sweet blackberry and sauce

Ingredients

• Servings: 3
• 4 cups fresh blackberries
• 1 cup sugar
• 1 tablespoon
• 2 tablespoons cornstarch
• 1/4 cup water

Recipe

Preparation Time: 5 mins Cook Time: 20 mins Ready Time: 25 mins


• place the blackberries, sugar, and into a saucepan, and place over medium heat. slowly bring to a simmer, and cook until the blackberries have softened, about 10 minutes. dissolve the cornstarch in the water, and stir into the simmering berries. continue cooking and stirring until the sauce has thickened and reached your desired consistency, about 10 minutes.

Mini Gluten-free Banana Coffee Cakes

Ingredients

• Servings: 12
• wet ingredients:
• 2 ripe bananas, mashed
• 3/4 cup packed dark brown sugar
• 1/2 cup milk
• 1/2 cup butter, softened
• 1 egg, beaten
• 1 teaspoon vanilla extract
• dry ingredients:
• 1 1/2 cups gluten-free baking mix (such as bob's red mill® 10 grain pancake mix)
• 1/2 cup chopped pecans (optional)
• 1 teaspoon xanthan gum
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg (optional)
• 1/2 teaspoon salt
• 1/4 cup dark brown sugar, or to taste (optional)

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 40 mins


• preheat oven to 350 degrees f (175 degrees c). grease 12 muffin cups.
• mix bananas, 3/4 cup brown sugar, milk, butter, egg, and vanilla extract together with a stand mixer; add baking mix, pecans, xanthan gum, cinnamon, nutmeg, and salt and mix on low until just combined into a batter. pour batter into prepared muffin cups. sprinkle additional brown sugar over the batter.
• bake in the preheated oven until a knife inserted into the center comes out clean, about 20 minutes. cool in the pans for 10 minutes before serving.

sweet blackberry and sauce

Ingredients

• Servings: 3
• 4 cups fresh blackberries
• 1 cup sugar
• 1 tablespoon
• 2 tablespoons cornstarch
• 1/4 cup water

Recipe

Preparation Time: 5 mins Cook Time: 20 mins Ready Time: 25 mins


• place the blackberries, sugar, and into a saucepan, and place over medium heat. slowly bring to a simmer, and cook until the blackberries have softened, about 10 minutes. dissolve the cornstarch in the water, and stir into the simmering berries. continue cooking and stirring until the sauce has thickened and reached your desired consistency, about 10 minutes.

Cherry Chocolate Bark

Ingredients

• Servings: 18
• 1 (12 ounce) bag semisweet chocolate chips
• 12 cherry-flavored candy canes, crushed
• 1/3 cup red confectioner's coating (optional)

Recipe

Preparation Time: 5 mins Cook Time: 5 mins Ready Time: 40 mins


• line a 9x13 inch baking pan with aluminum foil.
• melt the chocolate chips in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, until smooth, 1 to 3 minutes (depending on your microwave). do not overheat or chocolate will scorch. using a spatula, quickly spread the melted chocolate evenly in the prepared pan until the bottom of the pan is covered. sprinkle the crushed candy evenly over the chocolate, and pat lightly with a clean spatula to help the candy settle into the chocolate.
• melt the red confectioner's coating, if using, in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, until smooth, 1 to 3 minutes (depending on your microwave). spoon the melted coating into a resealable plastic bag; snip off a very small corner of the bag, and use to drizzle coating over the bark.
• place the pan in the refrigerator or freezer until hardened, about 30 minutes. remove from pan; peel off foil. break into small pieces to serve.

Sweet Blackberry And Brandy Sauce

Ingredients

• Servings: 3
• 4 cups fresh blackberries
• 1 cup sugar
• 1 tablespoon brandy
• 2 tablespoons cornstarch
• 1/4 cup water

Recipe

Preparation Time: 5 mins Cook Time: 20 mins Ready Time: 25 mins


• place the blackberries, sugar, and brandy into a saucepan, and place over medium heat. slowly bring to a simmer, and cook until the blackberries have softened, about 10 minutes. dissolve the cornstarch in the water, and stir into the simmering berries. continue cooking and stirring until the sauce has thickened and reached your desired consistency, about 10 minutes.

Fig-glazed Bosc Pears

Ingredients

• Servings: 16
• 4 bosc pears - peeled, cored, and quartered
• 1 cup honey, divided
• 1 1/2 cups fig preserves
• 1/2 cup pomegranate molasses
• 1 pinch ground cinnamon
• 1/2 cup heavy cream
• 1/4 teaspoon almond extract

Recipe

Preparation Time: 5 mins Cook Time: 45 mins Ready Time: 55 mins


• preheat an oven to 375 degrees f (190 degrees c). butter a baking sheet.
• arrange the pear quarters on the prepared baking sheet. drizzle all but 1 tablespoon of the honey over the pears; set the reserved honey aside.
• stir the fig preserves, pomegranate molasses, and cinnamon together in a small saucepan over medium heat; bring to a boil, reduce heat to low, and keep at a simmer until ready to use.
• bake the pears in the preheated oven until golden brown, 15 to 20 minutes. reduce oven heat to 325 degrees f (165 degrees c). brush the fig glaze over the baked pears. continue baking until firm on the outside, but tender inside, 25 to 35 minutes more. allow to cool 5 minutes.
• while the pears cool, whip the cream, almond extract, and reserved honey together with a hand mixer in a large glass or metal mixing bowl until thick. dollop the whipped cream mixture over the pears to serve.

Apple Citrus Pie

Ingredients

• Servings: 1
• 1 double crust ready-to-use pie crust (such as pillsbury®)
• 3 cups water
• 1 cup honey
• 5 seedless oranges, thinly sliced
• 1/2 cup packed brown sugar
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground ginger
• 4 macintosh apples - peeled, cored, and thinly sliced
• 3 tablespoons melted butter, divided
• 2 tablespoons confectioners' sugar

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 45 mins

Ready Time: 2 hrs 25 mins


• line a 9 inch pie pan with one of the pie crusts, and chill at least 20 minutes before baking to prevent shrinkage. preheat oven to 400 degrees f (205 degrees c). line pastry with a double layer of aluminum foil and a layer of pie weights or dried beans. bake in the preheated oven until edge of crust is golden, about 10 minutes. carefully remove the foil and weights and bake until the crust has set, about 5 minutes more. let cool.
• bring the water and honey to a boil in a saucepan over high heat. stir in the orange slices, then reduce heat to medium-low. cover and simmer 30 minutes, then drain, reserving the orange slices. combine the brown sugar, cinnamon, and ginger in a mixing bowl. toss the apples with the sugar mixture; set aside.
• spread 1/3 of the orange slices into the bottom of the pie crust, then top with 1/3 of the sweetened apples. form 4 more layers with the apples and oranges, then place the second pie crust on top of the pie. crimp the edges, then cut 3 slits into the top of the pie. brush the crust with half of the melted butter.
• bake in the preheated oven until the top crust is flaky and golden, about 1 hour. remove the pie from the oven, and brush with the remaining butter; sprinkle with confectioners' sugar.

Maple Banana Fritter With Fruit Cocktail

Ingredients

• Servings: 6
• 5 tablespoons butter or margarine
• 1/4 cup maple syrup
• 4 tablespoons rum
• 5 tablespoons fruit cocktail juice
• 1 large lemon, juiced
• 2 tablespoons butter or margarine
• 3 bananas, halved lengthwise
• 1 (15.25 ounce) can fruit cocktail, drained and juice reserved
• 6 large scoops vanilla ice cream

Recipe

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


• warm 5 tablespoons butter in a saucepan over low heat. stir in maple syrup. then stir in rum, fruit cocktail juice, and lemon juice to taste. remove from heat, and set aside.
• warm 2 tablespoons butter in a skillet. place halved bananas in skillet and fry on both sides until golden and a bit crisp on the edges.
• place bananas cut-side up on dessert plates. spoon 1 or 2 tablespoonfuls of fruit cocktail into the center of each banana. lay a scoop of ice cream on top. then drizzle with maple sauce.

