Posts Tagged ‘dessert’

I needed an apple dessert, something simple. A friend recommended this to me. Worked out great! I just added some cinnamon to the mixture.

No Fuss Fruit Pie

Ingredients

1 pkg. (17.3 ounces) puff pastry sheets thawed
1 egg
1 tbsp. water
1 can (21 ounces) fruit pie filling, any variety

Directions

Heat the oven to 400°F. Beat the egg and water in a small bowl with a fork or whisk.
Unfold 1 pastry sheet on a baking sheet. Spread the pie filling on the pastry to within 1 inch of the edge. Brush the edges with the egg mixture. Unfold the remaining pastry sheet and place over the filling. Crimp the edges with a fork to seal. Brush with the egg mixture. Cut several slits in the top of the pastry.

Bake for 30 minutes or until the pastry is golden brown. Cool the pastry on the baking sheet on a wire rack for 15 minutes.

What can I say but yum! These are great for a finger food dessert.

Cheesecake Squares

Ingredients

1-1/2 cups  Graham Cracker Crumbs or about one sleeve of crackers
1/4 cup (1/2 stick) butter, melted
1-1/4 cups sugar, divided
4 pkg. (8 oz. each)  Cream Cheese, softened
2 tsp. vanilla, divided
1 container (16 oz.)  Sour Cream, divided
4 eggs

Directions

HEAT oven to 325°F. Line 13×9-inch pan with foil, with ends extending over sides of pan. Mix crumbs, butter and 2 Tbsp. sugar; press onto bottom of pan.

BEAT cream cheese, 1 cup of remaining sugar and 1 tsp. vanilla in large bowl with mixer until well blended. Add 1 cup sour cream; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended. Pour over crust.

BAKE 40 min. or until center is almost set. Mix remaining sour cream, sugar and vanilla; carefully spread over cheesecake. Bake 10 min. Cool completely. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan just before serving.

This is fast, easy, and delicious. Not to mention no bake! This is one of my family’s favorite desserts.

Chocolate French Silk Pie

Ingredients
1 prepared 8 inch shell (chocolate preferred)
½ cup butter softened
¾ cup white sugar
2 (1 oz) squares unsweetened chocolate melted
1 tsp vanilla extract
2 eggs
1 container cool whip thawed (extra creamy is best)
Bar of dark chocolate

Cream butter in mixer. Gradually add sugar, creaming well. Blend in melted and cooled chocolate and vanilla. Add eggs, one at a time, beating 5 minutes after each addition with an electric mixer on medium speed. Pour into shell.

Top with container of Cool Whip, smoothing on. Shave or grate chocolate bar on top. Add as much as you like. Chill at least 2 hours or overnight. Store leftover chocolate bar in the freezer to use for your next pie.