2010 Desserts Galore

Apple ginger crisp

Fruit Mixture

6 Cups Peeled Apples, cored an thickly sliced
3 Tablespoons Candies Ginger
2 Tablespoons Flour
1 Tablespoon Lemon Juice
1 Tablespoon cold Butter
1 pinch Salt (if using Unsalted Butter)


½ Cup Rolled Oats
½ Cup Brown Sugar
½ Cup Flour
½ Cup Cold Butter
½ teaspoon Ground Ginger


Preheat Oven to 375 Degrees
Combine Fruit Mixture Ingredients. Pour into an Ungreased 9×13” non reactive pan – glass, ceramic, stainless (NOT Aluminum).
Dot with small pieces of cold Butter.
Combine topping ingredients using pastry blender or fork
Sprinkle Topping evenly over Fruit Mixture.
Bake 35 – 45 minutes or until fruit is tender and topping is golden brown.

Peach blackberry crisp


1 Cup Rolled Oats
1 Cup packed Brown Sugar
¾ Cup Flour
½ Cup Butter
4 Cups Blackberries
2 Cups sliced Peaches
½ teaspoon Almond Extract


Preheat Oven to 350 degrees
In a large bowl, combine Oats, Brown Sugar and ½ cup of Flour.
Cut in Butter with a pastry blender or two knives until mixture is crumbly.
Place well drained Blackberries in the bottom of an 8×8 baking dish and toss with remaining Flour.
Add well drained Peaches.
Sprinkle Crumb mixture evenly over the fruit
Bake 35 to 40 minutes or until golden brown.

Peach Cobbler


1 Cup Flour
1 Cup Sugar
1 teaspoon Baking Powder
½ teaspoon Salt
1 Egg
5 Large Peaches, peeled and sliced
½ Cup Butter (1 Stick), Melted


Preheat Oven to 350 degrees
Combine 1 Flour, Sugar, Baking Powder and Salt.
Mix in Egg thoroughly (Mixture will be lumpy)
Layer Peach Slices in 9×13” Baking Dish
Sprinkle Flour Mixture evenly over Fruit
Drizzle Melted Butter and Bake for 45 Minutes, until top is golden and fruit is tender.

Peach upside-down cake


2 Tablespoons Butter
1/3 Cup packed Dark Brown Sugar
2 teaspoons Cinnamon
1 Can (29 oz.) sliced Cling Peaches, drained
3 Large Sliced Peaches
1/2 Cup Unsalted Butter, softened
3/4 Cup Sugar
2 Eggs
1 teaspoon Vanilla
1 1/2 Cup All-Purpose Flour
1/3 Cup Cocoa Powder
2 teaspoons Baking Powder
1/4 teaspoon Salt
3/4 Cup Milk
Crème Fraiche or Unsweetened Whipped Cream for Garnish


Preheat Oven to 350 degrees
In a 9×9” pan melt Butter and tilt to evenly grease sides and bottom.
In a bowl, combine Brown Sugar and 1 teaspoon of the Cinnamon.
Spread mixture evenly in pan and layer Peaches over top, set aside.
In a bowl, cream Unsalted Butter with an electric mixer.
Add Sugar and beat for 2 minutes on Medium, until light and fluffy.
Beat in Eggs, one at a time, beating well after each addition, scrape the sides of the bowl as needed.
Add Vanilla and beat until blended.
In a separate bowl, combine Flour, Cocoa Powder, Baking Powder, remaining Cinnamon and Salt.
Add dry ingredients to Butter Mixture alternately with Milk ans mix until just moistened.
Spoon batter over Peaches, Spreading evenly to completely cover Fruit.
Bake for 45 to 50 minutes or until cake springs back when touched.
Cool in pan on wire rack for 10 minutes.
To loosen cake, run a knife around edges of pan. Invert onto a platter.

Serve with Crème Fraiche or Unsweetened Whipped Cream for Garnish.

Pear Custard pie/tart


1 Unbaked Pie Shell
6 ripe Pears, peeled, cored and halved.
Juice of one lemon
¼ Cup Sugar


½ Cup Sugar
2 Tablespoons Flour
3 Large Eggs, beaten
¾ Cup Evaporated milk
1 teaspoon Vanilla
1/8 teaspoon each: Nutmeg, Cinnamon, Clove, Allspice, Ginger.


Preheat Oven to 400 Degrees
Toss Pear halves in Lemon Juice and ¼ Cup sugar and set aside
Whisk ½ Cup Sugar, Flour and Eggs
Add the milk and Vanilla Slice each pear half in 4-6 horizontal slices and set them on the crust, pressing down gently to fan them out.
Gently pour the custard around and over the pears Bake at 400 degrees for 15 minutes then turn down to 350 degrees and bake for remaning 45 minutes or until the custard is set and the crust is brown.