Blueberry Dessert

Ingredients

• Servings: 1
• 1/2 cup softened butter
• 26 saltine crackers, crushed
• 1/2 cup chopped walnuts
• 4 large egg whites
• 1 cup sugar
• 1 teaspoon cream of tartar
• 1 teaspoon vinegar
• 1 teaspoon vanilla extract
• 1 (21 ounce) can blueberry pie filling
• 1 teaspoon lemon juice
• 1 cup heavy cream
• 1/2 teaspoon vanilla extract
• 2 tablespoons confectioners' sugar

Recipe

Preparation Time: 25 mins Cook Time: 15 mins Ready Time: 1 hr


• preheat an oven to 350 degrees f (175 degrees c).
• mix the butter, crushed saltines, and walnuts together in a bowl, and press the mixture into the bottom of an 8x12 inch baking dish.
• with an electric mixer, beat the egg whites, sugar, cream of tartar, and vinegar in a large metal or glass bowl until the mixture forms stiff peaks, then beat in 1 teaspoon of vanilla extract. spread the meringue mixture over the prepared crust, and bake in the preheated oven until the meringue is golden brown and firm, 10 to 15 minutes. let the crust cool.
• mix together the blueberry pie filling and lemon juice in a bowl, and spread the mixture over the cooled meringue.
• beat the cream and 1/2 teaspoon of vanilla extract together with an electric mixer, gradually adding confectioners' sugar, until the whipped cream forms fluffy peaks. cover the blueberry pie filling with the whipped cream, and refrigerate until served.

Sweet Blackberry And Brandy Sauce

Ingredients

• Servings: 3
• 4 cups fresh blackberries
• 1 cup sugar
• 1 tablespoon brandy
• 2 tablespoons cornstarch
• 1/4 cup water

Recipe

Preparation Time: 5 mins Cook Time: 20 mins Ready Time: 25 mins


• place the blackberries, sugar, and brandy into a saucepan, and place over medium heat. slowly bring to a simmer, and cook until the blackberries have softened, about 10 minutes. dissolve the cornstarch in the water, and stir into the simmering berries. continue cooking and stirring until the sauce has thickened and reached your desired consistency, about 10 minutes.

Sweet Blackberry And Brandy Sauce

Ingredients

• Servings: 3
• 4 cups fresh blackberries
• 1 cup sugar
• 1 tablespoon brandy
• 2 tablespoons cornstarch
• 1/4 cup water

Recipe

Preparation Time: 5 mins Cook Time: 20 mins Ready Time: 25 mins


• place the blackberries, sugar, and brandy into a saucepan, and place over medium heat. slowly bring to a simmer, and cook until the blackberries have softened, about 10 minutes. dissolve the cornstarch in the water, and stir into the simmering berries. continue cooking and stirring until the sauce has thickened and reached your desired consistency, about 10 minutes.

Poached Pears With Wine Vinaigrette

Ingredients

• Servings: 4
• 6 medium bosc pears, peeled with stems intact
• 1 cup wine
• 2 cups water
• 2 tablespoons sugar
• 1/2 vanilla bean, halved lengthwise
• 2 whole star anise pods
• 1 small cinnamon stick
• 1 lemon, zested
• 1 orange, zested
• 1/4 cup walnut oil
• 1/4 cup red wine vinegar
• salt and freshly ground black pepper to taste

Recipe

Preparation Time: 25 mins Cook Time: 30 mins Ready Time: 1 hr 55 mins


• trim flat the bottoms of pears, and stand them upright in the bottom of a large stock pot. pour the wine and water into the pot, and turn the flame to high heat. sprinkle with sugar, and add vanilla bean, star anise, cinnamon stick, and lemon and orange peels. bring to a boil; reduce heat to medium low, and simmer 20 to 25 minutes. remove pot from stove, and let cool completely. reserve 1/4 cup poaching liquid. transfer pears to a bowl, cover, and refrigerate.
• place 2 poached pears in a blender or food processor, and puree. remove to a large bowl. whisk in walnut oil, red wine vinegar, and reserved poaching liquid. season with salt and pepper to taste. cover, and refrigerate.
• place pears in individual bowls, and top with sauce.

Mandy's Marshmallow Jell-o® Salad

Ingredients

• Servings: 12
• 1 (15 ounce) can crushed pineapple, with juice
• 4 ounces cinnamon red hot candies
• 1 (3 ounce) package strawberry flavored gelatin (such as jell-o®)
• 2 cups whipping cream, whipped
• 1 (10.5 ounce) package miniature marshmallows
• 1/3 cup coarsely crushed peppermint hard candies

Recipe

Preparation Time: 20 mins Ready Time: 2 hrs 20 mins


• pour the pineapple with juice and cinnamon candies into a mixing bowl. sprinkle the gelatin over the pineapple and stir until dissolved. refrigerate 1 to 2 hours until set. fold in the whipped cream, marshmallows, and crushed mints. pour into a tube pan or gelatin mold and freeze until nearly solid, about 1 hour.
• unmold the gelatin and cut into 12 pieces. serve partially frozen.

Graham Cracker Tart

Ingredients

• Servings: 12
• 2 (6 ounce) packages orange flavored jell-o® mix
• 4 cups boiling water
• 1 (16 ounce) package graham crackers
• 2 (8 ounce) cans crushed pineapple
• 1 (12 ounce) container frozen whipped topping, thawed

Recipe

Preparation Time: 10 mins Ready Time: 3 hrs 10 mins


• pour the gelatin mix into a large bowl, and stir in the boiling water until the gelatin has dissolved. refrigerate until set, about 3 hours.
• make a layer of graham crackers in the bottom of a glass 9x13 inch baking dish. spoon a layer of gelatin over the graham crackers, and top with a layer of crushed pineapple. cover with a layer of whipped topping. repeat the layers all the way to the top of the pan, ending with whipped topping on top. refrigerate for a few hours before serving to let the graham crackers absorb the flavors of orange and pineapple.

Guava Preserves

Ingredients

• Servings: 30
• 24 guavas, peeled
• 2 quarts water
• 4 cups sugar
• 1 cup fresh orange juice
• 1 cup sugar, or as needed
• plantain leaves for wrapping (optional)

Recipe

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


• place the guavas in a large pot and fill with enough water to cover, about 2 quarts. bring to a boil, then simmer over medium heat for about 30 minutes. drain fruit and pass through a strainer or food mill to turn into pulp.
• place the pulp in a stainless steel or copper pot and stir in 4 cups of sugar and orange juice. cook over medium heat, stirring constantly with a wooden spoon, until the mixture is thick enough to peel off of the bottom of the pan.
• cover the surface of a 10x15 inch jellyroll pan with about half of the remaining sugar. pour the hot guava mixture onto it and sprinkle the remaining sugar over the top. let it cool to room temperature. when cooled, cut into squares and wrap in dried plantain leaves if you like. you could wrap in waxed paper or cellophane if the leaves are not available.

Peanut Butter Delight

Ingredients

• Servings: 9
• 1 individual package graham crackers, crumbled
• 2 tablespoons butter, softened
• 3 cups vanilla ice cream, softened
• 1 (8 ounce) container frozen non-dairy whipped topping, thawed
• 1 (3.4 ounce) package instant vanilla pudding mix
• 1 (3.4 ounce) package instant butterscotch pudding mix
• 1 cup milk
• 16 peanut butter cups
• chocolate syrup

Recipe

Preparation Time: 20 mins Ready Time: 6 hrs 20 mins


• mix graham crackers and butter until well combined. press into the bottom of an 8x8-inch pan, set aside.
• mix together ice cream and whipped topping in a stand mixer on low speed until combined. with mixer running, slowly pour in the vanilla and butterscotch pudding mixes; mix well, then add milk. add 7 of the peanut butter cups, one at a time (they will break up as you mix them). pour mixture into prepared pan, and top with remaining 9 peanut butter cups (one piece per slice).
• wrap well with plastic, and freeze 6 hours to overnight. to serve, cut into slices, and drizzle with chocolate syrup.

Guava Preserves

Ingredients

• Servings: 30
• 24 guavas, peeled
• 2 quarts water
• 4 cups sugar
• 1 cup fresh orange juice
• 1 cup sugar, or as needed
• plantain leaves for wrapping (optional)

Recipe

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


• place the guavas in a large pot and fill with enough water to cover, about 2 quarts. bring to a boil, then simmer over medium heat for about 30 minutes. drain fruit and pass through a strainer or food mill to turn into pulp.
• place the pulp in a stainless steel or copper pot and stir in 4 cups of sugar and orange juice. cook over medium heat, stirring constantly with a wooden spoon, until the mixture is thick enough to peel off of the bottom of the pan.
• cover the surface of a 10x15 inch jellyroll pan with about half of the remaining sugar. pour the hot guava mixture onto it and sprinkle the remaining sugar over the top. let it cool to room temperature. when cooled, cut into squares and wrap in dried plantain leaves if you like. you could wrap in waxed paper or cellophane if the leaves are not available.

