MOCK APPLE PIE

I have never tried this recipe so I cannot comment on it. I cut it from a Ritz Crackers box several years ago.

Pastry for a 2-crust 9-inch pie

36 Ritz Crackers

2 cups water

2 cups sugar

2 tsp cream of tartar

2 tbsp lemon juice

Zest of 1 lemon, ground

Butter

Cinnamon

Fit half the pastry into a 9-inch pie pan. Preheat oven to 425f-degrees.

Break crackers coarsely into the pastry-lined pie pan.

Combine water, sugar and cream of tartar in a saucepan, bring to a boil and boil gently for 15 minutes. Add the lemon juice and zest. Cool. Pour the syrup over the crackers. Dot generously with butter and sprinkle with cinnamon. Place remaining crust over pie; flute edges and cut air holes in crust. Bake at 425 for 30 to 35 minutes or until the crust is crisp and golden brown.

Delicious served warm.

Yield: 6 to 8 slices

file photo for reference only

EASY MARSHMALLOW FOUR LAYER BARS

Just came across this old recipe clipping. I don't remember where it came from or how long I have had it, but I know it has been years. Based on the product names, I would guess it was a Kraft advertisement in an older holiday magazine.

 

APPLE, BLUEBERRY, CRANBERRY SLUMP

The 'slump' in the name refers to the way the dumplings "slump" during cooking.

1 cup chopped peeled tart apple
1 cup fresh or frozen blueberries
3/4 cup fresh or frozen cranberries
1 cup water
2/3 cup sugar

In a 3-quart saucepan, combine the apple and berries, water and sugar; bring to a boil. Reduce the heat, cover and simmer on low for 5 minutes. Meanwhile, make dumplings.

Dumplings:
3/4 cup all-purpose flour
1/4 cup sugar
1 tsp baking powder
1/4 tsp ground cinnamon
1/8 tsp ground nutmeg
3 tbsp cold butter
1/3 cup milk
Cream for serving, optional

In a bowl, combine the flour, sugar, baking powder, cinnamon and nutmeg; cut in the butter until mixture resembles coarse crumbs. Add the milk and stir just until moistened. Drop mixture into 6 mounds atop the simmering fruit.

Cover pan and simmer for 10 minutes or until a wooden toothpick inserted in the center of dumplings comes out clean. It is important not to lift the lid during the cooking time.

Serve warm with the cream, if desired.

Source: I got this recipe around 2000 from a Country Cooking Cookbook. The picture is a TOH picture from Bing.

ORANGE PINEAPPLE DELIGHT CAKE

1 box orange cake mix*
4 eggs
3/4 cup canola oil
1 can (11-oz) Mandarin oranges including the juice
1 can (20-oz) crushed pineapple (reserve juice)
1 (4-serving size) pkg instant vanilla pudding mix
1 carton (9-oz) frozen whipped topping, thawed

Preheat oven to 350 degrees.
Grease and lightly flour a 9 x 13-inch baking pan; set aside.

Mix together the cake mix, eggs, oil, and oranges; pour into the prepared pan. Bake at 350 for 30-40 minutes until cake tests done. While the cake is still warm, pour 3/4 cup of the pineapple juice over the cake.
Allow cake to cool completely.

After cake is cooled, mix the pineapple with the pudding mix and whipped topping. Spread mixture over the cooled cake. Refrigerate.

*May substitute yellow cake mix.

file photo

CHOCOLATE CREAM STRAWBERRY TART

Pastry for 1 crust pie

1/4 cup sugar
3 tbsp all-purpose flour
1/4 tsp salt
1 cup milk
4 egg yolks
1 pkg (6-oz) Nestle Toll House semi-sweet chocolate morsels
2 tbsp butter
2 tsp vanilla extract
2 pints fresh strawberries, washed & hulled
2 tbsp strawberry jelly

Shell:
Preheat oven to 425 degrees.
Fit pastry dough into a 9-inch removable bottom tart pan. Press firmly into bottom and sides of pan: trim edges. Line with foil and weight with dried beans or pie weights. Bake at 425 for 10 minutes. Remove foil; bake another 2 to 3 minutes. Cool completely. Remove from pan.

Pastry Cream:
In a medium saucepan, combine sugar, flour and salt; gradually add milk. Cook over low heat, stirring constantly, until mixture boils. Boil 2 minutes, stirring constantly; remove from heat.

Beat in egg yolks and return to the heat; cook for another minute. Remove from heat. Add the chocolate morsels, butter and vanilla. Stir until morsels are melted and mixture is smooth. Place plastic wrap over the surface and chill 30 minutes.

Stir cream and spread evenly into the prepared tart shell. Arrange the strawberries on top.

Melt the jelly in a small saucepan over low heat. Brush over the strawberries. Chill tart thoroughly. Let stand for 15 minutes before serving.

file photo