OLD-FASHION GINGERBREAD
A hundred-year-old recipe that's wonderful served warm with a
scoop of French
vanilla ice cream or sprinkled with confectioners' sugar.
1/4 cup (1/2 stick) butter or margarine, at room temperature
1/2 cup sugar
1 egg
1/2 cup buttermilk
1 teaspoon baking soda
1-1/2 cups all-purpose white flour
1/4 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 cup molasses
Confectioners' sugar
Preheat the oven to 375 degrees F. Grease and flour an 8-inch
square baking
pan.
In a mixing bowl, cream together the butter and sugar until
light and
fluffy. Add the egg and beat for 1 minute. Combine the
buttermilk and soda
and set aside. In a separate bowl, sift the flour with the
spices. Add the
flour mixture to the sugar mixture, blending well but not
beating. Stir in
the buttermilk, then the molasses. Pour into the pan.
Bake for 30 to 35 minutes or until a tester inserted near the
center of the
cake comes out clean. Cool in the pan for 20 minutes, then turn
out onto a
plate. Sprinkle with confectioners' sugar, if desired.
WALNUT STREUSEL TOPPING
1/2 cup rice flour
1/4 cup sugar
1/4 cup brown sugar
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 cup cold margarine
1/2 cup walnuts, chopped fine
Combine flour, sugars and spices.
Cut in cold margarine with knife or pastry blender until mixture
is coarse
and crumbly. Stir in walnuts.
Sprinkle over pie or use as directed in recipe.
STRAWBERRY RHUBARB CRISP
2 cups sliced strawberries
3 cups chopped rhubarb
3/4 cup sugar
1/4 cup flour
1/4 cup butter
1/4 cup brown sugar
1/4 cup flour
1/2 cup quick cooking oats
Preheat oven to 400°. In a large bowl, combine strawberries,
rhubarb, sugar
and 1/4 cup flour; mix well. Pour into 9x9-inch baking pan. In a
separate
bowl, cream together butter and brown sugar; cut in flour and
oats. Sprinkle
evenly over fruit. Bake for 35 to 40 minutes. Let cool slightly
before
cutting into serving squares.
BROWN RICE APPLE CRISP
2 cup cooked rice (Brown short grain or sweet rice)
1 can pie apples*
1 tbs lemon juice
1 cup brown sugar
1/4 cup Rice syrup
1/2 tsp cinnamon
1/4 tsp salt (optional)
3/4 cup rice flour
1 1/2 cup uncooked oats
6 tbs margarine
1/2 cup chopped almonds or walnuts
Combine the cooked rice, apples, lemon juice, rice syrup and
pour into a 9"
x 13" pan treated with non-stick oil spray or margarine. Mix
flour, oats,
brown sugar, salt and cut in margarine until crumbly. Sprinkle
over
rice-apple mixture. Bake at 350 for 30 minutes or until brown
and bubbly.
Makes 10 servings.
*Fresh apples are better! Peel and slice 6 large cooking apples,
mix with 1
cup of sugar, 1/4 cup of water and microwave on high
approximately 10
minutes or until soft.
RICE APPLE CRISP
2 cups cooked rice
4 apples, peeled, cored, and sliced
4 teaspoons lemon juice
3/4 cup firmly packed brown sugar, divided use
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
3/4 cup all-purpose flour
6 tablespoons butter or margarine
1/2 cup chopped pecans or walnuts
Combine rice, apples, lemon juice, 1/4 cup sugar, cinnamon, salt
in large
bowl. Spoon into buttered shallow 2-quart baking dish.
Mix flour and remaining 1/2 cup sugar. Cut in butter until
mixture is
crumbly. Stir in nut meats. Sprinkle over rice mixture.
Bake at 350*F oven for 30 minutes, or until apples are tender.
Serve warm
topped with whipped cream, if desired.
APPLESAUCE CRISP
2 cups chunky applesauce
1 cup firmly packed brown sugar, divided
1 teaspoon cinnamon, divided
1/3 cup flour
1/4 cup cold butter
1 cup puffed rice cereal
Preheat oven to 375 degrees F. Grease 8-inch square glass pan.
Mix
applesauce, 1/2 cup brown sugar and 1/2 teaspoon cinnamon. Put
in prepared
pan. Bake for 15 minutes.
With pastry blender or two knives combine flour, 1/2 cup brown
sugar, 1/2
teaspoon cinnamon and butter until crumbly.Stir in puffed rice
cereal.
Sprinkle over applesauce mix and continue baking for 25 more
minutes or
until golden brown.
DESSERT LASAGNA
12 pieces lasagna
4 cups ricotta cheese
1 cup sugar, divided
8 kiwis, peeled
4 cups strawberries, washed and trimmed, 8 reserved for
garnishing
4 cups blackberries, washed
1/2 cup toasted, sliced almonds
Mint sprigs, to garnish
Cook the pasta according to package directions. Rinse, drain
and set
aside.
In a medium bowl, stir together the ricotta cheese and 1/2 cup
sugar. Set
aside.
In the food processor, puree 4 kiwis with 2 tablespoons sugar.
Transfer
the puree to a bowl and set it aside. Rinse the processor bowl.
In the processor, puree half the strawberries with 2
tablespoons sugar.
Strain the puree into a bowl and set it aside. Rinse the
processor bowl.
In the processor, puree half the blackberries with 2
tablespoons sugar.
Strain the puree and set it aside.
