Apple Pie

Apple Pie

By: Mary Chesney

Crust
Unbaked 8 inch double crust recipe as posted below.

Filling
3 cups peeled and sliced tart apples*
1/4 cup sugar
3/4 cup water
1 cup plus 2 tablespoons sugar
3 to 4 tablespoons flour
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon salt
1/2 teaspoon vanilla
3 tablespoons butter or margarine

Heat oven to 425 degrees.

For filling, combine apples, 1/4 cup sugar, and water in saucepan. Cook on medium heat until apples soften and become more transparent. Drain apples, reserving both apples and 3/4 cup liquid.

Combine 1 cup plus 2 tablespoons sugar, flour, cinnamon, nutmeg, salt, and vanilla in saucepan. Add reserved 3/4 cup apple liquid. Cook on medium heat until mixture comes to a boil and thickens. Add butter and reserved apples. Stir until apples are coated. Spoon into unbaked pie crust.

Cover with top crust. Fold top edge under bottom crust. Flute with fingers or a fork. Cut slits or design in top crust for escape of steam.

Bake at 425 degrees for 10 minutes. Reduce heat to 350 degrees and bake for 25 to 35 minutes or until crust is brown. I usually always turn my oven on broil to achieve the golden crust but watch carefully or it will burn.

*I use Granny Smith apples and have found that 1 apple is just about equivalent to 1 cup of sliced apples.

8 or 9 inch Double Crust
2 cups all-purpose flour
1 teaspoon salt
3/4 cup shortening
5 tablespoons cold water

Combine flour and salt in bowl. Cut in shortening (I use a fork) until all flour is blended in to form crumbs. Sprinkle water, one tablespoon at a time. Toss lightly with fork until dough will form a ball. Divide dough in half.
Press a dough ball between hands to form a 5 to 6 inch "pancake". Flour rolling surface and rolling pin (I use an old Tupperware glass) lightly. Roll dough into a circle. Trim one inch larger than upside-down pie plate. Loosen dough carefully. Fold into quarters. Unfold and press into pie plate. Prick bottom and sides with a fork to prevent shrinkage. Add pie filling.
Roll the second dough ball and lift onto filled pie plate. Trim 1/2 inch beyond edge of pie plate. Fold top edge under bottom crust and flute. Cut slits in top crust.
Bake according to directions.

Chocolate Crinkles

Chocolate Crinkles
by: Mary Chesney

3/4 cup butter, melted
1/2 cup unsweetened cocoa powder
1 cup sugar
2 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 6-ounce bag chocolate chips
3/4 cup powdered sugar

In a large bowl, mix the melted butter, cocoa powder and sugar; beat in the eggs and vanilla extract. In a medium-sized bowl, stir the flour, baking powder, baking soda and salt. Slowly mix in the wet ingredients, then stir in the chips. Refrigerate for 2 hours or overnight.

Preheat the oven to 350 degrees. Form the dough into 1-inch balls and roll in confectioners' sugar. Bake on an ungreased baking sheet for 12 minutes.

Chocolate Cake

Chocolate Cake
by: Mary Chesney

1 ¾ cup unsifted all-purpose flour
2 cups sugar
2 eggs
¾ cup cocoa
1 cup milk
1½ teaspoons baking soda
½ cup vegetable oil
1½ teaspoons baking powder
2 teaspoons vanilla
1 teaspoon salt
1 cup boiling water

Begin by putting water on to boil. I usually put more than 1 cup in a pot because some will evaporate as it heats up.

Combine dry ingredients in large mixer bowl. Add eggs, milk, oil, and vanilla. Beat 2 minutes at medium speed. Stir in boiling water (batter will be thin).

Pour into 2 greased 9 inch cake pans* or a 9 x 13 pan*. Bake at 350 degrees.

For 2 greased 9 inch cake pans-bake for 25 - 30 minutes. (I bake mine for 29 minutes)
For 9 x 13 pan-bake for 30 - 35 minutes (I cook mine for 30 minutes)

*Turn pans over and lay a piece of wax paper over them and cut out the shape of the bottom of the pan. Place the cut out wax paper in to pan and spray with cooking spray.

