FROZEN PASTRY DOUGH LOVES BERRIES

Pastry and fruit, especially berries, like ham and cheese, are two foods which happily combine to create wonderful flavor experiences. They co-produce many items, from casual treats to show-stopping desserts and quite easily too, when using the pre-made frozen pastry doughs available in most supermarkets. There are pie crusts, cookie batters and the difficult puff pastry and phyllo doughs, both in sheets and cups. Frankly, I prefer to make my own basic pie crusts and fruit pizza cookie dough (recipes below) but no way will I turn my back on the puff pastry or phyllo. They’re difficult, time consuming and expensive, not to forget tricky, to make while the commercial ones are reliable and top quality.

Pastry compliments many foods, especially other fruits, and recipes are interchangeable. To show this versatility, a variety of fillings are given here. To see more recipes for stone and other fruit pastry desserts go to Aug.26, 2021,   Aug. 9 and 16,2019 and for information about puff pastry, go to  May 24,2018.

Berries don’t keep well, so it’s best to use them soon. Also, they tend to crush under their own weight, and so should be stored in a container allowing few layers, especially when freezing. Rinse them well just before using and dry, spread out, on paper towels. Even tiny droplets of water dilute their rendered juice. Otherwise, berries are easy to work with and for presentation, nothing beats berries for freshness and color.

There are several types of pie crusts available in foil and and regular pie dough is sold in frozen rounds. able to roll to fit your needs as can cookie dough and puff pastry sheets. Phyllo dough is a bit more temperamental, so read and follow the package directions.

I’m including Wonton wraps in this post. They are a dough, available in the markets, though not frozen. However, they’re excellent baked into pastry cups and baked or fried as individual pockets holding savory morsels.

I start with tartlets-small tarts—because it’s an overall category which uses every type of pastry dough and gives a general idea of how to work with each. There is a recipe following that paragraph and then illustrations for each of the other doughs. I’ve tried to find more unusual ones to spark your interest.

RECIPES

Tartlets: Makes 12

1 box Puff Pastry- -2 sheets (2) 6 cup muffin tins Roll the pastry out to the point where (6) 5 inch circles can be cut from each. Place a circle in each muffin hole. Cut (12) 5 inch circles of parchment or waxed paper and place on top of the pastry. Weigh them down with dried beans or rice. This is the way to maintain the cup shape as the pastry cooks and rises. Bake in a preheated 400 deg. oven 10 – 15 min. until pastry is golden. Remove paper and weights and cool pastry cups on a rack.
 Fillings: 1) Fresh berries mixed with a bit of sugar and topped with whipped cream

Other Shell Choices
1) Wonton Cups: Makes 24 –From Eat Up and Slim Down by Jane Kirby and David Joachim
24 wonton wrappers
2Tbs. melted butter
Line a wrapper in each cup of a 12 cup or (2) 6 cup muffin pans. Brush with butter. Lay a 2nd wrapper diagonally on the first and brush with butter. Bake in a preheated 350 deg. oven for 10 min. Cool, then remove from pan.
2) Puff pastry shells or phyllo cups; these are sold frozen in most supermarkets. As a tip, sprinkle the puff pastry shell liberally with sugar before baking as a decorative touch. Fill with fresh or prepared fruit topped with cream or use the recipe above. Only thaw these items as needed and don’t attempt to refreeze any uncooked ones. Store cooked items airtight.
3) Pastry Dough: dough for a 2 crust pie, which should be enough for 6 individual desserts.
1) Tart Shells: Cut the dough in strips slightly wider than the diameter of the muffin tin cups or custard cups which will be used for baking. Put one strip in the cup; put a dot of water in the center of the bottom one and lay the other strip at right angles across it. Lightly press the edges together to seal and trim the top edges folding a bit over to make a rim. Fill partially with raw rice or beans, bake at 450 deg. for about 12 min.
2) Individual Galettes: Using a saucer as a template, cut dough in rounds. Place on a baking sheet and fold up edges in pleats to make sides. Allow for about 1 ¼ inches all around. Fill with crumpled waxed paper or parchment paper to hold the shape and bake at 450 deg. about 12 min. Cool, carefully remove paper, fill and garnish in any of the above ways.
4) Turnovers: Using the saucer templates, cut the dough as above. Place 1 soup spoon of drained, prepared fruit on the center. Fold over to make a half moon. Dampen edges and crimp with a fork to seal and prick the top 2 or 3 times. Bake on a sheet in a preheated 450 deg. oven about 15min. until golden. Cool, garnish with powdered sugar, or whipped topping and serve. Alternatively, sprinkle with granulated sugar before baking and simply drizzle with reserved juice.

