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PUMPKIN CHIFFON PIE........crabber2254

Combine:
3/4 cup brown sugar
1 T. gelatin
1/2 t. salt
1 t. cinnamon
1/2 t. nutmeg
1/4 t. ginger

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3 slightly beaten egg yolks
1 1/4 cups canned pumpkin NOT pie filling
3 egg whites
1/3 cup sugar
3/4 cup milk

Combine egg yolks and milk. Stir into the first
6 ingredients above.
Cook, stirring constantly until it comes
to a boil.
Remove from heat & stir in pumpkin.

Chill until it mounds slightly on a spoon.

Beat egg whites to stiff peaks.
Add sugar, beating to stiff peaks.
Fold pumpkin mixture thoroughly into egg whites.

Turn into baked & cooled pie or tart shells.

THE SECRET TO A FLUFFY FILLING IS TO NOT LET THE PUMPKIN
MIXTURE GET TOO STIFF before mixing with egg whites.

SKOR BAR DIP..... crabber

or Heath Bar for our American friends

2x8oz. Cream Cheese

1 cup Brown Sugar

4 Skor Bars (Heath Bars)

Mix cream cheese, brown sugar & 2 bars, crushed.

Spread in a dish

Break the remaining 2 bars into bigger chunks

Sprinkle on top of cream cheese mixture

Serve with Granny Smith Apples

You can also drizzle Caramel Sauce over top

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ORANGE ICICLE CAKE from fordnpat

mix together
1- box orange cake mix
1- 3 oz. box orange jello
1/2 cup oil
11/4 cup water
3 eggs

grease 3 - 8 in. pans
bake at 350 for 20 to 25 mins let cool

FROSTING
mix together
8oz cream cheese
1/2 cup cup orange juice
1/4cup sugar
let stand for about 5 min to let sugar melt
add
12 oz cool whip and mix well

FRUIT COBBLER from fordnpat

put fruit in a 9"x9" pan

put light bread ( as in white bread) on top
mix:
1stick of butter
2 eggs
1 tablespoon vanilla
2 cups sugar
3 tablespoons flour

Pour over bread bake at 350 for 45 mins.

BAILEY'S IRISH CREAM crabber

1 can Eagle Brand Sweetened Condensed Milk

4 oz. whisky

4 oz. vodka

cpl squirts of Chocolate syrup

4 eggs

Blend well, bottle & keep in fridge

Jeannie's Cobbler

1/2 cup butter
3/4 cup milk
2 cups white sugar, divided
1 cup flour
1 1/2 teaspoons baking powder
2 cups fruit (peaches, apples, blueberries, blackberries, etc.)

Preheat oven to 350 degrees.
In 8x11 inch pan, melt butter.
In mixing bowl, combine milk, 1 cup sugar, flour, and baking powder.
Pour mixture over melted butter, but do not stir.
Spread fruit on top and sprinkle with remaining 1 cup sugar.
Again , DO NOT STIR!!
Bake for 30 to 40 minutes or until fruit is soft.
Serve with whipped cream or ice cream.

IS YOURS THE NEXT RECIPE HERE?

Jeannies Apple Pear Pie from jeannieinabottle

3/4 Cup crushed Nilla Wafers(about 24 Wafers)

1/4 Cup firmly packed brown sugar

1/4 Cup butter, melted

1 ready -to- use pie crust

4 oz. cream cheese, softened

2 large baking apples, peeled, sliced

1 large baking pear, peeled, sliced

1/3 cup granulated sugar

1/4 cup flour

1/2 teaspoon ground cinnamon

Preheat oven to 375 degrees. Mix wafer crumbs, brown sugar and butter until well blended, set aside.

Place pie crust in a greased pie pan. Spread cream cheese carefully on bottom of crust, sprinkle with half of the crumb mixture. Set aside. Combine fruit in large bowl and add granulated sugar, flour and cinnamon; toss to coat well. Spoon over crumb layer in pie pan; sprinkle with remaining crumb mixture.

Bake 35 min. or until fruit is tender and crust is lightly brownned, covering loosely with foil after 25 min. if necessary to prevent crust from overbrowning. Serve with whipped topping or ice cream after it has cooled.

JEANNIE'S BANANA PUDDING

4 cups skim milk

3 beaten eggs

1 cup white sugar

2 Tablespoons all purpose flour(heaping)

Mix eggs, flour, white sugar, and milk in the top of a double boiler and use a whisk and whisk till the top foam is gone and it starts to thicken. Take off of the stove and add:

1 teaspoon of vanilla

in a bowl or cake pan layer vanilla cookies then bananas then the some of the pudding...another layer of cookies then bananas then the pudding till its all finished ending with the pudding on top and chill

You may add some bananas on top for garnishment with whip topping if you desire. We like this hot or chilled overnight.

MORE TO COME