Crites Family Stuff

Ingredients for 8 servings

• 2 pie crusts (for top and bottom)

Filling:

• .5 cup sugar
• .5 cup milk
• .5 cup heavy cream
• .25 cup butter
• 2 tbsp cornstarch
• 2 tbsp milk
• 1 tsp vanilla

Second Layer:

• 3 to 4 large tart apples (Granny Smith)
• 1 tbsp flour
• .25 tsp cinnamon

Glaze:

• .5 cup powdered sugar
• 1 tbsp milk
• .25 tsp vanilla
• 1 tbsp softened butter

Steps

1. Line pie plate with the bottom crust.
2. Make filling by heating the sugar, milk, cream, and butter, stirring constantly till it thickens, about 5 minutes. Make a paste of the cornstarch, milk and vanilla, then add to the filling mixture. Pour into uncooked shell.
3. Peel and slice apples. Toss with the flour and cinnamon. Layer over the filling. Add the top crust and seal.
4. Bake at 400F for 30-40 minutes. While still warm, brush with glaze.
5. Make glaze with the powdered sugar, milk and vanilla.
6. Note: I usually double the custard part just because we like it so much.

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Ingredients for 8 servings

• .75 cup sugar
• 1.5 cups hot water
• 1 tbsp cornstarch
• .5 pkg of 3 oz lemon pudding (not instant)
• 3 cups sliced fresh peaches
• 1 baked pie crust

Steps

1. Mix together sugar, water, cornstarch, and pudding mix. Heat to boiling. Let cool. Add sliced peaches and pour into pie crust. Chill.

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Ingredients for 15 servings

• 1 cup flour
• .25 cup brown sugar
• .5 cup chopped nuts
• .5 cup margarine

Filling:

• 2 egg whites
• 1 cup sugar
• 2 cups sliced strawberries
• 1 cup cream
• 1 tbsp lemon juice

Steps

1. Mix together the flour, brown sugar, nuts, and margarine. Spread into a 9x13 pan. Bake at 350F for 20 minutes. Take 2/3 of the baked crumbs and spread evenly in pan and reserve the rest to sprinkle on top.
2. Whip the cream and set aside. Beat eggs, sugar, juice and strawberries until stiff peaks, about 10 minutes. Fold in cream. Spread in the pan of crumbs. Top with the reserved crumbs and freeze.

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Ingredients for 8 servings

• 1 large banana, sliced
• 2 cups cold milk
• 6 oz instant vanilla pudding
• 9 oz can crushed pineapple, well drained
• 8 oz Cool Whip
• 1 cup toasted coconut
• 1 cup chopped nuts

Crust:

• 1 cup flour
• .5 cup butter
• .25 cup powdered sugar
• .25 cup chopped nuts

Steps

1. Make crust by combining the flour, butter, sugar, and nuts. Press into pie tin and bake for 10 minutes at 350F. Cool.
2. Mix the milk and pudding. Beat 2 minutes. Fold in half the coconut and half the nuts. Stir in drained pineapple and whipped topping. Slice banana. Place slices on the cooled crust and spoon pudding mixture over the bananas. Sprinkle the rest of the coconut and nuts over the top. Chill and serve.

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Ingredients for 24 servings

• 4 eggs
• 1.66 cups sugar
• 1 cup oil
• 16 oz pumpkin
• 2 cups flour
• 2 tsp baking powder
• 2 tsp cinnamon
• 1 tsp soda
• 1 tsp salt

Frosting:

• 3 oz cream cheese
• 2 cups powdered sugar
• 1 tsp vanilla
• 1 tbsp butter

Steps

1. Mix together the eggs, sugar, oil and pumpkin. Add the remaining ingredients and mix well Pour into a greased cookie sheet and bake at 350F for 25-30 minutes.
2. Beat together frosting ingredients and spread over cooled bars. Cut and serve.

