News Topics

Beef Burritos
Breakfast Burrito
Burgers with Red Wine Sauce Cheese and Mushroom Omelet Cherry Cheese-cake Pie
Chicken Pot Pie
Chocolate Almond Toffee Cinnamon Raisin Biscuits
Cocoa Brownies
Corned Beef Pie
Corned Beef Spread
Easy Coconut Custard Pie
Easy Egg-Drop Soup
Egg Rolls
Flaky Apple Pie
Flour Tortillas
Garlic Bread
Lamb Chops with Mint Sauce
No-Bake Fudge Cookies Passover Rolls
Peach Strudel
Potato and Leek Frittata Quesadillas
Reuben Sandwich
Salmon Spread
Scripture Cookies
Stuffed Crust Pizza
Sugar Glaze
Sweet Rolls
Vanilla Wafers

Unleavened Recipes

Cherry Cheese-cake Pie
(thanks to Becky Swiger)

  • 1-1/2 cups crushed unleavened vanilla wafers (recipe in this newsletter)
  • 1/4 cup margarine
  • (2) 8 oz. packages of cream cheese
  • 1/2 cup sugar
  • 1 package non-dairy whipped cream product
  • (1) 20 oz. can of cherry pie filling
  • 2 tbsp lemon juice

Soften margarine and put in glass pie dish. Combine crushed vanilla wafers and mix until moistened. Press to sides and bottom of dish to form crust. Bake crust in 375 degree oven for 4 to 5 minutes, watch that it doesn’t over brown. In a bowl mix softened cream cheese with sugar, lemon juice and whipped cream. Pour this mixture into crust and spread out evenly. Add cherry pie filling on top. Chill before serving (its better after 24 hours in the fridge).


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