Serves: 6

Ingredients

• 1 cup flour
• 1 cup sugar
• 1 tsp baking powder
• 3/4 tsp salt
• 1 egg
• 1/3 cup melted butter
• Cinnamon
• 8-10 apples

Preparation time
45 minutes

Preparation

• Fill an 8 or 9 inch pie plate with peeled sliced apples.
• Mix the flour, sugar, baking powder, salt and egg together.
• Place the egg mixture over the apples.
• Pour the melted butter over the flour mixture.
• Sprinkle with cinnamon.
• Cook at 350 F (175 C) degrees for 35 minutes or until apples are soft (Test them with a knife)

Serves: 4-6

Ingredients

• 2 large pears
• 3/4 cup whipping cream
• 3/4 cup milk
• 2 eggs
• 1/3 cup sugar
• 4 pinches of cinnamon
• 2 tablespoon butter

Preparation time
15 minutes

Preparation
First peel the pears and cut them half, remove seeds and slice them. Put the sliced pears in a saucepan with 2 tablespoons of sugar. Cook over low heat until tender. Preheat oven at 300 degrees. With butter grease some individual serving bowls (oven proof).

In a mixing bowl, stir eggs, milk, whipping cream and cinnamon. Pour mixture into each bowl and Place a couple pear slices in each bowl. Bake for 1 hour. Serve warm.

Serves: 6-8

Ingredients

• 1 pound blueberries
• 3/4 cup white sugar
• 3 tablespoon brown sugar
• 1 teaspoon vanilla
• 2/3 cup flour
• 5 tablespoons of butter
• 1 teaspoon cinnamon
• 1/4 teaspoon salt

Preparation time
40 minutes

Preparation
Mix the flour, brown sugar, and salt in a bowl. Melt the butter and add it to the flour mixture. Stir this thoroughly and make it as granular as possible. Once you have a fine crumby texture put it in the refrigerator for 2 hours. This will be the crust and the top layer of the tarte.

Put the blueberries in a pan with the white sugar and cook it over a low heat for 10 minutes. Spread a thin layer of dough in the pie pan evenly over bottom. Then carefully spread the blueberries over the crust. Cover the layer of blueberries with the remainder of dough. Sprinkle the top with cinnamon and bake at 350° F (175° C).

Ingredients

• 6 cups all-purpose flour
• 1/4 teaspoon salt
• 3 teaspoons baking powder
• 2 cups shortening
• 1 1/2 cups white sugar
• 2 teaspoons anise seed
• 2 eggs
• 1/4 cup brandy
• 1/4 cup white sugar
• 1 teaspoon ground cinnamon

Preparation time
20 minutes

Preparation

• Sift flour with baking powder and salt. Cream shortening with sugar and anise seeds until fluffy. Beat in eggs one at a time. Mix in flour and brandy until well blended.
• Turn dough out on a floured board and pat or roll to 1/4 or 1/2 inch thickness. Cut into shapes (the fleur-de-lys is traditional).
• Dust with a mixture of 1/4 cup sugar and 1 tsp cinnamon.
• Bake at 350 degrees F (180 degrees C) 10 – 12 minutes or until golden brown.

Serves: 6

Ingredients
Poached Pears

• 1 cup sugar
• 3 cups white wine or white grape juice
• 3 cups water
• Zest of 1 orange, in 1 by 3-inch strips
• 1 cinnamon stick
• 8 whole cloves
• 2 teaspoons vanilla extract
• 6 slightly underripe Bosc pears, peeled and cored, with stems intact

Chocolate Sauce

• 1/3 cup heavy cream
• 1/3 cup Fra Angelico liqueur
• 1/4 cup sugar
• Pinch of salt
• 8 ounces shaved semisweet chocolate or chocolate chips

• 1 1/2 cups vanilla ice cream or low-fat frozen yogurt, softened, for serving

Preparation time
35 minutes

Preparation
This classic French recipe stands a poached pear in ice cream topped with chocolate sauce like a sundae. A low-fat frozen yogurt can also be used. Use a tall, elegantly shaped, and long-stemmed poaching pear like the Bosc.

To make the poached pears, combine all the ingredients except the pears in a nonaluminum Dutch oven or soup pot. Bring to a boil, stirring to dissolve the sugar. Add the peeled pears, stem side up, and simmer for 20 minutes, or until the pears are just tender. (Ripe pears will cook much quicker.) Remove the pears from the poaching liquid with a slotted spoon and regfrigerate for at least 2 hours. The poaching liquid can be stored and reused.

To make the chocolate sauce, bring the cream, liqueur, sugar, and salt to a boil in a saucepan. Remove from heat, add the chocolate, and cover. After 3 minutes, blend in the chocolate until the sauce is smooth. (The sauce can be prepared several days ahead and chilled.)

