*BLUEBERRY CRISP*

Also known as Blueberry Crumble... full of fresh blueberries for a juicy, lightly sweetened fruit crisp. Mmmmmm!!! good.

-4 cups fresh blueberries, washed, drained well
-1/2 cup sugar

-1 Tbsp. corn starch
-2 tsp. lemon juice
-1/3 cup packed brown sugar
-1/2 tsp. cinnamon
-1/3 cup flour
-3/4 cup quick cooking rolled oats
-Pinch of salt
-1/4 cup softened butter (4 Tbsp.)

In a bowl combine the blueberries, granulated sugar, corn starch, and lemon juice, and mix to combine evenly.
Pour into a lightly buttered baking dish.

In the same bowl combine the flour, brown sugar, cinnamon, oats, salt, and butter.
Stir with a fork until the mixture is crumbly and evenly blended.
Spread the mixture over the berries and bake at 375 degrees F. for 40 minutes.
Let cool to warm before serving.
You can serve it with whip cream or ice cream.

*NUTELLA BREAD PUDDING*

Serves: 2-3
This recipe generously serve two people, but for four servings just double the recipe. If you do not have croissants on hand, use brioche, Challah, French bread or a baguette will work well. Try to use bread that is 1-2 days old when making bread pudding, older bread will absorb more of the custard. So good. :))

3 croissants (preferably 1-2 days old)
3/4 cup Nutella
1/4 cup pecan halves
2 eggs
1 cup cream
1 tsp. vanilla extract
1/4 tsp. salt
1/2 cup sugar

Preheat the oven to 350 degrees F.
Slice each croissant in half lengthwise then slather one side with Nutella. Put the halves back together to make sandwiches and cut into 2-inch pieces.
Add sandwich pieces and pecans to a small baking dish (suggested: 10-inch x 5-inch loaf pan).
To make the custard, add eggs, cream, vanilla extract, salt and sugar to a medium bowl and whisk until combined.
Pour the custard over the sandwich pieces then gently push down the bread so the custard starts to absorb.
Cover with aluminum foil and bake in a 350 degree oven for 30 minutes then remove the foil and continue to bake uncovered for about 10 minutes until the bread pudding is golden brown, has risen slightly and the liquid has been completely absorbed.
Sprinkle icing sugar on pudding when cool.

*CHEESECAKE STUFFED STRAWBERRIES*

 

(RECIPE SHARED BY LINDA MORIN)

1 lb large strawberries
1 (8 oz.) package cream cheese, softened
3-4 tbsp. powdered sugar
1 tsp. vanilla extract
1/4 - 1/2 cup graham cracker crumbs

1. Rinse strawberries and cut around the top of the strawberry. Remove the top and clean out with a paring knife, if necessary (some of them are hollow already. Prep all of the strawberries and set aside.
2. In a mixing bowl, beat cream cheese, powdered sugar, and vanilla until creamy. Add cream cheese mix to a piping bag or Ziploc with the corner snipped off. Fill the strawberries with cheesecake mixture.
3. Once strawberries are filled, sprinkle or dip the tops with graham cracker crumbs. If not serving immediately, refrigerate until serving.

SUGAR COOKIE TACOS

(RECIPE POSTED BY SHEILA BELL MCKAY)

1 Package 18oz refrigerated sugar cookie dough

2 tbsp cinnamon

1 cup whipping cream

1/4 cup sugar

2 cups of your favorite fruit cut-up

1. Preheat oven to 350. grease 2 baking sheets. Cover rounded forms such as rolling pins or cardboard tubes from paper towel roll with aluminum foil.

2. cut cookie dough into 16 half inch thick slices. Press each slice on a slightly floured surface into a 3 inch round sprinkle with cinnamon.

