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Sep 28, 2009



4 eggs
1 1/4 c. southern cane syrup (or dark Karo)
1 1/2 c. broken or whole pecans
1 c. sugar
4 tbsp. butter
1 tsp. vanilla

Boil sugar and syrup together 2 or 3 minutes. Beat eggs, not too stiff. Pour hot syrup in slowly, stirring. Add butter and vanilla. Put pecans in pie shell, pour syrup over top. Bake in moderate oven about 45 minutes or until set.


1 15 oz. can Libby’s pumpkin pie filling
1 15 oz. can candied yams
1/2 cup light brown sugar
1 teaspoon pumpkin pie spice
1/2 teaspoon salt
1/2 cup coconut milk
2 tablespoon melted butter
2 large eggs
1 refrigerated pie crust
3 tablespoon Myer's Rum

Preheat oven to 350°F.
In the bowl of a food processor, combine pumpkin pie filling, candied yams (undrained), sugar, spice, salt, coconut milk, butter and eggs and process until smooth.

Fill a 10-inch pie crust with the mixture.

Bake for 1 1/2 hours.

Remove from the oven and set aside for at least 20 minutes before serving. Better when chilled.


2 c. crushed graham crackers
1/2 c. sugar
1 stick melted butter

Mix and press into the bottom of a 9 x 13 inch buttered pan.

3 eggs
3/4 c. sugar
11 oz. cream cheese (1-8 oz. and 1-3 oz. pkg.)

When light and fluffy, pour over the first mixture and bake 20 to 25 minutes or until set at 350 degrees.

1 (16 oz.) can pumpkin
3 egg yolks (save whites)
1 c. sugar
1/2 tsp. salt
2 tsp. scant pumpkin pie spice

Cook over water in the double boiler for 5 minutes. Remove from heat and cool. (This may be done in the microwave for about 3-4 minutes instead of using the double boiler.)

1/4 c. water
1 pkg. unflavored gelatin

Add to the cooled pumpkin mixture.
Beat egg whites, adding 5 teaspoons of sugar, until stiff. Add to pumpkin mixture. Pour over the baked part of the cake and refrigerate. Put Cool Whip and nuts on the top.


Pie shells for 9" pie plate (2)
2 1/2 c. raisins
3/4 c. walnuts
3/4 c. granulated sugar
3/4 c. brown sugar
1 tsp. lemon juice

Simmer raisins until puffy (this can be done the day before if needed) by adding water (about 1 1/2 cups). Add sugar and simmer a few more minutes. Add lemon juice. Add walnuts.
Mix a supply of cornstarch and water and start adding to the raisins mixture, stirring constantly. When it has reached a pudding consistency, remove from fire.

Pour into the shell-lined pie plate and then cover with top crust. Brush top crust with cream or milk. Bake until brown (approximately 350 degrees for about 30 minutes).


1 c. water
1 c. sugar
1 baked pie shell (cooled)
3 tbsp. cornstarch
3 tbsp. blackberry Jello (or black raspberry)

Cook sugar, water and cornstarch until thick and clear color. Remove from heat. Add 3 tablespoons blackberry Jello. Spoon a few spoonfuls of cooked mixture in bottom of cool pie shell. Fill pie shell with fresh or frozen blackberries. Pour remaining cooked mixture over the berries. Refrigerate. Serve with whipped cream or Cool Whip.
You may use fresh peaches and peach Jello or strawberries and strawberry Jello, or fresh cherries that have been pitted and cherry Jello. (Use more sugar for cherries.)


1 baked 9 inch crust, cooled
1 c. sugar
1 c. crushed raspberries
2/3 c. water
3 tbsp. cornstarch
1/3 c. water
Whole fresh raspberries
Whipped cream

Mix sugar, crushed berries and the 2/3 cup water. Cook until this comes to a boil. Add a small amount to the 1/3 cup water and 3 tablespoons cornstarch which you have mixed together until smooth. Add this mixture to the berry mixture and cook until thickened. Add small amount to the cooked crust. Cool slightly and add enough fresh whole berries to fill pie. Pour remaining sauce over all. Cool. Top with whipped cream.


1 1/2 c. flour
1/2 tsp. salt
1/2 c. shortening
4-5 tbsp. water, cold


7 apples, peeled, cored and sliced thin
1/2 c. sugar
3/4 tsp. cinnamon


1/3 c. sugar
3/4 c. flour
6 tbsp. butter

To make crust: mix flour and salt. Cut in shortening. Sprinkle with water and toss with a fork until the dough balls up. Turn onto floured surface. With the side of your hand, make 3 "karate chops" in one direction; then 3 more at a right angle.
Sprinkle with flour; roll with rolling pin to fit 9 inch pie plate. Flute edges. Mix sugar and cinnamon with apples, pour into pie plate. Cut butter into flour and sugar. Sprinkle over apples. Pat with a spoon. Bake at 400 degrees for 35-40 minutes.

NOTE: Golden Delicious apples are especially nice.

1 small can (15oz) pumpkin pie filling
1 pkg soft (8oz) Philly cream cheese
1 large tub Cool Whip
1 teaspoon pumpkin pie spice
2 deep 9" graham cracker pie crusts
(wafer or ginger snap may be substituted)
cinnamon (to sprinkle on top)
Ready Whip (for serving)

Combine pumpkin, cream cheese, and spice in mixer until well blended. Fold into Cool Whip gently, so that it stays fluffy.
Spoon into pie shells. Crust should be well filled.

Cover and refrigerate for 1 hour.

Tp serve, top with Ready Whip and a light sprinkling of cinnamon for the perfect finishing touch.