Frosty Pumpkin Pie

Frosty Pumpkin Pie

1 pkg. vanilla instant pudding and pie filling

1 can pumpkin (16 oz.)

1 cup milk

½ tea. ginger

½ tea. cinnamon

½ tea. nutmeg

1 cup cool whip or dream whip, prepared

Graham cracker crust

Combine pie filling mix, pumpkin, milk and spices in a bowl. Mix slowly with electric mixer until just blended, about 1 minute. Fold in whipped topping. Spoon into pie crust and freeze for 4 hours or over night. Let stand at room temperature for 30 minutes before serving. Garnish with whipped topping. 

Pumpkin Pie

Pumpkin Pie

2 eggs, slightly beaten

1 ½ cups solid pack pumpkin

¾ cup sugar

½ tea. salt

1 tea. cinnamon

½ tea. ginger

¼ tea. cloves

1 2/3 cups evaporated milk or light cream

1 9” unbaked pie shell with high fluted edges

Mix filling ingredients in order given.  Pour into pie shell. Bake in preheated 425˚ oven for 15 minutes. Reduce temp to 350˚ and continue baking 45 minutes or until knife inserted into center comes out clean. Cool. Garnish with whipped topping. 

Apple Custard Pie – Kathryn Christensen

Apple Custard Pie – Kathryn Christensen

4 cups unsweetened applesauce

2 cups sugar

½ cup margarine

Dash of salt

6 Tlb (level) flour

4 eggs

If applesauce is already sweetened, add only 1 cup sugar. Mix all together. Whip 4 egg whites. Fold into mixture. Add 1 Tlb. vanilla. Bake in an uncooked pie shell until brown at 350˚ - 400˚ for about 45 minutes. Makes two pies.

Pecan Pie – Grandma Bennie

Pecan Pie – Grandma Bennie

3 eggs, beaten lightly with a whisk

¾ cup dark karo syrup

¾ cup sugar

2 ½ tea. vanilla

3 Tlb butter, melted

Pie Crust:

2 cups flour

1 cup shortening or margarine

Dash of salt

1 Tlb sugar

1 Tlb vinegar

1 Tlb water

Combine eggs and syrup and mix well. Add sugar and mix, stir in vanilla and let stand 5 minutes. Spread pecan halves evenly on pie crust. Add ½ cup chopped pecans to egg mixture and pour into pie crust. Bake at 375˚ for 40 -45 minutes. Reduce heat to 300˚ after 25 minutes. 

Cow Pie

Cow Pie

Graham crackers crumbled

1/3 cup melted margarine

Using the back of a large spoon, press crumb mixture firmly on bottom and side of pie plate. Bake at 375˚ for 8 minutes. Cool

1 large instant chocolate pudding mix 

2 ¾ cup cold milk

Whip until smooth and creamy, scrapping sides of bowl. Pour into pie shell.

Lemonade Pie

Lemonade Pie

2 cans sweetened condensed milk

1 small can lemonade (thawed)

2 large cool whip

1 20 oz. can crushed pineapple (drained)

Crust:

20 graham crackers (crushed)

1 square butter (melted)

¼ cup sugar

Make graham crust for large cookie sheet. Whip all ingredients together. Place on crust, Chill. Save a little crust to sprinkle on top. Use 12 x 17 inch pan. 

Key Lime Pie

Key Lime Pie

8oz. cream cheese, softened

1 14oz. can sweetened condensed milk

1/3 cup lime juice

1 tea. freshly grated lime peel

2 drops green food coloring (optional)

1 cup non –dairy whipped topping

In a large bowl, beat cream cheese and milk. Slowly add juice, peel and food coloring if desired, beating until smooth. Fold in whipped topping. Pour evenly into graham cracker crust. Chill 1 hour or until set. Garnish with additional lime peel and whipped topping if desired. 

Fresh Peach Pie – Annette Baird Sandberg

Fresh Peach Pie – Annette Baird Sandberg

Melt 1 large pkg. marshmallows with ¾ cup milk. Cool to room temperature. Whip one carton whip cream until stiff. Add 1 tea vanilla. Fold together. Pour over top of fresh peaches in a graham cracker crust.

