Aunties Wild Huckleberry Pie
This is a good huckleberry pie and it isn't quite as
   sweet as some. Use fresh or frozen huckleberries. Makes 1 -
   9 inch pie (8 servings).
   Printed from Allrecipes, Submitted by Nancy Sabatino

CHOCOLATE_SIN

 INGREDIENTS:

6 eggs
1 c white sugar
1 tsp vanilla
1 tbsp rum
10 oz chocolate chips
½ cup butter

6 eggs – divide yolks and whites
Whip egg whites – add ¼ c white sugar – beat until stiff.
Take six egg yolks – add ¾ cup of white sugar. Beat for several minutes until light and fluffy.
Add 1 tsp. vanilla and 1 tbsp. rum
Melt 10 oz chocolate chips with ½ cup butter. Blend till smooth.
Take yolk and chocolate mixture – blend and add to egg whites. Fold together and put into greased and floured 8” cheesecake pan.

Bake at 375’ for 15 minutes
350’ for 15 minutes
250’ for 30 minutes

Prop oven door open for 30 minutes. Take cake out of oven. Put wet paper towel over top for 5 minutes.

Crayon Soup

This is a dessert that my mom used to make, called Cracked Ice Cake.

My kids were small at the time and they wanted me to make it one day, and they only way they could describe it was as "Crayon Soup" so Crayon Soup it became.
 

Get three different colours of jello - for a single batch get the small boxes.  Double everything for a double batch.

Set each of the three boxes of jello using 1 /12 cups of water instead of two cups.  Put each one in a separate bowl and let them set overnight.

The next morning, prepare a 9 x 9 pan with a graham cracker crust.  Use crumbs with melted butter and add a little cinammon.  Pat it into the crust and bake for about 10 minutes till the crust has hardened.

Take 1/2 pint of whipping cream - whip it and add one envelope of gelatin which has been softened in 1/4 cup of hot water.

Add one can of crushed pineapple including the juice.

Let this cream and gelatin and pineapple set for a few minutes till it cools. 

Cut up the jellos in cubes and put them in a bowl.  Fold in the cream mixture.

Turn the whole mixture into the graham cracker crust and let it set for a few hours.

This is a great dessert - very light and colourful.

PECHE FLAMBE

 Take one can of peaches.  Open, and save syrup.

 Put syrup in measuring cup. 

Add 3 tbsp of lemon juice.
2 TBSP of cornstarch
3 TBSP of brown sugar
Dash of cinammon.

Mix together, then melt 1 large TBSP of butter in frying pan.  Add ingredients from measuring cup.  Stir over medium flame until liquid thickens. Add peaches.

Add 2 TBSP Cointreau
Add 4 TBSP vodka 

Flambe and serve over icecream.

PUMPKIN CRUNCH  

1 (16 oz.) can solid pack pumpkin
1 (12 oz.) can evaporated milk
3 eggs
1-1/2 c. sugar
4 tsp. pumpkin pie spice
1/2 tsp. salt
1 pkg. yellow cake mix
1 c. chopped pecans (optional)
1 c. butter, melted
Whipped topping

 Preheat oven to 350 degrees.  Grease bottom of a 9 x 13 inch pan.

Combine pumpkin, milk, eggs, sugar, spice and salt in large bowl.

Pour into pan.  Sprinkle cake mix on top, distributing evenly.

Tops with pecans then drizzle melted butter over nuts.

Bake 50 - 55 minutes or until golden brown.

Cool completely.  Serve with whipped topping.

Keep refrigerated.

RHUBARB  CRUMBLE

 4 c. rhubarb
1 c. sugar
2 tbsp. cornstarch
1 c. water
3/4 c. oatmeal
1 c. flour
1 c. brown sugar
1/2 c. shortening
1 tsp. cinnamon
1/2 c. nuts (optional)

 Cook rhubarb, sugar, cornstarch and water in saucepan until clear and thick.  Combine remaining ingredients in a mixing bowl.  Mix well with pastry blender or spoon.  Pour mixture in a 9x9 baking pan.  Top with crumble mixture.  Bake 1 hour at 350 degrees.  May serve with whipped cream or vanilla ice cream.  

Sex In A Pan  

Base:
1/2 cup margarine
1 cup flour
1/4 cup sugar

First Layer:
1 500 g package cream cheese
1/2 cup icing sugar
1 500 ml Coop Whip

2nd Layer:
3 cups milk
1 package instant chocolate pudding mix large
1 package instant vanilla pudding mix large

3rd Layer:
1/2 pint whipping cream, whipped
12 chocolate wafers, crushed

Cut margarine into flour and sugar with a pastry blender.  Mixture should resemble fine crumbs.  Press into a 10 inch springform pan.  Bake at 325 deg. F for 25 minutes.  Cool.

For first layer, beat together cream cheese and icing sugar until smooth.  Stir in Cool Whip.  Spread on base.

For second layer, measure milk into bowl.  Add pudding mixes and beat until well blended, about two minutes.  Spoon over cream cheese layer.

For third layer:
Spread on whipping cream and sprinkle with chocolate crumbs.  Makes 16 to 18 servings. Serve slender wedges.