Gourmet Cookie Bouquets Recipe Blog

Archive for the ‘Fruit Desserts’ Category

• 1 2/4 cup flour

• 1 cup quick cooking oatmeal

• 1/2 cup packed brown sugar

• 1/2 tsp. baking soda

• 1/2 tsp. salt

• 1 cup cold margarine

• 1 cup chopped walnuts

• 20 caramels

• 1 can sweetened condensed milk

• 1 can apple pie filling

In a large mixing bowl, combine the flour, oats, sugar, soda and salt. Using a pastry cutter or the back of a large spoon, mix in the margarine until mixture is crumbly. Reserve 1 1/2 cups of crumb mixture for later use and then press the rest with fingers in the bottom of a greased 9×13” pan. Bake at 375° for 15 minutes.  Remove from oven and cool.

Melt caramels with sweetened condensed milk by placing the unwrapped caramels and milk in a microwave safe bowl and microwaving on high in 30-second intervals. Check and stir the caramel mixture after every 30 seconds and if it isn’t melted, go another 30 second interval.  Mixture should be smooth.  Spoon apple filling over prepared and cooled crust. Top with melted caramel mixture.  Mix 1 cup of walnuts in with the reserved crumb mixture and then sprinkle evenly over the top.  Bake bars 20 minutes or until set.  Cool and cut into squares.

• 2 envelopes of plain gelatin

• 1/2 cup orange or cranberry juice

• 1/2 cup boiling water

• 1 can or jar cranberry sauce

• 1 cup applesauce

• 1 apple, cored and cut up

• 1 cup diced celery

• 1/2 cup chopped walnuts

• 1 orange, peeled and diced

• 2 tbs. grated lemon rind

Soften gelatin in juice. Add boiling water; cool. Mix all the other ingredients; add to gelatin mixture. Pour into a greased mold (at least 2 quarts) and refrigerate several hours.

• 1 1/2 cups cranberries, finely chopped

• 1 cup miniature marshmallows

• 1/4 cup sugar

• 1 1/2 cups finely chopped apple

• 1/2 cup mayonnaise

• 1/4 cup chopped walnuts

• 1/8 tsp. ground cinnamon

Combine cranberries, miniature marshmallows and sugar; mix lightly. Cover and chill. Add remaining ingredients; mix lightly.

• 2 1/4 cups water

• 1 3-oz. package strawberry flavoured gelatin

• 1 10 1/2 oz. can frozen cranberry orange relish, thawed

• 1 8-oz. can crushed pineapple

• 1 3-oz. package lemon flavoured gelatin

• 2 cups of miniature marshmallows

• 1/2 cup mayonnaise

• 1 cup whipping cream, whipped

Bring 1 cup water to a boil. Gradually add to strawberry gelatin, stirring until dissolved. Add cranberry-orange relish; mix well. Pour into lightly oiled 6 1/2 cup ring mold; cover. Chill until almost set. Drain pineapple, reserving liquid. Bring remaining water to boil. Gradually add to lemon gelatin, stirring until dissolved. Add marshmallows; stir until melted. Add reserved pineapple liquid; cover. Chill until partially set. Add mayonnaise and pineapple to marshmallow mixture. Fold in whipped cream; pour over strawberry layer. Cover; chill until firm. Unmold. Garnish as desired.

• 2 tbs. sugar

• 4 tbs. water
• 2 tbs. dry sherry
• 2 tsp. lemon or lime juice
• 1 orange
• 2 cups fresh pineapple, cubed, or canned pineapple chunks
• 1 1/2 cups fresh or canned lichees

Cook the sugar and water until syrupy; cool and stir in the sherry and lemon juice. Peel and segment the orange; toss with the pineapple and lichees. Pour the syrup over the fruits; chill 1 hour, and serve.

• 2 eggs
• 4 tablespoons sugar
• ¼ teaspoon salt
• ½ teaspoon cinnamon
• ½ cup seedless raisins
• 4 cups cooked fine noodles, drained
• 3 tablespoons melted butter or fat

Beat the eggs, sugar, salt and cinnamon together. Stir in the apples, raisins, noodles and fat. Turn into a greased baking dish.

Bake in a 400 degree oven for 40 minutes or until brown. Serves 6 to 8.