Ginger Peach Pie

Ginger Peach Pie

Using the recipe above; omit cinnamon and butter. Use 3 Tlb corn starch and ½ tea. ground ginger. Substitute peaches for apples. Bake 40 minutes or until filling is bubbly and crust is browned. 

Fresh Apple Pie – Kenna Christensen

Fresh Apple Pie – Kenna Christensen

¾ cup sugar

1 Tlb corn starch

1 tea. ground cinnamon

6 cups peeled, cored apple slices

1 Tlb lemon juice

1 recipe double crust pastry

1 Tlb butter

Stir together first 3 ingredients. Toss with apples and lemon juice until coated. Turn into a pastry lined 9 inch pie plate.  Dot with butter. Cover with top crust. Seal and flute edge, cut slit in top. Bake at 425˚ for 50 minutes or until crust is browned.

Strawberry Pie – Treasa Silva

Strawberry Pie – Treasa Silva

Filling:

8oz. cream cheese

1 pint whipping cream – whipped stiff

2 cups powdered sugar

Put in 2 graham cracker crusts

Topping:

1 pkg. Danish Dessert

1 cup fresh, sliced strawberries

Lemon Meringue Pie

Lemon Meringue Pie

1 cup sugar

3 Tlb corn starch

1 ½ cup cold water

3 egg yolks, slightly beaten

Grated rind of one lemon

¼ cup lemon juice 

1 Tlb margarine 

1 baked pie (9”) pastry shell

3 egg whites

1/ 3 cup sugar

In a 2 quart saucepan, stir together 1 cup sugar and corn starch. Gradually stir in water until smooth. Stir in egg yolks. Stirring constantly, bring to boil over medium heat and boil 1 minute. Remove from heat. Stir in next 3 ingredients. Cool. Turn into pastry shell. In small bowl with mixer at high speed, beat egg whites until foamy. Gradually beat in 1/3 cup sugar; continue beating until stiff peaks form. Spread some meringue around edge of filling first, touching crust all around, and then fill in center. Bake at 350˚ for 15 – 20 minutes or until lightly browned. Cool and serve. Serves 6 – 8. 

S’More Pie

S’More Pie

1 large graham cracker crust

12 oz. chocolate candy bar, broken into pieces

6 oz. hot fudge, warmed

30 regular marshmallows

¾ cup milk 

2 ½ cup whipped cream (reserve 1 cup for topping)

In saucepan, place chocolate bar, marshmallows and milk. Cook over low heat, stirring constantly, until marshmallows and chocolate are melted. Cool.  Fold 1 ½ cups whipped cream into chocolate mixture. Spread thin layer of warm hot fudge over bottom of pie crust. Gently spoon cooked mixture into crust. Top with reserved whipped cream and garnish with chocolate syrup topping. Refrigerate 3 hours or until set. 

Banana Cream Pie Filling – Kenna Christensen

Banana Cream Pie Filling – Kenna Christensen

4 cups milk 

1 cup sugar

6 – 8 Tlbs. cornstarch

½ tea. salt

3 whole eggs

1 tea vanilla

Place sugar, cornstarch, and salt in a bowl. Gradually add 1 cup milk, stir until smooth. Place 3 cups milk in double boiler, cook until scalded. Add other mixture. Cook until thick, Add eggs, cook until eggs are done and mixture is thick. Remove from heat add vanilla. Cool at room temperature. 

Chocolate Pie – Emily Christensen

Chocolate Pie – Emily Christensen

1 graham cracker crust

3 Tlb water in double boiler

1 6 oz. chocolate candy bar

Melt the candy bar and water together in double boiler. 

Add: 12 oz. whipped topping. Pour in pie crust and freeze. 

Pumpkin Bars

Pumpkin Bars

4 beaten eggs

16 oz. pumpkin (or 2 cups real)

1 cup oil

2 cups sugar

1 cup nuts (optional)

2 cups flour 

1 tea. baking powder

½ tea. salt

2 tea. cinnamon

1 tea. soda

Mix first 5 ingredients then dry ingredients; Mix well. Bake at 350˚ for 40 minutes in greased cake pan. 

