recipes

Dessert 06 April 2017

Impressive Fruit Pies and Tarts Made Easy

(Family Features) Berry season means colors, tastes and aromas that are sure to please. With a variety of gorgeous fresh fruits at your fingertips, why not whip up a fabulous fruit pie or tart to surprise family or share with friends? From family dinners to spur-of-the-moment picnics, pies are easy to make and easy for family and friends to appreciate.

To save time in the kitchen, start with Pillsbury Refrigerated Pie Crusts for a flaky, tender base. Just unroll it into your favorite pie plate or tart pan, spoon in a delicious fruit filling, bake and enjoy. Pillsbury has updated the packaging with a fresh, contemporary look and features a recipe for Perfect Apple Pie. For more delicious recipes, visit www.pillsbury.com/pie.

Make Crusts Extra Special

When making a top crust for pies, these tips can help you make them look extra special.
Glossy Upper Crust: Brush the dough with slightly beaten egg white (if desired, sprinkle with sugar, too) before baking.

Sweet Glazed Top: Brush the top pastry with a small amount of water, and sprinkle with granulated or coarse sugar before baking.

Pretty Cutouts: Cut shapes from the top crust with a canapé cutter or a knife before placing the top crust over the filling. With water or beaten egg, moisten the back of each cutout and set the design, moistened side down, on the crust.

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Perfect Apple Pie

8 servings
Prep time: 30 minutes
Ready in: 3 hours

Crust

  • 1 box (14.1 ounces) Pillsbury refrigerated pie crusts, softened as directed on box

Filling

  • 6 cups thinly sliced, peeled apples (6 medium)
  • 3/4 cup sugar
  • 2 tablespoons all-purpose flour
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground nutmeg
  • 1 tablespoon lemon juice
  1. Heat oven to 425°F. Place 1 pie crust in ungreased 9-inch glass pie plate. Press firmly against side and bottom.
  2. In large bowl, gently mix filling ingredients; spoon into crust-lined pie plate. Top with second crust. Wrap excess top crust under bottom crust edge, pressing edges together to seal; flute. Cut slits or shapes in several places in top crust.
  3. Bake 40 to 45 minutes or until apples are tender and crust is golden brown. Cover edge of crust with 2- to 3-inch-wide strips of foil after first 15 to 20 minutes of baking to prevent excessive browning. Cool on cooling rack at least 2 hours before serving.

Tip: Two cans (21 ounces each) apple pie filling can be substituted for the filling.

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Lemon Raspberry Pie

8 servings
Prep time: 45 minutes
Start to finish: 3 hours 45 minutes


Crust

  • 1 Pillsbury refrigerated pie crust (from 14.1-ounce box), softened as directed on box
  • 1 teaspoon flour
  • 2 tablespoons finely chopped pecans

Filling

  • 1/2 cup sugar
  • 2 tablespoons cornstarch
  • 1/2 cup water
  • 2 tablespoons margarine or butter
  • 1 egg yolk, beaten
  • 1/4 to 1/3 cup lemon juice

Topping

  • 2 3-ounce packages cream cheese, softened
  • 1/4 cup powdered sugar
  • 1/2 teaspoon lemon extract
  • 1 8-ounce carton frozen whipped topping, thawed
  • 1 tablespoon milk
  • 3 cups fresh raspberries or frozen raspberries without syrup, thawed, dried on paper towels
  • Mint sprigs, if desired
  1. Heat oven to 450°F. Prepare crust according to package directions for unfilled one-crust pie using 9-inch pie pan. Press pecans into bottom of pie crust-lined pan. Generously prick crust with fork. Bake for 9 to 11 minutes or until light golden brown. Cool completely.
  2. In small saucepan, combine sugar and cornstarch; blend well. Stir in water, margarine and egg yolk. Cook over medium heat until mixture boils and thickens, stirring constantly. Boil 1 minute. Remove from heat. Stir in lemon juice. Pour into cooled crust. Refrigerate 1 hour.
  3. In small bowl, beat cream cheese, powdered sugar and lemon extract until smooth. Beat in whipped topping at low speed until well blended. Add milk; mix until smooth and of spreading consistency. Spread thin layer of topping mixture around edge of crust. Reserve 4 raspberries for garnish. Arrange remaining raspberries over top of filling. Spread remaining topping over raspberries. Garnish with mint sprigs and reserved raspberries. Refrigerate 2 hours before serving. Store in refrigerator.

