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 1st Prize! won a $100 GC to NHG AND a $50 GC to Sevy's Restaurant
Banana Split
Pie
by Ann Rogers
1 baked pie shell 3-4 bananas, sliced
1 can Nestle La Lechera
Chopped toasted
pecans
1/2 pint whipping cream
2 T powdered sugar
1 t vanilla
Layer sliced bananas, pecans and la leche in pie shell
and top with sweetened whipped cream. Sprinkle with more
toasted pecans and top with a red cherry. Do you know people who won't make pies because they "can't make a pie crust"? Try this easy, quick crust!
Pie Crust
1 1/3 c flour 1 t salt
1/3 c canola oil 3Tmilk
In the pie plate, add the flour and salt. Make a
"well" and pour in the oil and milk. Mix into a ball and spread
out
in the pie plate like you would a pizza dough. Crimp edges. One pie plate, no mess! To
bake shell, 350
degrees for about 20 minutes or till light brown.
 2nd Prize! won a $75 GC to NHG
Southern Comfort Apple Pie
by Debbie Tucker
CRUST
2 cups
teaspoon salt
2 tablespoons sugar
2/3 cup {11 tablespoons) chilled unsalted butter 4 to 5
tablespoon ~ ice water
TOPPING
1/2 cup pecans
1/3 cup granulated sugar
tablespoons firmly packed dark brown sugar 1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/3 cup all-purpose flour
1/3 cup (5 1/3 tablespoons) chilled unsalted
butter
APPLE FILLING
5 to 6 medium-sized organic Granny Smith apples 1/2 cup (1 stick)
unsalted butter
3 tablespoons ground cinnamon
1 cup sugar
DIRECTIONS TO MAKE CRUST: Using a mixer fitted with a paddle
attachment, combine the f1our, salt, and sugar on low speed about 30 seconds.
Cut the chilled butter into 1/2-inch cubes. Add the butter to the nour mixture
and combine on low speed about 1 to 1 1/2 minutes,
until the mixture looks crumbly with bitsof dough the size of peas. Add 4
tablespoons ice water, 1 tablespoon at a time, mixing on low speed for 10
seconds after each addition. After the last addition, the dough should begin to
clump together in a ball. If it doesn't, continue mixing about 10 seconds longer.
If it still looks too dry, add an additional 1 tablespoon ice water. Gently
mold the dough into a disk, wrap in plastic wrap, and refrigerate at least
1hour.
TO MAKE THE TOPPING: Preheat the oven to 350°F.
Arrange the pecans on a baking sheet in a single layer and toast them in the
oven for 7 to 9 minutes, until golden brown and aromatic. Coarsely chop the
nuts. In a food processor fitted with a metal blade, process
both sugars, the cinnamon, salt, and flour for about 1 minute. Cut the butter
into small pieces and add to the sugar mixture. Pulse about 10 to 15
times, until the mixture is crumbly. Stir in the pecans. Refrigerate the
topping, covered, in a medium bowl until ready to use.
Line a 9-inch deep-dish pie plate with the pie dough.
Press it into place and crimp the outside edges with your fingers or a fork.
TO MAKE THE PIE FILLING:
Increase the oven temperature to 375°F. Peel, core, and cut the apples into
1/4-inch-thick slices. Melt the butter in a large skillet over medium-high
heat. When the butter starts to foam, add the apples and saute for 5 to 8
minutes. In a small bowl, stir together the cinnamon and sugar; sprinkle it on
the apples and stir to combine. Simmer the apples over medium-low heat about I
minute longer. Remove the apples from the skillet with a slotted spoon,
leaving as much butter-sugar mixture in the skillet as possible. Transfer the
apples to a baking sheet and arrange in a single layer. (If heaped in a pile,
the hot apples will steam-cook and become soggy.)
