Monday, December 25, 2006

Pie Recipes #210 - Mock Apple Pie Using Zucchini

This is a fantastic recipe for all of you who garden. With a bumper crop of zucchini, you're often left wondering: "What can I do with it ALL??" Here's a fantastic dessert to make a delicious pie with zucchini that tastes a lot like traditional apple pie.

6 c. zucchini (NOTE: extra large zucchini are preferred, they're firmer)
1 1/4 c. sugar
1 1/2 tbsp. flour
1 1/2 tsp. cream of tartar
1 1/2 tsp. cinnamon
Dash of salt and nutmeg
Dough for double pie crust

Pare zucchini, wash and slice lengthwise. Remove seeds. Slice like apples. Add a little water and bring to a boil in a large saucepan. Simmer for about 15 minutes or until tender. Cool and drain well. Add rest of ingredients and place into an unbaked 9 inch pie crust. Cover with top pie crust and flute to seal edges. Cut slits into top of crust for steam to escape. Bake at 350 degrees for 45 to 60 minutes.

Pie Recipes #209 - Caramel Apple Pie Recipe


6-8 med. sized apples
3/4 bag Kraft caramels or one pkg. caramel wraps
Brown sugar
Caramel ice cream topping
2 (9 inch) deep-dish pie crusts

If using Kraft caramels, melt caramels according to directions on bag. Spread a thin layer of melted caramel or lay one and a half caramel wrap sheets on pie crust bottom. Slice half of your peeled apples into pie crust that has had a layer of caramel applied. Sprinkle layer of apple with cinnamon to taste. (Don't be afraid to sprinkle generously.) Sprinkle 2 heaping tablespoonfuls of Bisquick over cinnamon apple layer. Next, sprinkle 3 heaping tablespoonfuls of brown sugar.
Continue with "building" the pie by starting with another layer of caramel and continuing as above. Top pie with a layer of caramel, two sheets of caramel wraps if using this product, so you end up with a finished pie containing 3 layers of caramel and 2 layers of apple with dried ingredients.

Cover pie with top crust and slit top to allow steam to escape while baking. Spread caramel ice cream topping over top crust for your glaze and bake on cookie sheet. Bake at 350 degrees for 50-60 minutes (or until golden brown). Let pie cool before serving as filling will be hot.

Pie Recipes #208 - Creamy Pumpkin Cream Cheese Pie Recipe

Creamy Pumpkin Cheese Pie

Ingredients :
1 1/2 cup graham cracker crumbs
2 tbsp sugar
2 tbsp water
1 tbsp vegetable oil

4 oz light cream cheese
1/2 cup 5% ricotta cheese
1/3 cup sugar
1 egg
1 tsp. vanilla extract

1 cup canned pumpkin
2/3 cup 2% evaporated milk
3/4 cup packed brown sugar
1 tsp. ground cinnamon
1/4 tsp. ground ginger
1/4 tsp. nutmeg

3 tbsp light sour cream
2 1/2 tsp. sugar

Instructions :
Preheat oven to 350. 9-inch springform pan or 9-inch deep dish plate.
1) CRUST - In a bowl combine graham crumbs, sugar, water and oil; press into bottom and sides of pan; set aside.

2) CREAM CHEESE FILLING - In a food processor, combine cream cheese, ricotta, sugar, egg and vanilla; process until smooth. Pour into prepared crust.

3) PUMPKIN PIE FILLING - In a food processor combine pumpkin, evaporated milk, sugar, cinnamon, ginger and nutmeg until well blended. Spoon carefully over cheese filling.

4) ICING - In a small bowl, stir together sour cream. Pour in a squeeze bottle or in a small plastic sandwich bag with the very tip of the corner cut off. Draw 4 concentric circles on top of pumpkin filling. Run a toothpick through the circles at regular intervals.

5) Bake 50 minutes or until just slightly loose at centre. Cool on wire rack. Chill before serving.

Pie Recipes #207 - Frozen Coconut Pie Recipe

Frozen Coconut Pie
Thanks to Deb for another great pie recipe. :)

Ingredients :
1 pkg.3oz.cream cheese softened
1 tablespoon sugar
1/2 cup milk
1 1/3 cups flaked coconut
1(8oz.)cool whip thawed
1/2teaspoon vanilla
1 prepared graham cracker crumb crust

Instructions :
Beat cream cheese and sugar in large bowl. gradually add milk, beat until smooth. Stir in coconut, whipped topping and vanilla. Spoon into crust. Freeze 4 hours or until firm. Garnish with toasted coconut and maraschino cherries, if desired. Let stand at room temp.15 minutes or until pie can be cut easily. Store leftover pie in freezer.

