Desserts

Instructions

1. In a bowl, cream sugar and shortening. Add egg and vanilla; beat well. Combine dry ingredients and add alternately with milk to the creamed mixture.
2. Spread in a greased 9-in. square baking pan. Bake at 350° for 20-25 minutes. Cool on wire rack.
3. Cut into nine servings. Split each serving horizontally and fill with whipped cream and strawberries. Replace top of cake; garnish with a dollop of whipped cream and more berries.
4. Serve immediately and enjoy!

Instructions

Lemon Curd

1. Combine 1st 3 ingredients in sauce pan over medium heat, stirring with a whisk.
2. Cook until sugar dissolves and mixture is light in color (3 minutes).
3. Stir in Lemon juice and butter. Cook 5 minutes or until mixture thinly coats back of spoon (stirring constantly with whisk).
4. Cool, cover and chill.

Crust and Filling

1. Preheat oven to 400*.
2. To prepare the crust, lightly spoon flour into a dry measuring cup, and level with a knife. Place 2/3 cup flour and 2 tablespoons sugar and butter in a food processor; pulse 6 times or until mixture resembles coarse meal. With processor on, slowly pour ice water through food chute, processing just until blended (do not allow dough to form a ball). Firmly press mixture into bottom of a 9-inch spring form pan coated with cooking spray. Bake at 400* for 10 minutes; cool on a wire rack.
3. Reduce oven temperature to 325*.
4. To prepare the filling, beat cheeses at high speed of a mixer until smooth.
5. Add 1 ¾ cup sugar or 1 1/2 cup honey and the next 4 ingredients (1 ¾ cup sugar through salt); beat well. Add eggs, 1 at a time, beating well after each addition.
6. Pour the cheese mixture into prepared pan.
7. Spoon mounds of lemon curd over filling, and whirl together using the tip of a knife.
8. Bake at 325* for 1 hour and 15 minutes or until cheesecake is almost set.
9. Remove cheesecake from oven, and cool to room temperature.
10. Cover and chill for at least 8 hours.

Instructions

1. In a large mixing bowl, mix apples and blueberries with granulated sugar, flour, spices and lemon juice.
2. Place in a 9 inch square baking dish sprayed with cooking spray.
3. In a bowl combine oatmeal, flour, brown sugar, spices and margarine.
4. Stir with a fork or mix with hand until mixture is crumbly.
5. Sprinkle over apple-blueberry mixture.
6. Bake 30 minutes at 375 degrees.
7. Serve warm with low fat frozen vanilla yogurt, light ice cream, or light whipped topping.

Instructions

1. Make the coffee and leave it to cool in a large bowl.
2. Dissolve 1 Tbsp. sugar in the coffee and add two Tbsp. milk.
3. Separate the egg yolks from the whites in two separate bowls.
4. Whip the yolks with 5 Tbsp. sugar with a an electric whisk to make a very frothy, pale mixture.
5.  Add the mascarpone to the egg yolks and sugar mixture, mixing thoroughly with the whisk.
6. Separately whisk the egg whites with a pinch of salt until stiff.
7. Add the egg whites to the mascarpone cream, stirring from the bottom upward so that they do not lose their stiffness.
8. Soak the ladyfingers in the coffee and arrange them on the bottom of a 9×11 Pyrex or in individual dessert glasses.
9. Make up the tiramisu by alternating layers of the cream with layers of coffee-soaked ladyfingers.
10. Decorate with cocoa powder, cinnamon, and dark chocolate flakes.

Instructions

1. Preheat oven to 350 degrees.
2. Grease and flour one 9 x 13 inch baking pan.
3. Sift flour and baking powder together and set aside
4. Cream butter and sugar together until fluffy. Add eggs and vanilla extract, beat well.
5.  Add flour mixture to the butter mixture 2 tbsp at a time, mix until blended. Pour batter into prepared pan.
6. Bake at 350 degrees for 30 minutes. Pierce cake several times with a fork.
7. Combine milks together and pour over the top of the cooled cake.
8. Spread Cool Whip Lite over the top of cake.
9. Keep refrigerated until serving.

Instructions

1. Preheat oven to 400 degrees F. Cut top third off all 6 apples. Set aside tops.
2. Use a melon baller to scoop the flesh of each apple, leaving 1/8-inch thick shell. Reserve shell, remove, and discard seeds and core.
3. Add flesh to a saucepan and combine 3 Tbsp. water, corn starch, and cinnamon. Cook and stir over medium until apples are softened and liquid thickens, about 5 minutes. Return filling to apple shells.
4. Roll dough into a large circle. Cut ¼ inch wide X 3 ½ inch long strips. Weave a lattice crust on top each apple or get creative and design your own crust. Discard trimmings.Brush egg over dough and sprinkle with coarse sugar. Line a 13 X 9 baking pan with foil; coat with nonstick cooking spray. Place apples and apple tops on prepared baking sheet.
5. Bake 25 minutes or until apples are soft, filling is bubbly, and crust is golden.
6. Can serve with 2 Tbsp. cool whip or vanilla light ice cream.

Instructions

1. 1.Preheat oven to 350 degrees F (175 degrees C).
2. 2.Mix flour, white sugar, baking powder, baking soda, and salt in a bowl. Cut in cold butter with a pastry blender until mixture resembles coarse crumbs. Whisk milk, 3 tablespoons lemon juice, lemon zest, and vinegar in a small bowl and stir into flour mixture until moistened; turn out onto a lightly floured surface.
3. 3.Knead dough briefly for 5 or 6 turns. Pat or roll dough out into 3/4 inch-thick round. Cut with open end of a 1 1/2 inch diameter glass into 16 circles and arrange on a baking sheet leaving 1 inch between each round scone.
4. 4.Bake in preheated oven until bottom edges are lightly tan, 11 to 14 minutes. Allow scones to cool for 15 minutes.
5. 5.While scones are cooling, stir confectioners’ sugar, melted butter, 2 1/2 tablespoon lemon juice, and vanilla extract in a bowl until smooth. Stir water into sugar mixture, 1 tablespoon at a time, until mixture is easily drizzled.
6. 6.Drizzle glaze over warm scones.

Instructions

1. In a large bowl, toss berries with lemon juice, corn starch, sugar, and liquor.
2. Pour into baking dish sprayed with Pam.
3. In food processor (or bowl) combine all topping ingredients except oatmeal. Mix well. Add oatmeal. Mix in lightly.
4. Sprinkle over berry mixture.
5. Bake 30 minutes at 350 degrees.

Instructions

1. Form puff pastry sheet into circle on a foil lined cookie sheet or a pizza stone. Crimp edge to form round edge. Sprinkle inside of pastry shell with the flour and powdered sugar mixture. Set aside.
2. Place apples in baking dish. Add 2 Tbsp. sugar. Cover. Microwave for 6 minutes.
3. Drain apples of any juice. Spread evenly on tart shell.
4. Sprinkle with 2 Tbsp. of sugar. Dot with butter. Sprinkle with brandy.
5. Bake at 375 degrees for 45 minutes until shell is golden brown.
6. Sift with 1 Tbsp. confectioner sugar just before serving.
7. Serve with fat free Cool Whip if desired.