Um! Yummy!

Ingredients / Directions

Directions:
pkt Active dry yeast
2 x Or cakes compressed yeast
1/4 cup(s) Water * see note
3/4 cup(s) Milk scalded
Sugar
2 teaspoon Salt
1 1/3 cup(s) Butter or margarine divided
1/2 teaspoon Lemon extract
3 x Eggs beaten
4 1/2 cup(s) All-purpose flour
1 can (20 ozs.) sliced apples
3 teaspoon Cinnamon
* Use very warm water (105` to 115`) for dry yeast; use lukewarm water
(80` to 90`) for compressed yeast. Sprinkle dry yeast or crumbled cake into water. Let stand a few minutes
then stir until dissolved. Pour hot milk over 1/3 cup(s) sugar
the salt and 1/3 cup(s) butter. Cool to lukewarm. Add the yeast mixture. Stir in the lemon extract and eggs. Add the flour gradually.
Place the dough in a greased 9x13x2-inch pan. Chill for 1 to 2 hour(s). Turn the chilled dough out onto a floured surface. Roll into a rectangle 16×12-inches. Spread 1/3 cup(s) butter or margarine over 2/3 of the dough.
Fold the unspread portion of the dough over half the covered portion. Fold the 3rd section over the first 2.
Roll the dough to its original size
and repeat this process twice
using the remaining butter. Return the dough to the refrigerator
and chill overnight.
Next day
divide the dough in half. Roll each half into a rectangle 14×9-inches. Cut into strips 14×3/4-inches. Twist and form each strip into a spiral roll. Put a few drained apple slices in center of each. Sprinkle with the cinnamon mixed with 1/2 cup(s) sugar. Cover. Let rise in a warm place
free from draft
until doubled in bulk. Bake in preheated 375` oven for about 12 minutes.
Makes about 2 dozen Wis/Gramma

Yes!

Ingredients / Directions
1 pkt dried figs
5 tbl apricot jam
3 oz chopped blanched almonds
ground cinnamon
14 sht filo pastry
8 tbl unsalted butter melted
4 oz sugar
75 ml water
4 tbl honey
Process the figs in a blender with a little water
adding more water as necessary to form a loose consistency – with the pulse button on the processor. Add the apricot jam and the almonds. Add cinnamon to taste. Mix until combined and separate into 28 balls.
Unroll one sheet of filo pastry
keeping the other sheets damp under a towel. Brush the whole sheet with melted butter. Cut the sheet lengthways into 2 equal parts
fold each in half. Fold the sides lengthways over the filling. Fold the bottom over and roll up into cylinders. Fasten the last inch of pastry with a flour and water paste if necessary. Each stuffed pastry should measure 2 inches by 1 1/4 inches.
Preheat the oven to 350F.
Combine the sugar and water in a saucepan. Bring to the boil and cook for 5 minutes at a simmer. Remove from the heat and add honey
orange flower water and a pinch of cinnamon.
Bake the pastries for 30 minutes or until puffed and golden – turning once.
Transfer to syrup allowing the syrup to penetrate for 2-3 minutes. Remove and allow to dry.
Sprinkle with a combination of 1 teaspoon of cinnamon and icing sugar.
NOTES : Makes 24

Good stuff!

Ingredients / Directions
Baked Pastry Shell

1/4 cup(s) sugar

1 envelope unflavored gelatin

1 1/2 cup(s)s dairy eggnog

2 slightly beaten egg yolks

1/4 cup(s) rum

2 egg whites

2 tablespoons sugar

3/4 cup(s) whipping cream

Caramel Filigree
For filling
in a medium saucepan combine the sugar and gelatin. Add
eggnog and egg yolks. Cook and stir till sugar and gelatin dissolve
and mixture thickens slightly and bubbles. Cool 10 minutes; stir in
rum. Chill till consistency of corn syrup; stir occasionally. Remove
from refrigerator; let stand till partially set (consistency of unbeaten egg whites.

Meanwhile
in a large mixer bowl beat egg whites till soft peaks form
(tips curl). Gradually add the remaining 2 tablespoons sugar
beating
till stiff peaks form (tips stand straight). Fold egg whites into
gelatin mixture.

Beat whipping cream till soft peaks form. Fold cream into eggnog
mixture. Chill till the mixture mounds when spooned; pile into baked
pastry shell. Chill several hour(s) or until set.

