300+ Delicious Dessert Recipes Easy and Homemade

Mother Ebert's Angel Pie

1 c Crushed pineapple
1 c Cold water
3/4 c Sugar
2 1/2 T Cornstarch
Mix above ingredients and cook until thick; cool, beat 3 egg whites until
stiff and fold two together. Pour into baked pie shell, top with whipped
cream.

One of Grandma's recipes we all enjoyed.
Watergate Pie
1 c Flour
1 Cube soft margarine
1 1/2 c Chopped walnuts
8 oz Softened cream cheese
1 c Powdered sugar
16 oz Container Cool Whip
2 sm Pkgs. instant pistachio
Pudding
Or any flavor desired
There are 4 layers to this recipe. Use an 8 x 12 inch baking dish. 1ST
LAYER: Mix together the following ingredients: 1 cup flour, 1 cube soft
margarine and 1 cup walnuts. Press in bottom of dish to make crust. Bake
at 350 degrees for 15 minutes. Cool completely. 2ND LAYER: Cream cheese,
powdered sugar and 1 cup Cool Whip. Mix together and spread over the crust.
3RD LAYER: Mix pistachio instant pudding mix with 3 cups of milk and
spread over 2nd layer. 4TH LAYER: Spread remaining Cool Whip on top and
sprinkle with fine chopped nuts. 12 servings.
9 Minute Fresh Fruit Pie
INGREDIENTS:
1 (9 inch) prepared graham cracker crust
1 cup white sugar
5 tablespoons cornstarch
1/8 teaspoon salt
1 1/2 cups cold water
1 apple, cored and diced with peel
1 banana, diced
1 (15 ounce) can pineapple tidbits, drained
1/4 cup chopped pecans
1/2 teaspoon red food coloring
1/2 teaspoon fruit preserver
1 1/2 cups nondairy whipped topping
--------------------------------------------------------------------------------
DIRECTIONS:
In a medium saucepan combine sugar, cornstarch and salt. Pour the water into the cornstarch
mixture and stir together over medium heat until it starts to boil. Continue stirring for about one
minute; mixture should be thick and clear in color. Remove from heat and set aside to cool.
Mix together the apple, banana, pineapple and pecans in a medium bowl. Combine fruit with
cooked mixture, adding food coloring and fruit preserver; pour into graham cracker crust. Cover
and refrigerate for about an hour. Serve with whipped topping; garnish with chopped pecans if
desired.
Acorn Pie
Ingredients
3 egg whites, beaten stiff
1 tsp baking powder
1 cup sugar
1 tsp vanilla
20 soda crackers
1 (coarsley broken)
1/2 cup pecans, chopped
Directions
Beat egg whites until stiff; add baking powder and beat more. Add
sugar and vanilla; beat again. Fold in crackers and pecans. Put in
buttered pie plate and bake at 300 degrees for 30 minutes. Let cool
and top with Cool Whip and chopped pecans.

Agnes's Mocha Velvet Pie
8 inch baked pie shell
Filling:
1/2 cup butter
3/4 cup sugar
1 ounce unsweetened chocolate, melted
1 teaspoon vanilla
1 1/2 tablespoons instant coffee
2 eggs
1/2 cup cream, for whipping
Prepare 8-inch pastry shell. Cream butter in medium-size bowl and gradually add sugar,
creaming well after each addition. Cool melted chocolate; blend into butter-sugar mixture with
instant coffee and vanilla. Add eggs, one at a time, beating VERY WELL after each addition. (Use
an electric beater or mixer, for you'll need to beat in each egg 5 minutes to make mixture creamy,
thick, and fluffy.) Turn into baked pastry shell; chill 1 - 2 hours. Just before serving, whip cream
and garnish pie
All-American Apple Pie
1/4 c Packed light brown sugar
1/4 c Granulated sugar
1 tb All-purpose flour
1 ts Lemon zest; grated
1/4 ts Ground cinnamon
1/4 ts Ground nutmeg
6 md Apple; prepared as directed
1 c Raisins
1 Pie crust (9 inch)
1 lg Egg; beaten
1 ts Granulated sugar
Recipe by: Healthy Meals in Minutes Preparation Time: 1:00 1. Preheat oven
to 425 F. Spray a 9-inch deep-dish pie plate with vegatab cooking spray.

2. In a large bowl, combine brown sugar, granulated sugar, flour, lemon
zest, cinnamon, and nutmeg. Mix well.

3. Peel, core, and thinly slice apples. Add apples to sugar mixture; sti
until coated. Stir in raisins. Spoon into prepared plate.

4. Place piecrust on top of filling. Trim edges, pressing against edge of
pan. Using a sharp knife, cut steam vents in piecrust. To glaze, lightly
brush piecrust with beaten egg. Sprinkle with sugar.

