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I love to bake when I have the time.
I am a Senior Lady now and cannot
do a lot of standing. I'm pooped
after I finish cooking side dishes,
the turkey, and the cornbread dressing/stuffing. So, I have learned some short-cuts when it comes to the desserts.
The pies and cakes at the grocery store bakery taste great. Some of my friends just buy and heat up Marie Calldender's
or Mrs. Paul's fruit pies. You can
also make your own pies without
a lot of fuss. Enhanced pound
cakes make a great showing on
the dessert table too!
CLASSIC FRUIT PIE:
*Large can of apple or
peach pie filling
* 2 count Frozen Traditional
9 inch Pie Crusts
* 1 teaspoon cinnamon
*1/8 teaspoon nutmeg
2 tablespoons butter, for topping
Preheat oven 375 degrees.
Take one of the frozen pie crust and
lay it upside down on paper towel to
thaw ( It will loosen from the foil pan)
In large bowl, mix the listed ingredients, except for the butter.
Pour pie filling into the other pie crust.
Cut the butter into small pieces
and place on top of pie filling.
Gently place thawed pie crust on top
of the pie filling. Pinch edges of pie
crust together. Make three slits in top
of crust for steam to escape.
Place pie on sheet pan and bake 45 minutes
or until crust is light brown.
Tips:
*If pie filling has Granny Smith apples
slice into thinner slices.
*Can use 2 refrigerated pie crusts
* Place strips of foil on edges of pie
if getting too brown
BERRY SHORTCAKE
Bakery Butter, Vanilla or Sour Cream
Pound Cake
Frozen Sweetened Strawberries, thawed or
Frozen Sweetened Blueberries, thawed
Whipped topping, original or extra creamy
Slice pound cake and arrange on pretty
serving platter. Put thawed strawberries
and whipped topping in pretty bowls.
CITRUS GLAZED POUND CAKE
Bakery Lemon, Butter, or Sour Cream
Pound Cake
Glaze:
2 cups Lemon, Lime, or Orange juice
3 tablespoons Powdered Sugar
Tips:
*Bottled Prepared juice is fine
* Can thin glaze with milk for richer taste
