BUTTERMILK RAISIN PIE

% cup Silverwood’s Buttermilk % cup granulated sugar

2 beaten eggs % tsp. salt
1 tsp. butter Rind and juice of
1 cup raisins | orange

Bake in oven 425 degrees F. until set, reduce temperature
to 350 degrees F. until done.

SOUR CREAM PEACH PIE

7 or 8 peaches 1 cup Silverwood’s Sour Cream
1 cup brown sugar 2 tbsps. flour
%, cup granulated sugar 2 tbsps. quick cooking tapioca

Wash, pare and halve peaches. Combine flour, granulated sugar
and tapioca. Spread on bottom and sides of an unbaked pie
shell. Combine Silverwood’ s Sour Cream and brown sugar and
dip each peach section in this mixture and arrange in pie
shell. After the pie shell is filled, pour remaining sour
cream mixture over peach sections and place in a pre-heated
oven of 4.0 degrees F. After 15 minutes, reduce temperature
to 250 degrees F., and continue baking for one hour. Makes
one 8-inch pie.

STRAWBERRY GLAZE

Sprinkle sugar over sliced berries. Let stand for 30 mi-
nutes. Drain juice from strawberries. Add enough water to
make % cup liquid. Mix cornstarch with small amount of straw-
berry juice to make a thin paste. Add to rest of strawberry
liquid and cook, stirring constantly, until thickened. Ar-
range berries over top of Cheese Torte and spoon glaze over top.

PINEAPPLE CREAM

4 tbsps. butter 1 egg
% cup sugar 4 thsps. Silverwood’s
1 tbsp. plain gelatin Sour Cream

% pint (1 cup) Silverwood’s
Whipping Cream
¥%, tsp. salt

tsp. vanilla

small can crushed pineapple
cup cold water

cups graham cracker crumbs

oe— —

Cream together butter, Silverwood’s Sour Cream, sugar, salt
and vanilla. Add egg and beat well. Soften gelatin in cold

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