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Washington Cherry Cream Cheese Pie

6 ounce graham cracker pie crust
8 ounce package cream cheese, softened
14 ounce can sweetened condensed milk (NOT evaporated milk)
1/3 cup lemon juice, fresh or bottled (NOT lemon extract)
1 teaspoon vanilla
21 ounce can cherry pie filling

Let cream cheese stand at room temperature until softened. In medium bowl, beat cream cheese until light and fluffy.
Slowly add sweetened condensed milk, beating until smooth.
Stir in lemon juice and vanilla until well mixed.

Pour into crust. Chill 3 hours until firm and then top with cherry pie filling.


Strawberry Pie

1 prebaked pie crust - Cooled completely
1 C. water
1 C. white granulated sugar
3 Tbsp. cornstarch
1/4 C. strawberry gelatin powder
1 pint of fresh strawberries, hulled and sliced


Prebake pie crust according to directions on package.
Prick the inside of the pie crust all over with a fork and bake at 400F degrees for about 10-15 minutes, then allow to cool completely.

Wash and hull strawberries.
Then cut them in half (or maybe smaller depending on how big your berries are).

Buttermilk Pie

1/2 C. melted butter
1 1/2 C. sugar
3 eggs Beaten
pinch salt
1 tsp vanilla
1 C. buttermilk
3 TBS flour

-Beat butter and sugar together until light.
-Add eggs and beat; beat in vanilla
-Sift dry ingredients and add to the batter alternating with buttermilk.
-Beat until smooth
-Pour into unbaked pie shell.

Bake for 10 min at 400 F; reduce heat to 350 F for 50-60 min.
Knife inserted should come out clean."

Lynette Wick

How to Freeze and Bake Apple Pie

How to Freeze and Bake Apple Pie


No Bake Butterfinger Pie

Ingredients :
7 (2 ounce) butterfinger candy bars
1 (8 ounce) package cream cheese, softened
1 (12 ounce) carton Cool Whip
1 graham cracker crust
chocolate syrup (optional)

Directions :

Put 6 candy bars in a blender to crush them up.
Make sure there are no large chunks.
Mix together the crushed candy bars, cream cheese, and cool whip.
Pour mixture into pie crust.
Coarsely chop the last candy bar to sprinkle on top of pie.
Drizzle with chocolate syrup, if desired.
Chill pie until ready to serve (it needs at least an hour or so to firm up).

Double Cherry Pie

4 cups frozen unsweetened tart cherries
1 cup dried tart cherries
1 cup granulated sugar
2 tablespoons quick-cooking tapioca
1/2 teaspoon almond extract
1 Pastry for 2-crust 9-inch pie
1/4 teaspoon ground nutmeg
1 tablespoon butter

Combine frozen cherries, dried cherries, granulated sugar, tapioca and almond extract in a large mixing bowl; mix well. (It is not necessary to thaw cherries before using.)
Let cherry mixture stand 15 minutes.

Line a 9-inch pie plate with pastry; fill with cherry mixture. Sprinkle with nutmeg. Dot with butter.

Cinnamon Roll Apple Pecan Pie

This pie started from an inspiration I found on Pinterest. Making the crust from a store bought tube of cinnamon rolls. What a brilliant
idea!! A small bag of apples from my dads tree, some pecans and there you have it!!!

I first laid the cinnamon rolls out on the counter and rolled them flat with a rolling pin making sure all the sides are connecting. Transfer to a lightly greased pie plate.
Be sure and press together any holes.

For the filling I peeled and sliced about 8 cups of apples. I mixed the following to the apples:

1 cup sugar
1 tsp. cinnamon

Apple Pie Spice Blend

1/4 cup ground cinnamon
1 tbsp ground allspice
2 tsp ground nutmeg*
2 tsp ground ginger
1/2 tsp ground cardamom (optional)

Combine all ingredients for desired mix and blend well. Store in a small, airtight container.
Feel free to experiment with amounts to get a blend that works for you.

*If using freshly ground nutmeg, you might want to cut back a little bit because the flavor can be quite strong. Since you’re going to be storing the
mix anyway, it is not crucial to use freshly ground here.