Mint-orange Terrine

Ingredients

• Servings: 9
• 9 medium oranges
• 2 1/2 cups orange juice
• 2 tablespoons honey
• 4 teaspoons unflavored gelatin
• 3 tablespoons chopped fresh mint
• 1 tablespoon chopped fresh mint

Recipe

Preparation Time: 15 mins Cook Time: 5 mins Ready Time: 8 hrs 20 mins


• grate the rind from two of the oranges into a saucepan and set aside. cut away the skin and pith from all of the oranges. cut into thin slices, discarding any seeds, and reserving any juice. pour the orange juice into the saucepan along with the honey, and gelatin; stir over medium heat until the gelatin dissolves.
• make a thin layer of orange slices on the bottom of an 8x4 inch loaf pan, and sprinkle with some of the 3 tablespoons of chopped mint; alternate layers of orange slices and mint until used up. slowly pour the hot orange juice over the oranges. tap the pan lightly to remove any air pockets. chill overnight until firm, unmold, and cut into thick slices; garnish with 1 tablespoon of mint.

Quick Peach Melba

Ingredients

• Servings: 8
• 1/4 cup peach schnapps or peach juice
• 4 large peaches, halved, pitted
• 1 (12 ounce) jar seedless raspberry jam
• 1 (12 ounce) package frozen raspberries, thawed
• 1/2 cup slivered almonds, toasted in a 300-degree oven for 6 to 8 minutes
• 1 quart premium vanilla ice cream

Recipe

Preparation Time: 10 mins Cook Time: 11 mins Ready Time: 2 hrs 21 mins


• pour schnapps in a microwave-safe pan or pie plate large enough to hold peach halves in a single layer. place peaches, cut side down in pan. microwave on high pour schnapps in a microwave-safe pie plate large enough to hold all peach halves in a single layer. place peaches cut side down in pan. microwave on high for 3 minutes. turn peaches over and microwave about 2 minutes longer, until the fruit is tender when poked with a sharp knife. let peaches cool, then peel. refrigerate. for 3 minutes.
• transfer jam to a microwave-safe measuring cup; microwave on high 1 to 2 minutes until partially melted. in a food processor, puree jam and raspberries. set a fine-mesh strainer over a bowl; strain sauce to remove seeds, pressing with a rubber spatula. discard seeds. refrigerate.
• put 1/2 cup ice cream in each of eight shallow bowls, then a peach half, 2 tbs. sauce and 1 tb. almonds. serve.

Sweet Blackberry And Brandy Sauce

Ingredients

• Servings: 3
• 4 cups fresh blackberries
• 1 cup sugar
• 1 tablespoon brandy
• 2 tablespoons cornstarch
• 1/4 cup water

Recipe

Preparation Time: 5 mins Cook Time: 20 mins Ready Time: 25 mins


• place the blackberries, sugar, and brandy into a saucepan, and place over medium heat. slowly bring to a simmer, and cook until the blackberries have softened, about 10 minutes. dissolve the cornstarch in the water, and stir into the simmering berries. continue cooking and stirring until the sauce has thickened and reached your desired consistency, about 10 minutes.

Poached Pears With Wine Vinaigrette

Ingredients

• Servings: 4
• 6 medium bosc pears, peeled with stems intact
• 1 cup wine
• 2 cups water
• 2 tablespoons sugar
• 1/2 vanilla bean, halved lengthwise
• 2 whole star anise pods
• 1 small cinnamon stick
• 1 lemon, zested
• 1 orange, zested
• 1/4 cup walnut oil
• 1/4 cup red wine vinegar
• salt and freshly ground black pepper to taste

Recipe

Preparation Time: 25 mins Cook Time: 30 mins Ready Time: 1 hr 55 mins


• trim flat the bottoms of pears, and stand them upright in the bottom of a large stock pot. pour the wine and water into the pot, and turn the flame to high heat. sprinkle with sugar, and add vanilla bean, star anise, cinnamon stick, and lemon and orange peels. bring to a boil; reduce heat to medium low, and simmer 20 to 25 minutes. remove pot from stove, and let cool completely. reserve 1/4 cup poaching liquid. transfer pears to a bowl, cover, and refrigerate.
• place 2 poached pears in a blender or food processor, and puree. remove to a large bowl. whisk in walnut oil, red wine vinegar, and reserved poaching liquid. season with salt and pepper to taste. cover, and refrigerate.
• place pears in individual bowls, and top with sauce.

Sweet Blackberry And Brandy Sauce

Ingredients

• Servings: 3
• 4 cups fresh blackberries
• 1 cup sugar
• 1 tablespoon brandy
• 2 tablespoons cornstarch
• 1/4 cup water

Recipe

Preparation Time: 5 mins Cook Time: 20 mins Ready Time: 25 mins


• place the blackberries, sugar, and brandy into a saucepan, and place over medium heat. slowly bring to a simmer, and cook until the blackberries have softened, about 10 minutes. dissolve the cornstarch in the water, and stir into the simmering berries. continue cooking and stirring until the sauce has thickened and reached your desired consistency, about 10 minutes.

Cranberry Shortcake

Ingredients

• Servings: 4
• 4 thick slices pound cake
• 1 (7 ounce) can pressurized whipped cream
• 1 (14.5 ounce) can whole cranberry sauce

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• slice each piece of cake in half to make two thinner slices. place one of the slices onto a plate. top with a spoonful of the cranberry sauce and a dollop of whipped cream. place the remaining slices of cake on top, spread more cranberry sauce and top with more whipped cream.

Flower Garden Cake

Ingredients

• Servings: 1
• 1 tablespoon unflavored gelatin
• 1 cup orange juice, divided
• 6 eggs, separated
• 1 1/2 cups sugar, divided
• 1/3 cup lemon juice
• 1 (10 inch) angel food cake, cut in cubes
• 1 (8 ounce) can pineapple chunks, drained
• 1/2 cup maraschino cherries, halved
• 1 cup heavy cream
• 2 drops green food coloring
• 2 tablespoons sugar

Recipe

Preparation Time: 30 mins Cook Time: 10 mins Ready Time: 8 hrs


• sprinkle gelatin over 1/2 cup orange juice and let stand. oil a 10 inch tube pan.
• beat the egg yolks with 3/4 cup sugar. beat in lemon juice and remaining 1/2 cup orange juice. transfer to a small saucepan and cook over low heat, stirring constantly, until mixture thickens enough to coat the back of a spoon. remove from heat and stir in gelatin mixture.
• beat the egg whites with 3/4 cup sugar until stiff. fold hot custard into egg whites. fold in cake pieces and pineapple. pour mixture into prepared pan. place cherry halves with a spoon throughout the mixture. chill in refrigerator overnight.
• in a chilled bowl, whip cream, green food coloring and 2 tablespoons sugar with an electric mixer until stiff. serve unmolded dessert with whipped cream.

Flower Garden Cake

Ingredients

• Servings: 1
• 1 tablespoon unflavored gelatin
• 1 cup orange juice, divided
• 6 eggs, separated
• 1 1/2 cups sugar, divided
• 1/3 cup lemon juice
• 1 (10 inch) angel food cake, cut in cubes
• 1 (8 ounce) can pineapple chunks, drained
• 1/2 cup maraschino cherries, halved
• 1 cup heavy cream
• 2 drops green food coloring
• 2 tablespoons sugar

Recipe

Preparation Time: 30 mins Cook Time: 10 mins Ready Time: 8 hrs


• sprinkle gelatin over 1/2 cup orange juice and let stand. oil a 10 inch tube pan.
• beat the egg yolks with 3/4 cup sugar. beat in lemon juice and remaining 1/2 cup orange juice. transfer to a small saucepan and cook over low heat, stirring constantly, until mixture thickens enough to coat the back of a spoon. remove from heat and stir in gelatin mixture.
• beat the egg whites with 3/4 cup sugar until stiff. fold hot custard into egg whites. fold in cake pieces and pineapple. pour mixture into prepared pan. place cherry halves with a spoon throughout the mixture. chill in refrigerator overnight.
• in a chilled bowl, whip cream, green food coloring and 2 tablespoons sugar with an electric mixer until stiff. serve unmolded dessert with whipped cream.

