Praying Bear
(USA)



Peanut Butter Cream Pie


1 ready-made graham cracker crust
1 package instant vanilla pudding
1 cup cold milk
1 - 8 ounce package cream cheese, softened
1/3 cup smooth peanut butter
1 - 8 ounce carton whipped topping
chocolate syrup

Blend cream cheese with peanut butter with electric mixer. Add the
 instant pudding and cold milk and blend well. Add the carton of
whipped topping and blend well. Pour into the graham cracker crust
and chill for several hours or overnight. Just before serving, drizzle
chocolate sauce on top of pie. Makes 8 servings.


Apple Bars


2 cups all-purpose flour
1/2 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup butter or margarine
2 egg yolks, beaten
4 medium apples, pared, cored and sliced (4 cups)
3/4 cup sugar
1/4 teaspoon ground cinnamon
1 egg white, slightly beaten

Combine the 2 cups flour, the 1/2 cup sugar, the baking powder and
salt. Cut in butter till crumbs are the size of small peas. Stir in egg
yolks. Divide mixture in 1/2. Press 1 1/2 over bottom of 15x10x1" baking
pan. Combine apples, remaining sugar and flour and cinnamon.
Arrange over bottom crust. Crumble remaining dough over apples.
Brush egg white over all. Bake at 350°F for 40 minutes. Cool. Drizzle
with thin powdered sugar icing if desired. Cut in bars. Makes 4 dozen
bars.
Note: The cookies can also be baked in a 13x9x2" baking pan for
40-45 minutes.


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