3. Bake cookies until lightly golden, but still soft, 7-9 min. Gently remove cookies from baking sheet and IMMEDIATELY drape over rounded forms (I found it easier to invert the forms, instead of laying it on top of the rounded form I put 2 rolls next to each other and draped the tinfoil over them pushing down in the middle, then I place the cookie in the middle, they did not break that way. Clear as mud???? sorry)

4. Cool cookies until firm about 2 min. gently remove.

5. Beat whipping cream and sugar in large bowl with mixer on high until stiff. Fill each cookie with about 2 tablespoons and your favorite fruit.

SIMPLE AMBROSIAL SALAD

 

(RECIPE POSTED BY CAROLE WESTLAKE)

 

2 c mini marshmallows
1/2 cup fruit juice
2 1/2 cup chopped fruit or l can – 796 ml fruit cocktail
3/4 cup shredded coconut
1 envelope dream whip
1/c c cold milk
1/2 tsp almond extract

Combine marshmallows, coconut and fruit cocktail.

Prepare dream whip with milk and almond extract (omit vanilla)

Add fruit mixture and blend.

Cover and chill for 2 hours.

CHOCOLATE-HAZELNUT BAKLAVA

(RECIPE SHARED BY ANITA ST)
A dessert from my childhood..a fav of mine & my daughters.

1 pound hazelnuts
12 ounces bittersweet chocolate, coarsely chopped
2 2/3 cups sugar
1 1/2 tbsp cinnamon
1 pound phyllo dough
2 sticks unsalted butter, melted
2 cups water
1 1/2 cups honey

1.Preheat the oven to 350°. Spread the nuts on a baking sheet and bake for 12 minutes, until the skins are blistered; let cool. Leave the oven on. Transfer the nuts to a kitchen towel and rub off the skins, then transfer to a food processor and pulse until coarsely chopped.
2.Add the chocolate, 2/3 cup of the sugar and the cinnamon to the food processor and pulse until the chocolate and nuts are finely chopped and the same size.
3.Unwrap the phyllo and cover with a sheet of plastic wrap. Generously butter a 9-by-13-inch metal baking pan. Butter and stack 8 sheets of phyllo. Trim the edges. Ease the stack into the pan. Sprinkle about 2 cups of the filling over the phyllo. Butter and stack 2 more phyllo sheets; fold them in half crosswise and place over the filling. Sprinkle on another 2 cups of the filling. Top with 2 more buttered, folded sheets and 2 cups of filling. Butter and stack 3 more phyllo sheets, fold them in half and place over the filling. Fold in the overhanging phyllo on top and brush generously with butter. Using a ruler and a sharp knife, cut the baklava (through the top and bottom) into 3-inch squares (there will be a bit left on one long side). Cut each square in half to make triangles.
4.Bake the baklava for 25 minutes, then lower the oven temperature to 300° and bake for 50 minutes longer, until golden.
5.In a saucepan, bring the water, honey and the remaining 2 cups of sugar to a boil. Simmer over moderate heat for 10 minutes. Immediately ladle the hot syrup over the hot baklava and let stand until completely cool, at least 4 hours and preferably overnight.

DUMPLINGS IN MAPLE SYRUP

(RECIPE POSTED BY DIANE SYLVAIN DUBE)

3 cups maple syrup
1 cup water
Pinch of salt

In a large pot: simmer maple syrup, water and salt for 10 minutes.

Dough for Dumpling:
2 cups flour
2 tbsp. baking powder
Large pinch of salt
1/3 cup butter
3/4 cup milk

Mix together in a bowl the flour, baking powder and salt. Cut the butter in the flour with a pastry cutter or two knifes.
Add the milk, mix until blended, do not over mix.
With the help of 2 teaspoons, drop dough into small amount into hot maple syrup.
Cover pot and let simmer for 20 minutes.
Serve dumplings hot.

FRUIT PIZZA

That is yummy and looks fabulous when you're having company over. :))

1 (16.5 oz) package cookie dough {you may use sugar or chocolate chip}
8 oz package cream cheese, softened
8 oz container cool whip
Your favorite fruits
Sugar to sprinkle over top

Roll out cookie dough on pizza sheet and bake according to cookie package (mine was 350 degrees for 8 minutes)
Allow cookie to cool for 10 minutes or so in refrigerator
Combine cream cheese and cool whip and spread over top of cookie
Arrange your fruit any which way
Sprinkle sugar all over the top of it.
 

