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THE WAY HOME MINISTRIES RECIPES

Desserts

Sour Cream Scones
Serve these scones at your next brunch.

Makes 6-8

2 cups Flour
1/2 cup Sugar
1/2 teaspoon Baking soda
1/2 teaspoon Salt
1/2 cup Butter, softened
1 Egg
1/2 cup Sour cream

Blend the flour, sugar, baking soda, and salt in a food processor. Cut the butter into small pieces and add to the mixture. Pulse the processor until slightly mealy. Mix together the egg (beaten) and the sour cream. Add the mixture to the processor and run until well mixed. Place on a floured board and roll out (about 1/4- to 1/2-inch thick). Cut into two-inch circles. Place on lightly buttered cookie sheet and bake for 15 minutes at 375 (or until lightly browned).

Onion-Tomato Tart with Anchovies and Olives

4 sheets phyllo dough

1 tablespoon olive oil

3 medium onions -- thinly sliced

2 medium tomatoes -- thinly sliced

1/2 can (1-ounce) anchovies

2 ounces pitted black olives -- quartered,

(2 tablespoons) 2 tablespoons chopped fresh basil Freshly ground pepper

Cover phyllo dough with a damp kitchen towel to prevent drying out and let come to room temperature. Unfold and separate each sheet of pastry and place on a 10 x 15-inch jelly roll pan. Brush with olive oil. Fold edges under to make a standing rim. Cover again with a damp towel. Preheat oven to 400. In a large nonstick skillet heat oil. Add onions and cook over moderate heat, stirring occasionally, until translucent, about 5 minutes. Spread onions evenly over pastry. Arrange tomatoes over onions and criss-cross anchovies on top in a diamond pattern. Put a piece of olive at each diamond point. Sprinkle with basil and season with pepper. Bake tart for 25 minutes, or until pastry is brown and crisp. Serve in 3-x3 1/4-inch rectangles (5 cuts on 15-inch side, 3 on 10-inch side).

Honey-Orange Butter

1/2 c. (1 stick) butter

1/2 c. honey

1/2 t. grated orange peel

2 t. orange juice

Beat all ingredients until fluffy. Place in bowl with tight fitting lid. Refrigerate up to 3 weeks or freeze up to 2 months. makes about 1 cup of butter.

Cranberry-Cheddar Bread

2 T. shortening

2 c. all-purpose flour

1 c. sugar

1-1/2 t. baking powder

1/2 t. baking soda

1/2 t. salt

2 t. grated orange peel Juice from 1 orange

1-1/2 c. shredded Cheddar cheese (6 oz.)

1 egg, beaten

1 c. cranberries, cut in half

1/2 c. chopped pecans

Heat oven to 350. Grease loaf pan, 9x5x3 inches. Cut shortening into flour, sugar, baking powder, baking soda, salt and orange peel with pastry blender in large bowl. Add enough water to orange juice to measure 1/4 cup. Stir juice mixture, cheese and egg into flour mixture. Fold in cranberries and pecans. Pour into pan. Bake 60 to 70 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Loosen sides of loaf frompan, remove from pan. Cool completely before slicing. Makes 1 loaf.

Cinnamon Popovers

2 eggs

1 c. all-purpose flour

1 c. milk

1/2 t. salt

1/2 t. ground cinnamon

Heat oven to 450. Generously grease 6-cup popover pan, six 6-oz. custard cups or 8 medium muffin cups. Beat eggs slightly in medium bowl. Stir in remaining ingredients with fork or wire whisk just until smooth. (do not overbeat). Fill popover or custard cups one-half full, muffin cups, three-fourths full. Bake 25 minutes. Reduce oven temperature to 350. Bake 15 to 20 minutes longer or until deep golden brown. Immediately remove from pan. Serve hot with butter, or apple butter, or create a butter spread from one of the variations: Strawberry Butter: Blend 1/2 c. butter, 1/2 c. sliced strawberries and 2 t. grated orange peel in blender or food processor until smooth. Pecan Butter: Mix 1 c. butter, softened, 1/4 c. packed brown sugar and 1/2 c. chopped pecans until smooth. Maple-Peanut Butter Spread: Mix 1/2 c. butter, softened, 1/2 c. peanut butter and 1/4 c. maple syrup until smooth. Honey-Walnut Spread: Beat 1 package (3 oz.) cream cheese, softened and 1 tablespoon honey until smooth; stir in 1 tablespoon finely ground walnuts.Pecans can be used, too.

Broccoli Mighty Muffins

1/2 c. chopped onion

2 T. butter or margarine

2/3 c. water

1/2 c. sour cream

2 c. Hungry Jack Buttermilk pancake mix 4 oz.

1 c. shredded Cheddar cheese

9-oz. pkg. frozen broccoli

4.5-oz. jar sliced mushrooms, drained

Heat oven to 375 degrees.

Grease six 10-oz. custard cups or a greased 9-inch square pan.

In small skillet, saute onion in butter until tender. In large bowl, combine water, sour cream and sauteed onion. Add pancake mix and cheese; blend well. Fold in broccoli and mushrooms. Spoon mixture into prepared cups filling about 1/2 full. Bake at 375 for 35 to 45 minutes or until deep golden brown. Cool 5 minutes. Serve warm with

Carrot Raisin Bars

3 tablespoons reduced fat margarine -- or light butter

3/4 cup brown sugar

1 egg white

1 teaspoon vanilla extract

3/4 cup whole wheat pastry flour -- or unbleached flour

3/4 cup quick-cooking oats

1/4 cup toasted wheat germ

1 teaspoon ground cinnamon

1 teaspoon baking powder

1 1/4 cups carrots -- grated, (about 2 1/2 medium)

1/2 cup golden raisins

Combine the margarine or butter and brown sugar in the bowl of a food processor or electric mixer, and process until smooth. Add the egg white and vanilla extract, and process until smooth. In a separate bowl, combine the flour, oats, wheat germ, cinnamon, and baking powder. Add the flour mixture to the margarine mixture and process to mix well. Fold in the carrots and raisins. Coat an 8-inch square pan with nonstick cooking spray. Pat the mixture evenly in the pan, and bake at 350 for 25 to 30 minutes, or until a wooden toothpick inserted in the center comes out clean. Cool to room temperature, cut into squares, and serve.

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