Dessert Recipes
PEAR & DRIED BLUEBERRY COBBLER
FRUIT
1 Cup Graceland dried blueberries
4 Lbs. ½ thick, peeled, cored, pear slices
½ Cup Sugar
2 Tbsp. Fresh lemon juice
2 Tbsp. Cornstarch
Vanilla Ice Cream
Melted butter, Additional sugar
BISCUITS
2 ¼ Cups Flour
3 Tbsp. Sugar
1 ½ tsp. Baking powder
½ tsp. Salt
1 Cup plus 4 Tbsp. (about)
Chilled whipping cream
FRUIT: Preheat oven to 350 degrees. Butter 13x9x2" baking dish. Place Graceland dried blueberries in large bowl. Add enough hot water to cover, let stand 15 minutes, drain and return to same bowl. Add pear slices, sugar, fresh lemon juice and cornstarch. Toss well. Transfer fruit to prepared dish.
BISCUITS: Combine flour, 3 tablespoons sugar, baking powder and salt in large bowl. Mix in 1 cup plus 2 tablespoons whipping cream. Mix in more whipping cream by tablespoonfuls if necessary to form smooth dough. Roll out dough on lightly floured surface to ½" thickness. Cut out biscuits using 2 ½" round cookie cutter. Dip tops of biscuits into melted butter, then into sugar. Arrange biscuits, sugar side up, atop fruit. Bake until fruit bubbles and biscuits are golden brown, about 50 minutes. Cool cobbler slightly. Serve with ice cream.
CRANBERRY APPLE CRISP
3 Cups Graceland dried sliced tart apples (Simmer 5 minutes in 1 cup water, let stand 10 minutes, drain)
¾ Cup Graceland dried cranberries
1 Cup Sugar
½ Cup Flour
½ Cup Brown sugar
1 tsp. Cinnamon
¼ Cup Butter or margarine
Preheat oven to 350 degrees. Lightly grease a 9" square baking pan. Layer apples and cranberries in pan, sprinkling with granulated sugar as you layer. Mix flour, brown sugar and cinnamon. Work in butter until light and crumbly. Sprinkle topping evenly over apples and cranberries. Bake 45 minutes or until apples are tender.
YIELD: 9 SERVINGS
CHRISTMAS CRANBERRY PUDDING
2 Cups Graceland cut dried cranberries
¼ Cup Molasses
¼ Cup Dark corn syrup
2 tsp. Baking soda dissolved in 1/3 cup hot water
1-1/3 Cups Flour
Add syrup and molasses to flour, soda and water; mix well. Add cut cranberries. Pour into a buttered, 3 quart double boiler. Steam for 1-½ hours, should not be uncovered. Test with a toothpick for doneness or if it springs back as when testing cake for doneness.
SAUCE
1 Cup Sugar
½ Cup Butter
½ Cup Half and half
Mix in 2 quart saucepan. Heat until thick and bubbly. Cool, then add 1 teaspoon vanilla. Pour over steamed pudding in small serving dessert bowls. Serve hot.
TORTONI
4 oz. Sweetened condensed milk
3 Egg yolks, beaten
¼ Cup Light rum
2 tsp. Vanilla
2/3 Cup Coconut macaroon crumbs
½ to ¾ Cup Slivered almonds, toasted
1/3 to ½ Cup Graceland chopped dried sweet cherries
2 Cups Whipping cream, whipped
In large mixing bowl, combine all ingredients except whipped cream; mix well. Fold in whipped cream. Fill 2-½ inch foil cups; cover. Freeze 6 hours or until firm. Garnish as desired. Return leftovers to freezer.
YIELD: 1-½ to 2 DOZEN
MICROWAVE APPLE DESSERT
2 Cup Graceland dried Apples (simmer 5 min. in 1 cup water, let stand 10 min., drain)
1 tsp. Lemon Juice
1 tsp. Orange Juice Concentrate (undiluted)
½ Cup Sugar
½ tsp. Cinnamon
½ tsp. Vanilla
¼ tsp. Salt
Mix all and put in a buttered 8 ½ x 8 ½ glass pan. Put on topping.
TOPPING:
2 Cups Graham Cracker Crumbs
1/3 Cup Brown Sugar
½ Cup Soft Butter
Pinch Cinnamon
Mix and sprinkle over apples. Microwave on high about 8 minutes. Turn several times.
APFEL STRUDEL
DOUGH
2 Cups Flour
1 Egg
1 Tbsp. Salad oil
½ tsp. Salt
2/3 Cup Warm water
Mix in water enough so dough is soft, but can be handled. Turn out onto floured board and knead until it is smooth and elastic. Let rest 10-15 minutes.
