Cakes - Pastries - Pies

Cut 2 cups of rhubarb and cover with boiling water. Let stand for five minutes. Drain and mix in the sugar, butter, water and egg yolks.

Combine ingredients;pour into 9" pastry-lined pan or pie plate. Bake @ 400 degrees 10 minutes.Then bake @ 300 degrees 50 to 60 minutes.Cool.

rhubarb cut into 1 inch pieces Combine rhubarb, 1 cup of water, sugar, and lemon rind in med. sized saucepan. Cover and bring to a boil.

Preheat oven to 325F. In a large mixing bowl, beat egg yolks with condensed milk, lime juice and green food coloring if desired.

Separate Eggs. Be sure to use only Grade A Uncracked Eggs! In large mixer bowl, beat egg yolks and 1/2 cup sugar until light; stir in lemon juice.

Cut up rhubarb and scald in hot water about 5 minutes. Drain well and place in the bottom of the pie shell.

Make pie crust. Measure 1/3 cup flour and blend into a paste with water. Combine remaining flour, sugar and salt. Cut in shortening.

Combine the milk, lime juice and salt, stir until thickened. Pour the mixture into the baked pie shell.

Beat yokes in lime juice and milk. Save egg whites. Now beat egg whites until stiff. Fold 1 egg white into pie mixture and poor in pie crust.

Thoroughly mix the gelatin, sugar, and salt in a saucepan. Beat together the egg yolks, lime juice, and water; stir into the gelatin mixture.

Prepare baked pie shell and cool. In saucepan, combine cornstarch, sugar, salt, water, egg yolks, fresh lemon juice and butter.

Beat egg whites until foamy. Add cream of tartar and beat until stiff. Set aside. Beat egg yolks with 1 cup beaten egg whites, mixing well.

Combine sugar, cornstarch, rhubarb, cream, orange juice and food coloring in med. saucepan. Cook over medium heat, stirring frequently until rhubarb is tender and mixture has thickened.

Combine flour, sugar, salt and eggs in a medium saucepan. Beat with hand beater or wire whip until well mixed.

Heat oven to 450 degrees. Mix baking mix, cocoa, margarine and brown sugar in small bowl. Add boiling water; stir vigorously until very soft dough forms.

Mix gelatin, 3 tablespoons sugar, salt, 1 packet Butter Buds, 1/2 cup pineapple juice, milk and egg yolks in top of double boiler.

Prepare pudding mix as directed on package. Using a spoon, scoop out 4 balls of frozen whipped topping and place in each of 4 desert glasses.

Slice banana into pie shell.Prepare pie filling as directed on package for pie,using 2 1/2 cups milk.

In a double boiler, soften gelatin in evaporated milk. IN medium bowl, beat eggs and lowfat milk til frothy. Add to double boiler.

Combine crushed vanilla wafers and melted butter, mix well and press onto bottom and sides of a 13 x 9x 2 inch pan.

Prepare whipped topping mix with 1 cup cold milk as directed on package, using large mixer bowl.

Slice bananas on crust, sprinkle lemon juice over bananas. Cream together cream cheese and sugar. Add cool whip. Pour into crust. Top with blueberry filling. Chill

Melt butter and chocolate over boiling water. Mix sugar, eggs, salt and vanilla; add to chocolate mixture. Pour into pie shell and bake at 375 deg.

Combine oreo crumbs and butter. Press into pie plate and freeze. Whip ice cream with coffee, brandy and kahlua. Fold in whipped cream.

In a medium bowl, place the cookie crumbs, melted butter and Amaretto. Mix the ingredients together. Press mixture into a buttered pie pan to form a pie shell.

Mix butter and together and add flour. Mix until crumbly (about 3 mins on med). Pat 2/3 of mixture into pie pan or spring pan and put remainder into a small pan.

Coarsely chop 1 1/2 cup nuts. In medium saucepan, over low heat, stir condensed milk, margarine and cocoa until margarine melts and mix is warm;

Preheat oven to 375. Put the pie crust in an 9 or 10" springform pan; pressing it on the bottom and up the sides. Prick generously with a fork.

Preheat oven to 350 degrees. Beat eggs until light and lemon colored. Gradually beat in sugar. Fold in flour and butter; stir in chocolate chips, nuts and flavorings.

Prepare whipped topping mix with 1 cup of milk and the vanilla as directed on package, using large mixer bowl.

Combine chocolate chips, 1 cup of sour cream, and 1 TB of sugar in top of double boiler. Melt and blend well.Place 1 tortilla on serving plate and frost with portion of chocolate mixture.

In small mixing bowl, cream butter and sugar. Beat in chocolate and vanilla until blended. Add eggs, one at a time, beating with electric mixer at medium speed for 5 minutes after each addition.

In large mixing bowl, cream butter and sugar until fluffy. Blend in chocolate and 2 tsp. vanilla.

In a saucepan, combine chocolate and butter. Melt over low heat. Remove from the heat and blend in milk; set aside.

Place pecan halves in unbaked pastry shell; set aside. Combine semisweet choc. and butter in a med. saucepan; cook over low heat until choc.

Bake and cool Chocolate Crumb Shell. Stir together 2 tablespoons sugar, gelatin, salt and nutmeg in 2-quart saucepan. Beat egg yolks.

In food processor, place half of cookies, breaking into pieces. Process to make fine crumbs. Repeat with remaining cookies.

Mix all ingredients together and pour in unbaked pie shell. Bake at 350 degrees for 40 to 45 minutes.Serve with whipped cream.

In a food processor, blend all the ingredients for about 1 minute, or until the nuts are very finely chopped.

Chill a 10-inch pie pan for 30 minutes. Preheat oven to 350 degrees. PROCEDURE FOR CRUST: Beat sugar and butter until light and fluffy.

Melt chocolate with milk and salt in double boiler. Stir constantly over boiling water until very thick. Gradually stir in water

Beat sugar and eggs until very light, add almonds, grated chocolate, raisins, matzo meal, the wine and orange juice, and lastly the whites of eggs.

Jam should be heated until melted. Crust: Combine all ingredients except chocolate chips. Mix until blended.Pat mixture on the bottom and sides of a buttered 9 inch pie pan.

From the pie mix package, combine the chocolate crumbs with the melted oleo and press firmly in bottom and sides of pie pan.

Melt chocolate; stir in coffee. Remove from heat.Combine sugar and syrup in another pan. Bring to a boil, stirring until sugar is dissolved.

Beat eggs until fluffy. Add flour, sugar and brown sugar. Mix in margarine. Stir in nuts and chips.

Finely grind cookies in processor. Transfer to bowl. Mix in melted butter. Press crumbs into a 9" pie dish. Freeze until cold, 20 min.

In a medium saucepan, combine condensed milk, pecans and vanilla. Cook over medium heat, stirring constantly, until mixture thickens and begins to pull away from the sides of the pan, about 10-12 minutes.

Grease pyrex square or rectangular casserole with butter. Cut 8 Twinkies in thirds, LENGTHWISE, and put one layer on the bottom of the casserole.

Melt the peanut butter and the honey. Stir in Rice Krispies. Pat into a 9" pie pan. Mix pudding and skim milk. Slice banana over crust.