Yield: 8X8 baking pan, 6 – 8 servings
Crust:
1 tablespoon butter, melted
9 gingersnap cookies, crushed
Filling:
4 large tart apples, peeled
1 tablespoon butter
¾ cup sugar
¾ teaspoon ground cinnamon
1/8 teaspoon ground ginger
3 cups fresh blueberries
2 tablespoon lemon juice
1 tablespoon grated orange peel
Topping:
1 cup all-purpose flour
3 tablespoons brown sugar
6 tablespoons cold butter
Instructions:
Spread butter on bottom of an 8-in. square caking dish. Sprinkle with gingersnap crumbs; press gently. Set aside.
Cut each apple into 16 wedges.
In a large skillet, sauté apples in butter until crisp-tender, about 10 minutes. Remove from heat; cool for 10 minutes.
Combine the sugar, cinnamon and ginger; sprinkle over apples and mix well.
Place blueberries in a bowl.
Sprinkle with lemon juice and orange peel; toss gently to mix well.
For topping, combine flour and brown sugar in a bowl; cut in butter until crumbly.
Spoon apple mixture into baking dish.
Top with blueberries and topping (dish will be full). Bake at 350 degrees for 35-40 minutes or until bubbly.
Serves 15-18 Servings
Ingredients:
17 miniature ice cream sandwiches, divided
1 jar caramel ice cream topping (12 oz.)
1 carton frozen whipped topping, thawed (12 oz.)
¼ cup chocolate syrup
1 Symphony candy bar, chopped (7 oz.)
Directions:
Arrange 14 ice cream sandwiches in an ungreased 13-in.x 9-in.x2-in. dish.
Cut remaining sandwiches in half length wise, and fill in the spaces in the dish.
Spread with caramel and whipped toppings.
Drizzle with chocolate syrup.
Sprinkle with chopped candy bar. Cover and freeze for at least 45 minutes. Cut into squares.
Serves 6
Ingredients:
1 cup plus 2 Tbsp sugar
1 Tbsp finely grated lime zest
6 Tbsp fresh lime juice (about 3 limes)
3 Tbsp tequila
2 Tbsp fresh orange juice
Course salt
Lime wedges, for serving
Directions:
In a medium saucepan, cook 3 ¾ cups water and sugar over medium-high heat, stirring, until sugar has dissolved, about 1 minute. Stir in lime zest and juice, tequila, and orange juice. Season with ¼ tsp salt.
Pour mixture into a shallow dish, cool, then cover can freeze until set, about 6 hours or overnight. Using the tines of a fork, scrape mixture until flakes form. Freeze (covered) until ready to serve.
Garnish with lime wedges, if desired.
Ingredients:
4 eggs
2 cups milk
1 cup sugar
1 Tbsp vanilla extract
4 cups cubed French bread
2 bananas, sliced
1 cup semi sweet chocolate chips
Directions:
Preheat oven to 350°. Grease a 9 X 9 inch pan.
In large mixing bowl, combine eggs, sugar and vanilla until smooth.
Stir in bread, bananas, and chocolate chips.
Let rest 5 minutes for bread to soak.
Pour into prepared pan.
Bake 35 minutes or until knife inserted in the center comes out clean.
Serves 8
Ingredients:
1 bag (1 pound) frozen mixed berries, thawed
2 – 3 Tbsp sugar
1 tsp grated lemon zest
1 tsp minced fresh ginger
1 store bought angel food cake
Directions:
In a medium saucepan, combine berries, sugar, zest and ginger. Cook; stirring occasionally, over medium heat, until berries have softened and released their juices, 10 to 12 minutes. Let cool slightly.
Cut angel food cake into 8 wedges. Spoon compote over or alongside cake wedges and serve.
Garnish with whipped cream if desired.
Yield: 36 Bars
Ingredients:
Directions:
Preheat oven to 350°.
Layer graham crackers on the bottom of a sprayed 9 X 13 inch pan.
Sprinkle marshmallows onto graham crackers.
Sprinkle chocolate chips onto marshmallows.
Sprinkle cashews onto chips.
In a medium saucepan, melt butter, add brown sugar and cook until sugar dissolves
Remove from heat, add vanilla.
