World Best Dessert Cooking Recipes : January 2016

Friday, January 22, 2016

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:

Cook Time:

Ready Time:

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.

Thursday, January 21, 2016

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:

Cook Time:

Ready Time:

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.

Chocolate Cherry Slow Cooker Cake

Ingredients

Servings: 8
1 (18.25 ounce) box red velvet cake mix
2 eggs
1/2 cup water
1/2 cup sour cream
1 (3.9 ounce) package instant chocolate fudge pudding mix
1 (21 ounce) can cherry pie filling
1 cup semisweet chocolate chips

Recipe

Preparation Time:

Cook Time:

Ready Time:

grease the crock of your slow cooker.
blend cake mix, eggs, water, sour cream, and chocolate pudding mix together in a bowl with an electric hand mixer until you have a smooth batter. stir cherry pie filling and chocolate chips into the batter; pour into greased crock.
cook on low until set in the middle, about 4 hours.

Cranberry Snickerdoodle Cookies

Ingredients

Servings: 4
1 1/2 cups white sugar
1/2 cup butter, softened
1/2 cup shortening
2 eggs
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
1 (8 ounce) package cream cheese, softened and cubed
1 cup dried cranberries
6 tablespoons white sugar
2 tablespoons ground cinnamon

Recipe

Preparation Time:

Cook Time:

Ready Time:

beat 1 1/2 cups sugar, butter, shortening, and eggs together in a large bowl until smooth and creamy. sift flour, cream of tartar, baking soda, and salt together in a separate bowl.
stir flour mixture into butter mixture; add cream cheese and stir until dough is just-combined. mix cranberries into dough using a wooden spoon. cover bowl with plastic wrap and refrigerate until chilled, about 1 hour.
preheat oven to 400 degrees f (200 degrees c).
whisk 6 tablespoons sugar and cinnamon together in a shallow bowl. roll cookie dough into 48 equal-size balls and roll each ball in cinnamon sugar; place dough balls 2-inches apart on nonstick baking sheets.
bake in the preheated oven until lightly browned but still slightly soft in the center, 8 to 10 minutes. cool on baking sheets for 1 minute before transferring to a wire rack to cool completely.

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:

Cook Time:

Ready Time:

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.

Quick And Easy Peanut Brittle

Ingredients

Servings: 20
2 tablespoons butter
1 cup white sugar
1/2 teaspoon salt
1 cup shelled peanuts

Recipe

Preparation Time:

Cook Time:

Ready Time:

line a jelly roll pan with parchment paper.
melt butter in a saucepan over medium heat. stir sugar and salt with melted butter to dissolve completely. remove saucepan from heat, add peanuts, and stir to coat completely; immediately pour prepared pan and spread into an even layer.
refrigerate until brittle, at least 30 minutes. separate from parchment and break into pieces.

sopapillas

Ingredients

Servings: 32
8 cups shortening for frying
4 cups unbleached all-purpose flour
4 teaspoons baking powder
2 teaspoons salt
2 tablespoons shortening
1 cup water
2 teaspoons ground cinnamon
1/2 cup white sugar

Recipe

Preparation Time:

Cook Time:

Ready Time:

heat 8 cups shortening in a deep-fryer to 375 degrees f (190 degrees c).
in a large bowl, sift together flour, baking powder and salt. cut in 2 tablespoons shortening until mixture resembles coarse crumbs. gradually stir in water just until dough pulls together. divide dough into 4 pieces and form each piece into a ball. roll the balls into 8 inch diameter circles. cut each one into 8 wedges. in a large bowl, mix together the cinnamon and sugar. set aside.
fry the wedges until they puff up and turn light brown. drain briefly, roll in the cinnamon sugar and serve hot.

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:

Cook Time:

Ready Time:

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.

Lumps Of Coal

Ingredients

Servings: 24
1/4 cup butter
4 cups miniature marshmallows
1 (20 ounce) package chocolate sandwich cookies (such as oreo®), crushed

Recipe

Preparation Time:

Cook Time:

Ready Time:

butter a 9x13-inch baking dish.
melt butter in a large saucepan over low heat; add marshmallows and stir until melted. cook and stir mixture for 2 minutes more. remove saucepan from heat. stir crushed cookies into marshmallow mixture until well coated.
press cookie mixture firmly into the prepared baking dish using a buttered spatula or waxed paper; cool. cut into 2-inch squares.

pumpkin sugar cookies

Ingredients

Servings: 2
1 cup white sugar
3/4 cup butter, softened
1 egg
1/2 cup pumpkin puree
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon baking powder
2 1/2 cups all-purpose flour

Recipe

Preparation Time:

Cook Time:

Ready Time:

beat sugar and butter together in a bowl using an electric mixer until smooth and creamy; beat in egg until smooth. mix pumpkin and vanilla extract into creamed butter mixture; add cinnamon, salt, and baking powder. stir flour into pumpkin-butter mixture just until dough is mixed. refrigerate dough, 2 hours to overnight.
preheat oven to 400 degrees f (200 degrees c).
roll dough on a floured work surface and cut into shapes using cookie cutters. arrange cookies on a baking sheet.
bake in the preheated oven until edges are lightly browned, 6 to 8 minutes.

