Cakes & Pies

1 large pkg. frozen dough rolls
1 c. brown sugar
1 stick butter, softened
1 pkg. vanilla pudding, NOT INSTANT
1/2 tsp. cinnamon

Mix all ingredients except dough rolls. Grease bundt pan. Alternate rolls and mixture. Set overnight. Bake at 350 for 35 minutes.   Quick, easy and delicious !

                                                            Tammy Rickard

    -Topping:-
1/2 c. chopped pecans
1/4 c. sugar
1 tsp. cinnamon
Mix together topping ingredients. Set aside.
     -Mix:-
1/2 c. butter. softened
1 c. sugar
Add 2 eggs
    -Sift:-
2 c. flour
1 tsp. baking powder
1 tsp. soda
dash of salt
   -Combine:-
1 tsp. vanilla
1 c. sour cream:

Alternate sour cream mixture and dry ingredients to beaten egg mixture.
Spread 1/2 of batter into well greased tube pan. Add 1/2 topping, cut into batter with knife. Add remaining batter and repeat process, ending with other half of topping. Bake at 350 one hour or until toothpick comes out clean when inserted.

                                                            Jane Corley

Apple Walnut Cake

4 c. coarsely chopped apples
2 c. sugar
2 eggs
1/2 c. oil
2 tsp. vanilla
2 c. sifted all-purpose flour
2 tsp. baking soda
2 tsp. cinnamon
1 tsp. salt
1 c. chopped walnuts

Combine apples and sugar; let stand until sugar begins to dissolve. Beat eggs slightly; beat in oil and vanilla. Sift flour, baking soda, cinnamon and salt together; stir in alternately with apple - sugar mixture. Stir in walnuts. Pour into greased and floured oblong 9 x 13 inch pan. Bake at 350 degrees about one hour, or until cake is done.

   -Frosting:-
1/2 c. margarine
1 c. brown sugar
1/4 c. milk
1 3/4 to 2 c. sifted confectioners sugar

While cake is cooling melt margarine in saucepan; add brown sugar and boil over low heat for 2 minutes, stirring constantly. Add milk and continue stirring until mixture comes to a boil. Remove from heat and cool. Add confectioners sugar gradually, beating well after each addition until it reaches spreading consistency. Spread over cooled cake.

                                                                       Shirley McGee

1 c. oil
2 c. sugar
2 eggs
2 1/2 c. self - rising flour
1 tsp. cinnamon
1 tsp. vanilla
3 c. chopped apples (large chunks)

Mix together and bake 45 minutes at 325 degrees.  -  Good served with butterscotch sauce.

                                                            Connie Landers

2 c. sugar (can use less 1 1/4 to 1 1/2 cups)
2 c. self - rising flour
1 tsp. cinnamon 1 tsp. nutmeg (or Allspice)
1 c. vegetable oil
4 eggs
1 tsp. vanilla
1 c. pecans (optional)
2 small jars baby food plum or prunes

Blend all dry ingredients, then oil, then eggs. Add baby food and vanilla. stir in pecans. Bake in tube or bundt pan for 1 1/4 hours at 325 degrees. After cake cools sprinkle with powder sugar.

1 c. butter or margarine
2 c. sugar
4 eggs
1/2 c. buttermilk
1 tsp. soda
3 1/4 c. plain flour
1 c. nuts
1 c. coconut
2 T. grated orange rind
1 c. dates dredged in 1/4 c. flour

Cream together butter and sugar. Add eggs one at a time, beating after each addition. Sift flour with soda. Add alternately with buttermilk. Stir in nuts, coconut, orange rind and dates. Bake at 350 degrees 1 to 1 1/4 hours. Turn cake out of pan immediately. Punch holes and pour hot syrup over.

   -syrup:-
2 c. confectioners sugar
1 c. orange juice
2 T. grated orange rind
Heat but do not boil.
                                    Mrs. Georgia Clark  (a former member)

-Mix Well:-
2 c. sugar
1 1/4 oil
3 eggs
1 tsp. vanilla
  -Add:-
2 c. self - rising flour
1 tsp. cinnamon
1 c. pecans
2 small jars plum baby food
Mix and bake in bundt pan at 325 degrees for one hour or until brown and pulling away from sides. may also cook it in a 9x13 pan.

