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Mocha Cheesecake, continued
Combine cream cheese, sugar, and eggs; blend until smooth. Add melted chocolate to 2
tablespoons of the sour cream; add to cream cheese mixture; blend in the coffee and vanilla
until all is mixed. Fold in remaining sour cream. Pour into 10-inch graham cracker crust in a
spring form pan. Bake 45 minutes in 350º oven. Cake will be soft.
Pie Crust
Olive Jacobson--recipe from Marliss Peterson
2
1
½ cups flour
cup Crisco
4 tablespoons cold water
1 egg
Cut Crisco into flour with pastry cutter. Mix egg and water together and add to flour mixture.
Use a fork to mix. Do not overmix or crust will be tough. Makes 2 pie crusts.
Glazed Strawberry-Rhubarb Pie
Eunice Nelson
Pastry for 2-crust pie
2 cups fresh strawberries
2 cups (1" pieces) fresh rhubarb
2 tablespoons butter
1 ¼ cups sugar
1/8 teaspoon salt
1/3 cup flour
Combine sugar, salt, and flour. Arrange half of berries and rhubarb in pastry lined 9" pan.
Sprinkle with half of sugar mixture. Repeat with remaining fruit and sugar mixture. Dot with
butter. Put on top crust. Bake at 350º for 45 minutes or until rhubarb is done.
Pecan Pumpkin Pie
Gary Nelson
1
1
3
1
½
(29 oz.) can pumpkin pie mix
(5 oz.) can evaporated milk
eggs, lightly beaten
cup dark brown sugar
teaspoon salt
2 teaspoons cinnamon
1 Pillsbury yellow cake mix with pudding
½ pound butter, melted and cooled slightly
1 ½ cups chopped pecans
Preheat oven to 350º. Line two 9" pie tins with waxed paper. Mix together the pumpkin,
milk, sugar, eggs, salt, and cinnamon. Pour into pans. Sprinkle cake mix over the top.
Distribute chopped pecans over cake mix and drizzle melted butter over all. Bake 1 hour.
Chill. Invert pie and cut into wedges.
Caramel Sauce:
2
2
sticks butter
cups dark brown sugar
1 cup heavy cream
Melt butter in heavy saucepan. Stir in the brown sugar and cream. Cook over medium heat,
stirring constantly, until all is melted and blended. Whisking the sauce helps to bring it
together. Serve warm. Refrigerate what is not used, reheat on low heat.
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