Libby's Famous Pumpkin Pie

1 can (15 ounces, or 2 cups) Libby’s 100% Pure Pumpkin

1 can (12 ounces, or 1 ½ cups) Carnation Evaporated Milk
¾ cup granulated sugar
½ teaspoon salt
1 ¾ teaspoon pumpkin pie spice; or, 
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves
2 large eggs
1 unbaked 9-inch deep-dish pie shell

Mix dry ingredients in a small bowl. Beat eggs in a large bowl. Stir in pumpkin, sugar, and spices. Gradually stir in evaporated milk. Pour into the pie shell.

Bake in a preheated 425 degree F. oven for 15 minutes. Reduce temperature to 350 degree F. Bake for 30-40 minutes (40-50 minutes) or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate.

Original recipe here.

*Cook's Country states that the filling should be baked until filling reaches 165 degrees F. for the perfect pie

Classic Cherry Cheese Pie

• 1 (9 inch) graham cracker crust
• 1 (20 ounces) can cherry pie filling
• 1 (8 ounces) package cream cheese, softened (I prefer Philadelphia brand)
• 1 (14 ounces) can sweetened condensed milk
• 1/3 cup lemon juice (I use bottled lemon juice)
• 1 teaspoon vanilla

Beat the softened cream cheese with a hand mixer until it is creamy. Add the milk, lemon juice, vanilla. Mix until thoroughly combined. Pour mixture into the graham cracker crust. At this time, I also put my cherry pie filling the refrigerator also. After the filling has been chilled for a few hours, top pie with the cherry pie filling. 

Old Fashioned Banana Pudding

• 1 cup sugar
• 5 tablespoons cornstarch
• 4 cups milk
• 4 beaten egg yolks (reserve whites for another use)
• 4 tablespoons butter or margarine (stick)
• 1 tablespoons vanilla extract

• 1 (10-11 ounces) bag or box of vanilla wafers
• 2 medium bananas

In a Dutch oven, stir together sugar and cornstarch with a wire whisk. Add milk and egg yolks and mix thoroughly. Over medium-low heat, stir mixture frequently, paying attention to bottom and "corners" of the pan. Do not be tempted to use higher heat: your milk will scorch easily! After mixture comes to a bubble, cook for an additional 2-3 minutes. Remove from heat. Add butter and stir until melted. Add vanilla and stir until combined.

In a 9x9 inch pan, put down a single layer of vanilla wafers. Spoon (I use a soup ladle) just under half of the pudding mixture over the wafers. Thinly slice 1 banana and put on top of the pudding. Add another layer of wafers. Thinly slice another banana and place on top of wafers. Add rest of pudding. Place wafers around edge of dish and on top of pudding. Refrigerate until time to serve.



The pudding recipe is adapted from Better Homes & Gardens New Cookbook.

Melon With Sweet Lime Dressing

• 3 cups cubed honeydew melon (about 1/2 melon)
• 3 cups cubed cantaloupe (about 1/2 melon)
• 2 tablespoons orange marmalade
• 2 tablespoons lime juice
• 1 tablespoon honey
• 1 teaspoon chopped fresh mint leaves

1. In a large bowl, combine marmalade, lime juice, honey and mint; mix well.
2. Using melon ball tool, scoop both melons into bowl.
3. Toss dressing gently with melon to coat. Serve immediately.

Original recipe here.

Cook's notes:  The next time I make this I will probably only use 1 type of melon so that I can use a whole melon or will double dressing and use all of both melons.

Applesauce Cake

• 1 package white cake mix (needs to be moist or pudding in the mix type)
• 3/4 cup applesauce
• 2 eggs
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon cloves
• 1/4 teaspoon ginger
• Whipped topping or cream

1. Combine all ingredients, except whipped topping, in a mixing bowl and beat on medium speed with an electric hand mixer until smooth.
2. Pour into a greased 11 x 7 cake pan.
3. Bake at 350 degrees for 25 to 30 minutes or until a knife inserted in the middle comes out clean.
4. Serve with a dollop of whipped topping or whipped cream on top.

Adapted from 365 Quick, Easy & Inexpensive Dinner Menus by Penny E. Stone.

Buy this cookbook on Amazon here. (Not an affiliate link)

Oatmeal Crisp Topping for Fruit Fillings

• 3/4 cup quick oatmeal (I used rolled oats and it worked fine)
• 1/2 cup butter (softened)
• 1 cup brown sugar
• 1 tablespoon cinnamon
• 3/4 cup all-purpose flour
• 1 can of any type of fruit filling (or homemade)

1. Preheat oven to 350 degrees F.
2. Spread pie filling in bottom of 9x9x2 pan.
3. Mix all of the crisp ingredients until crumbly. Spread over the fruit filling.
4. Bake for 45 to 50 minutes or until top is golden brown. 

Homemade Apple Pie Filling

• 6 cups (4-5 apples) Granny Smith apples (peeled and chopped)
• 1 tablespoon lemon juice
• 1/2 cup light brown sugar
• 1/2 cup granulated sugar
• 1/4 cup cornstarch
• 1 teaspoon cinnamon
• pinch nutmeg
• pinch salt
• 2 cups water (may need to add more)

1. Toss apples in lemon juice in a bowl. Set aside.
2. In a medium saucepan, combine sugars, cornstarch and spices. Pour in water.
3. Cook over medium heat until boiling. Cook for 2 minutes.
4. Add apples, bring back to boil. Simmer until tender. (Original recipe says 10-15 minutes but mine simmered for much longer.) Add additional water as necessary.

***Tomorrow I will share my Oatmeal crisp topping for this!!!!

Original post is found at LivForCake.com.