   -Sauce for Cake:-
2 T. flour 1 c. brown sugar
1/2 c. water
2 T. butter
Mix together and bring to a boil, cook about three minutes. May pour over entire cake or serve cake in squares and pour some over each square and top with a dab of cool whip.

                                                            Evelyn Parks

4 c. all- purpose flour
6 eggs, separated
1 c. butter
2 c. sugar
1 c. buttermilk
2 c. blackberry jam
1 box raisins
1 tsp. soda
1 tsp. baking powder
1 tsp. salt
1 tp. nutmeg
1 tsp. cloves
1 tsp. all spice
1 1/2 lbs. nuts chopped
1/2 lb. candied red cherries

Cream butter and sugar. Add beaten egg yolks. Sift spices, soda, baking powder, salt and flour together. Add alternately with buttermilk to creamed butter and sugar mixture. Add jam, candied cherries and chopped nuts. Fold in beaten egg whites last. makes 4 small layers. Bake at 350 degrees for 40 - 45 minutes.

   -Caramel Icing-
2 sticks butter
2 1/2 and 1/2 c. sugar (measured separately)
1 c. milk
Caramelize 1/2 c. sugar in a large skillet. Cook the 2 1/2 cups sugar, butter and milk to soft ball stage, then add caramelized sugar and cook for about 5 more minutes. Remove from heat and allow to cool, then beat until thick.

                                                            Nadine Tucker

1 1/2 c. all - purpose flour
1 1/2 c. granulated sugar
1 tsp. baking powder
1 tsp. salt
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. nutmeg
1 c. cooked, mashed carrots, room temp.
3/4 c. vegetable oil
1 (8 1/4 oz.) can crushed pineapple, drained
3 eggs
1 T. hot water
1/2 c. chopped walnuts
1/4 c. raisins

Mix flour, sugar, baking powder, salt, baking soda, cinnamon, ginger and nutmeg in a large bowl. Combine carrots, oil, pineapple, eggs and water; stir into dry ingredients, mixing until smooth. Stir in walnuts and raisins. Pour into greased and floured 9- inch cake pan. Bake at 350 degrees for 45 minutes or until cake springs back when lightly touched. Remove from pan and cool completely. frost with cream cheese icing.

  -Cream Cheese Icing-
8 oz. cream cheese, softened
1/2 c. butter, softened
1 lb. powdered sugar
Beat cream cheese and butter until fluffy. Gradually add sugar to desired consistency.

                                                            Donna Parks

Box German Chocolate Cake Mix
Small box coconut
1 c. Pecans
8 oz. cream cheese
Box confectioners sugar
stick margarine

Grease or spray with Pam, a loaf pan or 9x13 baking dish. Spread coconut and chopped nuts on bottom. Mix cake mix as directed. Spread on top of coconut and nuts. melt margarine; mix with sugar and cream cheese. Spread on top of cake mix. Bake at 325 degrees approximately 35 minutes or until done.

                                                            Geneva Nichols

1 stick margarine
1/2 c. Crisco shortening
2 c. sugar
5 eggs yolks
1 small can coconut
5 egg whites stiffly beaten
2 c. flour
1 c. buttermilk
1 tsp. vanilla
1 c. nuts

Cream margarine and shortening. Add sugar and beat until smooth. Add egg yolks and beat well. Mix in flour; add buttermilk, stir in vanilla; add coconut and nuts; Fold in egg whites.
Bake in two 9 inch pans (greased) at 350 degrees for 25 minutes.

    -Icing:-
8 oz. cream cheese
1 box confectioners’ sugar
1 stick butter
1 c. chopped pecans
Cream together softened cheese and butter. Mix in confectioners sugar. Stir in pecans. Spread onto cooled cake.

                                                            Patricia Shavers

2 c. sugar
1 c. oil
2 c. flour (sifted)
1/2 c. milk
5 eggs
1 tsp. vanilla

Mix sugar, oil and flour. Add milk. Beat in 1 egg at a time. Pour in greased sheet pan. Bake at 350 degrees for 45 minute. Let cool 10 minutes. Punch holes in cake with fork.

