Fruit Pizza that we have not tried yet but that looks good...

 https://www.melskitchencafe.com/best-fruit-pizza/#:~:text=This%20fruit%20pizza%20relies%20on,the%20dough%20before%20using%20it.

PERFECT FRUIT PIZZA

yield: 24 SERVINGS

 

prep time: 1HOUR HR

cook time: 12MINUTES MINS

INGREDIENTS

Sugar Cookie Crust:

• 3/4 cup (170 g) salted butter, softened to room temperature
• 1 cup (212 g) granulated sugar
• 1 large egg
• 1 large egg yolk
• 1 teaspoon vanilla extract
• 1 teaspoon fresh lemon zest, optional (but delicious)
• 2 cups (284 g) all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

Cream Cheese Frosting:

• 1/4 cup (57 g) salted butter, softened to room temperature
• 8 ounces (227 g) cream cheese, softened to room temperature
• 1 tablespoon sour cream
• 1/2 teaspoon vanilla extract
• 1 3/4 cups (200 g) powdered sugar
• Pinch salt

Fruit:

• Fresh strawberries, cut in half or quarters
• Fresh blueberries
• Red grapes, cut in half
• Kiwi fruit, peeled and cut into triangles
• Canned mandarin oranges, drained and patted dry
• Canned pineapple tidbits or chunks, drained and patted dry

INSTRUCTIONS 

• Preheat the oven to 350 degrees F. Line a half sheet pan (a rimmed baking sheet about 11X17-inches) with parchment paper and lightly spray parchment with cooking spray. See note for alternate pan sizes.
• For the sugar cookie crust: in large bowl, cream together the butter and granulated sugar with an electric handheld or stand mixer until smooth, 1-2 minutes.
• Mix in the egg, egg yolk, vanilla, and lemon zest. Add the flour, baking powder, baking soda and salt, and mix until no dry streaks remain (don't overmix).
• Press the dough into a rectangle shape in the center of the pan, about 10X14-inches. It doesn't have to be exact, just make sure it is fairly evenly thick throughout so it bakes evenly.
• Bake the crust for 10-12 minutes until just baked. It should be soft and not overly brown around the edges. Don't over bake. Let the crust cool completely.
• For the frosting: in a medium bowl, add the butter and cream cheese and beat with an electric mixer (handheld or stand mixer) until smooth, 30-60 seconds. Add the sour cream and vanilla and mix until smooth. Add the powdered sugar and pinch of salt, and mix until well-combined and light and fluffy, 1-2 minutes, scraping down the sides of the bowl as needed.
• Spread the frosting evenly on the cooled sugar cookie crust, leaving a thin border. Arrange fruit on top of the pizza. Chill in the refrigerator until serving. The fruit colors can bleed into the frosting, so it's best to serve within 1-2 hours of making the fruit pizza.

NOTES

Pan Size: a 9X13-inch pan can be used in place of the half sheet pan (the crust will be slightly thicker and take a bit longer to bake) or a circle pizza pan can be used. I would not suggest using a baking stone.

Cream Cheese: full fat cream cheese works best in the frosting recipe; light cream cheese can be used but will make the consistency of the frosting runnier. 

Fruit: the fruit given in the recipe is just a suggestion! The sky is the limit with other fruit options. Use ripe, fresh fruit that isn't overly juicy and will hold its shape. For canned fruit, make sure to drain well and pat very dry with paper towels.

©Mel's Kitchen Cafe — https://www.melskitchencafe.com/best-fruit-pizza/

Dirt Cake III (https://www.allrecipes.com/recipe/17540/dirt-cake-iii/)

Ingredients

• 1 (20 ounce) package chocolate sandwich cookies

• ½ cup butter, melted

• 2 (3.5 ounce) packages instant vanilla pudding mix

• 3 cups milk

• 1 (8 ounce) package cream cheese

• 1 (8 ounce) container frozen whipped topping, thawed

Directions

Using a blender or food processor, crush 2/3 of the cookies. Stir in the melted butter, then press into a 9x13 inch baking pan.

In a medium bowl, stir together instant pudding and milk. chill in freezer until thickened. Using an electric mixer, beat the cream cheese into the pudding. Fold the dessert topping into the pudding mixture by hand.

Spread over the prepared crust. Crush the remaining cookies in the blender, and sprinkle over the top of the pudding layer. chill for at least 4 hours or until serving time.

