Desserts

Almond Cream Cheese Topping:
1- 8 ounce package reduced fat cream cheese
1/2 cup sugar
3 tablespoons reserved peach syrup (see filling ingredients)
1/2 teaspoon almond extract

Crumb Topping:
1/4 cup sugar
1 teaspoon cinnamon
2 tablespoons flour
2 tablespoons cold butter
1/4 cup almonds, sliced

Filling:
3/4 cup all-purpose flour
½ teaspoon salt
1 teaspoon baking powder
1 - 3.5 ounce package Cook and Serve Vanilla Pudding Mix
2 tablespoons softened butter
1 large egg
1/2 cup milk,
1% 1/2 teaspoon almond extract
1 - 15 ounce can sliced peaches in lite syrup, drained with 3 tablespoons reserved
1 - purchased shortbread pie shell

Garnish (Optional):
Whipped cream and/or reserved peach slices

1 - 6 ounce package sweetened dried cranberries
1 - 8 ounce package chopped dates
1/2 cup water
1 teaspoon vanilla extract
1 cup whole wheat flour
1 cup all-purpose flour
2 cups old fashioned oats
1 cup brown sugar, packed
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter
1/2 cup margarine

Frosting - Optional
1 cup powdered sugar
1 to 2 tablespoons orange juice
1/4 teaspoon vanilla extract

Description: ** Fruit Variations: Dried, chopped apricots, cherries or apples can be substituted for the dried cranberries and dates. 1 - 12 ounce package of fresh cranberries can be substituted for the dried cranberries and dates. Simmer cranberries and 2 tablespoons water in saucepan over low heat, stirring occasionally until cranberries have popped.

3/4 cup granulated sugar
1/3 cup baking cocoa
1/2 cup firmly packed brown sugar
1 1/2 cups dried cherries
1 cup semi-sweet or milk chocolate chips
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda

Other Supplies:
1 wide mouth quart size canning jar per child
Rings and flat lids
Colorful print fabric to cut in 6-inch circles
Dry measuring cups
Paper, pencils, color markers to make labels
Tape or yarn to attach labels

4 to 5 cups peeled and sliced baking apples
1/2 teaspoon ground cinnamon
2 tablespoons water
1/3 cup all-purpose flour
1/2 cup packed dark brown sugar
1 teaspoon ground cinnamon
4 tablespoons stick margarine, chilled
1 cup crushed wheat flakes cereal

2 cups cake flour
1 1/2 cups sugar
1/2 cup unsweetened cocoa
2 teaspoons baking soda
1 teaspoon salt
1 cup plain yogurt, low-fat
3 eggs
2/3 cup canola oil
1 1/2 teaspoons vanilla extract

Chocolate Frosting
1 cup semi-sweet chocolate chips
1/4 cup margarine
2/3 cup plain yogurt, low-fat
1/2 teaspoon vanilla extract
1/8 teaspoon salt
4 cups powdered sugar

1 cup + 2 tablespoons cake flour
1 cup granulated sugar, divided
5 tablespoons unsweetened cocoa powder, divided
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup fat-free milk
1 tablespoon butter, melted
1/2 cup brown sugar
1 cup hot water
2 teaspoons almond extract
2 tablespoons sliced almonds

1 cup whole wheat flour
1 cup all-purpose flour
3/4 cup granulated sugar
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/3 cup vegetable oil
1/3 cup unsweetened applesauce
2 eggs, beaten
1 cup grated carrots
1, 8 ounce can crushed pineapple, undrained
1 teaspoon vanilla extract Cream Cheese

Frosting:
2 ounces cream cheese, light
2 tablespoons butter or margarine
½ teaspoon vanilla extract
⅛ teaspoon salt
1 ¼ cups confectioners’ sugar
3 tablespoons chopped pecans

3 eggs
2 cups sugar
1 1/2 cups canola oil
2 teaspoons vanilla extract
3 cups cake flour
1 teaspoon salt
1 teaspoon baking soda
3 cups apples, chopped and peeled (your choice)
1 cup pecans, coarsely chopped Carmel Sauce
1/2 cup margarine
1/4 cup fat-free milk
1 cup brown sugar, packed
pinch of salt

1 pint raspberry sherbet
1 pint lime sherbet
1 Angel Food Cake Loaf (store bought, approx. 7”L x 3 3/4 W”)

Topping:
2 cups heavy whipping cream**
3 teaspoons sugar
1 teaspoon lemon juice
** May substitute a 12 ounce container frozen whipped topping, thawed