   -Topping:-
1 tsp. coconut flavoring
1 stick butter
1 c. sugar
1/2 c. water
Bring to a boil. Pour over cake while warm.
                                                           Donna Thomas

1 box yellow or white cake mix
1 medium can crushed pineapple drained
1 16oz. can cream of coconut mix
1 can Eagle brand milk
10 oz. container Cool Whip
2 6 oz. pkg. frozen grated coconut, thawed

Prepare the cake mix according to directions on box. (I use a white cake mix using whole eggs instead of egg whites.) Bake in a 9x13 inch pan timing according to package. While cake is baking, combine Eagle brand milk and cream of coconut mix. When cake is done remove from oven and poke holes in the top of the warm cake with the handle of a wooden spoon. Immediately pour mixture over cake allowing the mixture to drizzle down into the holes. Allow cake to cool. Sprinkle pineapple over entire cake. Top with Cool Whip. Sprinkle coconut on top of Cool Whip and gently press into the Cool Whip. This must be refrigerated. Tastes best if set out of refrigerator at least one hour before serving.

                                                            Shirley McGee

Box white cake mix prepare as directed on box and bake
   -Mix together:-
1 1/2 c. water
1/2 c. sugar
1 tsp. coconut flavoring
1 T. frozen flake coconut
Boil for 1 minute. let cool and pour over baked layers Filling between layers:
1 c. sour cream
1 c. sugar
1 pkg. frozen flake coconut
     -Icing:-
1 large Cool Whip
1 pkg. frozen flake coconut
Mix together and spread on cake.
                                                           Bobbie Gibbs

Bake one white cake mix as directed on box in oblong cake pan. When done, punch holes in top of cake with a toothpick. Then mix;
1 large can evaporated milk
1 1/4 c. sugar
1/2 large pkg. frozen coconut
Bring to a boil, then pour over cake while still hot. When this has cooled mix:
1/2 large pkg. coconut
large container Cool Whip
Spread over top of cake. Keep in refrigerator. Will keep for several days. The longer it sets, the more moist it gets.
                                                          Lucille McBee

Scotch Chocolate Cake

1 stick oleo 1 c. water
1/2 c. Crisco 5 T. cocoa
Mix. Bring to a boil in sauce pan. Add:
2 c. flour 1/2 c. buttermilk
2 c. sugar 2 eggs
1 tsp. vanilla
Stir these ingredients into boiling mixture. Pour into greased and floured sheet cake pan. Bake at 400 degrees for 30 minutes. Ice while hot.
   -Icing:-
1 stick oleo 4 T. cocoa
6 T. milk 1 tsp. Vanilla
Bring to a boil, then add 1 box of confectioners sugar. Mix well and pour on cake.

                                                            Pat Stovall

3 3/4 c. flour 3 tsp. cocoa
1 1/2 c. buttermilk 1 1/2 tsp. vinegar
1 1/2 c. shortening 1 1/2 tsp. soda
2 1/4 c. sugar 1 1/2 tsp. salt
3 eggs 3 oz. red food coloring
1 1/2 tsp. vanilla

Cream shortening and sugar well. Add eggs one at a time, beating well after each. Sift dry ingredients together and add to creamed mixture alternately with milk, vinegar and vanilla. Stir in food coloring. Bake in 3 9- inch cake pans at 350 degrees for 25 to 35 minutes.

    - Frosting:-
12 oz. (1 1/2 - 8 oz pkgs.) cream cheese
1 1/2 c. chopped pecans
1 1/2 sticks margarine
1 1/2 tsp. vanilla
1 1/2 boxes confectioners sugar
Use ingredients at room temperature. mix margarine and cream cheese until smooth. Stir in sugar slowly. Add nuts and vanilla. Ice when cake is completely cool.

                                                            Cindy Edwards

2 c. sugar
2 c. plain flour
1 stick butter or margarine
1 c. Wesson oil
3 T. cocoa
1 c. Coca Cola
1/2 c. buttermilk
1 tsp. vanilla
1 tsp. soda
2 eggs
1 1/2 c. miniature marshmallows

Mix sugar and flour in large bowl. In. boiler bring to boil butter, Wesson oil, cocoa and coca cola. Pour over sugar and flour mixture and mix by hand. Then add buttermilk, vanilla, soda, beaten eggs and marshmallows. Mix by hand. Bake in greased and floured 9x13 pan 45 minutes at 350 degrees. Marshmallows will come to top of batter, but will melt while cooking.
     -Frosting:-
1/2 c. margarine
3 T. cocoa
6 T. coca cola
1 box confectioners sugar
1 tsp. vanilla
1 c. nuts (optional)
Mix in pan and bring to boil margarine, cocoa and cola. Remove from heat and add sugar, vanilla and nuts. Put on cake while hot. If to thick add more cola.

