Recipes - Desserts (Pies, Cobblers, etc.,)
1 Step Coconut Custard Pie
Submitted By: Vera E., Johnson City
2 c milk
¾ c sugar
½ c biscuit mix
4 eggs
¼ c margarine
1½ tsp vanilla
1½ c coconut
Combine all ingredients in a blender except coconut. Blend well for 3 minutes. Pour into a greased 9” pie pan-glass. Bake at 350 degrees for 30 minutes. Take out when there is a small jiggle in the center of pie. This one taste and easy to make.
Bread Pudding
Submitted By: Anne L., Gray
4 large homemade biscuits (crumbled)
1 egg (beaten)
1 c applesauce
¼ c shredded coconut or raisins
1 c milk
1 c brown sugar
¼ c finely chopped pecans
1 tsp vanilla extract
Assemble all ingredients and utensils. In a large bowl mix ingredients and pour into a ½ quart buttered casserole. Bake at 350 degrees for 50-60 minutes. Top with Whiskey Sauce. Serves 6-8 servings
Whiskey Sauce
11/2 c sugar
1 (5.33 oz) can evaporated milk
4 tbsp margarine
1 egg (beaten)
3 tbsp whiskey
In top of double boiler, combine all ingredients except whiskey. Place over boiling water and cook, stirring well until blended. Keep warm until serving time or make ahead and keep refrigerated. Add whiskey right before serving. Serves 11/2 cup.
Caramel Chip Pie
Submitted By: Karen C., Johnson City
1/3 c sugar
1/3 c flour
1/3 c dark brown sugar
2 c milk
½ square chocolate
3 eggs
2 tsp vanilla
Baked pie shell
Mix ingredients as listed. Cook until thick. Pour into pie shell.
Crescent Bundle Surprises
Submitted By: Cathy W., Telford
1 pkg (8oz) Refrigerated Crescent Rolls
8 Fun Size Snickers Candy Bars, halved
¼ c cream cheese filling
Separate crescent dough info eight triangles; cut each in half forming two triangles. Place a candy bar half on each triangle. Fold dough over candy and pinch corners together to seal. Place in an ungreased baking sheet. Bake at 375 degrees for 15-18 minutes or until golden brown. Remove and place on a wire rack. Cut a small hole in the corner of a resealable plastic bag. Fill bag with cream cheese filling and spread over rolls.
Diabetic Pie
Submitted By: Doris O., Kingsport
1 pkg sugar free jello of choice
¼ c water
2 small yogurt (same as jello) or vanilla
1 softened lite or sugar free cool whip
graham cracker pie shell
Dissolve jello in medium sauce pan. Add yogurt one at a time. Stir each yogurt well. Add cool whip and mix well. Pour into graham cracker pie shell and chill for 10 to 15 minutes.
Easy Peach Cobbler
Submitted By: Jean W., Johnson City
4 to 5 peaches
White bread - 3 to 4 slices
1 stick margarine or butter, melted
2 Tbsp. Flour
1 egg
1 1/2 cups sugar
Peel peaches and slice into a greased 8x8 inch pan. Trim crust off bread. Cut each slice into four fingers. Place over top of peaches. Mix margarine, flour, egg, and sugar. Pour over top of white bread. Bake at 350 degrees for 35 to 45 minutes.
(When fresh peaches are gone I use canned slice peaches. Drain the syrup off and use a little less sugar.)
Easy Peanut Butter Fudge
Submitted By: Pat W., Johnson City
2 c sugar
6 tbsp peanut butter
30 single saltine crackers (finely crushed)
2/3 c evaporated milk
1 tsp vanilla extract
Combine sugar and evaporated milk in heavy saucepan. Bring to a full rolling boil over medium heat and let boil for 2 minutes. Remove from heat. Add the peanut butter, vanilla, and stir until peanut butter is melted into mixture. Beat until the mixture begins to hold shape. Spread into a greased 8” square pan. Let cool and cut into squares. (Cooking spray may be used to grease the pan).
Fruit Cobbler
Submitted By: Terry H.
1 cup self-rising flour
1/2 cup sugar
1/2 cup margarine
1 cup milk
Mix all together and put in greased 11 x 13 pan. Placed cooked fruit and bake at 400 degrees until brown.
