Toasted Peach Almond Dessert

INGREDIENTS

8 peaches, pitted and sliced
1/4 cup lemon juice
2/3 cup brown sugar
2/3cup flour
1/4 cup butter, melted
2 tsp. cinnamon
1/2 cup almonds sliced

DIRECTIONS

Combine peaches, lemon juice and one third cup of the brown sugar together and mix well. Place in a large baking dish. Combine flour, butter, one third cup brown sugar and cinnamon together to form a crumb mixture. Sprinkle over peaches and top with almonds. Bake at 350 degrees for 40 minutes.

Viennese Cherry Cheese Torte

INGREDIENTS

1 package Golden Cake Mix
2/3 cup Sugar
3 large Eggs
1/4 teaspoon ground nutmeg
1 stick Butter, softened
2 tablespoon Milk
2/3 cup Water
2  21-ounce Cherry Pie Filling
11 ounces Cream Cheese, softened

DIRECTIONS

Preheat oven to 375°F. Grease and flour two 8×1 1/2 or 9×1 1/2 inch round layer pans.

Combine dry cake mix, eggs, butter, and water in large mixer bowl. Mix, bake, and cool as directed on package. Refrigerate layers to make splitting easier. Split each cake into 2 thin layers.

For filling, beat cream cheese, sugar, nutmeg, and milk until smooth.

Place one layer on cake plate. Spread with 1/2 cup cream cheese filling; top with 1/2 cup cherry filling. Repeat layers, ending with cake layer.

Spread remaining cream cheese filling over top layer and top with remaining cherry filling.

Refrigerate until ready to serve.

Lemon Raspberry Tarts

INGREDIENTS

2 cups lemon pie filling
1 cup sour cream
10 ounces frozen raspberries, thawed
2 tablespoons granulated sugar
1 tablespoon cornstarch
10 baked tart shells

DIRECTIONS

Combine lemon pie filling and sour cream and refrigerate.

Drain raspberries, reserving syrup.

Combine sugar and cornstarch in saucepan and gradually stir in 2/3 cup
of the reserved syrup.

Cook, stirring frequently until mixture thickens and boils.

Remove from heat, cool then refrigerate.

Fill tarts with lemon mixture. Place 2-3 berries on top. Spoon glaze on top of the raspberries.

Chocolate Raspberry Sundaes

INGREDIENTS

1/4 cup light corn syrup
1/4 cup water
3 tablespoons all-fruit raspberry spread
2 tablespoons unsweetened cocoa powder
2 teaspoons cornstarch
1/2 teaspoon vanilla
1 pint nonfat frozen raspberry yogurt

INSTRUCTIONS

In a small saucepan, combine the corn syrup, water and raspberry spread.

In a small bowl, stir together the cocoa and cornstarch.

Add the cocoa mixture to the saucepan and mix well.

Cook over medium-low heat until thickened, about 2 minutes. Remove from
the heat and stir in the vanilla.

Serve warm or cold over frozen yogurt.

Trifle

INGREDIENTS

1 (12 ounce) container frozen whipped topping, thawed
1 (8 ounce) container sour cream
1 (9 inch) angel food cake
1 (3.4 ounce) package instant vanilla pudding mix
3 kiwis, peeled and sliced
1 pint fresh strawberries, sliced
3 bananas, peeled and sliced
1 (15 ounce) can crushed pineapple, drained
1 sprig fresh mint

DIRECTIONS

1. In a medium bowl, fold sour cream and unprepared pudding mix into the whipped topping.
2. Cut the cake into thirds, horizontally.
3. Line a large trifle or other glass serving bowl with kiwi and strawberry slices, reserving two whole strawberries and two kiwi slices. Place one layer of cake in bottom of bowl, top with 1/3 of bananas and pineapple, and 1/3 of whipped topping mixture. Repeat layering until all ingredients are used.
4. Make fan garnishes of whole strawberries by slicing from just below the stem. Garnish assembled trifle with fanned strawberries, reserved kiwi slices, and a sprig of mint. Refrigerate until serving.

15 Servings

Source: Allrecipes

Rhubarb Cobbler

INGREDIENTS

3/4 cup white sugar
2 tablespoons cornstarch
4 cups chopped rhubarb
1 tablespoon water
1 tablespoon butter, diced
1 teaspoon ground cinnamon
1 cup all-purpose flour
1 tablespoon white sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup butter
1/4 cup milk
1 egg, beaten
2 tablespoons white sugar

DIRECTIONS

1. Preheat oven to 400°F. Lightly grease a 9 inch square baking dish.

2. In a saucepan, mix 3/4 cup sugar and cornstarch. Stir in the rhubarb and water. Bring to a boil. Cook and stir for 1 minute. Transfer to the prepared baking dish. Dot with butter, and sprinkle with cinnamon.
3. In a medium bowl, sift together flour, 1 tablespoon sugar, baking powder, and salt. Cut in the butter until the mixture resembles coarse crumbs.
4. In a small bowl, mix the milk and egg. Add all at once to dry ingredients, stirring just to moisten. Drop by teaspoonfuls on top of the rhubarb mixture. Sprinkle with sugar.
5. Bake for 20 minutes in the preheated oven, until crisp and lightly browned.

9 Servings

Source: Allrecipes

Banana Ice Cream

INGREDIENTS
2 cups skim milk
1/2 (12 fluid ounce) can evaporated milk
1/2 cup white sugar
1 teaspoon vanilla extract
2 bananas, mashed

DIRECTIONS

1. In a medium bowl, mix together the skim milk, evaporated milk, sugar and vanilla. Pour into an ice cream maker, and freeze according to the manufacturer’s instructions.

2. When the ice cream is done freezing, add the bananas and let them mix in. Transfer to a freezer container, and freeze overnight before serving to improve the texture.

8 Servings

Peach Cobbler

INGREDIENTS

1 (29 ounce) can sliced peaches, drained
5 slices white bread, crusts trimmed
1 1/2 cups white sugar
2 tablespoons self-rising flour
1 egg, beaten
1/2 cup margarine, melted

DIRECTIONS

1. Preheat the oven to 350 degrees°F

2. Place the peaches into the bottom of a buttered 9 inch square baking dish. Cut each slice of bread into 4 strips, and place over the peaches. In a medium bowl, whisk together the sugar, flour, egg and margarine; pour over the bread.

3. Bake for 35 to 45 minutes in the preheated oven, or until golden brown.

6 Servings