|
| |
| Combine apples, juice, raisins, .5 c honey, brown sugar, AP flour and cinnamon; turn into 11x7 inch baking pan. Combine remaining
ingredients, dry first, then honey and butter. Mix well. Spread over apples. Bake at 350 for 45-50 min. |
| Apples | 10 |
| med, tart, pared, cored & sliced |
| Oats | 0.5 |
| c quick cooking rolled |
| Sunflower Seeds | 0.5 |
| c shelled |
| Apple Cranberry Compote | Serves | 4 |
| Put apples in deep skillet w berries and water. Simmer 5 min, turning apples once. Add remaining ingredients; simmer about 20 min
longer, turning apples several times. Put in serving dish; pour sauce around them. Cool, covered and chill. |
| Apple Crisp, Deep Dish | Serves |
| Toss apples w lemon juice. Mix spices and cornstarch and sugar and add to apples and toss. Arrange in 1.5 qt baking dish. Mix w
fingertips until crumbly flour, brown sugar, salt and butter. Combine w almonds and sprinkle over apples. Bake at 400 for 45 min. |
| Apples | 3 |
| lb peeled, cored, & sliced |
| Lemon Juice, Fresh | 1 lemon |
| Nuts, Almonds, sliced | 0.25 |
| c |
|
Wash and core
apples. Pare 1" strip around center. Place in baking dish. Fill each
w 1T brown sugar or maple syrup, 1tsp butter, .125 tsp cinnamon. Cover
bottom of pan w 1/4" water. Bake 45-60 min at 350. |
|
Baked Alaska
w Flaming Brandy |
Serves |
8 |
|
Set aside 1 c
sugar. Cook rum and .25 c sugar in pot over medium heat until sugar
dissolves. Set aside. Line 8" mixing bowl w plastic wrap. Cut cake in
half crosswise to create manageable pieces, then cut into 1/4"
slices. Trim and arrange enough of the slices to cover the inside of the
bowl w a single layer. Brush w syrup. Spread cake layer w vanilla ice
cream, then add another layer of cake. Brush w syrup. Spread w coffee ice
cream and cover w final layer of cake. Brush w syrup. Cover w plastic wrap
and freeze for at least 2 hours. In electric mixer bowl, beat whites and
salt until soft peaks are formed. Add remaining sugar and whip to form
stiff meringue. Remove bowl from freezer and turn it upside down on an
ovenproof platter to remove cake. Spread w 1/4" layer of meringue,
then transfer remaining meringue to pastry bag w star tip. Decorate the
base, then the top of cake. Store in freezer until ready to bake. Preheat
oven to 500. Sift confectioners sugar over cake, dusting it lightly. Set
cake on middle rack of oven and bake 3-4 min, until meringue browns, but
watch it carefully so it doesn't burn. Remove from oven and set aside for
a moment. Warm brandy in small pan. To ignite, quickly touch the surface w
a lit match and immediately withdraw match. Pour flaming brandy over the
cake. Slice and serve. |
|
Ice Cream |
1 |
|
c vanilla,
spreadably soft |
|
Ice Cream |
1 |
|
pint coffee,
spreadably soft |
|
About 2.5 hrs
before serving or up to 2 days ahead: Grease 13" x 9" baking
dish. In large bowl w spoon, combine nuts, sugar and cinnamon until
blended. Set mix aside. In baking dish, place 1 sheet of phyllo, allowing
it to extend up sides of dish; brush w some butter. Repeat to make 5 more
layers of phyllo; sprinkle w 1 c of nut mix. Cut remaining phyllo into
13" x 9" rectangles. Place on sheet of phyllo in baking dish
over nut mix. Brush w butter. Repeat to make at least 6 layers,
overlapping small strips of phyllo to make rectangles if necessary.
Sprinkle I c nut mix over. Repeat layering 2 more times. Place remaining
phyllo on top of last nut layer. Trim off any excess phyllo. With a sharp
knife, cut just halfway through all layers in a diamond pattern to make 28
servings. Bake at 300 for 1 hour and 25 min or until top is golden.
Meanwhile, in 1 qt saucepan over medium low heat, heat honey until hot but
not boiling. Spoon hot honey evenly over Baklava. Cool in pan on wire rack
at least 1 hr, then cover and leave at room temp until serving. |
|
Nuts |
4 |
|
c ground
(walnuts, pistachios or almonds) |
|
Blueberry
Brulee |
Serves |
8 |
|
In small bowl,
stir together cream cheese and yogurt. Place about 1/3 c blueberries in
each of eight 8-oz soufflé dishes or 6-oz custard cups. Spoon cream
cheese mix over berries Sprinkle brown sugar over cheese. Arrange in
shallow baking pan. Broil 4-5" from heat for 3 min or until sugar
starts to melt. Serve immediately |
|
Cream Cheese |
8 |
|
oz container w
pineapple |
|
Blueberry
Cobbler Rawlins |
Serves |
8 |
|
Sift flour,
salt, baking powder. Mix w sugar and slowly pour in milk. Melt butter in
glass baking dish. Pour batter over (Don't stir). Dump in berries.
Sprinkle cinnamon on top. Bake in preheated 350 oven for 60 min. Serve w
milk or ice cream. |
|
Berries,
Blueberries |
1 |
|
pt. |
|
Combine 2T
flour, 1/4 tsp salt and sugar. Coat berries w mix. Spread over bottom of
buttered 9" pie pan. Sprinkle w lemon juice. Combine .5 c sifted
flour, oatmeal, brown sugar, 1/4 tsp salt, and vanilla. Add butter till
crumbly. Spread over berries and cook 35 min at 375. |
|
In blender,
combine blueberries and 3/4 c water. Cover and blend till smooth. In 2 qt.
saucepan, combine berry puree, 2/3 c sugar and gelatin. Heat and stir till
gelatin dissolves. Remove saucepan from the heat; gradually stir in milk
and juice. Turn into 9x9x2 pan; cover and freeze till firm. In small mixer
bowl, beat egg white till soft peaks form. Gradually add 2T sugar, beating
till stiff peaks form. Break frozen mix into chunks. Turn into large,
chilled mixer bowl. Beat on high till mix is broken up; beat on high speed
till fluffy. Fold the beaten white into the beaten blueberry mix. Return
to pan, cover and freeze till firm. Remove the pan from freezer a few
minutes before serving. Makes 7 c. |
|
Gelatin,
Unflavored |
1 |
|
envelope |
|
Milk, Evaporated |
1 |
|
13 oz can |
| Blueberry Upside Down Cake | Serves | 4 |
| Pour blueberries into buttered 1.5 qt casserole. Sprinkle w .25 c sugar. Cream butter w .5 c sugar and egg. Sift together flour, baking
powder and salt. Add to creamed mix alternately w milk. Bake at 375 for 45 min. Spoon out hot and serve w cream. |
|