yield: 6 servings
Ingredients:
Crumble Topping:
¾ Cup all purpose flour
¾ Cup light brown sugar
¾ Cup old fashioned rolled oats
1/3 cup walnuts or pecans, chopped
½ cup unsalted butter, cut into pieces
Filling:
¼ cup light brown sugar
¼ cup white granulated sugar
½ tsp. ground cinnamon
½ Tbsp cornstarch
1/8 tsp salt
1 ½ pound Granny Smith Apples peeled, cored, and sliced into ¼ inch thick slices
1 ½ pounds ripe Bartlett Pears, peeled, cored and cut into thick slices
2 cups fresh cranberries, rinsed, drained and picked over
Directions:
Preheat oven to 375° and place rack in the center of the oven. Butter or spray with nonstick cooking spray a 2-½ quart casserole or oval dish, or a 10-inch deep pie plate. Set aside.
For topping: combine the flour, sugar, oats and nuts in a large bowl. Cut the butter into small pieces and blend the flour mixture with a pastry blender. The mixture should be crumbly and about the size of peas. Set aside while you prepare the filling.
For filling: In a large bowl combine the sugars, cornstarch, cinnamon and salt. Peel core and slice the apples and pears and toss them along with the cranberries, in the sugar mixture. Once combined, transfer to the prepared pan. Spread the topping evenly over filling.
Bake 35-45 minutes or until the topping is golden brown and crisp. Remove from oven and place on a wire rack to cool for at least 15 minutes. Serve with whipped cream or vanilla ice cream. Refrigerate leftovers and reheat before serving
Serves 10
Ingredients:
1 10 inch angel food cake
2 c sour cream
1 c cool whip
1 (20 ounce) can crushed pineapple, drained
1 c flaked coconut
¼ c light brown sugar
½ tsp orange extract
1 (11 ounce) can mandarin orange sections, drained
Directions:
Cut cake horizontally into 3 even layers.
Use a serrated or bread knife in a back and for the slicing motion while turning the cake for best cutting results.
Combine sour cream, coconut, brown sugar, crushed pineapple, cool whip and orange extract.
Place bottom layer of cake on serving plate; top with one-third of the pineapple mixture.
Add second layer of cake; top with another one-third of pineapple mixture.
Top with final cake layer and spread with remaining pineapple mixture.
Arrange mandarin orange sections around the top and chill thoroughly.
Keep refrigerated, serve cold.
serves 4
Ingredients:
1 cup white or semi-sweet chocolate morsels
2 cups chocolate cool whip whipped topping
¼ cup seedless raspberry jam
¼ cup fresh raspberries
Directions:
Seedless jams make a great dessert sauce. Simple fill a squeeze bottle with warm jam. Drop jam evenly around the outside of the plate. Using a toothpick, pull through jam creating heart design. This is an easy way to make any dessert look elegant!
Substitutions:
White or dark semi sweet chocolate will work. There is also a red morsel I found at a local store and I used this with the white chocolate for more color.
Ice cream, puddings, fresh fruits or cool whip with a drop of flavored extract will change this to suit individual tastes. Have fun!
Ingredients
Prepared cookie dough (I used the roll type found in the refrigerated section)
1 cup Cool Whip whipped topping
1 cup fresh strawberries, sliced
Chocolate syrup
Strawberry Syrup (warmed seedless strawberry preserves in a squeeze bottle)
Directions
Roll cookie dough into 1/8 in thick rectangle. Using a heart shaped cookie cutter, cut cookies and bake on an un-greased cookie sheet at 375°, or until lightly browned. Cool completely. Cookies can be as big or little as you like./
Assembly
Spread cool whip onto cookie and place sliced strawberries on top. Repeat and stack cookies. For the top cookie, omit the berries and garnish with chocolate or strawberry sauce. Add a fanned or chocolate dipped strawberry to plate, a dollop of cool whip and chocolate or strawberry sauce for decoration.
This recipe is so easy to prepare. Kids love them!
Ingredients:
2 tsp. red sugar crystals
2 tsp. corn syrup
2 martini glasses
2 scoops vanilla ice cream
1 tsp. crushed peppermint candies
2 mint springs
Brownie heart optional
Directions:
Serves 4
Ingredients:
1 stick butter
½ cup brown sugar
½ tsp. cinnamon
4 bananas, peeled and sliced
¼ cups dark rum or brandy
Slice pound cake
Vanilla ice cream
Directions:
Melt butter. Add brown sugar and cinnamon and stir. Add the bananas and cook until caramelized over medium-high heat. Pour in the rum or brandy and light using a BBQ lighter. Be careful; a flame will shoot up above the pan. Let flame extinguish. Serve over sliced pound cake and vanilla ice cream.
Ingredients:
2 C graham cracker crumbs (finely crushed)
1/2 c melted margarine (can use fat free margarine spray)
2 C shredded coconut
1 can (14 oz) sweetened condensed milk (can use fat free)
1 ½ c seedless raspberry jam
1 c walnuts, toasted and chopped
1 c semi sweet chocolate chips, melted
1 c white chocolate chips, melted
Directions:
Let set until chocolate is firm (can be refrigerated)
Cut into desired size
To melt chocolate:
Place into microwave safe container and microwave on high 30 – 40 seconds. Stir. Continue this process until chocolate is completely melted. Use immediately.
Toasting walnuts:
Place nuts onto a sheet tray and bake 6-8 minutes at 350°. This process brings out the natural oils in the nut and increases their flavor