5. Bake until piecrust is golden brown, about 35 to 40 minutes. Place on
wire rack and cool for 30 minutes. Serve warm.
All-American Apple Turnovers
2 tb Unsalted butter
3 lg Apples (ab. 1-1//2 lbs);
-peeled,cored & cut i
( 3cups)
1/2 c Apple cider or unsweetened
--- apple juice
2 tb Sugar
2 ts Fresh lemon juice
1 pn Salt
1/4 c Unsweetened apple butter
2 tb Dried currants (optional)
1 ts Lemon zest; finely grated
1/4 ts Cinnamon (optional)
1 pn Ground cloves; (optional)
1 pn Ground allspice; (optional)
(Use favorite pastry) These turnovers are best with at least two varieties
Sweet spices optional. 1. Melt butter in a lg nonreactive skillet over mod.
high heat. Add 2 c of Transfer apple mixture to a med. bowl & refrigerate,
uncovered, till cooled 2. On a lightly floured work surface, roll out the
pastry dough to an 18x20 Spoon the cooled apple filling on the lower half
of each of the rounds. Lightly moisten the edges of the rounds with w
Transfer turnovers to a heavy baking sheet & refrigerate at least 15 min. 4
Using a sharp knife, cut 2 small slits in top of each turnover to vent steam
Makes 10.
Almond Macaroon Cherry Pie
Ingredients
FOR THE PIE
1 pie shell, 9 inch, unbaked
21 oz cherry pie filling
1/2 tsp cinnamon
1/8 tsp salt (optional)
1 tsp lemon juice
FOR THE TOPPING
1 cup coconut
1/2 cup almonds, sliced
1/4 cup sugar
1/8 tsp salt (optional)
1/4 cup milk
1 tbsp butter, melted
1/4 tsp almond extract
1 egg, beaten
Directions
Preheat oven to 400F. Roll out pie pastry and place in 9 inch pie
pan. In large bowl, combine pie filling, cinnamon, salt and lemon
juice. Mix lightly. Spoon into crust-lined pie pan. Bake 20 minutes.
Meanwhile, combine all topping ingredients in medium bowl and mix
until blended. Remove pie from oven after 20 minutes, spread topping
evenly over surface, and return pie to oven. Bake an additional 15 to
30 minutes, or until crust and topping are golden brown.
Servings: 6 servings

Almond-Streusel Peach Pie
2 c flour
3/4 ts Salt
10 tb butter; chilled
2 tb Shortening; chilled
1 c Brown sugar
3/4 ts Nutmeg
1/2 c Almonds; sliced
1 Lemon
9 Peaches; about 3 pounds
3 tb Cornstarch
1/4 ts Almond extract
2 tb Dry bread crumbs
Combine 1 cup flour and 1/2 ts. salt. Cut in 4 tb.
of butter and the shortening until mixture resembles
coarse meal with a few pea-sized pieces remaining.
Sprinkle in 3 to 4 tb ice water, a tablespoon at a
time, until dough just comes together. Gather into a
disk. Wrap and chill at least 30 minutes. Combine
remaining cup of flour, 1/3 cup brown sugar, 1/4 ts.
salt, and 1/4 ts. nutmeg. Cut in remaining 6 tb. of
butter until crumbly. Stir in almonds. Chill. On a
lightly floured work surface, roll out chilled pie
pastry to fit a 9" pie pan. Fit pastry into pan. Trim
and flute edges. Chill. Heat oven to 475. Grate 1 ts.
of lemon zest from the lemon and squeeze 1 tb. of
juice. Peel peaches and slice. Combine with remaining
2/3 cup brown sugar, remaining 1/2 ts nutmeg, lemon
zest and juice, cornstarch and almond extract.
Sprinkle bread crumbs over bottom of pie shell and
fill with peach mixture. Sprinkle almond crumb mixture
on top. Bake 15 minutes. Reduce temperature to 350.
Continue baking until top is browned and fruit juices
are bubbling, 50 to 55 minutes. Cool completely before
cutting.

Almond-Topped Pear Pie
3 tb Cornstarch
1/8 ts Salt
2 tb Butter Or Regular Margarine
1/2 ts Lemon Rind; Grated
4 Pears; Medium, *
1/4 ts Ginger; Ground
1/2 c Dark Corn Syrup; Karo
1 ts Lemon Juice
1 Unbaked 9-inch Pie Shell
-----------------------ALMOND TOPPING----------------------------
1 c Unbleached Flour
1/4 ts Ginger; Ground
1/2 c Almonds; Coarsely Chopped
1/2 c Brown Sugar; Firmly Packed
1/2 c Butter Or Regular Margarine

* The pears should be pared and thinly sliced. There should be
about 4
Combine the cornstarch, ginger and salt in a large bowl. Add the
corn syrup, melted butter, lemon juice and lemon rind, stirring until
smooth. Add the pears and toss until well coated with the corn syrup
mixture. Arrange the mixture into the unbaked pie shell. Prepare the
Almond Topping and sprinkle over the pears. Bake in a preheated 400
degree F. oven for 15 minutes, then reduce the heat to 350 degrees F.
and bake an additional 30 minutes or until the topping and crust are
golden brown. Cool on a wire rack. ALMOND TOPPING: Combine the
flour, brown sugar, and ginger in a bowl. Cut in the butter, using a
pastry blender, until crumbly. Stir in the almonds.

Amazing Coconut Pie
2 c Milk
3/4 c Sugar
1/2 c Bisquick
4 Eggs
1/4 c Butter
1/2 ts Vanilla
1 c Coconut
Combine everything but coconut in blender on low for 3 minutes. Pour into
pie plate, let sit for 5 min. Top with coconut. Bake at 350 for 40 minutes.
Amazing Cookies
1 c Peanut-butter
1 c Sugar
1 lg Egg
Beat the egg. Mix everything
together. Preheat oven to 325 degrees F.

Place blobs of cookie dough on a greased cookie sheet in the size you like,
and flatten with a fork to make the traditional peanut-butter cookie
pattern. Put in oven and bake for 8-10 minutes.

NOTES:

* These are very simple peanut-butter cookies -- They turn out a little
moist, but are yummy.

* These cookies are a bit moist, so don't worry about that. Don't burn
them; they don't taste good when they're burnt.

Most of these desserts are easy to make, homemade from scratch desserts and they are great after your meals. 

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