Pumpkin Pie Spice Blend

1/4 cup ground cinnamon
2 tbsp ground ginger
2 tsp ground cloves
1 tsp ground nutmeg*
1/2 tsp ground cardamom (optional)

Combine all ingredients for desired mix and blend well. Store in a small, airtight container.
Feel free to experiment with amounts to get a blend that works for you.

*If using freshly ground nutmeg, you might want to cut back a little bit because the flavor can be quite strong. Since you’re going to be storing the
mix anyway, it is not crucial to use freshly ground here

Chicken Pot Pie

Chicken Pot Pie

2 C. chicken (1 fryer or 4 breasts)
1 (20 oz.) pkg. frozen mixed vegetables
2 cans cream of chicken soup
1 C, chicken broth


1 C. self rising flour
1 stick margarine
1 C. milk

Cut chicken into chunks. May be pre-cooked. For convenience canned chicken breast may be used.
Layer vegetables, chicken and soup mixture in a 2 quart greased casserole dish.
Pour topping over the mixture and bake at 400 degrees for 1 hour or until golden brown.

Apple-Cinnamon Wontons a la Mode

2 spray(s) butter-flavour cooking spray, divided
2 medium fresh apple(s), McIntosh, peeled, cored and minced
1 Tbsp packed light brown sugar
1 tsp fresh lemon juice
1/2 tsp ground cinnamon
24 item(s) wonton wrapper(s), half of a 12 oz package
1 1/2 Tbsp powdered sugar
3 cup(s) light vanilla ice cream

Preheat oven to 350ºF. Coat a large baking sheet with cooking spray.

In a medium bowl, combine apples, brown sugar, lemon juice and cinnamon; toss to coat apples.

How to Make Pastry Flour

If you've ever come across a recipe calling for pastry flour, but cannot find it locally, pastry flour can be attained by mixing equal parts cake flour and all-purpose flour.

Bite-Sized Eclairs

1 pkt Vanilla pudding mix (instant)
1 1/2 cup Milk
1/2 cup Heavy cream
2 TBS Powdered sugar
1/2 tsp Vanilla

Cream Puffs:
1/2 cup Water
1/8 tsp Salt
1/4 cup Butter
1/2 cup Flour
2 Eggs

1/2 cup Chocolate chips
1 tbl Shortening
1 tbl Corn syrup
1 1/2 tsp Milk

Mix dry pudding and milk and chill for one hour.

Beat whipping cream, powdered sugar, and vanilla 'til stiff.

Ice Cream Pie

1 pastry or graham cracker pie shell
1 pt. strawberry, ice cream
1 C. milk
1 pkg. instant strawberry pudding

Blend ice cream and milk together in a bowl. Add strawberry pudding and beat until mixed.
Pour into pie shell.
Refrigerate 1 hour before serving

** Any flavor of Ice cream/Pudding can be used

How to aMake a Pie crust Video

Perfect Meringue

3 egg whites
1/2 small jar marshmallow cream

Beat 3 egg whites until fairly stiff. Fold in 1/2 small jar marshmallow cream.
Will hold it's shape and not tear when cut.

Rhubarb Pie

2 cups sugar
3 tablespoons flour
2 eggs, beaten
5 1/2 cups coarsely chopped rhubarb
2 − 8" unbaked pie shells
Crumb Topping:
1 cup flour
1/2 cup brown sugar
1/4 cup shortening
1/2 teaspoon baking soda
1/2 teaspoon baking powder

To prepare filling combine sugar, flour and eggs. Stir to form a thick paste. Fold in rhubarb pieces.
Spoon into 2 unbaked pie shells (cut recipe by half if you only want to make one pie)
To prepare crumbs combine all ingredients and mix well.
Sprinkle evenly over rhubarb mixture.

Chocolate Pecan Pie - Betty Crocker

Best Flaky Pastry
1 cup Gold Medal all-purpose flour
1/4 teaspoon salt
1/3 cup plus 1 tablespoon shortening or 1/3 cup lard
2 to 3 tablespoons cold water

Pecan Filling
2/3 cup sugar
1/3 cup butter or margarine, melted
1 cup corn syrup
2 tablespoons bourbon, if desired
1/2 teaspoon salt
3 eggs
1 cup pecan halves or broken pecans
1 bag (6 ounces) semisweet chocolate chips (1 cup)

Heat oven to 375 degrees F.

