1 1/2 cup(s) , Graham Cracker Crumbs
1/2 teaspoon(s) , Cinnamon
1/2 cup(s) , Butter Melted
1 1/4 cup(s) , Caramel Ice Cream Topping
1 1/4 cup(s) , Pecans Chopped
8 ounces , Cream Cheese
1 teaspoon(s) , Vanilla
1 large , Egg
1 tablespoon(s) , Lemon Juice
3/4 cup(s) , Sugar
3/4 cup(s) , Heavy Cream Whipped
Procedures : Crust:
Preheat oven to 375 degrees.
In a medium size bowl, combine the crumbs, sugar, cinnamon and melted butter.
Mix well and press into a 10 inch pie plate, and up the sides.
Bake for 6 to 8 minutes until golden in color. Remove pie shell from oven and cool completely.
Pour caramel into pie shell and sprinkle with 1 cup of chopped pecans.
Refrigerate pie shell while making apple filling.
Apple Pie Filling:
In a large (12 inch) skillet over medium heat, melt butter and add brown sugar, salt and cinnamon.
Stir with a wooden spoon.
Add apples and stir.
Cook over medium to medium high heat for 15 to 20 minutes until apples are softened and tender.
Let cool for 10 minutes and pour into
Reduce oven to 350 degrees.
Cream Cheese Topping:
In a medium bowl, using a hand held mixer on low speed, combine cream cheese and sugar for about 1 minute or until smooth. A
dd egg, lemon juice and vanilla and beat for 1 more minute or until fully blended.
Pour over apple filling in pie shell.
Bake for 30 minutes until an inserted knife comes out clean.
Remove pie from oven and let cool.
Refrigerate for 4 hours.
Let stand outside the refrigerator for 30 minutes before serving.
Top with whipped cream, caramel and pecans and swirl with a knife.
Slice and serve
6 cups sliced tart apples
1/2 cup raisins
The zest of 1 lemon
1 cup sugar
2 tsp ground cinnamon
1 cup chopped almonds
10 leafs packaged phyllo dough
2 cups butter or margarine, melted
1 cup bread crumbs
Procedures : Mix together the apples, raisins, lemon zest, sugar, cinnamon, and almonds and set aside.
Place a phyllo leaf on a large kitchen towel and brush with butter. Place a second leaf on top of the first and brush with butter. Repeat three more times, making a stack of 5 leafs.
Combine the bread crumbs with 1/4 cup butter in a small saucepan and cook over moderate heat until lightly browned. Sprinkle a little less than half the bread crumbs on the buttered phyllo.
Place half the apple mixture in a strip about 3 inches wide along the narrow edge of the phyllo. Lift the towel, using it to roll the phyllo around the filling. Use the towel to place the strudel on a greased baking sheet.
Brush with butter and sprinkle with about 2 tbsp of the crumbs. Repeat the entire procedure for the second strudel. Bake in a preheated 400* F oven for 20 to 30 minutes, until golden brown
2 1/2 cups fresh blueberries
1/3 cup plus 2 tablespoons granulated sugar
Dash of salt
1 cup water
1 tablespoon lemon juice
1 cup all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 tablespoon butter
1/2 cup milk
Procedures : Mix blueberries, the 1/3 cup sugar, salt and water in medium saucepan; bring to a boil; simmer, covered, for 5 minutes.
Add lemon juice.
Sift flour, the 2 tablespoons sugar, baking powder and the 1/4 teaspoon salt together; cut in butter until the consistency of coarse meal. Add milk all at once; stir just until flour is dampened. Drop from tablespoon into simmering blueberry mixture. Cover tightly; cook over low heat for 10 minutes without removing cover. Yields 6 servings
1 (9-inch) pie crust, baked and cooled
2/3 cup granulated sugar
1/4 cup cornstarch
1/4 teaspoon salt
1 cup canned unsweetened coconut milk
1 1/2 cups whole milk
4 large egg yolks
3 tablespoons unsalted butter, cut into tablespoons
2 teaspoons vanilla extract
1 1/2 cups sweetened shredded coconut, toasted
1 1/2 cups heavy cream
2 tablespoons confectioners’ sugar
1 teaspoon vanilla extract
Freshly grated nutmeg, for garnish
Procedures : Filling: In a medium saucepan, stir together the sugar, cornstarch, and salt until well combined. Gradually whisk in 1/4 cup of the coconut milk to form a smooth paste. Whisk in the remaining coconut milk and the whole milk. Place over medium heat and bring to a slow boil, whisking constantly. Remove the pan from the heat.
In a medium bowl, whisk the egg yolks until smooth. Whisk about 1/ 2 cup of the hot coconut mixture into the yolks, then add the yolk mixture to the saucepan. Raise the heat to medium-high and bring to a boil, whisking constantly. Continue to boil, whisking constantly, for 1 minute, or until very thick.