FILLING
½ Cup Dry rolled bread crumbs
4 Tbsp. Melted butter
2 Cups Graceland sliced dried apples (simmer 5 minutes in 1 Cup water, let stand 10 minutes, drain)
1/3 Cup Sugar
1 Tbsp. Cinnamon
¼ Cup Graceland dried cherries
Turn dough out onto floured board and roll out as thin as possible. Brush over the dough with melted butter. Brown the crumbs until golden in the melted butter. Sprinkle them over the buttered strudel dough. Cover with a layer of apple slices and cherries, then with the sugar and cinnamon. Roll up and place on greased baking sheet. Brush with melted butter and bake at 400 degrees for 30-35 minutes. Sprinkle with sugar. Serve hot or cold.
DRIED APPLE TORTE
CRUST
2 Cups Flour
1 Cup Shortening
Pinch Salt
2 Tbsp. Sugar
Mix and pat into a 9 ½ x 13 ½ pan.
APPLE FILLING
3 Cups Graceland dried Apples (simmer 5 minutes in 1 Cup water, let stand 10 min., drain)
1 Cup Sugar
1 tsp. Cinnamon
½ tsp. Vanilla
1 Tbsp. Butter
¼ tsp. Salt
¼ tsp. Nutmeg
Mix and put in crust and bake at 350 degrees about 45 minutes.
PUDDING
3 Egg Yolks
2 Cups Milk
2 Tbsp. Sugar
2 Tbsp. Cornstarch
Pinch Salt
¼ tsp. Vanilla
Mix well and cook on stove or in microwave until thick. Pour over apple mixture.
MERINGUE
3 Egg Whites
2 Tbsp. Sugar
Beat egg whites until stiff. Add sugar, mix. Put on top of pudding
CHERRY CREAM SHERBET
16 oz. Stabilized Cherries
1 Tbsp. Granulated gelatin
¼C. Cold water
1 C. Whipping cream
Green maraschino cherries, optional
Grind stabilized fruit in blender jar. Soften gelatin in cold water 5 minutes, then place over hot water to melt. Pour gelatin slowly into fruit mixture, stirring constantly. Refrigerate until mixture starts to congeal. Whip cream until stiff, fold in fruit mixture. Pour into 8-inch square pan and refrigerate. Serve on chilled serving dishes with a sliced green maraschino cherry. Keeps well in freezer.
PERFECT PINEAPPLE SHERBET
16 oz. Stabilized Pineapple
2 C. Buttermilk
½ tsp. Unflavored gelatin
2 Tbsp. Cold water
1 Stiff beaten egg white
Combine buttermilk and fruit; add gelatin softened in cold water and dissolved over hot water. Freeze firm. Break in chunks; turn into chilled bowl; beat smooth with electric beater; fold in egg white - return quickly to cold tray and freeze firm.
CRANBERRY SHERBET
2 C. Stabilized Cranberries
1 t. Unflavored gelatin
¼ C. Cold water
Juice of 1 lemon
Mash Fruit. Add gelatin softened in cold water. Add lemon juice.
Freeze firm. Break in chunks; beat smooth with electric beater - return quickly to cold tray. Freeze firm.
Glenwood Chocolate Covered Strawberry Cheesecake
Crust:
2 Cups graham cracker crumbs
½ Cup butter, melted
Cheesecake:
5 (8 oz.) packages cream cheese softened
1 Cup granulated sugar
¼ tsp. salt
5 eggs
8 oz. Graceland infused dried strawberries
1 tbsp. vanilla
Ganache:
8 oz. semisweet chocolate
4 oz. heavy whipping cream
Preheat oven to 350 degrees. In medium bowl, combine crust ingredients; mix well. Press crust mixture in bottom and 1 ½ inches up sides of ungreased 10 inch springform pan.
In large bowl, beat cream cheese, granulated sugar and salt on medium for two minutes. Scrape down sides of bowl with spatula and beat an additional two minutes on high. Add eggs, one at a time until well blended. Add Graceland infused dried strawberries, mix well. Stir in vanilla. Pour cheesecake batter into prepared springform pan. Bake for 30 minutes, turn cheesecake and cover pan with foil, then bake an additional 30 minutes; center of cheesecake will be soft (to minimize cracking, place shallow pan half full of hot water on lower oven rack during baking). Cool in pan for 20 minutes. Carefully remove sides of pan. Cool two hours. Store in refrigerator.
In a small saucepan, combine chocolate and cream; heat over low until chocolate is melted and mixture is smooth and creamy; stirring constantly. Pour onto baked cheesecake.
