Fruit Strudel

Fruit Strudel

• 2 cups chopped fresh fruit (or frozen fruit, thawed and drained)
• 2 tbsp sugar
• 1 1/4 cups flour
• 1/4 tsp salt
• 1/2 cup hard margarine
• 1/2 cup light sour cream
• 4 oz light cream cheese
• 1/2 tsp almond flavoring
• 1/4 cup slivered or sliced almonds, toasted
• Sugar for garnish

Combine fruit and sugar in small saucepan on medium heat. Stir. Heat for 10 minutes until soft and reduced to about half. Cool.

Measure flour and salt into bowl. Cut in margarine until crumbly.

Add sour cream. Mix well. Divide into two equal portions. Cover with plastic wrap. Chill. Roll our 1 portion on lightly flour surface to 12 x 15 inches (30 x 38 cm) rectangle.

Beat cream cheese and flavoring in small bowl. Spread 1/2 of cream cheese mixture in 4 inch (10cm) lengthwise row down center of rectangle.

Spread 1/2 of fruit mixture over cream cheese layer. Sprinkle with 1/2 of almonds. Cut both sides of uncovered pastry in 1/4 inch (2 cm) slices at slight angle from edge of cream cheese layer to edge of pastry. Fold each strip alternately over fruit layer, creating a braided look. Repeat to make second braid. Transfer to greased baking sheet. Bake at 350 over for 30 to 35 minutes until golden.

Sprinkle with sugar during last 10 minutes of baking. Cuts into 8 pieces.

I shared this dessert with my Dad and he didn't believe that I had made it. Gee thanks. :)

Butterscotch Confetti Squares

This has got to be the easiest recipe EVER. And I'm sure everyone has had it at one point or another. I made this the other day, just to have something different and Devin and Dillon devoured it. Dillon calls it marshmallow cake, but somehow in his two year old pronounciation it comes out marsh m cake. I'll be making some more for the holidays.

Butterscotch Confetti Squares

• 1/4 cup margarine
• 1/2 cup smooth peanut butter
• 1 cup butterscotch chips
• 8 oz (250 g) miniature colored marshmallows

Melt margarine and peanut butter in a large saucepan over low heat. Stir in butterscotch chips until melted. Cool until you can hold your hand on the bottom of the pan. Add marshmallows and stir until all are coated. Pack in 9x9 pan that has been lined with foil or waxed paper (I just use pam in my glass pan). Refridgerate.