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From:

Genie· (Original Message)

Sent: 16/12/2007 9:46 PM

Marie Callender's Lemon Cream Cheese Pie

Crust

1 cup graham cracker crumbs

1/4 cup butter, melted

2 tablespoons granulated sugar

Cream Cheese Filling

8 ounces cream cheese, softened

1/4 cup granulated sugar

1/2 teaspoon vanilla

1 egg

Lemon Filling

1/2 cup granulated sugar

2 tablespoons cornstarch

dash salt

1 cup water

2 egg yolks

2 tablespoons fresh lemon juice

1 tablespoon butter

Preheat oven to 350° F.

Make the crust by combining the graham cracker crumbs with melted

butter and sugar in a small bowl. Press the crust mixture into an

8-inch pie pan.

Prepare the cream cheese filling by mixing cream cheese with 1/4 cup

sugar, vanilla and an egg using an electric mixer. Mix well until

smooth. Pour cream cheese filling into graham cracker crust and bake

for 30 to 35 minutes or until center is cooked. A knife stuck in the

middle of the filling should come out mostly clean.

As the pie cools, make the lemon filling by combining 1/2 cup sugar

with cornstarch, salt and water in a small saucepan. Set mixture over

low heat and bring to a simmer, stirring often.

Whisk in egg yolks, then add lemon juice and butter. When mixture

simmers again remove it immediately from the heat.

Pour the lemon filling over the cream cheese filling, and let the pie

cool. When cool, chill pie in the refrigerator for several hours

before serving.

Slice into 6 pieces to serve restaurant-size portions..

From:

Kitabel

Sent: 6/5/2008 5:22 AM

Jefferson Hotel Mudslide Pie recipe

Crust:
Nonstick vegetable coating
40 Oreo cookies finely ground
6 tablespoons butter, melted

Filling:
3 ounces coffee liqueur
1/2 cup whipping cream
1/2 cup butter
32 Oreo cookies, ground
1 pound milk chocolate, melted
2 (8 ounce) cartons frozen nondairy whipped topping, thawed

Icing:
2 cups whipping cream
2 ounces Irish cream liqueur
2 tablespoons chocolate syrup

Crust: Heat oven to 350 degrees F. Lightly spray a 10-inch springform pan with nonstick vegetable coating.

In a medium bowl, mix cookie crumbs with melted butter. Pack over bottom of prepared pan. Bake in preheated oven 6 minutes. Set aside to cool.

Filling: In medium saucepan, bring liqueur, cream, and butter to a boil. Remove heat and mix in cookie crumbs. Fold in melted chocolate. When thoroughly incorporated, fold in whipped topping. Pour into cooled pie crust, filling pan to the top and spreading evenly. Freeze for 90 minutes.

Icing: Whip cream until very stiff; fold in liqueur and syrup. Remove rim from springform pan. Spread icing evenly over top and sides. Refrigerate at least 20 minutes before serving.

From:

Genie· (Original Message)

Sent: 7/8/2008 3:02 PM

Marie Callendar German Chocolate Pie Clone

1 plain pastry pie shell - (8" dia) (store bought or make your own)
1 sm box dark chocolate pudding
(cooking kind not instant)
1 cup semi-sweet chocolate chips
1/2 cup fine coconut
1/2 cup chopped nuts (pecans or walnuts)
whipped topping (like Cool Whip)

OR OPTIONAL MERINGUE TOPPING
2 egg whites
1/2 tsp vanilla
1/4 tsp cream of tartar
4 tbl sugar

Bake crust first, then cover bottom with chocolate chips, just enough for one layer to cover bottom. Heat in oven or microwave to slightly warm and soften the chocolate chips.
Meanwhile, cook pudding according to directions on box and add coconut and nuts, stir well. Pour while hot into pie crust. Chill in refrigerator until set. Once chilled, top with regular whipped topping (like Cool Whip). For more of a restaurant effect put topping into a cake decorating bag with tip and pipe on. Sprinkle top with a few chocolate chips, coconut, and nuts for a finishing touch.

