This recipe was clipped from a newspaper and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

Pie Crust
(Never Fail–Never Tough)

In bowl mix:

*5 cups flour
*2 cups shortening
*2 1/2 tsps. salt

In cup mix:

*1/2 cup water
*1 egg
*juice of 1 lemon or 2 tblsp. Real-Lemon

Mix flour, shortening and salt with pastry blender. Add other ingredients and stir with a fork. Makes 4 – 2 crust pies. Extra may be made up into shells and frozen.

This recipe was clipped from a newspaper and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

Pie Has Two Shells

THERE’S LOTS of good eating for very little work in this cool and shimmering fruit pie. There’s sort of a shell within a shell. You begin with a baked graham cracker crumb crust, then add the second layer of cream cheese blended with prepared whipping topping.

Then comes the filling, golden crescents of sliced peaches folded into strawberry gelatin. The, let this peachy pie “rest” in the refrigerator for several hours while you go sit under the apple tree.

Ingredients for Strawberry-Peach Cream Cheese Pie are:

One envelope whipped topping mix, eight-ounce package cream cheese, one-half cup sugar, one baked 10-inch graham cracker crumb crust, cooled; three-ounce package strawberry gelatin, two tablespoons sugar, one cup boiling water, one-half cup cold water, one teaspoon lemon juice, two cups sweetened sliced peaches.

Prepare whipped topping mix as directed on package. Whip cheese until soft; beat in sugar. Blend in prepared topping. Pour into crust, mounding high at edges.

Dissolve gelatin and sugar in boiling water. Add cold water and lemon juice; chill until thickened. Fold in peaches. Pour into crust. Chill until firm, at least three hours.

–POLLY PAFFILAS

This recipe was clipped from a newspaper and found in a large collection, date marked is 1986. I’ve typed it below along with a scanned copy.

Serve popovers as a bread with butter and jam, or cut open the tops and fill them with creamy scrambled eggs, chicken a la king or seafood salad.

High-rising popovers

1 1/2 teaspoons shortening
2 beaten eggs
1 cup milk
1 tablespoon cooking oil
1 cup all-purpose flour
1/2 teaspoon salt

Grease bottom and sides of each cup of a 6-unit popover pan thoroughly with shortening. (Or use six 6-ounce custard cups. Place cups in a shallow baking pan.) Place pan in oven; preheat oven to 450 degrees.

Hand method: In a mixing bowl combine eggs, milk and oil. Add flour and salt. Beat with rotary beater or electric mixer until smooth.

Blender method: Place milk, eggs, oil and salt in blender container. Blend at high speed until well mixed. Add flour; blend just until batter is smooth.

Remove pan from oven. Fill hot cups half full. Return to oven. Bake in 450 degree oven 20 minutes. Reduce heat to 350 degrees; bake 15 to 20 minutes more or until very firm. Serve hot. Makes 6.

Pumpernickel popovers: Prepare and bake popovers as directed above except use only 2/3 cup all-purpose flour and stir 1/3 cup rye flour and 1 teaspoon caraway seed into dry ingredients.

This recipe was clipped from a newspaper and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

ORANGE OAT TWISTS

1 cup scalded milk
1 cup quick oats, uncooked
3/4 cup butter or margarine
1 cup sugar
1 tsp. salt
1 envelope active dry yeast
1/4 cup warm water
1 egg, beaten
3 1/4 cups sifted flour
1 tbsp. grated orange rind

Pour hot milk over oats. Stir in one-fourth cup of the butter, one-fourth cup sugar and salt; cool to lukewarm. Dissolve yeast in water and add to cereal mixture. Stir in egg and flour.

Turn onto lightly floured board. Knead until dough is smooth and elastic. Shape into a ball and turn over in greased bowl to coat dough. Cover and let rise until doubled in bulk. Punch down, cover and let rest 10 minutes.

Cut dough into strips four inches long and one inch wide. Twist each strip and place on greased baking sheets. Let rise until doubled in size. Bake at 375 degrees for 10 to 12 minutes.

Meanwhile, mix remaining three-fourths cup sugar and orange rind; let stand to flavor sugar. Melt remaining one-half cup butter. While twists are still hot, dip into melted butter, then into sugar mixture. Makes 32 twists. Will keep for several days, wrapped in plastic wrap.

This recipe was clipped from a newspaper and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

Luscious Lemon Pie

CRUST:

1 10-oz. pkg. (2 cups) pie crust mix
Grated rind of 1 lemon
4 tbsps. cold water

FILLING:

1 envelope (1 tbsp.) unflavored gelatin
1/2 cup lemon juice
24 large marshmallows
2/3 cup milk
Few drops yellow food coloring
3 egg whites
1/4 cup sugar

Heat oven to 425-degrees. For crust, pour contents of package into bowl; stir in lemon rind. Sprinkle cold water by tablespoonfuls over mix; stir lightly with fork until just dampened. (If necessary, add another one-half tablespoon cold water to make dough hold together.) Form into ball.

