Happy Mother’s Day!
And since mothers do not cook today, I have some simple dessert recipes the family can make.
Bite-Sized Apple Pies
1/2 c. sugar
2 tsp. ground cinnamon
1 package (14.1 oz.) refrigerated pie pastry
3 Tbls. butter, melted, divided
2 medium tart apples
Preheat oven to 425 degrees. In a small bowl, mix sugar and cinnamon; reserve 1 tablespoon. On a lightly floured surface, unroll pastry sheets; roll and trim each to an 8-inch square. Brush with 2 tablespoons butter; sprinkle with remaining sugar mixture. Cut each square into eight 1-inch strips.
Cut each apple into eight wedges; wrap one strip of pastry around each wedge, placing sugared side of pastry against the apple.
Place on a parchment paper-lined baking sheet. Brush tops with remaining butter; sprinkle with reserved sugar mixture. Bake 13-15 minutes or until pastry is golden brown. Serve warm.
Peanut Butter Cup Trifle
4 c. cold milk
2 packages (3.9 ounces each) instant chocolate pudding mix
1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes
1 carton (12 ounces) frozen whipped topping, thawed
2 packages (8 ounces each) Reese’s mini peanut butter cups
In a large bowl, whisk milk and pudding mixes 2 minutes. Let stand 2 minutes or until soft-set. In a 3-qt. glass bowl, layer half of the cake cubes, pudding, whipped topping and peanut butter cups. Repeat layers. Refrigerate until serving.
Cake Mix Bars
1 box yellow cake mix
1 large egg
1/3 c. canola oil
1 c. white baking chips
1/3 c. sprinkles
Preheat oven to 350 degrees. In a large bowl, combine cake mix, egg, milk and oil (mixture will be thick). Stir in baking chips and sprinkles. Spread into a greased 15- by 10-inch baking pan.
Bake 18-20 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack. Cut into bars.