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Fresh Berry Cream Tart

8 servings
Prep time: 15 minutes
Start to finish: 2 hours 55 minutes

Crust

  • 1 Pillsbury refrigerated pie crust (from 14.1-ounce box), softened as directed on box

Filling

  • 1 8-ounce package cream cheese, softened
  • 1/3 cup sugar
  • 1 tablespoon orange-flavored liqueur or orange juice
  • 4 cups assorted fresh whole berries (small strawberries, blueberries, raspberries, and/or blackberries)
  • 1/3 cup red currant jelly, melted
  1. Heat oven to 450°F. Prepare pie crust as directed on package for one-crust baked shell using 9-inch tart pan with removable bottom. Bake for 9 to 11 minutes or until light golden brown. Cool completely.
  2. In small bowl, combine cream cheese, sugar and liqueur; beat until smooth and well blended. Spread cream cheese mixture evenly in cooled baked shell. Top with berries; brush berries with melted jelly to glaze. Refrigerate at least 2 hours before serving. Store in refrigerator.

Source: Pillsbury

Dessert 14 March 2017

Mucho Choco Tacos

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Mucho Choco Tacos

Prep Time: 20 Minutes
Start to Finish: 40 Minutes
Makes: 8 tacos

  • 8 Old El Paso Stand 'N Stuff taco shells (from 4.7-oz box)
  • 1 (24-ounce) package chocolate-flavored candy coating (almond bark)
  • 2 cups sliced fresh strawberries
  • 2 cups sliced bananas
  • 3/4 cup hot fudge ice cream topping
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon vanilla
  • 1 aerosol can whipped cream topping
  • 8 mint leaves, if desired
  1. Heat oven to 325°F. Heat taco shells as directed on box. Meanwhile, melt chocolate candy coating as directed on package.
  2. Carefully dip each taco shell into melted chocolate, using spoon to get chocolate on inside of shell; hold shells above bowl to let excess chocolate drip off. Stand shells upright on waxed paper; let stand until chocolate hardens, 10 to 15 minutes.
  3. In medium bowl, mix strawberries and bananas. Divide fruit evenly into taco shells.
  4. In small microwavable bowl, microwave fudge topping on High 30 to 45 seconds or until soft. Stir in cinnamon and vanilla. Drizzle topping over fruit in shells. Top with whipped cream; garnish with mint leaves. Serve immediately.

Source: General Mills Inc.

Dessert 23 February 2017

Sweet Spring Desserts

(Family Features) When the scent of fresh blooms begins to fill the air, it’s a sure sign that spring has sprung. It’s the perfect time of year to gather loved ones for a leisurely meal, then linger over dessert as you enjoy this season of refreshment.

No dessert menu is complete without an array of treats, and these creamy, homemade Blueberry Key Lime Cheesecake Bars are the perfect way to put a sweet finishing touch on your celebrations. Or go for a crowd pleaser with this Cherry Cheesecake Lush Dessert and its smooth, velvety texture and plump, juicy cherries.

The secret ingredient in each of these desserts is Lucky Leaf Fruit Fillings, which are GMO-free and contain plenty of fruit – and no high-fructose corn syrup – for exceptional tasting desserts every time. With popular flavors like apple, blueberry, cherry and strawberry, you have plenty of convenient, versatile ways to dress up desserts.

Find more tasty treats for all your spring entertaining at luckyleaf.com.

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Blueberry Key Lime Cheesecake Bars

Recipe courtesy of Inside BruCrew Life blog
Prep time: 25 minutes
Cook time: 45 minutes
Servings: 24

  • Nonstick cooking spray
  • 30 vanilla cream-filled cookies
  • 1/4 cup butter, melted
  • 3 packages (8 ounces each) cream cheese, softened
  • 3/4 cup sugar
  • 3/4 cup sour cream
  • 1/3 cup key lime juice
  • 1 tablespoon key lime zest
  • 1/4 cup flour
  • 3 eggs
  • green gel food coloring (optional)
  • 1 can (21 ounces) Lucky Leaf Blueberry Pie Filling, divided
  • 1 container (8 ounces) whipped topping, thawed
  • key lime slices (optional)
  1. Place baking sheet on bottom rack of oven. Fill halfway with water. Heat oven to 325° F. Line 9-by-13-inch pan with foil and spray with nonstick spray.
  2. Using food processor, pulse cookies until crumbly. Stir together crumbs and butter. Press evenly into bottom of prepared pan.
  3. Beat cream cheese until creamy. Add sugar and sour cream, and beat again until smooth. Add key lime juice, zest and flour, and beat until mixed thoroughly. Add eggs, one at a time, and beat gently after each. Add green food coloring to cheesecake mixture, if desired.
  4. Spread cheesecake batter evenly over crust in pan. Add 1 cup of blueberry pie filling over top of cheesecake. Use butter knife to gently swirl pie filling into cheesecake. Do not let knife go through to crust.
  5. Place pan on oven rack above tray of water. Bake 45-48 minutes. Remove immediately and place on wire rack for 1 hour then place in refrigerator until completely chilled.
  6. Cut into 24 squares and serve with whipped topping, remaining pie filling and key lime wedges.

