The Art of Delicious Desserts Recipes

The Art of Delicious Desserts Recipes

Serves: 12 Apple Pandowdy Ingredients: 6 cups apples - peeled, cored, and thinly sliced (Approx. 6 apples) 1/2 cup maple syrup 1/4 cup brown sugar 2 tsp. cinnamon 1/2 tsp. nutmeg 1/4 tsp. ginger 1/4 tsp. salt 5 Tbsp. butter, melted 1 pre-made pie crust, un-cooked 1. Preheat oven to 350 degrees and spray/butter a 9x13 pan. 2. Place sliced apples on the bottom of the pan and then pour maple syrup over the top. 3. Combine the sugar, cinnamon, nutmeg, ginger, and salt in a bowl. Sprinkle mixture over the apples. 4. Cut pie crust into 1 strips, and place on top of the apples. Leaving small gaps between strips. 5. Brush pie crust with the melted butter. 6. Place in the oven for 45 minutes. After the 45 minutes remove and either stir or push crust into the apples. 7. Return pandowdy to the oven, and bake for an additional 20 minutes.

Serves: 6 Apricot Cobbler Ingredients: 1/4 cup butter, melted 1/2 cup all-purpose flour 1/2 cup sugar 1 1/2 tsp. baking powder 1/8 tsp. salt 1/2 cup 2% milk 1 can (15 1/4 oz.) apricot halves, undrained 1. Preheat oven to 375 degrees. 2. Pour melted butter into an 8 x 8 inch baking dish. 3. In a medium bowl, combine flour, sugar, baking powder and salt; mix well. 4. Stir in milk, mixing until just combined. 5. Pour batter into baking dish. 6. Pour the apricots/juice over the batter but do not stir them together. 7. Bake at 375 degrees for 40 to 45 minutes, or until the top is golden-brown. 8. Serve warm.

Serves: 12 Peach Slump Ingredients: 8 cups peaches, peeled and sliced thinly 3/4 cup brown sugar 1/2 tsp. cinnamon 1/2 tsp. almond extract or vanilla extract 1 container of refrigerated cinnamon rolls, not baked 1. Preheat oven to 375 degrees and lightly spray a 9x13 baking dish. 2. In large bowl combine all ingredients except cinnamon rolls. 3. Pour peach mixture into 9x13 pan, and place in the oven for 30 minutes or until peaches are warm and soft. 4. Pull out of the oven, and place cinnamon rolls on top of the dish separating by at least one inch. 5. Return dish back to the oven and continue to bake for another 20 minutes. 6. Remove from oven when cinnamon rolls are lightly brown and completely cooked through.

Serves: 6 Ingredients: 2 cups dried bread crumbs 1/3 cup butter, melted 6 Tbsp. brown sugar 1 Tbsp. white sugar 1/4 tsp. nutmeg 1/4 tsp. cinnamon 1 tsp. vanilla extract 6 fresh peaches peeled, pitted, and sliced or 2 large cans of peaches drained Peach Brown Betty 1. Preheat oven to 375 degrees and lightly grease 8x8 baking dish. 2. In medium bowl, combine bread crumbs and butter with fork. 3. After they are mixed together add brown sugar, white sugar, nutmeg, and cinnamon. Set aside. 4. Mix together vanilla and peaches, and place half of the mixture into the bottom of the pan. 5. Top 1/2 of the peaches with 1/2 of the topping mixture. 6. Place the last layer of peaches and finish with topping mixture. 7. Bake for 30 minutes, the first 15 minutes covered with aluminum foil, and the second uncovered. 8. Serve warm.