Green Soft Sugar Cookies

Green Soft Sugar Cookies are the easiest soft baked sugar cookies you will ever make. Soft, chewy and delicious.. this will be your new favorite recipes for soft sugar cookies. | A Wicked Whisk | https://www.awickedwhisk.com

Prep Time30 mins

Cook Time30 mins

Total Time1 hr

Course: Dessert, Snack

Cuisine: American

 

Servings: 48 cookies

 

Calories: 114kcal

 

Author: Heather - A Wicked Whisk

Ingredients

• 1 1/4 cup sugar + 1/2 cup for rolling
• 1 cup butter
• 3 egg yolks
• 2 tsp vanilla
• 1 tsp baking soda
• 2 1/2 cup all purpose flour
• 1/2 tsp cream of tartar
• 1/2 tsp salt
• Green Gel Food Coloring

Instructions

• Preheat oven to 350 degrees and line a cookie sheet with parchment paper
• Start by creaming together the sugar and butter in a large mixing bowl
• Add in the egg yolks one at a time and beat into the mixture before adding the next one
• Mix in the vanilla and salt
• In a separate bowl, mix together the flour, baking soda, cream of tartar and then slowly incorporate into your sugar batter .. this takes time, it will seem very dry at first but will come together nicely
• Add in the Green Gel Food Coloring and stir to combine
• Refrigerate dough for 20 minutes.
• Pour remaining 1/2 cup sugar into a separate bowl and roll your sugar cookies in the sugar to coat
• Spoon into 1.5 inch balls and place them on your cookie sheet - do no flatten!
• Bake for 12 - 13 minutes and remove.. let sit on the cookie sheet for 2 minutes before moving the cookies to a wire rack
• Let cool and enjoy!!

Nutrition

Serving: 1g | Calories: 114kcal | Carbohydrates: 13g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.34g | Monounsaturated Fat: 1g | Cholesterol: 30mg | Sodium: 58mg | Potassium: 30mg | Fiber: 0.04g | Sugar: 8g | Vitamin C: 0.2mg | Calcium: 150mg | Iron: 0.1mg

Lemon Squares

from (Alpha Bakery p.27)
1 cup flour
1/2 cup butter, softened,
1/4 cup powdered sugar

3/4 cup sugar

2 tsp. grated lemon peel (optional)

2 T lemon juice

1/2 tsp baking powder

1/4 tsp salt

2 eggs

1-Heat oven to 350.

2-Mix flour, butter, and powdered sugar in a small bowl. Press evenly into bottom and up about 1/2 inch of sides of an ungreased square pan, 8x8x2 inches. (If dough is sticky, flour fingers.) Bake 20 minutes.

3-Beat remaining ingredients in a medium bowl on medium speed until light and fluffy. Pour over hot crust.

4-Bake just until no indentation remains when touched lightly in center, about 25 minutes. Let stand until cool, then dust with more powdered sugar and cut into about 1 1/2 inch squares. Makes 25 squares.

Sariah's Buttercream Frosting

Ingredients:

½ cup unsalted butter, softened

1 ½ tsp. Vanilla extract

2 cups confectioners' sugar, sifted

2 T milk

3 drop food coloring, or as needed (optional)

Directions:

1-Cream room temperature butter for three minutes (can use the bosch mixer). 

2-Slowly add in powdered sugar, ½ cup at a time. 

3-Beat in vanilla extract.If want it to be white, use clear vanilla extract.

4-Pour in milk and beat for an additional 3-4 minutes. 

5-Add food coloring, if using, and beat for 30 seconds until smooth or until desired color is reached.

Best Brownies (for graduation parties)

Best Brownies
1/2 cup butter
1 cup white sugar
2 eggs (mixed up)
1 tsp vanilla extract
1/3 cup unsweetened cocoa powder
1/2 cup flour
1/4 tsp salt
1/4 tsp baking powder
1/2 cup chocolate chips

1-Preheat oven to 350 degrees. Grease and flour an 8" square pan.
2-In a large saucepan, melt butter. Remove from heat, and stir in sugar, eggs, and one teaspoon vanilla.
3-Mix cocoa, flour, salt, and baking powder together then add to saucepan.
4-Spread batter into prepared pan.
3-Bake in preheated oven for 25 to 30 minutes. Do not overcook.

To make for a larger crowd (graduation party), triple the recipe and use a large cookie pan. Bake at 350 for 25 minutes.