                                                             Shirley McGee

2 c. sugar
2 c. flour
1 c. water
1 stick margarine
1/2 c. cooking oil
3 T. cocoa
2 eggs
1 tsp. vanilla
1/2 c. buttermilk
1 tsp. baking soda

Sift flour and sugar and set aside. In a saucepan combine water, margarine, oil and cocoa and bring to a boil. Add liquid to flour and sugar mixture and stir. Beat the eggs, add vanilla, buttermilk and soda. Combine all the ingredients and stir well until blended. DO NOT use electric mixer. bake in greased 9x13 pan at 350 degrees for 25 - 35 minutes.
     -Icing:-
6 T. milk 1 lb. confectioners sugar
1 stick margarine 1 tsp. vanilla
3 T. cocoa
In non- stick saucepan combine milk, margarine and cocoa, bring to a boil. Stir in confectioners sugar and add vanilla. (confectioners sugar may work better if sifted ) Pour over the cake while hot.

                                                            Tammy Rickard

1 box yellow cake mix
1 stick butter
1 c. pecans
Mix all ingredients. Spread into 9x13 greased pan.
     -Mix:-
1 box confectioners sugar
8 oz. cream cheese
2 eggs

Put on top of other mixture. Bake at 350 degrees 35 to 40 minutes. Can add 1/2 c. coconut to second mixture if desired.

                                                            Patricia Shavers

8 oz. cream cheese
3 sticks margarine
3 c. sugar
6 eggs
Mix all ingredients together then add.
3 c. sifted plain flour
1/2 tsp. baking powder
Bake in greased and floured tube or bundt pan at 325 degrees for 1 hour.

Duncan Hines Angel Food cake mix. Bake according to directions on package.
    -topping:-
1/2 stick of butter
1 small can Pet milk
1 box sifted powdered sugar

Bring butter and milk to boil, sift powdered sugar into that. Stir, remove from heat and beat with egg beater. Pour over warm cake.

1 butter cake mix- yellow
1 c. sour cream (small container )
4 eggs
1/2 c. sugar
2/3 c. Wesson oil
1 c. nuts
1 tsp. vanilla
Mix and beat well. Pour 1/2 batter mix floured and greased tube pan.
Sprinkle over batter:
1 tsp. cinnamon
2 T. brown sugar
Pour other 1/2 of batter on top. Bake 50 minutes at 350 degrees.

1 box brown sugar
1 c. granulated sugar
1/2 lb. butter
1 tsp. vanilla
4 eggs
Cream all these together. Add:
1 c. chopped pecans
2 c. self-rising flour
1/2 tsp. salt
Grease and flour sheet cake pan. Bake 1 hour at 325 degrees.

                                                            Pat Stovall

Lemon Pound Cake

2 sticks oleo
1/2 c. Crisco shortening
3 c. sugar
5 eggs
1 c. milk
3 c. all - purpose flour
1 tsp. vanilla
1 tsp. lemon extract
1/2 tsp. baking powder

Cream oleo, shortening and sugar. Add eggs one at a time. Add milk alternately with flour and baking powder mixture. Stir in extracts and pour into 10 inch tube pan. Bake 1 hour at 350 degrees then 15 minutes or until done at 325 degrees.

                                                            Pat Stovall

Lemon Cake With Caramel Frosting

2 c. butter, softened
2 2/3 c. sugar, divided
8 eggs, separated
3 1/2 c. all-purpose flour
1/2 c. half and half
1 tsp. vanilla

   -Easy Caramel frosting-
pecan halves (if desired) Cream butter; gradually add 2 cups sugar, beating at medium speed until light and fluffy. Add the egg yolks, one at a time, beating well after each addition. Add flour to creamed mixture alternating with half and half , beginning and ending with flour. Stir in vanilla. Beat egg whites ( at room temperature ) at high speed until foamy. Gradually add remaining 2/3 cup sugar, 1 tablespoon at a time, beating until fluffy peaks form; fold into batter Pour batter into a greased and floured 10 inch tube pan; bake at 325 degrees for 1 hour and 25 minutes. Cool in pan 10 minutes; remove from pan, and cool completely on a rack. frost cake with Easy Caramel Frosting; garnish with pecan halves if desired.