CHOCOLATE COVERED STRAWBERRIES

16 oz milk chocolate chips
2 tbsp shortening
1 pd fresh strawberries with leaves

Insert toothpicks into the tops of the strawberries.
In a double boiler, melt the chocolate and shortening, stirring occasionally until smooth. Holding them by the toothpicks, dip the strawberries into the chocolate mixture.
Turn the strawberries upside down and insert the toothpick into styrofoam for the chocolate to cool.

****Turn the strawberries upside down and insert by the toothpicks into a piece of styrofoam for easy cooling, or simply place them on a sheet of wax paper. White chocolate may be drizzled over the milk chocolate for a fancier look.

CLASSIC CHOCOLATE FONDUE

 1 cup whipping cream
8 oz. premium chocolate, chopped (I used milk chocolate)
2 tsp. orange liqueur (recommended: Grand Marnier)
Assorted fruits, sliced or dessert treats, for dipping

Over low flame, heat cream until warm, but do not bring to a boil. Pour in chocolate while stirring continuously. Mixture will become smooth. Stir in liqueur and transfer to a fondue pot. Dip with various fruits or dessert treats.

JAVA CREAM PUFFS

1/2 cup water
1/4 cup butter, cubed
1/8 tsp. salt
1/2 cup flour
2 eggs
1/4 cup finely chopped pecans

Mocha Cream Filling:
1/2 cup strong brewed coffee
24 large marshmallows
1-1/2 cups heavy whipping cream
1/4 cup hot fudge ice cream topping, warmed

In a large saucepan, bring water, butter and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. Stir in pecans.
Drop by rounded tablespoonfuls 3 in. apart onto a greased baking sheet. Bake at 400° for 30-35 minutes or until golden brown.
Remove to a wire rack. Immediately split puffs open; remove tops and set aside. Discard soft dough from inside. Cool puffs.
For filling, in a large saucepan, combine coffee and marshmallows. Cook over low heat until marshmallows are melted. Remove from the heat.
Transfer to a bowl; cover and chill just until thickened.
In a large bowl, beat cream until soft peaks form. Whisk chilled coffee mixture until light in color; fold in whipped cream.
Just before serving, fill each puff with about 1/3 cup filling.
Replace tops and drizzle with fudge topping.
Yield: 8 servings.

CLASSIC CREME BRULEE

(RECIPE POSTED BY DARLENE FALLS)

Preheat oven to 300 degrees F

1/2 cup granulated sugar
8 egg yolks

 In a large bowl whisk together egg yolks and sugar until the sugar has dissolved and th mixture is a thick pale yellow. Add

 2 cups heavy cream
1 tsp pure vanilla extract

and continue to whisk until well blended. Strain into a large bowl and skim the surface of any foam or bubbles.
Divide among 6 ramekins.
Place ramekins in a bain marie (large pan filled with 1-2 " of hot water) and bake until set around the edges but still loose in the center, about 50 to 60 minutes.
Remove from oven and leave in the bain marie until cooled.
Remove cups from the pan and discard water.
Chill ramekins for at least 2 hours or up to 2 days.
When ready to serve, sprinkle about 2 tsps of sugar over each custard . Using a small hand held torch melt the sugar. If you don't have a torch, place under broiler until sugar melts.
Re-chill custards for a few minutes before serving.

DECADENT CHOCOLATE MOUSSE

(RECIPE POSTED BY LOIS APPLESAUCE)

 This recipe is so decadent and be sure to save some for the next day...it just keeps getting better the longer it's chilled.

