Lindy's Recipes

This recipe comes from the Crème de Colorado cookbook.

Ingredients:

Directions:

1. Prepare pastry shell and set aside.
2. In large bowl, combine sour cream, egg, vanilla, sugar, salt and flour, stirring until well blended.
3. Stir in apples and pour into unbaked pie shell.
4. Bake at 425° for 10 minutes.
5. Reduce heat to 350° and bake an additional 30 minutes.

Topping

Ingredients:

Directions:

1. Combine all topping ingredients, blending until mixture resembles coarse meal.
2. Spoon topping over pie and bake at 350° for an additional 15-20 minutes or until filling is bubbly.

Ingredients:

Directions:

1. Line a 13x9x2 inch baking pan with waxed paper and coat the paper with nonstick cooking spray; set aside.
2. In a mixing bowl, combine pumpkin, milk and sugar. Beat in eggs and vanilla and pour into prepared pan.
3. Sprinkle with dry cake mix and drizzle with butter.
4. Sprinkle with pecans.
5. Bake at 350° for 1 hour or until golden brown.
6. Cool completely in pan on a wire rack. Invert onto a large serving platter; carefully remove waxed paper.

In a mixing bowl, beat cream cheese, confectioners’ sugar and vanilla until smooth. Fold in whipped topping. Frost dessert. Store in the refrigerator.

This recipe comes from Mom

Ingredients:

Directions:

1. Preheat oven to 350°. In medium-sized bowl, combine flour and brown sugar; cut in butter until crumbly. Press mixture on bottom of ungreased 13 x 9-inch baking pan. Bake 15 minutes.

Meanwhile, combine pecans, sweetened condensed milk, eggs and lemon juice; pour over crust. Bake 25 minutes or until filling is set. Cool. Cut into bars. Store covered at room temperature.

This recipe comes from Mom

Ingredients:

Directions:

1. In medium saucepan melt chocolate (cut up) and butter over low heat, stirring until smooth. Remove from heat. Stir in molasses, vanilla and ginger. Gradually add powdered sugar, stirring with wooden spoon until stiff. Cover; chill 1 hour.

Divide mixture in fourths. Roll each portion to a 16-inch log (about ½ inch in diameter). Cut each log crosswise into 1-inch pieces. Wrap each piece of candy individually in waxed paper, twisting ends to seal.

This recipe comes from Baker’s Chocolate

Ingredients:            

Directions:

1. Microwave chocolate and 2 Tbsp. of the milk in large microwavable bowl on HIGH for 1 ½ to 2 minutes or until chocolate is almost melted, stirring halfway through heating time. Stir until chocolate is melted completely.
2. Beat in cream cheese, sugar and remaining milk until well blended. Refrigerate about 10 minutes to cool.
3. Gently stir in whipped topping until smooth. Spoon into crust.
4. Freeze 4 hours or until firm. Garnish as desired. Let stand at room temperature or in the refrigerator about 15 minutes until pie can be cut easily.

Store leftover pie in freezer.

This recipe comes from Aunt Pat

Ingredients:

Directions:

1. Cream butter, sugar and vanilla.
2. Add eggs and beat well.
3. Blend in chocolate, then stir in flour and nuts.

Bake in greased 9″ pan at 350° for 30-35 minutes.