Divide dough in half. Roll one half out on lightly floured board or canvas to form a 13-inch circle. Fit loosely into 9-inch pie plate. Trim; flute edges; prick bottom and sides. Divide remaining dough in half; roll each half out to form a 6-inch circle. Place on ungreased cooky sheets; prick. Bake pie shell and circles in preheated oven 425-degrees 10 to 12 minutes. Cool.

For filling, soften gelatin in lemon juice. Melt marshmallows in milk in saucepan over low heat or in double boiler over hot water, stirring occasionally. Stir in food coloring and softened gelatin; chill until slightly thickened. Beat egg whites until foamy; add sugar, a tablespoon at a time, beating until stiff peaks form.

Fold marshmallow mixture into beaten egg whites. Pour about 1/3 of the filling into cooled pie shell; place one baked pastry circle on filling. Pour 1/3 more of the filling over pastry circle; place remaining pastry circle on filling. Top with remaining filling; chill until set.

This recipe was clipped from a newspaper and found in a large collection, date unknown. It includes two different shell recipes, one meringue and the other a frozen whipped topping shell. I’ve typed the clipping out below along with a scanned copy.

Pineapple Love Nests

One can (13 1/2-oz.) pineapple tidbits
11-oz. can mandarin orange sections
One cup heavy cream
Two tbsps. lemon juice
Two cups miniature marshmallows
One-fourth cup halved maraschino cherries
8 meringue shells (see below)

Drain pineapple and oranges. Whip cream with lemon juice until stiff. Fold in marshmallows and fruits. Cover; chill several hours or overnight. Spoon into meringue shells.

Yields 8 servings.

MERINGUE SHELLS

Beat four egg whites with one-fourth teaspoon salt and one-half teaspoon cream of tartar until stiff. Beat in one cup superfine sugar, a tablespoon at a time, until very stiff peaks form. Fold in one and one-half cups shredded coconut.

Cover baking sheet with brown paper. Spoon meringue onto sheet in eight mounds, shaping each into a three and three-fourths inch nest. Bake in preheated 275-degree oven about one hour, until crisp and dry. Turn off heat; let meringues cool in oven. Carefully remove paper.

The creamy shells may look hard to make, but ’tisn’t so.

FROZEN DESSERT SHELLS

One env. whipped topping mix
One tbsp. sugar (optional)
One-fourth tsp. almond extract (optional)
One-third cup chopped nuts (optional)

Prepare whipped topping mix as package directs, adding sugar and almond extract before whipping. Fold in nuts.

Drop one-half cup at a time onto waxed paper-covered baking sheet or tray. Make a depression in top of each mound with back of spoon to form a nest or shell. Freeze until firm — at least two hours. Serve filled with fruit, pie filling, sherbert or ice cream.

Yields 4 or 5 shells.

This recipe was clipped from a newspaper and found in a large collection, marked date is 1985. An intro to the recipe mentions that years ago this was printed on the side of Nabisco graham cracker boxes.

GRAHAM CRACKER PIE

Crust

16 crushed graham crackers
1 tbsp. flour
1/2 cup white sugar
1 tsp. cinnamon
1/2 cup melted shortening

Mix all ingredients together and pack in an 8 or 9-inch pie pan. Reserve about one-fourth cup crumbs to sprinkle on top of meringue.

Filling

1/2 cup sugar
3 egg yolks
2 tbsp. cornstarch
2 cups milk
1 tsp. vanilla

Combine all ingredients except vanilla in saucepan and cook and stir until thick. Remove from heat and add vanilla. Pour into pie shell and chill. Top with meringue, brown and sprinkle with reserved crumbs.

This promo recipe from Bisquick and Thank You pie filling was clipped from a magazine and found in a large collection, marked date is 1983. I’ve typed it below along with a scanned copy.

Impossible Cherry Pie

The pie that’s impossibly easy because it makes its own crust. And it’s filled with the harvest-fresh goodness of Thank You Brand cherry pie filling.

1 cup milk
2 tablespoons margarine or butter, softened
1/4 teaspoon almond extract
2 eggs
1/2 cup Bisquick baking mix
1/4 cup sugar
1 can (21 ounces) Thank You cherry pie filling (or Thank You Lite cherry pie filling)
Streusel (below)

Heat oven to 400°. Grease pie plate, 10 x 1 1/2 inches. Beat all ingredients except pie filling and Streusel until smooth, 15 seconds in blender on high or 1 minute with hand beater. Pour into plate. Spoon pie filling evenly over top. Bake 25 minutes. Top with Streusel. Bake until Streusel is brown, about 10 minutes longer. Cool; refrigerate any remaining pie.

Streusel: Cut 2 tablespoons firm margarine or butter into 1/2 cup Bisquick baking mix, 1/2 cup packed brown sugar and 1/2 teaspoon ground cinnamon until crumbly.

High Altitude: Increase second bake time to 15 to 20 minutes.