"This three-layer fresh fruit pie topped with pineapple sauce takes first prize--"
1-1/4 cups crushed graham crackers1/4 cup sugar6 tablespoons butter or margarine, melted2 medium bananas, slicedlemon juice2 cups fresh strawberries, sliced -OR- other fresh fruit, sliced2 teaspoons cornstarch1 (20-ounce) can crushed pineapple (do NOT drain)1 teaspoon vanilla1/3 cup chopped walnutsCombine crushed graham crackers and sugar; stir in melted butter until well blended. Press mixture evenly in a 9-inch pie plate, forming a high edge. Dip banana slices in lemon juice; arrange in a layer in piecrust. Top with sliced strawberries or desired fresh fruit. In saucepan, blend cornstarch into undrained pineapple. Cook and stir over medium heat until thickened and bubbly; cook 1 minute longer. Add vanilla. Spoon hot pineapple mixture over top of pie. Chill several hours. Before serving, sprinkle with the nuts.--Cheryl Hiltebeitel, Richmond, Va.[Number of servings not given, but probably serves 8.][recipe clipped from “Better Homes and Gardens”]
"You can make this fresh pear dessert with chocolate ice cream, too--"
3/4 cup dry white wine1/3 cup orange juice1/4 cup packed brown sugar2-1/2 inches stick cinnamon -OR- 1 teaspoon ground cinnamon6 large fresh pears, peeled, cored, and halvedshredded orange peel (optional)vanilla ice creamIn a 3-quart saucepan, combine the wine, orange juice, brown sugar, and cinnamon. Cook and stir over medium-low heat until sugar is dissolved. Add pear halves; cover and cook 8 to 10 minutes or until pears are barely tender. Uncover; cook about 20 minutes more or until pears are translucent. Remove cinnamon stick; cool. Garnish with shredded orange pee, if desired. Serve warm with vanilla ice cream.--Mrs. Barbara Keenan, Ft. Morgan, Colo.Serves 6 to 8.[recipe on the back of “Macaroon-Almond Baked Pears,” clipped from “Better Homes and Gardens”]
3 medium pears, peeled, cored, and chopped -OR- 1 (29-ounce) can pears, drained and chopped 3 eggs
1-1/4 cups milk
1/2 cup all-purpose flour
1/3 cup sugar
2 teaspoons vanilla
1/4 teaspoon rum extract
1/8 teaspoon salt
1/8 teaspoon nutmeg
whipped cream
poached pear slices (optional)
If using canned pears, place on paper toweling to drain thoroughly. In small mixer bowl, beat eggs with electric mixer until foamy. Add milk, flour, sugar, vanilla, rum extract, salt, and nutmeg; beat at low speed until smooth. Spread pears in greased 10-inch quiche dish or pie plate. Pour batter over pears. Bake at 350 degrees F. for 50 to 60 minutes or until knife inserted off center comes out clean. Let stand 15 minutes. Garnish with whipped cream and, if desired, poached pear slices.--Margaret T. Anderson, Jamestown, N.Y.Serves 8.[recipe on the back of “Macaroon-Almond Baked Pears,” clipped from “Better Homes and Gardens”]
"First place honors go to this scrumptious dessert. Here's proof that an elegant dessert needn't take hours to make--"
1 (29-ounce) can pear halves, drained1/4 cup orange liqueur1/3 cup apricot preserves1 cup crumbled soft macaroon cookies1/4 cup sliced almondswhipped creamArrange pear halves, cut side up, in a 10x6x2-inch or 12x7x2-inch baking dish. Combine preserves and orange liqueur; pour over pear halves in dish. Sprinkle macaroon crumbs and almonds on top. Bake at 350 degrees F. for 20 to 25 minutes or until hot. Serve warm with whipped cream.--Maile Locke, San Rafael, Calif.Serves 6 to 8.[recipe clipped from “Better Homes and Gardens”]
6 tablespoons butter or margarine
3/4 cup all-purpose flour
1/2 cup flaked coconut
2 tablespoons brown sugar
1 quart vanilla ice cream
1 (8-ounce) package cream cheese, softened
1/3 cup frozen orange juice concentrate, thawed
1 (8-1/4 ounce) can crushed pineapple, drained
In a medium saucepan, melt the butter. Stir in the flour, coconut, and brown sugar. Press mixture into bottom of a 8x8x2-inch baking pan. Bake at 325 degrees F. for 20 minutes. Cool. Stir ice cream to soften. In a large mixer bowl, beat cream cheese and orange juice concentrate until fluffy. Add ice cream by spoonfuls; beat smooth. Stir in pineapple. Spoon into prepared crust. Freeze 8 hours or overnight. To serve, let stand 10 to 15 minutes. Cut into squares. Garnish with quartered pineapple slices and orange peel strips.--Linda Brooks, St. Paul, Minn.Serves 8 or 9.[recipe on the back of “Cherry-Chocolate Ice Cream,” clipped from “Better Homes and Gardens”]
1 stick piecrust mix3/4 cup finely chopped walnuts1/4 cup packed brown sugar1 ounce unsweetened chocolate, grated1 teaspoon vanilla2 tablespoons water1 pint coffee ice cream, softened1 pint chocolate ice cream, softened1 cup whipping cream2 tablespoons powdered sugar2 teaspoons instant coffee crystalsCombine piecrust mix, nuts, brown sugar, and chocolate. Combine vanilla and water; add to piecrust mixture, a little at a time, tossing with a fork until mixture forms a ball. On floured surface roll pastry to a 12-inch circle; transfer to 9-inch pie plate. Trim edges. Bake at 375 degrees F. for 20 minutes. Cool; chill. Spread coffee ice cream in crust. Freeze. Spread chocolate ice cream on top of coffee ice cream layer. Freeze. Combine whipping cream, powdered sugar, and coffee crystals; beat to soft peaks. Spread on top of ice cream. Freeze firm.--Mrs. Carol Bloch, Owings Mills, Md.[Number of servings not given, but probably serves 8 to 10.][recipe on the back of “Cherry-Chocolate Ice Cream,” clipped from “Better Homes and Gardens”]
"This top-rated summertime treat is chock-full of fruit and milk chocolate chunks--"
3 eggs, slightly beaten
4 cups milk
2 cups whipping cream
1 cup sugar
1 cup chocolate-flavored syrup
1 (10-ounce) jar maraschino cherries, drained and chopped
3 (1.05-ounce) bars milk chocolate, chopped
1 tablespoon vanilla
In large bowl, combine the eggs, milk, whipping cream, sugar, chocolate-flavored syrup, cherries, chopped chocolate bars, and vanilla. Pour mixture into ice cream freezer can. Fit can into freezer. Adjust dasher; cover. Prepare ice cream according to ice cream freezer manufacturer's directions.--Kathy Wierman, Fordland, Mo.
