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DESERTS
FRIED CINNAMON STRIPS
INGREDIENTS
1 C. sugar
1 t. ground cinnamon
1/4 t. nutmeg
10 flour tortillas
Cooking oil
METHOD
In a Ziploc, combine sugar, cinnamon & nutmeg; set aside.
Cut tortillas into 3"" x 2"" strips.
Heat 1"" of oil in a skillet or electric fry pan to 375*; fry 4-5 strips
at a time for 30 seconds on each side until golden brown.
Drain on paper towels.
While warm, place strips in bag with sugar mix and shake to coat.
Store in an airtight container.
MAKES: 5 dozen
APPLE CRISP
INGREDIENTS
8-10 apples
1 cup sugar
ground cinnamon
1 1/2 cup butter (8 oz.), softened
1 cup brown sugar
pinch of salt
1 cup flour
METHOD
Peel, core, and slice the apples and spread them in a
rectangular cake pan.
They should come almost to the top.
Pour sugar over apples.
Sprinkle cinnamon over apples to taste.
In a mixing bowl, mix butter, brown sugar, salt, flour.
It should have a mealy consistency, like dry oatmeal lumps.
Spread the mix over the apples.
Bake at 350 F for 1/2 hour or until the apples are tender.
Serve warm or cold, plain or with vanilla ice cream.
STRAWBERRY DELIGHT
INGREDIENTS
2 small pkgs. strawberry Jell-O
2 cup boiling water
2 - 10 oz pkgs. FROZEN strawberries
1 pkg. Dream Whip or whipped cream around 12oz.thinned -
w/a TBS of milk or so to let the mixture get in and around the cake
pieces.
1 angel food cake
METHOD
In a 13""x9"" pan, tear up angel food cake into approx. 1""
pieces,
spreading evenly in pan.
In a bowl, dissolve Jell-O in boiling water.
Stir in FROZEN strawberries.
Set mixture in refrigerator while preparing whipped topping.
Fold whipped topping with strawberry mixture and pour over
cake pieces.
Chill until set; cut and serve immediately.
GRILLED APPLES
INGREDIENTS
1/4 cup butter, melted
2 tablespoons packed brown sugar
1 tablespoon lemon juice
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3 medium cooking apples (about 1 pound), peeled, cut in half and cored
METHOD
In a small bowl combine butter, brown sugar, lemon juice,
cinnamon, and nutmeg.
Place apples on cooking grate.
Brush with sauce.
Grill 30 minutes or until tender, turning and brushing with
sauce twice.
Makes 3 to 4 servings.
CHOCOLATE BOMBS
INGREDIENTS
1 cup milk
1/2 cup sifted all-purpose flour,
1/2 cup packed brown sugar
1 egg yolk
2 teaspoons butter or margarine
8 ounces semi-sweet chocolate, melted
Chopped nuts
METHOD
Combine milk, flour, brown sugar, egg yolk and butter in top
of double boiler.
Cook, stirring constantly, until thick enough to hold shape, 12
to 15 minutes.
Stir in chocolate.
Refrigerate until completely cooled, about 1hour.
Place nuts on plate.
Roll chocolate mixture into 1-inch balls.
Roll each ball into chopped nuts.
Chill until firm, at least 1-2 hours.
Store refrigerated.
BUTTERSCOTCH OAT SQUARES
INGREDIENTS
2 cup oats, quick or instant
1 cup brown sugar (packed)
1/2 cup butter, melted
1/2 teaspoon vanilla extract
METHOD
Mix oats and brown sugar, mix in butter and vanilla.
Divide mixture evenly in 2 ungreased 8-inch square pans,
spread evenly.
Bake at 375 degrees F. for about 10 minutes or until it looks
golden-brown.
Squares will be soft, but will harden when cool.
Allow to cool for 5 minutes, then mark in squares with a sharp
knife.
Loosen edges and allow to cool before removing from pans
LIME BARS
INGREDIENTS
2 cup flour
1/2 cup confectioner's sugar
1cup butter
4 eggs
2 cup sugar
1 dash salt
1/3 cup lime juice
1 confectioner's sugar
METHOD
Preheat oven to 350 degrees F.
