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3 Delicious Memorial Day Desserts
Looking for some delicious desserts to make for Memorial Day? We’ve compiled three of our favorite recipes that are quick to make, yet taste like they took hours!
A twist on the classic, these apple pie bites are delicious and making them is as easy as pie!
Start to finish: 35 minutes
½ cup sugar
2 teaspoons ground cinnamon
1 package (14.1 ounces) refrigerated pie pastry
3 tablespoons butter, melted, divided
2 medium tart apples
1. Preheat the oven to 425 degrees. While the oven’s preheating, mix the sugar and cinnamon in a small bowl. Separate 1 tablespoon of the cinnamon sugar mix for later use away from kids, pets and those who might try to take a taste. Lightly flour a clean surface and unroll the pastry sheets on top of the surface. Cut the pastry into 8-inch squares and brush the squares with 2 tablespoons of butter, and sprinkle with the sugar mix. Cut each square into eight 1-in. strips.
2. Cut each apple into eight wedge pieces. Take a strip of the pastry and wrap one around each apple wedge with the sugared side of the pastry on the inside, touching the apple.
3. Cover baking sheet with parchment paper and place the apple wedges on top. Brush the tops of the apple bites with the remaining butter then sprinkle on the remaining sugar mixture.
4. Place the baking sheet into the oven and bake at 425 for 13-15 minutes or until the pastry is golden brown. Serve your bite sized apple pies warm, and enjoy!
Sweeten your spring with this easy-to-make dessert that requires no baking.
Start to Finish: 35 minutes, with 1 hour of refrigeration
¼ cup plus 2/3 cup sugar
¼ cup fresh lemon juice
¼ teaspoon almond extract
1 premade angel food cake
1 pound cream cheese, room temperature
2 cups heavy cream, room temperature
2 pints blueberries
2 pints strawberries, hulled and sliced
1. In a saucepan, heat ¼ cup sugar, ¼ cup water and the fresh lemon juice over medium-high heat. Stir until the sugar dissolves thoroughly. Take the pan off the heat and stir in the almond extract.
2. Cut the angel food cake into 1-inch slices, then brush each side of the cake with the sugar/lemon syrup. Then cut the slices into 1-inch cubes, or whatever shape you come out with that’s semi square-ish works too.
3. With a mixer, beat the remaining 2/3 cup sugar and cream cheese on medium speed. Once smooth and light, add the heavy cream and beat on medium-high until it’s the consistency of whipped cream.
4. In a 13-cup trifle dish, arrange about half of the cake cubes and cover the bottom. Add a layer of fresh blueberries on top, then dollop half of the cream mixture and spread evenly over the blueberries. Layer in some strawberries over the cream mixture. We won’t tell if you accidentally eat a strawberry or two!
5. Add another layer of the remaining cake cubes, then blueberries then the rest of the cream mixture. Spread the cream evenly on top. In whatever fun pattern you would like, arrange the rest of the strawberries and blueberries on top. Cover the trifle, refrigerate then serve. Grab a spoon, fork or finger and dig in!
A light summer pie that you can enjoy this spring.
Start to finish: 40 minutes
9 inch frozen pie crust, thawed
8 ounce package cream cheese, softened
1/3 cup white sugar
11 ounce can mandarin oranges
1 cup fresh strawberries
1 cup fresh raspberries
1 cup fresh blueberries
1. Preheat the oven to 400 degrees. While it’s preheating, roll out the pie crust into an 11 inch circle, and place the dough on a baking sheet or pizza pan. With a fork, puncture the crust several times then place the sheet or pan into the preheated oven. Bake for 12-15 minutes, until lightly brown.
2. As the crust is cooling, beat together cream cheese and sugar until the mixture is smooth in a small mixing bowl. Wait until the crust is cooled completely, then spread the mixture over the top.
3. Prep your fruit by draining the mandarin oranges, halving the strawberries and peeling and slicing the kiwis. Wash and dry all of the berries.
4. Assemble the fruit over the cream cheese layer in swirls, lines or whatever pattern you feel is right. Chill the pie until it’s time to devour.