Makes about 3 quarts.[recipe clipped from “Better Homes and Gardens”]
"Here's a delicious way to use leftover chocolate or plain pound cake. Next time, try this dessert with chocolate or caramel ice cream topping--"
1-1/4 cups coarse pound cake crumbs1 cup chopped pecans, walnuts, almonds, or filberts3 egg whites [reserve yolks for another use]1 teaspoon vanilla3/4 cup sugarwhipped creamGrease and flour an 8-inch round baking dish. In large bowl, combine pound cake crumbs and chopped nuts. In small mixer bowl, combine egg whites and vanilla. Beat at medium speed of electric mixer to soft peaks (tips curl over). Gradually add sugar, beating to stiff peaks (tips stand straight). Fold beated egg whites into crumb mixture. Turn into baking dish. Bake at 325 degree oven for 30 minutes. Serve in dessert dishes. Top with whipped cream.--Mrs. Jimmie L. Trainham, Phenix City, Ala.Serves 8.[recipe on the back of “Swiss Nut Torte,” clipped from “Better Homes and Gardens”]
"You won't need an ice cream freezer--"
2 large ripe bananas, mashed (1 cup)
2 teaspoons lemon juice
1/4 teaspoon salt
1/3 cup milk
1 teaspoon vanilla
2 egg yolks
2 egg whites
1/4 cup sugar
1 cup whipping cream
1/2 cup toasted chopped pecansIn large bowl, combine bananas, lemon juice, and salt; add milk and vanilla. In small mixer bowl, beat egg yolks at high speed of electric mixer for about 5 minutes or until thick and lemon-colored. Add to banana mixture. Wash beaters thoroughly. Beat egg whites to soft peaks (tips curl over). Gradually add sugar, beating at high speed until stiff peaks form (tips stand straight). Beat whipping cream to soft peaks. Fold beaten egg whites and whipped cream into banana mixture; fold in nuts. Pour into an 8x8x2- or 9x9x2-inch pan. Freeze several hours or overnight.--Charlotte Adams, Detroit, Mich.Serves 8 to 10.[recipe on the back of “Swiss Nut Torte,” clipped from “Better Homes and Gardens”]
"Top honors go to a rich European torte with a buttery crust and nut filling--"
2/3 cup butter or margarine2-2/3 cups all-purpose flour1-1/2 cups sugar1 beaten egg, plus 1 slightly beaten egg yolk [reserve second white for another use]2 teaspoons rum1 teaspoon finely shredded lemon peel1 cup room-temperature whipping cream3 tablespoons honey2 tablespoons kirsch2-3/4 cups coarsely chopped walnuts1 slightly beaten egg yolk1 tablespoon milkdash of saltBeat butter with electric mixer until fluffy. Mix flour, 1/2 cup sugar, and salt. Add to butter; beat until crumbly. Comine whole egg, rum, and lemon peel. Stir into flour mixture until moistened. Divide dough into thirds. pat one-third of dough onto bottom of a 10-inch springform pan. pat another third of dough onto sides of pan o a height of 1 inch. On waxed paper, roll remaining third of dough to 1/4-inch rectangle; cover. Chill crust and rolled dough for 30 minutes. In skillet, melt the remaining 1 cup of sugar over low heat, stirring constantly, until golden. Remove from heat; slowly stir in cream. Heat and stir until sugar dissolves. Add honey and kirsch. Stir in nuts. Remove from heat; cool t minutes. Spread nut mixture in dough-lined pan. Cut rectangle of dough into 1/2-inch strips [using a decorative-edged cutter]; place on top of pie in a lattice design [and also around the edge of the pie]. Seal to edges of crust. Mix beaten yolk with milk; brust over crust. Bake at 350 degrees F. for about 40 minutes.--Mrs. Jeanne Howard, Monterey Park, Calif.Serves 16.[recipe clipped from “Better Homes and Gardens”]