Peanut Butter Chocolate Bombshell

Ingredients

• Servings: 1
• crepes
• 4 eggs, beaten
• 1 1/3 cups milk
• 2 tablespoons butter, melted
• 1 cup all-purpose flour
• 2 tablespoons sugar
• 1/2 teaspoon salt
• filling
• 1 cup sugar
• 3 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 2 1/4 cups milk
• 2 ounces unsweetened chocolate, chopped
• 3 eggs, beaten
• 2 teaspoons vanilla extract
• 2 tablespoons butter
• 12 peanut butter cookies, crumbled

Recipe

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

Ready Time: 3 hrs


• for crepes: in a large bowl, combine 4 eggs, 1 1/3 cups milk, melted butter, 1 cup flour, 2 tablespoons sugar and 1/2 teaspoon salt. stir until smooth. in a medium skillet or crepe pan over medium-high heat, spoon a few tablespoon of batter and tilt pan to cover completely. cook, turning once, until golden, 2 minutes. repeat to make 6 crepes.
• for filling: in a medium saucepan over medium-high heat, combine 1 cup sugar, 3 tablespoons flour and 1/4 teaspoon salt. gradually stir in 2 1/4 cups milk and chocolate, until chocolate melts and mixture thickens. remove from heat and stir in 3 eggs. return to heat and cook 2 minutes more, stirring constantly, until mixture coats the back of a metal spoon. remove from heat and stir in vanilla and 2 tablespoons butter. fold in cookie pieces.
• line a 12x15 inch loaf pan with two or three overlapping crepes. pour filling into lined pan. cover with two or three crepes. wrap tightly in plastic wrap and refrigerate 8 hours or overnight.
• to serve, place pan in hot water for 1 minute. remove plastic wrap and place serving plate over pan. grip pan and plate and invert. remove pan. frost if desired.

Sweet Blackberry And Brandy Sauce

Ingredients

• Servings: 3
• 4 cups fresh blackberries
• 1 cup sugar
• 1 tablespoon brandy
• 2 tablespoons cornstarch
• 1/4 cup water

Recipe

Preparation Time: 5 mins Cook Time: 20 mins Ready Time: 25 mins


• place the blackberries, sugar, and brandy into a saucepan, and place over medium heat. slowly bring to a simmer, and cook until the blackberries have softened, about 10 minutes. dissolve the cornstarch in the water, and stir into the simmering berries. continue cooking and stirring until the sauce has thickened and reached your desired consistency, about 10 minutes.

Passover Chocolate Raspberry Torte

Ingredients

• Servings: 16
• 2 cups unsalted butter
• 1 cup cola-flavored carbonated beverage
• 16 ounces semisweet chocolate, chopped
• 1/3 cup raspberry jam
• 1 teaspoon lemon juice
• 8 eggs, room temperature
• 1 cup sugar
• 2 tablespoons vanilla sugar
• 1 cup semi-sweet chocolate chips
• 2 tablespoons unsalted butter

Recipe

• preheat oven to 350 degrees f (175 degrees c). line bottom of a 10 inch springform pan with parchment paper.
• in a heavy saucepan over low heat, or using a double boiler, mix butter or margarine and cola and heat through. remove the pan from the stove and add chocolate, stirring to melt. let this mixture cool completely.
• in a small mixing bowl, blend raspberry preserves and lemon juice together. in the bowl of an electric mixer, whip the eggs with sugar and vanilla sugar for 10 minutes on high speed. whisk cooled, melted chocolate into egg mixture until thoroughly incorporated (mixture will deflate but that's ok). stir in raspberry preserve mixture.
• place the prepared springform pan on a cookie sheet in the oven and reduce the oven's heat to 325 degrees f (165 degrees c). bake 55 to 60 minutes until the cake is done. the cake is done when the top has a slight crust and seems set. cake may rise and fall but that is fine. refrigerate the cake several hours.
• to make the glaze: melt the chocolate chips with butter or margarine in a double boiler; stir to melt evenly. cool, then pour over chilled cake before serving.

Sweet Blackberry And Brandy Sauce

Ingredients

• Servings: 3
• 4 cups fresh blackberries
• 1 cup sugar
• 1 tablespoon brandy
• 2 tablespoons cornstarch
• 1/4 cup water

Recipe

Preparation Time: 5 mins Cook Time: 20 mins Ready Time: 25 mins


• place the blackberries, sugar, and brandy into a saucepan, and place over medium heat. slowly bring to a simmer, and cook until the blackberries have softened, about 10 minutes. dissolve the cornstarch in the water, and stir into the simmering berries. continue cooking and stirring until the sauce has thickened and reached your desired consistency, about 10 minutes.

Sweet Blackberry And Brandy Sauce

Ingredients

• Servings: 3
• 4 cups fresh blackberries
• 1 cup sugar
• 1 tablespoon brandy
• 2 tablespoons cornstarch
• 1/4 cup water

Recipe

Preparation Time: 5 mins Cook Time: 20 mins Ready Time: 25 mins


• place the blackberries, sugar, and brandy into a saucepan, and place over medium heat. slowly bring to a simmer, and cook until the blackberries have softened, about 10 minutes. dissolve the cornstarch in the water, and stir into the simmering berries. continue cooking and stirring until the sauce has thickened and reached your desired consistency, about 10 minutes.

Black Walnut Cookies Ii

Ingredients

• Servings: 2
• 2 cups packed brown sugar
• 4 eggs, beaten
• 1/2 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 4 cups chopped black walnuts

Recipe

• preheat oven to 375 degrees f (190 degrees c). grease cookie sheets.
• in a medium bowl, beat eggs and sugar together until well blended. sift together the flour, salt and baking powder, gradually add to the egg mixture. stir in the nuts until they are evenly distributed.
• drop by teaspoonfuls onto the prepared cookie sheet. bake for 10 to 12 minutes in the preheated oven. allow cookies to cool before removing from cookie sheets.

Sweet Blackberry And Brandy Sauce

Ingredients

• Servings: 3
• 4 cups fresh blackberries
• 1 cup sugar
• 1 tablespoon brandy
• 2 tablespoons cornstarch
• 1/4 cup water

Recipe

Preparation Time: 5 mins Cook Time: 20 mins Ready Time: 25 mins


• place the blackberries, sugar, and brandy into a saucepan, and place over medium heat. slowly bring to a simmer, and cook until the blackberries have softened, about 10 minutes. dissolve the cornstarch in the water, and stir into the simmering berries. continue cooking and stirring until the sauce has thickened and reached your desired consistency, about 10 minutes.

Vince's Marinated Strawberries And Ice Cream

Ingredients

• Servings: 6
• 1 quart strawberries - cleaned, hulled and sliced
• 1 1/2 cups red wine
• 2 tablespoons confectioners' sugar
• 1/4 cup water
• 2 oranges, sliced into rounds
• 1/4 cup cointreau
• 6 large scoops vanilla ice cream

Recipe

Preparation Time: 20 mins Ready Time: 2 hrs 20 mins


• in a medium bowl, stir together the wine, water, and cointreau. add about 1/4 of the strawberries and the orange slices. marinate for 2 hours in the refrigerator.
• place the remaining strawberries in a separate bowl. sprinkle the confectioners' sugar over them. cover and refrigerate as well.
• to serve, mix both bowls of berries and sauce together. scoop ice cream into serving bowls, and spoon berries over the ice cream. drizzle with some of the marinade.

Black Walnut Cookies Ii

Ingredients

• Servings: 2
• 2 cups packed brown sugar
• 4 eggs, beaten
• 1/2 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 4 cups chopped black walnuts

Recipe

• preheat oven to 375 degrees f (190 degrees c). grease cookie sheets.
• in a medium bowl, beat eggs and sugar together until well blended. sift together the flour, salt and baking powder, gradually add to the egg mixture. stir in the nuts until they are evenly distributed.
• drop by teaspoonfuls onto the prepared cookie sheet. bake for 10 to 12 minutes in the preheated oven. allow cookies to cool before removing from cookie sheets.

