Crites Family Stuff

Ingredients for 16 servings

• 2 pie crusts, baked and cooled

Cream Cheese Filling:

• 8 oz cream cheese
• 1 can sweetened condensed milk
• .33 cup lemon juice
• 1 tsp vanilla

Peach Filling:

• 1 small pkg peach jello
• 2 tbsp corn starch
• .5 cup sugar
• Pinch salt
• 2 cups cold water
• 12 diced fresh peaches

Steps

1. Cream Cheese Filling: Mix together until smooth the cream cheese, sweetened condensed milk, lemon juice, and vanilla. Divide into the two pie crusts.
2. Peach Filling: In a medium saucepan, add jello, corn starch, sugar, salt, and water. Stir and bring to a boil and cool.
3. Peel and dice peaches. Add to the cooled jello filling. Pour over the cream cheese filling and refrigerate.
4. Serve when set.

Display in cookbook

Ingredients for 15 servings

• 2 cups sugar
• 1 cup oil
• 3 eggs, well beaten
• 2 cups grated carrots
• 1 small can crushed pineapple, drained
• 2 cups flour
• 1 tsp salt
• 1 tsp baking soda
• 1 tsp cinnamon
• 2 tsp vanilla
• 1 cup chopped nuts
• 1 cup raisins

Steps

1. Cream sugar, oil, eggs. Add carrots and pineapple. Add dry ingredients and then nuts and raisins. Bake at 350F for 45 minutes.
2. Icing: Beat together 8 oz. cream cheese and 1/2 cup butter. Add 1 lb. powdered sugar, 2 tsp milk and 1 tsp vanilla. Frost cooled cake.

Display in cookbook

Ingredients for 4 servings

• 6 egg yolks
• 2 cups whipping cream
• .33 cup granulated sugar
• 1 tsp vanilla extract
• 8 tsp granulated sugar

Steps

1. Heat oven to 350F. In a 9x13 pan, place 4 (6 oz) ramekins. In a small bowl, slightly beat egg yolks with wire whisk. In large bowl, stir whipping cream, 1/3 cup sugar and vanilla until well mixed. Add egg yolks. Beat well with wire whisk until evenly colored and well blended. Pour cream mixture evenly into ramekins.
2. Carefully place pan with ramekins in oven. Pour enough boiling water into pan, being careful not to splash water into ramekins, until water covers two-thirds of the height of ramekins.
3. Bake 30-40 minutes or until top is light golden brown and sides are set (centers will be jiggly).
4. Using tongs or grasping tops of ramekins with pot holder, carefully transfer ramekins to cooling rack. Cool to room temperature, about 2 hours. Cover tightly with plastic wrap. Refrigerate until chilled, at least 4 hours but not longer than 48 hours.
5. Uncover ramekins. Gently blot any liquid from tops of custards with paper towel. Sprinkle 2 tbsp of sugar over each chilled custard. Holding kitchen torch 3-4 inches from custard, caramelize sugar on each cup by heating with torch about 2 minutes, moving flame continuously in a circular motion until sugar is melted and light brown. Serve immediately or refrigerate up to 8 hours before serving.
6. Note: If kitchen torch is unavailable, set oven control to broil. Sprinkle tops of custard with 2 tsp brown sugar. Place ramekins in 15x10x1 inch pan or on a cookie sheet with sides. Broil tops 4-6 inches from heat for 5-6 minutes or until brown sugar is melted and forms a glaze.
7. Note: Do not use glass custard cups or glass pie plates. They cannot withstand the heat from the torch or broiler and may break.

Display in cookbook

Ingredients for 15 servings

• 1 Devil's food cake mix
• 1 egg
• .5 cup butter, softened
• 8 oz cream cheese
• 1 egg
• .33 cup sugar
• 10 regular sized Reeses Peanut Butter Cups-cut into little pieces
• 1 cup semisweet chocolate chips
• 4 tbsp heavy cream

Steps

1. Preheat oven to 350F.
2. Line 9x13 pan with foil. Spray with cooking oil. Mix cake mix, one egg and butter together then press into baking dish.
3. Mix cream cheese and sugar until smooth. Add egg, mixing until well combined, then stir in peanut butter cups. Pour over cake layer and bake for 30-40 minutes or until cheesecake is cooked through.
4. Remove and cool completely. Carefully lift out of dish using ends of the foil. Melt chocolate chips in microwave. Stir in cream and mix until glossy smooth. Spread chocolate over cheesecake layer. Note: I eliminated the chocolate layer and they were wonderful!!!

Display in cookbook

Ingredients for 15 servings

• 1 cup flour
• .25 cup brown sugar
• .5 cup nuts, chopped
• .5 cup butter, melted
• 2 egg whites
• 1 cup sugar
• 2 tbsp lemon juice
• 1 cup heavy cream, whipped
• 2 cups frozen berries (raspberries or strawberries)

Steps

1. Crust: Mix together flour, brown sugar, nuts and butter. Bake in a pan for 20 minutes or until lightly golden at 350F, stirring occasionally. Remove from oven and cool.
2. When cool, crumble them all up. Put 2/3 of the crumbs in a 9x13 inch pan. Beat egg whites until stiff peaks. Gradually add sugar and lemon juice, Fold in whipped cream and berries. Spread over crumbs. Top with remaining crumbs. Freeze 6 hours or overnight before serving.

Display in cookbook

Images

Description

This is a rich and gooey caramel pecan pie. We're hoping that Jolene will make it for us.

Ingredients for 8 servings

• 0.5 (15-ounce) package refrigerated pie crusts
• 28 caramels
• 0.25 cup butter
• 0.25 cup water
• 0.75 cup sugar
• 2 large eggs
• 0.5 teaspoon vanilla extract
• 0.25 teaspoon salt
• 1 cup coarsely chopped pecans, toasted
• Chocolate-Dipped Pecans (recipe in this book)

Steps

1. Fit piecrust into a 9-inch pie plate according to package directions. Fold edges under, and crimp. Prick bottom and sides of piecrust with a fork.
2. Bake piecrust at 400° for 6 to 8 minutes or until lightly browned. Cool on wire rack.
3. Combine caramels, butter, and 1/4 cup water in large saucepan over medium heat. Cook, stirring constantly, 5 to 7 minutes or until caramels and butter are melted. Remove from heat.
4. Stir together sugar and next 3 ingredients. Stir into caramel mixture until thoroughly combined. Stir in pecans. Pour into prepared crust.
5. Bake pie at 400° for 10 minutes. Reduce heat to 350°, and bake 20 more minutes, shielding edges of crust with aluminum foil to prevent excessive browning. Remove pie to a wire rack to cool. Top with Chocolate-Dipped Pecans, if desired.

Display in cookbook