AMISH PEAR PIE

My dad is visiting here from WA state for a little while. His pear tree had a bountiful
crop this year and he brought a big box to share. They fell from the tree while they
were unripe, so I put them in a paper bag for a few days to ripen them. The gases
that occur naturally in the fruit to ripen it are more concentrated when placed into
a closed bag and the fruit ripens quickly and evenly.

I have never made a pear pie before, so I looked in my The Best of Amish Cooking
book and found a simple recipe with only 5 ingredients other than the pears. It was
very easy to make and the taste was wonderful. The pears were cubed instead of
sliced so they were tender but still held their shape without turning to mush. The
tiny bit of sugar and cinnamon that was sprinkled on the top added just the perfect
finishing touch of flavor.

If you have access to a few pears I think this would be a beautiful pie to serve for
Thanksgiving along with or maybe even instead of the traditional pumpkin pie.

AMISH PEAR PIE

1/4 cup flour
3/4 cup sugar
1 cup cream (not half & half)
1 Tbsp. fresh lemon juice
5 fresh pears, peeled and diced
1/4 teaspoon cinnamon
2 teaspoons sugar
1 9" unbaked pie shell

Sift together flour and sugar. Stir in cream and lemon juice. Mix with wire 

whisk until smooth. Gently fold in pears. Pout into unbaked pie shell and 

sprinkle with cinnamon & sugar.

Bake in a 400 degree oven for 45-50 minutes until the middle is set. I always 

place a pie shield on the crust about halfway through baking so the crust 

doesn't get too dark.

Cool at least 3 hours before serving so pie is correctly set up. 

Refrigerate leftovers.

RASPBERRY CUSTARD PIE

This is one of my favorite pie recipes! It is from a very old cookbook and uses
the kind of basic ingredients that most everyone will have in their cupboard.

I was asked to make pies for a board meeting last week and they asked for
Lemon Meringue and "something berry." I made this pie with raspberry topping
and the verdict was Wonderful!

Any kind of canned berries will do--blueberries, blackberries, strawberries, etc.
I prefer the tang of raspberries to off set the custard sweetness. This is a great
pie for the holidays with it's cheery colors and deliciously different flavors. Try it!

RASPBERRY CUSTARD PIE

FILLING

1/2 cup sugar

3 Tablespoons cornstarch

3 Tablespoons all-purpose flour

1/2 teaspoon salt

2 cups milk

1 egg, lightly beaten

1/2 teaspoon vanilla extract

1/2 cup whipping cream

1 Baked Pie Shell

In a saucepan, combine sugar, cornstarch, flour and salt. Gradually stir in milk,

whisking until smooth. Cook and stir over medium-high heat until thickened

and bubbly. Reduce heat, cook and stir 2 minutes more. Remove from heat and

stir a small amount into egg; return all to the saucepan. Cook and stir until

almost bubbly. Reduce heat and cook and stir 1 minute more (do not boil)

Remove from heat; stir in vanilla until smooth. Let cool completely to room

temperature. Once cooled, stir gently with a wire whisk to break up any lumps

so mixture is smooth.

Whip cream and gently fold into filling. Pour into baked pastry shell and refri-

gerate until set, a minimum of 2 hours. Pour chosen fruit filling over pie and 

return to refrigerator for at least an hour before serving.

Yield: 6-8 servings

NO TIME FOR APPLE PIE

Sometimes I crave apple pie. I'm probably not alone on this, am I? I like
making Apple Pie, but I don't always have time to roll the crust out and
put the pie together. Plus you do have some down time after taking the

pie out of the oven before you can serve it or it's too runny. I was looking

for a recipe I could make right before serving if I had to.

Recently I found this recipe that is quick to put together, has the same 

ingredients as Apple Pie and tastes almost as good. Almost.

I served it warm with some hot coffee and it was a hit. I also doubled the
recipe and baked it in a glass 9 x 13 pan, so I had to cook it a little longer.
The key is to make sure the sauce is bubbling and the apples are soft before
you take it out. Delicious!

NO TIME FOR APPLE PIE

CRUMBLE BASE & TOPPING:
½ cup cold butter, cut into bits
½ cup sugar
1 ½ cups plain flour
¼ tsp salt

FILLING:
5 cups peeled and sliced apples

(I always use Granny Smiths)
½ cup  sugar
2 TBS plain flour
1 tsp ground cinnamon
Pinch of salt
Freshly grated zest of ½ lemon

Preheat the oven to 350 degrees. Lightly butter an 8x 8" baking pan, or if
doubling the recipe use a 9 x 13" pan or glass casserole dish and set aside.

