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| | From:  Genie· (Original Message) | Sent: 4/23/2008 1:34 AM |
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| | | From: Genie· | Sent: 7/20/2008 6:27 PM |
Mini Apple Crisp
1 medium apple, peeled and sliced
1 tablespoon all purpose flour
2 tablespoons brown sugar
1 tablespoon butter or margarine
2 tablespoons quick-cooking oats
1/8 teaspoon ground cinnamon
cream, optional
Place apple slices in a small greased baking dish. In a small bowl, combine flour and brown sugar; cut in butter until mixture resembles coarse crumbs. Add oats and cinnamon. Sprinkle over apple slices. Bake, uncovered, at 350ºF for 35-40 minutes or until tender. Serve with cream if desired. Yield: 1 serving. |
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Reply
| | | From: Genie· | Sent: 10/6/2008 7:53 PM |
Blackberry and Nectarine Cobbler 1/3 c Sugar
1 ts Cornstarch
1 lg Nectarine; cut into 1/2-inch pieces (about 1 cup)
1 c Blackberries; picked over
1/2 c All-purpose flour
1/2 ts Baking powder
1/4 ts Salt
2 1/2 tb Cold unsalted butter; cut into bits
1/4 c Milk
2 tb Sliced almonds
Preheat oven to 400 degrees F. In a bowl stir together sugar and cornstarch. Add fruit and combine well. In another bowl whisk together flour, baking powder, and salt and add butter. Blend mixture until it resembles coarse meal and stir in milk, stirring until dough is just combined. In a buttered 8-inch-square baking dish spread fruit mixture and drop dough onto it in 4 mounds. Sprinkle almonds over cobbler and bake in middle of oven 20 minutes, or until top is golden. Serves 2. |
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Reply
| | | From: Genie· | Sent: 10/6/2008 7:53 PM |
Aloha Peach Pies
Makes: 2 servings
A special dessert for two couldn't be easier, with a convenient biscuit crust and tasty macadamia nut cookies sprinkled over a peachy filling.
2 Pillsbury® Perfect Portions® refrigerated buttermilk biscuits (twin-pack from 21-oz package)
1 cup Cascadian Farm® organic frozen sliced peaches (from 10-oz bag), thawed as directed on bag
2 Pillsbury® Ready to Bake!�?Big Deluxe Classics® refrigerated white chunk macadamia nut cookies (from 18-oz package)
2 tablespoons Hershey's® cinnamon chips
2 tablespoons Mounds® coconut flakes
1 pint (2 cups) vanilla ice cream, if desired
1. Heat oven to 350°F (325°F for dark cookie sheet). Spray cookie sheet with cooking spray. Place biscuits 3 inches apart on cookie sheet. Press each into 5-inch round with 1/4-inch-high rim around outer edge.
2. For each pie, spoon half of peaches onto biscuit. Crumble 1 cookie dough round evenly over peaches. Top with 1 tablespoon chips and 1 tablespoon coconut.
3. Bake 22 to 28 minutes or until edges are deep golden brown. Cool 5 minutes. Serve warm with ice cream. | |
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Reply
| | | From: Genie· | Sent: 10/6/2008 7:54 PM |
Blackberry Crisp
For The Filling:
3 Cups Blackberries
3 to 4 Tbsp. Sugar
1 tsp. Fresh Lemon Juice
1 Tbsp. Flour
1 Tbsp. Butter
For The Topping:
½ Cup Flour
3 Tbsp. Brown Sugar, packed
¼ tsp. Cinnamon
Dash Salt
2 Tbsp. Butter, cut in small pieces To Prepare The Filling: In shallow 1-quart oven-proof casserole dish, toss together blackberries, sugar, lemon juice and flour. Cut 1 tablespoon butter into small pieces and sprinkle over blackberries. To Prepare Topping: In small bowl, stir together flour, brown sugar, cinnamon and salt. Combine 2 tablespoons butter into flour mixture using fingertips. When crumbly, sprinkle over blackberries. Bake at 375 degrees F until berries bubble and topping browns, about 40 minutes. If desired, serve with ice cream.
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