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Cherry Cheesecake Lush Dessert

Recipe courtesy of Lemon Tree Dwelling blog
Prep time: 15 minutes
Cook time: 15 minutes
Servings: 12

  • 1 cup vanilla wafer crumbs
  • 1 cup finely chopped pecans
  • 1 cup butter, melted
  • 8 ounces cream cheese, softened
  • 1 cup powdered sugar
  • 16 ounces whipped topping, divided
  • 2 small boxes cheesecake-flavored pudding
  • 3 cups milk
  • 1 can (21 ounces) Lucky Leaf Cherry Pie Filling
  • 1/2 cup. chopped pecans
  1. Heat oven to 350° F.
  2. In medium mixing bowl, combine vanilla wafer crumbs, finely chopped pecans and butter.
  3. Press into 9-by-13-inch baking pan; bake 15 minutes. Remove from oven and cool.
  4. In separate mixing bowl, combine cream cheese, powdered sugar and 1 1/2 cups whipped topping. Mix until smooth; spread evenly over cooled crust.
  5. Combine cheesecake pudding mix, milk and 1 1/2 cups whipped topping, and mix until smooth. Spread evenly over cream cheese layer in pan.
  6. Top with pie filling, remaining whipped topping and chopped pecans.

Source: Lucky Leaf

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Dessert 10 August 2015

Classic Banana Cream Pie

Ingredients
  • 3 tablespoons cornstarch
  • 1 1/3 cups water
  • 1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
  • 3 egg yolks, beaten
  • 2 tablespoons butter or margarine
  • 1 teaspoon vanilla extract
  • 3 medium bananas, sliced and dipped in lemon juice from concentrate and drained
  • 1 (9-inch) baked pastry shell or 1 (9-inch) graham cracker crust
  • Whipping cream, whipped
Preparation
  1. In heavy saucepan, dissolve cornstarch in water; stir in sweetened condensed milk and egg yolks. Cook and stir until thickened and bubbly.
  2. Remove from heat; add margarine and vanilla. Cool slightly. Arrange 2 sliced bananas on bottom of prepared pastry shell.
  3. Pour filling over bananas; cover.
  4. Chill 4 hours or until set. Spread top with whipped cream; garnish with remaining banana slices. Refrigerate leftovers.
Preparation Time

15 minutes

Cook Time

10 minutes

Serves

Makes one 9-inch pie

Source

Eagle® Brand Sweetened Condensed Milk

Dessert 06 August 2015

Low Fat Raspberry Mousse

Ingredients
  • 2 (10-ounce) packages frozen red rasp-berries in syrup, thawed, divided
  • 2 1/2 teaspoons cornstarch
  • 1 (14-ounce) can Eagle Brand Low Fat Sweetened Condensed Milk (NOT evaporated milk)
  • 1 teaspoon lemon juice from concentrate
  • Red food coloring, optional
  • 1 (8-ounce) container frozen light whipped topping, thawed
Preparation
  1. In saucepan, combine one package undrained raspberries and cornstarch; cook and stir until thickened and clear. Chill while making mousse mixture.
  2. In blender, combine remaining package drained raspberries, sweetened condensed milk and lemon juice; blend until smooth. Place in bowl; stir in small amount of food coloring if desired. Fold in whipped topping.
  3. Spoon half mousse mixture into dessert dishes; top with equal portions of raspberry sauce then remaining mousse mixture. Chill at least 1 hour. Refrigerate leftovers.
Preparation Time

20 minutes

Chill Time

1 hour

Serves

Makes 12 servings

Notes, Tips & Suggestions

*Option: Use Eagle Brand Fat Free instead of Eagle Brand Low Fat Sweetened Condensed Milk

Variations

Replace frozen raspberries with strawberries or blueberries.

Source Eagle® Brand Sweetened Condensed Milk

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