Serves: 8 Ingredients: 2 cups cherries, stemmed and pitted 3 eggs that are room temperature 1 cup whole milk that is room temperature 1/2-3/4 cup sugar 1 tsp. almond extract 1 tsp. vanilla extract 1/4 tsp. salt 1/2 cup flour 1. Preheat oven to 375 degrees and lightly grease pie pan with spray or butter. 2. Place cherries in a single layer on the bottom of the pan. 3. In a large bowl, whisk together all ingredients except for the flour and the cherries. 4. Once everything is incorporated, whisk in flour. 5. Pour mixture over cherries. 6. Bake for 30 minutes, without opening the oven door; that could make the clafoutis deflate while cooking. 7. Remove from the oven and let sit for 10 minutes. Sprinkle powdered sugar on top. 8. The clafoutis will deflate after resting on the counter and being topped with the powdered sugar. Cherry Clafoutis

Serves: 6 Cake Ingredients: 2 cups sifted flour or 2 cups cake flour 2 tsp. baking powder 1/2 tsp. salt 1 stick or 1/2 cup butter, softened 3/4 cup sugar 1 large egg 1/2 cup 2% milk 1 pint blueberries & 2 Tbsp. flour Blueberry Buckle Topping Ingredients: 1 stick or 1/2 cup butter, softened 1/2 cup sugar 1/3 cup cake flour or 1/3 cup sifted flour 1/2 tsp. cinnamon 1/2 tsp. nutmeg 1. Preheat oven to 375 degrees and set aside 8x8 baking dish. 2. In large bowl combine flour, baking powder, and salt. Set aside. 3. Cream together butter and sugar with mixer. Once combined, add egg. 4. Slowly combine flour mixture and milk into the butter, sugar, and egg. 5. Toss blueberries in flour, and then fold into the cake batter. Place in baking pan. 6. In small bowl, combine the topping ingredients and then sprinkle over the cake batter. 7. Bake 1 hour to 1 hour and 15 minutes. Place toothpick into buckle to determine doneness.

Serves: 8 Fruit Ingredients: 4 cups of your choice of blueberries, blackberries, or raspberries 1 cup water 1 cup sugar Blueberry, Raspberry, or Blackberry Grunt Dumpling Ingredients: 1 recipe of Bisquick made up following the recipe on the back of the box 2 tsp. sugar 1 tsp. cinnamon 1. On top of the stove in large pan, combine water, sugar, and fruit. Bring to a boil. Then reduce to simmer. 2. Simmer for 20 minutes uncovered. 3. While fruit is simmering, mix Bisquick recipe and add sugar and cinnamon. 4. After the 20 minutes add, by the spoonful, the Bisquick mixture on the top of the fruit. 5. Place lid on top of the pan, and allow to cook for approximately 15 minutes or until the dumplings are done. 6. Do not remove the lid after placing the dumplings on top.

Serves: 6 Winter Crisp Filling: 1/2 cup sugar 3 Tbsp. all-purpose flour 1 tsp. grated lemon peel (optional) 5 cups unpeeled, sliced apples 1 cup dried cranberries or raisins Topping: 2/3 cup rolled oats 1/3 cup packed brown sugar 1/4 cup whole wheat flour 2 tsp. cinnamon 3 Tbsp. butter, melted 1. Preheat oven to 375 degrees. 2. In a medium bowl, combine sugar, flour, and lemon. Mix well. 3. Add apples and raisins/cranberries. Stir to mix. 4. Spoon into a 6 cup baking dish. 5. In a small bowl, combine oats, brown sugar, flour, and cinnamon. 6. Add melted butter. Stir to mix. 7. Sprinkle topping over fruit filling. Bake in oven for 40-50 minutes or until filling is bubbly and top is brown.

Serves: 10 Filling: 1/2 of a 21 oz. can of cherry pie filling 1/2 of a 21 oz. can of blueberry pie filling 1 Tbsp. lemon juice Blueberry & Cherry Crumble Topping: 1 yellow, white, or lemon cake mix 1/2 cup chopped pecans 1/2 cup of butter, melted 1. Preheat oven to 375 degrees and lightly spray a 9x13 pan. 2. In a medium bowl, combine both pie fillings and lemon juice. Mix well. 3. Pour into 9x13 pan. 4. In a small bowl, combine cake mix, nuts, and melted butter. Stir until crumbly. 5. Place crumble mixture over fruit and bake 30 minutes or until golden brown.