Bake 10-12 minutes until marshmallows are puffy and lightly browned.
Cool completely before cutting into bars.
Yield: 8 servings
Ingredients:
TOPPING
¼ cup sugar
¼ cup all-purpose flour
2 tbsp butter or margarine (softened)
Directions:
Place cookie sheet in oven on middle oven rack. Heat oven to 375 degrees F. Place pie crust in 9 -inch tart pan with removable bottom as directed on the box for One-Crust Filled Pie.
In large bowl, mix ½ cup sugar, the cornstarch and cinnamon. Add pears and cranberries; toss gently to coat. Spoon into crust lined pan.
In small bowl, mix all topping ingredients with fork until well blended. Sprinkle over filling.
Place tart on cookie sheet in oven. Bake 45 to 55 minutes or until crust is deep golden brown and pears are tender. Serve warm or cold.
Ingredients:
Directions:
In a small bowl combine dried cranberries and brandy or juice. Cover and chill for at least 1 hour. Drain and reserve 1 Tbsp of the brandy.
Preheat oven to 325°. Prepare pastry and line a 9 inch pie plate
In a medium bowl, whisk together butter, sugar, eggs and salt. Stir in walnuts, flour and chopped baking bars until just combined. Stir in drained cranberries and 1 tbsp of the reserved brandy mixture. Spoon into crust . Bake for 65 minutes, loosely covering the pie with foil for the last 30 minutes of baking.
Cool on rack.
Top with whipped cream.
Serves 6
Ingredients:
Pudding:
1 ½ c milk
½ c sugar
¼ c cornstarch
¼ c bottled Key lime juice
½ tsp finely grated lime peel
2 cups whipped toppingCrumb Mixture:
2 Tbsp graham cracker crumbs
1 tsp sugar
1 tsp butter or margarine, meltedTopping:
1 ½ c sliced fresh strawberries
Directions:
In a one quart stainless steel or non stick saucepan, stir together milk, sugar, cornstarch, Key lime juice and lime peel with whisk until all of the cornstarch is dissolved. Heat to boiling, stirring constantly. Boil one minute.
Cover surface of pudding mixture with plastic wrap to prevent skin from forming. Refrigerate 30 minutes, stirring occasionally, or until cool.
Meanwhile, in a small bowl, mix crumb mixture; set aside.
Gently fold 2 cups whipped topping into pudding mixture. Spoon ¼ cup of the pudding mixture into each of 6 small parfait glasses or dessert bowls. Sprinkle each with ½ tsp crumb mixture. Arrange 2 Tbsp strawberries over crumb mixture. Repeat layers. Top each with a dollop of addition whipped topping.
Serve immediately.
Yield: 9 servings
Ingredients:
10 slices whole wheat bread
3 egg whites
1 ½ c skim milk
¼ c white sugar
2 tsp white sugar
¼ c brown sugar
1 tsp vanilla extract
½ tsp cinnamon
¼ tsp nutmeg
¼ tsp ground clove
pan release spray
For Sauce:
1 ¼ c apple juice
½ c apple butter
2 Tbsp molasses
½ c raisins
¼ tsp ground cinnamon
¼ tsp ground nutmeg
½ tsp orange zest
Directions:
Directions for bread pudding:
Preheat oven to 350°. Spray and 8 X 8 inch baking dish with vegetable oil spray. Lay the slices of bread in baking dish in two rows, overlapping like shingles.
In a medium bowl, beat eggs, egg whites, milk, ¼ c white sugar, brown sugar, and vanilla. Pour egg mixture over bread.
In a small bowl, stir together cinnamon, nutmeg, clove, and 2 tsp white sugar.
Sprinkle spiced sugar mixture over the bread pudding.
Bake for 30 minutes, until it has browned on top and it firm to the touch. Serve warm or at room temperature with apple raisin sauce.
Directions for sauce:
Stir all ingredients together in medium saucepan
Bring to a simmer over low heat. Let simmer 5 minutes. Serve warm
Calories: 233
Total fat: 3g
Saturated fat: 1 g
Cholestrol 24 mg
Sodium: 252 mg
Fiber: 3 g
Protein: 7 g
Carbohydrates: 46 g
Potassium: 390 mg
