DESSERTS 12
APPLE LASAGNA
2 cups shredded Cheddar cheese
1 cup ricotta cheese
1 egg
1/4 cup white sugar
1 teaspoon almond extract
2 (21 ounce) cans apple pie filling
8 lasagne noodles, cooked and drained
6 tablespoons flour
6 tablespoons packed brown sugar
1/4 cup quick cooking oats
1/2 teaspoon ground cinnamon
1 pinch ground nutmeg
3 tablespoons butter
1 cup sour cream
1/3 cup packed brown sugar
Preheat oven to 350.
Combine Cheddar cheese, ricotta cheese, egg, white sugar, and almond extract in a medium bowl. Blend well. Spread one can apple pie filling over the bottom of a greased 9x13 inch pan. Layer with half of the noodles, and then the cheese mixture. Layer again with remaining noodles, and the second can of pie filling.
Combine flour, 6 tablespoons brown sugar, oats, cinnamon, and nutmeg in a small bowl. Cut in butter until crumbly. Sprinkle over top.
Bake in preheated oven for 45 minutes. Cool for 15 minutes.
Meanwhile, prepare garnish by blending sour cream and 1/3 cup brown sugar in small bowl until smooth. Cover, and refrigerate. Serve warm apple lasagna with sour cream garnish.
APPLE PIE
SWEET PASTRY
2 cups flour
10 tablespoons butter
1/3 cup sugar
Finely grated rind of 1 lemon
2 egg yolks
Water
FILLING:
A small pat of butter
Flour, for dusting
1 large cooking apple)
2 eating apples or, one tart, one sweet
3 T sugar or substitute with raw or brown sugar)
Zest of 1/2 a lemon
1/2 teaspoon ground ginger
A handful of sultanas or raisins
1 egg yolk mixed with a splash of milk
Preheat the oven to 300ºF. To make the pastry, in a food
processor, whiz up the flour, butter, sugar and lemon rind,
then add the egg yolks and a tiny drop of water to bind the
mix together. Butter an 8-inch metal pie dish (metal
conducts heat better than glass, so the bottom of the pie
will cook at the same time as the top).
Divide your pastry dough into two and roll half of it out
on a flour-dusted surface until 1/4 inch thick. Lay the
pastry in the pie dish and gently push it down into the
sides. Put the pie dish and the
remaining half of pastry into the fridge while you
peel your apples. Quarter the Bramley apple and cut the
eating apples into eighths. Toss the apples in a small pan
with the sugar, lemon zest, ginger, sultanas or raisins,
and a tablespoon of water. Simmer gently for 5 minutes or
until the apples are just tender. Remove from the heat and
allow to cool completely.
Remove the pie dish and pastry from the fridge and pack the
apple mix tightly into the pie dish. Egg-wash the pastry
rim (using yolk mixed with milk), roll out other half of the dough. Drape over top of the pie
and roughly pinch the edges together using your finger and
thumb, then trim any excess pastry. Egg-wash the top, make
a couple of small incisions in the top crust, and bake for
45 to 50 minutes. Spoon out the portions of apple pie and
serve with some custard!
PECAN TART
SWEET PASTRY
2 cups flour
10 tablespoons butter
1/3 cup sugar
Finely grated rind of 1 lemon
2 egg yolks
Water
FILLING
1-1/2 cups maple syrup
3 tablespoons golden syrup
4 tablespoons butter
3 cups breadcrumbs, half fine, half coarse
Zest of 2 oranges
1 small-sized piece of ginger, finely grated
2 tart apples, grated
2 handfuls pecans
Pre-heat the oven to 350ºF. To make the pastry, in a food
processor, whiz up the flour, butter, sugar and lemon rind,
then add the egg yolks and a tiny drop of water to bind the
mix together. Roll out the pastry, then line
a 28cm/11-inch loose-bottomed flan tin with it. Place in
the freezer for at least half an hour, until it is firm.
Take the pastry case out of the freezer, then place in the
pre-heated oven and bake for around 15 minutes, until the
pastry is lightly golden. Remove from the oven and allow to
cool slightly.
Heat the butter, maple syrup and golden syrup together in a
pan, then mix with the breadcrumbs, orange zest, apple,
ginger and half the pecan nuts. Spoon into the pastry case,
then sprinkle the top with the remaining pecans. Place back
in the oven and bake for around 20 minutes. Lovely served
with some crème fraiche and sprinkled with some thyme
flowers.
UPSIDE DOWN APPLE COFFEE CAKE
1 medium apple
1/4 cup brown sugar
1 tablespoon water
1/2 cup fresh or frozen cranberries
1/4 cup (1/2 stick) butter or margarine, softened
1 cup granulated sugar
1 cup natural apple sauce
1 egg
1-3/4 cups flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
Cut apple in half and remove core. Cut each half into slices
approximately 1/8-inch thick. Stir together brown sugar and water in
medium saucepan. Add apple slices. Cook, stirring gently over medium
heat, until apple slices are softened, about 5 minutes. Sprinkle
cranberries in bottom of non-stick or greased 9-inch cake pan.
Arrange apple slices over cranberries, drizzling with brown sugar
sauce. Set aside.
