Paul and Penny

This is a family favorite that has been made on my mom’s side of the family since I was a little girl.

Crust:
1 stick butter (softened NOT melted)
1 cup flour
2 T sugar
pecan halves

Mix first 3 ingredients in a 8×9 inch square pan and press in to form the crust. Then press the pecan halves in all over the crust. Bake crust at 350 until golden brown. Watch closely! Cool completely.

Filling:

1 8 oz Philly cream cheese (softened)
1 T milk
1 cup powdered sugar
1 package Dream Whip
1 large banana
1 can blueberry pie filling
Using electric mixer cream together cream cheese and milk. Add powdered sugar, mix. Seperately mix 1 packet of Dream Whip according to package directions. Then mix it into the cream cheese mixture with the electric mixer. Set aside. Slice the banana over the top of the cooled crust.  Pour cream mixture over bananas. Top with a can of blueberry pie filling. Chill for several hours before serving.

Yum Yum

Melt 1 stick oleo and mix with 2 c graham cracker crumbs (some I have eaten taste like they used cinnamon graham crackers)

Press into 9 x 12 pan bake at 375 for about 5 minutes. Remove and cool completely.

Beat well 8 oz cream cheese, add 1 (12 oz) Cool whip , blend well and spread over crust. (you can can top with more plain cool whip now if you want) Then spread on 18 oz of strawberry pie filling or use sliced fresh strawberries. Refrigerate til set.

Aunt Donna on my mom’s side has been making this since I was a little bitty girl and other relatives have continued to make it over the years too. It is truly one of my favortite desserts.

Crust:

1 stick butter, softened, but NOT melted.

1 c flour

2 T sugar

about 24 pecan halves

Mix first 3 ingredients in 8 x 9 square dish or 9 inch pie plate. Press into pan and then press pecan halves into bottom of crust. Bake at 350 until golden brown. (watch closely!) Cool completely before filling.

Filling:

Using an electric mixer

1 8 oz Philly cream cheese

1 T milk

cream together and add:

1 c powdered sugar, blend well

Mix one envelope of Dream Whip according to package directions. Then mix it into cream cheese mixture.

Slice one large banana and place pieces over cooled crust. (we sometimes leave out the banana).

Pour cream mixture over bananas.

Top with one half to one can Blueberry pie filling (Hannah makes it w/cherry and it’s great)

Chill at least a couple hours.

Mom got this out of one her first cookbooks that daddy bought her right after they got married. Better Homes and Gardens Dessert Cookbook. I have the recipe book and will cherish it always. She used to make it for him and for his dad, and grandpa still talked about mom’s pie up until the day he passed away. Grandpa passed away 2 days after Christmas and I remember on Christmas day that year, he asked me if my mom was making some of her good pies.  Sweet memories…

Chocolate Pie

1 c sugar

3 heaping T cornstarch

3 level T of Hershey’s cocoa powder

1/4 t salt

12 oz milnot plus enough water to make 2 cups (or just 2 cups of milk)

3 beaten egg yolks (reserve whites for your meringue if making one)

2 T butter

1 t vanilla

Combine sugar, cornstarch, salt and cocoa in medium sauce pan, add milnot and eggs and mix well. Put on medium heat and bring up to heat, stirring CONSTANTLY making sure to scrape the sides and bottom of the pan CONTINUALLY. ( I use a whisk). It will thicken as you cook and stir, don’t rush it or it WILL SCORCH!When about half way thicken, remove add butter and vanilla and place back on fire and finish cooking.  Let cool and pour into a prebaked pie crust. (see recipe for mom’s pie crust). Mom always served it in a plain pastry crust, but last year due to time restraints, I poured it into a store bought small graham cracker crust topped with Cool Whip and shaved a Hersey bar over the cool whip. It was beautiful and delicious.

This recipe is awesome, it tastes like a mixture of no bake cheesecake and keylime pie. I never use the glaze, I just serve it with blueberry or cherry pie filling on top. 1 (9-inch) crumb crust
1 (8 oz.) pkg. cream cheese, softened at room temperature
1 can Eagle Brand milk
1/3 c. lemon juice (measure accurately; do not use lemon extract)
1 tsp. vanilla
1 (1 lb. 5 oz.) can cherry pie filling or cherry glaze

In medium bowl, beat cream cheese until light and fluffy. Gradually add Eagle Brand milk and stir until well mixed. Blend in lemon juice and vanilla. Turn into crust. Refrigerate 2-3 hours. Garnish with chilled cherry pie filling or cherry glaze. Serves 8.

CHERRY GLAZE:

1 (1 lb.) can sour pitted cherries
1/4 c. sugar
1 tbsp. sugar
2 drops red food coloring

Drain cherries, reserving juice. In small saucepan, combine sugar with cornstarch and juice. Stir over low heat constantly until thickened and clear. Mix in food coloring and cherries. Cool.

Penny’s fast and easy low carb cheese cake (loved!) great flavor! 08/07

#1

2 (8 oz) cream cheese

2/3 cup Splenda

1/3 cup Whey Low     www.wheylow.com

2 eggs

1/8 cup water

1/8 cup cream

1 t vanilla

Mix all with electric mixer and pour into a large pie plate and make at 325 until done.

#2

4 blocks cream cheese

1 ¾ c Splenda

2 scoops Somersweet

¼ c whey low

2 tsp vanilla

¼ cup water

¼ cup cream

4 eggs

Mix all with electric mixer, bake in a 9 x 13 pan sprayed with Pam, at 350 for about 40 minutes, will puff real high and then fall.

1 1/2 c water

2 level T of cornstarch

Mix water and cornstarch on stove until it thickens, turn off heat, cool while cutting a one lb container of strawberries up.

Add 1 (3 oz) strawberry (she also uses raspberry and loved it) Sugar Free Jello and stir til it melts.

Add berries, and cool. When cool add 3 packets sweet n low.

(sweet n low changes when heated so be sure to cool mixture before adding)

Place in a graham crust or pre-baked regular crust. She has also used an Oreo black bottomed crust and thought it was very good but, normally uses the graham crust.

This is a recipe that I got from Hannah’s gramme Delrene. It is easy and very good. -Penny

1 stick butter or margarine, melted

3/4 c flour

3/4 c milk

3/4 cup sugar

1 1/2 t baking powder

Mix all and pour into greased 8 inch square pan or double for 9 x 13 and place fruit on top. I usually use canned peaches, drained well, sprinkle with sugar, dart with butter. Bake 350 - 400 for 30- 40 minutes or until crust switches from bottom to top and is golden brown.

This is the one and only pie crust that mom, Penny and Emily have used since mom got it around

1980! In your pie plate put 1 cup of all purpose flour and stir in 1/2 t salt.

In a small sauce pan, heat1/3 cup of shortening (or I use oil and just use a scant less

than 1/3 of a cup) and 1/4 cup water and bring to boil, remove from heat and pour in your

pie plate over the salt and flour,

mix til all flour is moistened and then press in pan,

flute the edges if you want to and prick bottom with a fork.

bake at about 375 til golden. then fill with whatever filling you want like chocolate or

whatever is already cooked.

Or if you want to make a fruit pie or something that cooks in the shell, then pour in the

filling when the crust is raw and then bake accoring to pie directions.

Easy Dessert Pie

Mix 1 individual size vanilla custard Yoplait yogurt w/ 1 small cool whip. Put in graham cracker crust and chill. Can sprinkle with coconut or chopped nuts.

Can use banana yogurt and can add sliced banana’s or strawberry and add sliced strawberries or use any flavor you want.