Desserts

Autumn Apple Pie & Double Pastry Crust

Ingredient List: 

8 cups sliced, tart cooking apples (7-8 medium apples)
3/4  cup sugar
3 tablespoons all-purpose flour (can use whole wheat flour)
1/8 teaspoon salt
1 teaspoon cinnamon
2 tablespoons butter (optional)
1 tablespoon lemon juice
2 (9”) refrigerated pie crusts (or you may use your favorite recipe)
1 tablespoon low-fat milk
1 teaspoon sugar

Directions

Preheat oven to 450° F. 

Wash apples; core and peel apples (or peel can be kept on for added fiber and chewier texture) and slice thin. In a large bowl, combine sugar, flour, salt and cinnamon. Combine sugar mixture, lemon juice and apple slices, tossing lightly to combine.

Turn into pastry-lined 9-inch deep-dish pie plate, mounding apples high in center; dot with butter (optional).Read more

Angel Sherbet Cake

Ingredient List: 

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

Directions: 
Line two bread pans, approximately the same size as the angel food cake, with plastic wrap. Soften the sherbet; scoop lime sherbet in one pan and raspberry sherbet in the other. Spread the sherbet with a metal spatula dipped in hot water. Sherbet should be approximately ½-inch deep. Refreeze the sherbet in the pans for at least 1 hour or until hard.Read more

Bread Pudding & Brandy Apricot Sauce

Ingredient List: 

5 cups dry French bread with crusts cubed
3 large eggs
1/2 cup white sugar
3/4 cup brown sugar
1 tablespoon pure vanilla
1 teaspoon cinnamon
3 tablespoons butter, melted
2 cups 2% milk
1/3 cup raisins

Sauce:
1 cup apricot preserves (12-ounce jar)
1/4 cup water
3 tablespoons brandy or orange juice

Directions:
Preheat oven to 350°F.

Spread bread cubes in 8 x 8-inch pan coated with non-stick spray.

In medium bowl, beat eggs until frothy; add sugar, vanilla, cinnamon, butter and milk. Beat until well mixed. Stir in raisins. Pour over bread, pressing bread down until coated; let stand 40 minutes, occasionally pressing bread down to soak. Bake 50 minutes until pudding is browned and puffy. 

Bring apricot preserves and water to a boil. Cook 1 minute. Add brandy and mix. Serve warm over bread pudding.Read more

Syndicate content