Glazed Strawberry Tart: (1) 9 inch cooked tart shell or (6) 2 ½ inch tart shells
6 cups washed and hulled strawberries—divided in 2 parts= 3cups of the best berries and 3 cups regular
1/3 cup sugar
1Tbs. lemon juice
1Tbs.cornstarch
Drop+ red food coloring—as needed to give a rich color
Arrange the 3 cups of the best berries in the pastry shells and mash the others well. Strain through a fine sieve, pressing down to release juice. Cook the juice with the other ingredients over low heat until they form a thick, clear sauce. When slightly cool, pour the sauce over the berries in the shells. Serve chilled, optionally with whipped cream.
NOTE: See tip above for using this recipe all year

Pie Dough

Strawberry-Cream Cheese Pie; Serves 6-8
9 inch baked pie shell—commercial is fine
(1)3 oz. pkg. cream cheese
2 pts. Strawberries- washed and hulled
¾ cup sugar
3 Tbs. cream
2 Tbs. cornstarch
Pineapple juice
Blend the cheese and cream until smooth and spread over the pie shell. Select the best berries and slice them. Chop the rest and let stand with the sugar until juicy, then mash and rub through a sieve. Mix the mashed berries with the cornstarch to a paste and add enough pineapple juice to equal 1 ½ cups. Cook stirring constantly over medium heat, until thick and transparent. Cool and pour ½ the mixture into the pie shell. Cover with the sliced berries and pour on the rest of the cornstarch mixture. Chill well.

Plum Rustica, or Galette: Serves 6-8- from my book Dinners with Joy
Crust–Roll to a 12 inch round. Transfer to a parchment or foil covered cookie sheet, or a pizza pan for baking. Optionally, sprinkle 1/3 cup chopped, toasted nuts over the bottom for plums, a sprinkle of cinnamon works for the other fruits.
Depending on size, fill the center with a 1 lb. to 1 ½ lb. fruit, leaving a 2 to 3 inch margin. (Apples pears and peaches should be peeled and sliced. Plums and apricots can be halved and stoned.)
Dot fruit with ½ Tbs . butter. Sprinkle with 1 Tbs. cornstarch, 1 Tbs. sugar and ½ tsp. lemon juice.
Carefully fold edges of pastry up around filling, pleating as you go. The edges can be brushed with cream or ^{egg white and sprinkled with sugar as decoration. Bake at 400 degrees for 30 min. Cool on sheet; preferably on a wire rack. This can be moved to a plate for serving, but as the name implies, it’s a “rustic” or casual pastry, and I like to bake it and serve it in a pizza pan.
NOTE: While still hot, combine ½ cup melted red currant jelly and 1 Tbs. Grand Mariner and pour over the top.}

Apricot Galette: Serves 8-10
Refrigerated pie crust
1 ½ lbs. apricots-halved or quartered (@6 cups)
½ cup sugar + 2 tsp.
2 Tbs. cornstarch
1 tsp. butter
1 egg white OR ¼ cup milk
To use a refrigerated pie crust, dust with powdered sugar and roll to 12” round. If rolling is not required, dust with 1 Tbs. powdered sugar and ¼ tsp. cinnamon, before adding fruit.
For crust—roll on a floured board to a 12” round, transfer to a parchment or foil covered cookie sheet.*
For Filling– Preheat oven to 400 degrees.
Mix apricots, ¼ cup sugar and cornstarch in a bowl to coat well. Spoon the filling into the center of the crust, leaving a 2 ½’ margin. Dot top with the butter and fold the crust edges up over the filling, pleating them as you go to form a circle with an open center. Brush the crust with egg white or milk and sprinkle with extra 2 tsp. of sugar. Bake for 20 min. reduce heat to 375 deg. and bake 15-20 min. more or until browned and bubbly. Cool completely on the baking sheet on a wire rack. When sufficiently cool, use a spatula to slide the rustica onto a plate. Serve alone, or with ice cream, whipped cream, warm caramel sauce or cheese.
*An easy way to do this is to cover the board with wax paper, liberally dusted with flour. Roll out the pastry, lay the parchment covered baking sheet over it, and flip the pastry, board and all over onto the sheet. Remove the wax paper and proceed with filling the pie.

