DESSERTS #10
When making a homemade cherry pie, mix a small package of cherry gelatin into the filling. I think it gives the pie better flavor and a rich, appetizing color. You can use raspberry gelatin when you make a berry pie.
APPLE SURPRISE
Canned biscuits
Apple pie filling
Cinnamon sugar
Flatten the biscuits with a rolling pin. Place some of the apple pie filling in the middle of each flattened biscuits. Sprinkle with the cinnamon sugar mixture. Fold over the dough and seal the edges. Bake at 350º until brown. Sprinkle with powdered sugar. Cool slightly before eating as the filling will be hot.
CRANBERRY APPLE GOODIE
Batter:
1/2 cup sugar
1 tablespoon flour
1/8 teaspoon salt
1 teaspoon cinnamon
4 cups sliced apples
1/3 cup fresh or frozen cranberries
Topping:
1 cup uncooked oatmeal
1/2 cup brown sugar
1/2 cup flour
1/8 teaspoon baking soda
1/8 teaspoon baking powder
4 tablespoons butter, melted
To prepare batter combine sugar, flour, salt and cinnamon. Stir into sliced apples and cranberries and spoon into greased baking dish. To prepare topping combine all dry ingredients. Stir in butter. Spread crumb topping over apple mixture. Bake at 375º for 35-40 minutes. Serve with ice cream. Makes 8 servings
APPLE CHEESE CRISP
6 cups (6 med) sliced, peeled apples
1 teaspoon cinnamon
1 teaspoon lemon juice
3/4 cup flour
1 cup rolled oats
3/4 cup firmly packed brown sugar
1/2 cup butter or margarine
1/2 cup shredded Cheddar cheese
Heat oven to 375º. Place apples in ungreased 2-quart casserole. Sprinkle with cinnamon and lemon juice. Lightly spoon flour into measuring cup. In a medium bowl, combine flour, rolled oats, and brown sugar, cut in butter until crumbly. Sprinkle crumb mixture evenly over fruit. Bake at 375º for 25 to 35 minutes or until apples are tender. Top with cheese; bake an additional 2 to 3 minutes or until cheese melts. Serves 12
DESSERT CAKE
3/4 cup cold mashed potatoes
2 egg yolks
1 tablespoon sugar
1/2 cup butter
1 cup ground almonds
2 egg whites
Preheat oven to 340º. Grease and flour a 9 inch springform pan. Combine first 5 ingredients. Beat egg whites until stiff and fold into cake batter. Pour into prepared pan and bake 1 hour. Serve with whipped cream, strawberry preserves and/or fresh strawberries.
QUICK APPLE CRISP
slice 4 medium apples, spread in pan
sprinkle with 2 teaspoons of cinnamon
pour 1/2 cup water over top.
In another bowl mix together with a fork;
1/2 cup soft margarine,
3/4 cup flour
1 cup sugar.
When mixture is fine and crumbly, spread over sliced apples. Bake 30 minutes in 400º oven. Serve warm.
QUICK KEY LIME PIE
Mix together 1/3 cup lime juice
1 can Eagle Brand milk
8-oz. sour cream
1 cup of cool whip
Pour into graham cracker pie crust. Refrigerate for 2 hours.
CHOCODOUGHNUTS Makes 2 dozen doughnuts
Doughnuts:
2 eggs, beaten
1-1/4 cups granulated sugar
1/4 cup Shortening, melted
1 teaspoon vanilla
4 cups flour
1/3 cup unsweetened cocoa powder
4 teaspoons baking powder
1 teaspoon cinnamon
3/4 teaspoon salt
1/4 teaspoon baking soda
3/4 cup buttermilk
Shortening for deep frying
CINNAMON GLAZE:
4 cups confectioners sugar
1 teaspoon vanilla
1/2 teaspoon cinnamon
Milk
For doughnuts, place eggs in large bowl. Beat at medium speed of electric mixer. Add granulated sugar gradually. Beat until thick and lemon colored. Stir in 1/4 cup melted shortening and one teaspoon vanilla. Combine flour, cocoa, baking powder, one teaspoon cinnamon, salt and baking soda. Stir into egg mixture alternately with buttermilk. Cover. Chill 2 hours. (Dough will be slightly sticky.) Heat 2 or 3 inches shortening to 365° in deep fryer or deep saucepan. Flour rolling surface and pin lightly. Roll one half dough at a time to 1/2 inch thickness. Keep remaining dough chilled. Cut with floured 2-1/2 inch doughnut cutter.
Fry, a few at a time, in shortening heated to 365°. Fry about 3 minutes or until golden brown. Turn once. Remove with slotted metal spoon. Drain on paper towels. Dip warm doughnuts in Cinnamon Glaze.
For cinnmon glaze, combine confectioners sugar, one teaspoon vanilla and 1/2 teaspoon cinnamon in medium bowl. Add enough milk for desired consistency.
PEACH PUDDING
preheat oven to 325º
2 cups sliced peaches, place in bottom of an 8 X 8 X 2 inch pan ( you can used frozen or canned in a pinch, be sure to drain well ).
Batter:
3/4 cup sugar
1/2 cup milk
1/4 cup butter
1/2 tsp salt
1 tbs baking powder
1/2 tsp vanilla
1 cup flour.
Combine sugar & butter, all dry ingredients, alternately with milk. Pour over peaches.
Topping:
Mix 1 cup sugar & 1 tbs. cornstarch with 1/4 tsp salt. Sift over batter. Pour 1 cup boiling water over all. Bake at 325º for 50 minutes. Serve warm, with or without ice cream or cream. The batter rises to make a nice topping, and the sugar makes it pretty. The rest of the sugar and the cornstarch & water go to the bottom and make a lovely sauce.
SCALLOPED PINEAPPLE
2 cups sugar
3/4 cup melted margarine
3 eggs, beaten
1 20 oz can Crushed pineapple
4-6 cups bread (cubed)
Cream together sugar, margarine, and eggs. Add pineapple (including juice) and mix. Add bread cubes and mix. Put entire mixture into 9 X 13 inch glass baking dish. Bake at 350º for 35 - 45 minutes. Serves 6.
RHUBARB RAISIN CRISP
5 cups sliced fresh or frozen rhubarb
1/2 cup plus 2 T flour, divided
1/2 cup raisins
3/4 cup sugar
1 teaspoon cinnamon
1/4 teaspoon salt
3/4 cup packed brown sugar
1/3 cup quick-cooking oats
1/3 cup cold butter or margarine
Vanilla ice cream, optional
Combine rhubarb and 2 tablespoons of flour; place in a greased 8-in. square baking dish. Sprinkle with raisins. Combine sugar, cinnamon and salt; sprinkle over the raisins. Combine brown sugar, oats and remaining flour; cut in butter until crumbly. Sprinkle evenly over top. Bake at 375º for 40-45 minutes or until topping is golden brown. Serve warm with ice cream if desired. Yield: 6-8 servings.
TO FREEZE RHUBARB,
remove leaves and trim stems from firm stalks. Wash the stalks and cut into 1-inch lengths. Then choose one of these three methods, depending on how you plan to use it.
Simply pack the pieces into freezer containers or freezer bags. Mix 4 cups rhubarb with 1 cup sugar; spoon into containers or bags. Pack rhubarb into containers and cover with cold syrup made by cooking 3-1/2 cups sugar with 4 cups water.
For each method, allow 1/2 inch of headspace, and tightly seal the container or bag before freezing
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