Combine flour and powdered sugar; cut in the butter.
Press mixture into a 13x9-inch baking pan.
Bake at 350 degrees F. for 20-25 minutes, or until golden.
Beat eggs at high speed with electric mixer until light and
pale yellow.
Gradually add sugar, salt, then lime juice, continuing to
beat at high speed.
Pour lime mixture over hot crust and return to 350 degree F.
oven for 20-25 minutes or until golden.
Sprinkle at once with powdered sugar.
Cool.
Cut into bars.
BANANA POPS
INGREDIENTS
3 small bananas
6 TBS peanut butter
2 TBS honey (or other sweetener)
METHOD
Break the bananas into chunks and place in small bowl.
Mash thoroughly with a fork, then add the peanut butter and
honey and blend well.
Place in popsicle holders and freeze
APPLE AND APRICOT ENVELOPES
INGREDIENTS
3 apples, peeled cored and chopped
1/2 cup finely chopped apricots (fresh or canned)
1 Tbsp. brown sugar
1/2 tsp. mixed spice
16 sheets phyllo pastry
1/4 light salad oil
Orange zest and juice to garnish.
METHOD
Mix apples, apricots, sugar and mixed spice together.
Lay one sheet of pastry onto a flat surface.
Brush with oil and cover with second sheet of pastry.
Spoon filling into the pastry and fold into a envelope shape.
Continue in this way until all the filling is used up.
Bake at 200 C for 20 mins. or until golden brown
DOUBLE CHOCOLATE FANTASY BAR'S
INGREDIENTS
1/3 cup butter or margarine, melted
2 cups chocolate cookie crumbs
1 14oz can sweetened condensed milk
1 12oz package (1 3/4 cups) M&M's Semi-Sweet Chocolate
Baking Bits
1 cup shredded coconut
1 cup chopped walnuts or pecans
METHOD
Preheat oven to 350F (325F for glass pan)
In a bowl combine butter and cookie crumbs; press mixture into
the bottom of a 13x9 inch baking pan.
Pour sweetened condensed milk evenly over the crumbs.
Combine the M&M' Baking Bits, coconut, and nuts.
Sprinkle mixture evenly over condensed milk; press in lightly.
Bake 25 to 30 minutes or until set.
Cool completely before cutting.
Store in tightly covered container.
--Makes 32 bars
COFFEE MOUSSE
INGREDIENTS
1 cup strong coffee
1 cup milk
4 large egg yolks
1/2 cup plus 2 tbsp. sugar
3 tbsp. cornstarch
1/2 tbsp. unsalted butter, melted
1/2 cup heavy cream, well chilled
4 tsp. minced semisweet chocolate
METHOD
Combine the coffee and milk in a heavy saucepan and heat
until hot but not boiling.
Meanwhile, place the egg yolks, 1/2 cup of the sugar and the
cornstarch in a large bowl and whisk until pale and creamy.
Slowly whisk the hot milk into the egg mixture until blended, and
return to the saucepan, setting aside the bowl.
Whisking constantly, bring the mixture to a boil.
Boil 1 minute, whisking often.
Pour into the bowl, then whisk in the butter.
Cover by placing plastic wrap directly on the custard to prevent
a skin from forming.
Refrigerate until cold, about 2 hours.
The custard will now be firm, so whisk gently to smooth and
lighten it.
Whip the cream with the remaining 2 tablespoons sugar until
stiff but not buttery.
With a rubber spatula, fold the cream into the custard until
evenly incorporated.
Spoon half the mousse into four 8 ounce dessert goblets
(or 6 smaller goblets).
Divide half the minced chocolate among the portions.
Spoon the remaining mousse on top of the chocolate, and
sprinkle the remaining chocolate on top of each portion.
Chill 30 minutes before serving.
Cover each dish with plastic wrap if chilling longer.
These can be stored in the refrigerator up to 24 hours.
