Banana Cream Pie

 2/3 cup sugar

1/4 cup corn starch

1/2 tsp salt

3 cups milk

4 egg yolks (slightly beaten)

2 tablespoons butter (softened)

1 tablespoon plus 1 teaspoon  vanilla

2 large bananas

whipped cream

pie shell

Bake pie shell. stir together sugar, cornstarch and salt in saucepan. blend milk eggs. stir gradually into sugar mixture, cook over med heat stirring constantly, until mixture thickens and boils. boil and stir one minute. take off heat, blend in butter and vanilla. pres plastic wrap onto filling in saucepan.  and cool to room temperature.

peel and slice bananas. arrange in layer in pie shell. pour in cooled filling. chill pie thoroughly. at least 2 hours. top with whipped cream and enjoy.

STRAWBERRY PIE

Strawberry Pie
The BEST Strawberry Pie! Fresh strawberries mounded high in a rich, buttery crust. A little (or big) slice of delicious....perfect for summer!
Prep Time 30 minutes
Total Time 30 minutes
Servings 8

Ingredients
Crust
1/2 c. 1 stick butter, softened
3 Tbsp. sugar
1 c. flour
Filling
2 c. water
2 c. sugar
6 Tbsp. cornstarch
1 6 oz. package strawberry jell-o
3 lbs. strawberries cleaned and de-stemmed
*If you are using a shallow pie plate cut filling recipe in half.
Instructions
Crust
Mix butter, sugar, and flour and press into a greased deep pie plate. Bake at 375 degrees for 10-15, until lightly browned.
Filling
Bring water, sugar, and cornstarch to a boil, stirring, until thick and clear.
Remove from heat; add strawberry jell-o.
Mix well and cool.
Fold in strawberries.
Pour into pie shell.
Store in refrigerator until set; serve with whipped cream.

Cream Cheese Squares

Ingredients

2 (8 ounce) cans refrigerated crescent roll dough
2 (8 ounce) packages cream cheese
1 cup white sugar
1 teaspoon vanilla extract
1/2 cup butter, melted
1/4 cup white sugar
1 teaspoon ground cinnamon

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
Press one can of the crescent rolls into the bottom of the prepared pan. In a medium bowl, mix together the cream cheese, 1 cup of sugar, and vanilla until smooth and creamy. Spread over the crescent layer. Unroll the second can of crescent rolls and lay them on top of the cream cheese layer. Do not press down. Pour the melted margarine over the entire pan. Combine the remaining 1/4 cup of sugar and cinnamon; sprinkle over the top.
Bake for 25 to 30 minutes in the preheated oven, or until the top is crisp and golden.

Apple Crisp

Ingredients:
3/4 cup all-purpose flour, (spooned and leveled)
1/4 cup packed light-brown sugar
1/2 teaspoon salt
1/2 cup plus 2 tablespoons granulated sugar
8 tablespoons (1 stick) unsalted butter, cold, cut into small cubes
1 cup old-fashioned rolled oats (not quick-cooking)
3 pounds apples, such as Empire, Gala, or Braeburn, peeled, cored, and cut into 1/2-inch chunks 2 tablespoons fresh lemon juice 1/2 teaspoon ground cinnamon

Directions:
Preheat oven to 375 degrees. In a large bowl, mix together flour, brown sugar, salt, and 2 tablespoons granulated sugar. Cut butter into flour, using a pastry blender or two knives, until mixture is the texture of coarse meal. Add oats, and use your hands to toss and squeeze mixture until large, moist clumps form. Transfer to freezer to chill while you prepare apples. In another large bowl, toss apples with lemon juice, cinnamon, and remaining 1/2 cup granulated sugar. Transfer to a shallow 2-quart baking dish, and sprinkle with topping mixture. Place baking dish on a rimmed baking sheet, and bake until golden and bubbling, 55 to 65 minutes. Let cool 10 minutes before serving.