Fruit Pizza

When I was getting married one of my bridal showers was a kitchen-themed shower.  On that day my mother in law gave me a little book of recipes that she had complied herself.  Some were old recipes from her own mother, some were of her kids' favorites and some were relatively new recipes that she had lots of positive comments on the first time she made them.  She photocopied the orginal recipe to preserve others' handwriting and such.  It was a very thoughtful and heartfelt gift. 

I use those recipes often.  There are still some that I haven't tried at all.  I suppose I should make it a goal to try each one.  But the ones I've tried have all been successes!

This recipe is one that my sister especially liked the first time that I made it.  Since today is her birthday and she happens to be with us this morning (a rare treat!!!) I decided to make it for her.  And I even remembered to take a picture.  This dessert can be as pretty as you have time to make it. 

Fruit Pizza

Crust -
1/4 c butter or magarine, softened
1/2 c sugar
Cream together.  Add:
1 egg
1/2 t vanilla
Blend well.  Add:
1 1/4 c flour
1/4 t baking soda
1/4 t baking powder
1/4 t salt
Mix well. Cover and chill for 30 minutes, until easy to handle. Press dough into a greased baking sheet or 12-14 in round pizza pan.  Bake at 350 degrees for 12-14 minutes, until golden brown.  Cool completely.

Cream Cheese Mixture -
4 oz softened cream cheese
1/4 c powdered sugar
Cream together until smooth. Add:
1 c whipped topping
Blend together.  Spread over cooled crust.

Suggested Fruit Toppings -
1 firm banana
1 c sliced strawberries
8 oz can mandarin oranges, drained
2 kiwi, peeled and sliced
1/3 c fresh blueberries
Arranged as desired.

Glaze-
1/4c suager
1/4 c water
1/4 c orange juice
2 t cornstarch
Bring to a boil in saucepan, stirring constantly.  Boil 2 minutes or until thickened.  Cool to room temp (about 30 minutes).  Brush over fruit.  Store in fridge.

Mike's Granola Bars

{I'm alive! Sorry I haven't posted in over a month...I started a new job and just haven't had very much free time to just...blog.}

I started making these granola bars for my husband about 6 months ago, and I've been tweaking it ever since. I think we've finally came to a combination that suits him well. He says they are more filling than most store bought granola bars and just taste "fresher". I've just nibbled on a few here and there but every bit I do get is tasty!

Servings: 8 big bars (or 16 regular sized ones)
Adapted from Alton Brown



Ingredients
2 cups old fashion rolled oats
1/2 cup shelled sunflower seeds
1/2 cup wheat germ
1 cup peanuts

1/2 cup honey
1/4 cup brown sugar, packed
2 tablespoons unsalted butter
2 teaspoons vanilla extract
1/2 teaspoon kosher salt
6 oz chopped dried fruit, any combination*

*I used welch's mixed fruit and I found it in my baking aisle by the chocolate chips.

Directions
1. Spray a 7x 11 glass baking dish with Pam. Preheat over to 350 degrees F.

2. Spread the oats, sunflower seeds, peanuts, and wheat germ onto a sheet pan. Place in the oven and toast for 5 minutes, stir, and toast for 5 more minutes.

3. Meanwhile, combine the honey, brown, sugar, butter, extract, and salt in a medium saucepan and place over medium heat. Cook until the brown sugar is dissolved.

4. Once the oat mixture is done, remove it from the over and reduce the heat to 300 degrees. Immediately add the oat mixture to the liquid mixture, add dried fruit, and stir to combine. Turn mixture out into the prepared baking dish and press down (I used wax paper on top of the mixture and my peanut butter jar to press). Place in the oven and back for 25 minutes.

5. Remove from the oven and allow to cool completely and store in airtight container.

Note: When buying the wheat germ, I've found toasted and untoasted. If you can only find toasted, don't toast it in the oven with the oats and nuts. Just add it in when you add the dried fruit.

Enjoy!

Puff Pastry Pudding Cup

I made this for dessert on Valentine's Day. It's a very simple and inexpensive dessert. It reminded me of a custard pie we had on our honeymoon in Dublin.

Ingredients
puff pastry shells
french vanilla instant pudding
fresh fruit-I used strawberries, blackberries and kiwi

Directions

1. Bake puff pastry shells according to the package; let them cool.
2. Prepare instant pudding according to the package.
3. Pipe the pudding in to each shell; I used a zip lock bag for this.
4. Cut up the fruit, and place on the pudding and on the plate.

*Each package of puff pastry shells contain 6 shells, but you can bake as many as you need. One package of pudding will fill all 6 shells.