PUFF PASTRY

Berry Napoleons: Serves 4-6
1 sheet puff pastry – rolled out to 9 x 12 inches
1 pint fresh berries of choice
1 ½ cup heavy cream or 2 cups whipped topping, or ice cream
Cover a baking sheet with parchment paper. Cut the dough into (12) 3 x 3 inch squares. Bake on the paper in a preheated 400deg oven for 15 min. or until golden. Cool and store air-tight if not to be used at once.
TO SERVE: Whip cream if using. Lay a square of pastry on a plate, place a portion of the cream then berries on top. Place the next piece of pastry on an angle on top. If serving 6, garnish with powdered sugar. If serving 4, repeat layers, placing the top piece of pastry at another angle, garnish with powdered sugar.

Puff Pastry Tart: Serves 6-8– A Martha Stewart Recipe
1 cup shelled toasted pistachios + 1 Tbs.
½ cup sugar
1 stick butter pulse
1 large egg
1 teaspoon pure vanilla extract
Pinch salt
Flour for dusting
1 lb. box puff pastry-thawed
1 ¼ lb. apricots cut in ¼ inch slices
1 egg yolk
1 Tbs. heavy cream
2 Tbs. raw sugar-granulated O.K.
¼ cup apricot jam
Pulse the 1 cup nuts, sugar and butter into a paste . Add next 3 ingredients and pulse to combine. Set aside.
On a lightly floured surface, press edges of both pastry sheets together to form one large sheet. Roll out to a 9-by-17-inch rectangle; transfer to a baking sheet. Spread reserved pistachio mixture over dough, leaving a 3/4-inch border. Position rectangle so that a short end is nearest you. Arrange apricots on top in 4 vertical rows, alternating direction in which apricots face from row to row. Fold in edges of dough; use your index finger to make a scalloped border. Refrigerate until cold, about 30 minutes. . Preheat oven to 400 degrees. Whisk together yolk and cream; brush egg wash over edges of tart shell. Chop remaining tablespoon nuts; sprinkle nuts and turbinado sugar over apricots . Bake, rotating sheet halfway through, until crust is deep golden brown and fruit is juicy, about 35 minutes. Let cool on a wire rack. . Meanwhile, heat jam with 1 ½ tablespoons water in a small saucepan over low heat, stirring, until thinned, about 2 minutes. Pass through a fine sieve into a small bowl. Brush glaze over fruit.

PHYLLO DOUGH

Phyllo Mushroom Bundles- Serves 8 – From- https://www.thepioneerwoman.com/food-cooking/recipes/a
1 package (1 Roll) Phyllo Dough

1 stick Unsalted Butter

4 c. Chopped Mushrooms

4 cloves Garlic, Minced

1/2 c. Dry White Wine

Salt To Taste

1/3 c. Grated Parmesan Cheese

Melt 1/2 stick butter in a bowl. Set aside.
Melt 1/2 stick butter in a skillet over medium heat. Add garlic and mushrooms and cook for 1 minutes. Pour in wine, stir to mix, and cook for five minutes, or until all liquid is cooked off. Turn off heat and set aside. Unroll phyllo dough. Cut stack in half. Working quickly, place 1 sheet on a flat surface and brush lightly with melted butter. Place another sheet on top and brush with butter. Repeat this until you have four to five sheets of phyllo. Do not brush top layer with butter. Cut this buttered stack into four equal squares (rectangles). Place a spoonful of mushroom mixture in the middle of each square. Sprinkle Parmesan over the top of each mushroom. Gather each square into a neat little bundle, pinching the neck so that it remains as closed as possible when it bakes. Place bundles on a greased or parchment-lined cookie sheet, pressing lightly so that they’re flat on the bottom. Bake at 375 degrees for 15 minutes, or until golden brown. Serve immediately.