Makes 8 servings

Sunday, December 17, 2006

Pie Recipes #206 - Hot Fudge Pie Recipe

Hot Fudge Pie

Submitted by Deb - thanks for today's pie recipes, Deb!

1 stick margarine
1 cup sugar
3 T flour
3 T cocoa
2 eggs, lightly beaten
1 t. vanilla
1 shallow pie shell

Melt margarine in saucepan. Remove from heat. Add sugar, flour, and cocoa. mix well. Add eggs and vanilla. Pour into pie shell. Bake at 350 F. for 30-35 minutes or until center is almost set. Serve warm with ice cream.

Pie Recipes #205 - Mississippi Mud Ice Cream Pie Recipe

Mississippi Mud Ice Cream Pie
Recipe by : Adriana Lorini
Recipe submitted by: Deb

Prep: 20 min
Makes: 10 servings
Freeze: 6 1/2 hours or up to 2 weeks

1 chocolate graham ready-made pie crust
2 pints each vanilla and coffee ice cream, 1 pint of each slightly softened to start with
2/3 cup chocolate-fudge ice cream topping
1/2 cup chopped toasted pecans

Instructions:1) Spoon tablespoonfuls softened ice cream into ready-made pie crust, alternating flavors, packing them down as to you. Drizzle with half the topping and nuts. Freeze for 3 hours or until firm. 2) Soften remaining ice cream. Scoop onto pie. Sprinkle with remaining topping and nuts. Freeze 3 hours or until firm. Remove from freezer 15 minutes before serving

Pie Recipes #204 - Reduced Fat Tiramisu Pie Recipe

Reduced Fat Tiramisu Pie
Submitted by Deb

Ingredients :
1 Ready Crust Graham Cracker pie crust
1 15oz container fat free ricotta cheese or 2 (8oz) packages fat free cream cheese softened
1/2 cup sugar
1/2 tsp. vanilla
2 eggs
2 tbsp. brandy
6 lady fingers, split
1/2 cup strong black coffee
1 cup light frozen whipped topping, thawed
1 square semi-sweet chocolate, shaved
cocoa powder

Serves: 8

Instructions :
1) Mix ricotta cheese or cream cheese, sugar and vanilla at medium speed with electric mixer until well blended. Add eggs; mix until blended. Blend in brandy. Arrange ladyfingers on bottom of pie crust and drizzle with coffee.
2) Pour cheese mixture into pie crust
3) Bake at 350, 40 minutes or until center is almost set. Cool. refrigerate 3 hours or overnight. Garnish with whipped topping, chocolate shavings, and cocoa just before serving.

Tuesday, December 12, 2006

Pie Recipes #203 - Peanut Butter Fudge Oreo Cookie Pie Recipe

Submitted by Linda

1 Keebler ready-made Oreo pie crust
1 (4oz) box instant French vanilla pudding mix
1 cup cold milk
3-4 tablespoons creamy peanut butter (or more if you like)
1 jar chocolate fudge sauce (Smuckers or Dove)
1 regular container Cool Whip (thawed)

Have pie crust ready. Carefully spread/frost the bottom and sidesof pie crust with fudge sauce (if really thick microwave for afew seconds). You won't need to use the whole jar.In a bowl, blend instant pudding and 1 cup milk using a whisk.Using an electric mixer, add the peanut butter (mixture will bethick). Spoon onto the fudge layered pie crust.Top with Cool Whip. Garnish with any Oreo crumbs from the piecrust.Refrigerate.

This is so quick and easy but everyone thinks it takes a longtime because of the taste. Doesn't last long at events.

Pie Recipes #202 - Old Fashioned Blackberry Pie Recipe

Old Fashioned Blackberry Pie Recipe
Submitted by Linda

1 c. sugar
2 tbsp. minute tapioca
1/8 tsp. salt
1/2 tsp. grated lemon peel
3 c. fresh blackberries
1 tbsp. butter or margarine

2 c. flour
1 tsp. salt
3/4 c. shortening
1/3 c. cold water

Blend sugar, tapioca and salt in bowl. Add blackberries and lemon
Stir and set aside while making crust. Pastry crust: Sift flour and
salt into a bowl. Cut in shortening with blender. Add water and toss
lightly. Make two balls. Roll out bottom crust. Place in pie pan and
add filling. Dot with butter. Roll out top crust. Dampen lower crust
Place top crust on. Seal edges. Cut designs with sharp knife for
escape of steam. Sprinkle with a small amount of sugar. Bake 425
degrees for 15 minutes, then 375 degrees for about 40 minutes

Pie Recipes #201 - Brown Sugar Pie Recipe

~~Brown Sugar Pie~~
Submitted by Linda

5 eggs
4 c. brown sugar
1/2 c. butter
1 c. milk
2 tbsp. flour
1 tsp. vanilla

Mix ingredients well. Pour into unbaked pie crusts and bake at 350
degrees for about 30 minutes. Makes 2 pies.