Pour the SouthernComfort into the butter-sugar mjxture in the skillet. Simmer the mixture over
medium heat at least 5 minutes, until the alcohol bums oft) carefully sniff the
mixture at close range; if it burns the insides of your nostrils, the vapors
are still burning off). Add the cream and continue cooking about 5 to 10 minutes, until the mixture is as thick as
pourable caramel. Return the apples to the skillet.
Pour the apple filling into the unbaked pie crust and
sprinkle the topping evenly over the apples. Bake for 50 to 60 minutes, until
the filling is bubbling and the topping is brown. Serve the pie warm I' at room temperature.
 3rd Prize! won a $50 GC to NHG
Agatha's Key Lime Pie
by Agatha Mills
Crust:
5
ounces animal crackers (about 1 1/4 C crumbs) 3 tbs light or dark brown sugar
packed
pinch
salt
4 tbsp
butter melted and cooled slightly
Filling:
2 cans
(14oz) sweetened condensed milk 2 fresh eggs
1 cup
fresh key lime juice (e.g. Citrus Aurantifolia which can be grown in pots in
Texas)
1 cup
sour cream
2 Tb
Powdered Sugar
Garnish:
Raspberries
2 Tb
Fresh Mint (Mentha x Piperita f. citrata "Lime" 2TB Chocolate
Shavings
Slices
of Limes
Adjust oven rack to middle position and heat oven to
325 degrees. Spray dish with Pam Butter or line with
aluminium foil and spray
with butter.
Crust:
In
workbowl of food processor, pulse animal crackers until broken down, about ten
1-second pulses;
process crumbs until evenly fine, about 10 seconds. Add brown
sugar and salt; process to combine,
ten to twelve 1-second pulses. Drizzle
butter over crumbs and pulse until crumbs are evenly moistened
with butter,
about ten 1-second pulses. Press crumbs evenly and firmly into bottom of
prepared pan. Bake
until deep golden brown, 15 to 20 minutes. Cool to room
temperature on wire rack while making filling.
Do not turn off oven.
Filling:
In a
separate bowl, combine the condensed milk, fresh lime juice and eggs. Whisk
until well-blended and
place the filling in the cooled pie shell. Bake in the
oven for 15 minutes and allow to to cool. Chill in the
refridgerator for at
least two hours. Once
chilled, combine the sour cram and powdered sugar and spread
over the top of
the pie using a spatula. Sprinkle the chocolate, mint and limes as a garnish on
top of the
sour cream and serve chilled.
 Honorable Mention! won a $25 GC to NHG
San Lorenzo School District Pumpkin Chiffon Pie
by Linda Haster
2 envelopes unflavored gelatin
1/2 c. cold water 1/21b. brown
sugar 6 egg yolks
2-1/2 c. pumpkin 1-1/4 T. cinnamon
1 t. ginger
1/2 t. allspice 1 t. salt
6 egg whites
1 c. white sugar
1 pint whipped cream 1/2 c.
powered sugar
1/2 t. vanilla
Soak gelatin in cold water. Heat egg yolks,
brown sugar, pumpkin, salt and spices stirring constantly
until sugar is
dissolved and egg yolks are cooked. Add gelatin, stir until dissolved. Cool
mixture. Beat
egg whites until stiff, add sugar and continue beating until
sugar is dissolved. Fold into pumpkin mixture.
Place in 2 baked pie shells.
Refrigerate until set. ""hip cream, add powdered sugar add vanilla.
Spread on top of pies.
 Customer Favorite!
Banana Blueberry Pie
by Sandi Charbeneau
8oz Cream Chs.
1 C. Sugar
1/2 C. Milk
1 tsp. Vanilla
1 pkg. Powdered Dream Whip
3 Bananas
1 Can Blueberry Pie Filling
Cool Whip
2 Ready Made Graham Cracker Pie Crusts
Slice 1.5 bananas in each pie shell and set aside. Mix cream cheese, sugar, milk, powdered dream whip and
vanilla. Pour 1/2 mixture into each pie shell over bananas. Top with blueberry pie filling (1/2 over each) pie.
Top with cool whip and chill.
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