About 1 hour(s) before serving
prepare Caramel Filigree and drizzle atop
pie. Pipe additional whipped cream around pie
if desired.

Caramel Filigree: In a heavy 1-quart saucepan heat 1/2 cup(s) sugar over
medium-low heat without stirring. When sugar begins to melt
heat and
stir constantly till mixture is almost a medium caramel color (syrup
will darken after removed from heat). Stir in a few drops of hot water.

Let stand for 1 minute. Using a spoon quickly drizzle the caramelized
sugar over the top of the pie till a web of caramel is built up.

You got to try this!

Ingredients / Directions
1 package ready to bake biscuits
1 (No. 2 1/2) can peeled apricot halves
3 tablespoons flour
3 tablespoons brown sugar
1/4 cup(s) honey Pour apricot juice into small saucepan; reserve drained apricots. Add flour and sugar to juice; place over medium heat; cook
stirring constantly
until mixture thickens. Remove from heat. Place apricot halves in a 10 x 6 x 1 1/2-inch glass baking dish. Pour cooked juice over apricots. Arrange biscuits over apricots. Pour 1/2 teaspoon honey over each biscuit. Bake at 350 degrees F for about 25 minutes or until biscuits are brown.

This is a good one!

Ingredients / Directions
1 (21 ounce) can cherry pie filling
1 (12.4 ounce) tube refrigerated cinnamon rolls Preheat oven to 400 degrees F. Spread pie filling into a greased 8-inch square baking dish.

Set aside icing from cinnamon rolls. Arrange rolls around edge of baking dish. Bake 15 minutes. Cover and bake 10 minutes longer or until golden. Spread icing over rolls.

Serve warm.

Simply good!

Ingredients / Directions
Filling
12 to 14 ripe peaches
peeled
sliced
1/4 cup(s) granulated sugar
1 tablespoon fresh lemon juice
2 teaspoons cinnamon
3/4 teaspoon powdered ginger
3/4 teaspoon vanilla extract

Batter
1/2 cup(s) unsalted butter
1 1/4 cup(s)s flour
1 cup(s) granulated sugar
2 teaspoons baking powder
1 cup(s) milk Preheat oven to 350 degrees F.

Mix together all the filling ingredients. Set the filling aside to draw out the juices. While the filling sits
melt the butter in a 13 x 9-inch baking dish
either in the oven or on the stove.

In another bowl
make the batter. Stir together flour
sugar
and baking powder
and add the milk. Mix until lightly blended. Spoon the mixture evenly over the melted butter. Don”t stir it � that would preclude the development of crunchy edges. Pour the peach filling evenly over the batter. Bake 45 minutes. As the cobbler cooks
the batter will ooze up and around the fruit
creating a moist
golden brown crust.

Serve the cobbler warm
preferably with vanilla ice cream.

Strawberry and Rhubarb Cobbler
In place of peach filling
combine 1 1/2 pounds of rhubarb (cut in 1-inch chunks)
2 1/2 to 3 pints strawberries (halves)
3/4 to 1 cup(s) sugar
2 teaspoons ground aniseed
1 tablespoon fresh lemon juice
and the zest and juice of 1 medium orange.

Not bad!

Ingredients / Directions
Peach Filling
3 cup(s)s fresh peaches
blanched
peeled and strained (see note)
1 cup(s) granulated sugar
1/4 cup(s) cornstarch
1 tablespoon cinnamon
1 1/2 teaspoons ground nutmeg
3/4 teaspoon ground cloves
3/4 cup(s) boiling water

Cream Cheese
16 ounces cream cheese
softened
2 eggs
1 1/2 teaspoons pure vanilla extract
1/4 cup(s) granulated sugar

Crust
3 tablespoons unsalted butter
1 cup(s) granulated sugar
2 cup(s)s flour
1 tablespoon baking powder
1/4 teaspoon salt
1 cup(s) milk Peach Filling: Spray a 9 x 13-inch baking dish with nonstick spray. Pour peaches in bottom of dish.

In a mixing bowl combine sugar
cornstarch
cinnamon
nutmeg and cloves. Pour boiling water over mixture a little at a time
mixing well. Pour this mixture over the peaches.

Cream cheese: Mix together all of the cream cheese ingredients and pour over the top of the peaches. Spread evenly over all of the peaches.