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Ingredients for 8 servings

• .5 cup chocolate syrup
• .5 cup semisweet chocolate chips
• 2 cups crisp rice cereal
• .25 cup sour cream
• 1 quart chocolate chip ice cream, softened

Steps

1. Coat bottom and sides of 8-inch pie plate lightly with butter.
2. Combine chocolate syrup and chocolate chips in a small microwave safe bowl. Microwave on HIGH until hot, about 45 seconds. Stir until smooth. Reserve 1/4 cup of chocolate mixture.
3. Combine remaining chocolate mixture and cereal in a medium bowl and mix to coat cereal. Press mixture over bottom and up the sides of pie plate. Freeze until firm, about 15 minutes.
4. Combined reserved chocolate mixture and the sour cream in a small bowl and mix well. Spread half the ice cream in the pie plate. Drizzle with half the sour cream mixture. Top with remaining ice cream and drizzle with the remaining sour cream mixture. Freeze pie, covered, until firm, about 1 hour.

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Ingredients for 15 servings

• 2 (20 oz) cans tart pitted cherries, drained
• 1 cup sugar
• .25 cup cornstarch
• 1.5 tsp vanilla
• 2 (9-inch) chocolate cake layers, baked and cooled
• 3 cups whipping cream
• .5 cup powdered sugar

Steps

1. Drain cherries, reserving 1/2 cup juice. Combine reserved juice, cherries, sugar and cornstarch in saucepan. Cook and stir over low heat until thickened. Add vanilla and stir.
2. Split each cake layer in half horizontally. Crumble one half layer and set aside.
3. Beat cold whipping cream with the powdered sugar in a large bowl. Whip until stiff peaks form. Reserve 1 1/2 cups for decorative piping.
4. Place one cake layer on a serving plate. Spread with 1 cup whipped cream. Top this with 3/4 cup cherry topping. Top with second layer of cake, 1 cup whipped cream and 3/4 cup cherry mixture. Place the 3rd cake layer.
5. Frost cake sides with remaining whipped cream. Gently pat the reserved cake crumbs on the sides.
6. Spoon reserved 1 1/2 cups whipped cream into pastry bag fitted with a star tip. Pipe around top and bottom edges of cake. Spoon remaining cherry topping over the top of the cake.

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Ingredients for 15 servings

• 3 eggs
• 2 cups sugar
• 1 cup margarine
• .5 cup water
• 1.5 cups flour
• 2 tbsp cocoa
• 1 tsp baking soda
• 1 tsp cinnamon
• 1 tsp allspice
• 1 cup nuts
• .5 cup chocolate chips
• 2 apples, peeled and grated
• 1 tsp vanilla

Steps

1. Beat together eggs, sugar, margarine, and water until fluffy, sift together flour, cocoa, soda, cinnamon and allspice. Add to creamed mixture and mix well. Fold in nuts, chocolate chips, apples and vanilla. Spoon into greased and floured 10 inch pan. Bake at 325F for 60-70 minutes.

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Ingredients for 15 servings

• 2.25 cups sifted flour
• 1.5 tsp baking soda
• 1 cup 2 tbsp sifted brown sugar
• .75 tsp baking powder
• 3 eggs
• .75 tsp salt
• .75 cup sour milk
• .75 cup boiling water
• 3 squares chocolate
• .75 cup shortening
• 1.5 tbsp vanilla

Steps

1. Sift flour, soda, baking powder and salt together, twice.
2. Pour water over chocolate in a saucepan, stir over low heat until thick. Cool to room temperature.
3. Combine butter and vanilla. Add sugar 1/4 cup at a time. Cream after each addition until fluffy.
4. Beat eggs until thick, add slowly to creamed mixture. Blend well.
5. Add chocolate to creamed mixture, beating until stiffened.
6. Add flour and milk alternately , flour 1/4 cup at a time and milk 1/3 cup at a time, repeating process until all in added in.
7. Pour batter into 9 inch layer pans. Bake at 350F for 30-35 minutes.

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Ingredients for 9 servings

• 1 cup flour
• .5 cup margarine or butter, softened
• .25 cup powdered sugar
• 2 eggs
• 1 cup sugar
• .5 tsp salt
• 2 tsp lemon peel
• 2 tbsp lemon juice
• .5 tsp baking powder

Steps

1. Heat oven to 350F. Mix flour, margarine, and powdered sugar. Press into ungreased square pan (8x8x2 or 9x9x2), building up 1/2 inch edges. Bake 20 minutes.
2. Beat remaining ingredients until light and fluffy, about 3 minutes. Pour over hot crust and bake until no indentation remains when touched.

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