By Gooseberry Patch
One hundred and one recipes for scrumptious truffles, with an inspiring picture for each recipe! Easy-to-make recipes for daily and special-occasion pies, truffles, cobblers, crisps and puddings...every one a winner! solely designed through Gooseberry Patch
Preview of 101 Blue-Ribbon Desserts PDF
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Extra resources for 101 Blue-Ribbon Desserts
Bake at 325 levels for forty mins, or till golden and apples are soft. Serve hot. Serves 6. Barb Rudyk Vermilion, Alberta every body loves this out of date recipe. Serve it hot, with a dollop of whipping cream or ice cream…delicious! Dessert Dumplings with Caramel Sauce 1-1/2 c. boiling water 1-1/2 c. brown sugar, packed 6 T. butter, divided 1-1/2 t. vanilla extract, divided 0.5 t. salt, divided 1-1/2 c. all-purpose flour 1-1/2 t. baking powder 0.33 c. sugar 2/3 c. milk For caramel sauce, mix boiling water, brown sugar, 2 tablespoons butter, one teaspoon vanilla and 1/4 teaspoon salt in a wide saucepan. carry to a boil over medium-high warmth, stirring till brown sugar dissolves. in the meantime, in a bowl, mix flour, baking powder, sugar and last salt. lower in ultimate butter till combination resembles coarse crumbs. Stir in milk and ultimate vanilla to make a delicate dough. Drop dough via heaping tablespoonfuls into boiling sauce. decrease warmth to medium-low; hide. Simmer for quarter-hour, or until eventually dumplings are cooked via. Serve hot. Serves 6. Pamela Berube Columbus, OH this can be the last word convenience nutrients dessert. My grandmother discovered this recipe from her Italian mom, and it has remained a relatives favourite for generations. Rhode Island Peach hunch 6 c. peaches, peeled, pitted and sliced 1 c. sugar 1-1/2 t. cinnamon 0.5 c. water 10 to twelve baking powder biscuits, baked Garnish: whipping cream mix peaches, sugar, cinnamon and water in a heavy skillet. deliver to a boil over medium-high warmth. lessen warmth to medium; organize biscuits on best. disguise and simmer, for half-hour. To serve, spoon peach mix into dessert bowls; best each one bowl with a biscuit. Drizzle with cream prior to serving. Makes 10 to twelve servings. Betty Riser Mount friendly, RI This out of date dessert with the humorous identify is oh-so effortless to make…so scrumptious to devour! Shiny-Top Blueberry Cobbler five to six c. clean blueberries 1-1/2 T. lemon juice 2 c. all-purpose flour 2 c. sugar, divided 2 t. baking powder 1 t. salt, divided 1 c. milk third c. butter, diced 2 T. cornstarch 1-1/2 c. boiling water Garnish: vanilla ice cream unfold berries in a greased shallow 2-1/2 quart casserole dish. Sprinkle with lemon juice; put aside. In a bowl, mix flour, one cup sugar, baking powder, 0.5 teaspoon salt, milk and butter. Stir till good mixed. Spoon batter over berries, spreading to fringe of dish; put aside. In a small bowl, combine ultimate sugar and salt with cornstarch. Sprinkle over batter. Pour boiling water over all; don't stir. Bake at 350 levels for one hour, or till bubbly, golden and glazed. Serve hot or cooled, crowned with ice cream. Serves 10 to twelve. Bonnie Russell Dixon, CA a chum shared this recipe a long time in the past. I gained first prize at our may perhaps reasonable cobbler baking contest with this dessert. Wild Blackberry Cobbler half c. butter, sliced three c. clean blackberries 1/4 c. plus 2 T. water, divided 1-1/4 c. sugar, divided half t. cinnamon 2 T. cornstarch 1 c. all-purpose flour 1-1/2 t. baking powder 1/4 t.
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