Remove from the heat, scrape the bottom of the pan with a spatula, and whisk until smooth. Whisk in the butter pieces until melted. Whisk in the vanilla and 1 1/4 cups of the toasted coconut (reserve the remaining 1/4 cup toasted coconut for garnish).
Spoon the warm filling into the pie crust and press a piece of plastic wrap directly on its surface. Refrigerate the pie for at least 4 hours, or until thoroughly chilled.
Whipped Cream Topping: In an electric mixer, using the whisk attachment or beaters, beat the cream on medium low speed for 30 seconds. Increase the speed to medium-high and add the confectioners’ sugar and vanilla. Beat until the cream forms soft peaks.
Remove the plastic wrap. Spread the whipped cream over the chilled pie and using a rubber spatula, sweep it into dramatic swirls.
Sprinkle with the nutmeg and the reserved toasted coconut. Serve immediately or refrigerate until ready to serve
1 1/4 lb Frozen peaches
12 pk Artificial sweetner (3ts)
1/2 ts Cinnamon
6 tb Butter
1 c Flour
1/4 ts Salt
1/3 c Rolled oats
Procedures : Directions Preheat oven to 350 degrees. Place frozen peaches in a 8″
square baking dish and allow to thaw completely. Add artificial
sweetner , cinnamon and mix. In a small bowl , cut butter into flour
, salt and rolled oats with pastry blender. Springle over peaches and
stir to blend . Cover and bake for 30 minutes .Remove cover and bake
additional 25-30 minutes or until peaches are tender. Makes 9 (1/3
cup ) serving . 151 calories each serving. Note: You may substitute
5-7 fresh medium peaches or any otherappropriate fresh fruit in this
recipe .However the type of fruit used may affect baking time.
190 ml milk,
15 g fresh yeast
375 g flour
8 g salt
75 g powdered sugar
110 g soft butter
90 g raisins
Procedures : In a hand mixer bowl, dissolve the yeast in lukewarm milk. Add the egg, flour, salt and sugar. It is important to add these ingredients in this order.
Mix with the hand mixer with a dough hook on it for 20 minutes, until the dough doesn’t stick to the bowl anymore. Add the butter and raisins and beat again to combine.
Wipe the sides of the bowl and leave to rise in a warm place for 30 minutes.
Butter a kouglopf pan.
Sprinkle the almonds in the pan. Tear the dough and put it in a cicular shape in the pan. Cover again with a dry cloth and let it rise in a warm place.
When the dough reaches the rim of the pan, bake at 180?C or 356?F for about 45 minutes. The surface of the cake becomes golden.
When finished, take out of the oven and unmold on a rack. Leave to cool.
Before serving, powder with icing sugar
1 cup butter or margarine, softened
1 cup superfine sugar
4 medium eggs, beaten
1 1/4 cups self-rising flour
1/2 cup unsweetened cocoa powder
5 ounces bittersweet or semisweet (dark cooking) chocolate
3 tablespoons butter
Procedures : Preheat oven to 350 degrees F. Grease a 9-inch ring or Bundt pan and line the bottom with greased parchment (baking) paper.
Cream together the butter and sugar until very light and smooth. Slowly incorporate the eggs; then fold in the flour and the cocoa, mixing until thoroughly blended. Spoon into the cake pan.
Bake for about 50 minutes, or until the cake comes away from the side of the pan and feels firm on the top. Test the center by piercing with a thin skewer-it should come out dry. Cool in the pan for a few minutes, then turn out onto a wire rack to cool.
For topping: slowly melt the chocolate in a small saucepan over simmering water or in a microwave oven. Stir in the butter. Pour over the top of the cake, allowing it to flow down the sides. Decorate with cherries
6 small apples (McIntosh, Jonathan Red
Delicious, Stayman, Winesap, or Baldwin are best)
6 Popsicle sticks
3/4 cup red cinnamon candies (red hots)
1/4 cup granulated sugar
1/2 cup boiling water
1/4 teaspoon fresh lemon juice
Few drops red food coloring
Procedures : Wash and dry apples and insert sticks into stem end of each. Apples should be room temperature to prevent moisture from forming inside the taffy. Mix remaining ingredients and cook over medium heat in a small saucepan until it reaches 300 degrees F on a candy thermometer (hard-crack stage), about 12 minutes. It takes a while to reach this stage but it occurs quickly, so do not leave the area while the syrup is boiling. As it nears the 280 degrees F mark, watch closely as it may burn if you do not take it off the heat.
Quickly dip each apple into the hot syrup, covering it completely, and place it on a greased cookie sheet to dry. Store on wax paper in a dry area. If they are stored in a moist or refrigerated area, they will weep and become sticky