roselvr, do you make the Company Cheesecake from the BH&G cookbook? That's our "old reliable"... back when my dad was teaching he and I would bake twenty or so of them every Christmas for the other teachers and a very few other very lucky people. I much prefer their shortbready crust to the more common crumb crusts. I need a new copy of the OLD big book - the red plaid binder - mine's gone walkabout and they messed around with the recipes in the new version. (Did the same thing to Joy of Cooking. Irritating.) I broke the spine on the paperback in about six places ages back, it's held together with packing tape! Pie for breakfast was a staple at Grammie's when I was a little kid. No half and half though. Slab of apple pie with a hunk of "rat cheese" (very sharp cheddar) on the side - Gramp liked apple best for breakfast, other kinds were for dessert - with "Navy coffee" you could just about stand your spoon up in. (I once had a version where they tried to bake the cheese into the pie. It was vile.) She made terrible crust though. You could hurt someone with the "bone", the bit around the rim. Then she decided to go all "healthy" and the delicious breakfast pie disappeared in favor of a bowl of Wheaties. *mourn* golddust, I do so hate to disagree with you, but I've had enough people insist "oh, I just can't stand that store-bought pie crust", mumbling it around a mouthful of pie... made with that very product. *chuckle* About the third time it happened I decided not to waste precious energy on making piecrust anymore (when you have 4-6 usable hours in a day, you take your shortcuts as you can)... My mom makes kick-@$$ pie crust - perfect texture etc. - but she also smokes heavily so all her baked goods have a strong overtone of "ashtray" to the flavor. We usually give them away to friends who smoke who won't notice it. Oh! I forgot Oatmeal Pie. It's an old Amish/Mennonite recipe, IIRC. It makes a chewy-crisp top sort of like an oatmeal cookie and underneath that is a layer like the gooey part of a pecan pie. As I said above, many of our friends are allergic to nuts, so this is what I bring to a lot of wintertime potlucks as a "replacement" for pecan pie. 25 or so people will wipe out 2 or 3 10" pies and leave other desserts untouched. LOL I used to love making fancy desserts, but they are usually too time consuming for my limited time budget and our friends don't really appreciate them anyway. They'd rather have the simpler, homier stuff.

Jenn Mine is Philadelphia Cream Cheese, made into a Cheesecake. I do like Sharp Provolone with Ritz crackers but that is not a dessert. - - - - - - - - - - - - Hereis an Apple Dip Original Recipe Yield 12 Servings Ingredients 1/2 cup PHILADELPHIA Cream Cheese Spread 1/4 cup maple syrup 1 cup thawed COOL WHIP Whipped Topping Directions 1.Beat cream cheese spread and syrup with whisk until well blended. 2.Stir in Cool Whip. Put the sliced Apples around the edge for dipping. - - - - - - - - - - - - - - - - BLUEBERRY DESSERT 2 env. Dream Whip 2 sm. pkgs. (8 oz.) Philadelphia cream cheese 1 tbsp. milk 1/2 c. powdered sugar Graham cracker crust pie crust (either pre-made or scratch) 1 can blueberry pie filling (or other pie filling) Cream Philadelphia cream cheese, milk and powdered sugar until smooth with a fork. Whip Dream Whip until stiff. Fold cream cheese mixture into the Dream Whip. Spread onto crust. Top with 1 can blueberry pie filling and refrigerate before serving. (May top with graham cracker crumbs if desired.) Lou

My fruit pizza recipe includes the directions to remove the crust from the oven and to press down on the cookie all around the pizza pan with a flat bottomed tumbler or custard cup, leaving an edge of 1/2 inch to hold in the filling. The cookie is nice and firm that way. APPLE OR PEACH COBBLER Mix: 5 cups peeled, tart apples or ripe peaches (about 6 fruits or 1 1/2 pounds) 3/4 c sugar 1 tsp vanilla 1/2 tsp cinnamon 1/4 c water for apples only. Peaches are juicy enough 2 Tbsp flour 1/4 tsp salt 1/8 tsp almond extract for peaches as well as vanilla Turn into an 8 x 8 baking dish. Dot with 2 Tbsp butter. Make batter: Combine and beat with wooden spoon till smooth-- 1/2 c flour 1/2 c sugar 1/2 tsp baking powder 1/4 tsp salt 2 Tbsp softened butter 1 egg, slightly beaten Spoon thin dabs of batter evenly over the top of the apples or peaches. There will be gaps and it won't look perfect. Bake in a preheated 375 oven for 40 minutes or until the top is nicely browned all over. Serve warm or room temperature either plain or with whipped cream or ice cream. Serves 6-8. I just made this cobbler with my daughter who had some peaches that were not particularly flavorful to use up. I had forgotten how yummy this recipe is, but she had not. It is one of her favorites. You'd never know that the peaches were less than perfect. This post was edited by sheilajoyce on Thu, Jun 26, 14 at 2:18

I am doing pumpkin pie this weekend. Here is a great recipe for pastry: http://www.mennonitegirlscancook.ca/2008/10/gluten-free-pastry.html I change it to full lard (can't have dairy) and used more tapioca in place of corn starch and more rice flour in place of potato starch. My MIL makes it as is and really likes it. Sorry I have no say for original recipe because I have to improvise but still love it. I improvise another recipe (Company's Coming Almond Torte) to this : 1/2 cup butter (I use coconut oil but give butter to those not bothered by dairy) 1/2 cup sugar 1 cup ground almonds 3 egg yolks 2 tsp vanilla Mix all these and fold in 3 egg whites I will lay out fruit (canned peaches usually) on the bottom of a parchment lined 8x8 pan and pour batter on top. Bake at 350 for 35 min or so. Top with whipped cream. I use this one a lot. It is kind of like a sponge, I think.