Category: Desserts

• Combine almonds, flour and margarine.
• Press into 9x13” pan.
• Bake at 350ºF for 20 minutes.
• Cool.
• Mix cream cheese and icing sugar together until creamy, then spread on cooled base.
• Beat together vanilla pudding with milk.
• Let stand 2 minutes, then spread on top of cream cheese layer.
• Beat together chocolate pudding and milk.
• Let stand 2 minutes, spread over vanilla layer.
• Let stand 15 minutes.
• Top with Cool Whip.

• Heat oven to 400ºF.
• Heat peaches in 3-qt. saucepan over medium heat until warm.
• Stir together cornstarch and water; stir
• into fruit.
• Heat to boiling, stirring constantly; boil and stir 1 minute.
• Pour into ungreased 2-quart casserole.
• Dot with 1 tbsp. margarine.
• Stir remaining ingredients until soft dough forms.
• Drop dough by spoonfuls onto hot fruit.
• Bake uncovered 30 minutes.
• Serve warm with ice cream.

Peaches

• Heat oven to 400°F.
• Blend ½ cup sugar and the cornstarch in medium saucepan.
• Stir in peaches and lemon juice.
• Cook, stirring constantly, until mixture thickens and boils.
• Boil and stir 1 minute.
• Pour into ungreased 2-quart casserole.
• Keep fruit mixture hot in oven while preparing biscuit topping.

Biscuit Topping

• Measure flour, 1 tbsp sugar, the baking powder and salt into bowl.
• Add shortening and milk.
• Cut through shortening 6 times; mix until dough forms a ball.
• Drop dough by 6 spoonfuls onto hot fruit.
• Bake 25 to 30 minutes or until biscuit topping is golden brown.
• Serve warm and, if desired, with cream.

• Place fruit in greased casserole, sprinkle with the sugar.
• Cream fat and sugar well.
• Add flour and rolled oats, rub in as for pastry, until have crumbs.
• Sprinkle on top of fruit,
• Bake in moderately hot oven 375ºF, for 30-40 minutes until fruit is done and the crust is a golden brown.

• Place half the cake cubes in a 10 (2.5 L) bowl.
• Sprinkle with half the desired sherry or brandy.
• Pour half the custard sauce over the cake, then spoon half the pie filling over the sauce.
• Repeat all layers.
• Whip cream with icing sugar; spoon or pipe over trifle.
• Chill at least 3 hours. Makes 10 servings

CUSTARD SAUCE:

• Prepare using custard powder as directed, or as follows: Beat 4 egg yolks with ½ cup sugar.
• Gradually stir in 2 cups scalded milk.
• Cook over simmering water until mixture thickens slightly and coats a spoon.
• Stir in ½ tsp vanilla and cool. Makes 2 ½ cups

• Preheat oven to 350°F. Butter a donut pan and set aside.
• In a medium bowl, mix flour, baking powder, salt, and spices together, and set aside.
• In a large bowl, or the bowl of an electric mixer, fitted with the paddle attachment, whisk oil, brown sugar, egg, vanilla, pumpkin ad milk until combined - DO NOT OVERMIX BATTER.
• Using a pastry bag, fill each donut cup with the batter. They should be fairly full but not overflowing.
• Bake for 11-13 minutes, until donuts spring back when gentle pressed.
• Turn donuts onto a wire rack and allow to cool for a few minutes.
• While the donuts are cooling, melt the butter in one bowl, and combine the sugar and cinnamon in another.
• While donuts are warm, brush each donut with butter and roll in cinnamon sugar mixture.
• Serve immediately!

• Heat oven to 375°F.
• Grease square pan, 8x8x2 inches.
• Place apple slices in pan.
• Mix remaining ingredients thoroughly, Sprinkle over apples.
• Bake 30 minutes or until apples are tender and topping is golden brown.
• Serve warm and, if desired, with light cream or ice cream

• In bowl, toss bread crumbs with butter; spread one-quarter in 8-inch (2 L) square glass baking dish.
• In large bowl, toss together apples, sugar, lemon rind, cinnamon, allspice and nutmeg; spread half over crumb base in dish.
• Top with another quarter of the bread crumb mixture; spread remaining apple mixture over top.
• Drizzle with apple juice and lemon juice.
• Sprinkle with remaining bread crumb mixture.
• Bake in centre of 375°F (190°C) oven until golden and apples are tender, about 45 minutes.