Ingredients:(The Most Awesome Apple Dumplings)
2 cups flour
1 teaspoon salt
1/2 tablespoon baking powder
1 cup cold butter, cut into 32 pieces
1/2 cup cold water
1 tablespoon vinegar
2 -3 apples, sliced and peeled
2 cups brown sugar
2 cups water
1/4 cup butter
1/2 teaspoon cinnamon
Directions:(The Most Awesome Apple Dumplings)
Mix together the flour, salt, and baking powder.
Cut in butter until mixture resembles coarse crumbs.
Beat egg, add to flour mixture.
Add vinegar and water to flour mixture.
Mix until dough forms.
In a medium saucepan over medium-high heat, melt butter for sauce.
Add brown sugar, water, and cinnamon and bring to a boil.
Remove from heat.
Roll out dough into 4 pieces.
Place 3-4 apple slices on each piece of dough, wrap dough around apples; covering completely.
Place apple dumplings, seam side down in 8 x 8 inch square baking pan.
Pour sauce over dumplings.
Bake in preheated 375 oven for 30 minutes.
Serve with icecream or whipped cream.
Ingredients: (Limeade Pie With Graham Nut Crust)
6 ounces reduced-fat cream cheese, room temp
6 ounces cream cheese, room temp
1 cup granulated sugar
2 tablespoons finely grated lime zest
1/2 cup freshly squeezed lime juice
Graham Nut Crust
1/4 cup pecans
10 low-fat graham crackers (5 oz)
3 tablespoons sugar
1/4 teaspoon salt
4 tablespoons unsalted butter, melted
Directions: (Limeade Pie With Graham Nut Crust)
To make crust: Preheat oven to 350°F.
Place pecans in single layer on a rimmed baking sheet, and toast until fragrant, about 8 minutes. Remove from oven and cool.
Place graham crackers in bowl of food processor fitted with metal blade; pulse until fine crumbs form.
Add sugar, salt and pecans; pulse to combine.
Add butter and pulse until fine crumbs form.
Transfer to a rectangular, 13 1/2 by 4 1/4-inch tart pan (or a 10-inch round tart pan) with a removable bottom, and pat evenly onto bottom and up sides.
Place pan on a baking sheet; bake until crust is golden and fragrant, 8 to 10 minutes. Transfer to a wire rack to cool.
For pie: In bowl of food processor fitted with metal blade, combine cream cheeses and sugar; process until mixture is smooth.
Add lime zest and juice; pulse several times to combine.
Transfer filling to prepared graham nut crust; cover with plastic wrap after putting toothpicks throughout; otherwise, plastic wrap will stick.
Refrigerate until set, at least 2 hours or preferably overnight. Slice and serve.
Ingredients: (Chocolate Tembleque Custard)
2 cans (13.5 fl. oz. each) coconut milk
1/2 cup Sweetened Condensed Milk
1/2 cup cornstarch
1 tablet (90 g) Authentic Mexican Hot Chocolate Drink, chopped
2 to 4 tablespoons coconut liqueur or coconut rum (optional)
1 cup toasted flaked sweetened coconut
Instructions: (Chocolate Tembleque Custard)
Mix coconut milk, sweetened condensed milk and cornstarch in medium saucepan. Add Abuelita; heat mixture over medium-high heat, stirring constantly, until it reaches a boil. Reduce heat to medium. Cook, stirring constantly, until thickened; remove from heat and add coconut liqueur.
Cool at room temperature. Pour into 13 x 9-inch baking pan; refrigerate for 2 hours. Sprinkle with toasted coconut; cut into 2-inch squares and serve immediately.
Ingredients:(Quick and Easy Sweet Mango Dessert)
3 tablespoons butter, softened
12 slices BIMBO Double Fiber Bread, crusts removed
4 cups (about 4 medium) chopped mango, divided
1 mini can (3.5 oz.) Sweetened Condensed Milk
Fresh mint sprigs for garnish
Directions:(Quick and Easy Sweet Mango Dessert)
Preheat oven to 350° F.
