Enjoy!

This recipe goes together in about 10 minutes but needs to chill for about an hour.1 tbsp water1 pkg lemonade unsweetened Kool-Aid style drink mix1 tbsp frozen lemonade concentrate, thawed2 pkgs (3-oz each)cream cheese, softened1 cup powdered sugar1 tsp vanilla extract1 1/2 cups heavy whipping cream, whipped1 Graham cracker pie crust2 tbsps seedless raspberry jam, warmed; optional garnishthin lemon slices, optional garnishIn a small mixing bowl, combine the water and the lemonade soft drink mix until the mix is totally dissolved. Stir in the lemonade concentrate. Set aside.In a large bowl, beat the cream cheese, powdered sugar, vanilla, and the soft drink mixture until fluffy. Fold in the whipped cream. Spread the mixture into the Graham cracker crust. Chill for at least an hour until set before cutting. If desired, use the raspberry jam to drizzle on the serving plates before placing the pieces of pie on the plates. Top each slice with a thinly sliced lemon slice that has been slit to twist into a decorative design and add a couple of mint leaves if desired. Enjoy!

FROZEN CRANBERRY DESSERT

1 pkg cranberries, ground (redder if frozen when ground2 cups sugar1 No. 2 can pineapple, crushed, drained1 lb marshmallows, cut-up1 pint whipped creamMix cranberries and sugar together in one bowl. In another bowl, mix pineapple and marshmallows. Let mixtures sit in the two bowls overnight. Mix both mixtures together with 1 pint of whipped cream in the morning. Chill and eat or freeze and eat. Use two large bowls.

CRANBERRY ORANGE BREAD

This is a 1970s recipe from Kraft Foods.3 cups flour3/4 cup sugar1 tbsp baking powder1 tsp salt1/2 tsp baking soda1 cup 100% pure orange juice1/2 cup Squeeze Parkay Margarine2 eggs1 1/4 cups cranberries, coarsely chopped1/2 cup chopped nutsPreheat oven to 350 degrees.In a large mixing bowl, combine flour, sugar, baking powder, salt, and baking soda. Add orange juice, margaarine, and eggs; mix just until moistened. Stir in the cranberries and nuts. Pour batter into a greased and floured 9 x 5-inch loaf pan. Bake at 350 degrees for 1 hour and 15 minutes or until a wooden toothpick inserted in the center comes out clean.

APPLE-CRANBERRY BAKE

2 cups cranberries2 cups peeled, chopped apples3 tbsp flour3/4 cup sugar1 cup instant oats1 tbsp cinnamon1/2 cup chopped pecans1/2 cup packed brown sugar1/2 cup margarine, meltedCombine first three ingredients, tossing to coat. Add sugar, mix well. Place in a baking dish. Blend remaining ingredients and spoon over fruit. Bake, uncovered, for 45 minutes at 350 degrees F.

Enjoy!

OLD FASHION BANANA CREAM PIE

2 cups milk3 egg yolks, save whites for another use1 tbsp butter1/3 cup flour1/8 tsp salt2/3 cup sugar1 tsp vanilla2 bananas, slicedbaked pastry shell

Scald milk. In the top of a double boiler pan, mix together the flour, salt, and sugar. Slowly add the scalded milk to the flour mixture, stirring constantly until smooth. Cook slowly in the double boiler until smooth and thick, about 15 minutes. Beat egg yolks slightly and add a small amount of the hot mixture to them and beat constantly till smooth. Quickly add the egg mixture to the double boiler and stir constantly. Cook about 3 minutes more. Add the butter and vanilla; stir in to blend well. Remove top of double boiler from the stove. While mixture cools slightly, slice the bananas into the pie shell. Cover bananas with the filling mixture. Serve with dollops of whipped cream or use the egg whites to make a meringue and make this a banana meringue pie. Either way, it is delicious.

SELF-RISING FLOUR PIE CRUST

2 cups self-rising flour2/3 cup solid shortening6 to 8 tbsp water

Cut flour and shortening together until mixture is like coarse crumbs. Add the water, starting with 6 tablespoons, and mix until a stiff dough is formed. Gradually add more of the water, if needed. Divide the dough half. Roll half of the dough to a circle about 1/8-inch thick. Transfer to a pie plate. Add the filling. Roll remaining dough like the first half and use over the top of the filling. Using your fingers, turn the edges of the dough under to seal and press into a scalloped designed edge. Cut small slits in the top crust to allow steam to escape during baking. Bake according to the pie recipe.

Note: To make 1 pie crust for the above pie, divide ingredients in half. Continue instructions above. Fit the crust into a 9-inch pie plate. With a fork, make some holes in the bottom and sides of dough to allow air to escape. Without this, the crust will puff up. Bake at 350 degrees until lightly brown. Check often and if puffing occurs, stick fork into the puffing area. Allow to cool before filling.

Enjoy!