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:

Cook Time:

Ready Time:

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.

Wednesday, January 20, 2016

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:

Cook Time:

Ready Time:

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.

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:

Cook Time:

Ready Time:

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.

Sweet Potato And Cinnamon-apple Bake

Ingredients

Servings: 8
2 large sweet potatoes, peeled and diced
2 large honeycrisp apples, diced
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
2/3 cup water, or as needed
2 tablespoons butter, diced

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 425 degrees f (220 degrees c).
place diced apples and sweet potatoes in a microwave-safe glass or ceramic loaf pan. sprinkle cinnamon and nutmeg over apple mixture; add enough water to leave 1/2-inch water in bottom of pan.
cook in microwave until the potatoes have softened are easily pierced with a fork, about 8 minutes; drain. dot apple mixture with butter.
bake in preheated oven until potatoes and apples are completely softened, about 10 minutes.

candy sushi

Ingredients

Servings: 12
1 (10.5 ounce) package miniature marshmallows
2 tablespoons butter
1/2 (17.5 ounce) package crispy rice cereal (such as rice krispies®)
3 square fruit rolls (such as general mills® fruit roll-ups)
4 pieces red licorice

Recipe

Preparation Time:

Cook Time:

Ready Time:

combine marshmallows and butter in a large saucepan over medium-low heat; cook and stir until melted, 5 to 10 minutes. stir rice cereal into marshmallow mixture until evenly coated. remove saucepan from heat and cool mixture until easily handled, about 10 minutes.
unroll fruit rolls a work surface. cut licorice to fit the length of each fruit roll.
spoon rice mixture half of each fruit roll. place a piece of licorice on top of 1 rice mixture edge. starting on the licorice edge, roll fruit roll around rice mixture ending with the fruit roll edge without rice mixture to seal. repeat with remaining fruit rolls.
dip a knife in water and slice 'sushi' into equal-size pieces.

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:

Cook Time:

Ready Time:

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.

Quick And Easy Peanut Brittle

Ingredients

Servings: 20
2 tablespoons butter
1 cup white sugar
1/2 teaspoon salt
1 cup shelled peanuts

Recipe

Preparation Time:

Cook Time:

Ready Time:

line a jelly roll pan with parchment paper.
melt butter in a saucepan over medium heat. stir sugar and salt with melted butter to dissolve completely. remove saucepan from heat, add peanuts, and stir to coat completely; immediately pour prepared pan and spread into an even layer.
refrigerate until brittle, at least 30 minutes. separate from parchment and break into pieces.

olive oil orange cornmeal cake

Ingredients

Servings: 1
1 1/3 cups white sugar, divided
2 large eggs, beaten
1/2 cup olive oil
1/2 cup orange juice
1 1/4 cups all-purpose flour
1/2 cup finely ground yellow cornmeal
zest from 1 orange
2 teaspoons baking powder
1 teaspoon salt

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 375 degrees f (190 degrees c).
grease the bottom and sides of an 8-inch round cake pan; line with waxed paper or parchment paper. grease top of paper.
beat 1 cup sugar, eggs, olive oil, and orange juice together in a large bowl until smooth; add flour, cornmeal, orange zest, baking powder, and salt. use a whisk to lightly mix the wet and dry ingredients together. pour the mixture into the prepared pan. sprinkle remaining sugar over the top of the batter.
bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 35 minutes. cool cake in the pan for 20 minutes. run a knife along the inside edge of the pan to loosen cake. invert pan a plate to remove cake from pan. use plate to again invert the cake a cooling rack to cool completely.

Amish Peach Dumplings

Ingredients

Servings: 8
2 cups hot water
1 cup sugar
1 tablespoon butter
2 cups sliced peeled peaches
1 cup flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk

Recipe

Preparation Time:

Cook Time:

Ready Time:

stir water, sugar, and butter together in a pot over medium-high heat until sugar dissolves and mixture has a syrupy texture, 5 to 10 minutes. add peaches to syrup; bring to a boil.
whisk flour, baking powder, and salt together in a bowl. stir milk into flour mixture until a stiff batter forms.
drop batter by large spoonfuls into boiling peach syrup; cover the pot with a lid, reduce heat to medium, and cook until dumplings are set, about 20 minutes.

pink lemonade cupcakes

Ingredients

Servings: 2
cupcakes:
1 (18.25 ounce) package white cake mix
3/4 cup frozen pink lemonade concentrate, thawed
1/2 cup water
1/3 cup vegetable oil
4 egg whites
4 drops red food coloring, or as desired
frosting:
4 cups confectioners' sugar
1/3 cup butter, softened
1/4 cup frozen pink lemonade concentrate, thawed
2 drops yellow food coloring, or as desired (optional)

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). line 24 muffin cups with paper muffin liners.
beat white cake mix, 3/4 cup pink lemonade concentrate, water, vegetable oil, egg whites, and 4 drops red food coloring together in a bowl with an electric mixer on low speed for 30 seconds. increase speed to medium and beat until batter is smooth, about 1 minute more. pour batter into prepared muffin cups.
bake cupcakes in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 25 minutes. transfer cupcakes to wire racks to cool completely.
beat confectioners' sugar, butter, 1/4 cup pink lemonade concentrate, and yellow food coloring together in a bowl with an electric mixer until frosting is light and the desired consistency. spread frosting cooled cupcakes.

