___________________________________________________ B UTTERFINGER PIE Joyce Drake ___________________________________________________ 1 (12.5 oz) bag fun size Butterfingers candy bars, crushed 1 (12 oz) container Cool Whip 1 (8 oz) pkg cream cheese 1 pre-mode graham cracker crust DIRECTIONS: Reserve 1/2 cup of crushed Butterfingers. Combine remaining candy bars, cream cheese, & Cool Whip in a large bowl. Poor into graham cracker crust & sprinkle reserved candy bars on top. Chill for 2 hours before serving. ___________________________________________________ B LUEBERRY OR CHERRY DELIGHT Betty McCool ___________________________________________________ Crust: 2 sticks of margarine 2 cups, plain flour Pinch of salt 1 c pecans 1 c brown sugar 8 oz cream cheese 1 c powdered sugar 1 large Cool Whip 1 tsp vanilla 1 canned blueberry or cherry pie filling DIRECTIONS: Mix, margarine, flour, salt, brown sugar, one cup of pecans together & press into greased 13 x 9” pan. Bake for 20 mins at 350°. Cool. Filling: mix 8 oz cream cheese, one cup powdered sugar, 1 teaspoon vanilla & spread over crust. Top with blueberry or cherry pie filling. Enjoy. ________________________________________ ___________ B UTTERMILK PIE Credit: Martha Stewart by Shirley Walker __________________________________________________ 1 c sugar 3 T flour 1 stick butter melted 3 large eggs, slightly beaten 1-1/2 c buttermilk 1/2 tsp vanilla DIRECTIONS: Preheat oven to 425° Mix all ingredients well & pour into a lightly pre-baked pie shell. Bake 15 mins at 425° then reduce heat to 325°. Cover pie loosely with foil and bake for 35 to 40 minutes until center filling is set (toothpick comes out clean if stuck in center) Sprinkle top with ground nutmeg (optional). ___________________________________________________ M AMAW’S BREAD PUDDING In memory Louise Richardson ___________________________________________________ 6 c coarse dried bread crumbs 3 eggs, separated 1/2 c sugar 1 cup milk 1 3 oz box lemon pudding, not instant! 1 tsp vanilla DIRECTIONS: Toast bread to crisp but not brown---set aside. In a large bowl beat egg yolks with sugar. Stir in milk & vanilla. Add bread crumbs & mixed well. Bake at 350° for 20 mins. While baking prepare lemon pudding as directed on box. Stir the pudding into the dish when it comes out of the oven after 20 mins. Return to oven for another 20 mins. While baking, beat egg whites with 3 T of sugar. When bake time is over, put the egg white & sugar mixture on top. Return to the oven for 5 to 10 mins to brown
73
Made with FlippingBook - Online Brochure Maker