Cakey Cornbread For Desserts

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 8
• 4 ounces unsalted butter, room temperature (8 tbsp)
• 9 ounces unbleached all-purpose flour (2 cups)
• 3 ounces fine yellow cornmeal (1/2 cup)
• 2 teaspoons baking powder
• 3/4 teaspoon kosher salt
• 1 cup granulated sugar
• 3 large eggs, room temperature
• 1/2 cup heavy cream
• 1/2 cup whole milk
• 1/2 cup sour cream

Recipe

• 1 preheat oven to 375°f and position rack in the center of the oven; grease and flour and 8-inch square baking dish.
• 2 in a large bowl, whisk together the flour, cornmeal, baking powder, and salt; set aside.
• 3 using your stand mixer fitted with the paddle attachment, beat the butter and sugar until light and fluff, about 2 minutes; gradually beat in the eggs, one at a time, until well combined.
• 4 addthe cream, milk, and sour cream, mixing until combined (do not worry if the batter looks curdled).
• 5 add the dry ingredients and mix until just combined; pour into the prepared baking dish, smoothing down the top, and firmly dropping the pan on your countertop to remove air bubbles.
• 6 bake until a wooden toothpick comes out clean, about 40 minutes; let cool in the pan on a wire rack until warm, not hot.
• 7 make up to one day in advance, wrap tightly and store at room temperature.

Apple Cream Dessert W/ Graham Crust

Apple Cranberry-nut Pie

Total Time: 30 mins Preparation Time: 5 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 2 sheets shortcrust pastry
• 1 egg
• 400 g pie apples
• 4 tablespoons dried cranberries (or sultanas)
• 3 tablespoons hazelnut meal

Recipe

• 1 place on sheet of pastry in the bottom of a lightly greased pie dish.
• 2 combine apples, cranberries, and hazelnut meal.
• 3 spoon apple filling into pie dish.
• 4 top with other sheet of pastry, and pinch edges together to seal.
• 5 brush with the beaten egg, and bake at 180c for 25 minutes until pastry is golden.
• 6 serve hot, with icecream.

All Butter Crust With Blueberries

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

Ingredients

• 2 cups all-purpose flour, plus extra for rolling
• 1/2 cup blueberries (used in egg wash)
• 1 cup unsalted butter, very-cold, cut 1/2 in cubes
• 1 teaspoon salt
• 1 teaspoon brown sugar
• 4 -6 tablespoons ice water, very cold
• 2 1/2 cups all-purpose flour
• 1 teaspoon salt
• 2 tablespoons sugar
• 3/4 cup a stick and a half unsalted butter, chilled, cut into 1/4 inch cubes
• 1/2 cup of all-vegetable shortening (8 tbsp)
• 6 -8 tablespoons ice water
• 1 lovely coating for a pie can be achieved with a simple egg wash
• 1 tablespoon heavy cream, half and half or 1 tablespoon milk
• 1 large egg yolk, combine blueberries and egg mix then baste on pie for blue coating
• 2 1/2 cups all-purpose flour
• 1 teaspoon salt
• 2 tablespoons sugar
• 1 cup of frozen butter
• 8 tablespoons ice water
• 8 honey, crisp peeled, cored and sliced or 12 granny smith apples, peeled, cored and sliced
• 1/2 cup brown sugar
• 1 teaspoon cinnamon
• 2 tablespoons flour

Recipe

• 1 all butter crust and blueberries.
• 2 follow directions as for the all butter crust, but with the above ingredients. include the ground almonds in with the flour and the salt and sugar in step 2 above.
• 3 to pre-bake a pie crust.
• 4 if your recipe calls for a pre-baked crust, as many custard pie recipes do, follow all the steps above until you get to the point where it says to put in the filling. note that you will need to make only a half recipe if you are only doing a bottom crust. freeze the crust it for at least a half hour, until chilled. this is an important step in pre-baking. otherwise the crust will slip down the sides.
• 5 preheat your oven to 350°f when the pie crust is sufficiently chilled, line the pie crust with parchment paper, wax paper, or aluminum foil. fill at least two-thirds full with pie weights - dry beans, rice, or stainless-steel pie weights. bake with weights for 20 minutes. remove from oven, cool a few minutes and carefully remove pie weights. poke small holes in the bottom of the pie crust with a fork and return to oven (without the weights) and cook for an additional 10 minutes, until the crust is golden. cool completely before filling. you may need to tent the edges of the pie with aluminum foil when you bake your pie, to keep the edges from getting too dried out and burnt.
• 6 combo of butter and shortening crust.
• 7 1 mix flour, salt, and sugar in a food processor fitted with a steel blade. scatter butter pieces over flour mixture. toss to coat the butter with a little of the flour. cut butter into the flour mixture with 5 one second pulses. add shortening (a tablespoonful at a time, not one big hunk of shortening) and cut into mixture with about 4 more one second pulses. the mixture should resemble coarse cornmeal, with butter bits no bigger than peas. turn mixture into a mixing bowl.
• 8 2 sprinkle 6 tablespoons of ice water over flour mixture. using the blade of a rubber spatula, press down on the dough, using a folding motion, until the dough sticks together. add up to 2 more tablespoons of ice water if the dough will not come together. do not over-knead the dough! divide the dough into 2 balls and flatten each into 4 inch wide disks. dust the disks lightly with flour, wrap each in plastic, and refrigerate for at least 30 minutes, or up to 2 days before rolling out.
• 9 3 after the dough has chilled in the refrigerator for at least 30 minutes, you can take it out to roll. if it is too stiff, you may need to let it sit for 10 minutes at room temperature before rolling. sprinkle a little flour on a flat work surface and the top half of one of the disks of dough. (we use a tupperware pastry sheet that has the pie circles already marked.) using a rolling pin, apply light pressure while rolling outwards from the center. every once in a while you may need to use a metal spatula or a pastry scraper to gently lift under the dough to make sure it is not sticking to the rolling surface. you have a big enough piece of dough when you place the pie tin or pie dish upside down on the dough and the dough extends by at least 2 inches all around.
• 10 4 when the dough has reached the right size, gently fold it in half and then in half again. lift up the dough and place the folded point of the dough in the exact center of your pie dish. gently unfold. lift the edge of the dough with one hand while easing the pastry along the bottom of the dish with the other hand. do not stretch the dough.
• 11 5a if you are only making a single crust pie, use a pair of kitchen scissors to trim the dough to within 1/2 inch of the lip of the dish. tuck the overhang underneath itself along the edge of the pie dish. use the tines of a fork to crimple the edge of the pie crust.
• 12 5b if you are making a double crust pie, roll out the second disk of dough. use a pastry scraper to help gently roll the dough around the rolling pin. unroll the dough from the rolling pin over the fruit-filled pie, centering the dough correctly on the pie. use a kitchen scissors to trim the overhang to an inch over.
• 13 fold the edge of the top piece of dough over and under the edge of the bottom piece of dough, pressing together.
• 14 finish the double crust by pressing against the edges of the pie with your finger tips or with a fork.
• 15 6 use a sharp knife to cut vents into the top of the pie crust, so the steam has a place to escape while the pie is cooking. optional before scoring, you may want to paint the top of your crust with an egg wash (this will make a nice finish).
• 16 egg wash.
• 17 • blend blueberries with egg mix then brush on pie for blue coating.
• 18 apple pie.
• 19 for the pastry.
• 20 1. whisk the flour, salt and sugar together in a large bowl. using a standard box or potato grater, grate the frozen butter into the flour and toss lightly with your fingers until it is thoroughly combined.
• 21 2. sprinkle in ice water and mix with your fingers until the dough comes together in a ball. divide it into two pieces, making sure one half is slightly larger than the other. wrap in plastic wrap, flatten and chill for at least 30 minutes or even overnight. resting will help tenderize the pastry and make it easier to roll.
• 22 3. remove the pastry from the refrigerator and allow it to warm slightly, just until it is pliable. lightly flour your hands, the rolling pin, your work surface and the dough.
• 23 4. roll out the larger pastry disc into a circle large enough to slightly overlap the edges of an 8-inch glass pie dish. transfer the dough to the pie dish by folding it into quarters then unfolding it in the dish.
• 24 5. preheat your oven to 375 degrees.
• 25 for the filling.
• 26 1. toss the apples with the brown sugar, cinnamon and flour. add the apples to the bottom crust then roll out the remaining smaller disc and carefully place over the top of the pie. roll and crimp the edges of the dough together, tightly sealing them. poke a few vent holes into the top of the pie and place on the bottom rack of oven. bake for 1 hour, until the crust is golden and juices are bubbling.

Brown Sugar Angel Food Cake

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 10
• 1 1/2 cups egg whites
• 2 teaspoons vanilla
• 1 1/2 teaspoons cream of tartar
• 1 teaspoon salt
• 2 cups brown sugar
• 1 1/4 cups sifted cake flour

Recipe

• 1 beat egg whites, vanilla, cream of tarter and salt until soft peaks form.
• 2 gradually sift 1 cup brown sugar over egg whites and beat again until stiff peaks form.
• 3 sift remaining cup of sugar with flour.
• 4 fold into egg mixture.
• 5 bake in an ungreased tube pan for 45-50 minutes at 350.

