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Brownie Bottom
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Ingredients
Brownie Bottom Pudding Pie
4 squares semisweet chocolate
1/4 cup butter
3/4 cup sugar
2 eggs
1 teaspoon vanilla
1/2 cup flour
1/2 cup chopped nuts
2 (4-serving size) packages Jell-O instant chocolate pudding
Non-dairy whipped topping, thawed
Shaved chocolate, optional
Method
Melt chocolate squares and butter. Stir in sugar, eggs and vanilla. Mix in flour and nuts. Spread in 9-inch pie pan that is greased on bottom and sides; Bake at 350 degrees for 25–30 minutes. Cool.
Mix pudding according to directions. Let stand two minutes. Spread on top of brownie crust. Top with whipped topping. Garnish with shaved chocolate, if desired. Makes 8 servings.
Janice McKee, Big Sandy, Texas
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Chocolate Mousse Pie
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Ingredients
Crust:
3 cups crumbled Pepperidge Farms Chocolate Laced Pirouettes
1/2 cup butter, melted
Method
Combine crumbs and butter. Press on bottom and completely up the sides of a 10-inch springform pan. Refrigerate for 30 minutes.
Filling:
3/4 pound semisweet chocolate
2 eggs plus 4 egg yolks (save egg whites)
3 cups whipping cream
6 tablespoons confectioners’ sugar
4 reserved egg whites, room temperature
Method
Soften chocolate in top of double boiler. Cool to lukewarm. Add whole eggs and mix well. Add yolks and mix thoroughly. Whip cream with confectioners’ sugar until soft peaks form. Beat egg whites until soft but not dry. Stir in a little of the cream and egg whites into chocolate mixture to lighten; fold in remaining cream and whites until completely mixed. Turn into crust and chill for at least six hours or preferably overnight.
Make top with additional whipped cream and shaved chocolate.
Kris Vincen, Indianapolis, Ind.
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Danish Puff Pastry
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Ingredients
1/2 cup butter or margarine
1 cup flour
2 tablespoons water
1/2 cup butter or margarine
1 cup water
1 teaspoon almond extract
1 cup flour
3 eggs
Method
Cut 1/2 cup butter into 1 cup flour. Sprinkle 2 tablespoons water over flour mixture and mix. Round into a ball and then divide in half. On greased baking sheet, pat each half into a strip 12x3-inches. Strips should be three inches apart. Heat the other 1/2 cup butter and 1 cup water until a rolling boil. Remove from heat and quickly stir in almond extract and 1 cup flour. Stir vigorously over low heat until mixture forms a ball (about one minute). Remove from heat. Beat in eggs (all at once) until smooth and glossy. Divide in half and spread each half evenly over strips. Bake at 350 degrees for 60 minutes.
Glaze
1 1/2 cups confectioners’ sugar
2 tablespoons butter
1 1/2 teaspoons vanilla
1–2 tablespoons warm water
Chopped nuts
Method
Mix together sugar, butter, vanilla and water until smooth. Spread or drizzle over pastry; top with chopped nuts.
Debbie McNeely, Indianapolis, Ind.
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Danish Puff
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Ingredients
Base
1/2 cup butter, soft
1 cup flour
2 tablespoons water
Puff
1 cup water
1/2 cup butter
1 cup flour
2 teaspoons almond extract
3 eggs
Glaze
1 1/2 cups powdered sugar
2 tablespoons butter
1 teaspoon almond extract
1 1/2 teaspoon vanilla
1 to 2 tablespoons warm water
Method
Heat oven to 350 degrees. Base: Cut butter into flour; sprinkle 2 Tablespoons water over mixture. Round into ball. Divide in half. On an ungreased baking sheet, pat equally into strips of 12 inches by 3inches, 3 inches apart.
Puff: Heat butter and water to a rolling boil in a medium saucepan. Remove from heat and quickly stir in extract and flour. Stir vigorously over low heat until it forms a ball, about one minute. Remove from heat and beat in eggs, all at once, until smooth and glossy. Divide in half and spread half over each strip&Mac247;base. Bake 60 minutes or until crisp and brown. Frost with the glaze and sprinkle with nuts, coconut, cherries, or whatever you desire.