INGREDIENTS
300 g (1 1/2 cups) dark chocolate, chopped
2 tbsp milk
6 egg yolks
100 g (scant 1/4 cup) confectioner's sugar
500 ml (2 cups) thickened cream
Fresh berries (optional) to serve

DIRECTIONS:
Place chocolate and milk in a heat proof bowl, set over a saucepan of boiling water and stir constantly until melted and smooth (mixture will be quite thick).
Remove and cool slightly. Place yolks and sugar in a large bowl and beat with an electric mixer for 5 minutes, until thick and creamy.
Beat cream with an electric mixer in a bowl then gently fold through chocolate mixture with a spatula until just combined.
Spoon into 12 x 1/2 cup capacity dishes and chill for 4 hours, until set. Serve with fresh berries if desired.

Serves - 12 Preparation Time - 15 minutes Cooking time - 5 minutes Chilling time - 4 hours

PEACH PUFFS

(RECIPE POSTED BY LOIS APPLESAUCE)

just made this today, and it is delicious...easiest puff pastry EVER!

1 cup boiling water
1/2 cup butter (no substitutes)
1 cup all purpose flour
3 eggs
1 can peaches in syrup
Whipped cream

Preheat oven to 450°F 15 minutes before baking.
In a saucepan, bring water to a boil and add 1/2 cup butter, stirring until melted. Gradually stir in 1 cup flour using a wooden spoon and stirring briskly until all flour is absorbed.
Remove from heat, allow to cool slightly and beat in eggs, one at a time, beating well after each addition. Beat until mixture begins to lose its gloss.
Drop by large tablespoonfuls onto greased baking sheet.
Place the puffs in the preheated 450°F oven and reduce temperature setting after 5 minutes to 350°F.
Bake for about 30 minutes or until puffed and cooked through. Centers will be hollow. Cool slowly or they may fall.
Using a sharp knife make a slit in the side of each puff and spoon in sweetened sliced peaches with a little syrup. Top with whipped cream.

For an extra treat, beat heavy whipped cream with a little almond oil or extract, or Amaretto or rum and a few tablespoons of confectioners sugar to flavor the whipped cream.

PEACH COBBLER

(RECIPE POSTED BY LOIS APPLESAUCE)

This is such a simple and quick dessert - So delicious (best with fresh peaches)
Servings: 6

7 cups (1.75L) sliced, pitted and peeled peaches
1/3 cup (75 mL) granulated sugar
1 tbsp (15 mL) cornstarch
1 tbsp (15 mL) lemon juice

Biscuit Topping:
1 cup (250 mL) all purpose flour,
1/4 cup (50 mL) granulated sugar,
1 tsp (5 mL) baking powder,
1/4 tsp (1 mL) baking soda, pinch salt
1/4 cup (50 mL) cold butter

Biscuit Flavouring:
1 tsp (5 mL) vanilla
3/4 cup (175 mL) buttermilk

In large bowl, gently toss peaches with sugar, cornstarch and lemon juice. Scrape into 8-inch (2 L) square glass baking dish.

Biscuit Topping:
In bowl, whisk together flour; sugar; baking powder; baking soda and salt. Using pastry blender or 2 knives, cut in butter until crumbly.

Biscuit Flavouring:
In measuring cup, stir vanilla into buttermilk; drizzle over flour mixture, stirring with fork to form soft, sticky dough. With spoon, drop dough in 9 evenly spaced mounds over fruit.

Bake in 400°F (200°C) oven for about 35 minutes or until bubbly and topping is light golden and no longer doughy underneath when lifted with spoon.

MAPLE APPLE CRISP

5 to 6 cups peeled, sliced apples
2/3 cup pure maple syrup
1/2 cup flour
1/2 cup rolled oats
1/2 cup brown sugar
Pinch of salt
1/2 cup butter

Arrange apples in greased baking dish. Pour maple syrup over apples.
In small mixing bowl, combine flour, rolled oats, brown sugar and salt. Cut in butter until mixture resembles coarse bread crumbs. Sprinkle topping over apples.
Bake at 350' until apples are tender, and topping is lightly browned (about 35 minutes); or microwave on high for 12 to 15 minutes.
Makes 6 servings.