Berry Trifle

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• 3 1/2 ounces vanilla pudding mix
• 2 cups milk
• 4 ounces cool whip
• 16 ounces cream cheese
• 8 ounces sour cream
• 2 cups powdered sugar
• frozen pound cake
• 2 cups fresh strawberries
• 1 cup blueberries
• 1 cup raspberries

Recipe

• 1 prepair pudding as directed on box with the 2 cups of milk.
• 2 fold in 4 oz of cool whip into pudding.
• 3 set aside in refridgerator.
• 4 mix cream cheese, powdered sugar and sour cream.
• 5 set aside in refridgerator.
• 6 cut pound cake into bite size pieces.
• 7 in large glass bowl layer cake, pudding, fruit, cream cheese mixture, fruit.
• 8 number of layers will depend on the size of your bowl.
• 9 chill for 3 hours.

Apple Cranberry Rhubarb Crisp

Total Time: 1 hr 5 mins Preparation Time: 15 mins Cook Time: 50 mins

Ingredients

• Servings: 6
• 1/3 cup lightly packed brown sugar
• 1/3 cup oats
• 3 tablespoons whole wheat flour
• 1 teaspoon cinnamon
• 2 tablespoons margarine, melted
• 2/3 cup sugar
• 3 tablespoons flour
• 1 grated orange, rind of
• 2 cups sliced apples
• 2 cups diced rhubarb (fresh or frozen thawed)
• 1 cup cranberries (fresh or frozen)

Recipe

• 1 topping: combine all ingredients.
• 2 mix well.
• 3 set aside.
• 4 fruit: combine sugar, flour and orange rind.
• 5 add fruits; toss to coat fruit thoroughly with dry ingredients.
• 6 spoon into 8-cup baking dish.
• 7 sprinkle topping evenly over fruit.
• 8 bake at 375 for 40-50 minutes, or until fruit is tender.
• 9 serve warm or at room temperature.

Berry-peach Cobbler With Sugared Almonds

Total Time: 1 hr 15 mins Preparation Time: 25 mins Cook Time: 50 mins

Ingredients

• 18 ounces fresh blueberries
• 18 ounces fresh blackberries
• 3 medium peaches, peeled and sliced
• cooking spray
• 2/3 cup granulated sugar
• 2 1/2 tablespoons cornstarch
• 3 tablespoons fresh lemon juice
• 1/8 teaspoon salt
• 4 1/2 ounces all-purpose flour (about 1 cup)
• 1/4 cup granulated sugar
• 2 tablespoons cornstarch
• 1/2 teaspoon baking powder
• 1/8 teaspoon salt
• 6 tablespoons chilled butter, cut into small pieces
• 1/2 cup half-and-half
• 1/3 cup almonds, sliced
• 3 tablespoons turbinado sugar
• 1 tablespoon egg
• 4 cups vanilla ice cream

Recipe

• 1 preheat oven to 350.
• 2 to prepare filling, combine blueberries, blackberries, and peaches in a 13x9 inch baking dish lightly coated with cooking spray. sprinkle 2/3 cup granulated sugar, 2 1/2 tablespoon cornstarch, juice, and 1/8 teaspoon salt over fruit; toss gently to combine.
• 3 to prepare topping, weigh or lightly spoon flour into a dry measuring cup; level with a knife. combine flour, 1/4 cup granulated sugar, 2 tablespoons cornstarch, baking powder, and 1/8 teaspoonsalt, stirring well. cut butter into flour mixture with a pastry blender or two knives until mixture resembles coarse meal. add half-and-half; gently knead dough just until moistened. drop dough by spoonfuls evenly over top of filling. combine almonds, turbinado sugar, and egg wihite; sprinkle over top.
• 4 bake at 350 for 50 minutes or until topping is browned. let stand 10 minutes. serve with ice cream.

All Butter Pie Crust

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• 2 cups unbleached all-purpose flour
• 1/4 cup cake flour
• 1/4 teaspoon baking powder
• 1 cup very cold salted butter, cut into 16 squares
• 5 -6 tablespoons ice water

Recipe

• 1 in the work bowl of a food processor, fitted with the metal blade, add the flour, cake flour and baking powder. combine the ingredients, by pulsing the ingredients 5 or 6 times. add the butter, and again, pulse the ingredients 5 or 6 times, and then for 3-5 seconds, until there are small lumps of butter throughout the flour, about the size of peas.
• 2 through the feed-tube, with the machine running, quickly add 1/3 cup (a little more than 5 tablespoons) ice water. after about 20-30 seconds, the dough should come together and form a ball on top of the blade. if not, add a tablespoon of water. do not over-process to ensure a flaky crust.
• 3 put the dough, and any little scraps on the bottom into a bowl together - pressing into two balls. press each ball into a disc, about 1/3 to 1/2-inch thick. at this point, you can put the disc on a plate, cover with plastic wrap and refrigerate for at least 2 hours, or up to 2 days. the dough, wrapped well, also freezes well for 30-45 days (defrost in the refrigerator overnight before using).
• 4 when ready to use, dust each side of the dough with a little flour, then roll the dough on a lightly floured surface to a circle about 1/8-inch thick. rotating the disc, as you roll to maintain an even circle.
• 5 transfer the dough to a deep-dish 9-inch or 10-inch pie plate. press the dough lightly into place along bottom and sides. using a knife, trim the dough, leaving a 1-inch overlap*. fold the dough in half to create a double thickness along the rim of the pie plate. push lightly along the outer edge, leaving room for the dough to shrink on the rim during baking. pinch the dough along the rim to create a decorative edge. because this is an all-butter crust, it must be very cold going into the oven. refrigerate the prepared shell for 30-60 minutes, or overnight lightly covered with plastic wrap.
• 6 if a recipe calls for a baked pie crust (blind bake), simply "dock" the crust, which means, using a fork, prick the crust along the bottom and sides, or use pie weights. refrigerate for at least 30 minutes. bake the crust at 425 degrees 15 to 18 minutes or until the sides begin to brown. (the initial high heat will force much of the steam out, helping the crust become flaky.) remove the pan from the oven. gently remove your pie weights. reduce oven to 375 degrees and continue to bake the crust for several minutes until it's golden. without the weight of a filling, a baking crust can shrink, fill with air pockets, and puff up with bubbles, so it is important to either dock the crust or weigh the crust down as it bakes. weights are easier and you won't risk the filling leaking through the holes. this is done by lining the dough with parchment paper or foil (if you use foil, you may need to grease the dough first, to prevent the foil from sticking) and filling it with pie weights or a pie chain (or dried beans, pennies, rice, marbles, etc.) to hold its shape during baking.

Brown Sugar Bacon Cookies

Total Time: 23 mins Preparation Time: 5 mins Cook Time: 18 mins

Ingredients

• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon table salt
• 1 cup unsalted butter, softened (2 sticks)
• 1 cup packed dark brown sugar
• 1 cup sugar
• 2 eggs
• 1/2 cup finely chopped cooked bacon, well-drained (or more)

Recipe

• 1 preheat oven to 325°f.
• 2 sift dry ingredients together in a large bowl.
• 3 in the work bowl of a stand mixer (or in a large bowl with a hand-held electric mixer), cream butter and both sugars until fluffy and mostly smooth. add eggs, one at a time, mixing until fully incorporated.
• 4 turn the mixer down to low and add dry ingredients, a little at a time, until incorporated.
• 5 stir in chopped bacon by hand with a spoon.
• 6 place spoonfuls of dough (1 to 1 1/2 tbsp each) on parchment- or silpat-lined cookie sheet. press down with back of fork. bake in preheated oven 14-18 minutes, rotating back-to-front after 7 minutes. (for best results, bake only one sheet at a time, in the middle of the oven.).
• 7 when cookies are golden brown, remove from oven and transfer to a rack to cool.

Baked Old Fashioned Rice Pudding

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 1 cup long grain rice
• 250 ml evaporated milk
• 1 -2 tablespoon butter
• 1 cup sugar
• 1 cup water

Recipe

• 1 boil rice until done.
• 2 place cooked rice in a baking dish.
• 3 add milk, water, butter, (add as much as you like i do 2 tbsp ) sugar.
• 4 stir all of it together and bake until done about 1 hr at 350 degrees.
• 5 the water measurement is done with the can from the milk so 1 cup is a guess.

Alive Cookies

Total Time: 56 hrs Preparation Time: 48 hrs Cook Time: 8 hrs

Ingredients

• 1/2 cup dried dates
• 1 teaspoon sea salt
• 1 fresh banana
• 2 cups whole oats, soaked for 48 hours and run all through a food grinder,including the banana (groats)

Recipe

• 1 shape into cookies and dehydrate overnight in a food dehydrator.
• 2 store in a plastic or glass container while still warm from the dehydrator.
• 3 not super sweet but very alive.