This recipe is quick, easy, tasty and elegant looking. This dessert was brought to my home for the Night to Be Much Observed by Bernice Martin when I was about 12 years old. It has been a family favorite ever since.
Gayle Hoefker, Rockford, Ill.
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Mini Pecan Dreams
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Ingredients
Dough:
Method
Mix together cream cheese, butter and flour into a dough; chill two hours. Press into muffin tins.
Filling:
1 egg, beaten
3/4 cup brown sugar
1 teaspoon vanilla
1 tablespoon melted butter or margarine
Chopped pecans
Method
Beat together egg, brown sugar, vanilla and butter until foamy. Fill shells 2/3 full. Sprinkle tops with chopped pecans. Bake at 350 degrees for 15 minutes, then reduce heat to 250 degrees for 10 minutes. Let stand a few minutes before removing.
Janet Borton, Ft. Wayne, Ind.
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Strawberry Pie
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Ingredients
1 baked pie crust
1 (3-ounce) package strawberry
Jell-O
1 cup sugar
3 tablespoons corn starch
1 cup water
Strawberries
Non-dairy whipped topping
Method
Combine Jell-O, sugar, corn starch and water in a sauce pan; bring to a boil. Boil about five minutes and cool. Place strawberries in baked pie crust. Pour sauce over strawberries; refrigerate. Before serving, top with whipped topping.
Claren Goad, Ft. Wayne, Ind.
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Strawberry Pie
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Ingredients
1 baked pie shell, cooled
1 (8-ounce) package cream cheese
1/2 cup sugar
1 teaspoon lemon rind
2 tablespoons lemon juice
2 tablespoons milk
1 quart fresh strawberries, washed and hulled
1/2 cup sugar
3 tablespoons cornstarch
2 (10-ounce) packages frozen strawberries, thawed and mashed
Method
Cream together cream cheese, 1/2 cup sugar, lemon rind, juice and milk; spread on bottom of baked pie shell. Place fresh strawberries stem-side down on cream cheese mixture.
Mix together sugar and cornstarch; stir in mashed berries. Bring to a boil, stirring constantly. Cook until thick and clear; cool. Pour over fresh berries in pie shell. Top pie with whipped cream. Refrigerate.
Sharon Swanson, Indianapolis, Ind.
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Swiss Butterhorns
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Ingredients
Butterhorns:
2 cups flour
1/4 teaspoon salt
2/3 cup butter
1 egg yolk
3/4 cup sour cream
1/2 cup sugar
1/2 cup finely chopped nuts
3/4 teaspoon cinnamon
Method
Measure flour and salt into a bowl. Cut in butter. Stir in egg yolk and sour cream; mix well. Shape dough into a ball and wrap in waxed paper. Chill at least one hour or overnight.
Divide dough into three parts. On lightly floured board, roll each into 12-inch circles, then cut in 12 pie-shaped wedges.
Blend sugar, nuts and cinnamon. Sprinkle each wedge with sugar mixture. Starting at wide edge, roll up. Place on greased baking sheet with point tucked underneath. Bake at 375 degrees 20–25 minutes. Remove from oven. Frost while warm.
Frosting:
Method
Blend together sugar, water and vanilla; spread or drizzle on warm butterhorns.
Peggy Moss, Ft. Wayne, Ind.
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Winners Pie
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Ingredients
1/2 cup butter
1 cup sugar
2 eggs
1 teaspoon vanilla
1/2 cup flour
1 cup chocolate chips
1 cup chopped pecans
Method
Mix together butter, sugar and eggs; stir in vanilla. Add flour and then the chips and nuts.. Spread in a 9-inch unbaked pie crust. Bake at 350 degrees for 30–40 minutes until done.
Pie Crust:
Method
Combine flour and salt; cut in shortening. Stir in 4 or 5 tablespoons water with fork until dough forms; roll into crust.
Peggy Moss, Ft. Wayne, Ind.
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