Measure the flour, salt and sugar into a bowl. Stir to combine. Drop in the

bits of butter and rub the butter into the flour mixture until resembles 

fine crumbs.

Divide the mixture in half and press half of it into the base of the baking 

pan. Reserve the other half.

Slice the apples into a large bowl. Stir the sugar, flour, cinnamon, and 

salt together. Stir this into the apples along with the grated lemon zest. 

Pour this mixture over the crumb base and press it down a bit with the 

back of a spoon (I skipped this step and my apples that were sticking up 

got kind of dark--lesson learned)

Sprinkle the remaining half of the crumb mixture evenly over top. Pat 

lightly in place.

Bake in the heated oven for 40 to 50 minutes, or until bubbling and 

golden on top.

Excellent served warm with vanilla ice cream--just as delicious the next day.

COOL CAKES!

More awesome cakes from my growing collection of pictures. No, I didn't 

make these! I keep a photo file of ideas that I can refer to when someone 

orders a cake. I think some of these are works of art. All of them are edible

--even the knife by the fish and the fur the boots are sitting on!

PRETTY- IN- PINK STREUSEL BROWNIES

I like cookbooks! That probably isn't a surprise to anybody that knows

me because of how much I like to cook. My good friend Jane gave me 

this book called Brownie Mix Bliss by Camilla V. Saulsbury.

I hardly ever use box mixes because I prefer to make most everything
from scratch. But, the other day the store had Brownie mixes on sale
for 1/2 price so I picked up a few for times when I might need a dessert
in a hurry.

Last Saturday was one of those times with 2 birthday cakes and a church
function all landing on the same weekend. I looked through the Brownie
Mix Bliss book and came up with Pretty-In-Pink Streusel Brownies. Just

the name alone made me want to make them! The recipe called for straw-

berry jam, but all I had was Red Plum. I figured it would probably still 

taste good and I was right. With each bite you get chewy brownie, tart jam 

and a nice cheesecake type flavor--YUM.

I like recipes that make a large batch and this one fills a 9 x 13 pan. You
do have to watch and make sure that these get done enough in the center,
but not too done or the edges will overbake and be hard (just like regular 

brownies.)

I received several enthusiastic thumbs up at church when everybody dug
in--is there a better rating system than that?

(go ahead, click the picture--I double dog dare you)

PRETTY- IN- PINK STREUSEL BROWNIES

1 Package Brownie mix 19.5 ounce
2 1/4 cups quick cooking oats
1 cup (2 sticks) butter, melted
2  8oz packages cream cheese, softened
1 1/4 cups berry jam, divided (strawberry, raspberry, plum, etc)
2 large eggs

Preheat oven to 350. Grease or non stick spray the bottom only of a 9 x 13 inch
baking pan. I foil lined the pan, leaving the foil hanging down over the short edges
so I could just lift the brownies out when they were done. That way the pan is
cleaner and the brownies are easier to cut neatly.

In a large bowl mix the brownie mix, oats and melted butter with a wooden spoon
until just blended and all dry ingredients are moistened.  Gently press half the
mixture evenly into the bottom of the prepared pan.

In another mixing bowl beat the cream cheese and 1/2 cup jam with the electric
mixer set on medium. Beat in eggs just until blended and spread over the base
layer. Dollop remaining 3/4 cup of jam in teaspoons on top of the filling. Gently
spread until the cream cheese layer is just covered. Sprinkle remaining crumb 

mixture over the jam and press gently into filling.

Bake 32-34 minutes until topping is firm and center is just set. Cool completely
on wire rack. Refrigerate at least 2 hours before serving so the middle is set. Cut
into bars.

Makes 24 large or 36 small bars.

PEANUT CHOCOLATE PARFAIT DESSERT

Here is another one of those keeper recipes that I print out and cover with a
plastic sleeve for my recipe notebook. When I read the ingredients I knew it
would be good--who can resist the peanut butter/chocolate combination?
Well, that and the fact that it was a $15,000 winner in the Pillsbury Bakeoff
also made me think it must be pretty good!

It is delicious without being overly sweet and if you cook the base just the
right amount of time it stays soft and kind of chewy. Warning--If you make
this for other people you may as well make copies of the recipe because they
are definitely going to ask for it!



