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Friday, Oct. 24, 2014

Catalpa Cooking

Friday, March 26, 2010

CHERRY CHEESECAKE PIE

1 graham cracker pie crust

1 package (8 oz.) cream cheese, softened

1/3 cup sugar

1 cup sour cream

2 teaspoons vanilla

1 container (8 oz.) Cool Whip

1 cup cherry pie filling

Beat cheese until smooth, gradually beat in sugar. Blend in sour cream and vanilla. Fold in Cool Whip, blend well. Spoon into crust. Chill until set, at least 4 hours. Spoon cherry pie filling over top of pie.

PINK SALAD

I have given a recipe about like this one, but I had never frozen it. It really helped out to have it ready ahead of time.

1 can cherry pie filling

1 8-oz. can crushed pineapple, plus juice

1 can Eagle Brand milk

1 cup chopped pecans

1 tablespoon lemon juice

1 9-oz. carton Cool Whip

Mix all together and freeze. Take out of freezer about 30 minutes before the meal.

CHEESE POTATOES

6 medium potatoes, cooked

2 cups sour cream

1 small jar Cheez Whiz

1 teaspoon salt

1 teaspoon minced onion

Cube the cooked potatoes and mix with other ingredients. Place in a greased casserole dish and bake for 45 minutes in a 350-degree oven.

PEACH ICE CREAM

4 eggs

2 cups sugar

2 teaspoons vanilla

1 teaspoon salt

2 pints of whipping cream

1 pt. half-and-half

4 or 5 ripe peaches, pureed, but leave some bits of peaches

5 cups milk (approximate)

Beat eggs until foamy, add sugar and beat with mixer. Add the vanilla, salt and cream and mix thoroughly. Blend in peaches, and finish filling a one-gallon freezer to the fill line with milk. This is better to make it up the night before and let set in the refrigerator. You can use an electric freezer or the hand-turned kind.

Variation: strawberries or bananas can be used instead of peaches.

APPLE-LEMON CHESS PIE

1 cup sugar

teaspoon salt

teaspoon grated lemon rind

3 tablespoons lemon juice

cup margarine, melted

4 eggs, beaten

1 cup unsweetened applesauce

1 unbaked 9-inch pie shell

Combine sugar, salt and lemon rind; set aside. Combine eggs, lemon, margarine and applesauce; add dry ingredients and beat with an electric mixer until blended. Pour into pie shell and bake at 450 degrees for 15 minutes. Reduce heat to 350 degrees and bake an additional 15 minutes, or until set. Cool on a wire rack.

BANANA SURPRISE MUFFINS

1 cup all-purpose flour

1/3 cup sugar

2 teaspoons baking powder

teaspoon soda

1 egg, beaten

1/3 cup vegetable oil

1 cup mashed ripe banana

cup jelly

Combine first 4 ingredients in a large bowl; make a well in the center of mixture. Add egg, oil and banana, stirring just until moistened. Spoon into greased muffin pans, filling one-third full. Put 1 teaspoon jelly on top of batter in each cup, and then fill to two-thirds full with rest of batter. Bake at 400 degrees for 18-20 minutes or until done. Yield: 1 dozen.