Cherry Cloud

Ingredients

Servings: 10
1 (14 ounce) can sweetened condensed milk
1 (8 ounce) package cream cheese, softened
6 ounces frozen whipped topping, thawed
1 (20 ounce) can crushed pineapple, drained
1 (20 ounce) can cherry pie filling
1/2 cup pecans

Recipe

Preparation Time:

Ready Time:

beat sweetened condensed milk, cream cheese, and whipped topping together in a bowl. stir pineapple, cherry pie filling, and pecans into the milk mixture.
cover bowl with plastic wrap and freeze for at least 1 hour.

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:

Cook Time:

Ready Time:

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.

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:

Cook Time:

Ready Time:

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.

Quick And Easy Strawberry Shortcake

Ingredients

Servings: 24
1 (16 ounce) container frozen whipped topping (such as cool whip®), thawed
1 (8 ounce) package cream cheese, softened
1 prepared angel food cake, torn into bite-size pieces
1 (13.5 ounce) package strawberry glaze
1 pint fresh strawberries, sliced

Recipe

Preparation Time:

Ready Time:

beat whipped topping and cream cheese together in a bowl with an electric mixer.
gently stir angel food cake pieces into whipped topping mixture; pour into a serving dish.
stir strawberry glaze and sliced strawberries together in a bowl; spread over cake mixture.

pb-n-j cups

Ingredients

Servings: 12
3 cups strawberries
2 tablespoons honey
3/4 cup evaporated milk
2/3 cup creamy peanut butter
1 teaspoon vanilla extract

Recipe

Preparation Time:

Ready Time:

puree strawberries and honey in a food processor until smooth.
slowly whisk milk and peanut butter together in a bowl until smooth; add vanilla and stir. spoon the peanut butter mixture evenly into the bottoms of 12 silicon muffin cups; top each with a portion of the strawberry puree.
put 'cups' in freezer until frozen through, about 4 hours.

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:

Cook Time:

Ready Time:

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.

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:

Cook Time:

Ready Time:

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.

pink lemonade cupcakes

Ingredients

Servings: 2
cupcakes:
1 (18.25 ounce) package white cake mix
3/4 cup frozen pink lemonade concentrate, thawed
1/2 cup water
1/3 cup vegetable oil
4 egg whites
4 drops red food coloring, or as desired
frosting:
4 cups confectioners' sugar
1/3 cup butter, softened
1/4 cup frozen pink lemonade concentrate, thawed
2 drops yellow food coloring, or as desired (optional)

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). line 24 muffin cups with paper muffin liners.
beat white cake mix, 3/4 cup pink lemonade concentrate, water, vegetable oil, egg whites, and 4 drops red food coloring together in a bowl with an electric mixer on low speed for 30 seconds. increase speed to medium and beat until batter is smooth, about 1 minute more. pour batter into prepared muffin cups.
bake cupcakes in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 25 minutes. transfer cupcakes to wire racks to cool completely.
beat confectioners' sugar, butter, 1/4 cup pink lemonade concentrate, and yellow food coloring together in a bowl with an electric mixer until frosting is light and the desired consistency. spread frosting cooled cupcakes.

Tuesday, January 19, 2016

Quick And Easy Strawberry Shortcake

Ingredients

Servings: 24
1 (16 ounce) container frozen whipped topping (such as cool whip®), thawed
1 (8 ounce) package cream cheese, softened
1 prepared angel food cake, torn into bite-size pieces
1 (13.5 ounce) package strawberry glaze
1 pint fresh strawberries, sliced

Recipe

Preparation Time:

Ready Time:

beat whipped topping and cream cheese together in a bowl with an electric mixer.
gently stir angel food cake pieces into whipped topping mixture; pour into a serving dish.
stir strawberry glaze and sliced strawberries together in a bowl; spread over cake mixture.

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:

Cook Time:

Ready Time:

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.

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:

Cook Time:

Ready Time:

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.

