake at 450 degrees F for 10 minutes, lower heat setting to 400 degrees F and bake for 1/2 hour Bob Hogan ----- *********************** Whoops!!!! I thought this was the DIRTYOLDMAN Conference! Sorry, my mistake. <Heh! Heh! Heh!> *********************** Here are a few recipes from me. All are ones I personally use!: Its so nice of you to do this. ---------- Pro-Exchange format from Meal-Master (tm) v6.41 Title: Pumpkin Pie Categories: Pies Servings: 6 2 c Canned pumpkin 2 x Eggs 1/2 t Salt 1 c Brown sugar, packed 1/2 t Cinnamon 1/2 t Allspice 3/4 t Ginger 2 c Canned Carnation milk Blend 2 eggs with sugar. Add spices, pumpkin; blend well and add milk. Bake at 425 degrees 40 to 55 minutes, or til done. Makes 1 very large, deep 10" pie or 2-8" ones. Comments: This is a very old family recipe. Dolores McCann, Hamilton OH Dolores McCann, Prodigy Food & Wine Board ----- ■ Beer! It's not just for breakfast anymore..... ---------------------------Meal-Master Recipe---------- Title: Apple Butter Pumpkin Pie Categories: Pie Pumpkin Apple Servings: 6 1 c pumpkin 1 c apple butter 1 c evaporated milk 1/4 c packed dark brown sugar 1/2 t ground cinnamon 1/4 t ground nutmeg 1/4 t ground ginger 25 t salt 3 ea eggs, lightly beaten 1 ea Streusel topping Preheat oven to 375 deg. Combine in order; pumpkin, apple butter, brown sugar, spices, salt, eggs and milk. Pour into pie shell. Bake 50 to 60 minutes or intil knife inserted 2 inches from center comes out clean. Top with Streusel topping. Bake for an additional 15 minutes. Makes one 9-inch pie. STREUSEL TOPPING Combine 3 Tablespoons softened butter, 1/2 cup flour, 1/3 cup dark brown sugar, and 1/3 cup chopped pecans. Jeff Viets ----- ■ KWQ/2 1.2 ■ Bald people are more aerodynamic ---------- Recipe via Meal-Master (tm) v7.02 (*P) Title: Amish Custard Pie Categories: Amish, Pies Servings: 1 1/3 c Sugar 2 t Flour 1/2 t Salt 3 Eggs 3 c Milk 1/4 t Nutmeg 1 9" unbaked pie shell Combine sugar, flour, salt and eggs and mix until smooth. Heat milk to boiling point. Add 1 cup hot milk to egg mixture. Pour that into the remaining hot milk. Pour into unbaked pie shell. Sprinkle nutmeg over top. Bake at 350 degrees F. for 45-60 minutes. Source: The Best Of Amish Cooking by Phyllis Pellman Good Submitted by Michael Hatala, Prodigy Food & Wine Board ----- ************************ ▓Now we just gotta have a Barney recipe! One _velociraptor_ to go please! ************************ ---------- Recipe via Meal-Master (tm) v7.02 (*P) Title: Amish Peach Pie Categories: Amish, Pies Servings: 1 4 c Peaches; peeled and sliced 1/2 c Sugar 1/4 t Salt 2 1/2 T Tapioca 1 9" unbaked pie shell --------------------------CRUMBS-------------------------- 2 1/2 T Butter or margerine; melted 1/4 c Flour 1/2 t Cinnamon 1/3 c Brown sugar Mix together gently, peaches, sugar, salt and tapioca. Let belnd for 5 minutes before spooning into pie shell. Mix crumb ingredients well and sprinkle over pie shell. Bake at 425 degrees F. for 45 to 50 minutes. Source: The Best Of Amish Cooking by Phyllis Pellman Good Submitted by Michael Hatala, Prodigy F&W Board ----- ■ SLMR 2.1a ■ Cleverly disguised as a responsible adult. ---------------------------Meal-Master Recipe---------- Title: Newbest Pecan Pie Categories: Pie Pecan Servings: 8 2 c Pecans, toasted,chopped 1-1/2 ea cubes of Unsalted Butter 6 oz Semi-Sweet Chocolate bits 1 c Golden Brown Sugar 3 tb Flour 5 ea Eggs 3/4 c Light Kayro Syrup 2 tb Kahlua liqueur 2 tb Molasses 1-1/2 t Vanilla 1/2 t Salt Cream together the Unsalted Butter, Brown Sugar, and Eggs (One at a time). Add in the Corn Syrup, Molasses, Kahlua, Vanilla and Salt and mix well. Mix together Chocolate, Flour, and Pecans (1-1/2 min in microwave to toast) and add to the rest of the ingredients. Prebake your piecrust first for 12 min at 375 deg. Remove from oven, cool a bit, and pour ingredients into pie shell. Bake at 350 degrees for aprox. 