Peach Topped Cheesecake (Anna G)

Peach Topped Cheesecake

Prepare graham cracker crust:
· 1 1/4 Cup crushed graham crackers
· 2 Tablespoons sugar
· 5 Tablespoons melted butter

Mix graham cracker crumbs, butter, and sugar thoroughly with a fork. Pour the crumbs into a pie plate. Use the bottom of a measuring cup to press the crumbs evenly along the bottom and sides of the pie plate. Bake in a 350 degree oven for 10-15 minutes. (Underdone is better than overdone because it will bake more with the cheesecake.)

Cheesecake filling:
· 2 packages of 8 oz cream cheese (at room temperature)
· 3/4 Cup sugar
· 2 eggs
· 2 teaspoons lemon juice
· 1 teaspoon vanilla

Beat all ingredients together well and pour into the graham cracker crust. Bake at 350 degrees for about 50 minutes. Baking time is approximate. Cheesecake should look puffy and may have a few cracks on top. Also, you may need to cover the outside edge of the crust so it doesn't get overdone.

Cool cheesecake to room temperature (may be slightly warm but not hot).

Peach glaze topping: (This is also great with strawberries or raspberries)
· Half a small package of peach gelatin
· 1/2 Cup sugar
· 1 Tablespoon corn starch (heaping)
· 1 Cup water

Mix glaze ingredients in a small saucepan before you turn on the heat. Bring to a boil and stir until thickened. Remove from heat and let cool slightly.

Cut fresh or frozen peaches into thin slices and arrange on top of the cooled cheesecake. Pour the glaze over the top. It should completely cover the peaches (if it doesn't the fruit not covered may turn brown). Put in the refrigerator and chill for a couple of hours.

Pecan Pie (Teresa H)

Pecan Pie (Passed down the gererations—Teresa Horton, Diana Wongwai, Tressie Holler)

Yield: One 9" pie

1 9inch pie tin lined with your favorite pie crust

1 ½ cups pecan halves

1 cup K-roll syrup (light or dark)

1 tsp vanilla

¼ tsp Salt

4 Tblsp Sugar

3 Tblsp Flour

2 Eggs (beaten)

3 Tblsp Butter

· In blender, mix eggs, sugar, flour, salt and vanilla.

· In small sauce pan bring syrup and butter to a boil over medium heat. Keep stiring to avoid burning. Remove and cool slightly.

· Add hot mixture to blender and blend until light in color.

· Pour into chilled pie shell that has been lined with the pecan halves.

· Place in 350* F oven on middle rack.

· Bake for 50-55 minutes. Pie is done when a knife inserted into center of filling is clean when pulled out.

(you may want to cover crust edges with foil if they darken too much for your taste. It will depend on your oven.)

Tip: I like to make sure all pecans are covered with filling so they are coated even after they float to the top during cooking.

Butterscotch Pumpkin Pie (Amber)

Makes: 12 servings Prep: 10 minutes Bake: at 425 degrees F for 25 minutes; 350 degrees F for 35 minutes Cook: 5 minutes 1 package (15 ounces) refrigerated rolled double crust pastry 3/4 cup butterscotch chips 1/2 cup heavy cream 1 can (15 ounces) solid pack pumpkin puree 1 egg plus 1 egg yolk 1/4 cup sugar 1 tsp. pumpkin pie spice 1/4 tsp. salt 1/4 tsp. ground ginger Pinch ground nutmeg Whipped cream or whipped topping, for serving Directions 1. Heat oven to 425 degrees F. Unroll one of the pastry crusts and fit into a 9-inch round pie plate. Refrigerate until ready to fill. 2. In a small saucepan, combine butterscotch chips and heavy cream. Heat over medium heat about 5 minutes, whisking occasionally, until smooth. Let cool slightly. 3. Meanwhile, whisk pumpkin puree, egg and egg yolk, sugar, pumpkin pie spice, salt, ginger and nutmeg. Slowly whisk in butterscotch mixture until incorporated. Spoon into crust-lined pie plate, and spread smooth. 4. Bake at 425 degrees F for 25 minutes, then reduce oven temperature to 350 degrees F and bake an additional 35 minutes, until crust is browned and pie puffs slighty, covering edge of pie with foil if browning too quickly. Cool at room temperature on a wire rack. Serve with whipped cream or whipped topping, if desired.

Triple Layer Chocolate Mud Pie (Dena)

Ingredients

3 squares BAKER'S Semi-Sweet Baking Chocolate, melted

1/4 cup canned sweetened condensed milk

1 OREO Pie Crust (6 oz.)

2 cups cold milk

2 pkg. (4-serving size) JELL-O Chocolate Flavor Instant Pudding & Pie Filling

1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

MIX chocolate and condensed milk until well blended. Pour into crust; sprinkle with pecans.

BEAT milk and dry pudding mixes with wire whisk 2 min. or until well blended. (Mixture will be thick.) Spoon 1-1/2 cups of the pudding over pecans. Add half of the whipped topping to remaining pudding; stir until well blended. Spread over pudding layer in crust; top with remaining whipped topping.

REFRIGERATE 3 hours. Store leftovers in refrigerator.

Banana Cream Pie Variation (Robin)

1 small package vanilla instant pudding mix
1 cup milk
1 small container heavy cream
1 homemade graham cracker crust, baked and cooled
3 bananas sliced
Mix pudding and milk. In another bowl beat cream until stiff. Mix cream and pudding together. Layer bananas in bottom of crust and put cream mixture on top. Refrigerate.

Easy Chocolate Raspberry Cheesecake Pie (Robin)

1 (6 oz.) chocolate pie crust
6 oz. Cream cheese, softened
1 (14 oz.) can sweetened condensed milk
1 egg
3 Tbsp. Lemon juice
1 tsp. Vanilla
1 cup fresh or frozen raspberries
Heat oven to 350. Arrange berries over crust. Beat cream cheese and sweetened condensed milk, gradually add egg, lemon juice and vanilla. Mix well. Pour over fruit, bake 30-35 minutes or until center is almost set. Cool. Top with glaze and then refrigerate.

Chocolate glaze:
¼ cup heavy or whipping cream
¼ cup semi sweet chocolate chips
Heat on low until melted and slightly thickened, pour over pie, chill.