Alice's Nanaimo Bars

Total Time: 1 hr 5 mins Preparation Time: 35 mins Cook Time: 30 mins

Ingredients

• Servings: 48
• 1/2 cup butter or 1/2 cup margarine
• 3 tablespoons cocoa
• 1/4 cup granulated sugar
• 1 egg
• 1 teaspoon vanilla
• 2 cups graham cracker crumbs
• 1/2 cup chopped nuts
• 1 cup coconut
• 2 cups icing sugar
• 1/4 cup soft butter or 1/4 cup margarine
• 2 tablespoons bird's custard powder
• 1/4-1/2 cup heavy cream (or amount necessary)
• 3 (1 ounce) semi-sweet chocolate baking squares
• 1 1/2 teaspoons butter

Recipe

• 1 bottom layer: in double boiler melt together butter, cocoa, and sugar. stir in egg and vanilla. remove from heat and add graham cracker crumbs, nuts, and coconut. pack in buttered 9 x 12-inch pan.
• 2 middle layer: in a medium-sized bowl, mix together icing sugar, butter, custard powder and enough cream (or milk) to reach spreading consistancy. spread over first layer. set aside.
• 3 top layer: melt semi-sweet chocolate squares with butter. spread in thin layer over top of custard layer.
• 4 chill until set. cut in squares. store in refrigerator or they get too soft.

Baked Orangey Bananas

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 6 medium bananas
• 1 1/2 tablespoons butter (1/4 stick)
• 1 cup orange juice
• 1 tablespoon orange zest
• 1/3 cup sugar
• 2 tablespoons orange liqueur
• 1/2 teaspoon ground cinnamon
• vanilla ice cream (optional)
• whipped cream (optional)

Recipe

• 1 peel and slice bananas and place on a baking dish that has been pre-greased with the butter.
• 2 in a separate bowl, mix the juice, zest, sugar and liqueur and when sugar has dissolved, pour over the bananas.
• 3 bake in preheated oven for 10 minutes at 400° f or until bananas are golden brown.
• 4 take out from oven, let cool a bit and sprinkle cinnamon over.
• 5 you may serve it with vanilla ice cream or whipped cream.

Autumn Dessert

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 2
• 1 large ripe pear, peeled and thinly sliced (or tart apple)
• 1/2 cup water, divided
• 2 tablespoons sugar
• 1 tablespoon raisins (optional)
• 1 teaspoon butter
• 1/8 teaspoon ground cinnamon
• 1 dash ground nutmeg
• 1 tablespoon cornstarch
• 2 slices cinnamon-swirl bread, toasted (doesn't have to be 'swirl')
• ice cream (or whipped cream) (optional)

Recipe

• 1 combine pear, 1/4 cup water, sugar and raisins, butter, cinnamon and nutmeg in a saucepan. cook over medium heat for 8-10 minutes or until fruit is tender.
• 2 combine cornstarch and remaining water until smooth; add to fruit mixture.
• 3 bring to a boil, stirring constantly.
• 4 cook and stir for 1-2 minutes or until thickened. serve warm over cinnamon toast. top with ice cream or whipped cream if desired.

Blueberry-apple Pie

Total Time: 1 hr 30 mins Preparation Time: 20 mins Cook Time: 1 hr 10 mins

Ingredients

• 4 cups sliced peeled baking apples (4 medium)
• 2 cups frozen blueberries
• 1/3 cup sugar
• 1/3 cup brown sugar
• 1/4 cup flour
• 1 teaspoon cinnamon
• 1 cup crisco shortening
• 2 cups flour
• 3/4 teaspoon salt
• 1 egg
• 2 tablespoons cold water
• 1 tablespoon vinegar

Recipe

• 1 let blueberries partially thaw, if using frozen.
• 2 pre-heat oven to 425.
• 3 in large bowl, combine all filling ingredients; mix well. set aside.
• 4 pie crust: mix salt with flour.
• 5 cut shortening into flour mixture till crumbly.
• 6 lightly beat egg, water and vinegar and mix egg mixture into the flour just till dough is made. do not over mix.
• 7 roll out half the dough and place into a greased pie plate.
• 8 fill pie shell with fruit mixture.
• 9 roll out the other half the dough. i usually then cut it into strips to make a lattice crust. if making just a plain crust be sure to cut a hole and slits in the top to vent.
• 10 bake at 425 for 50-70 minutes or until apples are tender and edges are bubbly. cover entire pie loosely with foil after 20 minutes to prevent the crust from browning too much. cool 2 hours (if you can wait that long!). serve warm or cold.

Apple Creme Brulee Cheesecake

Total Time: 2 hrs Preparation Time: 40 mins Cook Time: 1 hr 20 mins

Ingredients

• Servings: 12
• 1 1/2 cups graham cracker crumbs
• 2 1/2 tablespoons sugar
• 4 -5 tablespoons melted butter
• 3 green apples, sliced into 1/4 in. slices
• 1 tablespoon lemon juice
• 2 tablespoons unsalted butter
• 1 1/2 tablespoons sugar
• 2 1/2 tablespoons heavy cream
• 1 pinch nutmeg
• 3 (8 ounce) packages cream cheese
• 1 1/4 cups sugar
• 2 teaspoons vanilla extract
• 1 pinch salt
• 1/2 teaspoon cinnamon
• 1/4 teaspoon ground ginger
• 1/2 cup sour cream (full fat)
• 1 tablespoon cornstarch or 1 tablespoon flour
• 4 large eggs
• 1/4 cup brown sugar (for brulee topping)

Recipe

• 1 make the crust:.
• 2 preheat the oven to 325 degrees f. grease the bottom and sides of a 9-inch springform pan. in a bowl, combine the graham cracker crumbs and the sugar. add 4 tablespoons of the butter and mix. if the crumbs seem dry, add the last tablespoon of butter. press onto the bottom of the springform pan. press in an even layer.
• 3 bake for 8 to 10 minutes. the crust should be firm and golden. remove from the oven and let cool on a wire rack. cool the crust completely. once cooled, wrap the outside of the pan in a heavy duty piece of aluminum foil.
• 4 apples:.
• 5 toss the apples with the lemon juice.
• 6 melt the butter in a large skillet. add the apples and cook for 2 minutes, over medium heat, until the apples begin to soften. sprinkle with sugar and cook for an additional 2 to 3 minutes, until the apples soften further and begin to turn golden. add the cream and the nutmeg and lower the heat slightly. cook until the cream has been absorbed by the apples, about 10 minutes. transfer the apples to a plate and let cool completely.
• 7 cheesecake.
• 8 in the bowl of your mixer, beat the cream cheese for a minute or two until it's smooth. add the sugar and beat at medium speed until smooth, about 2 or 3 minutes. add the vanilla extract, the salt, the cinnamon and the ginger and beat for another minute. add the sour cream and cornstarch and beat until blended, another minute or two. add the eggs, one at a time, scraping the sides of the bowl after each addition.
• 9 preheat the oven to 350 degrees f.
• 10 layer the apples over the cooled graham cracker crust. pour the prepared cheesecake filling over the apples. place the pan in a large, shallow roasting pan and add hot water to come about halfway up the side of the springform pan. carefully place the pan in the oven. bake for between 70 and 80 minutes, until only wobbly in middle.
• 11 remove the cheesecake from the oven and from the water bath. peel off the aluminum foil layer and place on a rack to cool completely. once cool, place in the refrigerator to chill overnight.
• 12 just before serving, sift brown sugar over top of cheesecake to lightly cover the entire surface. either using a propane kitchen torch, or by putting the cheesecake under the broiler, melt the sugar to form thin crust. (this step can be omitted and cheesecake is still excellent).