     -Easy Caramel Frosting-
1/2 c. butter or margarine
1 c. firmly packed brown sugar
1/4 c. whipping cream
2 1/2 c. sifted powdered sugar
1 tsp. vanilla
Melt butter in a heavy saucepan. Add brown sugar; cook over low heat, stirring constantly until brown sugar dissolves. (do not boil )
Remove from heat. stir in whipping cream. Add powdered sugar and vanilla; beat at high speed until smooth. Yield: enough frosting for one 10 inch cake.

1 pkg. Super Moist white cake mix
1 pkg. (3 oz. ) Raspberry Jell-O gelatin
1 pkg. (3 oz. ) Lime Jell-O gelatin
2 c. boiling water
1 (8 oz. ) container Cool Whip

Mix and bake cake as directed, in 2 round pans. Cool 10 minutes. Remove from pans and cool completely. Place layers top side up back into clean pans. Poke with a fork several times 1/2 inches apart.

Dissolve each of the pkg. of Jell-O separately in 1 c. boiling water. Spoon one flavor over each cake layer in pans. Refrigerate 3 to 4 hours. Remove from pans by dipping in cold water; invert onto plate. Spread cool whip over one layer and place the second layer on top. Refrigerate several hours before serving.

2 pkg. orange Jell-O
1 pint whipping cream
1 small jar Maraschino cherries
1 small can crushed pineapple
1 No. 2 can sliced peaches
3 sliced bananas
20 marshmallows (quartered
1 small angel food cake

Add 2 cups boiling water to Jell-O. Add 2 cups fruit juice. After fruit is drained, this will be sufficient juice. Cool. Add peaches, pineapple, sliced bananas, cherries and marshmallows. Fold into whipped cream. Cut cake into 3 layers. Put the top layer of cake into stem pan. Pour some of the fruit mixture over it; add second layer and continue until all three layers are covered with mixture. Place in refrigerator. Keeps as long as refrigerated.

3 c. sugar
2 sticks butter
1/2 c. cooking oil
1 c. milk
3 c. plain flour
5 eggs
1/2 tsp. baking powder
1 tsp. each of vanilla, rum, butter, lemon and coconut flavorings

Mix sugar, butter and oil until soft. Add eggs, milk and flour a little at a time. Add flavorings and beat till well mixed. Bake in a tube pan at 325 degrees for 1 1/2 hour.

    -Glaze:-
1 c. sugar
1/2 c. water
1 tsp. each of the 5 flavorings.
Cook until sugar is melted or dissolved. Pour over hot cake. Let cool and remove from pan.

2 pkg. Knox Gelatin
1 c. crushed pineapple
1 c. sugar
1 c. pineapple juice
1/2 tsp. salt
juice of one lemon
1 large angel food cake
1 pkg. or can coconut
1 large box Dream Whip (box should have 4 envelopes)

Dissolve gelatin in 4 tablespoons of water. Add 1 cup boiling water and let cool. Combine pineapple, 1 cup pineapple juice, sugar, salt and lemon juice. Pour gelatin mixture in last mixture. Let partially congeal in refrigerator. Prepare 2 envelopes of Dream Whip then fold into congealed mixture.

Break cake into bite size pieces. Put a layer into oblong cake pan, then pour on a layer of congealed mixture. Repeat; then cover with other 2 packs of prepared Dream Whip. Sprinkle with coconut. Let set overnight.

2 cans cherry pie filling
1 large can pineapple chunks
1 yellow cake mix
2 sticks butter
1/2 bag coconut
1 cup nuts

Pour pie filling, pineapple chunks and juice in cake pan. Sprinkle dry cake mix over top. Melt butter, pour over top of cake mix. Sprinkle coconut and nuts. Bake at 350 degrees for 45 minutes.

1 box Duncan Hines Lemon Supreme cake mix
1 small box lemon instant pudding
1 small box vanilla instant pudding
3/4 c. Crisco oil
4 eggs
1 can Seven Up ( warm)

Mix all ingredients together; pour into greased and floured pans. Bake at 350 degrees until done.
   -Icing:-
1 1/2 c. sugar
2 eggs
1 stick butter
1 small can crushed pineapple
2 T. Flour
Cook until thick/ Pour over warm cake.
                                                           Gertrude Baker

Peter Paul Mounds Cake

Bake a chocolate cake in two 8 or 9 inch pans according to package instructions. Cut the layers to make a four layer cake.