Fruit Silly Paradise
Submitted By: Robbie & Renee N, Johnson City
1 or 2 boxes vanilla pudding
1-2 cans fruit cocktail (drained)
Bananas (sliced)
Cook pudding until thick. Add fruit cocktail and bananas to pudding. Chill, serve and enjoy.
Grace’s Sugar Cookies
Submitted By: Joanne C.,
2/3 c butter
¾ c granulated sugar
1 tsp vanilla
1 egg
4 tsp milk
2 c sifted al purpose flour
1½ tsp baking powder
¼ tsp salt
Roll the dough thin for 2 dozen cookies. Preheat the oven at 325 degrees. Thoroughly, cream the butter, sugar, and vanilla. Add the egg and milk. Beat until light and fluffy. Sift together the dry ingredients. Blend into the creamed mixture. Divide the dough in half. Cover and chill for at least 1 hour. On a lightly floured surface, roll to 1/8 inch thickness. Cut into the desired shapes with cookie cutters. Bake on an ungreased cookie sheet 8-10 minutes. Cool slightly before removing from the cookie sheet.
Grandma's Peanut Butter Pie
Submitted By: Bernice C., Piney Flats
1 (4 oz.) package Jello Sugar free instant Vanilla pudding
2/3 cup Carnation non-fat dry milk powder
1 1/3 cup water
6 Tbsp. Peter Pan reduced fat chunky peanut butter
1 cup Cool Whip
1 (6 oz.) graham cracker pie crust
2 tsp. Hershey Lite Chocolate Syrup
2 tsp. carmel syrup
In a large bowl, combine dry pudding mix, dry milk, water. Mix well using a whisk. Blend in peanut butter and 1/2 cup cool whip. Pour mixture into pie crust. Refrigerate for at least 15 minutes. Spread remaining cool whip over pie. Before serving, drizzle chocolate and carmel syrup on top. Serves 8.
Grandma’s Peanut Butter Pie
Submitted By: Bernice C., Piney Flats
1 (4oz) pkg Jello Sugar free instant vanilla pudding
2/3 c Carnation Nonfat Dry Powdered Milk
11/3 c water
6 tbsp Peter Pan Reduced Fat Chunky Peanut Butter
1 c Fat Free Cool Whip
1 (6oz) graham cracker pie crust
2 tsp Hershey Lite Chocolate Syrup
2 tsp caramel syrup
In a large bow, combine dry pudding mix, dry powder milk, and water. Mix well using a whisk. Blend in peanut butter and ½ cool whip. Pour mixture into pie crust. Refrigerate for at least 15 minutes. Spread remaining Cool Whip over pie. Before serving drizzle chocolate and caramel syrup on top. Serves 8
Japanese Pie
Submitted By: Mrs. Hopson, Johnson City
1 stick margarine (melt and cool)
1 cup sugar
2 eggs (beat until foamey)
1/2 cup raisins
1/2 cup coconut
1/2 cup nuts
1 T vinegar
Place all ingredients in a bowl and mix well. Place in unbaked pie shell and bake 35-40 minutes at 350 degrees.
Jello With Fruit
Submitted By: Jean W., Johnson City
1 Box Jello (strawberry or peach)
3/4 cup water
1 Bag of strawberry or peach pie glaze
Fruit: Apricots/Peaches/Pears/Pineapple Tidbits/etc.
(I use the smallest cans of fruit)
Dissolve Jello in boiling water - add the glaze - mix well. Add fruit - mix well - chill. Enjoy!
NOTE: If you use a lot of fruit you need to double your Jello and Pie Glaze mixture.
Key Lime Pie
Submitted By: Willard N., Kingsport
1 graham cracker crust
1 package lime kool-aid
1 8-oz. cool whip (lite)
1 14-oz. can of Eagle Brand fat-free sweetened condensed milk
Mix last three ingredients well. Pour in crust and chill. Serve.
Key Lime Pie
Submitted By: Jean W., Johnson City
Mix:
1 can of sweetened condensed milk
1/2 cup Nellie & Joe's Key Lime Juice
2 lbs. sugar
Small amount of green food coloring (optional)
Cool Whip (8 or 9 oz.)