To assemble, warm the chocolate sauce, if chilled, over low heat or in a double boiler. If it is too thick, add a few drops of cream. Place a large spoonful of vanilla ice cream in each dessert cup. Stand a chilled pear in the ice cream and spoon the warm chocolate sauce over the pears. Serve immediately.

Ingredients

• 1-1/2 cup flour
• 1/2 cup cooking oil
• 1 cup (8-oz) pineapple yogurt
• 1 cup sugar
• 2 eggs (or 4 egg whites)
• 2 t. baking powder
• 1/2 t. salt

Ingredients for Sprinkling

• 1 cup. coconut (Reduce or skip if you are watching cholesterol)
• 1/3 c. sugar
• 1 t. cinnamon

Preparation time
40 minutes

Preparation

• Preheat oven to 350 deg F (175 deg C).
• Grease 9-in. square or 11×7-in. pan.
• In a large bowl, blend all ingredients (except that for the sprinkling). Beat 3-min. at minimum speed. Pour into prepared pan.
• In small bowl, combine coconut, sugar and cinnamon. Sprinkle over batter. Bake 35-40 minutes.

Serves 6

Ingredients

• 1-1/4 cups milk
• 1/2 cup heavy cream
• 1/2 cup pumpkin puree
• 1/2 teaspoon cinnamon
• 4 tablespoons molasses
• 3 whole eggs
• 5 egg yolks
• 1/3 cup granulated sugar
• 3/4 cup (packed) light brown sugar

Preparation time
20 minutes

Preparation
Heat the milk, cream, pumpkin puree, cinnamon and molasses over low heat until very hot, but not boiling. Combine the eggs, egg yolks and granulated sugar in a stainless steel mixing bowl or the top of a double boiler. Pour the hot milk mixture into the egg mixture a little at a time, whipping constantly.

Place the mixing bowl over a pot of boiling water and continue to whisk until the mixture is thickened (about 12 to 15 minutes.) It should boil slightly. Spoon the mixture into six 6-ounce custard cups and chill.

Just before serving, preheat the broiler. Sift the brown sugar over each cup and place the cups in a pan filled with ice. Place the entire pan under the broiler and cook until the sugar has formed a crisp crust. Serve immediately.

Serves: 6-8

Ingredients

• 2 cups flour
• 1 egg + 3 egg whites
• 3/4 cup fruit sweetener
• 3/4 cup vegetable oil
• 1 cup crushed pineapple with juice
• 2 tsp. baking soda
• 1 tsp. salt
• 2 tsp. cinnamon
• 1 cup shredded coconut
• 2 cups raw shredded carrot
• 2/3 cup chopped nuts
• 2 tsp. vanilla

Preparation time
20 minutes

Preparation

• First Blend oil, eggs, vanilla & fruit sweetener and beat them well. Stir in pineapple.
• Combine flour, baking soda, cinnamon & salt. Mix all to the blended mixture.
• Stir in coconut, carrots and nuts.
• Pour into 9″ X 13″ cake pan which has been sprayed with non stick coating.
• Bake at 350 degrees F (175 C) for 30-40 minutes.
• Cool and frost with cream cheese frosting.

Serves: 8

Ingredients

• 1 ea Graham cracker pie crust
• 1/4 ts Salt
• 1/4 ts Ground nutmeg
• 5 1/2 c Peeled,sliced cooking apples
• 1/2 c Sugar
• 1/4 c Sugar
• 1/3 c Butter, room temperature
• 1/2 ts Ground cinnamon
• 3/4 c All-purpose flour
• 1 tb Lemon juice
• 1/4 c Light brown sugar,packed
• 3 tb All-purpose flour

Preparation time
30 minutes

Preparation

• Preheat oven at 375 degrees F (190 C).
• Brush bottom and sides of crust evenly with egg yolk
• Bake on baking on baking sheet until light brown (about 5 minutes).
• Remove crust from oven.
• Combine sliced apples, lemon juice, 1/2 cup sugar, 1/4 cup brown sugar, 3 tablespoons flour, salt, cinnamon and nutmeg.
• Mix well and spoon into crust.
• Mix remaining flour, sugar, brown sugar and butter with fork until crumbly.
• Sprinkle topping mixture evenly over apples.
• Bake on baking sheet until topping is golden and filling is bubbling; about 50 minutes.
• Cool thoroughly on wire rack.
• Serve at room temperature.

Serves: 4-6

Ingredients

• 3/4 c. sugar
• 1 c. flour
• 1 c. persimmon pulp mixed with 1 t. baking soda
• 1/2 t. baking powder
• 1/2 t. cinnamon
• 1/2 t. salt
• 1/2 c. raisins
• 1/2 c. chopped nuts
• 1/2 c. milk

Preparation time
20 minutes

Preparation
Combine ingredients and pour into molded pan. Bake at 350 F for 1 hour (or til done).
Serve warm with lemon sauce, hard sauce or vanilla ice cream.