Chocolate Icing
6 tablespoons butter or margarine (softened)
½ cup cocoa (can use more or less if desired)
2 2/3 cups confectioners sugar
1/3 cup milk (can use more or less)

In mixer bowl, cream butter. Add cocoa and confectioners sugar alternately with milk beginning and ending with confectioners sugar. Beat to spreading consistency but keep it a little stiff. Keep in mind that you will be adding vanilla and it will make it too runny if you add too much milk. Blend in vanilla.

I double this recipe for a layer cake.

Strawberry Trifle

Strawberry Trifle
by: Mary Chesney

Ingredients
1 Angel food cake (I make mine from a Duncan Hines cake mix but store-bought is ok)

8 oz cream cheese, softened
1 ½ cups sugar
8 oz cool whip

Strawberry pie filling

Directions
In a large bowl (I use a punch bowl. If using a punch bowl, all ingredients should be doubled except for the Angel Food Cake.) Mix cream cheese and sugar until creamy. Add cool whip.

Tear apart angel food cake into small pieces.

Layer as follows: pieces of cake
cream cheese mixture
strawberry pie filling

Continue layers ending with the strawberry pie filling.

Another variation is to slice the angel food cake into 3 layers with the cream cheese mixture and strawberry pie filling between each layer. If using a Duncan Hines cake mix, you must double the other ingredients as the cake mix is much bigger than the store-bought version.

Layered Lemon Pie

Layered Lemon Pie
From: Mary Chesney

1 (8 oz) package cream cheese, softened
½ cup sugar
1 can Lemon Pie filling
1 (8 oz) carton Cool Whip
Graham Cracker Pie Crust-recipe below

In a small mixing bowl, beat cream cheese and sugar until smooth. Beat in half of the pie filling (I just use the whole can). Fold in cool whip and spoon into crust. Refrigerate for 15 minutes or until serving. Top with extra lemon filling if desired.

Graham Cracker Pie Crust

Mix: 1 ¼ cups graham cracker crumbs (I crush graham crackers in a large Ziploc bag)
¼ cup sugar
6-7 Tablespoons margarine, melted

Using back of large spoon (or your hand), press crumb mixture firmly on bottom and up side of an 8 or 9-inch pie plate.

When using a refrigerated or frozen pie filling, chill or freeze crust 5 to 10 minutes before filling.

Graham Cracker Pie Crust

Graham Cracker Pie Crust
From: Mary Chesney

Mix: 1 ¼ cups graham cracker crumbs (I crush graham crackers in a large Ziploc bag)
¼ cup sugar
6-7 Tablespoons margarine, melted

Using back of large spoon (or your hand), press crumb mixture firmly on bottom and up side of an 8 or 9-inch pie plate.

When using a refrigerated or frozen pie filling, chill or freeze crust 5 to 10 minutes before filling.

Peanut Butter Pie

Peanut Butter Pie
From: Mary Chesney

Graham Cracker Pie Crust-recipe below
½ cup smooth peanut butter
1 (8 oz) carton Cool Whip
4 oz softened cream cheese
1 ¼ cups powdered sugar

Mix all ingredients. Pour into crust.

Topping: Melt 1 cup chocolate chips in microwave slowly. (I always add a little shortening to make the chocolate softer). Pour chocolate mixture over pie and spread with a spoon. Refrigerate.

Graham Cracker Pie Crust

Mix: 1 ¼ cups graham cracker crumbs (I crush graham crackers in a large Ziploc bag)
¼ cup sugar
6-7 Tablespoons margarine, melted

Using back of large spoon (or your hand), press crumb mixture firmly on bottom and up side of an 8 or 9-inch pie plate.

When using a refrigerated or frozen pie filling, chill or freeze crust 5 to 10 minutes before filling.

Banana Split Cake

BANANA SPLIT CAKE
From: Nancy Carlisle

2-cups graham cracker crumbs
3-sticks butter
2-eggs
2-cups powdered sugar
1-tsp. vanilla
3 or 4-bananas, sliced
2-lb. can crushed pineapple, drained
9-oz. Cool Whip
3/4-cup chopped pecans
1-small jar cherries

Mix 2 cups graham cracker crumbs and 1 stick melted butter. Press into bottom of 13x9-inch pan. In mixing bowl, cream 2 eggs, 2 sticks of melted butter, 2 cups powdered sugar and 1 teaspoon vanilla. Beat with mixer for 15 minutes, no less. Spread over crumbs. Slice 3 to 4 bananas thin and layer with 2 lb. can crushed pineapple, well drained. Top with Cool Whip, then pecans and cherries.