Apple Strudel: Serves 6-8- From- https://www.thepioneerwoman.com/food-cooking/recipes/a

1/4 c. golden raisins

1/4 c. spiced rum

1/2 c. + 2 tablespoons butter, melted and divided

1/2 c. panko breadcrumbs

2 large granny smith apples (about 1 lb), peeled, cored and thinly sliced

1 tbsp. lemon juice

1/3 c. granulated sugar

1/2 tsp. ground cinnamon

10 sheets filo pastry (from 1, 16oz. package)

Powdered sugar, to garnish

Vanilla ice cream or whipped cream, to serve

In a small bowl, combine the raisins and rum. Set aside for 30 minutes. Drain off the rum and set the raisins aside.  Add 2 tablespoons of butter to a medium skillet and melt over medium heat. Add the panko breadcrumbs and stir well to coat them with the butter. Cook 3-5 minutes, stirring frequently, until golden brown. Transfer them to a plate and set aside. Preheat the oven to 350 degrees. In a medium bowl, combine the apple slices and lemon juice. Stir in the granulated sugar and cinnamon, mixing all well to coat. Fold in the raisins.Melt the remaining ½ cup of butter. On a lint free tea towel, place 1 sheet of filo pastry. (keep the other sheets of filo pastry covered with plastic wrap while working). Brush a thin layer of melted butter all over the pastry. Place another filo sheet on top and brush all over with more butter. Continue until you have used all of your filo sheets (finishing with a brush of butter- you should have a little bit of butter left over).With the long side of the filo facing you, sprinkle the dough all over with the breadcrumbs, leaving a 1” border on all sides. Stack the apples in a row across the long side, covering one-third of the pastry, closest to you. Drizzle the apples with 2 tablespoons of the remaining juices in the bowl. Using the tea towel to help roll the delicate filo dough, fold the short sides of the filo dough over the apples. Then, starting with the side of the dough with the apples, roll the dough into a log shape. Transfer the roll on to a baking sheet lined with parchment paper, seam side down. Brush all over with the remaining melted butter.Bake for 30-35 minutes, or until golden brown and crispy. Let cool completely on the baking sheet. Dust with powdered sugar before serving with vanilla ice cream or whipped cream. Save the rum from soaking the raisins and use it to spike a drink.

COOKIE DOUGH

Strawberry-Blueberry Pizza; Serves 14-16
4 cups fresh strawberries – washed and hulled
3 cups fresh blueberries – washed
1 roll shortbread cookie dough
¾ cup apricot jelly + 3 Tbs. water
2 cans whipped cream
(1) 12 inch pizza tin
Roll out the cookie dough to fit the pizza tin, leaving a bit of an edge to fold over making a rim, if possible. Prick a few times with a fork, cover with waxed paper and pie weights (raw rice will do), and bake according to package directions. When cool, place the fruit decoratively over the top, slicing any large strawberries so they appear of even size. Melt the jelly in the water over low heat until it’s a smooth liquid. While still hot, spoon evenly over the fruit to give a glazed appearance. Chill well and serve with whipped cream topping.

WONTONS

Wonton Strawberry Cups: Serves 12   
12 wonton wrappers

3 tablespoons butter, melted

1/3 cup packed brown sugar

1 cup neutral flavor jelly (apple, apricot) or cheese frosting from recipe

3 cups fresh strawberries, sliced with 12 left whole or halved to top filling

Whipped cream and fresh mint, optional garnish

Brush one side of each wonton wrapper with butter. Place brown sugar in a shallow bowl; press buttered side of wontons into sugar to coat. Press wontons sugared side up into greased muffin cups. Bake at 325° for 7-9 minutes or until edges are lightly browned. Remove to a wire rack to cool. Spoon a heaping tablespoon of cheese mixture* or jelly into each wonton cup. Top with strawberries. Garnish with whipped cream and mint if desired.

CAKES THAT SAY “ HI SPRING!”

For years I’ve been explaining why appropriate cakes are the ideal dessert for winter holiday events. They’re delicious, popular, decorative, can be made ahead, frozen and thawed before serving. (See post of Dec.9, 2020)  Last year, I suddenly realized a different line of appropriate cakes are ideal for the spring holiday feasts too, for the same reasons.

