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For a Fresh Peach Pie go to http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=682695
Peppermint Pie
1/4 cup chocolate cookie crumbs
1 8oz cream cheese
1 eagle brand mild
1 cup crushed candy cane
red food coloring
1 8oz cool whip
sprinkle cookie crumbs in pie plate. Beat cream cheese until fluffy. Gradually beat in milk until smooth. Stir in candy and food coloring. Fold in cool whip. Pour into pie plate. Cover and freeze for 6 hours or until firm.
Pie Crust
1 1/2 cups flour
1/2 tsp salt
1/2 cup shortening
4 to 5 Tblsp water
Mix flour and salt. Cut in shortening. Then add water-little by little until dough is not too sticky and not too dry.
Roll and fold in half to move to pie plate. Unfold and trim edges.
makes single pie shell, or one 8" double. or 4-6 tarts shells.
For baked shell- bake 400 degrees for 10-15 minutes.
Pumpkin Dessert
1 large can pumpkin
3 eggs
1 c. sugar
1 tblsp pumpkin pie spice
1 can evap milk
Mix and pour into a 9x13 pan.
Mix dry yellow cake mix with 1 stick melted marg and 1 cup chopped nuts(optional).
Crumble this mixture on top of pumpkin mixturea dn bake in a 350 degree oven for 50 minutes.
Serve warm or cold. Great with cool whip.
Pecan Pie filling
3 eggs
2/3 cups sugar
1/2 tsp. salt
1/3 cup butter or marg(melted)
1 cup Karo syrup
1 cup pecan halves or broken parts
Heat oven to 375 degrees and prepare pastry-9 inch -1 crust.
Beat all above ingredients, except nuts, with beaters. Stir, with spoon, in nuts. Pour into pastry lined pie pan. Bake 40-45 minutes or until filling si set. Less time for less chewy. May want to place a pan under pie in oven for the overspill.
Refrigerate any leftovers
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