Brown Sugar Angel Food Cake With Candied Citrus Slices

Total Time: 50 hrs Preparation Time: 48 hrs Cook Time: 2 hrs

Ingredients

• Servings: 10
• 1 1/4 cups cake flour
• 1 1/2 cups light brown sugar, packed sifter
• 14 large egg whites, room temperature
• 1 1/2 teaspoons cream of tartar
• 1 pinch salt
• 2 teaspoons lemon zest
• candied citrus slices, see recipe below
• 16 ounces creme fraiche
• 3 cups sugar
• 1 red grapefruit, small thinly sliced into rounds
• 1 navel orange, thinly sliced into rounds

Recipe

• 1 cake:.
• 2 preheat oven to 350 degrees, stir together flour and 3/4 cup brown sugar, sift twice.
• 3 put egg whites into a bowl of an electric mixer fitted with the wisk attachement. beat on medium speed until foamy, add cream of tarter and salt. raise speed to high, and beat until soft peaks form. sprinkle half the remaining 3/4 cup brown sugar over the egg mixture, and beat until combined. sprinkle with remailing brown sugar over egg mixture, and beat until stif, glossy peaks form.
• 4 transfer egg mixture to a large bowl. fold in flour mixture in 3 batches, folding in the lemon zest with the last batch.
• 5 spoon the batter into an ungreased 10-inch tube pan (not nonstick) with a removable bottom. run a knofe through the batter to eliminate air pockets. bake until cake is golden and springs back when lightly touched about 45 minutes.
• 6 invert pan onto its legs or over a narrow-neck bottle. let cool 1 hour. reinvert, and run a knife sides and tube to loosen; remove sides. run a knofe along bottom of fo cake and remove from tube.
• 7 place cake on serving platter. cut slit in rind of candied citrus slices, then twist slices and place around bottom ifcake. reserve 1 slice for hole in center.
• 8 put creme fraiche into a medium bowl. wisk until lightened. transfer a little more than 1/4 cup into a pastery bag fitted with a large rose tip (such as ateco no. 123). decoratively pipe creme fraiche around top edge of cake. place one citrice slice over the hole in top of the cake and pipe creme fraiche around it. serve remaining creme fraiche on the side.
• 9 candied citrus slices:.
• 10 cut a round of parchment paper to fit inside medium pot and set parchment paper aside.
• 11 bring sugar and 3 cups water to a simmer in pot, stiring until sugar has desolved. when liqued is clear and bubbling, reduce heat to medium-low heat. add citrus slices,arranging them in a slightly overlapping layer. cover with the parchment paper round.
• 12 place a cake pan on top of the parchment paper to keepslices submerged. simmer (do not boil) until rinds are almosr translucent, about 40 minutes. let cool completely in syrup. candies citrus slices can be stored in syrup up to 1 week.
• 13 line a baking sheet with parchment paper and set a wire rack over sheet. transfer citrus to rack. let stand until dry and slightly firm, about 8 hours.

Apple Cream Pennies

Total Time: 26 mins Preparation Time: 15 mins Cook Time: 11 mins

Ingredients

• 2 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup dark brown sugar, firmly packed
• 1/2 cup sugar
• 1 cup salted butter, softened
• 2 large eggs
• 2 teaspoons pure vanilla extract
• 8 ounces cream cheese, softened
• 1/4 cup sugar
• 1/4 cup apple butter

Recipe

• 1 preheat oven to 300° f degrees.
• 2 in a medium bowl combine flour, soda and salt.
• 3 mix well with a wire whisk.
• 4 set aside.
• 5 blend sugars in a large bowl using an electric mixer set at medium speed.
• 6 add butter and mix to form a grainy paste, scraping down the sides of the bowl.
• 7 add eggs and vanilla, and beat at medium speed until light and fluffy.
• 8 add the flour mixture and blend at low speed until just combined.
• 9 do not overmix.
• 10 shape dough into marble-sized balls.
• 11 place balls on ungreased baking sheets, 1 inch apart.
• 12 bake 10-11 minutes.
• 13 do not brown.
• 14 transfer cookies to a cool flat surface with a spatula.
• 15 to prepare the filling: blend cream cheese and sugar in medium bowl.
• 16 with an electric mixer on medium until fluffy.
• 17 add apple butter and beat until smooth and thoroughly combined.
• 18 with a small knife spread 1 teaspoonful of apple cream on the bottom half of each cooled cookie.
• 19 top with another cookie to create a sandwich.
• 20 repeat with remaining cookies and filling.

Berry-apple Fantasy Pie

Total Time: 1 hr 30 mins Preparation Time: 45 mins Cook Time: 45 mins

Ingredients

• 1 cup sugar
• 4 teaspoons quick cooking tapioca
• 1/2 teaspoon ground cinnamon
• 2 cups fresh blackberries
• 2 cups apples
• 2 tablespoons butter
• 2 pie crusts

Recipe

• 1 prepare pastry and divide in half. transfer onto a 9 inch pie plate.
• 2 in large mixing bowl, stir together the sugar, tapioca and cinnamon. add the blackberries and apple slices. toss until coated. let stand 15 minutes.
• 3 spoon filling into pastry-lined pie plate. dot with butter. trim pastry even with edge of pie plate. moisten the edge of pastry with water.
• 4 on a lightly floured surface, roll out the remaining pastry into a 12 inch circle. cut slits in the pastry to let steam escape. place on the filling. trim the top crust to 1/2 inch beyond edge of pie plate. cover edge of crust with foil to prevent overbrowning.
• 5 bake at 375 oven for 25 minutes. remove foil. bake for 20 to 25 minutes more or until the crust is golden brown and filling is bubbly.

Apple Crescent Treats

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 8
• 2 granny smith apples
• 1 (8 ounce) can crescent rolls
• 1/2 cup orange juice
• 1/2 cup sugar
• 3 tablespoons butter

Recipe

• 1 preheat oven to 350°.
• 2 spray a round cake pan with cooking spray.
• 3 peel, core, and quarter the apples.
• 4 wrap each apple quarter in a crescent roll.
• 5 place the apple crescents into the sprayed cake pan.
• 6 in a saucepan, melt butter, and add orange juice and sugar.
• 7 heat to a slow boil, stirring continuously, until sugar is completely melted.
• 8 pour the sauce over the apple crescents.
• 9 bake at 350° until browned for 15-20 minutes.

Apple Cream Cheese Dessert

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 8
• 3/4 cup graham cracker crumbs
• 2 tablespoons sugar
• 2 tablespoons butter, melted
• 1 (8 ounce) package cream cheese, softened
• 1 (14 ounce) can sweetened condensed milk
• 1/3 cup lemon juice
• 1 teaspoon vanilla extract
• 1 (21 ounce) can apple pie filling

Recipe

• 1 in a bowl, combine the cracker crumbs, sugar and butter. divide among eight dessert dishes, about 4 rounded teaspoonfuls in each.
• 2 in a small mixing bowl, beat cream cheese until smooth. gradually add milk until blended. beat in lemon juice and vanilla. spoon 1/4 cup into each dish.
• 3 top with pie filling, about 1/4 cup in each.

Apple Crepes

Total Time: 1 hr 15 mins Preparation Time: 45 mins Cook Time: 30 mins

Ingredients

• 2 eggs
• 2/3 cup milk
• 3/4 cup flour
• 2 teaspoons cognac (optional) or 2 teaspoons brandy (optional)
• 2 tablespoons melted butter
• 2 tablespoons sugar
• 1 teaspoon vanilla
• 5 ounces tapioca pudding
• 2 cups finely diced apples
• 1/4 teaspoon brandy or 1/4 teaspoon rum flavoring
• 1/2 teaspoon cinnamon
• 1 tablespoon butter
• 2 teaspoons sugar

Recipe

• 1 combine all ingredients below crepe mixture until smooth. make shells like you would make manicotta shells. yield 16-18 crepes.
• 2 prepare pudding as directed. saute apples about 10 minutes. add sugar and seasonings. combine apples and pudding; mix well and chill. makes enough filling for 8 dessert crepes.
• 3 just before serving, divide mixture evenly on crepes and pocket fold. serve with whipped cream and powdered sugar.

Alice Medrich's Tangy Lemon Bars

Total Time: 1 hr 10 mins Preparation Time: 15 mins Cook Time: 55 mins

Ingredients

• 8 tablespoons unsalted butter, softened
• 1/4 cup granulated sugar
• 3/4 teaspoon vanilla extract
• 1/8 teaspoon salt
• 1 cup all-purpose flour
• 1 cup sugar
• 2 tablespoons sugar
• 3 tablespoons all-purpose flour
• 3 large eggs
• 1 1/2 teaspoons finely grated lemon zest
• 1/2 cup strained fresh lemon juice
• 2 -3 tablespoons powdered sugar, for dusting

Recipe

• 1 preheat the oven to 350°. position a rack in the lower third of the oven.
• 2 to make the crust: cut butter into chunks and melt it in a medium saucepan over medium heat. remove from the heat and stir in the sugar, vanilla, and salt. add the flour and mix just until incorporated. press the dough evenly over the bottom of the pan, bake for 25- 30 minutes, or until the crust is well browned at the edges and lightly browned in the center.
• 3 to make topping: while the crust is baking, stir together the sugar and flour in a medium bowl until well mixed. whisk in the eggs. stir in the lemon zest and juice. when the crust is ready, turn the oven down to 300 and slide the rack out without removing the pan. pour the filling over the hot crust.
• 4 bake for 20- 25 minutes, or until the topping is puffed at the edges and no longer jiggles in the center when the pan is tapped. set on a rack to cool completely in the pan. lift the ends of the foil liner and transfer to a cutting board. use a long sharp knife to cut into sixteen 2 inch bars. may be stored, airtight, in the refrigerator. lemon bars keep perfectly for about 3 days; after 3 days the crust softens but the bars still taste quite good for the remainder of a week. do not freeze. sieve powdered sugar over the bars just before serving.
• 5 equipment: 8-inch square pan, lined on the bottom and up all 4 sides with foil.

