Recipes from Our Cookbooks
24 single graham crackers, crushed (about 1-3/4 cups)
1/3 cup sugar
½ cup butter or margarine, melted
¾ cup sugar
1 (8oz) package cream cheese, softened
1 (16oz) can pumpkin
3 egg yolks
½ cup sugar
½ cup milk
½ tsp. salt
2 tsp. ground cinnamon
1 envelope unflavored gelatin
¼ cup cold water
3 egg whites
¼ cup whipping cream, chilled
1 Tbsp. sugar
1 tsp. vanilla
Heat oven to 350°. Mix crackers and 1/3 cup sugar. Stir in melted butter; pat in buttered baking dish, 13x9 inch pan. Beat 2 eggs, ¾ cup sugar, and cream cheese until light and fluffy. Pour over crust. Bake 20 minutes. Beat pumpkin, egg yolks, ½ cup sugar, milk, salt, and cinnamon in top of double broiler. Cook over boiling water, stirring frequency until thick, about 5 minutes. Sprinkle gelatin on water in small saucepan. Stir over low heat just until dissolved. Stir into pumpkin mixture. Cool. Beat egg whites until foamy. Gradually beat in ¼ cup sugar. Beat until stiff and glossy. Gently fold beaten egg whites into pumpkin mixture. Pour over baked crust. Refrigerate. Just before serving, beat whipping cream and 1 Tbsp. sugar in chilled bowl until stiff. During last minute of beating, add vanilla. Cut into squares, garnish with whipped cream or Cool Whip.
Recipe can also be found in Stir Ups page 240
1 16-oz. can whole cranberry sauce
1 8 ¾ oz can crushed pineapple, drained
1 cup dairy sour cream
¼ cup confectioners’ sugar, sifted
3 pineapple rings, well drained
Combine cranberry sauce and crushed drained pineapple. Stir together the sour cream and the sifted powdered sugar. Add to the fruit and mix well. Line 3 cup refrigerator tray with foil and pour in fruit mixture. Freeze until firm. Remove frozen salad and foil from pan. Let set a few minutes at room temperature. Remove foil and cut into pie wedges. Place one-half a pineapple ring on top of each wedge. This may be served on lettuce.
Recipe can be found in Stir Ups on page 67.
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