CHERRY CREAM CHEESE DESSERT STRUDELS

CHERRY CREAM CHEESE DESSERT STRUDELS


Makes two 12-inch dessert pastries



Filling:

2 package (3 ounces each) cream cheese, softened

2 tablespoons Butter Flavor CRISCO Stick or 2 tablespoons Butter Flavor CRISCO all-vegetable shortening

1 egg, separated

1/2 cup sugar

2 tablespoons all-purpose flour

1/2 teaspoon almond extract

1/2 cup chopped maraschino cherries, drained



Dough:

2 cups all-purpose flour

1 teaspoon sugar

1/4 teaspoon salt

3/4 cup Butter Flavor Crisco all-vegetable shortening or 3/4 Butter Flavor Crisco stick

4 to 5 tablespoons cold water



Glaze:

1 cup confectioners' sugar

1/4 teaspoon almond extract

4 to 5 tablespoons milk

2 tablespoons sliced almonds





Preheat oven to 350ºF. Grease baking sheet Set aside.

For filling, in medium mixing bowl combine cream cheese, Butter Flavor Crisco, egg yolk, sugar, flour and almond extract. Beat at medium speed of electric mixer unitl smooth and fluffy. Stir in cherries. Set aside.

For dough, in medium mixing bowl combine flour, sugar and salt. Cut in Butter Flavor Crisco to form coarse crumbs. Add water, 1 tablespoon at a time, mixing with fork until particles are moistened and cling together. Form dough into ball. Divide in half. Flatten one ball into rectangular shape. Roll into a 14 x 9-inch rectangle on lightly floured board. Spread 3/4 cup filling over half of dough, beginning slightly off center and spreading to within 1 inch of edges to form a 12 x 3-inch rectangle. Fold ends and sides of dough over filling. Moisten edges with water. Fold upper half of dough over and seal edges. Place seam side down on one side of prepared baking sheet. Repeat For remaining dough and filling. Prick each strudel several times with tines of fork. Beat egg white until foamy. Brush on tops of strudels. Bake at 350ºF for 40 to 45 minutes, or until golden brown. Cool slightly.

For glaze, in small mixing bowl combine confectioners' sugar, almond extract and enough milk to make smooth glaze. Drizzle over tops of strudels. Sprinkle each with 1 tablespoon almonds.

CHERRY-BERRY DELIGHT PIE

CHERRY-BERRY DELIGHT PIE


Makes One 9-inch Pie

8 Servings



9-inch Classic CRISCO Double Crust

5 to 6 cups frozen dry pack pitted red tart cherries

1/2 cup reserved cherry juice

1/3 cup plus 1 tablespoon granulated sugar, divided

1 tablespoon plus 1-1/2 teaspoons quick-cooking tapioca, divided

3 teaspoons cornstarch, divided

1/2 teaspoon almond extract

1/2 teaspoon vanilla

1 package (8 ounces) cream cheese, softened

1/2 cup confectioners' sugar

1/3 cup chopped almond s

1/2 teaspoon almond extract

1/2 teaspoon vanilla

1 cup fresh raspberries

2 tablespoons granulated sugar

1 tablespoon cornstarch

1 egg white, lightly beaten

Granulated sugar

Chopped almonds (optional)

Flake coconut (optional)





For crust, prepare (see Classic Crisco Pie Crust recipe) and press bottom crust into 9-inch pie plate. Do not bake.

For cherry layer, thaw and drain, in large strainer over bowl, enough cherries to yield 3 to 4 cups fruit and 1/2 cup juice. Combine cherries, 1/3 cup granulated sugar, 1 tablespoon tapioca, 1-1/2 teaspoons cornstarch, 1/2 teaspoon almond extract and 1/2 teaspoon vanilla in large bowl.

Combine 1/2 cup reserved cherry juice, remaining 1 tablespoon granulated sugar, 1-1/2 teaspoons tapioca and 1-1/2 teaspoons cornstarch in small saucepan. Cook and stir on medium heat 3 to 4 minutes or until thickened. Cool slightly. Pour over cherries. Mix gently until cherries are coated. Heat oven to 400° F.

For cream cheese layer, combine cream cheese and confectioners' sugar in large bowl. Beat at medium speed of electric mixer until well blended. Add nuts, 1/2 teaspoon almond extract and 1/2 teaspoon vanilla. Beat until well blended. Spread over bottom of unbaked pie crust.

For raspberry layer, combine raspberries, 2 tablespoons granulated sugar and 1 tablespoon cornstarch. Mix carefully. Spoon over cream cheese layer. Spoon cherry mixture over raspberries. Moisten pastry edge with water. Cover pie with top crust. Cut slits or designs in top crust to allow steam to escape.

For topping, brush with egg white. Sprinkle lightly with granulated sugar. Bake at 400° F for 15 minutes. REDUCE OVEN TEMPERATURE TO 350° F. Bake for 40 minutes. Sprinkle with chopped nuts and coconut 5 minutes before end of baking time, if desired. Cool until barely warm or to room temperature before serving.

CHEWY CHOCOLATE CHIP COOKIE SQUARES

CHEWY CHOCOLATE CHIP COOKIE SQUARES


Makes 4 dozen squares



Butter Flavor CRISCO Stick or Shortening for greasing

2 -1/4 cups firmly packed brown sugar

1/2 Butter Flavor Crisco all-vegetable shortening or 1/2 Butter Flavor Crisco stick, melted

2 cups self-rising all-purpose flour *

2 eggs

1 teaspoon vanilla

1 cup semi-sweet chocolate chips

3/4 cup chopped pecans





* Substitute 2 cups all-purpose flour plus 1 tablespoon baking powder and 1/4 teaspoon salt in place of self-rising flour, if desired.



Heat oven to 325ºF. Grease 13 x 9 x 2-inch pan with shortening. Place cooling rack on countertop.

Combine brown sugar and 1/2 cup shortening in large bowl. Beat at low speed with electric mixer until well blended.

Add, one at a time, flour, eggs and vanilla. Beat until blended. Add chocolate chips and pecans. Beat just until blended. Spread in greased pan.

Bake for 30 to 35 minutes or until toothpick inserted in center comes out clean. Do not overbake. Cool in pan on cooling rack. Cut into squares about 1-1/2 x 1-1/2 inches.