Desert Desserts

Apple Tarts

by: Aubrey & Jennifer Frank

5 cups flour

4 Tbsp sugar

4 sticks of butter

water (til you get a good crumbly consistency.  Maybe 3/4 cup)

Mix flour and sugar.  Add butter.  Then add water.   Chill.

6 cups peeled, cored and diced apples (depending on the consistently you want.  I put mine in a food processor for finely chopped apples)

1 tsp cinnamon (or more!)

1/2 - 3/4 cups sugar

1 Tbsp  flour

Stir filling.

Put filling in tarts.  Bake at 400 for about  15-20 minutes.   Or fry in oil.

 Fruit pizza 

from Alice Johnson:

Crust:  3/4 c. softened butter

           1/4 c. white sugar

           2 c. flour

Blend well, spread on a large pizza pan, and bake for 15-20 minutes at 350 deg. Cool

Topping:

Blend 2 T agave nectar or 1/4 c. powdered sugar into 8 oz Keifer yogurt cheese or cream cheese.  Spread on cooled crust.

To make fruit pizza:  Slice 3 peeled peaches or unpeeled nectarines and arrange over cheese. Drop 3 oz. blueberries over slices.  Coarsely blend another three peaches or nectarines and mix with 2T agave nectar or 1/4 c. sugar, 1 Tablespoon lemon juice, 1/3 c. water and 1-2 T. cornstarch.  Heat and stir until mixture boils for a minute or two.  Pour over the pizza.  Top with more blueberries and kiwi slices if desired.

To make strawberry pizza:  Arrange 3-4 small boxes of strawberries with stem end down in circles on the pizza, covering the entire top.  Mash or blend 1 small container of strawberries and add other ingredients as above to make the glaze.  Optional would be to buy a strawberry glaze but I think it is yucky.

Enjoy!!!

Polenta-Blueberry Cakes

By: Portia Walker

If you're using frozen blueberries, there's no need to thaw before folding them into the batter.
Yield:  2 dozen (serving size: 1 cake)
1 cup all-purpose flour
3 tablespoons yellow cornmeal
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup granulated sugar
1/4 cup butter, softened
1 large egg
2 teaspoons grated lemon rind

1 tsp vanilla
2/3 cup low-fat buttermilk
1/2 cup fresh or frozen blueberries
1 tablespoon all-purpose flour
Cooking spray
1/2 cup powdered sugar
1 tablespoon fresh lemon juice

Preheat oven to 350°.
Lightly spoon 1 cup flour into a dry measuring cup; level with a knife. Combine 1 cup flour and the next 4 ingredients (1 cup flour through baking soda), stirring well with a whisk. Place the granulated sugar and butter in a large bowl, and beat with a mixer at medium speed until well blended (about 2 minutes). Add egg, vanilla and lemon rind; beat until well blended. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with the flour mixture. Toss blueberries with 1 tablespoon flour, and fold into batter.
Spoon the batter into 24 miniature muffin cups coated with cooking spray. Bake at 350° for 14 minutes or until the cakes spring back when touched lightly in center. Combine powdered sugar and juice, and drizzle over warm cakes.

CALORIES 75 (28% from fat); FAT 2.3g (sat 1.3g,mono 0.7g,poly 0.1g); IRON 0.4mg; CHOLESTEROL 15mg; CALCIUM 13mg; CARBOHYDRATE 12.6g; SODIUM 73mg; PROTEIN 1.2g; FIBER 0.3g
Cooking Light, NOVEMBER 2001

Panini Party

Roasted Veggie Panini by Alice Johnson

 

Slice red onion 1/8-1/4 inch thick

 

Slice red pepper into rings 1/4 inch thick

 

Slice zucchini lengthwise into 1/4 inch thick strips (cut the zucchini in half if long)

 

Slice eggplant into rounds 1/2 inch thick- no need to peel

 

Spray baking sheet with Pam or similar product.  Spread sliced veggies on sheet.  Drizzle with olive oil. Sprinkle with garlic salt and freshly ground pepper.  Repeat if making a lot of veggies by adding another layer with oil and condiments.   Bake at 400 degrees for ten minutes.  Then broil for 5 minutes.

 

Assemble using chibatta bread or other rolls or bread by spreading Dijon mustard on the bread halves, stacking the roasted veggies, then drizzling Balsamic vinegar on top of the veggies. Top and press in a panini press or a George Foreman grill for 2-3 minutes.   Enjoy!

Slice red onion 1/8-1/4 inch thick

 

Slice red pepper into rings 1/4 inch thick

 

Slice zucchini lengthwise into 1/4 inch thick strips (cut the zucchini in half if long)

 

Slice eggplant into rounds 1/2 inch thick- no need to peel

 

Spray baking sheet with Pam or similar product.  Spread sliced veggies on sheet.  Drizzle with olive oil. Sprinkle with garlic salt and freshly ground pepper.  Repeat if making a lot of veggies by adding another layer with oil and condiments.   Bake at 400 degrees for ten minutes.  Then broil for 5 minutes.

 

Assemble using chibatta bread or other rolls or bread by spreading Dijon mustard on the bread halves, stacking the roasted veggies, then drizzling Balsamic vinegar on top of the veggies. Top and press in a panini press or a George Foreman grill for 2-3 minutes.   Enjoy!