Summer desserts

By Conni Attwell 

Some nice desserts for a summer day…courtesy of Allrecipes.com

APPLE  SQUARES:

1 cup all- purpose flour (sifted)              1 tsp baking powder

1/4 tsp salt                                            ¼ tsp ground cinnamon

¼ cup butter or margarine (melted)        ½ cup brown sugar 

½ cup white sugar                                 1 egg

1 tsp vanilla extract                                ½ cup chopped apple

½ cup finely chopped walnuts                1 tbsp sugar     

2 tsp ground cinnamon 

Preheat oven to 350 degrees. Grease a 9x9 inch pan.

Sift together flour, baking powder, salt and ¼ tsp cinnamon: set aside.

In a large bowl, mix the melted butter, brown sugar and ½ cup white sugar with a wooden spoon. Stir in egg and vanilla. Blend in the flour mixture until just combined, then stir in apples and walnuts. Spread mix evenly into pan.  Mix remaining cinnamon and sugar in a small bowl then sprinkle over top.  Bake for 25 to 30 minutes.
 

MINI CHEESECAKES: 

1/3 cup graham cracker crumbs              1 tbsp white sugar

1 tbsp margarine, melted                        1 8 oz package cream cheese, softened

¼ cup white sugar                                 1-1/2 tsp lemon juice

½ tsp lemon zest                                    ¼ tsp vanilla extract

1 egg

Preheat oven to 325 degrees. Grease a 6 cup muffin pan.

In medium bowl, mix together crumbs, sugar and margarine with a fork

until combined. Put a rounded tsp of mixture in bottom of each muffin

cup, pressing firmly. Bake for 5 minutes and then remove to cool.

Beat together cream cheese, sugar, lemon juice, zest and vanilla until fluffy. Mix in egg. Pour cream cheese mixture into muffin cups , to ¾ full. Bake for 25 minutes.

RHUBARB AND STRAWBERRY PIE:

1 cup white sugar                                 ½ cup all-purpose flour

1 1lb fresh rhubarb (chopped)             2 pints fresh strawberries

Pastry for  9“ double crust                   2 tbsp butter

1 egg yolk                                            2 tbsp sugar

Preheat oven to 400 degrees.

In a large bowl mix flour and sugar. Add strawberries and rhubarb, toss,  then let stand for 30 mins. Pour pie filling into crust. Dot with butter and cover with top crust. Brush egg  yolk on top of pie crust, sprinkle with sugar and cut small holes to let steam escape. Bake for 35 to 40 minutes until browned.