Pumpkin Pull-Apart Bread Rolls

Ingredients: 
12 Rhodes Dinner Rolls (in frozen food section), thawed but still cold
(or use Rhodes Copycat Dinner Rolls recipe)
1/3 cup melted butter
3/4 cup sugar
2 tsp pumpkin pie spice

Optional Glaze:
3 TBS butter
2 TBS brown sugar
3/4 cup powdered sugar
1 tsp vanilla flavoring

Spray a loaf pan, or an oval Pyrex.
Once thawed, but cold, slice the bread rolls in half.  Melt the butter in one bowl, and mix the sugar and spice together in a another bowl.  Dip each 1/2 in the butter, and then in the sugar mixture.  (I put all of them in the butter, and coated, and all of them in the sugar mixture and coated well. Sprinkle any butter or sugar over the top.

Put the bread pieces in the loaf pan or Pyrex, and cover with a sprayed Saran wrap.  Let sit till double in size.

Bake at 350 degrees for 30-35 minutes, but cover with foil half way through so the top doesn't burn.

Meanwhile mix together the rum glaze ingredients well.

When the buns come out of the oven, spread or drip the glaze on the bread.

Eat when warm...they are incredible.

from Sarah at the Cloverlane blog

(http://www.memoriesoncloverlane.com/2019/10/easy-pumpkin-pull-apart-bread-new-and.html)

Key Lime Pie

Ingredients:
Graham Cracker Crust:
-1/3 of a 1-pound box graham crackers
-5 T melted unsalted butter
-1/3 cup sugar

Filling:
-3 egg yolks
-2 tsps lime zest
-1 (14 oz) can sweetened condensed milk
-2/3 cup freshly squeezed key lime juice, or store bought

Topping:
-1 cup heavy or whipping cream chilled
-2 T confectioners' sugar

Directions:
1-For the graham cracker crust: Preheat the oven to 350 degrees F.
2-Break up the graham crackers; place in a food processor and process to crumbs. If you don't have a food processor, place the crackers in a large plastic bag; seal and then crush the crackers with a rolling pin. Add the melted butter and sugar and pulse or stir until combined. Press the mixture into the bottom and sides of a pie pan, forming a neat border around the edge. Bake the crust until set and golden, 8 minutes. Set aside on a wire rack; leave the oven on.
3-For the filling: Meanwhile, in an electric mixer with the wire whisk attachment, beat the egg yolks and lime zest at high speed until very fluffy, about 5 minutes. Gradually add the condensed milk and continue to beat until thick, 3 or 4 minutes longer. Lower the mixer speed and slowly add the lime juice, mixing just until combined, no longer. Pour the mixture into the crust. Bake for 10 minutes, or until the filling has just set. Cool on a wire rack, then refrigerate. Freeze for 15 to 20 minutes before serving.
4-For the topping: Whip the cream and the confectioners' sugar until nearly stiff. Cut the pie into wedges and serve very cold, topping each wedge with a large dollop of whipped cream.

We had this for St. Patrick's Day (2019) and it was WONDERFUL!
Recipe courtesy of Joe's Stone Crab
Show: Giada's Weekend Getaways/Episode: Miami
Total: 1 hr 3 min
Prep: 25 min
Inactive: 20 min
Cook: 18 min
Yield: 1 (9-inch) pie
Level: Intermediate

The Best Pie Crust

2 ½ c sifted flour

1 T sugar

1 egg, separated (or a flax egg which is 1T ground flax seeds with 2.5 T water)

1 t salt

1 c shortening

milk

Sift together flour, sugar & salt. Cut shortening in. Put egg yolk into measuring cup & add enough milk to make 2/3 c. Add to shortening mixture. Mix just enough so dough shapes into a ball. Shape ½ the dough to the pie pan. Either roll out the other half & place on top (after adding filling) or roll out into strings & place criss-cross on top of the filling. Whip the egg white till frothy, brush onto pie crust. Bake as usual.

Apple Crisp

Flowell Ward Cookbook

3 medium apples, peeled & sliced

¾ c brown sugar

¾ c oatmeal

½ c flour

½ c butter

1 t cinnamon

Preheat oven to 350. Grease 8x8 pan. Layer apples in. Mix other ingredients. Sprinkle over apples. Bake 35-40 min.

Caramel Apple Dip

Ingredients:
1 8oz pkg cream cheese
3/4 c. brown sugar
1/4 c. white sugar
1 tsp. vanilla

Whip all ingredients together. Eat at your own health risk...
https://culinaryhill.com/caramel-apple-dip-recipe/