NUT KISSED SYRUP PIE

1 (9 inch) unbaked pastry 3/4 c. brown sugar
shell 1/2 c. peanut butter
3/4 c. raisins 1/4 tsp. salt
2 Tbsp. Northern Dairies 1 tsp. vanilla
butter, soft 1/2 c. evaporated milk
1 egg

3/4 c. corn syrup

Sprinkle the raisins in the bottom of the unbaked pastry
shell, then measure the remaining ingredients into a small
beater bowl and beat 2 minutes or until fluffy and smooth. Pour
over the raisins and bake at 400 degrees for 15 minutes, then
reduce heat to 325 degrees and continue baking for 45 minutes.
Cool completely before cutting. If you wish, spread with slightly
sweetened Northern Dairies whipping cream, whipped.

This is a rich dessert so cut into 8 small wedges.

Mary Towes

PUMPKIN CHIFFON PIE

1 pkg. apple or orange 1 tsp. vanilla

jello 2 tsp. pumpkin pie spice
1/4 c. boiling water 1 c. whipped dessert topping
3/4 c. brown sugar or Northern Dairies whipped
11/2 c. canned pumpkin cream
1/2 tsp. salt 1 baked 9 inchpastry shell or

crumb crust

Mix the jelly powder with the water and stir until dis~-
solved. Add brown sugar and the next 4 ingredients. Chill until
thickened, then fold in the dessert topping. Pour into prepared
pastry shell and chill until set. Spread with more whipped topping
before serving. Serves 6 to 8.

Mary Towes

FRUIT GLAZE CHEESE PIE

Crumb Crust:

3/4 c. crushed Zwieback 2 Tbsp. Northern Dairies
wafers or graham wafers butter, melted
1 Tbsp. sugar
Combine.
Filling:

321 -45- Prince George, B. C.