Crust: Cream the butter and sugar together. Slowly add the flour
baking powder
salt and milk. Mix to combine all of the ingredients together well. Pour over the top of the cream cheese mixture. Bake at 350 degrees F for 1 hour(s) and 10 minutes or until top is golden brown. Let rest for 15 minutes after removing from the oven to set the peaches and cream cheese.

Garnish each serving with a peach slice
and serve with vanilla ice cream.

NOTE: To blanch peaches
place in boiling water for 10 minutes. Take out of the water and rinse in cold water. Peel off the outer skin and slice peaches.

Amazing!

Ingredients / Directions
1 (11 ounce) can mandarin orange segments
well drained
1 (8 ounce) can crushed pineapple
well drained
1 cup(s) milk
1 small box vanilla instant pudding and pie filling mix
1 cup(s) frozen nondairy whipped topping thawed
1/2 cup(s) sweetened coconut flakes
1 (6 ounce) crumb pie shell
Additional whipped topping (optional)
Additional coconut (optional) Chop orange segments. Lightly press orange pieces and pineapple between layers of paper towels to remove excess moisture.

In medium bowl
combine milk and pudding mix; stir well. Add whipped topping; stir well. Add coconut
oranges and pineapple; stir well. Pour into crust. Cover; refrigerate overnight or until firm enough to cut.

Garnish with additional whipped topping and coconut if desired.

All good!

Ingredients / Directions
Cooked
mashed pulp of 1 cantaloupe
1/2 cup(s) granulated sugar
8 tablespoons flour
1/4 teaspoon salt
3 egg yolks
2 tablespoons water
1 tablespoon butter
1 baked pie shell Combine dry ingredients and add to hot pulp. Stir until thick. Beat yolks and water. Add a little cantaloupe mixture to yolks to heat gradually. Continue cooking
stirring until thick and creamy. Add butter and pour into baked
cooled pie shell. Cover with Meringue.

Meringue
3 egg whites
1/4 teaspoon cream of tartar
6 tablespoons granulated sugar

Beat all the ingredients until stiff. Top pie and bake in preheated 400 degrees F oven until delicately brown on top.

It’s ok!

Ingredients / Directions
1 (9-inch) pie crust
baked and cooled

Filling
2/3 cup(s) granulated sugar
1/4 cup(s) cornstarch
1/4 teaspoon salt
1 cup(s) canned unsweetened coconut milk
1 1/2 cup(s)s whole milk
4 large egg yolks
3 tablespoons unsalted butter
cut into tablespoons
2 teaspoons vanilla extract
1 1/2 cup(s)s sweetened shredded coconut
toasted
(divided use)

Topping
1 1/2 cup(s)s heavy cream
2 tablespoons confectioners” sugar
1 teaspoon vanilla extract
Freshly grated nutmeg
for garnish Filling: In a medium saucepan
stir together the sugar
cornstarch
and salt until well combined. Gradually whisk in 1/4 cup(s) of the coconut milk to form a smooth paste. Whisk in the remaining coconut milk and the whole milk. Place over medium heat and bring to a slow boil
whisking constantly. Remove the pan from the heat.

In a medium bowl
whisk the egg yolks until smooth. Whisk about 1/ 2 cup(s) of the hot coconut mixture into the yolks
then add the yolk mixture to the saucepan. Raise the heat to medium-high and bring to a boil
whisking constantly. Continue to boil
whisking constantly
for 1 minute
or until very thick.

Remove from the heat
scrape the bottom of the pan with a spatula
and whisk until smooth. Whisk in the butter pieces until melted. Whisk in the vanilla and 1 1/4 cup(s)s of the toasted coconut (reserve the remaining 1/4 cup(s) toasted coconut for garnish).

Spoon the warm filling into the pie crust and press a piece of plastic wrap directly on its surface. Refrigerate the pie for at least 4 hour(s)
or until thoroughly chilled.

Whipped Cream Topping: In an electric mixer
using the whisk attachment or beaters
beat the cream on medium low speed for 30 seconds. Increase the speed to medium-high and add the confectioners” sugar and vanilla. Beat until the cream forms soft peaks.

Remove the plastic wrap. Spread the whipped cream over the chilled pie and using a rubber spatula
sweep it into dramatic swirls.

Sprinkle with the nutmeg and the reserved toasted coconut. Serve immediately or refrigerate until ready to serve.