Sweet Blackberry And Brandy Sauce

Ingredients

• Servings: 3
• 4 cups fresh blackberries
• 1 cup sugar
• 1 tablespoon brandy
• 2 tablespoons cornstarch
• 1/4 cup water

Recipe

Preparation Time: 5 mins Cook Time: 20 mins Ready Time: 25 mins


• place the blackberries, sugar, and brandy into a saucepan, and place over medium heat. slowly bring to a simmer, and cook until the blackberries have softened, about 10 minutes. dissolve the cornstarch in the water, and stir into the simmering berries. continue cooking and stirring until the sauce has thickened and reached your desired consistency, about 10 minutes.

Peanut Butter Chocolate Bombshell

Ingredients

• Servings: 1
• crepes
• 4 eggs, beaten
• 1 1/3 cups milk
• 2 tablespoons butter, melted
• 1 cup all-purpose flour
• 2 tablespoons sugar
• 1/2 teaspoon salt
• filling
• 1 cup sugar
• 3 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 2 1/4 cups milk
• 2 ounces unsweetened chocolate, chopped
• 3 eggs, beaten
• 2 teaspoons vanilla extract
• 2 tablespoons butter
• 12 peanut butter cookies, crumbled

Recipe

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

Ready Time: 3 hrs


• for crepes: in a large bowl, combine 4 eggs, 1 1/3 cups milk, melted butter, 1 cup flour, 2 tablespoons sugar and 1/2 teaspoon salt. stir until smooth. in a medium skillet or crepe pan over medium-high heat, spoon a few tablespoon of batter and tilt pan to cover completely. cook, turning once, until golden, 2 minutes. repeat to make 6 crepes.
• for filling: in a medium saucepan over medium-high heat, combine 1 cup sugar, 3 tablespoons flour and 1/4 teaspoon salt. gradually stir in 2 1/4 cups milk and chocolate, until chocolate melts and mixture thickens. remove from heat and stir in 3 eggs. return to heat and cook 2 minutes more, stirring constantly, until mixture coats the back of a metal spoon. remove from heat and stir in vanilla and 2 tablespoons butter. fold in cookie pieces.
• line a 12x15 inch loaf pan with two or three overlapping crepes. pour filling into lined pan. cover with two or three crepes. wrap tightly in plastic wrap and refrigerate 8 hours or overnight.
• to serve, place pan in hot water for 1 minute. remove plastic wrap and place serving plate over pan. grip pan and plate and invert. remove pan. frost if desired.

Chocoholic Frolic Pie

Ingredients

• Servings: 1
• 1 1/2 cups crushed vanilla wafers
• 1/4 cup butter, melted
• 14 ounces bittersweet chocolate, chopped
• 1 1/2 cups heavy cream

Recipe

Preparation Time: 15 mins Cook Time: 5 mins Ready Time: 20 mins


• in a medium bowl, mix crushed wafers and melted butter until well blended . press mixture into a 10 inch quiche dish.
• place chocolate and cream in the top of a double boiler. heat over low heat, stirring, until chocolate is melted and mixture is smooth.
• pour chocolate into crumb crust and refrigerate 2 hours before serving.

Grandma's Stewed Rhubarb

Ingredients

• Servings: 1
• 8 quarts diced fresh rhubarb
• 1 cup sugar, or more to taste
• 8 whole cloves
• 1 tablespoon lemon juice
• 1 (3 ounce) package red jell-o® dessert mix
• 1/4 cup honey, warmed (optional)

Recipe

Preparation Time: 30 mins Cook Time: 15 mins Ready Time: 1 hr 15 mins


• place the rhubarb, sugar, cloves, and lemon juice into a large stockpot over low heat. cover the pot and cook, stirring occasionally, until the rhubarb begins to release its juice, soften, and break apart, about 10 minutes. turn up the heat, bring the rhubarb mixture to a full rolling boil, and stir in the gelatin mix until the gelatin powder has dissolved. remove from heat, cool to room temperature, and sweeten to taste with honey.

Chocoholic Frolic Pie

Ingredients

• Servings: 1
• 1 1/2 cups crushed vanilla wafers
• 1/4 cup butter, melted
• 14 ounces bittersweet chocolate, chopped
• 1 1/2 cups heavy cream

Recipe

Preparation Time: 15 mins Cook Time: 5 mins Ready Time: 20 mins


• in a medium bowl, mix crushed wafers and melted butter until well blended . press mixture into a 10 inch quiche dish.
• place chocolate and cream in the top of a double boiler. heat over low heat, stirring, until chocolate is melted and mixture is smooth.
• pour chocolate into crumb crust and refrigerate 2 hours before serving.

Sweet Blackberry And Brandy Sauce

Ingredients

• Servings: 3
• 4 cups fresh blackberries
• 1 cup sugar
• 1 tablespoon brandy
• 2 tablespoons cornstarch
• 1/4 cup water

Recipe

Preparation Time: 5 mins Cook Time: 20 mins Ready Time: 25 mins


• place the blackberries, sugar, and brandy into a saucepan, and place over medium heat. slowly bring to a simmer, and cook until the blackberries have softened, about 10 minutes. dissolve the cornstarch in the water, and stir into the simmering berries. continue cooking and stirring until the sauce has thickened and reached your desired consistency, about 10 minutes.

Fig Duff

Ingredients

• Servings: 12
• 2 cups bread crumbs
• 4 teaspoons baking powder
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 cup butter
• 1/4 cup milk
• 4 eggs, beaten
• 2/3 cup sugar
• 2 pounds dried figs, quartered
• 1/2 cup chopped pecans

Recipe

Preparation Time: 20 mins Cook Time: 4 hrs

Ready Time: 4 hrs 20 mins


• in a large bowl, stir together the bread crumbs, baking powder, cinnamon, nutmeg and cloves. cut the butter into the crumb mixture using a pastry blender or two knives until the mixture is coarse and crumbly. butter lumps should be no larger than peas. mix in the milk, eggs and sugar until well blended, then stir in figs and pecans. cover, and let stand for 30 minutes.
• preheat the oven to 250 degrees f (120 degrees c). grease a large pudding mold. give the batter another stir before transferring to the prepared pudding mold. place the mold into another larger baking dish, place the pudding mold and dish into the oven, then fill the outer dish with at least 1 inch of water.
• steam for 4 hours in the preheated oven, or until the pudding is firm. cool slightly before removing from the mold. best served with a lemon hard sauce.

Sweet Blackberry And Brandy Sauce

Ingredients

• Servings: 3
• 4 cups fresh blackberries
• 1 cup sugar
• 1 tablespoon brandy
• 2 tablespoons cornstarch
• 1/4 cup water

Recipe

Preparation Time: 5 mins Cook Time: 20 mins Ready Time: 25 mins


• place the blackberries, sugar, and brandy into a saucepan, and place over medium heat. slowly bring to a simmer, and cook until the blackberries have softened, about 10 minutes. dissolve the cornstarch in the water, and stir into the simmering berries. continue cooking and stirring until the sauce has thickened and reached your desired consistency, about 10 minutes.

Sweet Blackberry And Brandy Sauce

Ingredients

• Servings: 3
• 4 cups fresh blackberries
• 1 cup sugar
• 1 tablespoon brandy
• 2 tablespoons cornstarch
• 1/4 cup water

Recipe

Preparation Time: 5 mins Cook Time: 20 mins Ready Time: 25 mins


• place the blackberries, sugar, and brandy into a saucepan, and place over medium heat. slowly bring to a simmer, and cook until the blackberries have softened, about 10 minutes. dissolve the cornstarch in the water, and stir into the simmering berries. continue cooking and stirring until the sauce has thickened and reached your desired consistency, about 10 minutes.

Sweet Blackberry And Brandy Sauce

Ingredients

• Servings: 3
• 4 cups fresh blackberries
• 1 cup sugar
• 1 tablespoon brandy
• 2 tablespoons cornstarch
• 1/4 cup water

Recipe

Preparation Time: 5 mins Cook Time: 20 mins Ready Time: 25 mins


• place the blackberries, sugar, and brandy into a saucepan, and place over medium heat. slowly bring to a simmer, and cook until the blackberries have softened, about 10 minutes. dissolve the cornstarch in the water, and stir into the simmering berries. continue cooking and stirring until the sauce has thickened and reached your desired consistency, about 10 minutes.

