DESSERTS 14
AMBROSIA SALAD
2 cups sour cream
1 pkg. minature marshmallows
1 can mandarin oranges
1 can chunk pineapple
1 can fruit cocktail
1/4-1/2 cup shredded coconut
Drain all fruit. Combine all ingredients except coconut. Mix well.
Sprinkle with shredded coconut. Refrigerate for at least 24 hours
before serving.
FRIED APPLE PIES
2 tablespoons butter
4 apples, peeled, cored, and sliced
1/2 cup sugar
1/2 teaspoon cinnamon
1 teaspoon lemon juice
1 container refrigerated flaky biscuit dough
FILLING: Add the butter to a large saute pan and melt. Add apples,
sugar, cinnamon, and lemon juice and cook over medium heat until the
apples are soft, about 15 minutes. Remove from the heat and cool.
CRUST: roll the biscuits out on a lightly floured surface so that
each biscuit forms a 7 to 8-inch circle. Place 2 to 3 tablespoons of
filling on 1/2 of each circle. Brush edges of circles with water.
Fold the circle over the filling to make a half-moon shapes. Seal by
pressing the edges with the tines of a fork.
Heat a deep fryer or a deep pot halfway filled with oil to 350.
Carefully add the pies to the oil, 1 at a time, and fry until golden
brown, turning the pies as necessary for even browning, about 5 to 8
minutes. Drain on paper towels. Sprinkle with powdered sugar
immediately
APPLE FRITTERS W/HONEY DIPPING SAUCE
2/3 cup flour
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon salt
1/2 cup plain yogurt
2 eggs, separated
1 tablespoon unsalted butter, melted
2 tablespoons sugar
2 cups apples, peeled, cored, and grated
Vegetable oil for frying,
1/2 cup honey
Preheat the oven to the lowest setting (no more than 250F) and line a
baking sheet with paper towels. Mix together the flour, baking
powder, cinnamon, ginger, and salt. In a separate bowl, whisk
together the yogurt, egg yolks, melted butter, and sugar. Add the
flour mixture and stir well. Let sit for at least 30 minutes or up to
1 hour. Squeeze the grated apples completely dry, reserving the
juice.
Whip egg whites until they form soft, moist peaks. Add the apples to
yogurt and flour mixture. Fold in whipped egg whites very slowly and
gently. In a skillet, heat about 1/8-inch of oil over medium heat.
Drop the batter by heaping tablespoons in to the oil, spreading it
gently into an oval shape. Avoid pressing or flattening the fritter
with a fork. Cook for 2 1/2 to 3 minutes on the first side. Turn and
cook for 2 minutes on the other side. The fritters should be quite
dark. Place them on the baking sheet and keep warm in the oven. Heat
any additional oil used for each batch before frying. While fritters
are frying, reduce the reserved apple juice by cooking in a small,
heavy saucepan over high heat until one-quarter of the liquid
remains. Skim off any foam. Add the honey and bring to a boil for 3
minutes. Serve the fritters with the apple-honey dipping sauce on the
side.
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
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, mix flour, butter, sugar and lemon rind,
then add egg yolks and a tiny drop of water to hold the
mix together. Butter an 8-inch metal pie dish (metal
conducts heat better than glass,).
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 your pastry into the fridge while you
peel your apples. Quarter 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 the yolk mixed with milk), then roll out the
other half of the dough. Put 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 piece of ginger, finely grated
2 tart apples, grated
1 c 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.
LIGHT TIRAMISU
8 ounces semi sweet chocolate, finely chopped (Use food
processor.)
1/4 cup fat free egg substitute
1 cup sugar
1 1/2 teaspoons vanilla
1 8-ounce package fat free cream cheese, cut into small pieces
1 8-ounce frozen light whipped topping, thawed
1 tablespoon instant espresso powder
1/4 cup hot water
1 cup cold water
1 fat free pound cake, cut into 1/2 inch slices
In food processor, process egg substitute and sugar for 30 seconds.
Add vanilla; process 1 minute or until pale yellow. Add cream cheese
pieces, a few at a time, processing til smooth. Transfer to medium
bowl. Cover; refrigerate 1 hour. Fold whipped topping into cream
cheese mixture. Set aside. In large shallow dish, dissolve espresso
powder in the hot water; add the cold water. Quickly dip cake slices
into espresso, turning to coat all sides. Arrange slices in bottom of
13x9 inch baking dish or 12 cup shallow dish, smoothing with fingers
to mold cake slices together. Sprinkle with half of the chopped
chocolate. Top with chilled cream cheese mixture. Sprinkle with
remaining chocolate. Cover; refrigerate at least 3 hours or overnight
before serving. Store in refrigerator.
APPLE RAISIN BREAD PUDDING
2 tablespoons butter
2 cups chopped cored cooking apples (about 2 medium)
3 cups day-old bread cubes (about 3 slices)
1/2 cup raisins
4 eggs
2 cups skim or low-fat milk
1/3 cup firmly-packed brown sugar
1 teaspoon vanilla
3/4 teaspoon pumpkin pie spice
In small saucepan over medium heat, melt butter. Stir in chopped
apples. Cover and cook over medium heat, stirring occasionally, until
slightly soft, about 5 to 7 minutes. In shallow 1 1/2-quart casserole
dish lightly toss together apples, bread cubes and raisins. In medium
bowl, beat together eggs, milk, sugar, vanilla and spice until sugar
is dissolved. Pour over apple mixture. Cover and refrigerate several
hours or overnight.
