Mini Cheesecake Red, White & Blueberry Tartlettes

It's come to my attention that I have been neglecting my faithful followers and friends by not posting for a while. I feel pretty bad about this, so I decided to do something about it.

This week, we had a potluck at work and a BBQ/Pool party to go to on the 4th, so I took it upon myself to make desserts, like usual. They were both a hit, so I am sure you won't mind me sharing these recipes with you! In that spirit, here is the recipe for:

Mini Cheesecake Red, White & Blueberry Tartlettes

These are cute as punch and easy as...well...pie! You can make the little shells the day before and keep them covered, then make the filling the day of the event.

Tart Shells

Preheat oven to 375 degrees. Open 2 cans of Pillsbury Crescent Sheets and unroll, one at a time, onto a surface covered with waxed or parchment paper. Using a rolling pin, roll out each can of pastry to approximately 9"x12". I used a pizza cutter to cut the rectangles in 4 pieces lengthwise and 6 down (24 little more-or-less squares). Stretch slightly to thin/shape and place in an ungreased mini muffin tin. Let the "points" poke up and don't press down too firmly (it makes removal easier). Bake for approximately 7-8 minutes, until slightly golden brown (you don't want to dry them out too much).

Filling

Soften 1 brick of Philadelphia Cream Cheese in a bowl (I put mine in the microwave at 80 percent for about 80 seconds since we have a low-voltage microwave). Add 1/4 c white sugar, 1-2 tsp lemon juice and 1-2 tbsp skim milk. You can add a bit of lemon zest if you like. Whip on low with a mixer until blended, then fold in 3/4 cup of Cool Whip until mixed. Place cream cheese mixture in each cooled tartlette using a small spoon (my method) or pipe into the tart with a pastry bag (or a Ziploc bag with one pointed end cut off). Top with a blackberry or raspberry and a few blueberries. I used frozen mixed berries, thawing the bag of fruit in the fridge overnight before using.

Notes:
The tart shells keep well at room temperature for a couple of days if totally covered with a towel or waxed paper (I used a towel and folded it around the baking sheet I stored them on). The mixture keeps well in the fridge until the next day if you want to fill one recipe of tart shells one day and the other the next. You may just want to add an extra 1/4 to 1/2 c of Cool Whip to soften it slightly.

Verdict: The perfect mixture of sweet, chewy and tart. It was very popular at the Potluck.

Fruit & Mixed Berry Pies and Crumbles

Once in a while, as those who know me may know, I go bulk when I am baking. No, that doesn't mean gaining weight (though that is a distinct possibility when there is baking in the house)! It means making a filling and using it in different ways, a little baker's secret I learned during the lean(er) years. This time it meant making up a delicious fruit medley with apples, pears and peaches and creating pies and "crumbles" a.k.a. apple crisps or brown betty. The berries came into play because I had a craving for another fruit crisp with a different flavor. So here you go, two-in-one recipe ideas. Note: I got a big bag of Envy and Cripp's Pink apples from Sam's Club so I used them in the pie mixture, but you can just as easily use Pink Lady, Fuji, Delicious, Mac, Gala or any other apple.

FRUIT PIES

Ingredients

• 6 apples - I like mixing varieties - washed, cored, peeled and sliced into chunks
• 2 peaches - washed, peeled and sliced into chunks
• 2 Bartlett pears (love this variety) - washed, peeled and cut into chunks
• 1/2 c golden brown sugar, 1/2 c white granulated sugar
• 2 tbsp ground cinnamon (we do love our cinnamon)
• 1/2 c water (enough to just cover the bottom of a medium to large sauce pan
• 1/4-1/2 c cornstarch mixed with approx. 1 c water
• Butter or margarine
• 1c. white sugar mixed with 1 tbsp cinnamon
• 4 prepared pie shells (I cheated and used commercial frozen shells)