Makes 4 to 6 servings
CREAMY STRAWBERRY PARFAITS
INGREDIENTS
3 cups sliced fresh strawberries
3/4 cup no-sugar-added all-fruit strawberry spread
6 tablespoons low-fat sour cream
6 tablespoons reduced-calorie frozen whipped topping,
thawed
3 cups strawberry low-fat frozen yogurt
METHOD
Combine first 2 ingredients; stir well, and set aside.
Combine sour cream and whipped topping; stir well, and set
aside.
Spoon 1/4 cup frozen yogurt into each of 6 (8-ounce) parfait
glasses; top each with 1/4 cup strawberry mixture and about
1 tablespoon sour cream mixture.
Repeat layers with the remaining ingredients; serve immediately.
Makes: 6 servings
BANANA SPLIT SUNDAES
INGREDIENTS
2 oz Semisweet Chocolate
1/4 c Light Corn Syrup
1/4 c Sweetened Condensed Milk
1/4 t Vanilla
1 x Ice Cream
2 T Unsalted, Roasted Peanuts
2 ea. Small Bananas, Quartered
METHOD
Place chocolate in a 2-cup measure.
Micro-cook, uncovered, on 100% power for 2 to 3 minutes or till
melted, stirring once.
Stir in corn syrup, and sweetened condensed milk.
Microwave-cook, uncovered, on 100% power for 45 seconds
to 1 minute or till heated through.
Stir in vanilla.
Serve warm atop ice cream.
Sprinkle with peanuts.
Arranged quartered bananas around ice cream.
Makes 2 Servings
GRILLED APPLES
INGREDIENTS
1/4 cup butter, melted
2 tablespoons packed brown sugar
1 tablespoon lemon juice
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3 medium cooking apples (about 1 pound), peeled, cut in half and cored
METHOD
In a small bowl combine butter, brown sugar, lemon juice,
cinnamon, and nutmeg.
Place apples on cooking grate.
Brush with sauce.
Grill 30 minutes or until tender, turning and brushing with
sauce twice.
Makes 3 to 4 servings
APPLE CINNAMON PUDDING
INGREDIENTS
2 c Apple juice
1 c Water
1 pn Sea salt (optional)
1 c AM Rice and Shine
1 Ts Cinnamon
1 c Roasted pecan or other nuts -- (chopped)
1 Ts Vanilla
METHOD
Bring juice, water and salt to a boil in a large saucepan.
Stir in Rice and Shine and cinnamon.
Turn heat to low.
Simmer 5 minutes.
Remove from heat.
Stir in nuts and vanilla.
Let set until slightly cool.
Pour into a 9" square pan.
Refrigerate until set and cool.
Serve squares plain or with a little fruit syrup
WORLD'S GREATEST FUDGE
INGREDIENTS
4 tbsp. cocoa
1 box (16 oz.) 10-X sugar
4 tbsp. peanut butter
1/2 lb. (2 sticks) margarine or butter
METHOD
Mix the cocoa and sugar together well until they are of a single
consistency.
In a double boiler melt the butter and peanut butter together.
Pour the melted mix into the bowl with the sugar/cocoa mix in it.
Mix well (but not with a mixer, but rather with your hands or a
wooden spoon).
Grease a 9 x 9 pan (or one of similar size).
Place the fudge mixture into the pan and pat down until
evenly distributed.
Cut the fudge as desired (this is important to do before
you go to the next step because it is not easy to cut
after this point...)
Place the fudge into the fridge until it is firm (actually more
like hard).
When you are going to eat the fudge get it out for a bit
and let it warm up to room temperature (much better
than when it is hard and cold).
PEANUT BUTTER BALLS
INGREDIENTS
1 c. peanut butter
1 c. powdered milk
1/2 c. honey
METHOD
Blend all ingredients together (preferably with hands).
Roll into balls the size of large marbles and refrigerate.
Optional:
roll balls in powdered cocoa
roll balls in coconut
dip into chocolate fondue
MINI MELTS
INGREDIENTS
225g butter, softened
1/2 cup sugar
1/4 cup condensed milk
1/2 tsp vanilla
2 cups flour
1 tsp baking powder
175g milk chocolate melts
100g M&M's
METHOD
Cream butter.
