Chinese Cheesecake (Peggy)

Ingredients
Canola oil, for frying
8 tablespoons cream cheese
3 tablespoons ricotta cheese
2 1/2 tablespoons powdered sugar (1 1/2 for mix, 1 tablespoon for garnish)
1 egg
3 tablespoons milk
10 thick egg roll skins
1 cup raspberries, fresh preferred
1 tablespoon ground cinnamon
Directions
Heat 1-inch of canola oil in large saute pan, to 325 degrees F.

In a bowl mix the cream cheese, ricotta, and 1 1/2 tablespoons sugar with a whip, until thoroughly blended.

Beat egg and milk together. Place 1 1/2 tablespoons of cheese mix in center back of egg roll skin and place 4 to 6 raspberries in the center of cheese mixture.

Brush egg wash around edges of skin, fold left and right sides of skin in 1/2-inch, and then roll from back to front, insuring that the roll is sealed.

Place in oil and cook both sides until golden brown. Let drain on paper towels for 2 to 3 minutes.

Dust with cinnamon and sugar. Serve with whipped cream and raspberries, if desired.

Pumpkin Cheese Cake (Carolyn)

FUDGE SUNDAE PIE (Peggy)

You are in for a treat with this pie.
Super yummy!!
I forgot to get pictures early in the meeting....sorry Peggy that this is a melted photo of your delicious pie... it really was a gorgous presentation when you brought it.
The rice crispy crust and the flavors blend to make this one great pie!

1/4 c corn syrup
2 T brown sugar
2 T butter
Bring to boil stirring constantly
Mix in 2 1/2 c rice krispies
Press into pie plate

1/2 c peanut butter
1/4 c fudge sauce (any will do)
3 T corn syrup
Mix and spread fudge mixture over bottom of rice krispie crust

Spread 1 qt vanilla ice cream on fudge sauce

For topping mix equal amounts of peanut butter, fudge sauce and
enough syrup to thin.
Drizzle over entire pie and freeze til ready to serve.

Chocolate Mousse (Carolyn)

This is delicious and so fudgie (is that a real word?...well it is now)
Carolyn has a secret ingredient that makes this taste extra special
The picture does not to justice to this yummy pie.
1 box semi sweet chocolate (Bakers)
1-1/4 C heavy cream - whipped
2 Egg whites whipped into stiff peaks
1 Whole egg plus the other yokes
1/3 tsp of Rum extract (or the real thing) or Almond extract
1 chocolate graham cracker pie shell

Melt chocolate in double boiler, add eggs individually, then extract
of your choice
Fold whipped egg whites and cream then fold in chocolate mixture and spoon into
any shell you want. Refrigerate approx 12 hours before serving unless
you're in a hurry.

Cookies and Cream Pie (Joycelyn)

20 peanut butter creme filled cookies
6 large Reese's peanut butter cups chopped into 1/4 inch pieces
1 8oz. pkg whipped topping
1 cup milk
Dip 10 cookies into milk and place them on a plate to drain. Starting with the first cookie you dipped in milk, break the cookies into pieces to form a crust on the bottom of a pie dish. Sprinkle two of the chopped candy bars on top of the crust, then cover with a thin layer of whipped topping. Repeat these three layers---cookies, candy, topping. Sprinkle top layer of whipped topping with the remaining candy bar pieces. You could also drizzle some chocolate syrup over the top layer...you know, one can never have too much chocolate!
Refrigerate over night. (if you are in a hurry....place pie in the freezer for two hours to set before serving)

Crisp Topping (Reba)

This crumb topping is crisp yet soft and chewy. Yummmmmmm
1 cube butter
1 cup flour
1 cup brown sugar
1 cup oatmeal
Melt butter mix together and sprinkle over pie filling of your choice in a 9 X 13 pan and bake at 350 for 30-45 minutes until golden brown

Carolyn tells us she puts her secret ingredient of rum extract in her crumb topping so you might want to give it a try with Reba's recipe.

Peach Cheesecake Pie (Laura S)

This a a delicious pie. Be sure to make it at your home.


8 oz. cream cheese
12 oz cool whip
1/2 cup powdered sugar
1 tsp vanilla
Mix this together and put in a baked pie shell.

Add
2 cup water
2 1/2 cup sugar
1/8 teaspoon salt
Cook this together

Mix
3/4 cup cornstarch
1 1/2 cup cold water
Mix this together with cooked mixture and bring to a boil.

Add 1 small pkg orange jello and cook 1-2 minutes
Add 1/4 cup lemon juice and mix together until chilled.
Add 4 cup sliced peaches and 1-2 mashed peaches into jello mixture .
Spread jello and peaches on top of cream cheese mixture.