Cinderella Crisps Recipe With Pie

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CINDERELLA CRISPS



Cinderella Crisps image

Make and share this Cinderella Crisps recipe from Food.com.

Provided by Mysterygirl

Categories     Bar Cookie

Time 13m

Yield 24 cookies

Number Of Ingredients 3

6 slices white bread
1 can sweetened condensed milk
2 2/3 cups flaked coconut

Steps:

  • Preheat oven to 375 degrees.
  • Trim crusts from bread.
  • Cut each piece of bread into 4 strips.
  • With 2 forks, roll bread strips in milk, coating all sides.
  • Roll bread in coconut and place on a well greased cookie sheet.
  • Bake for 8- 10 minutes.
  • Remove at once from cookie sheet.

CINDERELLAS



Cinderellas image

Mashed potatoes transformed! And they're No Bakes.

Provided by Rosina

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes     Amaretto

Yield 30

Number Of Ingredients 8

2 potatoes, peeled and halved
2 cups confectioners' sugar
4 cups shredded coconut
1 tablespoon amaretto liqueur
1 (16 ounce) package chocolate frosting mix
2 tablespoons corn syrup
3 tablespoons water
2 tablespoons butter

Steps:

  • In a small saucepan, cover peeled potatoes with water. Bring water to a boil and cook until tender, about 15 minutes. Let cool and mash.
  • Blend together the confectioners' sugar, 3/4 cup mashed potatoes, coconut, and amaretto. Cover and refrigerate for at least four hours or overnight.
  • To Make Frosting: Using double boiler, mix together the frosting mix, corn syrup, water and butter or margarine. Stir until butter is melted and mixture becomes smooth. Remove from heat.
  • Form pieces of potato mixture into walnut-sized balls. Dip in frosting mixture. Set on cookie sheet, unfrosted side down. Refrigerate at least two hours.

Nutrition Facts : Calories 157.5 calories, Carbohydrate 30.5 g, Cholesterol 2 mg, Fat 4.3 g, Fiber 1.6 g, Protein 0.8 g, SaturatedFat 3.1 g, Sodium 46 mg, Sugar 11.8 g

CINDERELLA PUMPKIN PIE



Cinderella Pumpkin Pie image

This is a great pie from Richard Simmons' book "Sweetie Pie." Very healthy and much lower fat than the usual, and with a spicier flavor.

Provided by BigFatMomma

Categories     Pie

Time 1h30m

Yield 10 serving(s)

Number Of Ingredients 18

3/4 cup cake flour
1/4 cup all-purpose flour
1 teaspoon sugar
1 pinch salt
1/4 cup I Can't Believe It's Not Butter® Spread, spread chilled and cut up
2 tablespoons cold water
1 (15 ounce) can solid-pack pumpkin
1 cup evaporated skim milk
1/2 cup maple syrup
1/3 cup packed light brown sugar
2 large egg whites
1 large egg
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
1 pinch ground cloves
1 teaspoon vanilla extract
1 pinch salt

Steps:

  • Place rack in lowest oven position.
  • Preheat to 425.
  • To make the crust, stir together flours, sugar and salt in a medium bowl.
  • With a pastry blender, knives, or fingertips, cut in vegetable oil spread until the mixture looks like coarse meal.
  • Sprinkle with the cold water, toss to moisten, and gather into a ball.
  • On floured wax paper, roll out dough to a 12 inch circle (thin).
  • Invert paper onto a 9-inch pie plate.
  • Peel off waxed paper, and fitn dough into bottom and up sides of pan. Crimp the edges to form a 1/4 inch border.
  • Prick bottom of crust with fork in several places.
  • Bake on low rack for 12-15 minutes until JUST pale golden in color.
  • Remove to cooling rack.
  • ADJUST OVEN to 350.
  • Filling---------.
  • In a large bowl, whisk pumkin, milk, syrup, brown sugar, egg whites, whole egg, spices, vanilla and salt until smooth.
  • Pour into crust.
  • Carefully return pie to oven.
  • Bake at 350 on lowest rack until center is firm--not jiggly--about 45-50 minutes.
  • Move to wire rack to cool.

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