Most people preferred the German Chocolate Pie with whipped cream, but if you would prefer a meringue topping, beat egg whites, vanilla, and cream of tartar until soft peaks form. Gradually add sugar beating until stiff, glossy peaks form and sugar is dissolved. Spread over hot filling, for that Marie Callender's effect leave a smidge of filling visible around the edge, and don't forget to sprinkle the chips, coconut, and nuts on top. Bake at 350 degrees for 12 to 15 minutes or until meringue is golden. Chill in fridge.

From:

lindah© (Original Message)

Sent: 8/15/2008 10:48 PM

Red Robin Mountain-High Mudd Pie

6 cups chocolate ice cream
1-cup peanut butter cookie pieces
6 cups vanilla ice cream
1-2/3 cups creamy peanut butter
4 chocolate-flavored graham crackers
1 cup fudge topping
1 20-ounce squirt bottle chocolate topping
1 20-ounce squirt bottle caramel topping
1 can whipped cream
3/4 cup chopped peanuts
12 maraschino cherries, with stems
.
1. Soften the chocolate ice cream and load it into the bottom of a 2
1/2- to 3-quart mixing bowl. Make sure the surface of the ice cream
is smooth and leveled.

2. Spread the peanut butter cookie pieces evenly over the top of the
ice cream, then cover the bowl and put it back into the freezer for
at least 1 hour.

3. Soften the vanilla ice cream and spread it over the chocolate ice
cream and cookie pieces. Again, be sure to smooth and level the
surface of the ice cream. Cover the bowl with plastic wrap and put it
back into the freezer for at least 1 hour.

4. Use a spatula to spread 2/3 cup of peanut butter over the surface
of the ice cream. Be sure the ice cream has hardened before you do
this or it could get sloppy.

5. Crush the chocolate graham crackers into crumbs and spread them
evenly over the peanut butter. Put the bowl back into the freezer for
at least 1 hour.

6. Remove the bowl from the freezer and hold it in a sink filled with
warm water for about 1 minute. You want the ice cream around the
edges to soften just enough that you can invert the ice cream onto a
plate.

7. Turn a large plate upside down and place it on top of the bowl.
Flip the bowl and plate over together, and tap gently on the bowl
until the ice cream falls out onto the plate. You may have to put the
bowl back into the water if it's stubborn. Once the ice cream is out,
cover it with plastic wrap and place it back in the freezer for
another 1 or 2 hours.

8. Without heating it up, spread the fudge evenly over the entire
surface of the ice cream mountain. Put the fudge-coated ice cream
back into the freezer for 1 hour. 9. When the fudge has hardened,
spread the remaining 1-cup of peanut butter over the entire surface
as well. Once again, back into the freezer for at least 1 hour. We're
almost there.

10. Slice the ice cream with a warm knife into 12 pieces. Put wax
paper between the cuts so that when you serve it later, it is easy to
divide. Then slip it back into the freezer, covered.

11. When serving, first coat a plate with a criss-cross pattern of
chocolate and caramel sauce. Make three parallel lines down the plate
with the squirt bottle of chocolate sauce. Then three parallel
horizontal lines made with the bottle of caramel sauce.

12. Place the slice of ice cream upright onto the plate toward the
back of the design.

13. Spray whipped cream on top and down the curved edge of the ice
cream slice, onto the plate over the sauces. Be generous.

14. Sprinkle about a tablespoon of chopped nuts over your creation.

From:

Genie· (Original Message)

Sent: 9/11/2008 2:58 PM

Cracker Barrel Cherry Chocolate Cobbler

1/2 cups flour

1/2 cups sugar

2 teaspoons baking powder

1/2 teaspoon salt

1/4 cups butter

1 (6 oz.) pkg. Nestle's semi-sweet chocolate morsels

1/4 cups milk

1 egg

1 (21 oz.) can cherry pie filling

1/2 cups nuts, finely chopped

Preheat oven to 350F. In large bowl, combine flour, sugar, baking

powder, salt and butter; cut with pastry blender until crumbs are

size of large peas. Melt over hot (not boiling) water, Nestle's

semi-sweet chocolate morsels. Remove from heat and cool slightly

at room temperature (about 5 minutes). Add milk and egg to melted

chocolate and mix well. Blend chocolate into flour mixture. Spread

cherry pie filling in bottom of 2 quart casserole. Drop chocolate

batter randomly over cherries. Sprinkle with chopped nuts.