Gradually beat in the sugar, condensed milk and vanilla.
Beat until light and fluffy.
Sift in the flour and baking powder and stir into the creamed mixture.
Roll into small balls and place on a lightly greased tray.
Press a melt firmly on the top of each biscuit.
Bake at 190 C 10 - 14 minutes or until they are a light golden
colour.
As soon as you remove them from the oven press an M&M into
the centre of each chocolate melt.
Should make around 50 - 60 cookies..
NUTTY CARAMEL BARS
INGREDIENTS
1 cup quick cooking oats
1 cup packed brown sugar
1 cup flour
3/4 cup butter or margarine, melted
1/2 tsp baking soda
1/4 tsp salt
1 package 14 oz caramels
1/3 cup milk
1 cup semisweet chocolate chips
1/2 cups chopped walnuts
METHOD
Combine first 6 ingredients;
Sprinkle 1 cup into a greased 13x9 baking pan (do not press).
Bake at 350 for 10 minutes.
In the top of a double boilerover boiling water, cook and stir
caramels and milk until caramels are melted.
Pour over crust.
Top with chocolate chips and nuts.
Sprinkle with remaining oat mixture.
Bake at 350 for 10 minutes.
Cool on wired rack.
Refrigerate to set the caramel.
Makes 3 dozen.
APPLE CRISP
12 Servings
INGREDIENTS
1 cup oatmeal
1 cup flour
1-1/2 cups brown sugar, packed
1-1/2 cups sugar
1 cup butter or margarine
6 cups sliced apples
salt to taste
cinnamon to taste
METHOD
Combine oatmeal, flour, brown sugar, sugar and butter; blend together
until crumbly.
Place apples in 8x13 pan.
Top with oatmeal mixture;
Sprinkle with salt and cinnamon.
Bake at 350 degrees for 40 minutes.
APPLE AND APRICOT
ENVELOPES
INGREDIENTS
3 apples, peeled cored and chopped
1/2 cup finely chopped apricots (fresh or canned)
1 Tbsp. brown sugar
1/2 tsp. mixed spice
16 sheets phyllo pastry
1/4 light salad oil
Orange zest and juice to garnish.
METHOD
Mix apples, apricots, sugar and mixed spice together.
Lay one sheet of pastry onto a flat surface.
Brush with oil and cover with second sheet of pastry.
Spoon filling into the pastry and fold into a envelope shape.
Continue in this way until all the filling is used up.
Bake at 200 C for 20 mins. or until golden brown.
COFFEE MOUSSE
INGREDIENTS
1 cup strong coffee
1 cup milk
4 large egg yolks
1/2 cup plus 2 tbsp. sugar
3 tbsp. cornstarch
1/2 tbsp. unsalted butter, melted
1/2 cup heavy cream, well chilled
4 tsp. minced semisweet chocolate
METHOD
Combine the coffee and milk in a heavy saucepan and heat
until hot but not boiling.
Meanwhile, place the egg yolks, 1/2 cup of the sugar and the
cornstarch in a large bowl and whisk until pale and creamy.
Slowly whisk the hot milk into the egg mixture until blended, and
return to the saucepan, setting aside the bowl.
Whisking constantly, bring the mixture to a boil.
Boil 1 minute, whisking often.
Pour into the bowl, then whisk in the butter.
Cover by placing plastic wrap directly on the custard to prevent
a skin from forming.
Refrigerate until cold, about 2 hours.
The custard will now be firm, so whisk gently to smooth and
lighten it.
Whip the cream with the remaining 2 tablespoons sugar until
stiff but not buttery.
With a rubber spatula, fold the cream into the custard until
evenly incorporated.
Spoon half the mousse into four 8 ounce dessert goblets
(or 6 smaller goblets).
Divide half the minced chocolate among the portions.
Spoon the remaining mousse on top of the chocolate, and
sprinkle the remaining chocolate on top of each portion.
