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Recipes - Desserts
Apple Pie
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5 cups dried sliced apples
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3 cups boiling water
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½ cup sugar
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2 Tbsp cornstarch
Combine apples and boiling water. Let stand 15 minutes. Drain liquid into
saucepan. Stir together sugar and cornstarch. Add to liquid. Add cinnamon
and nutmeg. Cook over medium heat, stirring constantly, until mixture boils.
Add apples. Pour into pastry lined pie plate. Top with remaining pastry. Seal
edges. Bake in 425° F oven 45 minutes or until apples are tender. Makes one
9" pie.
Variations:
Apple Cobbler:
Prepare pie fi lling. Add ½ cup dark raisins, optional. Pour into baking dish. (To
prevent bubbling over, baking dish should be at least one inch deeper than
fi lling). Combine
2
Sprinkle over fi lling. Bake in 350° F for 45 minutes or until apples are tender.
Apple Turnovers:
Thaw 6 frozen pastry shells. Prepare ½ recipe pie fi lling. Roll out pasty shells,
one at a time, on lightly fl oured board, to about a 7-inch square. Spoon fi lling
into center of each. Brush edges with lightly beaten egg. Fold over one half of
the square to form a triangle. Seal edges with fork. Brush tops with beaten egg.
Sprinkle with sugar. Cut 2 air vents in each. Transfer to ungreased baking sheet
with spatula. Bake in 435° F for 20 minutes or until browned. Makes 6.
Nectarine Angel Cake
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1 angel food cake
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2 cups dried nectarine slices
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2 cups water or fruit juice
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1 tsp cinnamon
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¼ cup sugar
In saucepan soak dried nectarine slices in water or fruit juice for 1 hour. Add
cinnamon and bring to a boil. Cook until most of the liquid has been absorbed,
approximately 10 minutes. Stir often. Place fruit in blender and puree. Add
¼ cup sugar and apricot nectar or orange juice. Mix well. Chill. In small bowl
whip whipping cream until soft peaks form. Flavor with vanilla and 1 tsp sugar.
Gently fold chilled nectarine puree into whipped cream. Slice angel food cake
into 2-3 horizontal layers. Spread fi lling between each layer and chill before
serving.
Desserts
/
cup granola, 2 Tbsp brown sugar and 2 Tbsp soft butter.
3
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½ tsp cinnamon
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Dash nutmeg
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Pastry for 9-inch 2-crust pie
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Sugar and cinnamon
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2 Tbsp apricot nectar or orange juice
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1 cup whipping cream
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1 tsp vanilla
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1 tsp sugar
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