Amish Peach Dumplings

Ingredients

Servings: 8
2 cups hot water
1 cup sugar
1 tablespoon butter
2 cups sliced peeled peaches
1 cup flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk

Recipe

Preparation Time:

Cook Time:

Ready Time:

stir water, sugar, and butter together in a pot over medium-high heat until sugar dissolves and mixture has a syrupy texture, 5 to 10 minutes. add peaches to syrup; bring to a boil.
whisk flour, baking powder, and salt together in a bowl. stir milk into flour mixture until a stiff batter forms.
drop batter by large spoonfuls into boiling peach syrup; cover the pot with a lid, reduce heat to medium, and cook until dumplings are set, about 20 minutes.

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:

Cook Time:

Ready Time:

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.

Instant Mango Frozen Yogurt

Ingredients

Servings: 6
4 1/2 cups diced frozen mango, not thawed
1 1/2 cups nonfat plain greek yogurt
1/3 cup confectioners' sugar or brown sugar

Recipe

Ready Time:

combine mango, yogurt and sugar in a food processor. process until smooth.

Gluten-free Lemon Cupcakes

Ingredients

Servings: 12
5/8 cup milk, at room temperature
3 3/4 teaspoons lemon juice
1/4 cup vegetable oil
2 egg whites, room temperature
2 lemons, zested
1 1/2 teaspoons vanilla extract
1 1/8 cups gluten-free flour (such as jeanne's gluten-free all-purpose flour mix; recipe in footnotes)
3/4 cup white sugar
2 teaspoons double-acting baking powder
1/4 teaspoon salt

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). line 12 muffin cups with paper liners.
whisk milk and lemon juice together in a bowl. beat vegetable oil, egg whites, lemon zest, and vanilla extract into milk mixture.
combine gluten-free baking flour, sugar, baking powder, and salt together in a large bowl. add milk mixture to flour mixture; beat on medium speed with an electric mixer until batter is well mixed, about 2 minutes. spoon batter into lined cups to about 3/4-full.
bake in the preheated oven until tops are a light golden brown and a toothpick inserted in the center of the cupcake comes out clean, 18 to 20 minutes. cool cupcakes in the muffin tin for 10 minutes before transferring to a wire rack to cool completely.

Monday, January 18, 2016

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:

Cook Time:

Ready Time:

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.

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:

Cook Time:

Ready Time:

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.

banana boat

Ingredients

Servings: 1
1 banana, halved lengthwise
4 (1.5 ounce) bars milk chocolate candy
6 miniature marshmallows

Recipe

Preparation Time:

Cook Time:

Ready Time:

lay a square of aluminum foil a flat surface. put the banana halves side-by-side in the center of the foil with the cut-sides facing upwards. arrange chocolate pieces and marshmallows one of the banana halves and sandwich between the two halves. wrap foil around the banana to secure together.
place the foil packet directly on the hot coals of your campfire and cook until the chocolate and marshmallow are melted, 2 to 3 minutes.
remove packet from fire and let cool a few minutes before serving directly from the foil packet.

Grandma Peggy's Lemon Ice

Ingredients

Servings: 8
1 quart half-and-half
1 1/2 cups sugar
1/2 cup lemon juice
lemons, zested

Recipe

Preparation Time:

Ready Time:

mix half-and-half, sugar, lemon juice, and lemon zest together in a bowl. freeze mixture until ice crystals form, about 1 hour. remove mixture from freezer, stir to distribute ice crystals, and return to freezer until ice crystals form again, about 1 hour. repeat freezing and stirring process twice. cover the bowl with a lid and freeze until solid, about 2 hours.

Plantain Tarte Tatin

Ingredients

Servings: 6
1/2 cup white sugar
1/4 cup unsalted butter
2 teaspoons cinnamon
4 large ripe plantains, peeled and cut diagonally into 1/2-inch slices
1 sheet frozen puff pastry, thawed
1 cup mascarpone cheese
1/2 cup confectioners' sugar

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 375 degrees f (190 degrees c).
heat an oven-proof skillet over medium heat. sprinkle white sugar evenly into the bottom of the skillet; cook until sugar melts and turns golden brown, about 1 minute. reduce heat to low and stir butter into sugar. stir cinnamon into butter mixture and remove from heat.
dip each plantain slice into butter mixture to coat on both sides. arrange coated plantains in a shingled pattern to cover the bottom of the skillet.
spread puff pastry sheet over plantains, tucking corners into the skillet.
bake in the preheated oven until puff pastry is golden brown, 30 to 35 minutes. remove from oven and cool briefly. place a serving plate upside-down over the top of the skillet; flip the skillet to remove tarte tatin from the pan.
whisk mascarpone cheese and confectioners' sugar together in a bowl until smooth. spread a large dollop of mascarpone mixture over the top of the plantains. serve with remaining mascarpone mixture on the side.

Sunday, January 17, 2016

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:

Cook Time:

Ready Time:

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.

grilled bananas

Ingredients

Servings: 4
4 banana, peeled and halved lengthwise
1 tablespoon brown sugar
2 teaspoons lemon juice
2 teaspoons honey
splash of orange juice

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 450 degrees f (230 degrees c). line a baking sheet with aluminum foil.
arrange bananas the prepared baking sheet. sprinkle brown sugar, lemon juice, honey, and orange juice over the bananas; cover with aluminum foil.
bake for 5 minutes. remove foil and continue baking until golden brown, about 3 to 5 minutes.

