| Desserts |
| Apple Brown Betty | Serves | 8 |
| 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 |
| Apple Juice | 0.75 | c |
| Raisins | 0.5 | c |
| Honey | 0.75 | c |
| Brown Sugar | 0.25 | c |
| Flour | 3 | T all purpose |
| Cinnamon | 1 | tsp |
| Oats | 0.5 | c quick cooking rolled |
| Flour | 0.5 | c, whole wheat |
| Wheat Germ | 0.5 | c |
| 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. |
| Apples | 4 | peeled and cored |
| Cranberries | 1.5 | c |
| Water | 1.33 | c |
| Honey | 0.33 | c |
| Sugar | 1 | c |
| Salt | 0.125 | tsp |
| Cinnamon | 3 | " stick |
| 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 |
| Cornstarch | 1 | T |
| Sugar | 0.5 | c |
| Cinnamon | 0.25 | tsp |
| Nutmeg | 0.125 | tsp |
| Flour | 1 | c |
| Brown Sugar | 0.5 | c |
| Butter | 6 | T unsalted, cubed |
| Nuts, Almonds, sliced | 0.25 | c |
| Apples, Baked | Serves |
| 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. |
| Sugar | 1.25 | c |
| Alcohol, Rum | 0.25 | c |
| Cake | 1 | pound, 9" long |
| Ice Cream | 1 | c vanilla, spreadably soft |
| Ice Cream | 1 | pint coffee, spreadably soft |
| Egg White | 6 |
| Salt | pinch |
| Sugar | confectioners |
| Alcohol, Brandy | 2 | T |
| Baklava | Serves |
| 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) |
| Sugar | 0.5 | c |
| Cinnamon | 1 | tsp |
| Phyllo Dough | 1 | lb |
| Butter | 0.5 | lb |
| Honey | 12 | oz |
| 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 |
| Yogurt | 8 | oz plain |
| Berries, Blueberries | 3 | c |
| Brown Sugar | 0.33 | c |
| 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. |
| Flour | 1 | c |
| Salt | dash |
| Baking Powder | 2 | tsp |
| Sugar | 0.75 | c |
| Milk | 1 | c |
| Butter | 0.5 | c |
| Cinnamon | 2 | tsp |
| Berries, Blueberries | 1 | pt. |
| Blueberry Crunch | Serves |
| 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. |
| Flour |
| Salt | 0.5 | tsp |
| Sugar | 0.5 | c |
| Berries, Blueberries | 3 | c |
| Lemon Juice, Fresh | 2 | T |
| Oatmeal | 0.5 | c |
| Brown Sugar | 0.25 | c |
| Vanilla | 0.25 | tsp |
| Butter | 0.25 | lb |
| Blueberry Sherbet | Serves |
| 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. |
| Berries, Blueberries | 3 | c |
| Sugar |
| Gelatin, Unflavored | 1 | envelope |
| Milk, Evaporated | 1 | 13 oz can |
| Lemon Juice, Fresh | 2 | T |
| Egg White | 1 |
| 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. |
| Berries, Blueberries | 1 | pt |
| Sugar | 0.75 | c |
| Butter | 0.25 | c |
| Egg | 1 |
| Baking Powder | 1.5 | tsp |
| Salt | 0.125 | tsp |
| Milk | 0.5 | c |