Preheat oven to 350°F. In large bowl or mixer, beat butter with
granulated sugar until thoroughly combined. Add apple sauce and egg.
In separate bowl, mix together flour, baking soda and cinnamon.
Gently blend into apple sauce mixture. Spoon batter over apples and
cranberries, spreading evenly. Bake 30 minutes, or until pick
inserted in center comes out clean. Remove from oven and cool 15
minutes before turning cake out onto wire rack to cool completely.
CREAM CHEESE STUFFED CUPCAKES
1 pkg. chocolate or butterscotch cake mix
Mix cake mix according to recipe on box. Fill cupcakes 3/4 full.
FILLING:
1 (8 oz.) pkg. cream cheese, softened
1 egg, beaten
1 c. sugar
1 (6 oz.) chocolate chips or butterscotch chips
Mix egg with cream cheese and sugar. Add chocolate chips or
butterscotch chips. Mix well. Put 2 teaspoons of filling in center of
each cupcake. Bake 20 minutes.
MINI CHEESE CAKES
2 (8 oz.) pkg. cream cheese, softened
3 eggs
2/3 c. sugar
1 tsp. vanilla
20-24 vanilla wafers
Cherry pie filling
Beat together, first 4 ingredients, for 5 minutes. Place cupcake
papers in tin. Place 1 vanilla wafer on bottom and fill 2/3 full.
Bake for 15-20 minutes at 350. While still warm, put 1 teaspoon of
cherry pie filling on top. Makes 20-24.
FRUIT PIZZA
1 (18 oz.) roll refrigerated sugar slice and bake cookies
1 (8 oz.) container soft brand cream cheese
3 tbsp. sugar
1/2 tsp. vanilla
Assorted fruits, canned or fresh
1 c. sugar
1 c. water
3 tbsp. flour or cornstarch
3 tbsp. strawberry Jello
Roll out cookie dough and place on 14 inch pizza pan. Bake at 375 for
10 to 12 minutes or until golden brown. Cool; may remove and place on
serving plate, if desired. Combine cream cheese, 3 tablespoons sugar,
and 1/2 teaspoon vanilla; mixing well until blended. Spread over
crust. Arrange fruit on cream cheese mixture. Spread glaze over top
(see below for glaze). Chill. Cut into wedges.
GLAZE
Mix 1 cup sugar, 1 cup water, and 3 tbsp. flour or cornstarch in
saucepan and cook until thick. Add 3 tablespoons strawberry Jello.
Cook until dissolved and thick. Spoon over fruit pizza.
CHESS PIE BAR COOKIES
CRUST
1 box yellow cake mix
1 stick butter
2 eggs
Mix above ingredients. Press in a 9 x 13 inch pan. I use a floured
spoon.
FILLING
1 (8 oz.) pkg. cream cheese
2 eggs
2 1/2 c. confectioners sugar
Mix and pour over crust; sprinkle top with 1/2 cup chopped nuts. Bake
at 350 for 35 minutes.
STRAWBERRY PIE
1 (9") baked pie shell
3 oz. pkg. cream cheese
1 tsp. milk
1 qt. fresh strawberries
3/4 c. water
1 c. sugar
4 tbsp. cornstarch
1 tsp. lemon juice
Red food coloring
Cream cheese and milk together. Spread on bottom of pie crust. Cut up
1 cup prepared berries and simmer with 1/2 cup water for a few
minutes. Mix sugar and cornstarch and lemon juice with 1/4 cup water
and add to cooked berries, stirring until thick and clear. Add a few
drops food color. Cool. Place rest of whole berries on cream cheese
and pour mixture over this. Chill and serve. This can be topped with
Cool Whip.
BANANA PIE
8 oz. cream cheese, softened
2 boxes vanilla instant pudding
4 c. milk
2 pie shells, baked
Bananas
Mix softened cream cheese and a little milk. Beat until smooth. Add
remaining milk. Add pudding mix and a little vanilla flavoring. Mix
well. Cover the bottom of pie shells with sliced bananas. Pour
mixture over bananas and chill. Top each slice of pie with Cool Whip
before serving.
BOSTON CREAM CHEESE PIE
1 (9 oz.) pkg. yellow cake mix
2 (8 oz.) pkgs cream cheese, softened
1/2 c. granulated sugar
1 tsp. vanilla
2 eggs
1/3 c. sour cream
2 (1 oz.) sq. unsweetened chocolate
3 tbsp. Parkay margarine
1 c. powdered sugar
2 tbsp. hot water
1 tsp. vanilla
Grease bottom of 9-inch pan. Prepare cake mix as directed on package;
pour batter evenly into pan. Bake at 350 for 20 minutes. Combine
cream cheese, granulated sugar and vanilla, mixing at medium speed on
electric mixer, blend well. Add eggs, 1 at a time, mix well after
each addition. Blend in sour cream, pour over cake layer. Bake at 350
for 35 minutes. Loosen cake from rim of pan. Cool before removing rim
of pan. Melt chocolate and margarine over low heat, stirring until
smooth. Remove from heat. Add remaining ingredients, mix well. Spread
over cheese pie. Chill 2 hours. Ready to serve.
HOME
DESSERTS HOME
Email: marmac34@yahoo.com
