Combine flour, sugar, salt.  Add sour cream.  Beat until smooth.  Stir in apples, put in pie crust.  Mix sugar and cinnamon and sprinkle on top.  Bake @ 425 for 15 minutes, then 350 degrees for 35 mins.

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I am assuming this is a two crust pie.  Please let me know if you have ever made a one crust Sour Cream Apple Pie.

Mix together and pour into graham cracker crust.  Chill until set.

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Simplest dessert in the whole world.  Darn tasty too.

Mix together and pour on top of 1 quart hot fruit.  Bake at 350 until done.  Makes thin crust.

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My Grandma made a mean cobbler.  It is the perfect season for peach cobbler.  mmmm.

In medium bowl beat cream cheese until light and fluffy.  Add Eagle Brand, blend thoroughly.  Stir in lemon juice and vanilla.  (huh.  no mention of vanilla in the list of ingredients.  I have no idea how much.)  Pour into crust.  Chill 3 hours or until set.  Top with desired amount of pie filling.

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This is the kind of cheesecake my Mom made for years.  Imagine my surprise when I moved to New York City after high school and met an authentic cheesecake.  I still make this every once in a while when I am feeling nostalgic, but it really is no comparison to the real thing.

• 2 pkgs (8 oz. each) cream cheese, softened
• 1/2 c.  sugar
• 2 eggs
• 2/3 c. Dole Unsweetened pineapple juice
• 1/4 c. all-purpose flour
• 1/4 c. sugar
• 1 can (20 oz) Dole crushed pineapple, well drained (reserve one cup juice)
• 1/2 cup whipping cream

Heat oven to 350.  Bake crust.  Beat cream cheese in medium bowl until smooth and fluffy; beat in 1/2 cup cup sugar and the eggs.  Stir in 2/3 c. pineapple juice.  Pour cream cheese mixture over hot crust.  Bake just until center is set, about 20 minutes.  Cool completely

Mix flour and 1/4 cup sugar in 2 quart saucepan.  Stir in 1 cup reserved pineapple juice.  Heat to boiling over medium heat, stirring constantly.  Boil and stir one minute.  Remove from heat; fold in pineapple.  Cool completely.  Beat whipping cream in chilled bowl until stiff.  Fold into pineapple mixture.  Spread carefully over dessert.  Cover loosely and refrigerate until firm, about four hours.  Cut into about 3 inch squares.  12 squares

Pat-in-Pan Crust

• 2 cups all-purpose flour
• 2/3 c. margarine or butter, softened
• 1/2 cup almonds, finely chopped and toasted
• 1/2 c. powdered sugar

Mix  all ingredients in medium bowl with fork until crumbly.  Press firmly and evenly in bottom of ungreased rectangular pan, 13x9x2 inches.  Bake until set, 15 to 20 minutes.

• 1  8 oz. block softened cream cheese
• 1/2 c. sugar
• 1 tsp. lemon juice
• 1 tsp. flour

Separate one package crescent rolls and press short sides together in bottom of pan.  Spread filling in middle and put a few cherries on top.  Fold ends over to seal.  Bake at 350 degrees for 20 to 25 minutes.

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I am sorry, this nicely typed recipe card from the kitchen of Robbin Schuler does not have the actual pan size listed.  If you figure it out, let me know.

Mix, place in 9 in pie crust and seal.  Cut slits in top crust.  Bake at 375 for 50 minutes

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Every  time  a recipe has the word “surprise” in it, I try and figure out what is so surprising about it.  Jell-O?  Not so surprising.  Meh.  Perhaps they could not afford strawberries.  Not so surprising these days.

• 1 1/4 c. crushed graham crackers
• 1 T. molasses
• 1/4 c. butter, softened
• 1 T. sugar

Combine crackers, molasses, butter and sugar; mix well.  Press into greased 9 inch pie pan.  Bake ten minutes at 375 degrees.  Cool thoroughly.

Filling:

• 1 1/4 c. evaporated milk
• 1/4 c. water
• 1/2 c. sugar
• 1/4 c. cornstarch
• 1/4 tsp. salt
• 2 egg yolks (slightly beaten)
• 3 heaping T. peanut butter
• 1 T. butter
• 1 tsp. vanilla

Combine evaporated milk, water.  Scald in top of double boiler.  Combine sugar, cornstarch and salt.  Stir into milk.  Cook over boiling water for about 15 minutes, stirring occasionally until thick.  Add small amount of mixture gradually to egg yolks.  Return to double boiler and cook 2 minutes.  Remove from heat.  Add peanut butter and blend well.  Pour into pie shell and top with graham crackers and/or meringue.

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Wow.  That is the most involved peanut butter pie ever.  I have only seen peanut butter pie recipes that involve cool whip, no cooking and refrigerators.  I wonder if this is a million times better since it takes a million times longer?  Anyone out there ever made a “cooked” peanut butter pie?

• 4 squares BAKER’S Semi-Sweet Chocolate (or 4 oz chocolate chips)
• 2 T. milk
• 1 T.  butter or margarine
• 1 prepared graham cracker crumb crust (6 oz)
• 2 medium DOLE bananas, sliced
• 2 1/2 c. cold milk
• 2 pkgs. (4 serving size) JELL-O Vanilla or Banana Cream Flavor Instant Pie Filling or Pudding
• 1 1/2 c. thawed COOL WHIP Whipped Topping

Microwave chocolate, milk and margarine in medium microwavable bowl on HIGH 1 to 1 1/2 minutes, stirring every 30 seconds.  Stir until chocolate is completely melted.  Spread evenly in crust.  Refrigerate 30 mins or until chocolate is firm.  Arrange banana slices over chocolate.

POUR milk into large bowl.  Add pudding mixes.  Beat with wire whisk 1 minute.  Let stand five minutes.  Spoon over bananas in crust.  Spread with whipped topping.

REFRIGERATE four hours or until set.  Store  leftover pie in refrigerator.

(You may also use sugar free Jell-O and COOL WHIP Lite Whipped Topping)

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As I always point out on recipes that are blatently promoting their brands, if you use store brand or competitors products, the recipe will not work and will actually explode in your kitchen.  for reals.

Heat sugar and corn syrup to boiling in a 3 quart saucepan over medium heat, stirring frequently.  Remove from heat, stir in peanut butter until blended.  Stir in cereal; cool slightly.  Lightly butter hands; shape 1 to 2 T. cereal mixture around each chocolate kiss.  Immediately roll in sprinkles.  About 20 snacks

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This seems like an easy, fun treat for kids.  If they still make Kix cereal.  Do they still make Kix?  I kind of want some.