Fruit Pizza

 Fruit Pizza

Prep:  30 minutes
Cook:  12 minutes
Makes:  8 servings

Ingredients:

Crust

1 cup flour
1 stick of butter, cold, cut into 1-inch pieces
1/2 cup powdered sugar, sifted

Middle Layer

1 (8 oz.) pkg. of cream cheese, room temp.
1/2 cup powdered sugar, sifted

Top Layer

1 cup lemon juice (will keep fruit fresh)
Strawberries, sliced
Nectarines, sliced
Peaches, sliced
Kiwi fruit, sliced
1/4 cup blueberries
Or other fresh fruit, sliced

Crust:  Mix all ingredients in a food processor. Process until a fine meal is formed. Press into 12-inch pizza pan, or tart pan.  Bake at 350 degrees in oven for 12 minutes or until golden.  Be careful not to over-bake. Let cool.

Middle Layer:  Mix cream cheese and sugar together and spread on baked crust.

Top Layer:  Dip or brush fruit with lemon juice to help retain freshness.  Arrange fresh fruit on top of cream cheese mixture in rings, starting in the middle and working your way out.  Each ring should be a different fruit. 

BE CREATIVE!

Fluffy Pumpkin Cheesecake Pie

Fluffy Pumpkin Cheesecake Pie

Ingredients:

2 packages (8oz) cream cheese, softened
2/3 cups sugar
2 tsp pumpkin pie spice
15 oz can pumpkin
9” ready to serve graham cracker pie crust

Directions:

In large bowl beat cream cheese until fluffy
Add sugar and spice
Beat until combined
Add eggs one at a time
Stir in pumpkin
Pour into crust
Bake at 350 for 35 – 40 minutes
Cool for 1 hour
Refrigerate 2 – 3 hours
Store in refrigerator

Yield 8 – 10 Servings

Double Layer Chocolate Pie

Double Layer Chocolate Pie

Ingredients:

2 cups cold milk
3 packages (4 serving size) chocolate instant pudding & pie filling
1 tub (12 oz) frozen non-dairy whipped topping – Thawed – Divided
1 (9”) Graham Cracker pie crust

Directions:


In large bowl beat milk and pudding mix with wire whisk for 1 minute
Mixture will be very thick
Whisk in half of whipped topping
Spread in Crust
Spread remaining whipped topping on top of pie
Serve immediately or refrigerate until serving time
Yield 8 – 10 servings

Chocolate Pecan Whisky Pie

Chocolate Pecan Whisky Pie

If you think a traditional pecan pie is something, the added sweetness of chocolate and good ol’ American whisky will put you and your guests over the edge of indulgence.

Recipe Courtesy of thebar.com

Ingredients:

For Pastry:

1-1⁄4 cups flour
1⁄4 teaspoon salt
1/3 cup shortening
1⁄4 cup finely chopped lightly toasted pecans
4-5 tablespoons cold water

For Filling:

4 ounces semisweet chocolate, chopped
2 tablespoons unsalted butter
3 large eggs
1 cup light corn syrup
1/3 cup sugar
1 tablespoon all-purpose flour
1/8 teaspoon salt
2 tablespoons George Dickel® Tennessee Whisky
1 teaspoon vanilla extract
1-1/2 cups lightly toasted pecan halves
Whipped cream for serving

Preparation:

Preheat oven to 350°. For pastry: In a bowl, stir together flour, and salt. Cut in shortening until pieces are the size of small peas. Stir in finely chopped pecans. Sprinkle water over mixture and quickly form into a ball. Roll out dough on a lightly floured surface to a 12-inch circle. Fit into a 9-inch pie plate. Trim pastry to 1/2 inch beyond pie plate and fold under extra pastry. Make a fluted edge. Refrigerate at least 1 hour or overnight until ready to use.
 

For filling:

In a double boiler, melt chocolate and butter together. Stir until smooth and let cool slightly. In a large bowl, beat eggs until combined. Whisk in corn syrup, sugar, flour, salt, whiskey, and vanilla. Stir in chocolate mixture and pecan halves. Place pastry-lined pie plate in the oven and pour in filling. Bake for 45-50 minutes more or until a knife inserted near the center comes out clean. Let cool completely and serve with whipped cream.

