Stuffed crust strawberry pie

By Pillsbury.com

Crust
1 box Pillsbury® refrigerated pie crusts, softened as directed on box
1 package (7 oz) almond paste
1 teaspoon cornstarch
1 egg white
Filling
1/2 cup granulated sugar
3 tablespoons cornstarch
3 cups sliced fresh strawberries*
Topping
1 cup whipping cream
2 tablespoons powdered sugar
1/4 teaspoon vanilla
8 fresh whole strawberries, if desired

DIRECTIONS
1. Heat oven to 400°F. Unroll 1 crust on work surface. Into medium bowl or food processor, crumble almond paste. Add 1 teaspoon cornstarch and the egg white. Mix or cover and process until smooth. Spread on crust to within 1 1/4 inches of edge. Unroll second crust; place on top and pat together gently. Place stuffed crust in ungreased 9-inch glass pie plate. Seal edges; flute. Cover edge with foil; fit second pie plate inside first pie plate on top of crust.
2. Bake 10 minutes. Remove top pie plate; gently prick crust surface over filling about 15 times with fork. Bake uncovered about 15 minutes longer or until crust is light golden brown. Cool completely, about 1 hour.
3. Meanwhile, in 2-quart saucepan, mix granulated sugar and 3 tablespoons cornstarch. Stir in strawberries. Heat to boiling over medium heat, stirring constantly. Cook and stir 3 to 5 minutes or until filling thickens. Refrigerate about 30 minutes, stirring once, until cool.
4. Just before serving, spread strawberry filling in crust. In medium bowl, beat whipping cream, powdered sugar and vanilla with electric mixer on high speed until soft peaks form. Spread on top of pie. Garnish with strawberries.

Carrot pineapple upside down cake

By Better Homes and Gardens

1/3 cup packed brown sugar
2 Tbsp. butter
1 Tbsp. water
6 to 8 1/4-inch-thick slices fresh pineapple, cored and halved
2 cups all-purpose flour
1 Tbsp. baking powder
1/2 tsp. salt
1/4 tsp. ground nutmeg
1/2 cup butter, softened
1 cup granulated sugar
2 eggs
1 tsp. vanilla
3/4 cup milk
3 carrots, finely shredded (1-1/2 cups)
Directions
1. Preheat oven to 350 degrees F. Lightly coat a 9x9x2-inch baking pan with nonstick cooking spray; set aside.

2. In small saucepan combine brown sugar, 2 Tbsp. butter, and water. Cook and stir over medium heat until mixture comes to boiling and is smooth. Pour in prepared pan; tilt to evenly coat bottom. Arrange pineapple slices over top.

3. In medium bowl combine flour, baking powder, salt, and nutmeg; set aside.

4. In large mixing bowl beat 1/2 cup butter on medium-high 30 seconds. Gradually add granulated sugar, beat until combined; beat 2 minutes more. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Alternately add flour mixture and 3/4 cup milk; beat on low after each just until combined. Stir in carrots. Spread batter over pineapple.

5. Bake 45 minutes or until golden and wooden pick inserted in center comes out clean. Cool in pan on rack 5 minutes. Invert on platter. Cool 30 minutes. Makes 9 servings.

Baked trout

2 rainbow trout fillets
1 tablespoon olive oil
2 teaspoons garlic salt
1 teaspoon ground black pepper
1 fresh jalapeno pepper, sliced
1 lemon, sliced

Directions
Preheat oven to 400 degrees F (200 degrees C). Rinse fish, and pat dry.
Rub fillets with olive oil, and season with garlic salt and black pepper. Place each fillet on a large sheet of aluminum foil. Top with jalapeno slices, and squeeze the juice from the ends of the lemons over the fish. Arrange lemon slices on top of fillets. Carefully seal all edges of the foil to form enclosed packets. Place packets on baking sheet.
Bake in preheated oven for 15 to 20 minutes, depending on the size of fish. Fish is done when it flakes easily with a fork.

Heavenly Fruit Salad

Heavenly Fruit Salad For A Crowd
By Patti McBride
eversave.com

Ingredients
7 bananas
2 8 Oz. cans Mandarin Oranges (or use fresh oranges)
1 large can 28 oz. Fruit Cocktail
2 No. 303 cans Pineapple Chunks
12-16 ounce container of frozen whipped topping
(you can use real whipped cream if desired)
16-18 oz. bag of frozen Blackberries (no juice)
(Raspberries can be substituted)

Directions
Makes 12-14 cups of salad. Directions: Remove whipped topping from the freezer 5 minutes ahead of time. 1. Secure a very large bowl and strainer. 2. Put the strainer in the bowl. 3. Slice the bananas and put in strainer. 4. Open all cans of fruit and pour into the strainer with the bananas to drain the juice. 5. Remove the strainer from the bowl. Discard juice, or put in container in the refrigerator to use at a later date. 6. Fold the whipped topping into the canned fruit. At the last minute before serving, add the frozen Blackberries and stir carefully until the salad is pale pink. Serve and Enjoy. This salad will turn purple after dinner, but it still tastes great.

Orange Pound Cake

1-1/2 cups all-purpose flour
1/2 tsp. baking powder
1/4 tsp. salt
1/3 cup lowfat vanilla yogurt
1 Tbsp. orange juice
1/2 tsp. vanilla extract
1 cup sugar
1 Tbsp. grated orange peel
3/4 cup I Can't Believe It's Not Butter!® Spread
3 large eggs
Preheat oven to 325°. Grease and flour 8-1/2 x 4-1/2-inch loaf pan; set aside.

Combine flour, baking powder and salt in medium bowl; set aside.

Combine yogurt, orange juice and vanilla in small bowl; set aside.

Combine sugar with orange peel in large bowl. Beat in I Can't Believe It's Not Butter!® Spread with electric mixer on medium-high speed until light and fluffy, about 2 minutes. Add eggs, one at a time, beating well after each addition. Alternately beat in flour mixture and yogurt mixture on low speed just until blended. Spoon batter into prepared pan.

Bake 55 minutes or until lightly browned and toothpick inserted in center comes out clean. Cool on wire rack 10 minutes. Remove from pan and cool completely.

Frost, if desired, with Orange Glaze*.


*For Orange Glaze: Combine 1 cup confectioners sugar with 1 Tbsp. orange juice. Adding more orange juice if needed.



TIP: For LEMON POUND CAKE, use lemon juice and grated lemon peel instead of orange.




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