To make double-crust pie: Thaw two packages FREEZER PIE-CRUST MIX. Prepare as directed above; do not prick or flute edge. Place filling in shell. Roll out top crust and place over filling. Press edges together and flute or crimp. Cut slits in top crust to let steam escape. Bake according to directions for filling.
1. Roll dough between 2 sheets of floured wax paper.
2. Do not strech pie dough. Place top crust over filling and flute edges.
SOUR CREAM & ORANGE PIE
This meringue will not stick to your fork.
Single Freezer Pie Crust, baked, page 309
1 cup sugar
5 tablespoons cornstarch
Pinch of salt
1 cup milk
3 egg yolks
4 tablespoons butter or margarine
1 teaspoon grated orange peel
1/3 cup fresh orange juice
1 cup dairy sour cream
Mile-High Meringue, below
Mile-High Meringue
1 tablespoon cornstarch
3 tablespoons sugar
Pinch of salt
1 teaspoon orange juice
1/2 cup water
3 egg whites, room temperature
6 tablespoons sugar
Prepare pie crust in a 9-inch pie plate; set aside to cool. In a saucepan, combine sugar, cornstarch and salt. Gradually stir in milk. Cook and stir over medium heat until smooth and slightly thickened; set aside. In a small bowl, beat egg yolks. Beating vigorously, add about half of hot mixture. Slowly stir egg mixture into remaining hot mixture. Cook and stir 2 minutes; set aside. Stir in butter or margarine, orange peel and orange juice. Cover with plastic wrap. Cool.
Fold in sour cream. Pour into pie crust; set aside. Preheat oven to 325F (165C). Prepare Mile-High Meringue. Spoon meringue on top of pie, spreading to seal completely. Bake 20 to 30 minutes until golden brown. Makes 8 servings.
Mile-High Meringue
In a saucepan, combine cornstarch, 3 tablespoons sugar, salt, orange juice and water. Cook and stir over medium heat until clear and thickened. Set aside to cool. In a bowl, beat egg whites until soft peaks form. Gradually add cooled cornstarch mixture, beating until mixture thickens. Gradually add 6 tablespoons sugar, beating until soft peaks form, 5 to 8 minutes.
DESSERTS
Be a “Supermom” by filling your home with the tempting aroma of freshly baked cookies. The smell says “welcome.” In this chapter you’ll find chewy cookies, bar cookies and many others. Our favorites, however are in the Master Mixes section—SLICE & BAKE COOKIES in a variety of flavors.
If you’re looking for a way to introduce cooking to your children, COOKIE MIX is made to order. Success right from the beginning will motivate them to move on to more challenging mixes. And there will be very little mess!
Children might have the right idea when they eat main dishes sparingly to save room for the finishing touch—dessert! A meal without a dessert is like a kitchen without a sink. Desserts such as puddings or fruit-filled desserts even add nutrition to a meal.
When planning your menus, include desserts that will complement the meal. For example, serve a light dessert such as Lemonade Ice Cream Dessert with pasta or another substantial food.
Need a spectacular dessert for a special occasion? Try the Cookie Crust Fruit Tart. In addition to being beautiful, it is delicious and easy. Check the Cakes and Pies sections for other great finales.
APPLE-WALNUT COBBLER
Real “comfort” food—especially if you top it with ice cream.
4 cups peeled, cored and sliced apples
1/2 cup sugar
1/2 teaspoon cinnamon
3/4 cup coarsely chopped walnuts
2 cups QUICK MIX, page 21
3 tablespoons sugar
1 egg, slightly beaten
1 cup milk or water
Variation
Cherry Cobbler—Omit apples, sugar, cinnamon and walnuts. Drain and reserve liquid from 1 ( 16-oz.) can red, sour, pitted cherries. Combine 2 tablespoons flour, 3/4 cup sugar and 1/8 teaspoon salt. Stir in reserved cherry juice. Fold in cherries and 1 teaspoon almond extract. Make cobbler mixture, reducing milk or water to 6 tablespoons; add 1 teaspoon almond extract. Bake at 425F (220C) 25 minutes.