Filling:
17 large marshmallows
1 small can evaporated milk
3/4 c. granulated sugar
1 small can coconut
1 tsp. vanilla

Heat marshmallows, milk and sugar until marshmallows melt. Add coconut and vanilla. Let cool slightly. spread between layers. You should have plenty of filling for each layer.

   -Icing:-
6 T. cocoa
6 T. milk
1 stick butter
1 box confectioners sugar
1 c. chopped nuts
Heat cocoa, milk and butter: bring to a boil, Add sugar and nuts. Spread on top and sides of cake.

1 large pkg. yellow cake mix
1 (3 oz.) pkg. lemon Jell-O
4 egg yolks
3/4 c. apricot nectar
3/4 c. vegetable oil
2 T. imitation lemon extract (or 1 tsp. pure lemon extract )
4 egg whites, stiffly beaten

In large mixing bowl, combine cake mix and Jell-O; Add remaining ingredients except egg whites and mix well at medium speed on electric mixer. Fold in the beaten egg whites and pour batter into 10 inch tube cake pan. Bake in pre-heated oven at 325 degrees for 1 hour or until cake tests done. Remove from oven; leave cake in pan and immediately pour over it a mixture of
2 c. confectioners sugar
juice of 2 lemons
After pouring mixture over cake; allow it to cool completely before removing from pan.

1/2 c. Judges 5:25 Pinch of Lev. 2:13
2 c. Jer. 6:20 1/3 c. Judges 4:19 (last clause)
2 T. I Sam. 14:25 2 c. Nahum 3:12
6 yolks Jer. 17:11 2 c. Numbers 17:8
1 1/2 c. I Kings 4:22 2 c. I Sam. 30:12
2 tsp. Amos 4:5
last clause II Cron. 9:9 to taste

Whip the Judges, Jeremiah and I Samuel until light and fluffy. Beat the 6 Jeremiah yolks and add I kings, Amos and Cronicles and Leviticus alternately with Judges. Fold in Nahum, Numbers and I Samuel; then also the 6 Jeremiah whites, Beaten stiff. Bake 2 hours in greased 10 inch tube pan at 300 degrees.

1 bag crushed graham crackers
3/4 c. margarine, melted
1/4 tsp. cinnamon
Combine crackers, margarine and cinnamon. Press into bottom of 10 inch springform pan. Chill.
1 (12 oz.) pkg. semi-sweet chocolate chips
4 (8 oz. ) pkg. cream cheese softened
2 c. sugar
4 eggs
3 tsp. cocoa
2 tsp. vanilla
2 c. sour cream

Melt chocolate chips in double boiler. Beat softened cheese in large bowl till fluffy and smooth. Gradually beat in sugar, then eggs one at a time; beat after each one. Add melted chocolate, cocoa and vanilla’ blend thoroughly. Stir in sour cream and pour into chilled crust. Bake at 350 degrees 1 hour 10 minutes. (Cake will be slightly runny, but will firm as it chills ) Cool at room temperature. chill at least 5 hours before serving.
Top with cherry pie filling, then add Cool Whip to the top of the pie filling, then shavings from a frozen chocolate bar.

graham cracker crust:
combine 1 1/2 c. graham cracker crumbs, 1/3 c. sugar and 1/3 c. melted butter or margarine. Press mixture onto bottom and halfway up sides of a 9 inch springform pan.
2 (8 oz.) pkg. cream cheese softened.
3/4 c. sugar
1/2 c. Hershey’s cocoa
1 tsp. vanilla
2 eggs
1 c. sour cream
2 T. sugar
1 tsp. vanilla

Prepare Graham crust; set aside. beat cream cheese, 3/4 c. sugar, cocoa and 1 teaspoon vanilla in large mixing bowl until light and fluffy. Add eggs, beat well. Pour into prepared crust. Bake at 375 degrees for 20 minutes. Remove from oven; cool 15 minutes. Combine sour cream, 2 tablespoons sugar and 1 teaspoon vanilla; stir until smooth. spread evenly over baked filling. Bake at 425 degrees for 10 minutes. Cool; chill several hours or overnight. 10 to 12 servings.