Preparation

1. Cut fruit (as above) and place in sauce pan with water (as directed above). Simmer until soft (approximately 10-15 minutes), adding a bit more water to keep from scorching, then add sugars and cinnamon, stirring to combine. Simmer for an additional 10 minutes or so, stirring often until fruit releases its juice. Stir in cornstarch and water until mixture thickens to a pie filling consistency. Remove from heat.
2. Roll out pie shells and place in pie plates. This mixture will make enough for 2 pies plus a crumble (recipe to follow). Place about 2 big ladles-full of mixture in each pie shell and dot with butter or margarine. Cover with top pie shell and crimp edges, then score with a fork to let steam escape. 
3. If you use aluminium pie plates, like I did, place on a large cookie sheet (with sides). 
4. Sprinkle each with about 2 tbsp cinnamon/sugar on top and bake in 425 degree oven for 10 minutes, then reduce heat to 375 and bake for an additional 30-40 minutes, until the fruit is simmering on the edges and the pie crust is golden brown.
5. Cool slightly before serving with whipped cream or ice cream.

If you want to freeze the pies, like I did, let them cool thoroughly and then mix in foil and place each in a freezer (Ziploc) bag until you want to serve them. Then just unwrap and place on a cookie sheet, heating at 350 degrees until heated through. They will be like fresh once more.

FRUIT CRUMBLES

While the fruit pies are baking, ladle the remaining pie mixture into a pie plate. I found I had 2 extra pans left when I used the frozen pie shells, which was perfect for these 2 crumbles. Mix the rest of the cinnamon/sugar mixture (previous recipe) with about 2 c flour, 1/2 c brown sugar and 1/2 c butter or margarine. Mix into crumbs using a pastry blender or chop with 2 knives until crumbly (hence the name). Pour about 2 to 3 c of frozen mixed berries (I used a strawberry/blueberry mixture) into the other pie plate and then simply pour on and pat half the crumbs or crumbles on top of each. Place on a large cookie sheet. Once the other pies are finished, place these 2 'pies' on the cookie sheet and put in the heated oven (raise temperature to 400 degrees). The apple mixture crumble will take about 30 minutes to heat through and combine, baking until the crust is golden (as above) and the mixture is oozing out. The berry crumble (bottom) takes about an additional 10 minutes because the berries were put in frozen. If you use fresh mixed berries in season, they will take the same amount of time as the apple crumble. Don't under-cook, because the crumble will taste raw, but over-cooking will burn the crispy topping. Watch closely after 20 minutes.

This may be eaten right away with ice cream or whipped cream, or it may be wrapped in foil and Ziploc bags and frozen until you want a home-made treat without all the effort. Enjoy! If you want to freeze and reheat, follow directions in previous recipe.

Note: The cooked apple mixture also is delicious when placed on Pillsbury Crescents, rolled and baked as directed to make "Wormy Apple Crescents" with children. Just stick a couple of gummy worms in each crescent after they are baked. Kids love it! Imagine, 3 ways to use one recipe!

Strawberry Fritters

This recipe is delicious with any fruit, from a fascinating website that gives 21st century flair to traditional French and British dishes. This is actually a French recipe, and it looks amazing. I could only imagine the taste! Another one on my 'to do' list!

Strawberry (or any seasonal fruit) Fritters

Ingredients

• 1 lb. all-purpose flour
• 5-8 oz. of white wine
• 2 large eggs
• 2 Tbsp. brandy
• zest of two lemons (approximately 2 tsp.)
• 2 lb. strawberries
• 1 cup of sugar
• 1 lb. of lard or peanut oil

Preparation

1. Make a batter with the first four ingredients. Add the lemon zest. The batter is right when it resembles a medium pancake batter and can make a rope or a figure eight in the bowl as it drips from a spoon.
2. Dunk the strawberries in the batter and then set them on a cookie sheet lined with parchment paper. When the pan is full, put it in the refrigerator for about an hour.
3. Melt the lard in a frying pan. When the lard has reached 360 degrees on a thermometer, fry the strawberries in the hot fat.
4. Fry them a nice brown, then dust them with sugar.
5. Put the sugared strawberries under a broiler for a minute or two to melt the sugar.