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B A K I N G R E C I P E S
Coconut Oatmeal Pie
3 eggs, well beaten
1 cup packed brown sugar
2
/
cup granulated sugar
3
2
/
cup quick-cooking oats
3
2
/
cup shredded coconut
3
1
/
cup milk
2
2 tablespoons margarine or butter, melted
1 teaspoon vanilla
1
/
cup broken pecans
2
1 9-inch unbaked pie shell
Preheat oven to 375°F. Combine all ingredients except
pecans in large bowl. Add pecans; mix well. Pour into
pie shell. Bake 35 to 45 minutes at 375°F. or until set.
Per Serving:
Calories:
504
Protein:
7 g.
Carbohydrate:
66 g.
Fudge Brownie Pie
1
/
cup margarine or butter
4
3
/
cup packed brown sugar
4
1 tablespoon instant espresso coffee
3 eggs
1 bag (12 ounces) semisweet chocolate chips
1
/
cup all-purpose flour
4
1 cup chopped pecans
1 9-inch unbaked pie shell
1
1
/
teaspoons rum extract
2
1 cup whipping cream, whipped stiffly
Chocolate sprinkles
Preheat oven to 350°F.
Cream margarine and brown sugar until light and fluffy.
Stir in espresso. Add eggs, one at a time, beating well
after each.
Place chips in 4-cup measure or small bowl. Microwave
at MEDIUM (50%) until melted, 1 to 2 minutes, stirring
2 or 3 times. Stir chocolate, flour and pecans into
butter, sugar, egg mixture. Pour into pie shell.
Bake 35 to 45 minutes at 350°F. Cool. Fold rum extract
into whipped cream. Spread on top of pie and decorate
with sprinkles.
Per Serving:
Calories:
480
Protein:
5 g.
Carbohydrate:
42 g.
Harvest Fruit Pie
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon ground cinnamon
2
/
cup plus 2 tablespoons vegetable shortening
3
Makes 8 servings
Fat:
25 g.
Cholesterol:
104 mg.
Sodium:
215 mg.
Makes 12 servings
Fat:
35 g.
Cholesterol:
96 mg.
Sodium:
168 mg.
4 to 5 tablespoons cold water
3
/
cup sugar
4
1
/
cup all-purpose flour
4
1
/
teaspoon ground cinnamon
2
1
/
teaspoon ground nutmeg
2
6 cups sliced, peeled apples and pears
2 tablespoons margarine or butter
1 tablespoon milk
1 tablespoon sugar
Preheat oven to 400°F. Combine 2 cups flour, the salt
and 1 teaspoon cinnamon in medium bowl. Cut in
shortening. Sprinkle in water, 1 tablespoon at a time,
until flour is moistened. Gather dough into ball; divide
in half. Roll each half into 9-inch circle. Ease 1 circle
into 9-inch pie pan.
Combine
3
/
cup sugar,
4
cinnamon and the nutmeg; mix with apples and pears.
Turn into pastry-lined pan; dot with margarine. Cover
with top crust. Brush crust with milk; sprinkle with 1
tablespoon sugar. Trim, seal and flute. Cut small slits
in top crust.
Bake 50 to 55 minutes at 400°F. or until juices begin to
bubble.
Per Serving:
Calories:
469
Protein:
Carbohydrate:
63 g.
White Chocolate Brownie
Wedges
1
/
cup margarine or butter
2
4 ounces white chocolate squares, cut into pieces
2 eggs
1
/
cup sugar
2
2 teaspoons vanilla extract
1
1
/
cups of flour
4
1
/
cup of semi-sweet chocolate pieces
2
1
/
cup of Heath Bar candy pieces
4
Preheat oven using AUTO BAKE #4. Grease and flour
a 9-inch round cake pan. In small bowl, combine butter
and 2 ounces of white chocolate squares. Microwave
on HIGH (100%) for 1 to 2 minutes until melted. Set
aside.
In a small bowl, beat eggs until frothy. Add sugar and
continue beating until light in color. Add melted white
chocolate and vanilla. Stir in flour and mix well. Fold in
remaining 2 ounces of white chocolate, semi-sweet
chocolate pieces and Heath pieces. Bake at AUTO
BAKE #4. Cool on wire rack. Cut into 12 wedges.
Per Serving:
Calories:
280
Protein:
3.5 g.
Carbohydrate:
32 g.
37
Makes 8 servings
1
/
cup flour,
1
/
teaspoon
4
2
Fat:
23 g.
4 g.
Cholesterol:
—
Sodium:
302 mg.
Makes 12 wedges
Fat:
16 g.
Cholesterol:
50 mg.
Sodium:
44 mg.
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