Pillsbury Cheesecake Bars
2 cans of Pillsbury Crescent rolls
2 (8oz each) softened package cream cheese,
1 ½ tsp. vanilla
1/4 cup butter, melted
Cinnamon and Sugar
Unroll and spread 1 of the cans of crescent rolls on the bottom of a 9 x 13 baking dish (or 8 x 8 if you want to cut the recipe in half).
Combine softened cream cheese, 1 cup sugar, and vanilla. Spread over crescent roll layer. Unroll and layer remaining crescent rolls over cream cheese layer. Melt your butter and spread over top of crescent rolls. Sprinkle generously with cinnamon and sugar.
Bake for 20-30 minutes in 350 degree oven until bubbly and slightly browned. Drizzle with a little honeyif you like. Let cool a bit, slice and eat Bake for 20-30 minutes in 350 degree oven until bubbly and slightly browned. Drizzle with a little honey if you like. Let cool a bit, slice and eat.
If you love blueberries, but have never had warm blueberry dumplings spooned over creamy vanilla ice cream, you’ve missed an extra-special summer treat! These dumplings are both quick and simple to make.
2 ½ cup fresh blueberries
? cup sugar
1 cup water
1 Tbsp. lemon juice
1 cup flour
2 Tbsp. sugar
2 tsp. baking powder
¼ tsp. salt
1 Tbsp. butter
½ cup milk
Bring berries, sugar, salt, and water to a boil in a saucepan. Cover and simmer for 5 minutes. Add lemon juice. Mix together dry ingredients in a separate bowl, cut in butter till the consistency of a coarse meal. Add milk all at once, then stir only until the dry ingredients are dampened.
Drop the batter from tip of a spoon into the bubbling blueberry sauce. (Tip – dip your spoon first into the blueberry sauce before dipping into the batter. The dumplings will slide right off the spoon this way!) Don’t let them overlap. Cover the saucepan with a lid and cook over low heat for about 10 minutes, without peeking (important!). Serve dumplings warm by themselves or over ice cream.
Yield: One 9″ or two 6″ pies
Preheat oven to 425°F
Crust – your favorite double pie crust recipe; try this Guaranteed Pie Crust from the folks at King Arthur Flours
- 1 1/4 Cups sugar
- 5 tablespoons Instant ClearJel or 7 1/2 tablespoons King Arthur Unbleached All-Purpose Flour or 3/4 cup Pie Filling Enhancer*
- 1/4 teaspoon salt
- 3 1/2 to 4 cups lightly packed diced rhubarb, fresh or frozen
- 3 cups hulled, quartered strawberries, fresh or frozen
- 1 tablespoon butter
- coarse white sparkling sugar, to garnish
*If using Pie Filling Enhancer cut the sugar back by 1/2 cup.
- To make the crust: Line a 9″ pie pan (or two 6″ pie pans) with half the crust. Refrigerate while you make the filling, for at least 30 minutes.
- To make the filling: Whisk together the sugar, thickener, and salt.
- Toss the rhubarb and strawberries with the sugar mixture. Spoon the fruit into the pan(s), filling them about 3/4 full and mounding the filling a bit in the center.
- Place dabs of the butter atop the filling. Return the pie to the refrigerator.
- Roll out the remaining crust, and cut it into star shapes.
- Place the pastry stars atop the filling. Brush with water and sprinkle with coarse white sparkling sugar, if desired.
- Bake the pie(s) for 30 minutes (for the 9″ pie), or 20 minutes (for the 6″ pies), then reduce the oven heat to 375°F and bake for an additional 30 to 40 minutes (9″ pie), or 20 to 25 minutes (6″ pies), until the filling is bubbling and the crust nicely browned.
- Remove the pie(s) from the oven, and let them cool for an hour or so before serving. The pie may be served warm, but it’ll be a bit messy; it sets as it cools. Top with vanilla ice cream or whipped cream, if desired.