Tuesday, December 05, 2006

Pie Recipes #200 - Maple Pumpkin Pie Recipe from Light and Tasty Magazine

Maple Pumpkin Pie
Submitted by Linda

Prep: 15 min. + chilling
Bake: 55 min

.1-1/2 cups all-purpose flour
1 tablespoon sugar
1/2 teaspoon salt
1/4 teaspoon baking powder
1/3 cup canola oil
1 teaspoon cider vinegar
2 to 4 tablespoons cold water

1 can (15 ounces) solid-pack pumpkin
3/4 cup egg substitute
1/2 cup maple syrup
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon maple flavoring
1/4 teaspoon ground nutmeg
1 cup fat-free evaporated milk

In a small bowl, combine the flour, sugar, salt and baking powder.Stir in oil and vinegar. Gradually add water, tossing with a forkuntil a ball forms. Shape into a 6-in. circle. Roll out between twopieces of plastic wrap to fit a 9-in. pie plate. Remove top piece ofplastic wrap; invert pastry into a 9-in. pie plate coated withnonstick cooking spray. Remove remaining plastic wrap. Trim pastryto 1/2 in. beyond edge of plate; flute edges. Refrigerate for 20minutes or until chilled.In a large bowl, combine the pumpkin, egg substitute, syrup,cinnamon, ginger, maple flavoring and nutmeg; mix just untilblended. Gradually stir in milk. Pour into pastry shell.Bake at 450° for 10 minutes. Reduce heat to 350°; bake for 45-50minutes or until a knife inserted near the center comes out clean.Cool on a wire rack. Store in the refrigerator. Yield: 8 servings.

Nutritional Analysis: 1 piece equals 282 calories, 10 g fat (1 gsaturated fat), 3 mg cholesterol, 245 mg sodium, 42 g carbohydrate,3 g fiber, 8 g protein. Diabetic Exchanges: 2-1/2 starch, 2 fat.

Source: Light and Tasty magazine

Pie Recipes #199 - Fried Sweet Potato Pies Recipe

Fried Sweet Potato Pies
Submitted by Linda

Serves/Makes: 25

4 1/2 cups plain or self-rising flour
3 tablespoons granulated sugar
1/2 cup shortening (lard, Crisco)
2 eggs
1 cup milk

3 cups mashed sweet potatoes
2 cups granulated sugar
3 eggs, lightly beaten
1 (5 ounce) can evaporated milk
1/4 cup unsalted butter, melted
3 tablespoons all-purpose flour
1 teaspoon Pure vanilla extract
Oil for frying
confectioners sugar for dusting, optional

Directions:In a bowl, combine flour and sugar; cut in shortening untilmixture resembles coarse crumbs. Combine eggs and milk;add to flour mixture, tossing with a fork until a ball forms.DON'T overmix! Cover and chill several hours.Filling: In a large bowl, combine ingredients; stir untilsmooth. Divide dough into 25 portions. On a floured surface,roll each portion into a 5-inch circle. Spoon 2 tablespoons offilling on half of each circle, keeping away from the edges.Moisten edges with water; fold dough over filling and pressedges with a fork to seal. Prick tops with a fork 4 to 5times. In an electric skillet, heat 1/2 inch shortening to 375 degrees. Fry pies, a few at a time, for 1 minute on each sideor until golden brown.Drain on a rack or on paper towels. Dust with confectioners sugar, if desired. What you don't eat (if any), store inrefrigerator.

Pie Recipes #198 - Maple Syrup Pie Recipe

Maple Syrup Pie
Submitted by Linda

Makes 2 pies

Pastry for 2-crust pie
1 cup maple syrup
1/2 c water
3 tbsp cornstarch
2 tbsp cold water
1/4 c chopped nuts

Preparation Method:

Boil the maple syrup and 1/2 cup of water for 5 minutes.Blend the cornstarch with the 2 tablespoons of water and addto the syrup. Cook, stirring constantly, until mixture is smoothand transparent. Add the butter and chopped nuts and let itcool. Bake between two crusts at 400 degrees F for 25-30minutes.