World Famous Recipes

Cracker Pecan Pie Recipe

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4 egg whites

1 cup caster sugar [ fine sugar ]

24 salted cracker biscuits [crushed ]

1 cup pecans

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Beat egg whites until frothy. Gradually add sugar

beating until mixture is stiff and shiny. Fold in crushed

biscuits and chopped pecans. Cook in greased pie dish in

slow oven [ approx 160 C ] for 35-40 minutes.

Allow to cool completely at room temperature and then

refrigerate. Serve with whipped cream and decorate with pecans.

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This recipe makes its own crust.

“Cold Whipped Dessert Topping” Copycat Recipe

Gelatin - 1 tsp
Cold water - 2 tsp
Boiling water - 3 tbsp
Ice water - 1/2 cup
Nonfat dry milk - 1/2 cup
Sugar - 3 tbsp
Oil - 3 tbsp

  a.. Chill a small mixing bowl.
  b.. Soften gelatin with 2 teaspoons of cold water, and then add in the boiling water. Stir until gelatine is dissolved.
  c.. Let it cool til it’s lukewarm.
  d.. Place ice water and dry milk in the chilled bowl, and beat at high speed until the mixture forms stiff peaks.
  e.. Add sugar, oil and gelatine. Continue to beat will adding these. Place in freezer for 15 minutes and then keep in the refrigerator.

Prep Time: 20 min
Total Time: 4 hr 20 min
Makes: 12 servings

1 pkg. (4-serving size) JELL-O Brand Lemon Flavor Gelatin

1 pkg. (4-serving size) JELL-O Brand Lime Flavor Gelatin

1 pkg. (4-serving size) JELL-O Brand Cherry Flavor Gelatin

3 cups boiling water, divided

3 cups cold water, divided

1-1/2 cups BREAKSTONE’S or KNUDSEN Sour Cream, divided

PREPARE each flavor dry gelatin mix in separate bowl as directed on package,
using 1 cup of the boiling water and 1 cup of the cold water for each flavor
of gelatin. Refrigerate 4 hours or until set.

SPOON lime gelatin into blender container. Add 1/2 cup of the sour cream;
cover. Blend well. Pour into 12 dessert dishes. Repeat with remaining
gelatin
flavors and remaining sour cream, layering lemon gelatin and then cherry
gelatin over lime layers in dishes. (Colors of desserts will resemble the
colors
of the Mexican flag.)

SERVE immediately or refrigerate until ready to serve. Store leftover
desserts in refrigerator.

KRAFT KITCHENS TIPS

Special Extra
Garnish with sliced strawberries just before serving.

Great Substitute
Try these JELL-O Brand Gelatin flavors: Lime, Lemon and Strawberry; or Lime,
Island Pineapple and Raspberry. Or, use your favorite JELL-O Brand Gelatin
flavors to create your own trio of flavors.

NUTRITION INFORMATION

Nutrition (per serving)

Calories 140

Total fat 5g

Saturated fat 3.5g

Cholesterol 20mg

Sodium 120mg

Carbohydrate 20g

Dietary fiber 0g

Sugars 20g

Protein 2g

Vitamin A 4%DV

Vitamin C 0%DV

Calcium 4%DV

Iron 0%DV
from
www.kraftfoods.com

Blueberry Dumplin’s

1 1/2 c. canned, fresh or frozen blueberries

1 tsp. lemon juice

2/3 c. sugar. Taste test if using canned.

1 tsp. cornstarch

pinch of salt

Heat to boiling in a pot with a TIGHT FITTING lid. . Meantime, mix:

2 1/4 c. all purpose flour

4 tsp baking powder

1 tsp salt

1/2 c. shortening

1 egg

1 c. milk

Mix together as for bisquits to make a soft sticky dough. Drop by

tablespoonfulls onto hot blueberry mixture. Cover tightly and simmer 20

to 25 minutes. DO NOT LIFT LID until done. Serve hot, spooning sauce

over top.

Blueberry No-Bake Creamy Pie

Crust

1 & 1/2 cups all-natural bran flake cereal

1/2 cup wheat germ

1/2 teaspoon cinnamon

1 tablespoon honey

3 tablespoons butter, melted

Filling

8 ounces cream cheese, softened

1/2 cup cottage cheese

2 tablespoons lemon juice

1 teaspoon grated lemon rind

1/4 cup honey

Topping

1/2 pound fresh blueberries (you may also substitute fresh cherries, pitted and halved, halved strawberries, or raspberries)

1. Using a rolling pin or food processor, crush bran flakes finely. Place in a mixing bowl and add remaining crust ingredients, stirring to combine. Press evenly into a 9-inch pie plate.

2. Cut cream cheese into chunks and combine with other filling ingredients in a food processor, pulsing until smooth.

3. Pour filling over crust, smoothing with a spatula. Arrange blueberries (or other berries) on top.

4. Cover and chill at least 2 hours, then cut into wedges to serve.