4 cups Blueberries — fresh or frozen

3/4 cup Sugar

3 tablespoons Cornstarch

1/8 teaspoon Salt

1 cup Water

1/4 teaspoon Cinnamon

1 teaspoon Lemon juice

1 tablespoon Margarine

1 9″ pie shell — baked

Whipped topping or ice cream

1.
Wash and drain blueberries.
2.
In a medium saucepan, mix
sugar, 1 cup of the blueberries, cornstarch (use heaping
tablespoons with frozen berries), salt, water, cinnamon and lemon
juice.
Cook and stir over medium heat until thick.
Remove from
heat.
Immediately add margarine and remaining berries.
Stir until
sauce is mixed with all of the berries and margarine is melted.
Pour mixture into prepared pie shell.
3.
Keep refrigerated until
serving time.
Serve with whipped topping or ice cream.

1 1/2 tablespoons unflavored gelatin

8 tablespoons cold water

9 tablespoons white sugar

2 1/4 tablespoons corn starch

2 eggs

1 1/2 cups milk

3/4 cup vanilla ice cream – premium quality

1 teaspoon vanilla extract

2 cups whipping cream

1 inch baked pie crust — (1 to 9)

Directions: 1 Soften gelatin in cold water.
Scald the milk.
2 In
a mixing bowl, mix together sugar and cornstarch.
Add eggs and mix
thoroughly.
Add milk and softened gelatin, stirring constantly.
3
Cook custard in double boiler over hot water until it thickens and
coats spoon.
Remove from heat.
Add ice cream while custard is hot.
Cool thoroughly.
4 Add vanilla.
Whip the cream, and fold 1 1/2 cups
into cooled custard.
Pour filling into pie shell, and refrigerate
until set.
Garnish with remaining whipped cream.
Makes 1 – 9 inch
pie

Converted by MC_Buster.

3/4 c Sugar

1/4 c Plus 2 teaspoons cornstarch

1/8 ts Salt

3 Egg yolks; beaten

3 c Milk

1 1/2 tb Butter or margarine

1 1/2 ts Vanilla extract

1 Baked 9-inch pastry shell

3/4 c Whipping cream

1/3 c Powdered sugar; sifted

Recipe by: Southern Living

Combine sugar, cornstarch, and salt in a heavy saucepan; stir
well.
Combine egg yolks and milk; gradually stir into sugar
mixture.
Cook over medium heat, stirring constantly, until mixture
thickens and boils.
Boil 1 minute, stirring constantly.
Remove from
heat; stir in butter and vanilla.
Immediately pour into pastry
shell.
Cover filling with wax paper.
Let cool 30 minutes; then
chill until firm.
Beat whipping cream until foamy; gradually add
powdered sugar, beating until soft peaks form.
Spread whipped cream
over
—–

1/4 cup butter — melted

2 large apples, peeled, cored and sliced

1/3 cup packed brown sugar

GINGERBREAD 1/2 cup butter — melted

1/2 cup molasses

1/2 cup sugar

1/3 cup packed brown sugar

1 egg

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon ground cloves

1/2 teaspoon salt

1/4 teaspoon ground nutmeg

3/4 cup hot tea

Pour butter into a 9-inch square baking pan.
Arrange apples over
butter; sprink le with brown sugar and set aside.
For gingerbread,
combine butter, molasses, s ugars and egg in a mixing bowl; mix
well.
Combine dry ingredients; add to sugar mixture alternately
with hot tea.
Mix well; pour over apples.
Bake at 350F for

45-50 minutes or until the cake tests done.
Cool for 3-5
minutes.
Loosen

sides and invert onto a serving plate.
Serve warm.

YIELD: 9 servings

1 1/3 c Sugar

1/2 c Butter or margarine

2/3 c Non-dairy liquid coffee

Cream 1/8 t Salt

1/2 lb White chocolate coating-

(wafers or block chocolate, Finely chopped) 2 c Miniature
marshmallows

1/2 t Vanilla

Dipping chocolate (optional) Excellently flavored, easy to make
creamy white fudge.
Cook first 4 ingredients without stirring to
238 degrees F.
Remove from heat and add the next 3 ingredients.
Blend well.
Pack into a 9-inch square pan.
When partially cool, cut
into squares.
Other colors of chocolate (pink, green, yellow,
butterscotch) can be added instead of white.
adding appropriate
flavoring, fruits or nuts.
The fudge can be packed in pans and cut
in squares or bars, or rolled in a log and sliced, then dipped in
chocolate.
Makes about 64 pieces.