1 ( 8 oz. ) cream cheese
1 c. sugar
3 egg yolks
1 c. crushed pineapple, drained
3 egg whites, stiffly beaten
1/2 pint heavy cream whipped
1 tsp. vanilla

Beat cream cheese which has come to room temperature , until fluffy. Add sugar and egg yolks and beat well. Add vanilla and pineapple. fold together cheese mixture, egg whites and whipped cream. Pour into graham cracker crust. Freeze. Remove from freezer 10 to 15 minutes before serving.

1 c. Crisco shortening
1/2 c. boiling water
1 tsp. salt
pinch sugar
pinch baking powder
2 1/4 to 2 1/2 c. flour (or enough to handle easily )

Beat Crisco and boiling water until creamy. Let cool; add remaining ingredients. This makes two double crusts and can be kept for several days in the refrigerator. NEVER FAILS.

2 c. sugar
4 eggs
1 stick margarine
1/4 c. milk
juice and rind of 1 lemon
l heaping T. flour
1 heaping T. meal

Mix together and pour into unbaked pie crust. Bake at 350 degrees until done.

1 can Angel Flake Coconut
2 c. milk
1 tsp. vanilla
4 egg yolks
1/2 stick margarine
1 c. sugar
2 T. flour

Beat egg yolks; add milk. mix sugar and flour, then coconut. Add to egg and milk mixture. Add vanilla and mix well. Cook in double boiler until thick. Pour into baked pie shell and bake at 350 degrees until firm. Spread meringue on top and bake until brown.

Meringue:
4 egg whites
1/4 c. sugar
1 tsp. vanilla
Beat egg whites until stiff. Add sugar and vanilla. Beat until peaks are formed then spread on pie.

Mix together and cook over medium heat in double boiler.
1 c. sugar
4 T. flour
2 egg yolks
2 c. milk or 1 c. milk and 1 c. cream
Dash salt
1 tsp. vanilla

Let cool and add coconut to taste. Pour into baked pie shell and add meringue; sprinkle coconut on top before browning in oven at 450 degrees.

1 c. sugar 1 tsp. vanilla
2 eggs, beaten 1/2 c. coconut
1 stick margarine 1/2 c. pecans
1 tsp. vinegar 1/2 c. raisins

Melt butter. Mix eggs, sugar, vinegar, vanilla and melted butter. Beat well. Add coconut, pecans and raisins. Pour into unbaked pie shell. Bake at 375 degrees for 35 to 40 minutes.

4 or 5 apples, grated
1/2 c. orange juice
1 c. sugar
1 stick butter

Melt butter and sugar in orange juice. Place apples in pie crust and make lattice over top. Pour butter mixture over top.. Bake at 400 degrees for 1 hour or until crust is brown.

1 qt. chopped unpeeled peaches
1 c. sugar
1/4 c. vinegar

Mix sugar and vinegar; pour over peaches and cook until consistency of preserves on medium or low heat. Can or freeze

*Kathleen Wells shared this peach pie recipe with us in a larger quantity.

2 gallons chopped unpeeled peaches
6-8 c. sugar
2 c. vinegar
Follow same directions for cooking and canning and/or freezing as above.

1 baked 9 inch pie shell
1 c. boiling water
4 T. strawberry gelatin
3 T. cornstarch
1 c. sugar
1 ( 10 oz. ) pkg. strawberries ( unsweetened )

Mix gelatin, cornstarch and sugar in boiling water. Cool for 30-40 minutes. Add strawberries. Pour into pie crust. Top with low calorie whipped topping.

1 1/4 c. water
1 c. sugar
5 T. cornstarch
5 T. strawberry gelatin
Baked pie shell filled with fresh strawberries.

Mix sugar and cornstarch together in saucepan. Add water and cook until thick. Remove from heat and stir in gelatin. Pour over strawberries in pie shell.

2 c. mashed cooked sweet potatoes
1/2 c. butter or margarine softened
2 eggs, separated
1 c. firmly packed brown sugar
1/4 tsp. salt
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. ground ginger
1/2 c. milk
1/4 c/ sugar
1 unbaked 9 inch pastry shell

Combine sweet potatoes, butter, egg yolks, brown sugar, salt and spices. Stir in milk and mix well. Beat egg whites ( at room temperature) at high speed 1 minute.
Graduallt add 1/4 c. sugar, 1 tablespoon at a time, beating until stiff peaks form. Fold egg whites into sweet potatoe mixture. Spoon mixture into into unbaked pastry shell. Bake at 400 degrees for 10 minutes; reduce heat to 350 degrees and bake an additional 45 minutes or until set.