Frosting:

3 oz. cream cheese

¾ stick butter

1 Tlb milk or cream

1 tea. vanilla

1 ¾ cup powdered sugar

Mix well. 

7 Layer Bars Kenna Aagard

7 Layer Bars Kenna Aagard

Graham cracker crust:

¾ cube butter, melted

2-3 pkgs. Graham crackers

Crush and mix together, press and put in pan 9 x 13” 

Pour over cracker crust:

2 cans sweetened, condensed milk

Sprinkle:

1 pkg. chocolate chips

1 pkg. butterscotch chips

1 pkg. (small) coconut

1 cup nuts – optional

Bake at 350˚ for 15 – 20 minutes or until bubbly and browned. Let cool and cut into squares. You may double the recipe and use a cookie sheet. 

Jelly Roll – Kathryn Christensen

Jelly Roll – Kathryn Christensen

3 eggs 

1 cup granulated sugar

1/3 cup water

1 tea. vanilla

¾ cup flour

1 tea. baking powder

¼ tea. salt

About 2/3 cup jelly or jam (your favorite flavor)

Powdered sugar

Heat oven to 375˚. Line jelly roll pan, (large cookie sheet) with aluminum foil or waxed paper; grease. In small mixing bowl, beat eggs about 5 minutes or until very thick and lemon colored. Pour eggs into large mixing bowl; gradually beat in granulated sugar. On low speed, blend in water and vanilla. Gradually add flour, baking powder and salt, beating just until batter is smooth. Pour into pan, spread batter to corners.

Bake 12 – 15 minutes or until wooden pick inserted in center comes out clean. Loosen cake from edges of pan; invert on towel on towel sprinkled with powdered sugar. Carefully remove foil; trim off stiff edges if necessary. 

While hot, roll cake and towel from narrow end. Cool slightly on wire rack. Unroll cake; remove towel. Beat jelly slightly with fork to soften; spread over cake. Roll up;

Sprinkle with powdered sugar 

Pumpkin Roll – Annette Baird Sandberg

Pumpkin Roll – Annette Baird

3 eggs

1 cup sugar

2/3 cup pumpkin

1 tea. lemon juice

¾ cup flour

½ tea. salt

1 tea. baking powder

2 tea. cinnamon

2 tea. ginger

½ tea. nutmeg

Beat eggs for five minutes on high. Add sugar, pumpkin, lemon juice. Add dry ingredients. Spread wax paper on cookie sheet. Bake for 15 minutes. Remove immediately and roll up in a towel, sprinkle with powdered sugar. Cool completely. 

Filling: 

1 cup chopped nuts (optional)

1 cup powdered sugar

1 tea. vanilla

5 Tlb margarine

1 pkg. 8 oz. cream cheese

Carrot Jelly Roll Cake with Cream Cheese Filling – Kathryn Christensen

Carrot Jelly Roll Cake with Cream Cheese Filling – Kathryn Christensen

2 cups flour

2 cups sugar

2 tea cinnamon

1 tea. salt

4 eggs

1 ½ cup oil

1 tea. vanilla

3 cups carrots, grated

Walnuts, chopped (optional)

Mix in the following order: carrots, grated finely, sugar, flour, and all spices, oil, eggs, nuts, and mix until sugar is dissolved. Don’t over mix. 

Bake on a cookie sheet - large, sometimes called jelly roll pan, not 9 x13” size.

Grease and line pan with waxed paper. Bake at 350˚ for 20 to 30 minutes. Turn over onto a powdered sugar covered towel. Carefully remove paper. Let cool and frost with cream cheese frosting and freeze. 

Cream Cheese Frosting:

3 cups powdered sugar

1 cup butter

1 pinch of salt

8 oz. cream cheese

1 tea. vanilla

Gradually add powdered sugar and beat until light and fluffy. 