Blueberry Salad

BLUEBERRY SALAD
From: Nancy Carlisle

2-small boxes blackberry jello
2-cups hot water
1-15 0z. can blueberries, drained
1-8 1/4 oz. can crushed pineapple, drained

Mix all ingredients, save the juices from the fruit and add enough water to make 1 cup. Add and mix well. Put in a 9x13-inch dish. Chill until firm and spread on topping.

TOPPING
1-8 oz. pkg. cream cheese
1/2-cup sugar
1-cup sour cream
1/2-tsp. vanilla

Mix and spread on top of jello. Sprinkle 1/2 cup chopped pecans on top.

Quick Italian Cream Cake

Quick Italian Cream Cake
From: Barbara DeMarcus

1 (18.5 oz) pkg white cake mix with pudding
2 large eggs
1 ¼ cups buttermilk
¼ cup vegetable oil
1 (3 ½ oz) can flaked coconut
2/3 cup chopped pecans
3 tablespoons rum or vanilla flavoring
Cream Cheese Frosting

Beat first 4 ingredients at medium speed with an electric mixer 2 minutes. Stir in coconut and pecans. Pour into 3 greased and floured 9-inch round cake pans. Bake at 350 degrees for 15 to 17 minutes. Remove from pans, and cool completely on wire racks.
Spread cream cheese frosting between layers and on top and sides of cake. Chill 2 hours before slicing.

Cream Cheese Frosting

1 box confectioners’ sugar
8 oz cream cheese
1 stick margarine1 teaspoon vanilla

Fresh Apple Cake

Fresh Apple Cake
From: Barbara DeMarcus

2 cups all-purpose flour
3 teaspoons cinnamon
1 teaspoon salt
1 ½ cups Wesson oil
2 cups sugar
4 eggs
3 cups chopped apples
1 cup pecans, or raisins (chopped)

Sift dry ingredients together. In a large bowl, combine oil, sugar and eggs. Add dry ingredients. Fold in apples and pecans. Bake in a 9 x 13 pan or Bundt pan at 350 degrees for 45-50 minutes. Cool and top with cream cheese frosting.

Cream Cheese Frosting

1 box confectioners’ sugar
8 oz cream cheese
1 stick margarine
1 teaspoon vanilla
You may use caramel icing instead of cream cheese icing if desired.

Honeybun Cake

Honeybun Cake
From: Mary Chesney

1 box yellow cake mix
¾ cup vegetable oil
½ cup sugar
4 eggs
1 cup sour cream
1 cup brown sugar
2 tablespoons cinnamon

Topping:
2 cups powdered sugar
4 tablespoons milk
2 teaspoons vanilla

Preheat oven to 300 degrees. In a small bowl, mix brown sugar and cinnamon. Set aside. Mix the cake mix, oil, sugar, eggs and sour cream. Pour ½ of the batter into a 9” x 13” pan sprayed with Pam. Sprinkle ½ of the brown sugar/cinnamon mixture on top of the batter in the pan and swirl with a knife. Add remaining batter. Top with remaining dry mixture. Swirl so cake will look like cinnamon buns. Bake for 1 hour. Mix topping ingredients together and spread on cake when slightly cooled.

Fruit Salad

Fruit Salad
From: Mary Chesney

2 cans chunk pineapple, drain and reserve juice
1 can mandarin oranges, drained
4 bananas, sliced
2 (3oz) packages vanilla instant pudding, (can substitute white chocolate pudding)
2 tablespoons tang

Combine 1 ½ cups of reserved pineapple juice with pudding. Add tang. Drain mandarin oranges. Combine fruit with dressing. Make one day ahead.

Spicy Apple Bundt Cake

Spicy Apple Bundt Cake
From: Mary Chesney

Serve this cake plain or, for a special flourish, with a scoop of low-fat ice cream or frozen yogurt and a drizzle of fat-free caramel sauce from a jar.