• 1 (21 ounce) can cherry pie filling
• 1 teaspoon fresh lemon juice
• 1 and a half teaspoons grated lemon peel
• 1 (15 ounce) package refrigerated piecrusts (see note)
• 1 egg yolk
• 1 tablespoon milk
• A half a teaspoon ground cinnamon
• 1 tablespoon sugar

Make sure to buy refrigerated-not frozen-pie crusts. Unlike frozen pie crusts, which generally come preformed in a pie tin, refrigerated pie crusts come rolled in a box. Allow the refrigerated pie crusts to sit at room temperature for 10-15 minutes before unrolling.

1. Preheat oven to 425 degrees F.
2. In a medium bowl, combined the cherry pie filling, lemon juice, and lemon peel.
3. On a lightly floured surface, unroll one pie crust (it should be 12 inches in diameter, about one eighth inch in thickness. If necessary, roll dough to these dimensions.) With a cookie cutter or sharp knife, cut out 6 four and a half inch circles. Repeat with second crust.
4. In a small bowl, combined the egg yolk and milk. In another small bowl, combined the cinnamon and sugar.
5. Spoon 1 tablespoon of the cherry pie filling onto one side of each pastry circle. Brush edges of the pastry with egg yolk mixture. Fold the pastry in half, and press on edges firmly to seal. With a fork, press on sealed edges to make a decorative design, being careful not to pierce the dough.
6. Place the dumplings on an ungreased baking sheet. Brush the tops with the egg yolk mixture. Sprinkle with the cinnamon and sugar.
7. Bake 15-20 minutes, or until dumplings are golden. Remove dumplings to a wire rack to cool.

This pandowdy recipe calls for sugar, however you may substitute 2/3 cup molasses for the sugar in the filling if you prefer. You can use your favorite baking apples for the filling. You can use a combination of McIntosh and Granny Smith. For an easy “dowdy” crust, simply cut the pie dough into 2 inch squares and arrange in a patchwork pattern over the apples.

For the dough

• 1 1/8 cups all-purpose flour, plus extra for dusting the work surface
• 1/2 teaspoon salt
• 2 tablespoons sugar
• 1/2 cup (1 stick) cold unsalted butter, cut into about 8 pieces
• 1 egg yolk About
• 3 tablespoons of ice water, plus more if necessary

Preheat the oven to 375 degrees F. Lightly grease an 8 inch square or 9 inch round baking pan.

To make the dough

1. In a bowl of a food processor, combine flour, salt, and sugar and pulse once or twice. Add butter and process about 10 seconds, until the butter and flour are blended and the mixture has the texture of cornmeal. To mix by hand: Cut the stick of butter into bits and rub the butter and flour very quickly between your fingers, or cut the butter into flour with a pastry blender.
2. Place the mixture in a bowl and add egg yolk and ice water. Use a wooden spoon or rubber spatula to gradually gather the mixture into a ball: if the mixture seems dry, add another 1/2 tablespoon of ice water. Form the dough into a ball with your hands. Wrap dough in plastic, flatten into a small disc, and freeze 10 minutes (or refrigerate 30 minutes) to ease rolling.
3. While the dough is chilling, prepare the filling.

For the filling

• 6 cups peeled, cored, and thinly sliced apples (about 6 medium apples)1/2 cup firmly packed brown sugar
• 1 tablespoon fresh lemon juice
• 3/4 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg

1. In a large mixing bowl, stir the apples with the brown sugar, lemon juice, cinnamon, and nutmeg. Spread the mixture in the prepared pan.
2. To roll the dough: Unwrap the dough and place on a floured work surface, and sprinkle top with flour. (If dough is hard, let it rise a few minutes. It should give a little when you press your fingers into it.) Roll with light pressure from the center out. Add flour to the dough if it sticks. Roll, adding flour, rotating dough and turning over once or twice. When dough is about 10 inches in diameter and less then 1/4 inch thick, place over fruit, tucking the edges of the dough under the side of the fruit. You may also cut the dough in small squares.

For the topping

• 1 tablespoon milk
• 2 tablespoons granulated sugar
• 1/2 teaspoon ground cinnamon

1. Brush the top of the dough with the milk. Combine the sugar and the cinnamon, and sprinkle on top.
2. Bake 30 to 40 minutes or until the crust is golden. Serve warm with vanilla ice cream.