Grandma's Stewed Rhubarb

Ingredients

• Servings: 1
• 8 quarts diced fresh rhubarb
• 1 cup sugar, or more to taste
• 8 whole cloves
• 1 tablespoon lemon juice
• 1 (3 ounce) package red jell-o® dessert mix
• 1/4 cup honey, warmed (optional)

Recipe

Preparation Time: 30 mins Cook Time: 15 mins Ready Time: 1 hr 15 mins


• place the rhubarb, sugar, cloves, and lemon juice into a large stockpot over low heat. cover the pot and cook, stirring occasionally, until the rhubarb begins to release its juice, soften, and break apart, about 10 minutes. turn up the heat, bring the rhubarb mixture to a full rolling boil, and stir in the gelatin mix until the gelatin powder has dissolved. remove from heat, cool to room temperature, and sweeten to taste with honey.

Sweet Blackberry And Brandy Sauce

Ingredients

• Servings: 3
• 4 cups fresh blackberries
• 1 cup sugar
• 1 tablespoon brandy
• 2 tablespoons cornstarch
• 1/4 cup water

Recipe

Preparation Time: 5 mins Cook Time: 20 mins Ready Time: 25 mins


• place the blackberries, sugar, and brandy into a saucepan, and place over medium heat. slowly bring to a simmer, and cook until the blackberries have softened, about 10 minutes. dissolve the cornstarch in the water, and stir into the simmering berries. continue cooking and stirring until the sauce has thickened and reached your desired consistency, about 10 minutes.

Sweet Blackberry And Brandy Sauce

Ingredients

• Servings: 3
• 4 cups fresh blackberries
• 1 cup sugar
• 1 tablespoon brandy
• 2 tablespoons cornstarch
• 1/4 cup water

Recipe

Preparation Time: 5 mins Cook Time: 20 mins Ready Time: 25 mins


• place the blackberries, sugar, and brandy into a saucepan, and place over medium heat. slowly bring to a simmer, and cook until the blackberries have softened, about 10 minutes. dissolve the cornstarch in the water, and stir into the simmering berries. continue cooking and stirring until the sauce has thickened and reached your desired consistency, about 10 minutes.

Sweet Blackberry And Brandy Sauce

Ingredients

• Servings: 3
• 4 cups fresh blackberries
• 1 cup sugar
• 1 tablespoon brandy
• 2 tablespoons cornstarch
• 1/4 cup water

Recipe

Preparation Time: 5 mins Cook Time: 20 mins Ready Time: 25 mins


• place the blackberries, sugar, and brandy into a saucepan, and place over medium heat. slowly bring to a simmer, and cook until the blackberries have softened, about 10 minutes. dissolve the cornstarch in the water, and stir into the simmering berries. continue cooking and stirring until the sauce has thickened and reached your desired consistency, about 10 minutes.

Fig Duff

Ingredients

• Servings: 12
• 2 cups bread crumbs
• 4 teaspoons baking powder
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 cup butter
• 1/4 cup milk
• 4 eggs, beaten
• 2/3 cup sugar
• 2 pounds dried figs, quartered
• 1/2 cup chopped pecans

Recipe

Preparation Time: 20 mins Cook Time: 4 hrs

Ready Time: 4 hrs 20 mins


• in a large bowl, stir together the bread crumbs, baking powder, cinnamon, nutmeg and cloves. cut the butter into the crumb mixture using a pastry blender or two knives until the mixture is coarse and crumbly. butter lumps should be no larger than peas. mix in the milk, eggs and sugar until well blended, then stir in figs and pecans. cover, and let stand for 30 minutes.
• preheat the oven to 250 degrees f (120 degrees c). grease a large pudding mold. give the batter another stir before transferring to the prepared pudding mold. place the mold into another larger baking dish, place the pudding mold and dish into the oven, then fill the outer dish with at least 1 inch of water.
• steam for 4 hours in the preheated oven, or until the pudding is firm. cool slightly before removing from the mold. best served with a lemon hard sauce.

Sweet Blackberry And Brandy Sauce

Ingredients

• Servings: 3
• 4 cups fresh blackberries
• 1 cup sugar
• 1 tablespoon brandy
• 2 tablespoons cornstarch
• 1/4 cup water

Recipe

Preparation Time: 5 mins Cook Time: 20 mins Ready Time: 25 mins


• place the blackberries, sugar, and brandy into a saucepan, and place over medium heat. slowly bring to a simmer, and cook until the blackberries have softened, about 10 minutes. dissolve the cornstarch in the water, and stir into the simmering berries. continue cooking and stirring until the sauce has thickened and reached your desired consistency, about 10 minutes.

Sweet Blackberry And Brandy Sauce

Ingredients

• Servings: 3
• 4 cups fresh blackberries
• 1 cup sugar
• 1 tablespoon brandy
• 2 tablespoons cornstarch
• 1/4 cup water

Recipe

Preparation Time: 5 mins Cook Time: 20 mins Ready Time: 25 mins


• place the blackberries, sugar, and brandy into a saucepan, and place over medium heat. slowly bring to a simmer, and cook until the blackberries have softened, about 10 minutes. dissolve the cornstarch in the water, and stir into the simmering berries. continue cooking and stirring until the sauce has thickened and reached your desired consistency, about 10 minutes.

Sweet Blackberry And Brandy Sauce

Ingredients

• Servings: 3
• 4 cups fresh blackberries
• 1 cup sugar
• 1 tablespoon brandy
• 2 tablespoons cornstarch
• 1/4 cup water

Recipe

Preparation Time: 5 mins Cook Time: 20 mins Ready Time: 25 mins


• place the blackberries, sugar, and brandy into a saucepan, and place over medium heat. slowly bring to a simmer, and cook until the blackberries have softened, about 10 minutes. dissolve the cornstarch in the water, and stir into the simmering berries. continue cooking and stirring until the sauce has thickened and reached your desired consistency, about 10 minutes.

Red, , And Blueberry Shortcake

Ingredients

• Servings: 6
• 1 quart strawberries, sliced
• 1 pint fresh blueberries
• 1/4 cup sugar
• 1 (8 ounce) package cream cheese, softened
• 1 (7 ounce) container marshmallow creme
• 2 1/3 cups baking mix (such as bisquick ®)
• 1/2 cup milk
• 3 tablespoons sugar
• 3 tablespoons melted butter

Recipe

Preparation Time: 15 mins Cook Time: 12 mins Ready Time: 1 hr 27 mins


• preheat oven to 350 degrees f (175 degrees c). grease an 8x8-inch square baking dish.
• mix strawberries and blueberries with 1/4 cup sugar in a bowl, and set aside. mix the cream cheese with the marshmallow creme in a separate bowl until smooth, and set aside. in another bowl, mix the baking mix, milk, 3 tablespoons of sugar, and melted butter into a smooth batter. pour the batter into the prepared baking dish.
• bake in the preheated oven until lightly golden brown on top, 12 to 15 minutes. allow to cool in the pan.
• spread the berry mixture and juice over the cooled shortcake, saving a few pretty berries aside for garnish. with a spatula, gently press down on the berries to allow the juices to soak into the cake. spread the cream cheese mixture over the fruit, and garnish with the reserved berries. chill in refrigerator for at least 30 minutes before cutting in squares to serve.

Sweet Blackberry And Brandy Sauce

Ingredients

• Servings: 3
• 4 cups fresh blackberries
• 1 cup sugar
• 1 tablespoon brandy
• 2 tablespoons cornstarch
• 1/4 cup water

Recipe

Preparation Time: 5 mins Cook Time: 20 mins Ready Time: 25 mins


• place the blackberries, sugar, and brandy into a saucepan, and place over medium heat. slowly bring to a simmer, and cook until the blackberries have softened, about 10 minutes. dissolve the cornstarch in the water, and stir into the simmering berries. continue cooking and stirring until the sauce has thickened and reached your desired consistency, about 10 minutes.

Sweet Blackberry And Brandy Sauce

Ingredients

• Servings: 3
• 4 cups fresh blackberries
• 1 cup sugar
• 1 tablespoon brandy
• 2 tablespoons cornstarch
• 1/4 cup water

Recipe

Preparation Time: 5 mins Cook Time: 20 mins Ready Time: 25 mins


• place the blackberries, sugar, and brandy into a saucepan, and place over medium heat. slowly bring to a simmer, and cook until the blackberries have softened, about 10 minutes. dissolve the cornstarch in the water, and stir into the simmering berries. continue cooking and stirring until the sauce has thickened and reached your desired consistency, about 10 minutes.

