Pie Filling Cake

1 can fruit pie filling (I've tried cherry and blackberry and love both)
1 box yellow cake mix
1 cube butter

1. Grease and flour 9x9 square pan.
2. Pour in one can pie filling
3. Dump in powder cake mix (don't prepare it...you just need the powder)
4. Melt 1 cube butter and pour it on top of the pie filling and cake mix.
5. Bake at 425* for 20 min.

This is really easy and very yummy. It kind of tasted like cobbler.

Apple Pie (French and Regular)

8 INCH PIE

1/2 CUP SUGAR
1 TBL FLOUR
1/4 TSP NUTMEG
1/4 TSP CINNAMON
DASH SALT
5 CUPS THINLY SLICED, PARED APPLES (ABOUT 4)
1 TBL BUTTER OR MARGARINE

9 INCH PIE

3/4 CUP SUGAR
1/4 CUP FLOUR
1/2 TSP NUTMEG
1/2 TSP CINNAMON
DASH SALT
6 CUPS THINLY SLICED, PARED APPLES (ABOUT5)
2 TBL BUTTER OR MARGARINE

10 INCH PIE

1 CUP SUGAR
1/3 CUP FLOUR
1 TSP NUTMEG
1 TSP CINNAMON
DASH SALT
8 CUPS THINLY SLICED, PARED APPLES (ABOUT7)
3 TBL BUTTER OR MARGARINE


HEAT OVEN TO 425 DEG. PREPARE CRUST. STIR TOGETHER SUGAR, FLOUR, NUTMEG, CINNAMON AND SALT; LIGHTLY TOSS WITH APPLES TO COAT. TURN INTO PASTRY LINED PAN; DOT WITH BUTTER. COVER WITH TOP CRUST, WHICH HAS SLITS CUT IN IT; SEAL AND FLUTE EDGE. COVER EDGE WITH 2 TO 3 INCH STRIP OF ALUMINUM FOIL TO PREVENT EXCESSIVE BROWNING; REMOVE FOIL LAST 15 MINUTES OF BAKING. BAKE 40 TO 50 MINUTES OR UNTIN CRUST IS NICELY BROWNED AND JUICE BEGINS TO BUBBLE THROUGH SLITS IN CRUST. SERVE WARM AND IF DESIRED, WITH ICE CREAM OR WEDGES OF CHEESE.

FRENCH APPLE PIE

FOLLOW RECIPE FOR 9 INCH APPLE PIE EXCEPT PREPARE PASTRY FOR ONE CRUST PIE. OMIT BUTTER AND TOP FILLING WITH CRUMB TOPPING: 1 CUP FLOUR, 1 TSP CINNAMON, 1 TSP NUTMEG, 1/2 CUP FIRM BUTTER OR MARGARINE AND 1/2 CUP BROWN SUGAR (PACKED). CUT IN WITH A PASTRY BLENDER OR FORK UNTIL CRUMBLY. TOP EVENLY AND INCREASE BAKING TIME TO 50 MINUTES. COVER CRUMB TOPPING WITH FOIL LAST 10 MINUTES OF BAKING TO PREVENT OVER BROWNING.

Strawberry Delight

1 package (3 oz.) strawberry gelatin
1 package (10 oz.) sliced frozen strawberries
1 Tbsp. suagr
Dash salt
1 c. whipped cream, whipped with 1 Tbsp. of sugar
1/2 of a large angel food cake, torn in pieces

1. Dissolve gelatin in 1 1/4 c. boiling water.
2. Stir in strawberries, sugar, and salt.
3. Cool until gelatin is thick and syrupy.
4. Fold in whipped cream, keeping 1/4 c. for garnish.
5. Place half the cake pieces into a 203 quart serving bowl.
6. Pour half the the strawberry cream mixture over cake; add another layer of torn cake pieces and then remaining strawberry cream mixture.
7. Refrigerate 1-2 hours or until set.
8. Top each serving with a dollop of whipped cream.

Makes about 10 servings