9 Minute Fresh Fruit Pie-Desserts

INGREDIENTS:
1 (9 inch) prepared graham cracker crust
1 cup white sugar
5 tablespoons cornstarch
1/8 teaspoon salt
1 1/2 cups cold water
1 apple, cored and diced with peel
1 banana, diced
1 (15 ounce) can pineapple tidbits, drained
1/4 cup chopped pecans
1/2 teaspoon red food coloring
1/2 teaspoon fruit preserver
1 1/2 cups nondairy whipped topping

--------------------------------------------------------------------------------

DIRECTIONS:
In a medium saucepan combine sugar, cornstarch and salt. Pour the water into the cornstarch mixture and stir together over medium heat until it starts to boil. Continue stirring for about one minute; mixture should be thick and clear in color. Remove from heat and set aside to cool.
Mix together the apple, banana, pineapple and pecans in a medium bowl. Combine fruit with cooked mixture, adding food coloring and fruit preserver; pour into graham cracker crust. Cover and refrigerate for about an hour. Serve with whipped topping; garnish with chopped pecans if desired.

Watergate Pie

1 c Flour
1 Cube soft margarine
1 1/2 c Chopped walnuts
8 oz Softened cream cheese
1 c Powdered sugar
16 oz Container Cool Whip
2 sm Pkgs. instant pistachio
Pudding
Or any flavor desired

There are 4 layers to this recipe. Use an 8 x 12 inch baking dish. 1ST
LAYER: Mix together the following ingredients: 1 cup flour, 1 cube soft
margarine and 1 cup walnuts. Press in bottom of dish to make crust. Bake
at 350 degrees for 15 minutes. Cool completely. 2ND LAYER: Cream cheese,
powdered sugar and 1 cup Cool Whip. Mix together and spread over the crust.
3RD LAYER: Mix pistachio instant pudding mix with 3 cups of milk and
spread over 2nd layer. 4TH LAYER: Spread remaining Cool Whip on top and
sprinkle with fine chopped nuts. 12 servings.

1,000 Calorie-A-Bite Trifle

1,000 Calorie-A-Bite Trifle



-----------------------------------FRUIT-----------------------------------
3 Pears
8 oz Raspberries
-(tinned or fresh)
1 Passion fruit
Dry sherry
-(1 bottle)

--------------------------------SPONGE CAKE--------------------------------
1/2 c Butter
10 T Sugar, castor
1 1/4 c Flour, self-raising
2 Eggs (slightly whisked)

----------------------------------CUSTARD----------------------------------
2 Eggs
1 pn Salt
1 pn Nutmeg
10 oz Double cream
-(or use whipping cream)

----------------------------------TOPPING----------------------------------
10 oz Double cream
Roast almonds

Peel and slice pears, drain raspberries if tinned, and scoop out passion
fruit. Place fruit in large trifle bowl and add an ample quantity of
sherry. Leave for twenty-four hours to soak in the refrigerator.

Preheat oven to 350 degrees F. Cream butter and sugar until light and
fluffy. Add eggs and about 2 T of flour and beat. Fold in rest of flour.
Bake in 7-inch square tin for 25-30 mins until brown. Let cool. Slice into
fingers and arrange on top of fruit. More sherry may be added at this
point.

Pour one large glass of sherry. Mix eggs and add all ingredients to small
bowl. Place bowl in pan of simmering water. Stir continuously with wooden
spoon, sipping sherry, until custard thickens. This takes about ten
minutes. Pour custard on top of sponge. Chill in fridge. Whip cream until
stiff and smooth over top of custard. Arrange almonds decoratively.

Brown Bag French Apple Pie

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Collection Of Delicious Dessert Recipes



"Brown Bag" French Apple Pie"


----------------------------FOR THE PIE--------------------
1 1/2 c All-Purpose Flour
1/2 ts Salt
1/2 c Shortening
5 tb ICE Water
8 c Apples [peeled & sliced]
1/4 c Granulated Sugar
2 tb All-Purpose Flour
1/2 ts Nutmeg, Ground
2 tb Lemon Juice
1 ts Cinnamon, Ground

------------------------------FOR THE TOPPING------------------------------
1/2 c Granulated Sugar
1/2 c All-Purpose Flour
1/3 c Butter
1 lg Paper Bag
Vanilla Ice Cream

Preheat the oven to 400 degrees.

To make the pie: 1) Combine the first measure of flour, salt and shortening
using a pastry blender until the mixture resembles coarse crumbs, then stir
in the water a little at a time, using a fork, and form the dough into a
ball.

2) Roll out the pastry dough on a lightly floured board. Roll to an 11" or
12" diameter and fit into a 9" pie pan fluting the edges.

3) Combine the sugar, the second measure of flour, the cinnamon, the nutmeg
and the lemon juice in a large bowl then toss the apple slices in the
mixture and arrange them in the pie crust.

To make the topping: 4) Combine the sugar and flour in a bowl and cut in
the butter using a pastry cutter then sprinkle the topping over the apple
filling.

5) Place the pie in the LARGE paper bag and place the paper bag on a baking
sheet and loosely fold the open end of the bag under. Bake until the apples
are tender (50-60 minutes).

6) Carefully remove the pie from the bag ~ CAUTION: WATCH OUT FOR THE STEAM
COMING OUT OF THE BAG!

7) Serve warm with generous portions of vanilla ice cream.


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