Slice the kiwis into 1/4-inch thick rounds. Slice the
strawberries into
1/8-inch thick pieces. Slice the blackberries in half.
Reserve 1/4 cup of each of the purees to use as a garnish when
serving.
To assemble the lasagne, first cover the bottom of a
9-inch-by-13-inch
glass baking pan with 3 pieces of pasta. Spoon 1/3 of the
ricotta on top and
spread it evenly. Pour the kiwi puree over the cheese and
arrange the kiwi
slices on the puree. Lay on 3 more pieces of pasta and cover
with 1/2 the
remaining cheese. Pour the strawberry puree over the cheese and
sprinkle
with sliced strawberries. Lay on 3 more pieces of pasta and
cover with the
remaining cheese. Pour the blackberries puree over the cheese
and sprinkle
with blackberries. Top with a final layer of pasta. Cover
tightly with
plastic and refrigerate overnight.
Just before serving, sprinkle the lasagne with the remaining 2
tablespoons
sugar and with the toasted almonds. Cut into 8 rectangles and
use a spatula
to set the pieces on dessert plates. Decorate the plates with
dots of
reserved purees. Garnish each piece of lasagne with a strawberry
and a sprig
of mint.
CANDY STORE PUDDING
1 cup cold milk
1 package (3.9 ounces) instant chocolate pudding mix
1 cup whipping cream, whipped
1/2 to 1 cup miniature marshmallows*
1/4 to 1/2 cup chopped salted peanuts*
*substitute miniature chocolate chips, pecans, gumdrops or
whatever else you
have on hand for the peanuts and mini marshmallows.
In a bowl, whisk milk and pudding mix for 2 minutes. Fold in
whipped cream,
marshmallows and peanuts. Spoon into individual dessert dishes.
Refrigerate
until serving. Yield: 4 servings.
CHOCOLATE PEANUT BUTTER CREAM PIE
3/4 cup hot fudge dessert topping, divided
1 (6 ounce) Honey Graham Pie Crust
1/2 cup creamy peanut butter
1 1/4 cups cold milk
2 pkg. (4 serving size) Vanilla Flavor Instant Pudding & Pie
Filling
1 (8 ounce) tub COOL WHIP Whipped Topping, thawed, divided
Spoon 1/2 cup of the fudge topping onto bottom of crust. Place
in freezer 10
min.
Mix peanut butter and milk with wire whisk in large bowl until
well blended.
Add dry pudding mixes; beat 2 min. or until well blended.
(Mixture will be
thick.) Gently stir in half of the whipped topping. Gently spoon
over
chocolate layer. Top with remaining whipped topping.
Refrigerate 3 hours or until set. Drizzle with remaining 1/4 cup
fudge
topping just before serving. Store leftover pie in
refrigerator.
OPTIONAL
Use a 6-oz. ready-to-use reduced fat graham cracker crumb crust,
fat free
milk and COOL WHIP LITE Whipped Topping.
CREAM CHEESE BROWNIE PIE
1 (15 ounce) box refrigerated pie crust, softened as directed
on box
1 (8 ounce) package cream cheese, softened
3 tablespoons sugar
1 teaspoon vanilla
3 eggs
1 (15.1 ounce) box fudge supreme hot fudge swirl premium brownie
mix
1/4 cup vegetable oil
2 tablespoons water
1/2 cup chopped pecans
Heat oven to 350 degrees F. Place pie crust in 9-inch glass pie
pan as
directed on box for One-Crust Filled Pie.
In medium bowl with electric mixer, beat cream cheese, sugar,
vanilla and 1
of the eggs on medium speed until smooth; set aside.
Reserve hot fudge packet from brownie mix for topping. In large
bowl, beat
brownie mix, oil, 1 tablespoon of the water and remaining 2 eggs
50 strokes
with spoon.
Spread 1/2 cup brownie mixture in bottom of crust-lined pan.
Spoon and
carefully spread cream cheese mixture over brownie layer. Top
with remaining
brownie mixture; spread evenly. Sprinkle with pecans.
Bake 40 to 50 minutes or until center is puffed and crust is
golden brown.
After 15 to 20 minutes of baking, cover crust edge with strips
of foil to
prevent excessive browning (pie may have cracks on surface).
In small microwavable bowl, microwave hot fudge from packet on
High 30
seconds. Stir in remaining tablespoon water. Drizzle fudge over
top of pie.
Cool completely, about 3 hours. Store in refrigerator.
HOT CURRIED FRUIT
1 can (20 ounces) unsweetened pineapple chunks
1 can (16 ounces) pitted dark sweet cherries, drained
1 can (15-1/4 ounces) pear halves, drained
1 can (15-1/4 ounces) peach halves, drained
3/4 cup packed brown sugar
1/4 cup butter, melted
1 teaspoon curry powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Drain pineapple, reserving juice. In a greased 2-qt. baking
dish, combine
the pineapple, cherries, pears and peaches. Combine the brown
sugar, butter,
curry, cinnamon, nutmeg and reserved juice; pour over fruit.
Cover and bake
at 350° for 35-45 minutes or until heated through. Yield: 8
servings.
FUDGE SICKLES
1 3.5 oz box of INSTANT Chocolate Pudding
2 cups of Riches Coffee Rich
Stir dry mix into liquid in a saucepan over medium heat. Stir
constantly till dissolved about 1 minute, then turn down heat to
low and cook till thick.
Pour into molds and freeze...
You can make chocolate, white chocolate and lemon.