Sweet Blackberry And Brandy Sauce

Ingredients

• Servings: 3
• 4 cups fresh blackberries
• 1 cup sugar
• 1 tablespoon brandy
• 2 tablespoons cornstarch
• 1/4 cup water

Recipe

Preparation Time: 5 mins Cook Time: 20 mins Ready Time: 25 mins


• place the blackberries, sugar, and brandy into a saucepan, and place over medium heat. slowly bring to a simmer, and cook until the blackberries have softened, about 10 minutes. dissolve the cornstarch in the water, and stir into the simmering berries. continue cooking and stirring until the sauce has thickened and reached your desired consistency, about 10 minutes.

Sweet Blackberry And Brandy Sauce

Ingredients

• Servings: 3
• 4 cups fresh blackberries
• 1 cup sugar
• 1 tablespoon brandy
• 2 tablespoons cornstarch
• 1/4 cup water

Recipe

Preparation Time: 5 mins Cook Time: 20 mins Ready Time: 25 mins


• place the blackberries, sugar, and brandy into a saucepan, and place over medium heat. slowly bring to a simmer, and cook until the blackberries have softened, about 10 minutes. dissolve the cornstarch in the water, and stir into the simmering berries. continue cooking and stirring until the sauce has thickened and reached your desired consistency, about 10 minutes.

Sweet Blackberry And Brandy Sauce

Ingredients

• Servings: 3
• 4 cups fresh blackberries
• 1 cup sugar
• 1 tablespoon brandy
• 2 tablespoons cornstarch
• 1/4 cup water

Recipe

Preparation Time: 5 mins Cook Time: 20 mins Ready Time: 25 mins


• place the blackberries, sugar, and brandy into a saucepan, and place over medium heat. slowly bring to a simmer, and cook until the blackberries have softened, about 10 minutes. dissolve the cornstarch in the water, and stir into the simmering berries. continue cooking and stirring until the sauce has thickened and reached your desired consistency, about 10 minutes.

Red, , And Blueberry Shortcake

Ingredients

• Servings: 6
• 1 quart strawberries, sliced
• 1 pint fresh blueberries
• 1/4 cup sugar
• 1 (8 ounce) package cream cheese, softened
• 1 (7 ounce) container marshmallow creme
• 2 1/3 cups baking mix (such as bisquick ®)
• 1/2 cup milk
• 3 tablespoons sugar
• 3 tablespoons melted butter

Recipe

Preparation Time: 15 mins Cook Time: 12 mins Ready Time: 1 hr 27 mins


• preheat oven to 350 degrees f (175 degrees c). grease an 8x8-inch square baking dish.
• mix strawberries and blueberries with 1/4 cup sugar in a bowl, and set aside. mix the cream cheese with the marshmallow creme in a separate bowl until smooth, and set aside. in another bowl, mix the baking mix, milk, 3 tablespoons of sugar, and melted butter into a smooth batter. pour the batter into the prepared baking dish.
• bake in the preheated oven until lightly golden brown on top, 12 to 15 minutes. allow to cool in the pan.
• spread the berry mixture and juice over the cooled shortcake, saving a few pretty berries aside for garnish. with a spatula, gently press down on the berries to allow the juices to soak into the cake. spread the cream cheese mixture over the fruit, and garnish with the reserved berries. chill in refrigerator for at least 30 minutes before cutting in squares to serve.

Sweet Blackberry And Brandy Sauce

Ingredients

• Servings: 3
• 4 cups fresh blackberries
• 1 cup sugar
• 1 tablespoon brandy
• 2 tablespoons cornstarch
• 1/4 cup water

Recipe

Preparation Time: 5 mins Cook Time: 20 mins Ready Time: 25 mins


• place the blackberries, sugar, and brandy into a saucepan, and place over medium heat. slowly bring to a simmer, and cook until the blackberries have softened, about 10 minutes. dissolve the cornstarch in the water, and stir into the simmering berries. continue cooking and stirring until the sauce has thickened and reached your desired consistency, about 10 minutes.

Red, , And Blueberry Shortcake

Ingredients

• Servings: 6
• 1 quart strawberries, sliced
• 1 pint fresh blueberries
• 1/4 cup sugar
• 1 (8 ounce) package cream cheese, softened
• 1 (7 ounce) container marshmallow creme
• 2 1/3 cups baking mix (such as bisquick ®)
• 1/2 cup milk
• 3 tablespoons sugar
• 3 tablespoons melted butter

Recipe

Preparation Time: 15 mins Cook Time: 12 mins Ready Time: 1 hr 27 mins


• preheat oven to 350 degrees f (175 degrees c). grease an 8x8-inch square baking dish.
• mix strawberries and blueberries with 1/4 cup sugar in a bowl, and set aside. mix the cream cheese with the marshmallow creme in a separate bowl until smooth, and set aside. in another bowl, mix the baking mix, milk, 3 tablespoons of sugar, and melted butter into a smooth batter. pour the batter into the prepared baking dish.
• bake in the preheated oven until lightly golden brown on top, 12 to 15 minutes. allow to cool in the pan.
• spread the berry mixture and juice over the cooled shortcake, saving a few pretty berries aside for garnish. with a spatula, gently press down on the berries to allow the juices to soak into the cake. spread the cream cheese mixture over the fruit, and garnish with the reserved berries. chill in refrigerator for at least 30 minutes before cutting in squares to serve.

Canadian Boiled Dumpling

Ingredients

• Servings: 1
• 8 cups all-purpose flour
• 1 cup sugar
• 2 tablespoons baking powder
• 1 teaspoon salt
• 1 (15 ounce) package raisins
• 1 1/2 (12 fluid ounce) cans evaporated milk
• 2 cups dark molasses
• 1 teaspoon vanilla extract
• 3/4 cup lard, melted

Recipe

Preparation Time: 15 mins Cook Time: 3 hrs 30 mins

Ready Time: 4 hrs 15 mins


• stir together flour, sugar, baking powder, salt, and raisins in a large bowl until evenly blended. whisk together milk, molasses, and vanilla extract in a separate bowl, and set aside. use your hands to work the melted lard into the flour mixture until coarse and crumbly. mix in the molasses mixture until a wet, sticky dough is achieved.
• place a heatproof ceramic plate in the bottom of a large pot and fill with water. bring to a boil over high heat.
• scrape dough into the center of a clean, 2x2 foot cotton cloth. bring the corners and sides of the cloth around the dough, and tie the pouch closed with strong kitchen twine, leaving about 1 1/2 inches of room for the dough to expand at the top.
• carefully place dumpling into boiling water, making sure it is immersed. cover, and return to a boil. reduce heat to medium-low, and simmer gently for 3 1/2 hours.
• after 3 1/2 hours, carefully remove dumpling from the simmering water, and remove the cotton cloth. place onto a plate and allow to cool. serve warm or cold.

Rava Laddu

Ingredients

• Servings: 16
• 6 cups semolina flour
• 7 cups sugar
• 1 1/2 tablespoons ground cardamom
• 1/2 cup ghee (clarified butter)
• 1/3 cup cashew nuts
• 1 cup hot milk

Recipe

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


• heat a large dry skillet over medium to medium-high heat. add the semolina, and toast, stirring constantly. stir in the sugar and cardamom while toasting until light brown and fragrant, about 10 minutes.
• heat a small amount of the ghee in a separate skillet over medium heat. add the cashews, and cook until lightly toasted, about 10 minutes. add the cashews to the semolina along with the remaining ghee. gradually stir hot milk into the semolina until it is thick enough to pack into a ball. remove from heat, and form palm-sized balls. let cool and serve.

Orange Pumpkin Gelatin

Ingredients

• Servings: 1
• 1 cup boiling water
• 1 (3 ounce) package orange-flavored jell-o®
• 1/4 cup brown sugar
• 1 teaspoon ground cinnamon
• 2 cups pumpkin puree
• 2/3 cup cold water

Recipe

Preparation Time: 15 mins Ready Time: 2 hrs 15 mins


• stir together 1 cup boiling water and gelatin in a bowl. whisk in the brown sugar and cinnamon until the brown sugar is dissolved. add the pumpkin puree and cold water; stir until mixture is smooth. cover and chill in refrigerator until set, about 2 hours.

