Triple Fudge Cake

Provided by Pat Hayes (1990)

Prepare 3 1/2 ounce package of jello chocolate pudding mix (cooked type) as directed.  Blend 1 package chocolate cake mix (dry) into the host pudding.  Pour into 13x9" pan and sprinkle with 1/2 cup chocolate chips.  Bake 30 minutes at 350 degrees.

Fresh Apple Cake

Provided by Pat Hayes (1990)

1 cup liquid shortening
2 cups sugar
2 eggs

Mix above ingredients together and add the following

2 1/2 cups flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1 tsp cinnamon
1 tsp vanilla extract

Add:

3 cups apples, chopped finely

Grease and flour a 13x9" pan.  On top of batter, sprinkle 1 1/2 cups chopped pecans and 1 cup butterscotch morsels.  Bake at 350 degrees for 45 to 50 minutes.

Striped Chocolate Peanut Butter Pie

Provided by Joyce Goodhart

3/4 cup peanut butter
3 tbs butter or margarine
1 1/2 cup graham cracker crumbs
1 4 ounce package of vanilla pudding mix (not instant)
1 4 ounce container of Cool Whip
3 cups milk
1 4 ounce package of chocolate pudding mix (not instant)
1 tsp vanilla

Heat 1/2 cup peanut butter and the margarine until smooth.  Stir in crumbs and cool.  Press onto bottom and sides of a 9" pie plate.  Chill.  In 1 quart saucepan, combine vanilla pudding mix, and 1 1/2 cups milk.  Cook and stir to a full boil.  Stir in remaining peanut butter (1/4 cup).  Spoon into crust.  Chill.  Combine chocolate pudding mix and 1 1/2 cups milk.  Cook and stir to a full boil.  Stir in vanilla.  Spoon over peanut butter layer.  Chill.  Spread Cool Ship over top of pie.  Sprinkle with chopped peanuts and chocolate curls.

Shoo-Fly Pie

Provided by Carol Myers

1 cup flour
2/3 cup brown sugar
1 tbs shortening
1/4 tsp cinnamon

Mix.  Reserve 1/2 cup of crumbs for the top of the pie

Syrup:

1 cup table molasses
3/4 cup hot water
1 egg, slightly beaten
1 tsp baking soda in 1/4 cup hot water

Mix:  Add syrup to crumb mixture (above) and pour into a 9' pie shell.  Place the 1/2 cup crumb mixture on top.  Bake at 375 degrees for 35 minutes.

Fort Knox Pie

Provided by Linda George

1 envelope unflavored gelatin
1/2 cup cold water
2 cups heavy whipping cream
1 6 ounce bag (1 cup) chocolate chips
2 eggs
1 tsp vanilla
22 caramels
2 tbs butter

In small saucepan, sprinkle gelatin over water.  Let stand one minute.  Stir over low heat until completely dissolved.  Stir in 1 cup cream.  Bring to boiling point, add to blender with chocolate.  Process until chocolate is melted.  While processing, add 1/2 cup cream, eggs, and vanilla.  Optionally, add 1 package of Sweet and Low for a touch of sweetness.  Process until blended.  Pour into bowl and chill until thickened (about 20-25 minutes).

Meanwhile, in a small pan combine caramels, 1/4 cup of cream and butter.  Simmer, stirring occasionally until caramels are melted.  Pour into crust (recipe is below).  Let cool for 10 minutes.

With whisk, beat gelatin mixture until smooth.  Pour onto caramel mixture in crust.  Chill until firm.  Garnish with remaining cream, whipped.  8 servings.

Chocolate-Pecan Crust:

2 cups chocolate wafer cookie crumbs
2/3 cups finely chopped pecans
1/2 cup melted butter or margarine

Press into 9" pie pan and up sides to form high rim.  Bake at 350 degrees for 10 minutes, and let cool.

Strawberry Pie

Provided by Eva Myers

Pastry:

2 1/2 cups flour
1 tsp salt
2/3 cup Crisco
3 tbs cold water

Blend four, salt, and Crisco with pastry blender until the size of peas.  Sprinkle cold water and mix lightly with a fork or hands until mixture will stay together.  Form into 2 balls.  Roll out and pit in a 8" or 9" pie pan.  Makes 2 crusts.  Bake at 425 degrees for 12 minutes.

Filling:

1 quart strawberries (Fresh)
3/4 cup granulated sugar
2 tbs corn starch
2 tbs lemon juie
1/2 cup heavy cream, whipped or Cool Whip

Wash berries, and remove the stems.  Crush half of the berries.  Stir in next 3 ingredients (from above list).  Cook, stirring over low heat until thickened and transparent.  Cool.  Cut rest of berries in half.  Fold into the cooked berries.  Pour into pie shell and chill until set.  Top with whipped topping.  Makes 1 8" pie.

Hawaiian Pineapple Pie

Provided by Blanche Hammons

3 eggs, well beaten
1 cup light corn syrup
1 cup crushed pineapple, drained
1 cup coconut
1 cup sugar
2 tbs flour
1/2 stick (1/2 cup) margarine, melted
1 unbaked 10" pie shell

Combine eggs and syrup.  Beat well.  Stir in other ingredients.  Spoon into pie shell.  Bake at 350 degrees for about 45 minutes or until pastry is brown and filling is firm.