Archibald’s Pumpkin Pie Cake

Archibald’s Pumpkin Pie Cake

First Layer: 

1 yellow cake mix

½ cup butter

1 egg

Second Layer:

1 29 oz can pumpkin

1 12 oz. can evaporated milk

1 ½ cups sugar

3 eggs

1 ½ teas. pumpkin pie spice

1 tea. vanilla

Third Layer:

¼ cup sugar

1 tea cinnamon

½ cube butter, cut into pieces

Topping:

1 small pkg instant vanilla pudding

1 cup milk

1 container cool whip

Heat oven to 350˚. Place cake mix in a bowl. Measure 1 cup of the mix and set aside for topping. Stir melted butter and egg into remaining cake mix in bowl. Press mixture into bottom of 9 x 13 inch pan. 

In a separate bowl, using an electric mixer, combine pumpkin, evaporated milk, sugar, eggs, pumpkin pie spice and vanilla. Pour over cake layer in the pan. 

In another bowl, combine saved cake mix, sugar and cinnamon. Using fork or pastry cutter, cut butter into dry ingredients until crumbly. Sprinkle mixture over pumpkin filling. Bake 60 – 70 minutes. Cool.

For topping, combined pudding and milk in a bowl. Fold in whipped topping. Serve over cooled cake. Makes 16 -18 servings.

Chocolate Sheet Cake – Bennie Baird

Chocolate Sheet Cake – Bennie Baird

Place in a bowl:

2 cups sugar

2 cups flour

Heat and boil:

1 cube margarine

½ cup shortening

4 Tlb cocoa

1 cup cold water

Add:

½ cup buttermilk

1 tea vanilla

1 tea. soda

2 eggs

Mix well and place in un-greased cookie sheet. Bake at 400˚ for 20 minutes

Frosting: 

Heat until melted and smooth:

1 cube margarine

4 Tlb cocoa

5 Tlb milk

Remove from heat and add 3 cups powdered sugar. Mix well and frost while the cake is warm. Top with walnuts if desired. 

Carrot Pineapple Cake – Jenny Callister- The Best!

Carrot Pineapple Cake – Jenny Callister- The Best!

1 #2 can crushed pineapple, drained

2 cups grated carrots

4 eggs

1 ½ cup oil

2 cups sugar

2 cups flour

1 ½ tea. soda

2 tea. baking powder

1 tea. salt

2 tea. cinnamon

1 cup nuts

Mix and bake at 350˚ for 35 minutes. May need more time according to your oven. 

Frosting:

1 cube butter

1 8 oz. pkg. cream cheese

1 tea. vanilla

3 cups powdered sugar

Mix together. Add a little milk if necessary.

Cookie Cake – Kathryn Christensen

Cookie Cake – Kathryn Christensen

This recipe came from Aunt Norma Christensen Riddle, but after a person makes it more than 10,000 times, it becomes their recipe.

½ cup raisins

½ cup shortening

1 cup sugar

1 egg

1 cup water, save ¾ cup of the water for batter

1 tea. vanilla

Pinch of salt

½ cup chopped nuts

2 cups flour

1 tea. cinnamon

1 tea. soda

Boil raisins in 1 cup water until soft, save ¾ cup of the water for the batter. Beat all ingredients together and put in greased cake pan. Bake at 350˚ for 15 – 20 minutes.

Mayonnaise Cake – Janet Cook

Mayonnaise Cake – Janet Cook

Combine & sift in bowl:

2 cup flour

1 cup sugar

½ cup cocoa

¼ tea. salt

2 tea. baking soda

Add: 1 cup mayonnaise or salad dressing

1 cup cold water

1 tea. vanilla

Blend well and bake at 350˚ for 3o minutes. 

Devil’s Food Cake – Christensen Family Favorite

Devil’s Food Cake – Christensen Family Favorite

2 cups flour

½ tea. baking powder

¾ tea. soda

¾ tea. salt

1 1/3 cup sugar

½ cup cocoa

2/3 cup vegetable oil

1 ¼ cup milk

1 tea. vanilla

2 eggs

Sift together dry ingredients. Add wet ingredients. Bake at 350˚ for 30 – 35 minutes.