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:

Cook Time:

Ready Time:

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.

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:

Cook Time:

Ready Time:

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.

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:

Cook Time:

Ready Time:

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.

Saturday, January 16, 2016

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:

Cook Time:

Ready Time:

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.

chocolate crepe cake with salted chocolate orange sauce

Ingredients

Servings: 1
crepes:
2 cups milk
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
6 teaspoons confectioners' sugar
2 large eggs
1/2 teaspoon vanilla extract
1/4 teaspoon diamond crystal® kosher salt
2 tablespoons butter
salted chocolate orange sauce:
9 ounces 70% dark chocolate, chopped
1 1/2 cups heavy cream
6 fluid ounces orange juice concentrate, undiluted
1/4 cup sugar
1 teaspoon vanilla
1/4 teaspoon diamond crystal® kosher salt
2 cups heavy whipping cream

Recipe

Preparation Time:

Cook Time:

Ready Time:

mix milk, flour, cocoa powder, confectioners' sugar, eggs, vanilla and diamond crystal® kosher salt in a large mixing bowl until smooth and well blended.
melt about 1/3 teaspoon of the butter in a small skillet over medium high heat. add about 1/4 cup of the batter to the skillet; tilt pan with a circular motion to evenly distribute batter. cook until appear and the surface looks dull. turn the crepe and cook on the other side approximately 1 minute. place crepe on a plate. repeat for the remaining crepes, separating them with a layer of waxed paper to prevent them from sticking to each other. batter is enough to make about 16 crepes.
for chocolate orange sauce, place the cream into a medium pan and heat until very warm. remove pan from heat. add chocolate and stir until combined and silky. add orange juice concentrate, vanilla, sugar and diamond crystal® kosher salt; stir until thoroughly mixed.
whip 2 cups whipping cream in a bowl until stiff.
to assemble the cake, place a crepe on a serving plate. spread a thin layer of whipped cream crepe; top with another crepe. continue layering whipped cream and crepes, ending with an unfrosted crepe. refrigerate for 30 minutes to firm up the cake before serving.
to serve, spoon about 4 tablespoons of sauce on a dessert plate in a small circle. slice cake into wedges. place a wedge of cake on top of the chocolate orange sauce.
optional garnishes: peeled orange sections, mint sprigs, or shaved chocolate.

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:

Cook Time:

Ready Time:

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.

cinnamon banana cream cake

Ingredients

Servings: 12
cake:
1 (18.25 ounce) package vanilla cake mix
1 cup water
3 eggs
1/3 cup oil
3 very ripe bananas, mashed
2 teaspoons ground cinnamon
1 teaspoon baking soda
frosting:
1 cup milk
1 (3.5 ounce) package instant banana cream pudding mix
1 (8 ounce) container low-fat frozen whipped topping (such as cool whip® lite), thawed

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). grease a 13x9-inch baking dish.
beat cake mix, water, eggs, and oil together in a bowl using a electric mixer until batter is smooth and well mixed, about 2 minutes. mix bananas, cinnamon, and baking soda together in a separate bowl; stir into batter. pour batter into the prepared baking dish.
bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 35 to 40 minutes. cool cake completely.
beat milk and pudding mix together in a bowl until smooth; fold in whipped topping until frosting is smooth. spread frosting cooled cake.

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:

Cook Time:

Ready Time:

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.

Friday, January 15, 2016

gooey caramel apple cookies

Ingredients

Servings: 60
1 cup butter, softened
1 cup brown sugar
1/2 cup white sugar
3/4 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
3 apples - peeled, cored, and diced
1 cup individually wrapped caramels, unwrapped
1 1/2 teaspoons ground cinnamon

Recipe

Preparation Time:

Cook Time:

Ready Time:

beat butter, brown sugar, white sugar, baking soda, and salt together with an electric mixer in a large mixing bowl until creamy and smooth. beat 1 egg into the butter mixture until completely blended. add the remaining egg and vanilla together and beat until smooth.
beat as much of the flour into the butter mixture as you can with the mixer. use a wooden spoon to stir any remaining flour into the batter.
mix diced apples, caramels, and cinnamon together in a separate bowl; fold into the batter. refrigerate batter until chilled, at least 30 minutes.
preheat oven to 375 degrees f (190 degrees c). grease baking sheets.
drop dough by rounded teaspoonfuls 2 inches apart prepared sheets.
bake in preheated oven until the tops are golden brown, about 8 minutes. cool cookies on baking sheets for 1 minute before removing to a wire rack to cool completely.

almond-y peanut butter oatmeal cookies

Ingredients

Servings: 48
1 3/4 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 1/4 cups peanut butter
1 cup butter, cut into small chunks
3/4 cup white sugar
3/4 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract (optional)
1 1/2 cups quick-cooking oats

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c).
sift flour, baking soda, and salt together in a bowl.
beat peanut butter, butter, white sugar, and brown sugar together in a bowl using an electric mixer until smooth and creamy. beat eggs, 1 at a time, into creamed butter, beating well before adding next egg; mix in vanilla extract and almond extract.
slowly stir flour mixture into creamed butter mixture until fully incorporated; fold in oats using a wooden spoon. roll dough into 1-inch balls and arrange 1-inch apart on a baking sheet. press a fork into each cookie if desired.
bake in the preheated oven until cookies are lightly browned, 12 to 15 minutes.