Apple Cream Cheese Cigars

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• 1 cup dried apple, chopped
• 1/3 cup apple juice concentrate, thawed undiluted
• 1/4 teaspoon ground cinnamon
• 1 dash ground nutmeg
• 1/4 cup sugar
• 1/4 cup low-fat cream cheese (2 ounces neufchatel. this is 1/3 less fat cream cheese)
• 1 large egg
• 12 phyllo pastry sheets, thawed
• cooking spray
• 1/2 cup graham cracker crumbs, divided
• 1/4 cup sugar, divided
• 1 1/2 teaspoons sugar
• 1/2 teaspoon ground cinnamon

Recipe

• 1 to prepare the filling, combine the first 4 ingredients in a small saucepan over medium-high heat. bring the apple mixture to a boil; cover, reduce heat, and simmer for 5 minutes or until most of the liquid is absorbed. cool to room temperature. combine 1/4 cup sugar and cream cheese in a small bowl; beat with a mixer at low speed until blended. add egg; beat until blended. fold in apple mixture; cover and set aside.
• 2 preheat oven to 350°.
• 3 to prepare the pastry, place 1 phyllo sheet on a large cutting board or work surface (cover remaining dough to keep from drying), and lightly coat with cooking spray. sprinkle the phyllo with 2 teaspoons graham cracker crumbs and 1 teaspoon sugar. repeat the layers twice, ending with the crumbs and sugar. cut phyllo stack lengthwise into 6 (2 3/4-inch-wide) strips using a sharp knife. spoon 1 rounded teaspoon of apple mixture 1/2 inch from the end of each phyllo strip. roll up each strip, beginning with apple mixture end; place the strips, seam sides down, on a baking sheet coated with cooking spray, and lightly coat each roll with cooking spray. repeat the procedure with the remaining phyllo, crumbs, sugar, and apple mixture.
• 4 to prepare the topping, combine 1 1/2 teaspoons sugar and 1/2 teaspoon cinnamon; sprinkle evenly over phyllo rolls. (to freeze: here is were i place the cigars on a baking sheet and hard freeze for 1 hour. remove the cigars and place in freezer proof bags or foodsaver them on the gentle setting.).
• 5 bake at 350° for 10 minutes, and cool on a wire rack.

Berry Yummy Dessert

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 1 cup graham cracker crumbs
• 1/2 cup crushed vanilla wafer
• 6 tablespoons butter
• 1/2 cup sugar
• 1/2 cup light brown sugar
• 1 teaspoon cinnamon
• 1 1/2 cups fresh peaches
• 1 1/2 cups blueberries
• 1 1/2 cups sliced strawberries
• 1/4 cup honey

Recipe

• 1 preheat oven to 350 degrees f.
• 2 mix together the graham crumbs, vanilla wafer crumbs, butter, both sugars, and cinnamon until it looks like pebbles.
• 3 place all of the fruit in a 9x9 baking dish and pour the honey over it (stir gently).
• 4 spoon the crumb mixture over the fruit, pressing down lightly.
• 5 bake about 1 hour or until the top is golden brown.

Apple Cranberry Filled Walnut Cake Roll

Total Time: 1 hr 10 mins Preparation Time: 30 mins Cook Time: 40 mins

Ingredients

• Servings: 10
• 2 large apples, peeled, cored and quartered
• 1 cup whole berry cranberry sauce
• 1/4 cup sugar
• 1/4 cup water
• 3 tablespoons apple juice
• 1 teaspoon lemon juice
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 2/3 cup flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 3 eggs
• 3/4 cup sugar
• 1/3 cup water
• 1 teaspoon vanilla
• 1/3 cup finely ground walnuts
• 8 ounces cream cheese
• 1 cup powdered sugar
• 1 teaspoon vanilla
• 4 tablespoons butter or 4 tablespoons margarine

Recipe

• 1 preheat your oven to 375* f. grease a jellyroll pan, line it with waxed paper, and grease the paper.
• 2 combine apples, cranberry sauce, sugar, water, apple juice, lemon juice, cinnamon, and nutmeg in a non-reactive heavy-bottomed saucepan. cook over medium heat, stirring until mixture thickens, about 6 minutes. set aside to cool.
• 3 for cake:.
• 4 sift together the flour, baking powder, and salt on a piece of waxed paper, set aside. beat the eggs in medium bowl for 2 minutes. gradually beat in sugar until thick and light in color, about 5 minutes. stir in water and vanilla. fold in flour mixture and ground walnuts.
• 5 pour into the prepared pan spreading evenly. bake for 12 minutes.
• 6 loosen the cake around the edges with a knife. invert the pan onto a clean towel dusted with powdered sugar. remove from the pan. carefully peel away the waxed paper. starting at short end, roll cake and towel together. cool on a wire rack about 30 minutes.
• 7 when cake is cool, unroll carefully. spread roll evenly with prepared fruit filling, leaving a 2" border along the short side, which will be the outside seam. reroll the cake from short end, using towel as an aid. place roll, seam side down, on serving platter.
• 8 whip together frosting ingredients. place into a pastry bag fitted with a star tip. pipe whipped frosting around edges and on top of cake roll.

Apple Cream Cheese Breakfast Bars

Total Time: 1 hr 5 mins Preparation Time: 30 mins Cook Time: 35 mins

Ingredients

• 1 (18 ounce) box yellow cake mix
• 1/4 teaspoon fresh lemon zest
• 1/2 cup butter or 1/2 cup margarine
• 12 ounces cream cheese, softened
• 1/2 cup sugar
• 2 eggs
• 1/2 cup half-and-half
• 2 teaspoons vanilla
• 1/3 cup sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1/4 fresh lemon zest
• 2 1/2 cups sliced apples (2 granny smith apples)
• 1/2 cup sliced almonds

Recipe

• 1 preheat oven to 350. combine cake mix and 1/4 tsp lemon peel in a large bowl, reserving 1/2 cup of the mixture; set aside.
• 2 add butter to remaining mixture and beat with electric mixer at low speed until crumbly.
• 3 press mixture onto bottom and up sides of ungreased 13x9 inch baking pan. bake for 10 minutes or until lightly browned.
• 4 beat cream cheese and reserved 1/2 cup cake mix in large bowl with electric mixer on medium speed until well blended.
• 5 gradually add 1/2 cup of sugar, beating until creamy. add eggs one at a time mixing well after each addition.
• 6 blend in half and half and vanilla, pour into baked crust.
• 7 combine 1/3 cup sugar, cinnamon, nutmeg, and remaining 1/4 tsp lemon peel in large bowl; add apples. gently toss until evenly coated.
• 8 spoon apple mixture over cream cheese batter, sprinkle with almonds.
• 9 bake 30 to 35 minutes or until center is set. cool completely on wire rack and then cut into bars.

Blueberry Upside-down Cake

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 8
• 1 1/2 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup milk
• 6 tablespoons margarine
• 3/4 cup sugar
• 2 eggs
• 2 tablespoons butter
• 1/4 cup brown sugar
• 2 cups blueberries

Recipe

• 1 combine flour, baking powder and salt in a bowl.
• 2 in another bowl, cream butter and sugar, then beat in each egg until light and fluffy.
• 3 add dry ingredients and milk alternately to creamed mixture, beating until well mixed.
• 4 put aside.
• 5 melt butter in 9 x 9 or bigger pie plate; thoroughly coat surface.
• 6 sprinkle brown sugar over bottom of plate, then top with blueberries. (cover all the sugar).
• 7 spoon batter over fruit and bake at 350f for 30 - 45 min or until cake is a light golden colour and tests done.
• 8 remove from oven and let cool for 5 - 10 minutes before inverting onto serving plate.
• 9 enjoy!

Apple Crisp

Total Time: 1 hr 15 mins Preparation Time: 35 mins Cook Time: 40 mins

Ingredients

• Servings: 2
• 4 large apples
• 1/2 cup brown sugar
• 1 cup flour
• 3/4 cup sugar
• 1/4 teaspoon salt
• 1 teaspoon cinnamon
• 1 egg
• 2 tablespoons melted butter

Recipe

• 1 preheat oven to 375 degrees.
• 2 peel, core and slice the apples.
• 3 put the apples in a bowl.
• 4 mix in 1/2 cup brown sugar.
• 5 in another bowl, mix 1 cup flour, 3/4 cup sugar, cinnamon and 1/4 tsp salt.
• 6 take another bowl.
• 7 in this, beat the egg and butter.
• 8 add to the dry ingredients.
• 9 this is the topping for your apple crisp.
• 10 now put the apples in the baking dish and pour the topping over them.
• 11 bake for 30-40 minutes.
• 12 once it's done, you'll find that the apples are soft and the topping is golden and crisp.
• 13 remove it from the oven and let it cool.
• 14 apple crisp is ready to be served!