Sponge Cake – Paula Shomaker

Sponge Cake – Paula Shomaker

1 ¼ cup sifted flour

½ cup sugar 

½ tea. baking powder

½ tea. salt

6 egg whites

1 tea. cream of tarter

½ cup sugar 

6 egg yolks

1 ¼ cup water

Sift together flour, sugar, baking powder, and salt. In a bowl, beat egg whites until frothy. Add cream of tartar, gradually beat in ½ cup sugar in little at a time. Beat until whites form stiff, not dry peaks. Combine egg yolks, water, vanilla, and sifted dry ingredients. Beat on medium- high speed for 4 minutes or until light and fluffy. Fold yolk mixture into beaten eggs. Turn onto un-greased 10 inch tube pan. Bake at 350˚ for 45 minutes.

Stripe – It – Rich Cake Annette Baird Sandberg

Stripe – It – Rich Cake Annette Baird

1 pkg. cake mix or pudding included cake mix

2 pkg. small Jell-O instant pudding and pie filling – chocolate or flavor of your choice.

1 cup powdered sugar

4 cups cold milk

1. Prepare cake mix as directed on the pkg. Bake in 9 x 13 inch pan. 
2. Remove form pan. Poke holes at once down through the cake to the pan with the round handle of a wooden spoon (or poke holes with plastic drinking straw, using a turning motion to make large holes). Holes should be at 1 inch intervals.
3. Only after poking holes, combine pudding mix with sugar in large bowl. Gradually stir in milk. The beat at low speed for 1 minute only. (Do not over beat).
4. Quickly, before pudding thickens, pour about one-half of the thin pudding evenly over warm cake and into the holes to make the stripes.
5. Allow remaining pudding to thicken slightly; then spoon over the top, swirling to frost the cake. Chill al least 1 hour. Store cake in refrigerator. 

Picnic Cake – Annette Baird Sandberg

Picnic Cake – Annette Baird

1 cup chopped dates, soaked in 1 ½ cup hot water

2 eggs

1 cup sugar

¾ cup shortening

½ tea. salt

1 tea. cinnamon

1 ½ cup + 2 Tlb flour

1 tea. soda

Cream together sugar and shortening. Sift together dry ingredients. Add dates and water. Beat together. Pour into a greased cake pan. 

Sprinkle on top:

1 cup brown sugar

½ cup nuts

1 cup chocolate chips

Bake at 350˚ for 25 minutes 

“Old Fruit Cake” – Kathryn Christensen

“Old Fruit Cake” – Kathryn Christensen

1 quart old fruit, any kind, including juice, mix in a blender

4 teas. soda

4 ½ cup flour

2 cups sugar

4 teas. cinnamon

1 tea. nutmeg

¾ tea. cloves

1 cup oil

Beat all ingredients together and add nuts, chocolate chips, or raisins if desired. Bake in Large! Greased and floured pan at 350˚ for 40 – 45 minutes. Serve hot or cooled with sauce or whipped cream.

Boiled Fruit Cake – Elicia Christensen

Boiled Fruit Cake – Elicia Christensen

2 cups sugar

2 cups water

1 cup shortening

1 pkg. raisins

1 tea. cinnamon

1 tea. Nutmeg

1 tea. cloves. 

1 tea. allspice

Cook on stove top 10 minutes. Cool to luke warm

Add: 

2 eggs

2 tea. soda

Nuts 

2-4 cups flour. 

Bake at 350˚ for 45 – 55 minutes

Fruit Dessert Cake – Grandma Bernadine Nelson

Fruit Dessert Cake – Grandma Bernadine Nelson

White cake mix

1 pkg. dream whip

1 8 oz. pkg. cream cheese

1 box powdered sugar (3 cups)

2 pkg. Danish Dessert

2 pkg. fruit

Mix up white cake mix and bake 15 – 20 minutes. Cool, remove from pan and slice in half to form 2 thin layers. Place on a cookie sheet. Mix up one pkg. of dream whip, add 1 8 oz. pkg. softened cream cheese and add powdered sugar. Divide and spread on cooled cakes. Cook and cool 2 pkgs. Danish Dessert, add fruit and spread on cakes.