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:

Cook Time:

Ready Time:

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.

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:

Cook Time:

Ready Time:

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.

Apple And Dried Cranberry Crisp

Ingredients

Servings: 8
cooking spray
filling:
9 large apples, peeled, cored, and sliced
1 cup sweetened dried cranberries (such as ocean spray® craisins®)
1/2 cup all-purpose flour
1/2 cup white sugar
2 tablespoons lemon juice
1 tablespoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
topping:
2 cups rolled oats
1/2 cup light brown sugar
1/2 cup all-purpose flour
1/2 cup white sugar
1/2 cup butter, softened
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt

Recipe

Preparation Time:

Cook Time:

Ready Time:

place a rack in the middle position in the oven and preheat to 375 degrees f (190 degrees c). spray a 9x13-inch baking dish with cooking spray. line a baking sheet with aluminum foil.
combine apples, dried cranberries, 1/2 cup flour, 1/2 cup white sugar, lemon juice, 1 tablespoon cinnamon, and 1/2 teaspoon nutmeg together in a bowl until apples and cranberries are well-coated; spread filling into the prepared baking dish.
mix oats, brown sugar, 1/2 cup flour, 1/2 cup white sugar, butter, 1/2 teaspoon cinnamon, 1/2 teaspoon nutmeg, baking soda, baking powder, and salt together in a bowl using your hands until well-mixed; sprinkle over the filling. place baking dish on the prepared baking sheet.
bake in the preheated oven until filling is bubbling and topping is golden brown, 55 to 60 minutes. remove baking dish from oven and cool crisp for 15 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:

Cook Time:

Ready Time:

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.

Frozen Peach Shortcake Squares

Ingredients

Servings: 12
1 (8 ounce) tub cool whip whipped topping, thawed
1 pint vanilla ice cream, softened
1 pkg. (4 serving size) jell-o brand peach flavor gelatin (unprepared)
4 cups pound cake cubes
1/4 cup raspberry preserves
12 small peach slices
12 raspberries

Recipe

Ready Time:

stir whipped topping, ice cream and dry gelatin in large bowl until well blended. stir in cake cubes. spoon into 8-inch square pan.
freeze 3 hours or until firm.
drizzle with raspberry preserves. cut into squares. top each square with 1 peach slice and 1 raspberry. store leftover dessert in freezer.

Thursday, January 14, 2016

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:

Cook Time:

Ready Time:

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.

blueberry crunch

Ingredients

Servings: 1
2 cups fresh blueberries
1 1/2 cups pineapple chunks with juice
1 1/2 teaspoons all-purpose flour
topping:
1 cup all-purpose flour
3/4 cup quick-cooking oats
2/3 cup dark brown sugar
3/4 teaspoon ground cinnamon
3/4 teaspoon sea salt
1/4 cup melted butter

Recipe

Preparation Time:

Cook Time:

Ready Time:

combine blueberries, pineapple chunks with juice, and 1 1/2 teaspoons flour in a saucepan over medium heat; cook, stirring frequently, until mixture thickens, about 5 minutes. spread mixture into an 8-inch baking dish.
preheat oven to 350 degrees f (175 degrees c).
combine 1 cup flour, oats, brown sugar, cinnamon, and sea salt together in a bowl; mix in butter until topping is crumbly. sprinkle topping over blueberry mixture.
bake in the preheated oven until topping is lightly browned, 30 to 35 minutes.

ruby's strawberry jell-o® flan cake

Ingredients

Servings: 1
cooking spray (such as pam®)
1 (18.25 ounce) package strawberry cake mix
1 cup water
1/3 cup vegetable oil
3 cups eggs
1 (14 ounce) can sweetened condensed milk
1 (12 fluid ounce) can evaporated milk
4 eggs
1 teaspoon vanilla extract
2 (3 ounce) packages strawberry-flavored gelatin (such as jell-o®)
2 cups boiling water
1 cup cold water

