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Butterscotch Pie
Preheat oven 350°
1 Fully Cooked Pastry Shell
FILLING
1½ Cups packed Brown Sugar
1/4 All-purpose Flour
1/8 Teaspoon Salt
3 Beaten Egg Yolks
1½ Cups Milk
2 Tablespoons Butter
1 Teaspoon Vanilla
MERINGUE
3 Egg Whites
1/4 Teaspoon Cream of Tartar
6 Tablespoons Sugar
Prepare and fully bake pastry shell as directed; set aside to cool. For filling, in a heavy, medium saucepan stir together the brown sugar, flour, and salt. Add egg yolks and milk. Cook while stirring with a wire whisk till thickened and bubbly. (Mixture may appear curdled. Stir briskly while cooking and mixture will become smooth.) Cook and stir 2 minutes more. Remove from heat. Stir in butter and vanilla. Pour hot filling into baked pastry shell.
For meringue, in a mixing bowl beat egg whites and cream of tartar with an electric mixer on medium speed about 1 minute, or till soft peaks from (tips curl.) Gradually add sugar, 1 Tablespoon at a time, beating on high speed about 4 minutes more or until mixture forms stiff, glossy peaks (tips stand straight) and sugar completely dissolves. Immediately spread meringue over hot filling, spreading to edge of pastry to seal and prevent shrinkage. Bake 15 minutes. Cool on a rack for 1 hour. Chill 3-6 hours before serving. Store in the refrigerator.
Contributed by Patty Ladwig
Pecan Pie Bars
Preheat oven 350°
2 cups flour
1/4 cup brown sugar
1/2 cup butter (1 stick)
1½ cups chopped pecans
1 (14 oz) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
3 Eggs
2 Tablespoons Lemon Juice
Preheat oven 350°
In medium-sized bowl, combine flour and brown sugar; cut in butter until crumble. Press mixture on bottom of ungreased 13x9-inch pan. Bake 10 minutes. Meanwhile, combine pecans, Eagle Brand, eggs, and lemon. Pour over crust and bake 25 minutes or until filling is set. Cool. Cut into bars. Store covered at room temperature.
Contributed by Patty Ladwig
Pumpkin Crunch
1 box Yellow Cake Mix
1 15 oz can Solid Pack Pumpkin
1 12 oz can Evaporated Milk
3 large eggs
1½ cups sugar
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup chopped pecans
1 cup butter
Preheat oven 350°
Grease bottom of 9 x 13 pan. Combine pumpkin, evaporated milk, eggs, sugar, cinnamon, and salt in a large bowl. Pour into greased pan. Sprinkle dry cake mix evenly over pumpkin mixture. Top with pecans then drizzle melted butter over pecans. Bake for 50-55 minutes, or until golden brown. Cool. Served chilled. Top with whipped topping if desired.
Contributed by Lisa Bundrick
Desserts
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Desserts Page 5