Bake in preheated 350°F oven until knife inserted near center comes
out clean, about 45 to 55 minutes. Serve hot, warm, or chilled
garnished with whipped cream and/or apple wedges, if desired.
BETTER THAN SEX CAKE
1 (18.25-ounce) box yellow cake mix
1 (20-ounce) can crushed pineapple
1 1/3 cups sugar
1 (3.4-ounce) box French vanilla pudding,
1 1/2 cups heavy cream
1 cup flaked, sweetened toasted coconut
Preheat oven to 350.
Prepare yellow cake mix as directed using a greased 13 by 9 by 2-inch
pan and bake for 30 to 35 minutes. While cake is baking, combine the
pineapple and 1 cup of sugar in a saucepan, and bring to a boil over
medium heat stirring constantly. Remove from heat and allow to cool
slightly.
Remove cake from oven and using a fork, pierce holes into cake. Pour
pineapple mixture over hot cake and set aside.
Prepare pudding according to package directions. Spread pudding over
cake and refrigerate until thoroughly chilled. Whip heavy cream and
remaining sugar until stiff. Cover top of cake with whipped cream and
sprinkle toasted coconut on top.
SEX IN A PAN
1st Layer
3/4 cup butter
3/4 cup chopped walnuts
1 1/2 cups flour
Blend together and press into a 9x11-inch pan. Bake for 15 min. at
350. Let cool.
2nd Layer
1 cup sugar
1 cup Cool Whip
1 large cream cheese
Mix together until fluffy. Place over 1st layer.
3rd Layer
1 4-ounce pkg. instant vanilla pudding
1 4-ounce pkg. instant chocolate pudding
3 cups of milk
Mix together and pour over the 2nd layer. Let set in refrigerator 2
hours. Top with Cool Whip and chopped nuts.
PIE FILLING CAKE
2 cans of prepared pie filling in your favorite flavor
1 box yellow or white cake mix (2 layer size)
1 cube (1/2 cup) butter/margarine
nuts
additional spices, optional
Grease a 13" x 9" pan. Place filling in pan. Sprinkle cake
mix evenly over filling. Melt butter/margarine and pour
over cake mix. Sprinkle walnut or almonds or pecans (if
desired) over everything. You can also sprinkle cinnamon,
ground cloves, nutmeg, etc. on top. Bake at 350 for about
35-45 minutes. Serve warm or cold, with or without ice
cream.
FRUIT PLATTER
Use any fruit in season, serve with one of the delicious fruit dips
below
FRUIT DIP 1
1 (6 oz.) jar marshmallow creme
1/4 c. mayonnaise
Mix together, use as dip for fresh fruit.
Or mix together:
1 jar marshmallow creme
1/4 c. sour cream
2-3 tbsp. orange juice concentrate.
Serve as dip for fresh
fruit.
FRUIT DIP 2
8-12 oz. marshmallow creme
8 oz. cream cheese
8 oz. sour cream
2 tbsp. orange or apple juice
Mix ingredients. Use dip for strawberries, grapes,
pineapple chunks, etc.
FRUIT DIP 3
1 jar marshmallow creme (7 oz.)
1 (8 oz.) pkg. cream cheese, softened
1 (8 oz.) carton sour cream
1 (14 oz.) can Eagle brand milk
Combine all ingredients in blender. Mix well and chill 1
hour. Serve with assorted fresh fruit. Makes 4 cups.
FRUIT DIP 4
1 8 oz pkg cream cheese, softened
1 7 oz jar Kraft marshmallow cream
any extract, juice concentrate, or liquer to taste (optional
Mix ingred until smooth and creamy. Chill, serve with fresh
fruit.
SUMMER FRUIT DIP
1 small container Cool Whip
1/2 package Jello egg custard mix
1 tablespoon rum extract
Combine ingredients, refrigerate several hours. Serve as
dip for fresh fruit.
HOLIDAY FRUIT DIP
1 large box instant vanilla pudding
1 large can orange juice concentrate undiluted, thawed
1 small can pineapple juice concentrate undiluted, thawed
3 1/2 pints heavy cream
1/4 cup light colored rum or brandy
Fresh fruit of choice, cubed or cut up
In a bowl place dry pudding mix and both undiluted
juice concentrates and mix well on low speed with electric
mixer. Beat heavy cream and brandy and mix well into
pudding mixture well. Place in a glass bowl. Chill
mixture well . Serve with fresh fruit on the side.
EGGNOG TRIFLE
1-1/4 cups cold fat free milk
1 pkg. (4-serving size) JELL-O Vanilla Flavor Fat Free
Sugar Free Instant Reduced Calorie Pudding & Pie Filling
4 Tbsp. orange juice, divided
1/8 tsp. ground nutmeg
1 tub (8 oz.)Whipped Topping, thawed
1 pkg. (13.6 oz.) fat free pound cake
1/4 cup Sliced Almonds, toasted
3 cups halved strawberries
POUR cold milk into large bowl. Add pudding mix, 2 Tbsp. of
the orange juice and nutmeg. Beat with wire whisk 1 minute.
Gently stir in whipped topping.
SLICE cake horizontally into 4 layers. Sprinkle cake layers
evenly with remaining 2 Tbsp. orange juice. Cut into 1-inch
cubes.
PLACE 1/2 of the cake cubes in bottom of 2-1/2-quart
straight-sided bowl. Spoon 1/2 of the whipped topping
mixture over cake cubes. Top with strawberries and almonds,
reserving several for garnish, if desired. Layer remaining
cake cubes and whipped topping mixture over strawberries.
Top with reserved strawberries and almonds.
REFRIGERATE until ready to serve. Store leftover dessert in
refrigerator.
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