1 hour. Cool and Enjoy! Jeff Viets ----- ****************************************************** I don't think I'll instigate anything here....not that this group requires it. And what would your contribution be? French fried onion rings! The batter of which has been seasoned with a little cayenne pepper, not a whole lot, just enough for some *zest*. ****************************************************** ---------------------------Meal-Master Recipe---------- Title: Leslies Best Pumpkin Pie Categories: Pie Pumpkin Servings: 8 1-1/2 c Pumpkin 1/4 c butter 2 ea eggs 1/2 c brown sugar (packed) 1/2 c half & half 1 tb flour 1/4 t salt 1/2 t each - cinnamon, cardamon 1/2 t vanilla 1/4 t each - ginger, nutmeg, cloves Preheat oven to 375 deg. Whip cream and refrigerate. Cream butter, sugar and eggs (one at a time). Add the rest of the ingredients and mix well - pumpkin, half & half, flour, vanilla, spices, and salt. Pour into crust and bake 1 hour or until center is set. Jeff Viets ----- ******************************* So! Should I still considered myself hollered at? <uh-huh, g> ******************************* ---------- Recipe via Meal-Master (tm) v7.02 (*P) Title: Ice Water Cake Categories: Amish, Pies Servings: 1 1/2 c Butter or margerine 2 c Granulated sugar 3 1/2 c Cake flour 1/2 t Salt 3 t Baking powder 1 1/2 c Ice water 1/4 t Almond flavoring; (optional) 4 Egg whites, stiffly beaten Cream shortening. Gradually add sugar, beating until fuffy. Sift dry ingredients together. Add alternately with ice water and flavoring, if desired, to creamed shortening. Fold in stiffly beaten egg whites. Bake in 2 greased cake layer pans at 350 degrees F. for 30 minutes. Makes 1 layer cake. Source: The Best Of Amish Cooking by Phyllis Pellman Good Michael Hatala, Prodigy F&W Board ----- ****************** I'm HAPPPY HAPPPY HAPPPY HAPPPY HAPPPY HAPPPY HAPPPY HAPPPY to see you here again. ****************** ---------------------------Meal-Master Recipe---------- Title: Double Crust Lemon Pie Categories: Pie Lemon Servings: 8 2 ea Large Lemons 2 c Sugar 1/2 t Salt 4 ea Eggs 2 ea Pastry Crusts Grate and reserve peel from both lemons (2 full tsp). Pare lemons, removing white membrane. Cut lemons into very thin slices and quarter slices. Place slices in bowl with lemon peel, sugar and salt; let set. Heat oven to 425 deg. Prepare pastry. Beat eggs until foamy. Pour over lemon slices and sugar; mix well. Pour into pastry-lined pie plate. Cover with top crust, seal and flute. Brush crust with water and sprinkle with sugar. Cover edges with foil to prevent excessive browning. Remove foil during last 15 minutes of baking. Bake until crust is golden brown, 45 to 55 minutes. If you love Lemon you will enjoy this old Shaker recipe! Jeff Viets ----- ■ SLMR 2.1a ■ A bottle of wine, a loaf of bread...and BUTTER! -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Buttery Pastry for Pies Keywords:Great Old-Fashioned American Desserts, All-American Pies Makes pastry for 1 Double-Crust Pie, or 2 Single-Crust Pie Shells Use this old-fashioned classic pastry for any pie. If you need only a single pie crust, make the double batch anyway and freeze the remainder sealed in a Ziploc bag. 1 1/2 cups all-purpose flour 4 T lard, chilled 2 T butter, chilled 1/8 t salt 3 T ice water In a large bowl of an electric mixer or in the work bowl