1 spice cake mix (I use Duncan Hines Moist Deluxe)
1 (21 oz) can apple pie filling
1 large egg + 2 egg whites (I use 2 eggs instead of 1 large egg and 2 egg whites)

1. Preheat oven to 350 degrees. Spray a 10-inch Bundt pan with Pam.

2. With electric mixer on low speed, beat the cake mix, apple pie filling, egg, and egg whites in a large bowl until moistened, about 30 seconds. Increase the mixer speed to medium and beat until well blended, about 2 minutes. Pour the batter into the pan.

3. Bake until a toothpick inserted into the cake comes out clean, about 40-45 minutes. Cool in the pan on a rack 20 minutes. Remove from the pan and cool completely on the rack. Sift the confectioners sugar over the top just before serving.

Makes 18 servings
per serving (1/18 of cake): 156 Cal, 2 g Fat, 1g Sat Fat, 12 mg chol, 192 mg Sod, 33 g Carb, 1 g Fib, 2 g Prot, 57 mg Calc. Points:3

Pina Colada Cake

Pina Colada Cake (non alcoholic)
From: Barbara DeMarcus

Duncan Hines white cake mix
Coco Lopez (cream of coconut), shake well, (comes in a can the size of a canned coke where drink mix is)
1 small box instant coconut cream pudding
1 small container of cool whip
Shredded coconut

Mix cake as directed. Bake in 9” by 13” pan. Use toothpick to punch holes in top of cake. Pour Coco Lopez into holes in cake while still hot. Mix pudding as directed and spread over cake (let cake cool first). When cold, top with cool whip and coconut. Refrigerate. It is so moist and delicious in your mouth!

Chocolate Pie

Chocolate Pie
From: Mary Chesney

2 1/4 cups sugar
3/4 cup cocoa
pinch of salt
1 heaping cup plain, all-purpose flour
Mix in heavy pot.

To dry mixture add:
3/4 cup evaporated milk (1 small can)
4 cups water
5 egg yolks---save egg whites for meringue if desired
2 tablespoons butter or margarine

Cook until thick on low to medium heat stirring constantly. Let cool. To cool, set pot in cold water (in sink) and stir until cool; then add 1 teaspoon vanilla, stirring until well blended. Pour into already baked pie crust.

Top with meringue if desired.

YIELD: 2 pies

Classic Crisco Crust for two 9-in pies

2 cups all-purpose flour
1 teaspoon salt
3/4 cup shortening
5 tablespoons cold water

1. Combine flour and salt in bowl.
2. Cut in shortening using pastry blender (I use a fork) until all flour is blended in to form pea-size chunks.
3. Sprinkle water, one tablespoon at a time. Toss lightly with fork until dough will form a ball.
4. Divide dough in half.
5. Press dough ball between hands to form 5 to 6 inch "pancake". Flour rolling surface and pin lightly. Roll dough into a circle.
6. Trim one inch larger than upside-down pie plate. Loosen dough carefully.
7. Fold into quarters. Unfold and press into pie plate.
8. Fold edge under and flute with fingers or press with fork.For recipe calling for unbaked pie shell, follow baking directions given in that recipe. For recipe calling for baked pie shell, heat oven to 425 degrees. Thoroughly prick bottom and sides with fork (50 times) to prevent shrinkage. Bake at 425 degrees for 10 to 15 minutes or until lightly browned.

Pumpkin Dessert

PUMPKIN DESSERT
From: Mary Chesney

1 package yellow cake mix
1/2 cup butter, melted
3 eggs, divided
1 can (30 oz) pumpkin pie mix
1 can (5 oz) evaporated milk
1/2 cup sugar
1/4 cup all-purpose flour
3 teaspoons ground cinnamon

In a large mixing bowl, combine the cake mix, butter and one egg. Set aside 2/3 cup for topping. Press the remaining mixture into a greased 9 x 13 baking dish. In a mixing bowl, beat the remaining eggs. Add pie mix and milk; pour over crust. Combine the sugar, flour, cinnamon and reserved crumb mixture; sprinkle over pumpkin layer. Bake at 350 degrees for 45 minutes or until top is golden brown. Cool on a wire rack for 1 hour. Refrigerate for 2 hours or until chilled before cutting.