1 servings
1 1/2 ts Unflavored Gelatin
3 tb Cold Water
6 oz White Choc.-flav. baking bar
1 1/4 c Whipping Cream
1 ts Vanilla Extract

Servings: 1

* White Chocolate-flavored baking bar should be grated.

Sprinkle gelatin over water in a small saucepan; let stand 1 minute.

Cook over low heat, stirring until gelatin dissolves. Add grated baking bar and stir constantly until chocolate melts; cool slightly.

Combine whipping cream and gelatin mixture in a mixing bowl; beat at medium speed of an electric mixer until thickened. Stir in vanilla.

Makes 3 cups.

Source: Christmas with Southern Living 1989

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6 Servings
2 pk 4 Serving size Vanilla Pudding and Pie filling
2 c Eggnog
1 1/4 c Milk
1/8 ts Ground nutmeg
1 9 inch Baked Pie shell
Coolwhip to taste
1 tb Rum is desired

Combine puddingmix,eggnog,milk and nutmeg in pan.

Cook and stir over medium heat until mixture comes to a full boil; remove from heat; add rum if desired and cool 5 minutes, stirring twice.

Pour into pie shell.

Cover surface with plastic wrap.

Chill at least 3 hours.

Garnish with coolwhip and pecans or other nuts or just a little nutmeg sprinkled on coolwhip.

Source

Yield: 8 servings

1/4 c Butter; softened
1/4 ts Salt
2 Egg yolks
1/4 ts Cinnamon, ground
2 tb Juice, apple, conc.
1/8 ts Allspice, ground
2 ts Extract, vanilla
1 1/2 c Almonds, ground
1 c Flour 10 oz Fruit spread, raspberry
1/2 ts Baking powder

Use blanched almonds or hazelnuts.

Beat butter in large bowl until light and fluffy. Blend in egg yolks, juice concentrate, and vanilla. Combine flour, baking powder, salt, cinnamon, and allspice; mix well. Stir in almonds. Gradually add to butter mixture, mixing until well-blended. Spread 1-1/2 c batter evenly onto bottom of 10″ tart pan with removable bottom or 10″ springform pan. Spread fruit evenly over batter, leaving 1″ border around edge. Spoon remaining batter into pastry bag fitted with 1/2″ plain or star tip. Pipe batter in lattice design over fruit spread. Chill 30 minutes.

Preheat oven to 350. Bake tart 35 minutes, until crust is golden brown and fruit spread is bubbly. Cool completely on wire rack. Serve at room temperature.

Nutrition information per slice:
486 calories
8 gm protein
41 gm carbohydrate
34 gm fat
63% of calories from fat
100 mg cholesterol
276 mg sodium
3/4 diabetic starch/bread exchange
6-1/4 diabetic fat exchange
2 diabetic fruit exchange
1/2 diabetic medium-fat meat exchange

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Yield: 1 Pie

Some might wonder the connection between Key Lime Pie and Ernest Hemingway, but he hung out a lot, a regular squatter of sorts, at Papa John’s Bar, Key West Florida. There are not too many recipes attributed to him, and then I recently ran across this one for Key Lime Pie. The intro to the recipe attributes that Hemingway used to live at 1599 Bathurst Street in Toronto, Canada. He was working as a young journalist then for the Toronto Star. He eventually moved to Florida, then Cuba, and developed a fond appetite for white rum, seafood and Key West Lime Pie. He hung out quite a bit with such randy’s as Steven Boyd. Papa John’s is quite a museum in itself and sports newspaper articles and pictures of Papa and his cronies (including Boyd). So here is Papa’s Key Lime Pie. I do believe this recipe was printed at one time in the Toronto Star.

• 1 cup sugar 250 mL
• 1/4 cup white flour 50 mL
• 3 TBS cornstarch
• 2 cups spring water
• 3 egg yolks
• 1 TBS margarine
• 1/4 cup fresh lime juice
• grated rind of 1 lime
• one baked pie shell
• meringue pie topping

Combine sugar, flour, cornstarch in top of double boiler and gradually stir in water. Cook over medium heat, whisking until thickened.

Beat egg yolks and gradually stir some of cooked mixture into beaten egg yolks. Return this mixture to double boiler and cook and whisk another 3 minutes.

Stir in margarine, lime juice and rind. Cook to lukewarm. Pour into your favorite baked shell and cool thoroughly. Top with meringue and brown under broiler, or your favorite whipped cream topping.

