Friday, August 20th, 2010
Ingredients;
1 1/2 cups self-rising flour
2 cups quick oats
1 1/2 cups brown sugar (or 1 cup brown sugar + 2 tsp. Sweet ‘N Low Brown)
3/4 Cup liquid Butter Buds (or 3/4 cup Promise Ultra Fat-Free margarine)
1 (21 oz.) can pie filling (strawberry, cherry, apple, or blueberry) (regular or “lite”) If using “lite” add 1 packet Sweet ‘N Low and 1 tsp. almond extract.
Directions;
Mix everything together, except the pie filling. Reserve 1 cup of the crumb mixture for topping.
Pat into a 9 x 13 x 2-inch casserole dish that has been sprayed with a non-fat cooking spray.
Pour can of pie filling on top of crumb mixture. Sprinkle the rest of crumb mixture (1 cup) on top of pie filling.
Bake 45 min.-1 hour in a slow oven. 300°F.
Posted in Tiered Puddings or Mousses | No Comments »
Wednesday, August 11th, 2010
Ingredients:
1 cup (about 5 ounces) chocolate cookie or chocolate graham cracker crumbs
3 tablespoons melted butter or margarine
2 pint baskets California strawberries, stemmed and halved
2 cups (12 ounces) semisweet chocolate chips
1/2 cup water
2 tablespoons light corn syrup
2 1/2 cups whipping cream, divided
1 tablespoon sugar
Directions;
In bowl, mix crumbs and butter to blend thoroughly. Press evenly onto bottom of 9-inch springform or cheesecake pan. Stand strawberry halves, touching, side-by-side, pointed ends up with cuts sides against side of pan. Set aside.
Place chocolate chips in blender container. In small saucepan over medium heat, mix water and corn syrup; bring to boil and simmer 1 minute. Immediately pour over chocolate chips and blend until smooth. Cool to room temperature.
Meanwhile, in large mixer bowl, beat 1 1/2 cups of the cream to form stiff peaks. With rubber spatula, fold
cooled chocolate into whipped cream to blend thoroughly. Pour into prepared pan; level top. (Points of strawberries might extend above chocolate mixture.) Cover and refrigerate 4 to 24 hours.
Up to 2 hours before serving, in medium mixer bowl, beat remaining one cup cream to form soft peaks. Add sugar; beat to form stiff peaks. Remove side of pan; place cake on serving plate. Using a Pastry Bag with a star tip pipe or dollop whipped cream onto top of cake. Arrange remaining halved strawberries on whipped cream. To serve, cut into wedges with knife, wiping blade between cuts.
Posted in DO NOT USE, Tiered Puddings or Mousses | No Comments »
