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| Desserts |
| Apple Dumplings Ingredients: 2 cups self-rising flour 1/2 cup apple juice 1/2 teaspoon ground cinnamon 1 cup diced apples 2 (46 fluid oz.) cans apple juice 1 tablespoon cornstarch Directions: 1. In a medium bowl, combine flour, 1/2 cup apple juice and cinnamon, stirring until smooth. Stir in diced apples. 2. Into a 4-quart pot with a tight fitting lid, pour 2 cans of apple juice. Bring to a boil over medium heat. Drop diced apple mixture by soup-spoonfuls into boiling juice. Cover and let boil 20 minutes. Do not remove lid during cooking. After 20 minutes, remove dumplings from pan; set aside. 3. Stir cornstarch into remaining apple juice in pot and cook until thickened. Serve over dumplings. Bramblewood Blackberry Pie Ingredients: 2 1/4 cups all-purpose flour 1 teaspoon salt 1/2 cup vegetable oil 3 tablespoons cold water 2/3 cups white sugar 1/2 teaspoon ground cinnamon 3 cups fresh blackberries Directions: 1. Preheat oven to 425 degrees F (220 degrees C). 2. Mix together 2 cups flour and salt in a medium mixing bowl. Make a well in the center, pour in the oil and water and stir together. 3. Seperate the dough into two balls, using 3/4 of the dough for the first ball and 1/4 of the dough for the second. Place a sheet of wax paper over the bigger ball of dough, and roll it out; the dough can be crumbly, and the wax paper will help keep the dough in one large piece. Line an 8-inch pie pan with dough. Roll out the small ball of dough similarly; set aside. 4. In a small bowl, mix together sugar, 1/4 cup flour, and cinnamon. Place berries in a large bowl, and sprinkle sugar mixture over the berries. Gently stir to coat. Spread filling into the dough lined pie pan. Cover with top crust, and pinch the crusts together. Poke holes in the top to allow steam to escape during baking. Line the edges of the crust with tin foil to prevent burning. 5. Bake for 30-45 minutes, or until crust is lightly browned and filling is hot and bubbly. Frozen Sherbert Dessert Ingredients: 1 (10 oz.) package frozen rasberries 1/2 gallon pineapple sherbert 2 firm bananas, sliced Directions: 1. Place rasberries in hot water for 5 minutes to thaw slightly. Empty sherbert into a large bowl. Stir in rasberries and bananas. Place bowl, covered, in freezer until firm. Pumpkin Butter Ingredients: 1 (29 oz.) can solid pack pumpkin puree 1 tablespoon pie spice 1 (2 oz.) package dry pectin 4 1/2 cups white sugar Directions: 1. Mix solid pack pumpkin puree, pumpkin pie spice and dry pectin in a medium saucepan over high heat. Bring to a boil. Mix in sugar all at once. Stirring constantly, return to a full boil, and boil for 1 minute. Remove from heat. Transfer immediately to sterile containers. Seal and chill in refrigerator until serving. Cakes Cherry Cheesecake Ingredients: 2 cups graham cracker crumbs 1/4 cup real maple syrup 1 (8 oz.) package firm silken tofu 1 (8 oz.) container non-dairy creamcheese 1 tablespoon lemon zest 1 1/2 lemons, juiced 1 cup confectioners' sugar 1 tablespoon cornstarch 2 tablespoons soy milk 1 (21 oz.) can cherry pie filling Directions: 1. Preheat oven to 350 degrees F (175 degrees C). 2. In a medium bowl, mix together graham cracker crumbs and 1/4 cup maple syrup. Press into pie tin. Bake for 5 minutes. 3. In a blender, combine tofu, vegan creamcheese, lemon zest and juice, and confectioners' sugar. Dissolve cornstarch in soy milk, and add to the blender. Blend until smooth. Pour filling into crust. 4. Bake for 25 minutes at 350 degrees F. Reduce heat to 325, and continue for 15 minutes, or until set. Cool on a wire rack, and then chill for several hours. 5. Invert onto a plate, and then invert again onto a serving platter. Pour cherry pie filling over the top, and serve. |
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