Banana Split Ice Cream Pie

Ingredients:

 20 chocolate wafer cookies, finely crushed

  1/4 cup butter, melted

  2 bananas, sliced

  1 quart strawberry ice cream, softened

  1 (20 ounce) can crushed pineapple, drained

  1 cup heavy whipping cream

  1/4 cup chopped walnuts

  1/4 cup maraschino cherries (optional)

Directions:

1) Mix cookie crumbs with melted butter. Press into a 9-inch pie plate.               

2) Arrange bananas over bottom of crust. Spread ice cream in an even layer over bananas. Top with drained pineapple. Whip the cream and spread over top. Sprinkle with nuts.               

3) Place pie in freezer for 4 hours or until firm. Garnish with cherries, if desired. 

                                      

 MAKES 8 SERVINGS               

Banana Cream Pie

Ingredients:

  4 cups heavy whipping cream

  2 cups half-and-half

  1 cup crushed ice

  1 (3.5 ounce) package instant vanilla pudding mix

  1 (9 inch) pie crust, baked

  2 bananas, sliced

Directions:

1) Place heavy whipping cream and half and half cream in a mixing bowl. Whip with an electric mixer, starting on low speed. Add ice, and continue mixing for about 5 minutes. Add pudding mix. Increase to medium speed, and mix another 5 minutes. Turn mixer to high speed, and mix until pudding is very stiff.

2) Line bottom of pie crust with one banana, sliced. Fill pie shell with filling until level with top, using about half of the prepared filling. Top with slices of second banana. Pile on the rest of the filling, shaping with rubber spatula to form a high center cone; the higher the pie, the more spectacular. Refrigerate at least 1 hour until thoroughly chilled.               
3) To serve, top each piece with freshly whipped cream and a few slices of banana for garnish.

No Bake Peanut Butter Pie

Ingredients:

  1 (8 ounce) package cream cheese

  1 1/2 cups confectioners' sugar

  1 cup peanut butter

  1 cup milk

  1 (16 ounce) package frozen whipped topping, thawed

  2 (9 inch) prepared graham cracker crusts

Directions:

1) Beat together cream cheese and confectioners' sugar. Mix in peanut butter and milk. Beat until smooth. Fold in whipped topping.               

2) Spoon into two 9 inch graham cracker pie shells; cover, and freeze until firm.

 

Old Fashioned Peach Cobbler

Ingredients:

  2 1/2 cups all-purpose flour

  3 tablespoons white sugar

  1 teaspoon salt

  1 cup shortening

  1 egg

  1/4 cup cold water

  3 pounds fresh peaches - peeled, pitted and sliced

  1/4 cup lemon juice

  3/4 cup orange juice

  1/2 cup butter

  2 cups white sugar

  1/2 teaspoon ground nutmeg

  1 teaspoon ground cinnamon

  1 tablespoon cornstarch                    

  1 tablespoon white sugar

  1 tablespoon butter, melted

Directions:

1) In a medium bowl, sift together the flour, 3 tablespoons sugar, and salt. Work in the shortening with a pastry blender until the mixture resembles coarse crumbs. In a small bowl, whisk together the egg and cold water. Sprinkle over flour mixture, and work with hands to form dough into a ball. Chill 30 minutes.

2) Preheat oven to 350 degrees F (175 degrees C). Roll out half of dough to 1/8 inch thickness. Place in a 9x13 inch baking dish, covering bottom and halfway up sides. Bake for 20 minutes, or until golden brown.               
3) In a large saucepan, mix the peaches, lemon juice, and orange juice. Add 1/2 cup butter, and cook over medium-low heat until butter is melted. In a mixing bowl, stir together 2 cups sugar, nutmeg, cinnamon, and cornstarch; mix into peach mixture. Remove from heat, and pour into baked crust.               
4) Roll remaining dough to a thickness of 1/4 inch. Cut into half-inch-wide strips. Weave strips into a lattice over peaches. Sprinkle with 1 tablespoon sugar, and drizzle with 1 tablespoon melted butter.             
5) Bake in preheated oven for 35 to 40 minutes, or until top crust is golden brown.

Caramel Popcorn

Ingredients:

   1 cup butter
   2 cups brown sugar
   1/2 cup corn srup
   1 teaspoon salt
   1/2 teaspoon baking soda
   1 teaspoon vanilla extract
   5 quarts popped popcorn

Directions:

1) Preheat oven to 250 degrees F. Place popcorn in a very large bowl.
2) In a medium saucepan over medium heat, melt butter. Stir in brown sugar, corn syrup and salt. Bring to a boil, stirring consantly. Boil without stirring 4 minutes. Remove from heat and stir in baking soda and vanilla extract. Pour in a thin stream over popcorn, stirring to coat.
3) Place in 2 large shallow baking dishes and bake in preheated oven, stirring every 15 minuts, for 1 hour. Remove from oven and let cool completely before braking into pieces.

Oatmeal Raisin Cookies

Ingredients:

   3/4 cup butter, softened 
   3/4 cup white sugar

   3/4 cup packed light brown sugar 

   2 eggs

   1 teaspoon vanilla extract

   1 1/4 cups all-purpose flour

   1 teaspoon baking soda

   3/4 teaspoon ground cinnamon

   1/2 teaspoon salt   

   2 3/4 cups rolled oats

   1 cup raisins

Directions:

1)Preheat oven to 375 degrees F.
2)In large bowl, cream together butter, white sugar, and brown sugar until smooth. Beat in the eggs and vanilla until fluffy. Stir together flour, baking soda, cinnamon, and salt. Gradually beat into butter mixture. Stir in oats and raisins. Drop by teaspoonfuls onto ungreased cookie sheets.               
3)Bake 8 to 10 minutes in the preheated oven, or until golden brown. Cool slightly, remove from sheet to wire rack. Cool completely.               
                              

                                                        MAKES ABOUT 4 DOZEN

Buleberry Muffins

Ingredients:
   
   1/2 cup butter, softened
   1 cup sugar
   2 eggs, beaten
   1/2 cup milk
   2 cups flour
   2 teaspoons baking powder
   1/2 teaspoon salt
   1 teaspoon goundr cinnamon
   1/4 teaspoon gound nutmeg
   2 cups fresh blueberries, (may use frozen)
   2 tablespoons sugar, for topping

Directions:

1) in a medium mixing bowl, cream together butter and sugar. Add eggs and mix well; stir in milk.
2) Combine dry ingredients and add to the mixture; stir to combine.
3) Gently fold in blueberries.
4) Fill greased muffin cups about 2/3 full. Sprinkle tops with a little sugar.
5) Bake in a preheated 375 degree oven for about 20 minutes, or until lightly brown
                                                   
                                          MAKES ABOUT 12 MUFFINS