Bake at 350 F for 40 - 45 minutes. Serve warm with heavy cream.

From:

Genie· (Original Message)

Sent: 9/24/2008 2:53 PM

Big Boy's Strawberry Pie

1 baked pie shell (deep dish)

4 cups strawberries, cleaned and hulled*

1 cup sugar + 1 cup water

3 TB cornstarch + 1/2 cup water

1 pkg. strawberry Jell-O*

Combine sugar and 1 cup water in a saucepan; bring to boil. Stir in

paste of cornstarch and 1/2 cup water. Boil gently until clear and

thick. Stir in strawberry gelatin and mix well. Cool.

Arrange strawberries in pie shell or add strawberries to cooled Jell-O

mixture

and pour all into pie shell. Chill and serve with whipped cream.

*May substitute raspberries and raspberry Jell-O instead.

From:

Genie· (Original Message)

Sent: 10/6/2008 12:47 PM

KFC Pecan Pie

4 eggs, slightly beaten

1 cup dark corn syrup (Karo brand)

Pinch of salt

1/3 cup sugar

1 TB lemon juice or vinegar

4 TB melted butter

2 tsp. vanilla extract

2/3 cup pecan halves

1 (9 inch) unbaked pie shell

Preheat oven to 350º F.

Mix together the first seven ingredients with mixer. Stir in 2/3 cup pecan

halves.

Pour the mixture into an unbaked pie shell.

Bake for 35 to 40 minutes.

From:

Sent: 10/11/2008 12:02 AM

Cracker Barrel Cherry Chocolate
Cobbler.

Ingredients:
1 1/2 cup flour
1/2 cup sugar
2 tsp baking powder
1/2 tsp salt
1/4 cup butter
1 x (6 oz.) pkg. Nestle's semi-sweet chocolate morsels
1/4 cup milk
1 x egg
1 x (21 oz.) can cherry pie filling
1/2 cup nuts, finely chopped

Method:
Preheat oven to 350F. In large bowl, combine flour, sugar,
baking powder, salt and butter; cut with pastry blender until
crumbs are size of large peas. Melt over hot (not boiling)
water, Nestle's semi-sweet chocolate morsels. Remove from heat
and cool slightly at room temperature (about 5 minutes). Add
milk and egg to melted chocolate and mix well. Blend chocolate
into flour mixture. Spread cherry pie filling in bottom of 2
quart casserole. Drop chocolate batter randomly over cherries.
Sprinkle with chopped nuts.
Bake at 350 F for 40 - 45 minutes. Serve warm with heavy cream.

From:

Sent: 10/30/2008 11:52 PM

Luby's Butternut Brownie Pie

4 extra large egg whites (at room temperature)
1/8 teaspoon baking powder
1/8 teaspoon cream of tartar
1 1/4 cups granulated sugar, divided
14 graham cracker squares, broken into 1/2-inch pieces
1 cup pecan pieces
1 cup whipping cream
1/2 teaspoon vanilla extract

Heat oven to 300 degrees F. Place a small mixing bowl and beaters in the refrigerator to chill. Lightly grease a 9-inch pie plate.

In a large mixing bowl, beat egg whites and baking powder until soft peaks form. Add cream of tartar, beating constantly. Add 1 cup of the sugar, a tablespoon at a time, beating constantly until stiff peaks form. Using a rubber scraper, fold in graham cracker and pecan pieces. Spoon into prepared pie plate. Bake for 30 minutes or until a wooden pick inserted into center comes out clean. Cool completely on a wire rack.

In the chilled small bowl, beat whipping cream with chilled beaters just until it begins to thicken. Add remaining 1/4 cup sugar along with vanilla extract and continue beating until stiff peaks form. Do not over-beat. Top pie with whipped cream. Sprinkle with pecans and refrigerate until ready to serve.

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