Serves 8.

TIP: Try serving this versatile pie chilled, with a nice Baileys™ Hot Cocoa on the side.

Thanks to thebar.com for this recipe

Strawberry Rhubarb Pie

Strawberry Rhubarb Pie

Ingredients:

2 cup rhubarb cut into small pieces
2 cup strawberries sliced
¾ cup sugar
4 T. flour or 2 T. tapioca
2 T. margarine

Directions:

Make pastry for a 2 crust 9 inch pie
Mix tapioca, flour and sugar
Mix gently with strawberries
Put in pie shell
Dot with margarine
Top with crisscross pastry
Bake at 425 for 10 minutes
Reduce heat to 350 and cook for 30 minutes more

Fruit Crisp For Two

Fruit Crisp For Two

Ingredients:

1 (8oz) can fruit
2 T. brown sugar
2 T. flour
2 T. quick oats
¼ tsp cinnamon
2 T. softened butter

Directions:

Put fruit in bottom of custard cups

In small bowl cut in remaining ingredients until crumbly
Sprinkle over fruit
Bake 375
20 – 25 minutes

Fresh Strawberry Pie

Fresh Strawberry Pie

Ingredients:

1 quart fresh strawberries cut up
1 cup sugar
2 T. cornstarch
1 cup water
Red food coloring
Baked and cooled pie crust

Directions:

Mix sugar and cornstarch in a 2 quart saucepan
Stir in water until smooth
Add 1 cup of cut up berries
Cook and stir over medium heat until thick and clear
Cool
After completely cooled
Stir in remaining berries
Save ¼ cup for garnish
Pour into shell
Chill until firm – 3 hours

Fresh Rhubarb Crisp

Fresh Rhubarb Crisp

Ingredients:

4 – 5 cups rhubarb cut in small pieces
1 cup sugar
¼ tsp salt
3 T. biscuit mix
Strawberry gelatin, optional

Directions:

Combine sugar, salt and biscuit mix
Add rhubarb
Put in greased shallow pan

Topping:

1 cup biscuit mix
1 cup brown sugar
1 cup quick cooking oatmeal
1 cup margarine

Combine tipping ingredients to make crumbly mixture
Spread evenly over rhubarb
Bake 350
1 hour until bubbly and crisp
Serves 10

Apricot Cheese Pie

Apricot Cheese Pie

Ingredients and Directions:

½ cup margarine
1/3 cup sugar
1 ½ cup cornflake crumbs

Cook margarine and sugar until it boils
Add crumbs and mix
Reserve 2 T.
Press rest in a pan and chill

1 (3oz) can apricots drained
1 package unflavored gelatin
1 lg. package cream cheese softened
1 can Eagle brand sweetened condensed milk
2 T. lemon juice
1 (4 ½ oz) container cool whip

Combine 1/2 cup apricot syrup and gelatin
Stir over low heat until dissolved
Blend apricots in blender until smooth stir into gelatin mixture
Beat cream cheese until smooth
Add milk and lemon juice
Mix well
Stir in the apricot mixture
Fold in the cool whip
Pour into the pan
Top with the 2 T. of cornflake crumbs
Chill

Pumpkin Chiffon Pie

Pumpkin Chiffon Pie

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Ingredients and Directions:

1 package plain gelatin, dissolve in 1/4 cup cold water
Mix the gelatin and water in a small bowl, and set aside.

Heat all of the following ingredients
In a double broiler, cook the mixture over boiling water, stirring constantly, until thick

3 egg yolks
2/3 cup milk
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon salt
1/2 cup sugar
1 1/4 cup pumpkin

Mix in the  gelatin, stir to dissolve.
Remove from heat and allow the mixture to cool and thicken
When cool beat 3 egg whites in with 1/2 cup sugar until stiff
Fold into pumpkin mixture
Pour in baked 9” pie crust, chill until firm.

Serve Cold
Top with a spoon full of cool whip when serving