1 c. graham cracker crumbs
1/2 c. chopped dates
1/2 chopped pecans
3/4 c/ sugar
1/2 tsp. vanilla
3 egg whites. beaten
dash of salt

Combine all of above, leaving egg whites to be folded in last. put in buttered pie dish and bake in slow oven 40 minutes.

1 c. sugar
1 c. dark corn syrup
3 eggs
2 T. butter or margarine, melted
1 tsp. vanilla
1 c. coarsley chopped pecans
1 unbaked 9 inch pie shell
whipped cream ( optional )

Combine sugar and corn syrup in a small saucepan; bring to a boil. Beat eggs at medium speed until blended. Gradually add hot sugar mixture to eggs, beating constantly. Stir in butter, vanilla and pecans. Pour mixture into pie shell; bake at 350 degrees for 40 minutes. Serve with whipped cream if desired.

3/4 c. sugar
1 T all-purpose flour
pinch salt
3 well-beaten eggs
1 c. light corn syrup
1 tsp. vanilla
2 T. softened margarine
1 c. pecans
1 unbaked 9 inch pie shell.

Combine dry ingredients in large mixing bowl; add syrup, eggs, vanilla and butter. Beat with mixer until blended, stir in pecans. Pour into pie shell and bake at 350 degrees 55-60 minutes.

1 box Jell-O brand gelatin
3/4 c. boiling water
Ice cubes
8 oz. Cool Whip

Dissolve gelatin in boiling water. Add ice cubes until gelatin begins to thicken. Remove ice cubes and fold in Cool Whip. Pour into pie plate and chill until thick.

3 eggs
2 1/2 c. sugar
1 1/2 c. milk
2 T. flour
Big lump of butter
3 T. cocoa
1 tsp. vanilla

Mix all ingredients together in saucepan, adding vanilla last. Stir over medium heat until thick. Pour into baked pie shell

1 c. sugar
1 c. milk
2 T. flour
2 T. cocoa
3 eggs ( separated )
1 tsp. vanilla
Pinch of salt
1/2 stick butter or margarine

Mix sugar, flour, cocoa and salt together. Beat egg yolks slightly and add some of the milk. Then mix with dry ingredients until smooth. Add rest of milk stirring a little at a time with vanilla and butter. Let this come to a boil stirring a few minutes until thick.. Let cool slightly before pouring into baked pie shell.

   -Topping:-
Beat egg whites till stiff. Add 6 tablespoons sugar, 1/4 teaspoon vanilla and 1/4 teaspoon cream of tartar. Put on pie and spread to edge. Bake at 350 degrees until brown.

1 c. sugar
3 T. cocoa
4 T. plain Flour
1 1/2 c. milk

Microwave on high for 3-4 minutes until thick.. Stir twice during this time. Remove from microwave and add.3 egg yolks ( slightly beaten)
Microwave on high 2-4 minutes until mixture begins to bubble. Stir once. Then add: 2 T. butter Stir until smooth. Pour into baked pie crust. Add meringue and bake until brown.

1 c. dark brown sugar
2 T. flour
1 T. corn starch
1 c. cold water

Put in pan and cook until thick. When thick put in a chunk of butter and two egg yolks, stirring well to melt butter. Pour into baked pie shell. Top with meringue.

4 oz. cream cheese
1 c. confectioners sugar
1/3 (packed full) c. smooth peanut butter
1 (2 1/2 oz ) pkg. whipped topping mix
1/2 c. milk (for topping)
1 9 inch graham cracker crust
1/4 finely chopped peanuts

Whip creamed cheese until soft and fluffy. Beat in sugar and peanut butter. Prepare whipped topping according to directions on package. Fold topping into peanut butter mixture. Pour into pie shell. Sprinkle with chopped peanuts. Chill until firm Makes one 9 inch pie.

3 eggs
1 stick of butter (melted)
1 1/2 c. sugar
1/2 c. buttermilk
1 T. corn starch

Mix all ingredients together and pour into pie plate. Start at 400 degrees then reduce heat to 350 degrees. Bake 50 to 60 minutes.