1 Baked
pastry shell
4 oz Unsweetened
baking chocolate
14 oz Sweetened
condensed milk
1 ts Almond
extract
1 1/2 c Whipping cream, whipped
21 oz Can cherry pie
filling
Toasted almonds
In a heavy saucepan, over medium-low heat, melt
chocolate with sweetened condensed milk. Remove
from heat; stir in almond extract.
Pour into large bowl; cool or chill thoroughly.
Beat until smooth. Fold in whipped cream.
Pour into prepared pastry shell.
Chill 4 hours or until set.
Serve with the cherry pie filling.
Garnish with toasted almonds.
Refrigerate leftovers.
Cream
butter or margarine and sugar in large bowl
until light and fluffy. Add egg and vanilla;
beat well.
In
a separate bowl combine flour, cocoa, baking
soda, and salt; add to creamed mixture.
Shape
into two 1 1/2-inch thick rolls. Wrap in waxed
paper and plastic wrap; chill several hours or
overnight.
Cut
1 roll into 1/8-inch slices; arrange with edges
barely touching on bottom and up sides of a
greased 9-inch glass pie plate. Microwave on
medium (1/2 power) for 5-6 minutes (turning pie
plate 1/4 turn every 2 minutes of cooking time).
For
Filling:
Break chocolate bar into pieces; place in a
glass bowl. Add milk and miniature marshmallows.
Microwave on high (full power) until chocolate
and marshmallows are melted and mixture is thick
and smooth, about 3-4 minutes; cool.
Whip
cream until stiff; fold into chocolate mixture.
Spoon into crust. Cover and chill.
Note:
Leftover dough from above crust may be frozen or
sliced for cookies. Slice roll 1/4-inch thick.
Place 10 cookies on waxed paper in circular
formation. Microwave on medium (1/2 power) until
just set, 4-5 minutes (turning pie plate 1/4
turn every 2 minutes). Cookies will continue to
cook after removal from microwave. Cool.
1 ea pie crust
4 ea apples,
peeled sliced
1 c pure
Maple Syrup
1 tb cornstarch
1 tb margarine
Preheat oven to 350 degrees F.
Place
the apples in the pie crust.
In
a blender, blend the maple syrup with the
cornstarch. Pour the mixture into a saucepan
with the margarine and cook over moderate heat,
stirring until the mixture becomes very thick.
In
a 9" pie pan, combine the flour, oats,
sugar, salt, oil, and milk and mix well.Press
crumbs in bottom and up sides of pie pan. Do not
press onto rim.
In
a large bowl,combine apples and dry pudding mix;
spoon into unbaked crust.Sprinkle apples with
cheese. In same bowl,combine flour, sugar, oats,
and margarine until crumbly;sprinkle on top of
the cheese.
Bake
at 375 degrees for 40-50 minutes or until light
golden brown and apples are tender. Serve warm.
Makes
8 servings.
To
make the top of a 2-crust pie brown nicely,
brush the top with cream or half & half.