PEANUT CHOCOLATE PARFAIT DESSERT

CRUST

1 package pudding included Devil's Food cake mix
1/2 cup butter, melted
1/4 cup milk
1 egg
3/4 cup peanuts, chopped large

Heat oven to 350 degrees. Grease and flour bottom only of 13 x 9 inch pan. In a large
bowl, combine all crust ingredients at medium speed until well blended. Spread evenly
in prepared pan and bake for 20 to 25 minutes. It is important not to over bake! Cool.

FILLING

3/4 cup peanut butter
1 1/2 cups powdered sugar
1 8oz pkg. cream cheese, softened
2 1/2 cups milk
1 8oz container frozen whipped topping, thawed
1 5.25oz pkg instant vanilla pudding mix

In small bowl combine peanut butter and powdered sugar at low speed until crumbly.
Set aside. In large bowl beat cream cheese until smooth. Add milk, whipped topping,
and pudding mix; beat at low speed 2 minutes until well blended.

Pour half of cream cheese mixture over cooled, baked crust. Sprinkle with half of peanut
butter mixture. Repeat with remaining cream cheese and peanut butter mixtures. Sprinkle
with 1/2 cup chopped peanuts and gently press into filling. Sprinkle with grated chocolate.

Cover, refrigerate or freeze until serving time. Store covered in refrigerator.

Yield: 16 servings

CARAMEL APPLE PECAN PIE

I love caramel apples! Well, as long as they have a crisp, tart apple in
the middle and homemade caramel that is. I have been looking for a
good recipe to try for a fancier apple pie, so I made this one tonight.

The recipe called for a deep pie dish and I couldn't remember where
I put mine since I hardly ever use it, so I doubled just the crust recipe
and baked it in a small 9 x 13 glass pan. I used Granny Smith apples for
tartness. It looks like a lot of fussing, but it really wasn't that difficult
to make.

I thought this pie was really good and all 3 kids gave it a thumbs up.
My husband said he loved the flavor, but the caramel stuck to his teeth
a little. Now I wonder if I was to pour the caramel over the apples and
then put the crumb mixture over that if it wouldn't help a bit with the
stickiness...the flavor was good enough that I will probably make this
again and try that.

Be sure and cut it with a knife rinsed in hot water between slices!



CARAMEL APPLE PECAN PIE

CRUST

1 cup flour
1/4 cup granulated sugar
1/2 cup butter
10 caramels, cut into 4 pieces each.

Mix flour, sugar and butter and press into buttered deep dish pie plate
covering the bottom and sides. Scatter the caramel pieces over the pie
shell and place in the freezer while you make the filling. Preheat the
oven to 400 degrees.

FILLING

8 cups peeled, cored and sliced apples (I always use Granny Smith)
1/2 cup firmly packed brown sugar
1 Tablespoon fresh lemon juice
2 Tablespoons granulated sugar
1 Tablespoon cornstarch
1/2 teaspoon cinnamon
1 teaspoon vanilla

Combine the apples, brown sugar and lemon juice in a large bowl. Mix well and
set aside for 10 minutes to juice. Mix the granulated sugar and cornstarch with
a whisk in a small bowl and stir into the fruit along with the cinnamon and
vanilla. Pour this filling into the pie shell, smoothing the fruit with your hands.
Put on the center oven rack and bake for 30 minutes.

PECAN CRUMB TOPPING

3/4 cup all purpose flour
3/4 cup pecan halves
1/2 cup granulated sugar
1/4 teaspoon salt
6 Tablespoons cold butter cut in 1/4" pieces

Combine the flour, pecan halves, granulated sugar and salt in a food processor.
Pulse several times, then scatter the butter over the mixture and pulse the machine
again until the mixture resembles fine crumbs. Transfer to a bowl and rub the
mixture between your fingers until it makes damp, gravelly crumbs. Place in the
refrigerator until ready to use.

Remove the pan from the oven after 30 minutes and reduce the temperature to
375 degrees. Carefully pour the crumb mixture over the pie, covering it completely.
Tamp the crumbs down lightly. Return pie to oven and bake until the juices bubble
thickly around the edges, about 35 minutes. Check to make sure the pie is not getting
too dark on top. You can cover it lightly with foil if it is.

Transfer the pie to a rack and cool for about an hour. At this point you can make the
caramel.

CARAMEL AND GARNISH

3 tablespoons butter cut in pieces
1 Tablespoon water
30 caramels
Pecan halves
1/2 cup chopped pecans

Combine the butter, water and caramels in the top of a double boiler over low heat
and barely simmering water. Stir occasionally to help melt the caramels. Whisk the
mixture until smooth and drizzle over the surface of the pie. Immediately press a
few pecan halves and sprinkle the chopped pecans over the caramel in random fashion.
You do have to work quickly in this step so the caramel doesn't firm up too much for
the pecans to stick.