Brown Rice Pudding With Apples And Pears (ww Core Plus)

Total Time: 1 hr 25 mins Preparation Time: 10 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 8
• 4 1/2 cups nonfat milk
• 1/3 cup nonfat dry milk powder
• 1 cup brown rice
• 3 cinnamon sticks or 1 whole vanilla bean
• 1 pinch salt
• 3 tablespoons sugar (use more if you like a sweeter rice pudding) or 3 tablespoons brown sugar (use more if you like a sweeter rice pudding) or 3 tablespoons baking splenda sugar substitute (use more if you like a sweeter rice pudding)
• 1 1/4 teaspoons vanilla (only if using cinnamon sticks)
• 1 pinch ground nutmeg
• 1/4 cup plain nonfat yogurt
• 2 tart apples, peeled, cored and diced
• 1 pear, peeled, cored and diced

Recipe

• 1 place powdered milk in a large heavy sauce pan, add about 1 cup of milk and whisk to form a slurry. add remaining milk and continue to whisk. place the milk mixture over medium high heat adding cinnamon sticks or vanilla bean, rice and salt. (if you are using the bean, use a knife to cut a lengthwise slit across the bean so that it releases the seeds into the milk.) bring just to a boil, do not let the milk scald, and reduce heat to a low simmer. cook for 60-70 minutes, stirring occasionally. at the end of the hour the milk should be almost fully absorbed, about three quarters gone.
• 2 stir in the sugar, vanilla (if using cinnamon sticks), nutmeg and three quarters of the fruit continuing to cook another 15 minutes. the rice pudding mixture will continue to thicken which is good.
• 3 remove the pudding from the heat and fetch out the cinnamon sticks. stir in the yogurt.
• 4 transfer the warm pudding to a serving bowl or individual serving dishes. garnish with remaining diced fruit and sprinkle with cinnamon.

Apple Creme Brulee

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• 4 apples, peeled and cut into large dice
• 1/2 cup granulated sugar
• 1/2 teaspoon cinnamon
• 1/2 teaspoon lemon rind, finely grated
• 1/8 teaspoon ground nutmeg
• 4 egg yolks
• 1/2 cup sugar
• 2 cups heavy cream
• 1 tablespoon vanilla
• 1/4 cup brown sugar, packed, then sifted

Recipe

• 1 in a medium, heavy-bottom saucepan, combine apples, crispin, spartan or empire apples can be used, sugar, cinnamon lemon rind and nutmeg.
• 2 cook over medium heat, until apples softened, stirring occasionally about 10 minutes. spread this mixture into six, 6 ounce heatproof ramekins, and chill.
• 3 in a separate bowl, beat the egg yolks with sugar.
• 4 in the saucepan that you used for the apples, heat cream, until just before boiling, scraping down the apple bits and spices on the pan into the cream mixture.
• 5 whisking constantly, pour in the egg mixture, and continue stirring until thickened, about 20 minutes.
• 6 do not let it boil.
• 7 remove from heat and stir in the vanilla.
• 8 strain evenly onto the chilled apple mixture in each ramekin, and let cool.
• 9 let cool overnight.
• 10 at least 1 hour before serving, and up to 1 day ahead, sprinkle custards with brown sugar.
• 11 broil for 1 to 2 minutes until sugar melts and colours.
• 12 chill until ready to serve.

Berry Vacherin

Total Time: 4 hrs 40 mins Preparation Time: 30 mins Cook Time: 4 hrs 10 mins

Ingredients

• Servings: 10
• 6 large egg whites, room temperature
• 1 1/2 cups granulated sugar
• 2 teaspoons pure vanilla extract
• 1 1/2 cups heavy cream
• 2 tablespoons confectioners' sugar, plus more for dusting
• 1 1/2 pints mixed berries, red and golden raspberries, and fresh red currants
• 3/4 cup red raspberry sauce
• 1 pint fresh raspberry
• 1/4 cup sugar
• 2 tablespoons fresh lemon juice (please do not use bottled kind)
• 1/2-1 teaspoon salt

Recipe

• 1 make the pavlova and the cream:.
• 2 preheat the oven to 200ºf with two racks centered.
• 3 trace a 9-inch circle on each of 2 pieces of parchment paper.
• 4 turn over, and use each piece to line a baking sheet.
• 5 set aside.
• 6 place egg whites in the clean bowl (copper, if possible) of an electric mixer fitted with the whisk attachment.
• 7 beat on high speed until soft peaks form, about 2 minutes.
• 8 add 1/4 cup granulated sugar; beat to combine.
• 9 gradually add remaining 1 1/4 cups granulated sugar, 1 tablespoon at a time, until whites are very stiff and glossy.
• 10 add 1 teaspoon vanilla; beat just until combined.
• 11 divide batter between the traced circles, and use an icing spatula or rubber spatula to spread evenly to the edges of the circles.
• 12 place baking sheets on separate racks in the oven, and bake about 3 1/2 hours, switching the upper and lower sheets every 30 minutes.
• 13 when fully cooked, the meringues should be and dried and crisp on the outside, yet soft and somewhat chewy inside; test by tapping the center lightly with a fork.
• 14 remove from oven, and let cool completely on baking sheets.
• 15 combine cream, remaining 1 teaspoon vanilla and 2 tablespoons confectioners' sugar in a chilled metal bowl; whip until cream is stiff but soft.
• 16 place one meringue on a serving plate, and spread 3/4 of the whipped cream over it.
• 17 scatter half of the berries over, and place the second meringue on top.
• 18 spoon remaining cream onto the center of the meringue, and heap remaining berries on top.
• 19 dust the top with confectioners' sugar.
• 20 slice the vacherin with a thin sharp knife, and serve immediately with red raspberry sauce on the side.
• 21 red raspberry sauce:
• 22 combine raspberries, sugar, lemon juice, and salt in a small nonreaactive saucepan over low heat.
• 23 cook until berries release their juice an just start to break down, about 5 minutes.
• 24 use a rubber spatula to press berries through a fine sieve; discard solids.
• 25 let cool, and refrigerate until ready to use.

Calas (deep Fried Rice Balls)

Total Time: 45 mins Preparation Time: 5 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 2/3 cup rice
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg
• 1/4 teaspoon salt
• 2 eggs
• 2 tablespoons sugar
• 6 hershey chocolate kisses (optional)
• oil, for deep-frying

Recipe

• 1 cook 2/3 cup plain rice until tender, spread on tray to cool.
• 2 combine flour, baking powder, cinnamon, nutmeg and salt.
• 3 sift in a deep bowl.
• 4 beat the eggs and sugar for 2-3 minutes.
• 5 add the rice and stir.
• 6 add the flour mixture ½ cup at a time and stir well between additions.
• 7 divide dough into 6 portions and shape into balls about 2 ½ inches in diameter, (if you want to use the hershey kisses, insert them at this point into the center of the rice ball making sure that they are completely covered.) moisten hands with water to keep it from sticking.
• 8 heat oil to 350°f.
• 9 deep fry rice balls, two or three at a time turning often for about 8 minutes until golden brown and crusty.
• 10 drain on paper towels.
• 11 sprinkle with powdered sugar or sugar and cinnamon.

Berry Yogurt Ice

Total Time: 4 hrs 20 mins Preparation Time: 20 mins Cook Time: 4 hrs

Ingredients

• Servings: 4
• 1 cup raspberries
• 1 cup blackberry
• 1 cup strawberry
• 1 large egg
• 3/4 cup plain yogurt (strained)
• 1/2 cup red wine
• 2 1/4 teaspoons gelatin powder
• fresh berries, to garnish

Recipe

• 1 put the raspberries, blackberries and strawberries in a blender or food processor and process until a smooth puree forms.
• 2 press the puree through a strainer into a bowl to remove the seeds.
• 3 break the egg and separate the yolk and into separate bowls.
• 4 stir the egg yolk and yogurt into the berry puree and set the egg aside.
• 5 pour the wine into a heatproof bowl and sprinkle the gelatin on the surface.
• 6 let stand for 5 minutes to soften, then set the bowl over a pan of simmering water until the gelatin has dissolved.
• 7 pour the mixture into the berry puree in a steady stream, whisking constantly.
• 8 transfer the mixture to a freezerproof container and freeze for 2 hours or until slushy.
• 9 whisk the egg in a clean, greasefree bowl until very stiff.
• 10 remove the berry mixture from the freezer and fold in the egg .
• 11 return to the freezer and freeze for 2 hours, or until firm.
• 12 to serve, scoop the berry yogurt ice into glass dishes and decorate with berries of your choice.

Blueberry Tart

Total Time: 8 hrs 20 mins Preparation Time: 8 hrs Cook Time: 20 mins

Ingredients

• Servings: 18
• 1/4 cup packed brown sugar
• 1 cup flour
• 1/2 cup butter or 1/2 cup margarine
• 1 cup chopped pecans
• 1 (8 ounce) package cream cheese, softened
• 3/4 cup sugar
• 1 teaspoon vanilla
• 1 pinch salt
• 1 (8 ounce) container cool whip, thawed
• 1 can blueberry pie filling

Recipe

• 1 preheat oven to 350f degrees.
• 2 combine brown sugar, flour, butter& nuts- press evenly into bottom of an ungreased 13x9 (or 12x8) pan, making sure crust mixture is fairly thin.
• 3 bake approximately 20 minutes; cool completely.
• 4 in a large bowl, combine cream cheese, sugar, vanilla& salt; fold in cool whip.
• 5 spread mixture on top of cooled crust.
• 6 carefully spoon pie filling over cream cheese mixture.
• 7 chill overnight to set.

