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8 crescent roll dough triangles 2 granny smith apples--peel, core, slice sugar cinnamon orange zest juice of two oranges Slice each crescent roll triangle into two triangles. Place a slice of apple on each triangle and roll it up to encase the apple. Place all the little bundles into a dish, touching each other slightly. Mix the cinammon and sugar together and sprinkle over the top of all the bundles. Sprinkle orange zest over them also. Drizzle the orange juice between the bundles, not over them. Bake at the temperature given on the crescent roll dough directions until browned |
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8-10 apples peeled, cored and sliced, cut into 1/3 inch thick rounds 2 cups all-purpose flour, sifted 1 12-oz can or bottle of ale 1/2 tsp salt oil, lard or shortening confectioners sugar Combine ale, flour and salt with a fork or whisk, until mixture is smooth. Dip apple slices in mixture. Fry in deep fat or in 1 inch of oil in heavy skillet at 370. Drain. Sprinkle with confectioners sugar. Serve immediately. Serves 4-6 |
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cooking spray, vegetable oil 1 cup cherries, bing 4 tsp brandy, cherry 2 tbs flour, whole-wheat 1 1/2 tbs fructose 1/2 cup milk, evaporated, skim 2 tbs milk, evaporated, skim 1 lg egg; beaten 1 tsp vanilla sugar, powdered; (optional) Preheat oven to 325. Spray four 4 oz. ramekins or custard cups with vegetable cooking spray. Divide cherries among prepared ramekins; sprinkle 1 tsp kirsch over each. In medium sized bowl, combine flour and fructose. Stir in evaporated skim milk, egg and vanilla; whisk until well blended. Divide the mixture evenly on top of cherries. Place ramekins in baking dish; add enough hot tap water to reach halfway up sides. Bake 30 minutes or until edges are set but centers are still soft. Serve warm, lightly dusted with confectioners sugar. |
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4 peaches, ripe, peeled, halved 1/4 cup dry white wine 1/4 tsp ground cinnamon 2 Tbsp firmly packed brown sugar 1 tsp lemon juice yogurt and fresh berries Place peach halves in a microwave casserole. Combine the wine, cinnamon, brown sugar and lemon juice. Pour over the peaches. Cover tightly and microwave on high for 2 minutes. Turn peaches over and microwave, covered, for 3 minutes. Cool. Serve with yogurt and fresh berries. |
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8 firm, but not ripe bananas, thinly sliced 2 tbsp melted butter 6 tbsp confectioners' sugar vanilla ice cream, frozen yogurt or whipped cream. Put rack in center of oven; heat to 400F. Grease 6, 12-oz capacity souffle or small baking dishes. (You may use large custard cups.) Set on baking sheet. Divide bananas between souffle dishes, overlapping them evenly and attractively. Lightly brush tops with melted butter. (Can be prepared up to 2 hours ahead to this point and kept at room temperature.) Before cooking, evenly press confectioners' sugar through fine wire mesh strainer to cover surface, using about 1 tbsp per serving. Bake until bananas are very warm, about 8 minutes. Turn oven to broil and move cookie sheet to within 8 inches of heat source. Broil until surface lightly browns, about 2 minutes more. Serve with a small scoop of ice cream or frozen yogurt or a dollop of whipped cream. Serve immediately. |
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2 cups sugar 2/3 cups light corn syrup 1 cup water salt (a few grains) Cook without stirring to 300 degrees (brittle), using a low flame after 280 degrees in order to keep the syrup a light straw color. As crystals collect on sides of pan, wipe them away with a damp cloth. Don't stir them down into the syrup. --Preparation-- Select materials to be glazed - nuts, candied fruits, dried fruits, fresh fruits, dates, figs or figs stuffed with nuts, etc. Prepare glaze syrup as above. Remove from heat, place over another pan containing boiling water. This is to keep the syrup from thickening too quickly while dipping. Dip pieces one at a time in the syrup. As little syrup as possible should adhere to each piece. The glaze should entirely cover the piece, but the base of the glazed piece should be only a trifle larger than the piece itself. Drop each piece into the syrup, push it below the surface, lift it up on a fork, remove excess syrup; then turn the fork upside down and place each piece on an oiled surface. Do not agitate the syrup any more than is absolutely necessary while dipping, or it may crystallize. When juicy fruits are glazed, be careful not to pierce the fruit with the fork so the juice flows. Juicy fruits should be dipped shortly before using. |
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4 cup sugar 3 cup water 1 tbsp allspice 1 tbsp whole cloves 1 lg stick cinnamon 1 cup vinegar cantaloupe rind Select melons which are slightly under ripe. Remove rind and all soft portions. Cut in pieces suitable for serving. Cover with a brine made by dissolving 4 tbsp salt in 1 quart water. Let stand 3 hours, drain, rinse in cold water. Add rind to syrup made of remaining ingredients. There should be sufficient syrup to cover rind. Boil 10 minutes. Let stand overnight. Boil slowly until rind is clear. |
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2 cups cantaloupe; diced 2 tbsp red bell pepper;minced 1 tbsp jalapeno; seeded & minced 1 tbsp cilantro;minced 1 tbsp rice wine vinegar Combine all ingredients in a nonreactive bowl. Chill for at least 1 hour. |
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6 sweet potatoes; cooked and peeled 1 cup guava jelly 2 tbsp butter or margarine Grease a 13x9x2-inch baking dish. Cut sweet potatoes into lengthwise halves and arrange in a single layer in prepared dish. In a saucepan, heat jelly and butter, stirring occaisionally, until melted. Drizzle half of the guava syrup over potatoes; bake at 350F for 15 minutes. Turn potatoes; baste with remaining syrup. Bake 15 more minutes. (makes 6 servings) |
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2 fresh mangos 1 cup orange juice 2 tbsp sugar 1 cup Tequila Wash and peel fresh mangos; cut each into 6 slices. Place in chafing dish or skillet. Pour orange juice over fruit and sprinkle with sugar. Heat to simmering stirring gently to dissolve sugar and coat fruit. After 3 or 4 minutes, pour over tequila; keep over medium heat. Flame sauce by pouring a little tequila into teaspoon and holding it over flame of chafing dish or range until it flames; then use this flaming tequila to light tequila on top of mangos. Serve over vanilla ice cream. |