No Crust Easter Pie

1 1/2 lb Ricotta
1 lb Cream cheese
1 1/2 cups of sugar
6 Eggs
2 tb Vanilla
6 tb Flour
1 pt Sour cream

Cream together the ricotta and cream cheese and the sugar; add the eggs, beating them in one at a time. Add the vanilla.
Spoon in the flour and sour cream, mix well.
It's going to be loose, don't worry.
Pour mixture into a 10" springform cake pan.

Bake in a 325 deg oven for about 1 hour.

How to Make Pie Pastry Dough with Food Processor

Magic Crust Custard Pie

1/4 cup margarine
4 eggs
3/4 C. white sugar
1 pinch salt
2 C. milk
2 tsp vanilla extract
1/2 C. all purpose flour

Put all ingredients into a blender. Blend for 30 seconds.
Pour into buttered 9 inch pie pan. Sprinkle with nutmeg.
Bake at 350 degrees for 45 minutes.

Serves: 8

The flour will settle to make its own crust.

Compliments of Joyce Carter

Never Fail Pie Crust

3 cups all-purpose flour
1 1/2 cups shortening
1 teaspoon salt
1 egg
1 tablespoon distilled white vinegar
5 1/2 tablespoons water

1. Whisk together the flour and salt. Blend in shortening until texture resembles coarse crumbs.
2. Mix together egg, vinegar, and water. Pour into flour mixture, and mix together.
3. Roll dough out between wax paper; no extra flour is needed to roll out dough if wax paper is used.
Use as directed in recipe.

Servings: 16

Chocolate Kiss Pie

1 12-13-ounce package chocolate kisses
2 ounces milk
1 8-ounce package cream cheese
1 12-ounce carton frozen whipped topping, thawed
1 chocolate ready-made pie crust

Remove foil wrappers and melt kisses over medium heat in the milk. When melted, add cream cheese and stir until completely melted.
Rapidly stir in whipped topping with the heat off. (Be careful it doesn't burn.)

Pour into crust. Refrigerate until set.

Serves 6-8.

Magic Pie recipe

4 eggs
1/4 cup margarine
1 cup white sugar
1/2 cup flour
1/4 teaspoon salt
1/2 teaspoon baking powder
2 cups milk or half and half
1 cup coconut
1 teaspoon vanilla

Place all ingredients in blender at one time and blend until mixed together.
Pour into a buttered 10-inch piepan.
Bake in a 350 degree oven for 1 hour.

When done, crust will be on bottom, custard in the middle, an coconut on top - right where they belong.

Quick 'N Easy Strawberry Pie

2 cups fresh strawberries, divided
2/3 cup boiling water
1 pkg. (3 oz.) JELL-O Strawberry Flavor Gelatin
ice cubes
1/2 cup cold water
1 tub (8 oz.) COOL WHIP LITE Whipped Topping, thawed
1 ready-to-use reduced-fat graham cracker crumb crust (6 oz.)

Slice 1 cup strawberries; refrigerate for later use. Chop remaining berries; set side. Add boiling water to gelatin mix; stir 2 min. until completely
dissolved. Add enough ice to cold water to make 1 cup. Add to gelatin; stir until slightly thickened.
Remove any unmelted ice.

Lemon Scones

Lemon Scones
1 cup all-purpose flour -- (1-1/2)
1/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup whipping cream
2 teaspoons finely shredded lemon peel
Whipping cream

Preheat oven to 375 degrees F.
In a large mixing bowl combine the flour, the 1/3 cup sugar, the baking powder, and salt. Make a big dent or well in the center of flour mixture. Add the 3/4 cup whipping cream and lemon peel.
Stir until mixture is crumbly. Coat hands with a little flour.
Use your hands to gently knead the dough in the mixing bowl until it can be formed into a ball.

Rustic Apple Pie

How to Roll Out a Pie Crust

How to Make Pie Crust Video Using Food Processer

How to make Pie Crust ( Video)