Desserts

Instructions

Crust:

1. Preheat oven to 400 degrees.
2. Grease a 9-inch spring-form pan with cooking spray.
3. Crumble cookies in a food processor until fine.
4. Transfer crumbs to a small bowl and fork in softened butter until crumbled.
5. Pat crumbs onto the bottom of the prepared spring-form pan.
6. Bake for 5 minutes and then remove from oven.

Cheesecake Filling:

1. Reduce heat to 325 degrees.
2. Add whipped cream cheese to  a large bowl.
3. Add 1/4 cup sugar and the next 4 ingredients(1/4 cup sugar through salt);beat well. Add eggs, 1 at a time, beating well after each addition.
4. Pour the cream cheese filling over prepared crust in spring-form pan.

Pumpkin Pie Filling:

1. Beat eggs in a medium bowl.  Stir in pumpkin and salt, cinnamon, ginger, and cloves.
2. Gradually stir in milk.
3. Spoon 1/4 cup pumpkin mixture over cream cheese filling and whirl in together using the tip of a knife.  Repeat until swirled in total of 2 cups of pumpkin mixture.
4. Bake at 325 degrees for 1 hour and 15 minutes or until cheesecake is almost set.
5. Remove cheesecake from oven and cool to room temperature.
6. Cover and chill for at least 8 hours.
7. Before serving, carefully remove cheesecake from spring-form pan by running blunt knife along the sides of the cheesecake to release from the spring-form mold.
8. Serve with fresh whipped cream.

Instructions

1. Line 3 (9-inch) round cake pans with wax paper; lightly grease and flour wax paper. Set pans aside.
2. Stir together first 4 ingredients.
3. Beat eggs and next 4 ingredients at medium speed with an electric mixer until smooth. Add flour mixture, beating at low speed until blended. Fold in carrot and next 3 ingredients. Pour batter into prepared cakepans.
4. Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 15 minutes. Remove from pans, and cool completely on wire racks.
5. Make cream cheese frosting while cakes are cooling.  Beat butter and cream cheese at medium speed with an electric mixer until creamy. Add powdered sugar and vanilla; beat until smooth.
6. Spread Cream Cheese Frosting between layers and on top and sides of cake.
7. Decorate cake with toasted nuts and coconut.

Instructions

1. Melt butter in a 13 X 9 – inch baking dish.
2. Combine flour, ½ cup sugar, baking powder, and salt: add milk or milk substitute, stirring just until dry ingredients are moistened.  Pour batter over butter (do not stir).
3. Bring remaining ½ cup sugar, peach slices, and lemon juice to a boil over high heat, stirring constantly; pour over batter (do not stir).  Sprinkle with cinnamon, if desired.
4. Bake at 375 degrees F for 40 – 45 minutes or until golden brown.  Serve cobbler warm or cool.

Instructions

1. Preheat oven to 300 degrees F. Grease one 10 inch round cake pan and set aside.  (May line pan with parchment paper to help unmold cake).
2. In a small saucepan over medium heat combine the water, salt, and sugar. Stir until completely dissolved and set aside.
3. In the top half of a double boiler or in a microwave oven, melt the bittersweet chocolate. Pour the chocolate into the bowl of an electric mixer.
4. Cut the butter into pieces and beat the butter into the chocolate, 1 piece at a time. Beat in the hot sugar-water.  Slowly beat in the eggs, one at a time.
5. Pour the batter into the prepared pan. Have a pan larger than the cake pan ready, put the cake pan in the larger pan and fill the pan with boiling water halfway up the sides of the cake pan.
6. Bake cake in the water bath at 300 degrees F for 45 minutes. The center will still look wet.  Chill cake overnight in the pan.  To unmold, dip the bottom of the cake pan in hot water for 10 seconds and invert onto a serving plate.

Instructions

1. Preheat oven to 375 degrees.
2. In a large mixing bowl, mix cherries with sugar flour vanilla and cinnamon.
3. Place mixture in a 9 inch X 13 inch baking dish sprayed with cooking spray.
4. In a bowl, combine oatmeal, flour brown sugar, cinnamon, pecans, and butter.
5. Stir with a fork or mix with hand until mixture is crumbly.
6. Sprinkle over cherry mixture.
7. Bake 30 minutes or until the crumble is lightly brown.
8. Serve warm with low fat frozen vanilla yogurt, light ice cram or light whipped topping. Bon Appétit!                               

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.