Submitted by Linda Hundt
 

This simple summer treat is just the thing to make for Father’s Day or anytime you want it to feel like a holiday. Super yummy and sure to please! 

• 1 9” graham cracker crust - homemade or purchased
• 1 8 oz. and 1 3 oz. softened cream cheeses
• 1 Tbsp. sugar
• 1 14 oz. can of sweetened condensed milk
• 1/3 C of fresh squeezed lime juice (2-3 limes)
• Zest of one lime
• 1 tsp vanilla
• 1 qt. fresh in-season strawberries, sliced, slightly crushed
• 1 C.sugar (or to taste)
• 1 Tbsp. fresh lime juice 

In a large mixing bowl mix cream cheeses and sugar together until creamy. Gradually add condensed milk, vanilla, lime juice, and zest. Pour into crust. Chill for at least four hours.Wash, hull, slice, and slightly crush strawberries. Add sugar and 1 Tbsp. fresh lime juice then refrigerate. Slice pie in individual pieces and ladle strawberries over pie.

From the Holiday Inn Cook Book and Travel Guide (1962)

This fun, old-fashioned pie favorite comes from Kalamazoo Michigan. If you haven’t had a black bottom pie before, you’re missing something truly yummy!

• ½ C. sugar
• 2 C. whole milk
• 2 Tbsp. butter
• 2 Tbsp. vanilla
• 1 ½ squares bakers chocolate
• 4 Tbsp. cornstarch
• 4 eggs
• 1 – 9” pastry pie shell

Combine sugar, milk, and butter in a saucepan and heat on the stove. Combine eggs, cornstarch, vanilla, and enough milk to make a paste. When milk mixture comes to a boil, add egg mixture and stir until thick. Take ½ C. of thickened cream pie filling, while hot, and add chocolate, and stir till chocolate melts. Line bottom of pie shell with chocolate filling. Add remainder of filling to shell. Refrigerate pie until filling is chilled. Top with whipped cream and decorate with chocolate sprinkles.

There’s nothing more Michigan than cherries, both tart and sweet. This yummy cherry crisp, made with two kinds of cherries, is the perfect way to celebrate our lovely state and Traverse City MI – Cherry Capital of the World! It’s fast and easy to make, and perfect for a summer dinner dessert. Serve it warm with either vanilla or cherry vanilla ice cream… perfect! 

Filling

• 4 C. tart cherries
• 1 C. sweet cherries
• 1 C sugar
• ¼ C. corn starch
• ½ tsp orange juice,fresh
• ¼ tsp orange zest 

Crumb Topping

• ¾ C flour
• ¾ C brown sugar
• ¼ C oatmeal, uncooked
• ¼ tsp salt
• 1 stick butter, softened 

Mix together all crumb topping ingredients by hand or a pastry blender until crumbly. Mix all filling ingredients in a medium size bowl. Pour into a buttered 9 or 10 inch pie pan. Sprinkle crumb topping on top. Bake 350 for 30-40 minutes until light brown on top and filling bubbles over. Yum!