With Valentine’s Day coming up, I thought I would share some of my favorite sweet treats.
My family has always had a sweet tooth. My Momma would have dessert instead of supper anytime.
These recipes I’m sharing are wonderful for potluck suppers, gift giving, or just fix one for the family to enjoy at home. I’ve made this Sunrise Cherry Pie for a treat for a loved one, or just a gift to make them smile. It always works.
I hope everyone has a great week. Check on neigh- bors and pets during cold weather and remember, kind- ness is the key to happiness.
Banana Cream Cheese Bread
8 oz pkg cream cheese, softened.
1 cup sugar
1/4 cup margarine
1 cup mashed bananas.
2 eggs
2-1/4 cup flour
1-1/2 tsp baking powder
1/2 tsp soda
1 cup chopped nuts.
Combine softened cream cheese, sugar and margarine, mixing until well blended. Blend in bananas and eggs. Add combined dry ingredients, mixing just until moistened. Fold in nuts. Pour into greased and floured 9 x 5 loaf pan. Bake at 350 F for 1 hour and 10 minutes. Cool 10 minutes before removing from pan.
Cherry Pie
Nut crust:
1 cup plain flour
1 stick margarine
1/2 cup ground (chopped) pecans (I’m almost sure I used 1 cup pecans as I like a lot of nuts.)
Mix well and pat in bottom of deep pie plate. Bake at 300 degrees for 35 min.
Let cool. (I used this recipe for my glass pan 13x9x2 and it seemed OK even though I doubled the pie ingredients because of the large number.)
l 8 ounce pkg. Philadelphia cream cheese
1/2 cup sugar
8 ounces cool whip
1 can cherry pie filling
Mix cheese and sugar. Add cool whip and spread over crust. Spread cherry pie filling on top.
Sunrise Cherry Pie
8.25oz can crushed pineapple
8 oz. cream cheese, softened
1/2 tsp vanilla
1 cup whipping cream
1/4 cup powdered sugar
1 graham cracker pie crust
Drain pineapple well, reserving 2 Tbs, syrup.
Combine softened cream cheese, vanilla and reserved syrup, mixing until well blended. Stir in 1/4 cup pineapple and 1/2 cup pie filling.
Gradually add sugar to cream, beating until soft peaks form. Fold into cream cheese mixture. Pour into crust.
Top with remaining pineapple around the outside edge of top and remaining cherry pie filling in center of top. Chill until firm.
