Adventuring with new recipes is part of what makes homemaking enjoyable. Each discovery helps to add your special touch to the foods you serve to family and friends. With foods like sparkling-bright canned fruit pie fillings available to you, it’s easy and fun to create new dishes. These fresh-fruit pie fillings can be used in a myriad of ways right from the can ... as toppings for cheese cakes, sauces for sundaes or ham slices or as rich fillings for quick-to-fix pies. You’ll want to try them,

½ cup butter ¾ cup sugar 1 egg ⅓ cup milk 2 cups sifted all-purpose flour 2 teaspoons baking powder ½ teaspoon salt 1 No. 2 can (2 cups) blueberry pie filling Cream butter and sugar; beat in egg. Blend in milk. Sift together dry ingredients and add to creamed mixture. Spread half the batter in a greased 8x8x2-inch pan; cover with ¾ can blueberry pie filling. Spread remaining batter over pie filling; top with remaining pie filling. Mix ½ cup sugar, ½ cup flour and ½ teaspoon cinnamon; cut in 2 ta

2 cans refrigerated crescent dinner rolls 1 No. 2 can (2 cups) cherry pie filling 1 tablespoon orange juice 1 cup sifted confectioners’ sugar Unroll packaged refrigerator roll dough; place 1 square made up of 2 triangles on a floured surface. Roll or pat to even dough and make a 6-inch square; cut in half as marked to make 2 triangles. Place triangles on ungreased baking sheet. Place 1 tablespoon of cherry pie filling in the center of the triangle. Pick up the 2 long ends, fold over filling, bri

1 13-ounce package coffee cake mix or hot roll mix 1 cup water 2 tablespoons melted butter 1 egg, beaten 1 No. 2 can (2 cups) apple pie filling ¼ cup sugar 1 teaspoon cinnamon ½ cup chopped pecans Mix coffee cake or hot roll mix according to package directions, using 1 cup water. Stir in melted butter and beaten egg. Let rise in warm spot until double in size (about 1 hour). Spoon into a buttered 13x9x2-inch baking pan. Spoon apple pie filling over batter. Mix sugar and cinnamon; sprinkle over p

1 No. 2 can (2 cups) raisin pie filling ½ teaspoon cinnamon ¼ teaspoon cloves ¼ teaspoon nutmeg ½ teaspoon vanilla ¼ cup chopped pecans 1 6-ounce can (⅔ cup) evaporated milk, chilled and whipped 1 9-inch graham cracker crust Combine pie filling, spices and vanilla; stir in pecans. Fold in whipped evaporated milk. Mound into prepared crust. Freeze until firm....

½ cup chunk style peanut butter ¼ cup soft butter or margarine ½ cup light brown sugar 1 cup sifted all-purpose flour ¼ teaspoon salt 2 No. 2 cans (2 cups each) apple pie filling 1 10-inch unbaked pastry shell Blend peanut butter, butter and brown sugar into flour and salt until mixture is crumbly. Spoon apple pie filling into unbaked crust; sprinkle peanut butter mixture over pie filling. Bake in a 400° oven for 30 to 35 minutes or until filling is hot and pastry browned....

1 package vanilla pudding mix 2 cups milk 2 eggs, separated 1 package pineapple-orange flavored gelatin 1 cup dairy sour cream 1 9-inch baked pie shell 1 No. 2 can (2 cups) pineapple pie filling Whipped cream, chopped pecans and cherries Combine vanilla pudding mix, small amount of milk and 2 egg yolks; blend well. Add remaining milk and cook, stirring constantly until mixture boils and thickens. Add pineapple-orange gelatin and stir until dissolved; cool. Blend in sour cream. Beat egg whites un

1 unbaked 9-inch pie shell 1 No. 2 can (2 cups) cherry pie filling ¼ cup milk 2 cups colored miniature marshmallows 1 cup heavy cream, whipped Fill pie shell with pie filling; bake in a 425° oven for 25 minutes. Cool and chill. Heat milk almost to boiling. Add marshmallows and stir until they are softened and partially melted. Cool. Fold into whipped cream. Spread cream mixture over top of chilled pie....