Preheat oven to 325F (165C). Grease an 8-inch-square pan. Place apples in bottom of pan. Combine sugar, cinnamon and walnuts in a bowl. Sprinkle over apples in pan, reserving 1/4 cup for topping.
In a bowl, thoroughly combine QUICK MIX and sugar. Combine egg and milk or water in a small bowl. Add all at once to dry ingredients. Blend. Spread dough evenly over top of apple mixture. Top with remaining cinnamon-sugar mixture. Bake about 45 minutes, until light brown. Cut into squares. Makes 8 to 10 servings.
PEACH COBBLER
Try other fruits in this basic cobbler as they are in season or according to your personal taste.
1/4 cup butter or margarine, melted
3 cups fresh peaches, sliced or 1 (28-oz.) can peaches, drained
1/2 teaspoon nutmeg
1 pkg. SNACK CAKE MIX, page 24
1 teaspoon cinnamon
3/4 cup milk
1/3 cup vegetable oil
1 egg
1 teaspoon vanilla or almond extract
Preheat oven to 350F (175C). In an 11” x 7” baking pan put melted butter or margarine, peaches and nutmeg. Stir to coat peaches. In a medium mixing bowl, combine SNACK CAKE MIX, cinnamon, milk, vegetable oil, egg and vanilla or almond extract. Pour over fruit mixture in pan. Bake for about 30 minutes or until cake is set. Makes 8 servings.
We’ve used most fresh fruit in season, including nectarines, plums, and berries.
OUR BEST BROWNIES
We had no trouble getting our family to test this recipe.
1/4 cup butter or margarine, melted
2 eggs, beaten
1 teaspoon vanilla extract
2-1/4 cups BROWNIE MIX, page 14
1/2 cup chopped nuts
Brownie Toppers, below
Brownie Toppers
Chocolate Topper
Sprinkle 1 (6-oz.) package chocolate chips over warm brownies. Warm in oven until melted. Spread evenly. Sprinkle with more chopped nuts.
Coconut-Pecan Topping Combine 1/3 cup sugar, 1/3 cup evaporated milk, 1 beaten egg yolk and 3 tablespoons butter or margarine. Stirring constantly, cook 5 minutes, until mixture comes to a boil. Remove and stir in 1/4 teaspoon vanilla, 2/3 cup coconut and 1/2 cup chopped pecans. Cool 10 minutes. Spread on cooled brownies.
Preheat oven to 350F (175C). Grease and flour an 8-inch-square pan. Combine melted butter or margarine, eggs, vanilla and BROWNIE MIX. Beat until smooth. Stir in nuts. Pour into prepared pan. Bake 30 to 35 minutes, until edges separate from pan. Sprinkle or frost with Brownie Topper of your choice. Cut into 2-inch bars when cool. Makes 16 brownies.
Bittersweet Frosting
Combine 1-1/2 cups powdered sugar, 1/2 cup butter and 1/2 cup evaporated milk. Cook 7 to 10 minutes, until temperature reaches 230F (110C). Cool. Beat until stiff; spread on cooled brownies. Melt 2 (1-oz.) squares unsweetened chocolate and spread over topping.
Marshmallow Surprise
Prepare 1/2 recipe Chocolate Icing, page 286. Sprinkle 1-1/2 cups miniature marshmallows over warm brownies. Warm until melted, about 2 to 3 minutes. Cool. Frost with icing.
BROWNIE ALASKA
Prepare it ahead of time for a spectacular but simple dessert.
1 quart vanilla ice cream, softened slightly
2 cups BROWNIE MIX, page 14
4 eggs, separated
2 tablespoons water
2 tablespoons butter or margarine, melted
1 teaspoon vanilla extract
1/2 cup coarsely chopped walnuts
1/2 cup sugar
Variation
Substitute mint chocolate chip or peppermint ice cream for vanilla ice cream.
