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Soup Bean Pie

1 cup cooked pinto beans

1 cup sugar

1 cup milk

2 egg yolks

3 tbsp flour

1 tsp apple pie spice

Press beans through sieve. Combine all ingredients in large saucepan and cook until thick.

Pour mixture into baked pie shell and top with meringue. Bake at 350 degrees until golden brown.

Chewy Charlies

2 cups sugar

1/2 cup peanut butter

3 tbsp cocoa

3 cups rolled oats

1/2 cup milk

1 tsp vanilla

1/4 cup butter or margarine

Mix sugar, cocoa, milk and butter in saucepan. Bring to boil. Boil hard for one minute, stirring constantly. Remove from heat.

Stir in peanut butter, oatmeal and vanilla. Mix well. Drop by tablespoonfuls onto waxed paper. Chill until firm.

Broken Glass Cake

1 box orange gelatin

1 box lemon gelatin

1 box lime gelatin

1/2 cup cold water

1 box cherry gelatin

1 1/2 cup graham cracker crumbs

1 cup pineapple juice

1/3 cup melted butter or margarine

1/4 cup sugar

1 large container whipped topping

Prepare orange, lime and cherry gelatin separately according to package directions EXCEPT use only 1/2 cup cold water instead of 1 cup. Pour each into an 8" pan and chill until firm.

Combine pineapple juice and sugar in saucepan. Cook on medium heat until sugar is dissolved. Remove from heat. Dissolve lemon gelatin in juice mixture. Add 1/2 cup cold water. Chill until slightly thickened.

Combine graham crackers and melted butter or margarine. Press into bottom and on sides of a 13"x9" pan.

Cut chilled orange, lime and cherry gelatin into cubes.

Fold whipped topping into pineapple juice and lemon gelatin mixture. Add gelatin cubes. Pour into graham cracker-lined pan. Chill for 5 hours or overnight.

Rhubarb Pie

2 1/2 cups cut-up rhubarb

1 cup sugar

2 egg yolks, slightly beaten

2 tbsp flour

2 tbsp melted butter or margarine

Place rhubarb in pastry-lined pie pan.

Combine egg yolks, melted butter or margarine, sugar, and flour. Pour over rhubarb. Bake at 350 degrees for 35-45 minutes or until set. Top with meringue. Return to oven until golden brown.

Dump Cake

22 oz cherry pie filling

2 sticks margarine, melted

8 1/4 oz crushed pineapple

3 1/2 oz flaked coconut

1 box yellow cake mix

1 cup chopped pecans

Pour cherry pie filling in bottom of 13"x9" baking pan. Spread pineapple over cherries. Sprinkle cake mix over pineapple. Pour melted margarine over all. Sprinkle with coconut and pecans. Bake at 325 degrees for 1 hour.

Jam Cake

2 cups sugar

1 tsp ground cloves

1 cup butter or margarine

1 tsp nutmeg

4 eggs

1 cup buttermilk

4 cups flour

1 cup blackberry jam

2 tsp baking soda

1 cup raisins

1 tsp cinnamon

Cream sugar and butter. Add eggs, one at a time, beating well after each. Sift together flour, soda, and spices. Add alternately with buttermilk to creamed mixture, beginning and ending with dry ingredients. Stir in jam and raisins. Pour into two prepared round cake pans. Bake at 350 degrees for 50-60 minutes or until cake tests done. Let cool. Frost with Caramel Icing.

Caramel Icing

1/2 cup butter or margarine

1 tsp vanilla

1 cup brown sugar

2 cups confectioners sugar

1/4 cup milk

Melt butter and brown sugar in saucepan. Add milk and bring to boil. Simmer for two minutes. Remove from heat. Add vanilla and confectioners sugar, beating until ready to spread. Use to frost Jam Cake.

Sweet Potato Pie

1 1/2 cups cooked sweet potatoes

1/2 tsp ground ginger

2/3 cup brown sugar, packed

2 large eggs, slightly beaten

1/2 tsp salt

1 cup milk

1/2 tsp ground cinnamon

1 cup evaporated milk

1/2 tsp ground nutmeg

9" unbaked pie shell

Mash sweet potatoes until smooth. Mix together all ingredients. Pour into pie shell. Bake on the lower rack of oven at 375 degrees for 45 minutes or until pastry is brown and center seems firm. Serve warm or reheat. May be topped with whipped topping, if desired.

Batter Pie

1/2 cup butter or margarine

2/3 cup milk

1 cup self-rising flour

3 cups canned sliced peaches

1/2 cup sugar

Preheat oven to 375 degrees. Place margarine in a 9"x9" baking pan and melt in oven.

In medium bowl, combine flour, sugar, and milk. Stir until well-blended. Pour over margarine in pan. Add peaches (including juice) to top of batter. Bake for 40-45 minutes or until golden brown.