PEANUT BUTTER DELIGHT

2 oz. cream cheese, softened
6 tbsp. peanut butter
3/4 cup whipped topping, divided
1/2 cup + 2 tbsp. graham cracker crumbs
1 tbsp. sugar
4 1/2 tsp. butter, melted
1 1/4 cups miniature semisweet chocolate chips

In a small bowl, beat cream cheese and peanut butter until smooth. Fold in ½ cup whipped topping; set aside.
Combine graham cracker crumbs and sugar. Stir in butter until coarse crumbs form. Press 1 tablespoon of crumb mixture into each of four parfait glasses.
Spoon about 2 tablespoons peanut butter mixture over crumbs; sprinkle with 2 tablespoons chocolate chips.
Repeat layers. Top with remaining whipped topping and chocolate chips.
Yield: 4 servings

COCONUT CRUNCH DELIGHT

(very nice summer dessert, yummy)

1/2 cup butter or margarine, melted
1 cup flour
1 1/4 cups flaked coconut
1/4 cup packed brown sugar
1 cup slivered almonds
1 pkg. (3.4 oz) instant vanilla pudding mix (102 g box)
1 pkg. (3.4 oz) instant coconut pudding mix (102 g box)
2 2/3 cups cold milk
2 cups whipped topping
Fresh strawberries (opt)

In a bowl, combine the first 5 ingredients: press lightly into a greased 13 X 9 baking pan.
Bake at 350’F for 25-30 minutes or until golden brown, stirring every 10 minutes to form coarse crumbs. Cool.
Divide crumb mixture in half; press half into the same baking pan.
In a mixing bowl, beat pudding mixes and milk. Fold in whipped topping; spoon over the crust.
Top with remaining crumb mixture. Cover and refrigerate overnight.
Garnish with strawberries if desired.
Yield: 12-16 servings.

SKOR TRIFLE

 

(I tried this recipe at a Pampered Chef party)

1 package of chocolate cake mix, prepared to directions.
1 package of chocolate pudding, prepared to directions.
1 container of cool whip
4 Skor bars.

Prepare the cake and pudding as per directions.
Cool cake, (you can brush the cake with Bailey Irish Cream, Tia Maria or a cream liquor if you wish).
In a trifle bowl (or any bowl) crumble cake into bite size pieces... as the bottom layer, then spoon a layer of pudding, then a layer of cool whip, then 2 crumbled skor bar. Repeat layer and top with cool whip and skor bar.
Chill for a few hours before serving.
So Good! :))

STRAWBERRY AND BLUEBERRY TRIFLE

Serves 6

1/4 cup plus 1/3 cup sugar
1/4 cup fresh lemon juice
1/4 cup water
1 store-bought pound cake (12 ounces), cut into 3/4-inch-thick slices
1 pkg. (8 oz.) cream cheese, room temperature
1 cup heavy cream
3 cups fresh blueberries (three 1/2-pint containers), rinsed and dried
3 cups fresh strawberries (two 6-ounce containers)

1. Make lemon syrup: In a small saucepan, bring 1/4 cup sugar, lemon juice, and 1/4 cup water to a boil over medium heat, stirring to dissolve sugar.
Let cool completely, then brush over both sides of cake slices. Quarter each slice.
2. With an electric mixer, beat cream cheese with remaining 1/3 cup sugar on high speed until lightened.
With mixer on medium speed, gradually add heavy cream in a steady stream; continue beating until mixture is light and airy (mixture will be like a very soft whipped cream).
3. Arrange half the cake pieces in the bottom of a 2-quart serving dish. Spoon half the cream-cheese mixture over cake in dollops; spread to sides of dish. Scatter half the blueberries and strawberries on top. Repeat layering with remaining cake, cream-cheese mixture, and berries, And to finish off... pile berries in the center.
4. Cover, and refrigerate until chilled, at least 1 hour and up to overnight.
NOTE: Nice easy summer dessert and so good. :))