The general conception of ‘spring desserts’ is a berry presentation, but, as stated last week, Mother Nature is usually late, especially with fruits, for the holidays. There are fresh berries, particularly strawberries and blueberries, in markets all year but lacking the taste and texture of field grown local crops, they’re better for baking at this time. Pastry simply doesn’t shout ‘SPRING’. 

Cake can mimic the colorful candies of the season, even copy some textures and flavors, like chocolate and coconut. Still better, they provide wonderful spaces to use those berries to create fabulous decorations.

Spring Cakes are lighter in texture and more subtle in flavor. They bring a freshness to the table which personifies the spirit of the season. Spring Cakes are great as treats on a weeknight or weekend, such as the Vegetable Cake below, and with small alterations or optional frostings and garnishes, most become a decorative headliner at a holiday feast or special occasion.

Another feature of Spring Cakes is their individuality. All of the recipes below, with two exceptions, are made from scratch rather than commercial mixes. Yet all of them require little more effort and no more time or cost for additional ingredients than commercial products. So give them a try—You’ll be so glad you did!! P.S. I’ve put personal notes on several recipes.

RECIPES

Fresh Blueberry Cake: Serves 8-10

5 Tbs. butter

2 ¼ cups flour

1 cup sugar

2 eggs

¼ cup milk

2 tsp. baking powder

1 tsp. EACH vanilla and cinnamon

2 cups fresh blueberries sprinkled with a little sugar

Cut 4 Tbs. butter into flour and sugar until it resembles pebbles. Reserve ¼ cup of mixture. Add remaining ingredients, except blueberries and cinnamon, and best until smooth. Pour batter into a greased spring form pan, turning pan so batter forms a rim around the pan edge, leaving a hallow in the center. Place berries in hallow. Mix 1 Tbs. butter, cinnamon and reserved batter with hands until small crumbles appear and scatter them over the berries. Bake in preheated 450 deg. oven for 5 min., reduce heat to 350 deg. and bake 30 min. more. Serve warm or cold.

Boston Cream Pie: Serves 10-Despite the name this is actually a cake and great for the season, Try it with a garnish of coconut for Easter.

CAKE

1/3 cup butter-softened

1 cup sugar

2 eggs

1 tsp. vanilla

1 ¼ cups flour

1 ½ tsp. baking powder

¼ tsp. salt

¾ cup milk

FILLING

1/3 cup sugar

2 Tbs. cornstarch

1 ½ cups milk

2 egg yolks-slightly beaten

1 Tb. butter

1 tsp. vanilla

GLAZE

1 Tbs. water

1 Tbs. butter

3 Tbs. cocoa

1 cup confectioner’s sugar

½ tsp. vanilla

For cake-Beat first 4 ingredients until light and fluffy. Combine next 3 and add alternately to egg mix with milk. Pour batter into (2) 9 inch greased cake pans and bake in a preheated 350 deg. 30 min.

For Filling-Combine first 4 ingredients in a saucepan and cook over medium heat, constantly stirring, until mixture boils. Boil 1 min. until thickened. Remove from heat and add butter and vanilla. Stir to incorporate, cool and chill covered.

For glaze-Bring butter and sugar to a frothing boil, in a saucepan. Remove from heat add cocoa and beat in sugar and vanilla until smooth. Immediately pour over assembled cake allowing it to drip down the sides.

For assembly– Make filling before cake. After cake is completely cooled, divide each layer in half to make 4 layers. Coat 3 of the layers with filling, and place on top of each other ending with the 4th layer. Pour hot glaze over. Cool and/or chill before serving.

Modified Opera Cake: Serves 10-12-A great dessert for events all year.

(3) 9 inch round cake pans—available as a 3-pack in a dollar store

Parchment paper or waxed paper

1 box yellow cake mix and ingredients listed on package*

8 oz. container whipped topping

8 oz. cream cheese

1 tsp. almond extract

1 can dark chocolate frosting

Toasted slivered almonds—optional for garnish

Cut parchment rounds to fit cake pans. Grease pan bottoms and paper rounds. Mix batter according to package directions and place 1/3 in each pan. Bake at package stated temperature for 1/3 the time recommended, usually about 15-18 min. or until top springs back when lightly pressed. Cool then invert onto plates and peel off paper. If necessary, slice tops to level them.