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). spray a fluted cake pan (such as bundt®) with cooking spray.
beat cake mix, 1 cup water, vegetable oil, and 3 eggs together in a bowl with an electric mixer on low speed for 30 seconds. increase speed to medium and beat until batter is smooth, about 2 minutes.
beat condensed milk, evaporated milk, 4 eggs, and vanilla extract together in another bowl until flan mixture is smooth, about 3 minutes. pour into prepared cake pan. pour 3/4 of the strawberry cake batter on top of the flan mixture. set cake pan in a roasting pan. pour water into the roasting pan to read halfway up the sides of the cake pan.
bake in the preheated oven until a knife inserted into the center of the cake comes out clean, 45 to 55 minutes. cool to room temperature, about 30 minutes. refrigerate until chilled, at least 6 hours.
place a plate on top of the cake pan and invert to loosen cake. flip cake pan and plate back to return cake to the pan.
combine boiling water and gelatin in a bowl; stir until gelatin is dissolved. pour 1 cup cold water into gelatin mixture. let cool until gelatin mixture is warm to the touch. pour gelatin mixture into the cake pan along the sides so that the gelatin runs under the cake and cake begins to float. refrigerate until set; at least 5 hours.
remove cake from refrigerator and place pan in hot water to loosen from the sides of the cake pan. invert a serving plate.

red velvet pancakes

Ingredients

Servings: 8
1/2 cup mascarpone cheese
1/4 cup creme fraiche
2 tablespoons white sugar
1/2 teaspoon vanilla extract
1/2 teaspoon lemon zest
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons white sugar
2 tablespoons unsweetened cocoa powder
1 large egg
3/4 cup buttermilk
1/4 cup creme fraiche
1 tablespoon red food coloring
1 teaspoon vanilla extract
3 tablespoons unsalted butter, melted

Recipe

Preparation Time:

Cook Time:

Ready Time:

prepare the mascarpone glaze by whisking together the mascarpone cheese, 1/4 cup creme fraiche, 2 tablespoons white sugar, 1/2 teaspoon vanilla extract, and lemon zest in a bowl until smooth. set aside.
prepare the pancake batter by whisking the flour, baking powder, baking soda, salt, 3 tablespoon sugar, and cocoa powder together in a bowl; set aside. beat the egg in a separate bowl with the buttermilk, 1/4 cup creme fraiche, red food coloring, and 1 teaspoon vanilla extract until smooth. stir in the flour mixture until moistened, then add the melted butter, and continue stirring until only small lumps of flour remain. if batter appears a little thick, add more buttermilk.
heat a lightly oiled griddle over medium-high heat. drop batter by large spoonfuls the griddle, and cook until form and the edges are dry. flip, and cook until browned on the other side. repeat with remaining batter. drizzle pancakes with the mascarpone glaze to serve.

ruby's strawberry jell-o® flan cake

Ingredients

Servings: 1
cooking spray (such as pam®)
1 (18.25 ounce) package strawberry cake mix
1 cup water
1/3 cup vegetable oil
3 cups eggs
1 (14 ounce) can sweetened condensed milk
1 (12 fluid ounce) can evaporated milk
4 eggs
1 teaspoon vanilla extract
2 (3 ounce) packages strawberry-flavored gelatin (such as jell-o®)
2 cups boiling water
1 cup cold water

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). spray a fluted cake pan (such as bundt®) with cooking spray.
beat cake mix, 1 cup water, vegetable oil, and 3 eggs together in a bowl with an electric mixer on low speed for 30 seconds. increase speed to medium and beat until batter is smooth, about 2 minutes.
beat condensed milk, evaporated milk, 4 eggs, and vanilla extract together in another bowl until flan mixture is smooth, about 3 minutes. pour into prepared cake pan. pour 3/4 of the strawberry cake batter on top of the flan mixture. set cake pan in a roasting pan. pour water into the roasting pan to read halfway up the sides of the cake pan.
bake in the preheated oven until a knife inserted into the center of the cake comes out clean, 45 to 55 minutes. cool to room temperature, about 30 minutes. refrigerate until chilled, at least 6 hours.
place a plate on top of the cake pan and invert to loosen cake. flip cake pan and plate back to return cake to the pan.
combine boiling water and gelatin in a bowl; stir until gelatin is dissolved. pour 1 cup cold water into gelatin mixture. let cool until gelatin mixture is warm to the touch. pour gelatin mixture into the cake pan along the sides so that the gelatin runs under the cake and cake begins to float. refrigerate until set; at least 5 hours.
remove cake from refrigerator and place pan in hot water to loosen from the sides of the cake pan. invert a serving plate.

Wednesday, January 13, 2016

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:

Cook Time:

Ready Time:

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.

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:

Cook Time:

Ready Time:

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.

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:

Cook Time:

Ready Time:

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.