Line an 8-inch bowl with foil. Pack ice cream into bowl and freeze until very firm. Preheat oven to 350F (175C). Grease an 8-
inch-round cake pan. Line pan with wax paper. Grease wax paper. In another medium bowl, combine BROWNIE MIX, egg yolks, water, butter or margarine, vanilla and nuts. Spread in prepared pan. Bake about 25 minutes, until edges separate from pan. Cool in pan 10 minutes, then cool. Peel off wax paper. Place cake on a wooden cutting board or baking sheet lined with heavy brown paper. Cover with plastic wrap. Freeze about 1 hour until hard.
Beat egg whites until foamy. Gradually add sugar and beat until stiff peaks form. Set aside. Quickly invert bowl of ice cream over cake. Remove bowl and foil. Quickly spread meringue over ice cream and brownie, sealing meringue to cutting board or paper. Return to freezer for at least 30 minutes.
Just before serving, preheat oven to 500F (260C). Bake about 3 minutes, until meringue is browned. Cut in wedges with a knife dipped in water. Refreeze leftover Brownie Alaska, if desired. Makes 10 to 12 servings.
CHEWY CHOCOLATE COOKIES
Crown each one with a nut.
1/4 cup butter or margarine, melted
2 eggs, slightly beaten
1/4 cup water, more if needed
2-1/4 cups BROWNIE MIX, page 14
1/2 teaspoon baking soda
3/4 cup all-purpose flour
1 teaspoon vanilla extract
Walnut or pecan halves
Preheat oven to 375F (190C). Grease baking sheets. Combine butter or margarine, eggs and water in a medium bowl. Beat with a fork until blended. Stir in BROWNIE MIX, baking soda, flour and vanilla. Add additional water, if needed. Blend well.
Drop by teaspoonfuls 2 inches apart on prepared baking sheets. Put a walnut or pecan half in center of each cookie Bake 10 to 12 minutes, until edges are browned. Cool. Makes 36 cookies.
CHOCOLATE-CHIP COOKIES
Rich-chocolate flavor in every bite.
3 cups COOKIE MIX, page 30
3 tablespoons milk, more if necessary
1 teaspoon vanilla extract
1 egg
1/2 cup nuts or coconut
1 cup chocolate chips or sugarcoated chocolate candies.
Preheat oven to 375F (190C). Grease baking sheets. In a large bowl, combine COOKIE MIX, milk, vanilla and egg. Blend well. Stir in nuts or coconut and chocolate chips or candies.
Drop by teaspoonfuls onto prepared baking sheets. Bake 10 to 15 minutes, until golden brown. Makes 24 cookies.
ENERGY BARS
A crunchy snack to be enjoyed any time of the day.
1/2 cup dark-brown sugar, packed
1/2 cup light corn syrup
1/2 cup peanut butter
3-1/2 cups GRANOLA MIX, page 32
1/2 cup Spanish peanuts
Butter a 9-inch-square baking pan; set aside. In a saucepan, combine brown sugar and corn syrup. Cook and stir over medium heat until mixture comes to a boil. Remove from heat. Stir in peanut butter until blended. Stir in GRANOLA MIX and peanuts until coated.
Press into prepared pan. Cool to room temperature. Cut into 3” x 1” pieces. Makes 27 bars.
MOLASSES COOKIES
A soft, chewy and delicious cookie.
2 cups QUICK MIX, page 21
1/4 cup sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 egg yolk
1/2 cup molasses
Sugar
In a medium bowl, combine QUICK MIX, 1/4 cup sugar, cinnamon, ginger and cloves. Mix well. Combine egg yolk and molasses in a small bowl. Add to dry mixture. Blend well. Refrigerate at least one hour.
Preheat oven to 375F (190C). Lightly grease baking sheets. Shape dough into 1-1/2-inch balls. Place on prepared baking sheets. Flatten balls with the bottom of a glass dipped in sugar. Bake 8 to 10 minutes, until edges are browned. Makes about 30 cookies.
PEANUT-BUTTER COOKIES
A better peanut-butter batter.
