Vienna Chocolate Pie
A Pillsbury Bake-Off Contest recipe from 1959, this recipe is considered a classic.
1 Pillsbury refrigerated pie crust (from 15-oz box), softened as directed on box
1 1/2 cups sugar
3 tablespoons all-purpose flour
3/4 teaspoon instant coffee granules or crystals
1/4 teaspoon ground cinnamon
1/2 cup buttermilk
1 1/2 teaspoons vanilla
1/2 cup butter or margarine, softened
2 oz unsweetened baking chocolate, melted
1/4 cup slivered almonds
1. Heat oven to 400 degrees F. Make pie crust as directed on box for One-Crust Filled Pie using 9-inch glass pie pan.
2. In medium bowl, mix sugar, flour, instant coffee, cinnamon and salt. In large bowl, beat eggs with electric mixer on high speed until light in color. Beat in sugar mixture. Beat in buttermilk, vanilla, butter and chocolate until well combined (filling may look curdled). Pour into crust-lined pan. Sprinkle with almonds.
3. Bake 25 to 30 minutes or until center is set and crust is deep golden brown. After 15 to 20 minutes of baking, cover edge of crust with strips of foil to prevent excessive browning. Cool completely, about 1 hour. Makes 8 servings.
Mrs. E. R. Wagoner
This peachy pie, scented with pumpkin pie spice, is topped with a delectable mixture reminiscent of cheesecake. I loved making this delicious pie for my family when I was in high school. The recipe is from 1964.
1/2 cup sugar
2 tablespoons cornstarch
1 to 2 teaspoons pumpkin pie spice
2 tablespoons light corn syrup
2 teaspoons vanilla
1 can (28 oz) peach slices, drained, reserving 3 tablespoons liquid
1 box (15 oz) Pillsbury refrigerated pie crusts, softened as directed on box
1/3 cup sugar
1 tablespoon lemon juice
2 eggs, slightly beaten
1/2 cup sour cream
1 package (3 oz) cream cheese, softened
2 tablespoons butter or margarine
1. In medium bowl, mix all filling ingredients except peach liquid; set aside.
2. In 1-quart saucepan, mix 2 tablespoons of the reserved peach liquid, 1/3 cup sugar, the lemon juice and eggs. Cook over medium heat, stirring constantly, until mixture boils and thickens. Boil 1 minute, stirring constantly. Remove from heat.
3. In small bowl with electric mixer, beat sour cream and cream cheese on medium speed until smooth. Gradually beat in hot egg mixture until well blended; set aside.
4. Heat oven to 425 degrees F. Place 1 pie crust in 9-inch glass pie pan as directed on box for One-Crust Filled Pie. Spoon filling into crust-lined pan. Dot with butter. Spoon topping mixture evenly over filling.
5. Remove second pie crust from pouch; place flat on work surface. With floured 3-inch round cutter, cut out 8 rounds from crust. Brush tops of rounds with remaining 1 tablespoon reserved peach liquid. Arrange pie crust rounds over topping.
6. Bake 10 minutes. Reduce oven temperature to 350 F; bake 35 to 40 minutes longer or until crust is golden brown. After 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Cool completely, about 1 hour. Store leftovers in refrigerator.
$25,000 GRAND PRIZE WINNER
Poppin’ Fresh Barbecups Prep Time: 20 min (Ready in 35 min )
Refrigerated biscuits become the edible bowls in this zesty, cheese-topped winner. Recipe from 1968.
1 lb. lean ground beef
1/2 cup barbecue sauce
1/4 cup chopped onion
1 to 2 tablespoons brown sugar
1 (12-oz.) can Pillsbury Golden Layers Refrigerated Buttermilk or Flaky Biscuits
2 oz. (1/2 cup) shredded Cheddar or American cheese
1. Heat oven to 400 degrees F. Grease 10 medium muffin cups. In large skillet, brown ground beef over medium heat until thoroughly cooked, stirring frequently. Drain. Stir in barbecue sauce, onion and brown sugar. Cook 1 minute to blend flavors, stirring constantly.
2. Separate dough into 10 biscuits. Place 1 biscuit in each greased muffin cup. Firmly press in bottom and up sides, forming 1/4-inch rim over edge of cup. Spoon about 1/4 cup beef mixture into each biscuit-lined cup. Sprinkle each with cheese.
3. Bake at 400 F. for 10 to 12 minutes or until edges of biscuits are golden brown. Cool 1 minute; remove from muffin cups.
High Altitude (3500-6500 ft) : Bake at 400 F. for 12 to 15 minutes.
Chocolate Cherry Bars
Prep Time: 15 min (Ready in 2 hr ) Another classic. Recipe from 1974.
1 (18.25-oz.) pkg. Pillsbury Moist Supreme Devil’s Food Cake Mix
1 (21-oz.) can cherry pie filling
1 teaspoon almond extract
3 eggs, beaten
1 cup sugar
1/3 cup milk
5 tablespoons margarine or butter
1 (6-oz.) pkg. (1 cup) semisweet chocolate chips 1. Heat oven to 350 degrees F. Grease and flour 15x10x1-inch baking pan or 13×9-inch pan. In large bowl, combine all cake bar ingredients; stir until well blended. Pour into greased and floured pan.
2. Bake at 350 F. until toothpick inserted in center comes out clean. For 15x10x1-inch pan, bake 20 to 30 minutes; for 13×9-inch pan, bake 25 to 35 minutes.
3. In small saucepan, combine sugar, milk and margarine. Bring to a boil. Boil 1
High Altitude (3500-6500 ft)
Add 1/4 cup flour to dry cake mix. For either size pan, bake at 375 F. for 25 to 35 minutes.
Francis I. Jerzak
Bake-Off is a registered name.
minute, stirring constantly. Remove from heat; stir in chocolate chips until smooth. Pour and spread over warm bars. Cool 1 1/4 hours or until completely cooled. Cut into bars. Makes: 48 bars