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Special Features: This beautiful book has a laminated cover with a coil binding making it easy to turn back the cover while following a recipe. It contains many dividers and subcategories to aid in finding types of recipes. You will find cooking hints, substitutions, and napkin folding. This is likely to be cookbook favorite.

Description: This book is a collection of recipes over three generations. Many recipes are family favorites for sure! You will find appetisers, wonderful breads, cakes and pies plus recipes in every category. Whether you are needing a recipe for a family dinner, a potluck, or a special Sunday meal you will find it in this cookbook. Plus, I have a section called "Specialty Meats" where I include breakfast sausage, jerky, salami and pepperoni and more. You'll also find several huckleberry desserts.

Cost: $14.95
plus $3.00 S/H per book.

• Graham Cracker Crust:
• 18 graham cracker squares, crushed
• 1/3 cup butter, melted
• 1/4 cup sugar
• Berry Topping:
• 2 cups huckleberries (or blueberries) fresh or
• frozen
• 1/2 cup sugar
• 1/2 cup water
• 2 T. cornstarch
• 1/4 tsp. almond extract
• dash cinnamon
• 1 T. butter
• Filling:
• 1 8 oz. pkg. cream cheese, softened
• 1 3.4 oz. pkg. instant vanilla pudding
• 1 1/3 cups milk
• 1 cup Cool Whip topping

Preheat oven to 375°. Prepare graham cracker crust. Pour into a 9" pie pan; press down evenly. Bake 8-10 minutes. Set aside to cool. Cook berry topping in a saucepan using 1 1/2 cups berries, water, sugar and cornstarch. Cook while stirring until thickened. Add butter, cinnamon, almond ext. and remaining 1/2 cup of berries. Set aside to cool. Prepare filling: With handheld electric mixer, beat cream cheese, instant vanilla pudding and milk until well combined and smooth. Fold in Cool Whip topping. Place filling into cooled pie shell, speading evenly. Top with cooled berry topping. Refrigerate several hours before serving. It is best made the day before you wish to serve it.