Rocky Mountain Recipes 5-28-12 |

Rocky Mountain Recipes 5-28-12

Marlene Maurer • Lakewood, Colo.

3/4 c. Sugar

2 Tbsp. Flour

1/4 t. Salt

1 c. Sour Cream

1 Egg, slightly beaten

1/2 t. Vanilla

2 c. Peaches, sliced

1 (9-inch) Pie Shell, unbaked


1/3 c. Sugar

1/3 c. Flour

1/4 c. Butter, softened

1 t. Cinnamon

Combine 3/4 cup sugar, 2 tablespoons flour and salt. Beat in sour cream, beaten egg and vanilla. Add sliced peaches. Pour mixture into pie pastry. Bake at 400 degrees for 12 minutes. Reduce heat to 350 degrees and bake 30 minutes longer. Remove from oven and then increase heat to 400 degrees.

Joyce Ramey • Greeley, Colo.

1 c. Sugar

3-1/2 Tbsp. Cornstarch

1 Tbsp. Lemon Rind, grated

1/2 c. Fresh Lemon Juice

3 Egg Yolks, slightly beaten

1 c. Milk

1/4 c. Butter

1 c. Cultured Sour Cream

1 (9-inch) Baked Pie Shell

1 c. Heavy Whipping Cream, whipped

Lemon Twists for garnish

Combine sugar, cornstarch, lemon rind, juice, egg yolks and milk in heavy saucepan. Cook over medium heat until thick. Stir in butter and cool mixture to room temperature. Stir in sour cream and pour filling into pie shell. Cover with whipped cream and garnish with lemon.

Lola Nussbaum • Grover, Colo.

4 Eggs, slightly beaten

1 c. Light Raisins

1 c. Pecans, chopped

1 c. Coconut

2 c. Sugar

2 t. Vanilla

1/2 t. Vinegar

2 cubes Oleo, softened

2 Unbaked Pie Shells

Mix ingredients together. Pour into two unbaked pie shells. Bake at 300 degrees for 55 to 60 minutes. Serve with cool whip.

*Pies freeze well.

Iola Egle • Bella Vista, Ark.

1 (8 oz) pkg. Cream Cheese, softened

1-1/4 c. Creamy Peanut Butter, divided

1/2 c. Granulated Sugar

1 (12 oz) carton Frozen Whipped Topping, thawed and divided

1 (9-inch) Chocolate Cookie Crumb Crust

2/3 c. Hot Fudge Ice Cream Topping, divided

Beat cream cheese in a large mixing bowl until smooth. Add 1 cup peanut butter and sugar and mix well. Fold in 3 cups whipped topping. Spoon into chocolate crumb crust. In a microwave safe bowl, heat 2/3 cup hot fudge topping for 1 minute at 5% power. Pour over peanut butter layer and spread to the edge of the crust. Refrigerate 2 hours. Spread remaining whipped topping over pie and cut into 8 slices. Place remaining hot fudge topping and peanut butter in two separate plastic bags. Cut a small hole in the corner of each bag. Pipe topping and peanut butter over each slice in zig-zag motion. Serves 8.

Marcey Dyer • Pierce, Colo.

1-1/2 c. Flour

1/4 t. Salt

1-1/2 Tbsp. + 1 c. Sugar, divided

1/2 c. Oil

2 Tbsp. Milk

2 c. Rhubarb, diced

1 (3 oz) pkg. Strawberry Gelatin

1 Tbsp. Lemon Juice

2 c. Cool Whip Topping

Mix flour, salt, 1-1/2 tablespoon sugar, oil and milk thoroughly. Press into a 9-inch pie pan, making an edge or rim. Bake at 350 degrees for 15 to 20 minutes. Cook rhubarb and remaining 1 cup sugar slowly until tender. Add dry gelatin, stirring gently until dissolved. Allow to cool. Add lemon juice and cool to room temperature. Fold in cool whip topping. Pour filling mixture into cooled pie crust and refrigerate until ready to serve. Serve with additional whipped topping, if desired.

Chris Bryant • Johnson City, Tenn.

1 c. Sugar

1/2 c. All-Purpose Flour

1/2 c. Butter, melted

2 Eggs, beaten

1 t. Vanilla Extract

1 c. Pecans, chopped

6 oz. Semi-Sweet Chocolate Mini Chips

Combine sugar and flour, mixing well. Stir in melted butter, beaten eggs and vanilla. Fold in chopped pecans and mini-chips. Pour into crust and bake at 350 degrees for 45 minutes. Let cool before serving.

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