DESSERTS

Apple Crumble Pie

I am not much of a pie baker; I almost always use Pillsbury's refrigerated pie crusts (I count the "unfolding" of the dough as the equivalent of actually making the dough!) The chopping of the apples takes some time, but otherwise this pie is pretty quick and easy. Most people use Granny Smith apples for baking, but I have used Gala apples as well.

This recipe calls for covering the cheesecake with the toppings, and then serving it. Instead I cut the cheesecake servings I need for my guests, then add the bananas (without the lemon juice), pecans and caramel topping. This way the leftover cheesecake doesn't get soggy.

This recipe comes from my first grownup cookbook, Betty Crocker's, that my Aunt Arlene gave me for my 8th grade graduation. Having tried lots of brownie recipes since then, I still think this one makes the best plain brownie. They're moist, and fudgey, and crusty on top. Although the original recipe calls for shortening, I use butter or margarine. And I think using Hershey's premelted chocolate rather than chocolate squares makes a moister brownie. I also suggest using pecans rather than walnuts.

I love brownies and I love cheesecake, so I love these, too! Remember to store them in the refrigerator. I always use pecans, but why not walnuts.

I'm not a huge fan of instant pudding and whipped topping desserts but this one is a keeper. It goes together fast and has a great almond-coconut taste. The crunchy topping does get soggy in the fridge so eat it up fast!

This is my kind of pie; there's no crust! Everything gets mixed up in a blender and you're done. Something this tasty should be harder to make.

Using blueberries and red raspberries, this is a cool, refreshing dessert for the Fourth of July. Its fast and easy to prepare, with no chill time needed. I have also used the mousse to fill a 9-in. graham cracker crust for a quick pie; decorating the top with the fruit.