Pumpkin Apple Cake

Cake Ingredients
1 Package Yellow Cake Mix (minus One Cup)
1 ½ Cup Melted Butter
3 Eggs (divided)
4 Cup Apples, Sliced (Elstar or Pippin)
1/3 Cup Sugar
2 teaspoons Pumpkin Pie Spice
1 ½ Cup Evaporated Milk
1 Tablespoon Butter
3 Tablespoons Flour
2 Cup Pumpkin Puree
!/3 Cup Brown Sugar (Packed)

Topping Mix
1 Cup Yellow Cake Mix
¾ Cup Brown Sugar (Packed)
1 Stick of Butter
1 Cup Oats
1 Teaspoon Pumpkin Pie Spice


Preheat Oven to 425 degrees
Combine 1 Package Yellow Cake Mix, Minus 1 Cup, ½ Cup melted butter and one Egg. Mix well and press into 13×9” pan.
Mix Apples and 3 Tablespoons Flour in separate bowl and set aside
Mix Pumpkin Puree, 1/3 C Sugar, 1/3 C Brown Sugar, 2 teaspoons Pie Spice & 2 Eggs, Set aside.
Heat Evaporated Milk and 1 Tablespoon Butter until Butter is melted
Add Milk to Pumpkin Mixture blend well.
Stir in Apple Mixture and pour into prepared pan

Mix 1 Cup Cake Mix, Oats, Brown Sugar, Spice, and Butter until moistened and drop into Pumpkin Mixture.
Bake for 10 min at 425 degrees, then reduce temperature to 350 degrees and bake an additional 40 to 50 minutes until firm and toothpick inserted in center and comes out clean.

Serves 12

Rasberry Pear Cobbler


1 10 Ounce Package Frozen Rasberries thawed.
1/3 Cup Sugar
2 teaspoons Cornstarch
3 medium Pears, peeled, cored, and sliced (2 ½ Cups)
1 teaspoon Salt
¼ teaspoon Cinnamon
1 beaten Egg

Topping Ingredients

1 Cup Flour
½ Cup Sugar
½ Cup melted Butter
1 teaspoon Baking Powder
½ teaspoon Salt


Preheat Oven to 350 Degrees
Drain Berries, reserve syrup and add water to make 1 Cup
In sauce pan, combine 1/3 Cup Sugar, cornstarch, cinnamon.
Stir in Syrup Mixture
Cook until thickened and bubbly
Stir in the Berries and Pears, just to heat through.
Pour into 1 ½ quart baking dish
Combine Flour, ½ Cup Sugar, Baking Powder, and ¼ teaspoon Salt. Mix well.
Cut in 1 Egg, and Butter. Sprinkle evenly over fruit mixture
Bake 30 Minutes, serves 6.

Sour Cream Pear Pie


1 Unbaked 9 inch Pie Shell
1 Cup Sour Cream
1 Egg
¾ Cup Sugar
1 teaspoon Vanilla
¼ teaspoon Salt
2 Tablespoons Flour
4 Cups peeled, diced, ripe Pears

Pecan Streusel Topping

¼ Cup Flour
¼ Cup Brown Sugar
1 teaspoon Cinnamon
¼ Cup Butter, cut into small pieces
¼ Cup finely chopped Pecans


Preheat Oven to 375 degrees
Blend Sour Cream, Egg, Sugar, Vanilla, Salt and Flour until smooth
Fold in the prepared Pears
Pour into Pie Shell
Bake 40 minutes
Prepare Pecan Streusel Topping; Cut Butter into combined Flour, sugar and Cinnamon
After baking 40 minutes, sprinkle Pecan Streusel Topping and bake another 10 minutes
Cool slightly and serve.

Spiced Apple Cake


4 ½ Cups Flour
2 Cups Applesauce
2 Cups Chopped Apples
2 Cups Sugar
2 teaspoons Baking Soda
1 Cup Corn Oil
1 teaspoon Cinnamon
½ teaspoon Nutmeg
½ teaspoon Allspice
¼ teaspoon Ground cloves
½ teaspoon Salt


Preheat Oven to 350 Degrees
Grease and Flour 9×13” pan
In a large bowl, sift flour, soda, spices and salt
Mix in Applesauce and Corn Oil
Pour into prepared pan
Bake 1 hour & 10 min (till golden brown)
Cool in pan on a cake rack, sprinkle with powdered sugar