of a food processor with the steel blade in place, combine the flour, lard, butter, and salt. Process on/off with processor, or blend just until shortening is in pieces about the size of peas. Sprinkle ice water over mixture and toss to blend. Press together to make a ball. Knead dough once or twice to blend. For a double-crust pie,, on a slightly floured board, roll out half the crust to fit the pie pan. Fit cruts into pan. Add filling. Roll out the second half of the crust and place over filling. Moisten with water the top edge of the bottom crust. Trim both top and bottom to within 1/2 inch of the edge of teh pan. Fold both top and bottom crusts under and crimp edges with fingers or with a fork. For two single-crust pie shells, divide the dough into two balls. On a slightly floured board, roll out each ball to fit a 9-inch pie pan. Place in pan and trim excess pastry to within 1/2 inch of the rim of the pie. Fold under and crimp edges with fingers or with a fork. For a prebaked pie shell, preheat oven to 400 degrees F.. Line pie pan or tart shell with enough pastry for 1 crust. Cut a piece of foil large enough to line the inside of the pastry. Press the foil down firmly inside the pie shell, and fill the foil with uncooked beans beans or uncooked rice. Bake 15-20 minutes, or until the edge of the crust is golden brown. Remove pan from oven, cool, and remove weights and foil from the crust. (For a partially baked pie shell, bake 10 to 15 minutes, or until edges are just beginning to brown.) Recipe From:Great Old-Fashioned American Desserts Copyright 1987 by Beatrice Ojakangas Joan Johnson -End Recipe Export- * SLMR 2.1a #1952 A Tale of Two Zitis -Dickens's cookbook -Begin Recipe Export- QuikBook version 0.96 Beta A Title: No-Fail Lemon Pastry Keywords:Great Old-Fashioned American Desserts, All- American pies Makes Pastry for 1 Double-Crust Pie, Or 2 Single-Crust Pie Shells The use of lemon and egg in this pastry is an old-fashioned "trick" for making a flaky pastry. Use this pastry for any pie that calls for a single or double crust. 1 1/2 cups all-purpose flour 1/2 t salt 1/2 cup plus 1 tablespoon butter, chilled, or 1/2 cup lard, chilled 1 egg. lightly beaten 2 t lemon juice 3-4 T ice water Combine the flour and salt in large mixing bowl, Cut in the butter or lard, using a pastry blender, or two knifes, or a pastry fork, until the fat is the size of dry peas. In a small bowl, whisk together the egg, lemon juice, and 3 tablespoons ice water. Drizzle the liquis mixture over the crumbly mixture. With a fork or spatula, mix until the pastry holds together in a ball, adding more ice water if necessary. Turn out onto a lightly floured board. Knead once or twice, lightly, to shape the dough into a ball. Wrap in foil or plastic wrap and refrigerate 30 minutes before rolling out. Whole Wheat Pastry: Substitute 3/4 cup whole wheat flour for 3/4 cup all-purpose flour in the recipe. Recipe From:Great Old-Fashioned American Desserts Copyright 1987 by Beatrice Ojakangas Joan Johnson -End Recipe Export- ■ OLX 2.1 TD ■ Help stamp out, eliminate, and abolish redundancy! Here is an interesting recipe: Mock Cherry Pie, from Mrs. Laughton If you've ne're et mock cherry pie, Here's a reciept I wish you'd try. Two cups of cranberries you will need, One cup of rasins free from seed. One cup of sugar more or less--- Now put in a tray and chop the mess. Add two-thirds cup of water cold, One tablespoon of flour to hold, Vannilla, added to your taste, And all enclosed in a nice rich paste. Now ope your mouth and close your eye- You'll think your eating cherry pie. Source: Judith Audette