Old Fashioned Custard Pie

Ingredients

• 1 unbaked pie shell
• 3 large eggs
• 1/2 cup of sugar
• 1/2 teaspoon of salt
• 1/2 teaspoon of nutmeg
• 2-2/3 cups of milk
• 1 teaspoon pure vanilla extract

Pre-heat the oven to 350 degrees. Beat your eggs slightly, then add sugar, salt, nutmeg, and milk. Beat well and pour into the unbaked pie shell. Bake for 35 to 40 minutes. Remove from oven and cool. Sprinkle the top of pie with fresh ground nutmeg and serve.

Variation of same recipe

• 1 (9 inch) unbaked pie crust
• 3 eggs, beaten
• 3/4 cup white sugar
• 1/4 teaspoon salt
• 1 teaspoon pure vanilla extract
• 1 egg white
• 2 1/2 cups scalded milk
• 1/4 teaspoon ground nutmeg
• 3 drops yellow food coloring (optional)

Preheat oven to 400 degrees. Mix together eggs, sugar, salt, and vanilla. Stir well. Blend in the scalded milk. For more yellow color, add few drops yellow food coloring.

Line pie pan with pastry, and brush inside bottom and sides of shell with egg white to help prevent a soggy crust. Pour custard mixture into pie crust. Sprinkle with nutmeg.

Bake for 30 to 35 minutes, or until a knife inserted near center comes out clean. Cool on rack.

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Dole Whip

Ingredients

• cans (20 oz. each) DOLE crushed pineapple
• 2 tbsp. lemon juice
• 2 tbsp. lime juice
• 1/3 cup sugar
• 1 1/2 cups heavy whipping cream

Drain pineapple: reserve 2 tbsp. juice. Set aside. Place pineapple, lemon juice, lime juice, sugar and reserved pineapple juice in blender. Cover and blend until smooth. Pour into two 1-quart freezer zipped bags. Store bags flat in freezer. Freeze 1 1/2 hours or until slushy. Stir pineapple slush gently into whipped cream until slightly blended in large bowl. Return to freezer until completely frozen, about 1 hour and serve.

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Rhubarb Pudding

Ingredients

• 1 cup all purpose flour
• 1 tsp baking powder
• 1 eggs
• 1/2 cup milk
• 2 cups white sugar
• 1/2 cup white sugar
• 1 pinch salt
• 1 tbls melted butter
• 4cups sliced rhubarb
• 1 1/2 cups boiling water

Pre-heat oven to 375 degrees. Whisk flour, half cup of sugar, and salt in a mixing bowl; set aside. Grease a 9x13 inch baking dish.

Beat the egg, butter and milk in a bowl untill smooth. Stir in the flour mixture until moistened, then spread into the prepared baking dish.

Stir together rhubarb, 2 cups of sugar and the boiling water; pour into the baking dish.

Bake in the preheated oven until the dough has set and the rhubarb has bubbled. This is about 40 minutes.

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Chocoberry Splash

Ingredients

• Crushed ice
• 1 1/2 cup warm milk
• 3/4 cup skim milk
• 1/4 cup sliced fresh strawberries
• 2 tablespoons Hershey's Syrup
• 2 tablespoons vanilla ice milk
• 2 tablespoons club soda

Fill tall glass with crushed ice. Measure all ingredients except club soda into blender container. Cover; blend on medium speed until smooth. Pour into glass over crushed ice; add club soda. Serve immediately. One 12-ounce serving.
182 calories a serving.

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Key Lime Pie

Ingredients

• 1 1/2 cups finely crushed graham crackers (24 squares)
• 1/3 cup butter, melted
• 3 tablespoons sugar
• 3 cups sweetened condensed milk
• 1/2 cup sour cream
• 3/4 cup key lime juice
• 1 tablespoon grated lime zest

Preheat oven to 350 degrees. In a medium bowl stir all crushed crackers, butter and sugar until well mixed. Press mixture firmly and evenly against bottom and side of pie plate. In a medium bowl combine condensed milk, sour cream, lime juice, and zest. Mix well and pour into graham cracker crust. Bake in preheated oven for 5 to 10 minutes, until tiny pin hole bubbles burst on the surface of pie. DO NOT BROWN! Chill pie thoroughly before serving. Garnish with lime slices and whipped cream if desired.

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Rhubarb-Strawberry Crumble

Ingredients

• 1 cup all purpose flour
• 1 cup quick-cooking oats
• 1 1/4 cups granulated sugar
• 1/2 cup packed brown sugar
• 1 1/2 sticks unsalted butter, diced
• 4 cups 1-inch diced rhubarb
• 4 cups strawberries cut into quarters
• 1/2 teaspoon cinnamon
• 1 teaspoon vinilla
• 1/2 teaspoon sea salt
• 1 1/2 tablespoon corn starch

Preheat oven to 350 degrees.

For the Filling -- In a large bowl, combine the rhubarb, strawberries, 3/4 cup granulated sugar, corn starch, vanilla and cinnamon. Stir until the fruit is evenly coated with the sugar mixture, and the sugar mixture is no longer white. Pour the mixture into an 8 by 11-inch baking dish and set aside while you prepare the topping.

For the Topping -- Using a food processor, combine the flour, brown sugar, 1/2 cup granulated sugar and salt. Process until well combined, about 30 seconds. Add the cold butter and oatmeal and pulse until the mixture resembles coarse crumbs, with a few pea-sized clumps of butter within. Spoon the topping evenly over the fruit, covering it completely, without packing down. Bake for 45-60 minutes, until the fruit is bubbling around the edges and the topping is golden brown. Cool for 20 minutes before serving.

Note: If your baking dish is shallow, place it on top of a foil-lined sheet pan to catch any spills that might bubble over the edges.

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Strawberry Swirl Cheesecake

Ingredients

• 1 1/2 cups graham cracker crumbs
• 5 tablespoons melted butter
• 1 cup fresh or frozen strawberries
• 3 tablespoons sugar
• 21 oz cream cheese
• 1 1/2 cups powdered sugar
• 1/2 teaspoon vanilla
• 2 cups whipped cream
• fresh strawberries for garnish if desired

Combine graham cracker crumbs with the melted butter and press into the bottom of a 9-inch spring form pan. Set aside. Add frozen strawberries to a small pot over medium heat. Add sugar and cook the strawberries until they begin to fall apart. Mash strawberry mixture and set it aside to cool completely. Whip cream cheese, powdered sugar and vanilla on high speed until well blended. Fold in whipped cream with a rubber spatula until mixed. Layer cheesecake mixture and spoonful’s of strawberry mixture into the spring form pan over the graham cracker crust. Smooth the top of the cheesecake and freeze for 2-4 hours to set. Serve with whipped cream and fresh strawberries.

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Pumpkin Pie Dump Cake

Ingredients

• 1 can (15 oz.) pumpkin puree (not pie mix)
• 1 can (12 oz.) evaoirated milk
• 3 large eggs
• 1 cup sugar
• 1 teaspoon ground cinnamon
• 1 1/2 cups powdered sugar
• 1 cup butter

Preheat oven to 350 degrees. Spray a 9x13 baking dish with non stick cooking spray. In a medium bowl, combine pumpkin puree (not a pie mix) evaporated milk, eggs,sugar and combine until well-mixed. The mixture will be very liquid. Pour this mixture into your baking dish. Sprinkle dry cake mix on top of pumpkin mixture. Take melted butter and drizzle over the top. Bake for 55-60 minutes. Let it cool for at least 30 minutes before slicing and serving. It will continue to set up as it cools. Dollop each serving with whipped cream and enjoy.

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