Fruit Tart

From: Shelly...
Mix together:
8 oz. cream cheese
1 cup powder sugar
1 1/2 cup whipped cream (measurement is before it has been whipped)
Crust:
1 3/4 cup flour
1 t. lemon juice
1 t. salt 
1/4 t. baking powder
1 T sugar
1/4 cup butter 
1/2 cup butter flavored Crisco

5 T ice water (more or less, your looking for a good cookie dough consistency)


Mix together all but the first 5 ingredients, then cut in the fat and the water. Roll out your dough and fit this in a pie pan, poke holes in the bottom and the sides.  Refrigerate this for about 20 min. or until it has chilled. Bake the crust at 400 degrees for approx. 15 min. or until lightly golden brown. 
Let the crust cool and then spread your cream cheese mixture down carefully, place fresh fruit and then coat with a jam glaze. (Jam glaze is a couple of good scoops of jam thinned with 1 T. water and then heated till it becomes thin).  Serve chilled. 

Apple Pie

From: Shelly...
1/2 cup sugar
1/3 cup brown sugar
2 T flour
1/2 t. cinnamon
1/4 t. nutmeg
1/4 t. salt
2 T melted butter
6-7 cups thin sliced apples (roma, jonathon or gala)
Put everything except for butter and apples into a bowl and mix.  Add apples and stir to combine.  Dump this into a pie crust.  Slice butter over the top, place your top crust over the apples and finish the edges.  Cut  at least 4 slits into the top of the crust.  Whisk one egg and brush this over the top of the crust and edges, sprinkle with cinnamon and sugar, bake this at 375 degrees for 25 minutes covered with foil, remove the foil carefully and continue baking for an additional 25-30 minutes.  Serve with freshly whipped cream (add to your cream a little sugar and vanilla).  This is to die for apple pie:)

Chocolate Peppermint Pie

From: Shelly...
1 candy cane crushed
1 jar or Mrs. Richardson's fudge sauce
1 1/2 cup of heavy mixing cream
Mix with a whisk
1/2 cup sugar
1/4 t. salt
3 T sugar
In a microwave safe bowl add your sugar mix along with 2 cups of milk, whisk.  Microwave 3 minutes whisk, microwave 3 minutes whisk, microwave 2 minutes whisk.  In a separate bowl whisk 3 egg yolks together, temper this by adding a couple spoonfuls of the hot milk mixture to the eggs while stirring vigorously.  Add all of this back into the milk mixture and microwave for 2 more minutes and whisk.  Add 1 cup of chocolate chips and 1 T vanilla.  Cover with saran wrap and let chill in the refrigerator.
Once pudding is cooled put the heavy whipping cream into your kitchen aid and beat until stiff peaks appear.  Remove about 1 cup of whipped cream and reserve this for your topping.  Add the chocolate pudding to the remaining cream and mix just until combined.  Put this into a prepared cooked crust, let chill in fridge until ready to serve.  Just before serving decorate the top with your reserved cream and sprinkle on the crushed candy canes.  This is to die for, it looks like a lot of work but it really doesn't take that long, I make this every year for Thanksgiving, don't plan on left overs:) Look under pies for the pie crust recipe.