We had a marvelous Mexican brunch with Brock’s family today – we took the Mile High Lemon Pie (it wasn’t set enough, but it was tasty), and some Black Bean Soft Tacos. Tonight I made dinner for Mom and this is one of her favorite desserts, which also happens to be one of her recipes, and then she helped me decorate it when she arrived. This is really lovely, an easy dessert to have ready, and something that I always say I should make more often! It’s a combination of several recipes that Mom has tried over the years and it’s always a hit. Enjoy and Happy Mother’s Day!
1 c. flour
1/2 c. EACH icing sugar AND melted butter
Combine the crust ingredients well and then press into a lightly greased 12-inch pizza pan (I use one with a good edge). It will seem that it isn’t enough dough, but it’s perfect if you work at it – start with the edge first and slowly work your way in, then finish it by using a flat bottomed measuring cup to even it all out. Bake at 350 for 10 minutes until the edges just start to brown and then leave it on a rack, in the pan, to cool completely.
1 package/8 oz./250 g cream cheese, softened
1/3 c. sugar
1 t. vanilla
a variety of fruit to decorate with
2 T. clear fruit jelly, melted (apple, raspberry, crab apple or red current)
Beat the first 3 ingredients together until smooth and then spread evenly over the cooled crust. Decorate as desired (the picture shows Deanna’s favorite plan), and then if you’ve prepared this before-hand, carefully brush the melted jelly over the fruit and cheese topping, then refrigerate your pizza until you need it. This will keep the fruit from drying out and the whole pizza will be as fresh looking as possible when you serve it.