Beat cheese, topping and extract together until smooth. Plate one cake layer and cover with a thin layer of frosting, spread ½ the cheese mixture on top and repeat with a second layer. Top with the 3rd layer even side up making sure it’s level. Remove excess filling from sides with a knife if needed.

Microwave remaining frosting 20-30 sec. until easily pourable but not too runny and using a spoon as a guide if necessary, pour evenly over the top of the cake to create a smooth glazed effect . It’s O.K. if some runs decoratively down the sides. Decorate with toasted slivers of almonds or a sprig of holly in the center.

Authentic Opera Cake–This is a sponge cake recipe and the easiest one I’ve seen.

3 eggs separated

6 Tbs. sugar

Dash salt

¾ cup sifted cake flour

½ tsp. vanilla

3 Tbs. sugar

Beat yolks, sugar and salt until light and fluffy, about 5 min. Fold in flour. Beat whites until soft peaks form and then beat, adding sugar, until peaks are stiff. Fold a glob of whites into yolk mixture, and then fold in the rest. Pour into 3 pans, prepared as instructed above, and bake at 325 deg. for 15 min. Ice and store as for box mix.

Spring Rum Sponge Cake

The sponge cake batter for the Authentic Opera Cake above is wonderful baked in two layers with the rum frosting below. Simply prepare (2) 9 inch cake pans as directed above and bake at 350 deg. for 20-25 min. until a toothpick comes out clean. For many years this was my family’s choice for Easter dessert.

Rum Buttercream Frosting-From twosisterscrafting.com

1 pound (4 cups) of confectioner’s sugar

1 cup butter-softened

1-2 Tbs. milk

1 tsp. Rum Extract

Beat sugar and butter on low, add 1 Tbs. milk and continue beating until incorporated, then begin to bet on medium-high, scraping sides and bottom of bowl often and adding more milk a bit at a time  until icing is right consistency. Beat in rum extract.

Pistachio Marble Cake: Serves 10–A great every day cake, but one which easily dresses up.

Requirements: 1 mixing bowl; 2 layer cake pans or 1 tube pan

1 box marble cake mix WITHOUT pudding included. White or yellow will do if you can’t find marble*. The important thing is no pudding in the mix.

(1) 4 serving size box pistachio instant pudding and pie filling mix.

1 1/3 cup water

3 eggs

1/3 cup of oil

1 can dark chocolate creamy or whipped frosting mix OR make pistachio frosting if you want the cake to have a soft green appearance (Nice for Christmas and Easter)-see directions below

¾ cup coarsely chopped pistachio nuts (optional)

Cooking spray

3 Tbs. unsweetened cocoa powder*

This can be made in 2 layer pans but appears more attractive when cut if made in a tube or bunt pan. Prepare pan(s) by spraying liberally with cooking spray. Preheat oven to 350 degrees.

Beat the eggs, water, pudding mix and oil into the batter until it is smooth. See cake mix directions. Using a spoon, blend in ½ cup nuts. Pour 2/3 of the batter into the prepared pan(s) if using a marble mix directions will say to add contents of the enclosed envelope to the remaining 1/3 batter in the bowl. * * If not, add the cocoa powder to 1/3 cup reserved batter and blend well. The cake box directions will now tell you to pour the chocolate batter over that in the pan(s) and using a table knife, blade down, in a cutting motion, gently swirl the top layer into the one below, creating a marble effect. If using a tube pan, go down to reach the bottom, but don’t overdo.

Bake the cake for the times dictated on the box for your choice of pan. Cool as directed and frost with the chocolate frosting. Use the rest of the nuts as garnish. If using a pistachio frosting there is the option of garnishing with chocolate curls or chips.

Pistachio Frosting: Makes enough to fill and frost 2 layers

I don’t like very sugary frostings, nor do I need one high in calories and fat. So I’m offering 2 recipes here. The first is the classic Kraft recipe for pudding icing and the second is my own creation. There is a third choice which uses only whipped topping, but I find that is so light that it soaks into the cake in a day and can’t be made in advance.

1) Kraft Pudding Icing: Makes about 2 ½ cups

(1)4 oz. pkg. = ½ of 8 oz. pkg. cream cheese, softened

 1 stick= ½ cup unsalted butter, softened

1 ½ cups powdered sugar

 1 pkg. (3.4 oz.) Pistachio flavor instant pudding and pie filling

Using an electric mixer beat together cream cheese and butter until well combined. Add pudding and beat on high speed until light and fluffy and pale in color, approximately 5 min. Gradually add powdered sugar and beat until fully incorporated and fluffy.