Let pie set for at least an hour before serving for the filling to set up.

Serves 8--awesome with vanilla ice cream on the side!

ALMOND CHOCOLATE PIE

The luncheon I catered last week went great and I learned a lot! 24 women attended
and I received many compliments on the food (especially the chicken salad) One of
the things that didn't go so well was the butter. Earlier in the week I had softened
butter and put it into these cute rose shaped molds so that each person could have
a pretty pat of butter to go with their cloverleaf roll. The butter ended up softening
too fast and they had a difficult time getting it off the plate and onto the roll without
making a big mess. I will have to come up with a better plan for next time because
they were just too pretty not to use.

This is the customer's pie recipe that was also a big hit, although very, very rich. It
is simple to make and the pies come out very large and impressive. I decorated each
cut piece with whipped cream and a raspberry at the luncheon and they were served
on the customer's gorgeous gold plated china. I had my camera with me but ended
up being so busy serving & decorating the food that I wasn't able to get any pictures.

The good part about this pie recipe is you can make it in a regular pie pan and actually
cut 16 pieces from each pie instead of the usual 8 because it is so rich a small piece is
plenty to satisfy even the most devout chocolate lover. I recommend cutting each piece
with a knife dipped in hot water and keep the pie refrigerated right up until cutting
and serving. Decadent and Delicious!





ALMOND CHOCOLATE PIE

CRUST

2 cups chocolate cookie crumbs
1/2 cup shredded coconut
1/2 cup chopped almonds, toasted
3/4 cup butter, melted

Mix crust ingredients together and press into the bottom and up the sides of
a 9 inch pie plate.

FILLING

16 ounces semi-sweet chocolate, chopped
16 large marshmallows
1/2 cup half and half
1 pint heavy cream

In a saucepan heat the chocolate, marshmallows and half and half over low heat.
Stir until smooth. Refrigerate until cool to the touch (about 1 hour). Whip the cream
and fold it gently into the chocolate mixture being careful not to overmix and deflate
the mixture. Pour into the crust and refrigerate at least overnight for the pie to set
up properly. Delicious decorated with real whipped cream and chopped almonds.

RHUBARB CREAM DELIGHT DESSERT

My sister gave me fantastic organic rhubarb from her garden so here is the promised
rhubarb pie recipe I mentioned before. I doubled the recipe and made 2 pies at once
so I could give one to my sister and her family for giving me the rhubarb.

I think what makes this so good is that it has 3 layers and they alternate tart, sweet,
then tart. The crust is also very good, buttery and sweet. For you folks that don't bake
a lot and are not used to buttery crusts--this crust takes a little bit to fit into the pie
plate. Just be patient, keep your fingers floured and keep working it. It will eventually
even out into the plate and look really nice. Also try to get it up and over the edges of
the pie plate a bit so that it won't shrink back when cooked.

One thing I have to emphasize with this particular dessert--you must use a 10 inch
pie plate. If you don't it will overflow and burn all over your oven and you will have
to chisel the carmelized sugar away the next day. Yes, I am speaking from experience!
That and make certain your rhubarb is ripe and ready to use so the pie has the most
flavor. Truly delicious!

Yummy!

RHUBARB CREAM DELIGHT DESSERT

CRUST
1 cup flour
1/4 cup granulated sugar
1/2 cup butter

Mix flour, sugar and butter; pat into 10 inch pie plate and set aside.

RHUBARB LAYER
3 cups fresh rhubarb, cut in 1/2 inch pieces
1/2 cup sugar
1 Tablespoon flour

Combine rhubarb, sugar and flour; toss lightly and pour into crust.
Bake at 375 degrees for about 15 minutes.

CREAM LAYER
12 ounces cream cheese, softened
1/2 cup sugar
2 eggs

While crust w/rhubarb is cooking beat cream cheese until creamy
(no lumps!) and add sugar. Beat until fluffy. Beat in eggs one at a
time, then pour over hot rhubarb layer. Bake at 350 degrees for
about 30 minutes or until almost set.

TOPPING
8 ounces dairy sour cream
2 Tablespoons sugar
1 teaspoon vanilla

Combine topping ingredients and spread carefully over hot layers.
Chill before serving to allow pie to set up. Pie is easier to cut with
a sharp knife run under hot water between cutting pieces. Enjoy!