Apple Crisp

Total Time: 1 hr 5 mins Preparation Time: 25 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 5 -6 tart apples, peeled, cored and sliced
• 2 tablespoons sugar
• 2 tablespoons lightly packed brown sugar
• 1 1/2 teaspoons cinnamon
• 2 tablespoons butter, melted
• 3/4 cup flour, plus
• 2 tablespoons flour
• 6 tablespoons oatmeal
• 7 tablespoons sugar
• 7 tablespoons lightly packed brown sugar
• 12 tablespoons butter, cut in small pieces

Recipe

• 1 preheat oven to 375°f.
• 2 put apples, sugars, and cinnamon in a 1 1/2 quart casserole dish.
• 3 stir to combine.
• 4 let sit about 20 minutes until some juice is released from the apples.
• 5 combine flour, oatmeal and sugars.
• 6 mix in the butter until it resembles coarse crumbs.
• 7 pour melted 2 tbsp butter over apple mixture in the casserole.
• 8 sprinkle with topping mixture.
• 9 bake 30-40 minutes until topping is golden and filling is bubbling.
• 10 serve warm or at room temperature.

Blueberry-kiwi Fool

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 4
• 2 cups fresh blueberries (or frozen)
• 1/8 teaspoon ground cinnamon
• 1/2 cup whipping cream
• 1 tablespoon sugar
• 4 kiwi fruits, peeled and cup up (about 1 cup)

Recipe

• 1 in a shallow dish mash 1 cup of the blueberries with a potato masher (or puree with a mini food processor).
• 2 in a medium bowl beat whipping cream and sugar until cream is very stiff.
• 3 fold in mashed blueberries.
• 4 in individual 6 to 7 ounce glasses or dishes, put a layer of whipped cream mixture and top with remaining blueberries and chopped kiwi.
• 5 serve immediately, or cover and chill up to 2 hours before serving.

Autumn Fruits With Cinnamon Custard

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 2/3 cup apple cider or 2/3 cup apple juice
• 6 seckel pears (or forelle pears, quartered lengthwise*)
• 6 lady apples, halved crosswise*
• 3 whole star anise
• 3 tablespoons sugar
• 1 beaten egg
• 2/3 cup milk
• 4 teaspoons sugar
• 1/2 teaspoon vanilla
• 1 dash ground cinnamon (to taste)

Recipe

• 1 in a large skillet cook apple cider over low heat just to boiling.
• 2 carefully add pears, apples, and star anise to the hot liquid.
• 3 sprinkle sugar over fruit.
• 4 cook fruit mixture, covered, for 5 minutes or until the fruit is just tender.
• 5 to serve, using a slotted spoon carefully transfer the cooked fruit to individual dessert bowls.
• 6 discard poaching liquid.
• 7 drizzle fruit with cinnamon custard.
• 8 cinnamon custard:
• 9 in a small, heavy-bottomed saucepan combine 1 beaten egg, 2/3 cup milk, and 4 teaspoons sugar. cook and stir over medium heat until mixture just coats the back of a spoon; stir in 1/2 teaspoon vanilla and a dash of ground cinnamon. remove custard from heat. place saucepan in a bowl of ice water for approximately 10 minutes to stop cooking process. serve immediately or cover and chill up to 24 hours. bring just to room temperature to serve.
• 10 *note: core fruit, if desired.

Alice B. Toklas' Orange Caramel Custard

Total Time: 2 hrs Preparation Time: 1 hr Cook Time: 1 hr

Ingredients

• Servings: 4
• 3/4 cup sugar
• 4 eggs
• 1 3/4 cups water
• 1 (14 ounce) can sweetened condensed milk (do not use evaporated)
• 1/2 teaspoon orange extract
• 1/8 teaspoon salt

Recipe

• 1 preheat oven to 350°f.
• 2 in heavy skillet on medium-low heat, cook sugar stirring constantly till melted and caramel colored.
• 3 pour into a 9-inch round dish or baking pan.
• 4 in a medium bowl, beat eggs, stir in water, condensed milk, vanilla and salt.
• 5 pour over caramelized sugar.
• 6 set pan in a water bath.
• 7 bake for 55 - 60 minutes or until center is set (mix will jiggle).
• 8 cool and refrigerate overnight.
• 9 to unmold run a knife around the edge and invert onto serving platter.

Brown Rice Custard

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 2 eggs
• 1/3 cup brown sugar
• 1/2 teaspoon salt
• 1 teaspoon vanilla
• 1/2 cup chopped dates
• 1 (14 1/2 ounce) can evaporated milk, undiluted
• 1/2 cup water
• 2 cups quick cooked brown rice
• nutmeg

Recipe

• 1 beat eggs lightly with sugar, salt, and vanilla.
• 2 stir in milk, water, rice, and dates.
• 3 turn into a shallow 1 1/2 quart baking dish, then sprinkle generously with nutmeg.
• 4 set in a pan of hot water.
• 5 bake at 350 degrees for about 45 minutes, until knife inserted in custard comes out clean.

Berryful Tapioca

Total Time: 1 hr 30 mins Preparation Time: 1 hr 20 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 4 cups sliced fresh strawberries or 4 cups frozen strawberries
• 1 cup apple juice
• 3 tablespoons quick-cooking tapioca
• 3 tablespoons honey
• 1 cup raspberries

Recipe

• 1 puree the strawberries in a blender or food processor.
• 2 in a 2 qt saucepan over medium high heat, bring the strawberries, apple juice, tapioca and honey to a boil, stirring constantly.
• 3 remove the pan from the heat.
• 4 stir in the raspberries.
• 5 pour into 6 dessert goblets and chill in the refrigerator until set, about 1 hour.

Brown Rice Pudding

Total Time: 1 hr 20 mins Preparation Time: 30 mins Cook Time: 50 mins

Ingredients

• Servings: 4
• 3 cups milk
• 1/2 cup brown rice
• 1 tablespoon cornstarch
• 1/3 cup raw sugar
• 1/2 teaspoon salt
• 1/4 teaspoon nutmeg
• 1 egg, slightly beaten
• 1 teaspoon vanilla
• cinnamon

Recipe

• 1 in a saucepan over medium-high heat, combine milk, salt, nutmeg, and rice. bring to a slight boil, stirring occasionally.
• 2 reduce to medium-low and cover. allow to cook for 40-45 minutes.
• 3 cool slightly. add sugar, cornstarch, egg, and vanilla. whisk until smooth.
• 4 return to heat and cook about 5 minutes, until the mixture thickens.
• 5 pour mixture into individual serving dishes and cool to room temperature. mixture may be refrigerated at this point if desired. before serving, sprinkle generously with cinnamon.

Berry Whipped Sensation

Total Time: 6 hrs 10 mins Preparation Time: 10 mins Cook Time: 6 hrs

Ingredients

• 2 cups berries, fresh or frozen
• 1/4 cup lemon juice
• 8 oreo cookies, chopped
• 14 ounces sweetened condensed milk
• 8 ounces whipped topping
• 2 cups fresh berries (optional)

Recipe

• 1 line an 8x4-inch loaf pan with foil.
• 2 mash 2 cups of berries in a large bowl.
• 3 stir in sweetened condensed milk, lemon juice and 2 cups whipped topping.
• 4 pour into loaf pan.
• 5 top with chopped cookies; press into mixture.
• 6 cover with foil.
• 7 freeze at least 6 hours.
• 8 to serve, invert onto plate. remove foil. frost with remaining whipped topping. top with remaining berries & additional oreos.

Blueberry(or Blackberry) Cobbler With Honey Biscuits

Total Time: 1 hr 15 mins Preparation Time: 25 mins Cook Time: 50 mins

Ingredients

• Servings: 8
• 1 cup flour
• 2/3 cup finely ground cornmeal
• 1/4 cup sugar, plus
• 1 tablespoon sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon cinnamon
• 1/2 teaspoon salt
• 6 tablespoons unsalted butter, cut into small pieces, chilled
• 2/3 cup heavy cream, plus
• 1 tablespoon heavy cream
• 6 cups blueberries (about 2 pounds) or 6 cups blackberries
• 2 tablespoons honey
• 3 tablespoons fresh orange juice
• 1/2 teaspoon finely grated lemon zest
• 1 tablespoon cornstarch
• 1 tablespoon brown sugar (or turbinado sugar)
• vanilla ice cream, for serving

Recipe

• 1 preheat the oven to 350°f in a food processor, pulse the flour, cornmeal, 3 tablespoons of the granulated sugar, the baking powder, cinnamon and salt to mix. add the butter and pulse until the mixture resembles coarse meal. add the 2/3 cup heavy cream and pulse just until a smooth dough forms. on a lightly floured surface, pat the dough into a ball. flatten slightly, then roll out the dough to a 1/2" thickness. using a floured 1 1/2" round biscuit cutter, cut out 32 rounds; pat the scraps together and reroll if necessary.
• 2 in a medium bowl, toss the berries with the honey, orange juice, lemon zest, cornstarch and the remaining 2 tablespoons of granulated sugar. pour the berries into a 2-quart baking dish. arrange the biscuit rounds over the fruit in rows so they touch but do not overlap. brush the rounds with the remaining 1 tablespoon of cream and sprinkle with brown sugar. bake for 50 minutes, or until the fruit juices are bubbling and thickened and biscuits are golden brown. let cool slightly, and serve with ice cream. enjoy!
• 3 to make ahead:.
• 4 the blueberry(or blackberry) cobbler can be baked 8 hours ahead and kept at room temperature.