Sweet Blackberry And Brandy Sauce

Ingredients

• Servings: 3
• 4 cups fresh blackberries
• 1 cup sugar
• 1 tablespoon brandy
• 2 tablespoons cornstarch
• 1/4 cup water

Recipe

Preparation Time: 5 mins Cook Time: 20 mins Ready Time: 25 mins


• place the blackberries, sugar, and brandy into a saucepan, and place over medium heat. slowly bring to a simmer, and cook until the blackberries have softened, about 10 minutes. dissolve the cornstarch in the water, and stir into the simmering berries. continue cooking and stirring until the sauce has thickened and reached your desired consistency, about 10 minutes.

Raspberry Molasses Crinkles

Ingredients

• Servings: 48
• 3/4 cup butter flavored shortening
• 1 cup packed brown sugar
• 1/4 cup molasses
• 1 egg
• 2 1/4 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1/4 teaspoon salt
• 1/3 cup sugar
• 1/2 cup seedless raspberry jam

Recipe

Preparation Time: 25 mins Cook Time: 10 mins Ready Time: 2 hrs 45 mins


• mix the butter-flavored shortening and brown sugar with an electric mixer in a large bowl until smooth, and add the molasses and egg. beat until fluffy, 2 to 3 minutes, and stir in the flour, baking soda, cinnamon, ginger, cloves and salt. form the dough into a ball, cover, and refrigerate at least 2 hours.
• preheat an oven to 350 degrees f (175 degrees c). line cookie sheets with parchment paper and set aside. place the sugar in a shallow bowl.
• cut the dough into 4 pieces, and cut each quarter into 12 small pieces. roll each piece into a 1 1/4 inch ball, and dip the balls into the sugar. place the cookies, sugar side up, onto the prepared baking sheets.
• using your thumb or the end of a wooden spoon, make an indentation in each cookie ball about 1/2 inch deep. spoon 1/2 teaspoon of raspberry jam into each thumbprint.
• bake in the preheated oven for 10 minutes, until the cookies are just set but not hard. let cool for 1 minute before transferring the cookies to a wire rack to finish cooling.

Sorbet Sandwiches

Ingredients

• Servings: 6
• 1 pint orange, or any flavor sorbet
• 12 large gingersnap cookies

Recipe

Preparation Time: 2 mins Ready Time: 2 mins


• spoon orange sorbet onto one cookie, top with another cookie. repeat until cookies are gone. wrap individually in plastic wrap, and freeze until firm. you can also freeze them in a container instead of wrapping.

Chinese Yam Pudding

Ingredients

• Servings: 4
• 1 pound yams, peeled and cubed
• 2 cups sugar
• 2 tablespoons vegetable oil

Recipe

Preparation Time: 10 mins Cook Time: 1 hr

Ready Time: 1 hr 10 mins


• place a metal steamer insert into a saucepan and fill with water to just below the bottom of the steamer. cover, bring the water to a boil, and add the yam cubes. cover, and steam until very tender, about 30 minutes.
• place the steamed yam cubes into a bowl, and mash them with the sugar and vegetable oil until very smooth.
• clean the steamer insert, and line with parchment paper. place the mashed yam pudding into the steamer over a saucepan of water as before; bring to a boil, cover, and steam for 30 minutes. serve hot.

Sweet Blackberry And Brandy Sauce

Ingredients

• Servings: 3
• 4 cups fresh blackberries
• 1 cup sugar
• 1 tablespoon brandy
• 2 tablespoons cornstarch
• 1/4 cup water

Recipe

Preparation Time: 5 mins Cook Time: 20 mins Ready Time: 25 mins


• place the blackberries, sugar, and brandy into a saucepan, and place over medium heat. slowly bring to a simmer, and cook until the blackberries have softened, about 10 minutes. dissolve the cornstarch in the water, and stir into the simmering berries. continue cooking and stirring until the sauce has thickened and reached your desired consistency, about 10 minutes.

Sweet Blackberry And Brandy Sauce

Ingredients

• Servings: 3
• 4 cups fresh blackberries
• 1 cup sugar
• 1 tablespoon brandy
• 2 tablespoons cornstarch
• 1/4 cup water

Recipe

Preparation Time: 5 mins Cook Time: 20 mins Ready Time: 25 mins


• place the blackberries, sugar, and brandy into a saucepan, and place over medium heat. slowly bring to a simmer, and cook until the blackberries have softened, about 10 minutes. dissolve the cornstarch in the water, and stir into the simmering berries. continue cooking and stirring until the sauce has thickened and reached your desired consistency, about 10 minutes.

Sweet Blackberry And Brandy Sauce

Ingredients

• Servings: 3
• 4 cups fresh blackberries
• 1 cup sugar
• 1 tablespoon brandy
• 2 tablespoons cornstarch
• 1/4 cup water

Recipe

Preparation Time: 5 mins Cook Time: 20 mins Ready Time: 25 mins


• place the blackberries, sugar, and brandy into a saucepan, and place over medium heat. slowly bring to a simmer, and cook until the blackberries have softened, about 10 minutes. dissolve the cornstarch in the water, and stir into the simmering berries. continue cooking and stirring until the sauce has thickened and reached your desired consistency, about 10 minutes.

Strawberry Mint Seduction

Ingredients

• Servings: 4
• 1 pint fresh strawberries, quartered
• 6 fresh mint leaves, finely chopped
• 1/4 cup water
• 2 tablespoons sugar
• 4 scoops vanilla ice cream
• 1 cup whipped cream for garnish
• 4 fresh mint leaves for garnish

Recipe

Preparation Time: 15 mins Cook Time: 5 mins Ready Time: 20 mins


• mix the strawberries with the mint in a bowl.
• combine the water and sugar in a small saucepan and bring to a boil. reduce heat to medium and simmer until mixture reaches a thin syrup consistency, about 3 minutes.
• drizzle syrup over the strawberries and mint and toss gently. divide berries into four serving cups. top each with ice cream and a dollop of whipped cream. garnish with a mint leaf.

Apple Cake With Raisins

Ingredients

• Servings: 2
• 3 1/2 cups apples - peeled, cored, and coarsely chopped
• 2 cups sugar
• 1/2 cup water
• 2 eggs, lightly beaten
• 1 cup margarine, melted
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1/4 teaspoon salt
• 1 cup raisins
• 1 cup chopped walnuts
• 2 cups confectioners' sugar
• 3 tablespoons hot water
• 1 1/2 teaspoons vanilla extract

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 2 hrs


• in a medium bowl, mix the apples and sugar. let stand about 30 minutes.
• preheat oven to 350 degrees f (175 degrees c). grease and flour two 10x15 inch baking pans.
• stir the water into the bowl with apples. blend eggs and margarine in a small bowl, and mix with the apples. mix in the flour, baking soda, cinnamon, and salt. stir in the raisins and walnuts. transfer to the prepared pans.
• bake 1 hour in the preheated oven, or until a toothpick inserted in the center comes out clean. cool slightly before turning out of pans.
• in a medium bowl, blend confectioners' sugar, hot water, and vanilla extract. drizzle over the cakes while still warm.

Sago Plum Pudding I

Ingredients

• Servings: 8
• 2 1/4 ounces pearl sago
• 1 cup milk
• 1 teaspoon baking soda
• 5/8 cup dark brown sugar
• 2 cups fresh bread crumbs
• 1/2 cup golden raisins
• 1/2 cup dried currants
• 1/2 cup chopped dates
• 2 eggs, lightly beaten
• 1/4 cup butter, melted

Recipe

Preparation Time: 15 mins Cook Time: 4 hrs

Ready Time: 12 hrs 15 mins


• in a small bowl, combine sago and milk; cover and refrigerate 8 hours or overnight.
• grease a 6 cup pudding basin.
• in a large bowl, stir together sago mixture and baking soda until soda is dissolved. stir in brown sugar, bread crumbs, raisins, currants, dates, eggs and butter until well combined. spoon into prepared basin. place a piece of waxed or parchment paper over the top of the basin and secure the lid.
• place the basin on a trivet or dish in a large pot and fill the pot with boiling water to come halfway up the sides of the basin. bring the water to a boil again, then reduce the heat, cover and simmer 3 1/2 to 4 hours, topping off water as necessary, until pudding is firm.