Spread butter over bread. Press slices into 12 small custard cups. Place cups on baking sheet.
Bake for 10 to 15 minutes or until edges are golden brown. Cool slightly. Remove from cups; place on serving dish.
Place 2 cups chopped mango and sweetened condensed milk in blender; cover. Blend until smooth.
Spoon blended mango mixture evenly into bread cups. Top evenly with remainingchopped mango. Garnish with mint.
Ingredients: (Free-Form Strawberry Rhubarb Tart)
1 1/2 cups all-purpose or white whole-wheat flour
1/2 teaspoon salt
10 tablespoons chilled unsalted butter, cut into small pieces
4 to 6 tablespoons ice water
1 pound rhubarb (about 5 medium stalks), washed, cut into 1/4-inch pieces (about 3 1/2 cups)
2 cups sliced fresh strawberries
1 cup granulated sugar, divided
1/4 cup cornstarch
White sparkling sugar for sprinkling (optional)
Vanilla DREYER’S Light Ice Cream
Instructions: (Free-Form Strawberry Rhubarb Tart)
PLACE flour and salt in a food processor; pulse to combine (or whisk by hand in a large bowl). Scatter butter over the top; pulse until mixture resembles coarse crumbs (or cut in with pastry blender). Continue to pulse (or mix with a fork), adding 1 tablespoon of water at a time, until the dough holds together when pinched with fingers (mixture will be crumbly).
TRANSFER dough to a floured cutting board or counter and gather into a ball; slightly flatten into a disk. Wrap tightly in plastic wrap; refrigerate for 30 minutes so that it’s easier to roll (can hold in refrigerator up to one day but be sure to let dough sit at room temperature for 10 minutes to soften).
PLACE dough between two large, floured pieces of parchment or wax paper; roll to a 12-inch circle. Remove top piece of parchment paper. Place dough with parchment on rimmed baking sheet and refrigerate while you make the filling.
PREHEAT oven to 400° F.
COMBINE rhubarb, strawberries and ¼ cup sugar in large bowl; toss gently to coat. Allow to macerate for 20 minutes. Drain liquid from bowl. Add remaining 3/4 cup sugar and cornstarch to bowl and stir until starch has dissolved.
SPOON rhubarb mixture into center of dough, leaving a 3-inch border around the edge of the fruit. Fold outermost dough over fruit, pleating every 2 to 3 inches as needed; gently pinch pleated dough to secure. Working quickly, brush dough with a little water then sprinkle evenly with sparkling sugar.
BAKE for 45 to 55 minutes or until crust is golden and filling is bubbling. Transfer baking sheet to wire rack to cool for 15 minutes. Use metal spatula to loosen tart from parchment and remove parchment if desired. Cut into wedges. Top each serving with small scoop of ice cream.
Ingredients:(Pumpkin Spice and Everything Nice Muffins)
1 pkg. (18.25 oz.) spice or carrot cake mix
1 can (15 oz.) Pumpkin
6 tablespoons egg substitute or 3 large egg whites
1/3 cup water
2/3 cup raisins
Instructions:(Pumpkin Spice and Everything Nice Muffins)
Preheat oven to 350º F. Grease or paper-line 24 muffin cups.
Combine cake mix, pumpkin, egg substitute and water in large mixer bowl until moistened. Beat on low speed for 30 seconds; scrape bowl. Beat on medium speed for 2 minutes. Stir in raisins. Spoon batter into prepared muffin cups, filling 2/3 full.
Bake for 18 to 22 minutes or until wooden pick inserted in centers comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely. Store muffins in covered container.
Ingredients: (Guilt Free Crème Brûlée)
1 can (12 fl. oz.) Evaporated Lowfat 2% Milk
1 cup egg substitute or 4 large eggs, beaten
1/3 cup granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
6 teaspoons light brown sugar, divided
Instructions: (Guilt Free Crème Brûlée)
Preheat oven to 325° F.