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:

Cook Time:

Ready Time:

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.

best lemon squares

Ingredients

Servings: 1
cooking spray
crust:
2 cups all-purpose flour
1 cup cold butter
1/2 cup confectioners' sugar
custard:
2 cups white sugar
4 eggs
1/4 cup all-purpose flour
1/4 cup lemon juice, or more to taste
1 teaspoon baking powder
1 teaspoon lemon zest, or to taste (optional)
confectioners' sugar for dusting

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). spray a 9x13-inch baking dish with cooking spray.
process 2 cups flour, butter, and 1/2 cup confectioners' sugar in a food processor until mixture resembles coarse crumbs; press into the prepared baking dish.
bake in the preheated oven until the edges of the crust are golden brown, 18 to 22 minutes. cool crust to room temperature.
beat white sugar, eggs, 1/4 cup flour, lemon juice, baking powder, and lemon zest together in a bowl using an electric mixer until light and fluffy; pour the cooled crust.
bake in the oven until custard is set, 25 to 28 minutes. cool lemon squares completely; dust the top with more confectioners' sugar.

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:

Cook Time:

Ready Time:

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.

Tuesday, January 12, 2016

Baked Peaches

Ingredients

Servings: 6
cooking spray
3 fresh peaches, halved and pitted
1/4 cup butter
1 tablespoon sliced almonds
1/4 cup honey
1/4 cup brown sugar
1 1/2 teaspoons ground cinnamon
2 tablespoons
1 pinch salt
1 teaspoon vanilla extract

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). prepare a baking dish with cooking spray.
arrange peaches cut-side up in the prepared baking dish.
put butter in a saucepan over medium-low heat, add almonds, and heat together until butter melts, about 2 minutes. stir honey, brown sugar, and cinnamon into the melted butter; bring to a simmer and add and salt. stir to dissolve the salt, remove saucepan from heat, and add vanilla extract; pour the mixture over the peaches.
bake peaches in preheated oven until the peaches are cooked through, about 30 minutes.

classic american blueberry crisp

Ingredients

Servings: 8
1 1/2 cups all-purpose flour
3/4 cup brown sugar
1/2 cup cold butter, diced
1/2 teaspoon salt
1 cup white sugar
1/4 cup orange juice
2 tablespoons instant tapioca
1 teaspoon cinnamon
6 cups fresh blueberries

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 375 degrees f (190 degrees c).
combine flour, brown sugar, butter, and salt in food processor; pulse mixture into coarse crumbs.
stir sugar, orange juice, tapioca, and cinnamon together in a bowl; add blueberries and stir to coat completely. spoon blueberry mixture into a large baking dish. sprinkle crumbs over the blueberries.
bake in preheated oven until topping is golden brown and the filling , about 40 minutes.

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:

Cook Time:

Ready Time:

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.

rice pudding with rose water

Ingredients

Servings: 6
3 1/2 cups whole milk, or more as needed
1/2 cup white sugar
1/2 cup white rice
1 1/2 teaspoons rose water
1/2 cup blanched slivered almonds

Recipe

Preparation Time:

Cook Time:

Ready Time:

bring milk and sugar to a boil in a saucepan; add rice and stir until mixture comes to a boil again. reduce heat to low and cook until mixture becomes very creamy, about 45 minutes. add more milk if mixture becomes too thick.
pour rose water into mixture and stir until appear on the surface. remove saucepan from heat and cool slightly. pour rice pudding into a bowl and refrigerate until chilled, at least 1 hour. serve pudding cold with almonds sprinkled on top.

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:

Cook Time:

Ready Time:

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.

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:

Cook Time:

Ready Time:

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.

Mole Pudding

Ingredients

Servings: 2
1 1/2 cups milk
1 cup canned mixed beans, drained
1/2 cup brown sugar
1 egg
1 1/2 tablespoons instant coffee granules
1 1/2 tablespoons cocoa powder
1 tablespoon cornstarch
1 1/2 teaspoons chili powder
1 1/2 teaspoons garam masala
1 tablespoon butter
1 teaspoon vanilla extract

Recipe

Preparation Time:

Cook Time:

Ready Time:

blend milk, beans, brown sugar, egg, coffee, cocoa powder, cornstarch, chili powder, and garam masala together in a blender until smooth.
pour bean mixture into a saucepan over medium heat; cook, stirring constantly, until mixture thickens, 10 to 15 minutes. remove from heat and stir in butter and vanilla extract until shiny and smooth. pour into dessert bowls.

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:

Cook Time:

Ready Time:

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.

Monday, January 11, 2016

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:

Cook Time:

Ready Time:

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.

Peach Cobbler Cake

Ingredients

Servings: 10
1 (18.25 ounce) package yellow cake mix, divided
1 (16 ounce) can sliced peaches in heavy syrup, drained in juice reserved
1 (10.5 ounce) can peaches in light syrup, drained and juice reserved
6 tablespoons cold butter, cut into pieces, or more to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 375 degrees f (190 degrees c).
spread 1/2 of the yellow cake mix into a 9x13-inch baking dish.
cut peaches from the larger can into large chunks and layer on top of the cake mix. sprinkle butter over peach layer. cover butter layer with remaining cake mix. pour the reserved juice from both cans over cake mix mixture. set the peaches from smaller can aside for another use.
bake in the preheated oven until cobbler is lightly browned, 35 to 40 minutes.