Berry Cheesecake

Total Time: 5 hrs 25 mins Preparation Time: 25 mins Cook Time: 5 hrs

Ingredients

• Servings: 16
• 2 teaspoons margarine or 2 teaspoons butter
• 3/4 cup almonds, ground and toasted
• 2 tablespoons all-purpose flour
• 6 ounces chocolate baking squares
• 4 (8 ounce) packages neufchatel cheese, softened
• 1 cup sugar
• 2 tablespoons all-purpose flour
• 2 teaspoons orange zest
• 1 teaspoon vanilla
• 5 eggs
• 1/2 cup milk
• 1/3 cup strawberry jelly
• 2 cups fresh red raspberries or 2 cups fresh blackberries or 2 cups fresh blueberries

Recipe

• 1 preheat oven to 375 degree f.
• 2 use the margarine or butter to grease bottom and sides of a 10-inch springform pan.
• 3 stir together almonds and the 2 tablespoons flour. press ground almond mixture onto the bottom of the springform pan. set pan aside.
• 4 in a heavy small saucepan melt the chocolate baking squares over very low heat, stirring occasionally. set aside to cool slightly.
• 5 meanwhile, in a large mixing bowl beat cream cheese, sugar, the 2 tablespoons flour, the lemon or orange peel, and vanilla with an electric mixer on medium to high speed until combined. with the mixer running, slowly add the melted chocolate, beating until combined. add eggs all at once, beating on low speed just until combined (do not overbeat). stir in milk.
• 6 pour filling into prepared springform pan. place springform pan on a shallow baking pan. bake about 55 minutes or until center appears nearly set when shaken gently. cool cheesecake in pan on a wire rack for 15 minutes. use a small metal spatula to loosen cheesecake from sides of pan; cool 30 minutes. remove sides of pan; cool cheesecake completely. cover and chill for at least 4 hours or up to 48 hours.
• 7 transfer cheesecake to cake stand or dessert platter. in a small saucepan heat and stir strawberry jelly over low heat until melted. remove from heat. using a pastry brush, generously brush the jelly over top of the cheesecake. arrange berries on cheesecake. cover with plastic wrap; chill up to 4 hours before serving. makes 16 to 20 servings.
• 8 *note: be sure to use the reduced-fat cream cheese. fat-free cream cheese won't give you acceptable results for this party-perfect dessert.
• 9 make-ahead tip: after glazing the cheesecake, cover and chill up to 4 hours.

Ali's Favorite Apple Pie Recipe

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 5 large tart green apples
• 1 cup brown sugar
• 3 -4 tablespoons unbleached flour
• 1/2 teaspoon cinnamon
• 1/4 teaspoon vanilla extract
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• 1 tablespoon vinegar
• 2 1/2 cups unbleached flour
• 1/2 cup almond meal
• 1/2 teaspoon salt
• 1/2 lb butter
• 6 -10 tablespoons ice water, as needed

Recipe

• 1 first
• 2 peel, core, and slice apples into ½ inch slices.
• 3 soak apples in water and lemon juice.
• 4 let sit while you prepare crust.
• 5 making your crust
• 6 combine the flour, almond meal, and salt in a bowl. slice the butter into ½ inch slices with a knife, and add the butter, mixing with your hands until the mixture resembles course meal. lightly work in enough water for the dough to cohere when brought together with hands. if dough is too sticky, simply add a little flour. work the dough into a ball and leave in the fridge until chilled.
• 7 making your filling
• 8 drain soaked apples and dry thoroughly. mix sugar, flour, cinnamon, vanilla, nutmeg, salt, and vinegar into a large bowl, then add apples. mix together until apples are well-coated. if mixture is too wet, simply drain liquid and add more flour.
• 9 making your pie!
• 10 when dough is chilled, cut in half and roll out that half into a circle with rolling pin. (i always use a rolling pin sleeve and a pastry cloth to keep the dough from sticking, but you can also sprinkle flour.) the circled crust should be about ⅛ inch thick, or wide enough to cover pie tin. after laying crust into pie tin, trim the excess and combine with other half of dough. add the pie filling discarding the excess liquid. then roll out the remainder of dough into a circle and cover the top of your pie. (i usually either cut a slit on the top of the pie for the heat to escape, or use a small cookie cutter.) using your thumb or a fork, crimp the edge of the pie crust. bake at 350° for about 15 minuets, checking every 5 min to ensure golden brown. let cool and enjoy!

Berry-pie

Total Time: 1 hr 10 mins Preparation Time: 35 mins Cook Time: 35 mins

Ingredients

• 250 g flour
• 150 g butter
• 3 tablespoons icing sugar
• 1 egg (separated)
• 3 tablespoons cold water
• 750 g mixed berries (best use fresh ones, but frozen ones work well, too. just drain them properly)
• 150 g sugar (if berries are very sour, you might need more.)

Recipe

• 1 sift icing sugar into a bowl. add flour and stir in well. add butter, egg and 2 tbs of water. using the dough hooks of your mixer to knead this first on low level and then on highest level.
• 2 using your hands knead the dough on a floured working surface until it has become smooth. wrap in cling film and cool for 1 hour.
• 3 preheat your oven to 200°c wash the berries (or drain your thawed berries).
• 4 take 1/3 of the dough and form it into a long roll. place the roll in a pie dish and press it against the rim.
• 5 fill the berries into the pie dish and sprinkle them with sugar.
• 6 take the rest of the dough and roll it out until you have a round disk of the same diameter as your pie dish. use a cookie cutter to make a hole in the middel of the disk and then transferr the disk onto the berries. press against the sides.
• 7 mix egg yolk with 1 tbs of water and spread the pie crust with it.
• 8 bake for about 25 minutes. let cool for 10 minutes in the oven (turned off).
• 9 serve with whipped cream or vanilla ice-cream.

Autumn Pumpkin Hazelnut Pie

Total Time: 1 hr 5 mins Preparation Time: 10 mins Cook Time: 55 mins

Ingredients

• 3 eggs, slightly beaten
• 1 (15 ounce) can canned pumpkin
• 3/4 cup sugar
• 1/2 cup light corn syrup
• 1 teaspoon vanilla extract
• 3/4 teaspoon cinnamon
• 1 (9 inch) unbaked pie shells
• 1 cup hazelnuts, chopped
• whipped cream (optional)

Recipe

• 1 preheat oven to 350°.
• 2 in medium mixing bowl, combine first 6 ingredients; mix well.
• 3 pour into crust, then sprinkle with the hazelnuts.
• 4 bake 50-55 minutes or until knife inserted off center comes out clean.
• 5 cool pie on wire rack and chill before serving with whipped cream.

Brown Rice Pudding With Coconut Milk

Total Time: 2 hrs 15 mins Preparation Time: 15 mins Cook Time: 2 hrs

Ingredients

• Servings: 6
• 4 -5 cups aromatic brown rice, cooked (brown jasmine or brown basmati, for example)
• 1/2 cup dried cranberries or 1/2 cup dried tart cherry
• 1/4 cup unbleached sugar
• 1/4 cup unrefined unbleached cane sugar or 1/4 cup brown sugar
• 1/4 teaspoon ground cardamom
• 1 (15 ounce) can coconut milk (regular or light)
• 1 1/3 cups milk (soy milk or rice milk can be substituted)
• 1 egg (or non-dairy egg substitute)
• 1 teaspoon almond extract
• toasted slivered almonds (optional) or toasted sliced almonds (optional)

Recipe

• 1 butter the inside of the crock pot or casserole dish.
• 2 stir together the cooked brown rice, the dried fruit, both sugars and the cardamom in the crock pot.
• 3 in a saucepan whisk together the coconut milk, milk, and egg. heat through until hot {{without}} boiling. stir in the almond extract. pour over rice mixture.
• 4 cook on low for 2-2 1/2 hours or until liquid has absorbed.
• 5 oven method: prepare recipe in steps #1 and #2. butter an oven proof 6-quart casserole dish. place all ingredients in the dish and bake at 350º for 1 hour or until liquid has absorbed.
• 6 if desired, garnish each serving with toasted almonds.
• 7 serves 6.