2) My Pudding Icing: Makes about 4 cups

(1) 8 oz. pkg. cream cheese

(1) 8oz. tub whipped topping

(1) 4 serving box of pistachio instant pudding and pie mix

Beat all 3 ingredients together until completely blended, smooth and spreadable.

Vegetable Garden Cake: Serves 10

3 eggs beaten until fluffy

1 cup oil

2 cups sugar

1 ½ cups-packed-shredded zucchini

½ cup-packed-shredded carrots

2 cups flour

1 tsp. salt

2 tsp. baking soda

½ tsp. baking powder     

1 tsp. vanilla

½ cup ground almond

½ tsp. cinnamon

Grease and flour (2) 9 inch round cake pans. Stir first 3 ingredients together, add vegetables and mix well, add remaining cake ingredients and stir well. Pour batter into pans and bake at 350 deg. for 25-30 min. Cool in pans on rack for 0 min. Remove and cool completely. Optionally freeze one layer now.

Optional toppings for the Garden Cake above or as a quick solution for a boxed cake mix

Milk Glaze-for 1 layer. Double quantities for 2 layer cake.

1 cup sifted confectioner’s sugar

2 tsp. hot milk

½ tsp. vanilla

Combine ingredients and mix until smooth. Cover top of cake and decorate as desired.

Coconut Cake with Coconut Icing: Serves 10-Always a spring favorite-From https://abountifulkitchen.com coconut-cake-made-with-box-mix//the-best-

3 large eggs

1 cup sour cream

1 teaspoon vanilla

1/2 cup cold water

3/4 cup coconut milk 

1 white cake mix I like Duncan Hines or Betty Crocker

1 small package instant vanilla pudding*

Icing

1/2 cup butter, softened

8 oz. cream cheese, room temperature

4-5 cups powdered sugar

Dash of salt

2 tablespoons milk or half and half

1 7-10 oz. coconut flakes, sweetened

Grease and line 2-9 inch cake pans with parchment paper. Preheat oven to 350 degrees and set rack in center of oven. Beat eggs, sour cream, vanilla, water and coconut milk until blended well. Add cake mix and instant pudding.* Mix only till smooth.  Pour batter into pans; sprinkle a little coconut on top of cakes, if desired. Bake at 350 deg. for about 25-30 min. or until toothpick inserted in middle comes out clean. Invert onto rack and let cool completely.

Frosting:

Blend butter and cream cheese until smooth. Add powdered sugar, salt and milk until desired consistency. Mix well. Spread frosting on cooled cake. Sprinkle remaining coconut on top and sides of cake and gently press into frosting.

Chill until serving. Remove about 30 minutes before serving for best results. Store any leftovers covered in refrigerator.

*Coconut pudding may be used in place of vanilla pudding.

Notes: Actually I prefer Betty Crocker Fluffy White Frosting mix in a box. Simply top with the coconut flakes

BISCOTTI STRAWBERRY CHEESECAKE: Serves 5-6-From BonAppetit Magazine. I love New York Cheesecake, but it takes time and is costly to make. This mini version is actually, a budget item, is fast and easy and packed with all the flavor of a big one  

5 biscotti-OR 5 slices thin sourdough bread- baked with sugar and cinnamon OR ½ your favorite graham cracker crust recipe baked in the bottom of a 9×5 bread pan – lined on long side with parchment with overhang

(1) 8 oz. pkg. cream cheese

½ cup sugar

1 egg

1/3 cup sour cream,

1 tsp. lemon zest

½ tsp. Vanilla

Salt

10 oz. fresh fruit

1 tsp. lemon juice

2 Tbs. sugar

Preheat oven to 350 deg.  allow fruit to marinate in sugar and lemon juice.   Combine cheese and sugar, mix well with a spatula. Add egg and whisk in, add rest of ingredients and combine well ‘til smooth. Pour over biscotti in pan. Bake 25-30 min.-center still quaky-cool completely on wire rack. Run a knife along ends of pan and lift out tart by paper. Cover with fruit. Cake can be made 3 days ahead.