Pineapple  Cheesecake  Squares






1/2 cup all-purpose flour

  3 tablespoons granulated sugar

1/4 teaspoon salt

1/4 cup cold butter





1 can (8 ounces) crushed pineapple

1 package (8 ounces) cream cheese, softened

3 tablespoons granulated sugar

1 tablespoon all-purpose flour

1 egg, lightly beaten

1 cup milk

1 teaspoon vanilla extract

Ground cinnamon





Preheat oven to 325 degrees.


In a bowl, combine the flour, sugar and salt.

Cut in butter until mixture is crumbly.

Press into an ungreased 8 inch square baking dish.

Bake for 12 minutes.

Cool on a wire rack.


For filling, drain pineapple, reserving the juice.

Set pineapple and juice aside.


In a large bowl, beat the cream cheese, sugar and flour.

Add egg; beat on low just until combined.

Add pineapple juice.

Gradually add milk and vanilla.


Sprinkle pineapple over crust.


Slowly pour filling over pineapple.

Sprinkle with cinnamon.


Bake for 1 hour or until a knife inserted near the center comes out clean.

Cool on wire rack for 1 hour.


Store in the refrigerator.


Serves 9 desserts






Tiny  Apple  Pie  Tarts






1 sheet refrigerated pie pastry

1 tablespoon granulated sugar

dash ground cinnamon





2 teaspoons butter

2 cups diced peeled tart apples

3 tablespoons granulated sugar

3 tablespoons caramel ice cream topping

2 tablespoons all-purpose flour

1/2 teaspoon ground cinnamon

1/2 teaspoon lemon juice

1/8 teaspoon salt






Preheat oven to 350 degrees.


Roll out pastry on a lightly floured surface.

Cut into twenty 2 1/2 inch circles.

Press onto the bottom and up the sides of miniature muffin cups coated with cooking spray.

Prick pastry with a fork.

Spray lightly with cooking spray.

Combine sugar and cinnamon; sprinkle over pastry.


Bake for 6 to 8 minutes or until golden brown.

Cool for 5 minutes before removing from pans to wire racks.


In a large saucepan, melt butter.

Add apples; cook and stir over medium heat for 4 to 5 minutes or until crisp-tender.


Stir in the sugar, caramel topping, flour, cinnamon, lemon juice and salt.

Bring to a boil; cook and stir for 2 minutes or until sauce is thickenedand apples are tender.


Cool for 5 minutes.


Spoon into tart shells.



Serves 10 desserts






Cheesecake  Cups






4 ounces cream cheese, softened

1/2 cup sour cream

2 tablespoons granulated sugar

1 teaspoon vanilla extract

2 packages (2.1 ounces each) frozen miniature phyllo shells, thawed

1 can (11 ounces) mandarin oranges slices, drained

1 kiwifruit, peeled, sliced and cut into quarters






In a bowl, whisk together the cream cheese, sour cream, sugar and vanilla until smooth.


Pipe or spoon into phyllo shells.


Top each with an orange segment and kiwi piece.


Refrigerate until serving.



Serves 2 1/2 dozen desserts







 Salem's Den  Salem 2004 and Beyond