Pastry for 2 crust pie 1 No. 2 can (2 cups) raisin pie filling ½ can cherry pie filling [1] 1 teaspoon grated lemon peel ⅓ cup sugar ¼ cup water 1 teaspoon butter or margarine 1 tablespoon cornstarch 1 tablespoon cold water 1½ tablespoons lemon juice Roll out pastry for bottom crust and fit into a 9-inch pie plate. Combine pie fillings and lemon peel; spoon into pastry. Roll out remaining pastry; slash and adjust over filling; trim and crimp edge. Bake in a 400° oven for 30 to 35 minutes or unti

(It’s really a pie!) ⅓ cup butter 3 tablespoons sugar 2 egg yolks ¾ cup sifted, enriched flour ⅓ cup finely chopped blanched almonds 1 tablespoon grated lemon peel 1 No. 2 can (2 cups) apple pie filling 2 tablespoons lemon juice ⅓ cup raspberry jam 2 egg whites ¼ cup sugar ¼ cup sugar Cream butter and 3 tablespoons sugar together; add egg yolks and mix well. Add flour, almonds and lemon peel. Mix until flour is moistened. Press onto the bottom and sides of a 9-inch pie plate. Bake in a 350° oven

1 No. 2 can (2 cups) peach pie filling 1 15-ounce can sweetened condensed milk 1 tablespoon lemon juice ½ cup chopped pecans 2 tablespoons chopped candied ginger 1½ cups heavy cream, whipped Beat pie filling and condensed milk together until peaches are crushed. Mix in lemon juice, pecans and candied ginger. Fold in whipped cream. Pour into 3 ice cube trays and freeze until firm. Makes 1½ quarts....

1½ cups shortening ¾ cup brown sugar ¾ cup sugar 1 egg 4½ tablespoons milk 1½ teaspoons vanilla 4½ cups sifted all-purpose flour ¾ teaspoon salt ¾ teaspoon soda 1 No. 2 can (2 cups) mincemeat pie filling ½ cup orange marmalade ½ cup orange marmalade Cream shortening and sugars together until fluffy. Add egg, milk, and vanilla; beat well. Sift dry ingredients together; add to creamed mixture and mix well. Wrap dough in waxed paper and chill well. Roll ¼ of dough at a time on a floured surface to

1 8-inch angel cake, cut into ½-inch squares 1 No. 2 can (2 cups) strawberry pie filling 1 package instant lemon pudding mix 1½ cups milk 1 cup dairy sour cream Put half the cake squares in a 9x9x2-inch pan. Spoon pie filling over cake; top with remaining cake squares. Combine pudding mix, milk and sour cream; beat until smooth. Spoon over cake. Chill several hours. Cut into squares. Makes 9 servings....

1 3-oz. package lemon-flavored gelatin ½ cup boiling water 1 No. 2 can (2 cups) lemon pie filling 3 egg whites, stiffly beaten 1 cup heavy cream, whipped Dissolve gelatin in boiling water. Beat in the pie filling until smooth. Cool. Fold in egg whites and whipped cream. Pour into a 1½ quart soufflé dish or casserole. Chill until firm or for several hours....

½ cup butter 1 No. 2 can (2 cups) apple pie filling 1 cup sugar 2 cups all-purpose flour 2 teaspoons soda 1 teaspoon cinnamon ½ teaspoon salt ½ teaspoon nutmeg ¼ teaspoon ground cloves 1½ cups raisins 1½ cups currants 1 cup pecans 1 cup mixed candied fruit 1 cup candied cherries 1½ cups currants 1 cup pecans 1 cup mixed candied fruit 1 cup candied cherries Melt butter in a saucepan; add apple pie filling and sugar. Continue heating, stirring occasionally until sugar melts; cool. Sift together dr

2 eggs ½ cup water 1½ cups packaged layer or pound cake mix (1 9-ounce package) 1 No. 2 can (2 cups) blueberry pie filling 3 tablespoons butter 1 teaspoon lemon juice 1 pint vanilla ice cream Combine eggs, water and cake mix. Beat until smooth. Drop by tablespoons onto a hot greased griddle and bake on each side. Heat pie filling, butter and lemon juice together. Spoon filling between and on top of stacks of 4 pancakes each. Keep warm until serving time. Stir ice cream to soften and spoon over p

• Use cherry or blueberry pie fillings to top a towering angel food cake filled with vanilla pudding. They’re good, too, spooned over brownies capped with vanilla ice cream. • Spoon peach pie filling into well-greased muffin pans with chopped pecans and a dot of butter. Top with a biscuit from a roll of refrigerated biscuits and bake as directed on package. When baked, let stand a few minutes before inverting onto a serving plate. • Combine a can of pineapple pie filling with 2 cups shredded coc