For you pie shell, why not add a small amount of sugar and some finely crushed macadamia nuts? Takes it a cut above.

(And I always use more lime juice–its a matter of taste. I like it tart and cut back on the sugar.)

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Yield: 6 Servings

1 lb Cream cheese (2.8 oz. pack)
1 c Blueberry pie filling
2 c Graham cracker crumbs
1/4 lb Melted butter
2 tb Sugar
1/4 pt Sour cream

Preheat oven to 350 degrees.

Mix ingredients well and line a 9″ pie pan.

Bake

Source

1 Tablespoon Gelatin (unflavored)
2 Tablespoons cold water
2 cups half & half
1/4 teaspoon salt
3 egg yolks well beaten
1 1/2 teaspoon vanilla
2/3 cup sugar
1/4 teaspoon almond extract
3 egg whites
1/2 cup almonds
Maraschino cherries to garnish

Scald cream in double boiler. Add salt and 1/3 cup sugar to egg yolks. Add small amount of scalded cream to egg mixture. Then add remaining cream. Put all back in double boiler and cook for 7-10 minutes. Add vanilla, almond extract and gelatin, blend well. Chill until slightly thickened. Beat egg whites until stiff. Add remaining 1/3 cup sugar gradually. Fold egg mixture into chilled mixture, add nuts. Pour into a baked pie shell and chill until ready to serve (at least 2 1/2 hours). Garnish with maraschino cherries.

3 Servings
————————-THE CRUST——————————
1 1/4 c Flour;all purpose
1 ts Salt
4 tb Butter;sweet,cold&cut up
3 tb Shortening; cold
3 tb Water; ice

————————THE FILLING—————————–
3 Eggs; beaten
1 c Sugar
1/2 c Light corn syrup
1/2 c Dark corn syrup
1/3 c Butter; melted unsalted
2 tb Bourbon
1/2 ts Salt
1 c Pecans; chopped

1. Crust – Place flour, sugar and salt in bowl of food processor.
Pulse just to combine. Add butter and shortening. Pulse until
mixture resembles coarse meal. With machine running, slowly pour in
water. Process just until mixture begins to come together. Gently
press dough into a ball. Wrap in plastic and refrigerate for 30
minutes. 2. On a lighly floured surface, roll out dough to fit a 9
in. plate. Place dough in plate and trim, crimp edges. 3. Preheat
oven 375 degrees. 4.FILLING Whisk together the eggs, sugar, corn
syrups, butter, bourbon and salt. Place the pecans in the bottom of
the pie plate. Pour the filling over the pecans. Bake until set,
about 35-40 minutes. Randy Rigg

Click here for more delicious pecan pie recipes >>

How easy!!

1 1/4 packages of Nabisco graham crackers (do not use the whole box)
1 can sweetened condensed milk
1 1/2 cups chocolate chips

Break the graham crackers into crumbs . Add sweetened condensed milk and chocolate chips. Pour into a buttered, small oblong or 9×9 square pan. Bake for 30 minutes @ 350 degrees.

I have not tried this one yet but it sure sounds good!

Hailstone Icecream

You will need:
1 quart heavy cream
3/4 cup sugar
1 teaspoon vanilla
1 gallon ice cubes
Rock salt

Measuring cup and spoons
Mixing bowl
Eggbeater or whisk
Large jar with a lid
Large pot or bowl (this must be deeper than the jar, and at least 6″ larger in diameter)

Whip the heavy cream until it forms soft peaks. Add sugar and vanilla. Pour mixture into the jar, leaving at least 2-3″ of air space for expansion after the mixture freezes. Put the lid on the jar and make sure it is tightly closed. Set the container into the pot or bowl and place ice cubes around it about halfway up. Sprinkle a layer of rock salt on top of the ice. Add more ice to within an inch of the top of the container. Sprinkle another layer of salt on top.

Twist the inner container back and forth, keeping the mixture moving as it freezes. You can rest for a few minutes at a time and then twist some more. Pour off the water as the ice melts, and add more ice to keep it high. Check the mixture after half an hour to see if it is thick enough to be ice cream. Spoon into dishes and serve.

I came across this recipe as I was trying to find some easy recipes for our Cub Scout Pack. Check it out it sure sounds good! Dessert Burritos.