Mix well: Milk, Lime Juice, Sugar. Fold in 8 or 9 oz. Cool Whip. Put into large Graham Cracker Crust. Refrigerate at least 4 hours. I leave mine overnight.
Orange Fluff
Submitted By: Carl D., Johnson City
3 boxes Sugar Free Orange Jello
2 c hot water
2 c cold water
1 large can crushed pineapple in natural juice (do not drain)
Mix the gelatin with hot water. Add cold water and pineapple. Pour into a 9x13 dish. Cover and jell.
Topping
1 pkg Instant Sugar Free Lemon Pudding
1 c fat free milk
1 container lite Cool Whip
Beat the pudding with milk. When mixed, stir in the Cool Whip. Spread on top of the gelatin. Great dish for Weight Watcher or diabetics.
Oreo Balls
Submitted By: Jennifer C., Piney Flats
1 pkg of Oreos
1 pkg cream cheese
1 pkg of almond bark chocolate
Mash Oreos until finely grinded. Mix in cream cheese and roll into balls. Dip in chocolate and store in refrigerator to harden.
Peach Cobbler
Submitted By: Corney Lee R., Johnson City
Peaches (sliced)
Sandwich bread
1 stick butter
1 c sugar
1tbsp flour
1 egg
Place peaches in oblong dish. Mix butter, sugar, flour and egg. Spread mixture on peaches and top with bread. Bake at 350 degrees for 25 minutes.
Peach Pie Salad
Submitted By: Frances B., Gray
1 can Comstock pie filling
2 bananas (sliced)
coconut (your taste)
½ c pecans (chopped)
Mix all ingredients and chill.
Peanut Butter Pie
Submitted By: Reba L., Jonesborough
1 (3oz) pkg cream cheese
½ c milk
1 c peanut butter
1 c confectioner’s sugar
1 (8oz) Cool Whip
1 graham cracker pie shell (6 or 9 oz)
Cream together peanut butter, milk, cream cheese, and sugar. Fold in Cool Whip. Spoon into crust. Place in freezer. Take out about 30 minutes before serving.
Peanut Butter Squares
Submitted By: Sonja F., Johnson City
4 c peanut butter
1 c brown sugar
1 c honey or dark Karo syrup
1 tbsp vanilla
Mix peanut butter, brown sugar, and honey thoroughly. Heat until real hot, stirring constantly. DO NOT LET MIXTURE SCORCH! Remove from heat, add vanilla and pour into pan. Let cool and cut into squares. This is a school recipe.
Peanut Buttter Cookies
Submitted By: Unknown
1 cup of Jiff peanut butter
1 cup sugar
1 egg
Mash with fork. Bake on 350 degrees until light brown. Cool in pan. Makes 12.
Quick Cobbler
Submitted By: Terry H., Johnson City
1 c flour
¼ c brown sugar
2 tbsp butter (melted)
½ c water
2 cans fruit (sweetened to taste)
Mix all ingredients together and set aside. Spreaad mixture over (thin) and bake at 350 degrees until brown.
Simple Cobbler
Submitted By: Ernest C., Johnson City
Melt 1 stick of margarine in 2-quart baking dish. Mix 1 cup of milk, 1 cup of flour, 1 cup od sugar in mixing bowl. Pour in baking dish. Pour in 1 cup of sweetend fruit (your choice). Do not stir. Bake at 350 degrees until golden brown on top.
Turtle Dessert
Submitted By: Joanne C.,
17 Ice Cream Sandwiches (square)
1 (12.25 oz) jar of caramel topping
11/4 c chopped pecans toasted and divided
12 (oz) Cool Whip
¼ c hot fudge topping, heated
Place half of the ice cream sandwiches in the bottom of an 9x13 Pyrex dish (fill the bottom). Spread caramel topping evenly over the sandwiches. Then sprinkle 1 cup pecans over topping. Next, spread Cool Whip over the pecans, then place another layer of sandwiches on top of this. Spread remaining Cool Whip over the sandwiches and sprinkle remaining pecans on top. Place in the freezer for at least 2 hours. Let stand at least 5 minutes before serving. Then drizzle the hot fudge on top.