Whisk evaporated milk, egg substitute, granulated sugar, vanilla extract and salt in medium bowl until mixed. Pour mixture evenly into six, 6-ounce ramekins. Place ramekins in 13 x 9-inch baking pan. Pour boiling water into baking pan to a depth of 1-inch depth (about halfway up sides of ramekins).
Bake for 30 to 35 minutes or until gently set in centres. Remove to wire rack to cool slightly. Refrigerate for several hours or overnight.
Preheat broiler. Blot tops of crème brûlées with paper towel. Sprinkle each crème brûlée with a teaspoon of brown sugar. Place on baking sheet with sides. Broil with tops 4 to 6 inches from heat for 5 to 6 minutes, rotating pan once, watching closely, until sugar is melted and caramelized. Alternately, tops can be caramelized using a kitchen torch. Refrigerate for 5 to 10 minutes or until topping hardens (do not refrigerate longer than 1 hour or topping will start to soften).
Ingredients: (Creamy Strawberry Freeze)
8 ounces frozen unsweetened strawberries, partially thawed
1 ripe medium banana, peeled
1/4 cup orange or pineapple juice
2 tablespoons Sugar Free French Vanilla Flavor COFFEE-MATE Powdered Coffee Creamer
1/4 teaspoon coconut extract
1 1/2 cups ice cubes
Instructions: (Creamy Strawberry Freeze)
PLACE strawberries, banana, orange juice, Coffee-mate and coconut extract in blender; cover. Blend until smooth, scraping down sides occasionally. Add ice, pressing ice down into the mixture. Blend until smooth, scraping down sides occasionally.
SPOON mixture into a bowl; cover with plastic wrap. Freeze for 2 hours or up to 8 hours for a “soft-serve” texture. Stir before serving
Ingredients: (Gluten-free strawberry and raspberry crumble)
300 g strawberries, hulled and halved
300 g raspberries
1/2 vanilla pod, the seeds of
30 g sugar
1 tsp cornflour
ice cream, to serve
For the crumble:
100 g sugar
100 g buckwheat flour
100 g ground almonds
100 g butter, cold and diced
Instructions: (Gluten-free strawberry and raspberry crumble)
Preheat the oven to 180C/gas 4. Toss the berries, orange zest and a squeeze of juice, vanilla seeds, sugar and cornflour in a large bowl. Spoon into small, ovenproof dishes. For the crumble, mix sugar, buckwheat and ground almonds in a bowl. Use your fingers to rub in the butter, until large crumbs form. Sprinkle the fruit with the crumble and bake for 30 mins. Serve with ice cream.
Ingredients: (Baked raspberry & lemon cheesecake)
full-fat soft cheese250g
golden caster sugar150g tub
natural yogurt3 medium
grated zest 2 lemons, juice of 150g plain
sugar, to decorate”
Directions: (Baked raspberry & lemon cheesecake)
Heat oven to 120C/100C fan/gas
and line the base of a 20cm round springform tin with greaseproof paper.
Crush the biscuits in a food processor or in a food bag using a rolling
pin. Tip into a bowl with the melted butter and mix well. Push the
biscuits into an even layer into the base of the cake tin and chill until
needed.In a separate bowl use an electric whisk to beat the
soft cheese with the sugar. Next beat in the yoghurt then the eggs one at
a time. Finally beat in the lemon zest, lemon juice and flour. Fold
through two thirds of the raspberries crushing them very slightly so they
start to bleed into the mix then tip the mix on top of the biscuit base
and smooth over the top. Bake for 45 mins then turn off the oven, leave
the cake inside for another hour then cool at room temperature. Chill
overnight. To serve, remove from tin, scatter with remaining raspberries and dust heavily with icing sugar.”