Preheat oven to 350. Peel and slice apples thin. Lay apples on bottom of pan. Mix the rest of ingredients in bowl until crumbly and spoon over apples. Bake 35 - 40 minutes until apples are tender. Serve with vanilla ice cream. Makes one 9x13 pan
Apple Crisp by Cara Sullenger
Apples: slice to fill 8x8 or 9x13 half full.
1 tsp cinnamon
½ tsp salt
½ cup white sugar
¼ cup brown sugar
Sprinkle over apples. Add ¼ cup water, and fill rest of pan with apples.
Topping (I like to double):
Mix above ingredients with fork until crumbly. Sprinkle over apples. Bake at 350 for 40 minutes.
APPLE CRISP (Best of Desserts) by Lee Hurst
Mix and put in bottom of 8x12 pan:
¾ cup water
¾ cup sugar
1 ½ tsp cinnamon
Cut in pieces and sprinkle over four quarters peeled and sliced apples:
1 ½ cups flour
1 ½ cups brown sugar
1 ½ tsp butter
Bake at 350 for 40 minutes.
2 cups whole milk (or 2 cups half & half)
1/4 cup butter
2/3 cup brown sugar (light or dark, depending on taste preference)
2 teaspoons cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon vanilla extract
3 cups bread, torn into small pieces (french bread works best)
In medium saucepan, over medium heat, heat milk (or half & half) just until film forms over top. Combine butter and milk, stirring until butter is melted. Cool to lukewarm. Combine sugar, eggs, cinnamon, nutmeg, and vanilla. Beat with an electric mixer at medium speed for 1 minute. Slowly add milk mixture. Place bread in a lightly greased 1 1/2 quart casserole.. Pour batter on top of bread. Bake at 350 degrees F for 45 to 50 minutes or until set. Serve warm.
Mix everything together and bring to a boil for 3 - 4 minutes, stirring constantly. Set aside for 5 minutes, then pour on warm bread pudding.
Caramel Ice Cream Topping
1 ½ c brown sugar
1 Tbsp cornstarch
1 c light cream
2 Tbsp butter
Combine sugar and cornstarch. Add cream and butter. Cook and stir until boiling. Reduce heat. Simmer 8 to 10 minutes. Stir occasionally, until mixture thickens. Makes 1 ¾ cups. Will store in refrigerator for two weeks.
Combine flour, salt and shortening. Beat egg yolk and add enough milk to make 2/3 cup. Stir into flour mixture. On floured
surface, roll out 2 of dough to fit a cookie sheet. (It will be very thin). Put dough on cookie sheet and sprinkle cereal over crust. Spread apples over the crust and cereal. Roll out the rest of the dough and place on top of apples. Beat egg whites until foamy. Spread on crust with pastry brush. Make slits in crust. Bake 350 degrees for 50 minutes or until crust is browned.
Drizzle with the following while still warm:
1cup powdered sugar mixed with 3 or 4 tbsp. of hot milk.
BAKED CHEESECAKE By Michelle Miskin
1 pkg graham crackers (10)
2 tbsp sugar
1/4 cup butter, melted
Place crackers in sealed plastic bad and crush with rolling pin. Crush to fine texture like sand. Stir together crumbs, sugar, and butter. Pat into buttered 10 inch round pan. Bake at 375 for 8 minutes. Set aside to cool
16 oz cream cheese, softened
2 eggs, beaten
1/2 cup sugar
1 tsp vanilla
1/2 tsp lemon juice
Beat together with electric beater. Pour into graham cracker crust. Bake at 375 for 20 minutes or until center is almost set. Remove and cool for ten minutes.
1 cup sour cream
3 tbsp sugar
1/2 tsp vanilla
1/8 tsp lemon juice
Combine sour cream, sugar, vanilla, and lemon juice and blend until smooth. Pour on top of cake. Bake for ten minutes. Chill for at least five hours. Serve with crushed berries or fruit topping of your choice.
Caramel GLazed Raspberry Crème Brulee
2 cups heavy cream
8 large egg yolks
½ cup granulated sugar
¼ to ½ tsp vanilla extract
fresh raspberries or raspberry jam
Heat heavy cream almost to a simmer. In a medium bowl, stir eggs yolks and sugar just until blended. Gradually stir in cream. Stain through a fine mesh sieve into a bowl. Stir in vanilla extract. Place in the bottom of six 6-ounce ramekins 4 to 5 fresh raspberries (or two tsp jam). Fill the ramekins with mixture and place in water bath. Set the pan in the oven at 250. Bake until custard is set and still slightly quivery in the center, 1 to 1 ½ hours. Remove ramekins from water; let cool to room temperature. Cover with plastic wrap and refrigerate for 8 hour to two days. Blot any excess moisture off the top before caramelizing.
½ cup granulated sugar
¼ cup water.
Place a bowl filled with cold water near the stove. Put the sugar into a small heavy saucepan. Drizzle the water over the top.
Over medium heat, without stirring, swirl the pan until a clear syrup forms. The syrup needs to clarify before it boils, so keep a close eye on it. Once it does, increase the heat to high, and bring the syrup to a rolling boil over high heat. Cover the pan tightly and let boil two minutes. Uncover and cook until the syrup begins to darken. Swirl the pan until the syrup is amber. Dip the bottom of the pan in cold water to stop cooking and spoon a tablespoon of caramel over the custards, tilting to cover. If the caramel starts to get too dark, dip again in cold water. If it starts getting thick before you are done, reheat over low heat. Refrigerate about one hour or more, up to 8 hours.
Carameled Popcorn by Cathy Hanna