HAIR PIE RECIPES

Steps:

• "Steps: In a large bowl, mix together the Cherry and orange Jello. Add 2 cups of boiling hot water and stir for about 2 minutes and the Jello has dissolved. Stir in 1 1/2 cup cold water. Cover with plastic wrap and refrigerate for 1 hour to soft-set the Jello. After 1 hour, remove the Jello from the refrigerator and stir in sliced bananas and Pineapple. Pineapple and Bananas should look suspended or floating in the Jello. Pour mixture into a large glass bowl or rectangular glass pan. Cover with plastic and let hard-set in the refrigerator for at least 4 hours or overnight. Prepare Toppings: Pineapple Topping: In large saucepan over low heat, stir together the sugar, flour, reserved pineapple juice, and beating egg. Cook Stirring constantly, until the sauce just starts to boil and thicken. (Egg will separate if cooked too high). Immediately remove from heat when you see the sauce bubble up and start to rise. Pour sauce into a small bowl, cover and let cool in the refrigerator. (You may also place in freezer to speed the cooling time). Whipped Topping: In separate mixing bowl on medium speed, beat together the whipped topping and cream cheese until soft peaks form. Set aside, cover and refrigerate if not using right away. To Serve: Approximately 1 hour before serving, spoon the pineapple topping over the Jello dessert, spreading evenly to cover. Then spread the whipped topping over top of the Pineapple topping to cover. Lastly, Sprinkle Sharp Shredded Cheddar cheese over top just prior to serving. "

Steps:

• Preheat your oven to 400°F.
• Combine the rhubarb, sugar. 1/4 cup water and the cornstarch in a large bowl .Stir to dissolve the sugar. Allow to stand for 10 minutes. Pour the mixture in a heavy saucepan and cook over medium heat until thickened. Stir often. Transfer the cooked mixture to a 8X8X2 baking dish and set aside.
• Combine the flour, sugar, baking powder, and cinnamon in a bowl. Cut in the softened butter with a fork until incorporated. Set aside.
• Beat together the egg and milk until frothy, and add it to the flour mixture while stirring just enough to moisten. Drop the topping onto the rhubarb mixture creating 6 mounds. Bake for 20-25 minutes until topping is browned.
• "Any Taggart will tell you to serve this while still warm topped with french vanilla ice cream. You should always do what a Taggart tells you! I know, I married one." -dnelson.