3 cups COOKIE MIX, page 30
1/4 cup brown sugar, packed
1 teaspoon vanilla extract
2 eggs
1/2 cup chunky-style peanut butter
Variation
Peanut-Butter & Jelly Cookies—On baking sheets, make indentation with thumb in center of balls. Do not flatten. Fill with grape jelly.
Preheat oven to 375F (190C). Lightly grease baking sheets. Combine all ingredients in a medium bowl. Blend well. Shape dough into 1-inch balls. Place on prepared baking sheets and flatten with fork tines. Bake 10 to 12 minutes, until edges are browned. Makes 30 to 36 cookies.
SNICKERDOODLES
Soft when they’re warm—snappy when they’re cool!
2-1/2 cups COOKIE MIX, page 30
1/4 teaspoon baking soda
1 teaspoon cream of tartar
1 egg
2 tablespoons sugar
1 teaspoon ground cinnamon
Preheat oven to 400F (205C). In a medium bowl, combine COOKIE MIX, baking soda, cream of tartar and egg. Mix well. Combine sugar and cinnamon in a small dish.
Shape dough into 1-1/2-inch balls. Roll in sugar-cinnamon mixture and place 2 inches apart on unbuttered baking sheets. Flatten balls slightly. Bake 8 to 10 minutes, until lightly browned with cracked tops. Do not overbake. Makes about 24 cookies.
TROPIC MACAROONS
A tropical South Seas adventure in cookies.
2 cups COOKIE MIX, page 30
2 egg yolks
1 (8.5-oz.) can crushed pineapple, drained
1-1/4 cups shredded coconut, more if desired
Maraschino cherries, for garnish
Preheat oven to 350F (175C). Lightly grease baking sheets. In a medium bowl, combine COOKIE MIX, egg yolks, pineapple and coconut. Stir until well-blended. Drop by teaspoonfuls onto prepared baking sheets. Top with maraschino cherries. Bake 12 to 15 minutes, until edges are golden. Makes 30 to 36 cookies.
OUR FAVORITE CHEESECAKE
To guarantee a creamier texture, place a pan of water below cheesecake while it bakes.
Graham-Cracker Crust, baked, page 16
4 (8-oz.) pkgs. cream cheese, room temperature
1-1/2 cups sugar
4 eggs, beaten
4 teaspoons vanilla extract
2 teaspoons fresh lemon juice
2 teaspoons grated lemon peel
Sour Cream Topping, below
1 (21-oz.) can blueberry, raspberry, cherry or other fruit pie filling, if desired
Sour Cream Topping
1 cup dairy sour cream
1/4 cup sugar
1 teaspoon vanilla extract
Prepare Graham-Cracker Crust in springform pan, set aside to cool. Preheat oven to 325F (165C). Beat together cream cheese, sugar, eggs, vanilla, lemon juice and lemon peel until very smooth. Spoon into cooled crust in springform pan. Place in preheated oven and bake 1 hour 10 to 1 hour 20 minutes.
Prepare Sour Cream Topping. Spread topping on cheesecake and continue to bake 7 to 10 more minutes or until topping is set. Cool. When completely cool cover with plastic wrap and refrigerate 8 to 24 hours. To serve, remove pan side. Top cheesecake with pie filling. Makes about 15 servings.
Sour Cream Topping
Combine sour cream, sugar and vanilla. Blend well.
You can omit the Sour Cream Topping. Crown your cheesecake with fresh fruit and your favorite whipped topping.
Our Favorite Cheesecake
QUICK FUDGE SAUCE
To prevent scorching, stir continuously over low heat.
1-1/2 cups CHOCOLATE SYRUP MIX, page 64
6 tablespoons butter or margarine
1 teaspoon vanilla extract or other flavoring
In a small saucepan, combine CHOCOLATE SYRUP MIX and butter or margarine. Cook over low heat until smooth, thick and shiny, 5 to 7 minutes. Stir in extract or flavoring. Makes about 1-1/2 cups.
Make-A-Mix Page 23