Blue Berry Coffee Cake

Use a 9x13-inch pan. Easy to make; you can use fresh fruit, peaches or any frozen fruit in a bag with no juice.

Ingredients
Cake:
2 C. flour
1 1/2 C. sugar
2/3 C. butter
2 tsp. baking powder
1 tsp. salt
2 eggs (separate the whites from the yolks)
1 C. milk
2 C. blueberries

Directions

In a bowl, mix flour and sugar. Cut the butter into the flour and sugar mixture and mix well. Put 2/3 C. of this batter aside for topping. Next add the baking powder, salt, egg yolks, and milk to the mixture; mix well. Beat the egg whites in a separate bowl until stiff and fold into batter. Pour batter into a 9x13-inch greased pan. Next, pour blueberries on top and then top with 2/3 C. of mixture that was set aside.

Bake in a 350-degree oven for 40-50 minutes.

Mapple Apple Crisp

A little maple flavoring gives a great twist to apple cobbler.

Ingredients
5 apples - peeled, cored, and sliced
3/4 C. maple syrup
1/2 C. all-purpose flour
1/2 C. rolled oats
1/2 C. brown sugar
1 pinch salt
1/2 C. butter or margarine; softened

Directions
Preheat oven to 375. Place apples in an 8x8" baking dish. Toss apples with syrup. In a separate bowl, mix together flour, oats, sugar, and salt. Cut in butter until mixture is crumbly. Sprinkle mixture evenly over apples. Bake in a preheated oven for 35 minutes, until topping is golden brown. Serve warm or at room temperature.



Real And Healthy Chinese Cooking-DIY

Fall-Oatmeal Apple Crisp

Fall recipe served warm with vanilla ice cream for a special treat!

Ingredients
4 C. flour
1 C. brown sugar
1 C. oatmeal
3/4 lb. butter or margarine, at room temperature
12 apples
1 tsp. cinnamon
1 1/2 C. cornstarch
1 1/2 C. cold water
1 1/2 C. sugar

Directions

Peel apples and slice into wedges and sprinkle with cinnamon.

In sauce pan combine cornstarch, cold water, and sugar. Heat on medium high heat to a boil stirring continually. Mixture will become a thick syrup. Remove from heat.

Mix flour, brown sugar, oatmeal and shortening together by hand. Press half of mixture in bottom of 10X12 greased pan. Place apples evenly on top. Pour syrup over apples. Then top with remaining oatmeal mixture to make crumbs. Bake at 350 degrees for 50 minutes.

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Fast Never Fruit Cobbler

A quick, easy cobbler made with your favorite canned fruit for homemade taste any time.

Ingredients
1 lg. can peaches, undrained (may substitute with any canned fruit)
1 stick butter
1 C. milk
1 C. sugar
1 C. flour

Directions

Preheat oven to 350 degrees. While oven is heating, melt one stick of butter in an 11x19-inch baking pan in oven. In a large bowl, combine sugar and flour. Add milk. Stir until smooth. Pour over melted butter in pan. Spoon peaches over top of batter. Top with remaining juice. Bake at 350 until golden and bubbly. Serve warm with ice cream or your favorite topping.

Black Rasperry Cream Pie

Ingredients

1 purchased 9-inch graham cracker crumb pie shell
1 egg white, beaten
1 cup whipping cream
1 8-oz. pkg. cream cheese, softened
1 10-oz. jar black raspberry spread
Fresh black raspberries, lemon peel twist, and/or mint leaves (optional)

Directions

1. Preheat oven to 375 degrees F. Brush pie shell with beaten egg white. Bake for 5 minutes. Cool on a wire rack.

2. In a medium mixing bowl beat whipping cream with an electric mixer on medium-high speed until stiff peaks form; set aside.

3. In a large mixing bowl beat cream cheese with an electric mixer on medium-high speed until smooth. Add black raspberry spread. Beat on low speed just until combined. Fold in whipped cream. Spoon mixture into pie shell. Cover and freeze for 4 to 24 hours or until firm. Garnish with fresh black raspberries, lemon peel twist, and/or mint. Makes 8 servings.

Mango Ice Cream

Ingredients
400 g packet frozen mango (if fresh mango is available, it is preferable)
300 ml. cream
1/2 C. caster sugar
1/4 C. mango or apricot nectar
mango slices and fresh mint sprigs, to garnish

Directions
Defrost the mango until it is soft enough to mash but still icy. If fresh, puree the flesh of 3-4 large ones in a food processor. Place the mango in a medium bowl and add the sugar and nectar. Stir for 1-2 minutes or until the sugar has dissolved. Beat the cream in a small bowl until stiff peaks form. Gently fold the cream through the mango mixture. Spoon the mixture into a lamington tray; cover and freeze for about 1 1/2 hours or until half-frozen. Quickly spoon the mixture into a food processor bowl. Process for 30 seconds or until smooth. Return to the tray or plastic container; cover and freeze completely. Remove the ice cream from the freezer for 15 minutes before serving, to allow it to soften a little. Serve the ice cream in scoops with mango slices and sprigs of mint. Note: Storage time: Freeze the ice cream for at least eight hours before serving; can be kept frozen up to three weeks.

Fast and Easy Fruit Salad

Ingredients
1 can each:
fruit cocktail
peaches
pears
mandarin oranges
pineapples chunk

1 banana
1 apple

Directions

Open all pineapple and oranges first, drain into small bowl and save juice. If using banana and apple, cut into bite-sized pieces and soak in pineapple/orange juice, set aside. Open other fruits and drain juice, saving for something else, Put them in a large bowl then drain apple/ bananas and add to fruit. Chill and serve. Sometimes I add chopped nuts and serve Cool Whip on the side. Mix small amount of juice back in to desired moistness.