Chill 30 minutes before serving.
Cover each dish with plastic wrap if chilling longer.
These can be stored in the refrigerator up to 24 hours.
Makes 4 to 6 servings.
MICROWAVE BANANAS
INGREDIENTS
3/4 cup butter or margarine
3/4 cup brown sugar
1/8 tsp. cinnamon
2 tsp. rum flavoring or 6 tbsp. dark rum
1 tsp. banana flavoring or 2 tbsp. banana liqueur
6 small firm bananas
Vanilla ice cream
METHOD
Peel bananas; cut in halves lengthwise, then crosswise.
Combine butter and sugar in a 10 x 6 x 2 inch microwave-safe
utensil; cover with waxed paper.
Microwave at High (100% power) for 1-1/2 to 2 minutes, stirring
after 1 minute.
Stir in cinnamon, rum and banana flavorings; mix well.
Place bananas, cut side down, in sauce; cover with
waxed paper.
Microwave on High for 45 seconds to 1minute or until hot.
Turn bananas over and baste well with sauce; cover with
waxed paper.
Microwave on High for an additional 45 seconds to 1 minute or
until bananas are thoroughly heated.
Serve immediately over vanilla ice cream.
Makes 4 to 6 servings.
Date Squares
1 cup dates, chopped
2 cups brown sugar
1/4 cup butter, melted
2 eggs, separated
2 tsp. vanilla
1 2/3 cups flour
Place dates and 1/2 cup of the brown sugar in a saucepan and add
1/4 cup of water, heat over high heat until mixture thickens. Set
aside. Combine butter, 1/2 cup of the brown sugar, egg yolks, and
vanilla, mix well. Slowly add flour mixing constantly. Pour batter
in a greased 8-inch square pan, top with dates. Beat egg whites
until stiff peaks form, slowly add 1-cup brown sugar, pour mixture
over dates and bake 40 minutes at 350 degrees. Slice into squares
and serve.
FRIED PEANUT BUTTER SANDWICH
INGREDIENTS
2 slices White bread
2 TB Peanut butter
1/2 VERY ripe banana, mashed with fork
2 TB Butter or margarine
METHOD
Spread the bread with the peanut butter and banana.
Melt the butter in a skillet on medium heat.
Fry the sandwich, browning on both sides.
Serves: 1
CHRISTMAS PUDDING WITH RUM BUTTER
INGREDIENTS
1/2 lb self raising flour
1/2 lb fresh bread crumbs
1/2 lb beef suet; chopped
1/2 lb currants
1/2 lb sultanas
3/4 lb stoned raisins
1/2 lb brown sugar
1 teaspoon salt
1 teaspoon mixed spice
1/4 lb candied peel; finely chopped
1/4 lb glaci cherries; finely chopped
1 small carrot; finely chopped
1 small apple; finely chopped
6 oz blanched almonds
1 each orange - grated peel and juice
1 each lemon - grated peel and juice
1/2 pint old ale; or
1 cup brandy
6 each eggs; well beaten
Rum Butter ingredients:
3 oz butter
3 oz icing sugar
3 tablespoons rum
METHOD
Stir all ingredients together to give a stiff but not dry mixture.
Add a little milk if necessary.
Divide the mixture between 4 small pudding basins filling to within
2 inches of the rim .
Cover each with greased parchment.
Place floured cloth over top of basin and tie with string under rim.
Bring opposite corners of cloth over top of basin and tie in knot.
Place in saucepan and add boiling water to reach two thirds way
up side of basin, cover pan and allow to boil gently for 8 hours,
adding boiling water to pan as needed.
Allow to cool.
Replace paper and cloth with clean ones.
Store in a cool place.
Boil for another 3 hours.
Turn out of bowl onto serving platter.
Pour warmed brandy over pudding and ignite (turn the lights
down first).
Alternatively serve with rum butter.
Rum Butter:
Beat butter and sugar together in a warmed bowl.
Slowly add rum beating all the time.
Chill thoroughly before serving.
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