Desserts
Caramel Pear
Cake
Prison
Parfait
Pumpkin
Pasties
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Caramel Pear Cake
CD Kitchen (www.cdkitchen.com)
Serves 8
Ingredients
1 cup flour
1/3 cup sugar
1 teaspoon baking powder
1/4 teaspoon cinnamon
1/2 cup whole milk
2 tablespoons vegetable oil
1/2 cup chopped pecans
1/4 cup chopped dried pears
1 cup brown sugar
1 cup water
1 cup pear nectar
2 tablespoons butter
1/2 teaspoon ground ginger
Directions:
In large bowl mix together flour, sugar, baking powder, and
cinnamon. Add milk and oil and mix just until combined. Stir
in pecans and dried pears. Spread in bottom of 3-4 quart
crock pot. In small saucepan, mix brown sugar, water, pear
nectar, butter, and ginger.
Bring to a boil and boil for 2 minutes, stirring frequently.
Pour over batter in the crock pot. Cover crock pot and cook
on high for 2 to 2-1/2 hours until a toothpick inserted 1"
into the center of the cake comes out clean.
Remove cover from crock pot, turn off crock pot, and let
cake stand, uncovered, for 30 to 40 minutes to cool a bit
before serving. There will be a tender cake that has formed
over a caramel sauce; turn the servings over as you scoop
them out of the slow cooker.
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Prison Parfait
by Dawn Albrecht
Makes 6 servings.
Ingredients
8 oz cream cheese
1 14 oz can sweetened condensed milk
2 tablespoon vanilla extract
2 tablespoon lemon juice
1 pint blackberries
3 tablespoons Chambord (optional) (3
tablespoons of water if Chambord is not used)
2 tablespoons sugar
Crushed gram crackers
Directions
Toss cleaned blackberries with Chambord (or
water) and sugar. Blend with hand blender to the consistency
of jam and place in refrigerator for 10 minutes. Blend
softened cream cheese with condensed milk, vanilla extract
and lemon juice. Crush ½ gram cracker (or more
depending on the size of the glass) in the bottom of each
parfait glass. Add approximately 3 tablespoons of cream
cheese mix on top of gram cracker layer. Place in freezer
for 10 minutes. Add approximately 3 tablespoons of
blackberry mixture on top of the cheese mixture. Place in
the freezer for 10 minutes. Add 3 tablespoons of cream
cheese mix. Refrigerate for at least 2 hours. Add 2 or 3
fresh blackberries to the top. Serve.
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Pumpkin Pasties
From RecipeZaar.com
Makes 12 cookies
Ingredients
1 (18 ounce) package of pre-made cookie dough
(like Pillsbury)
1 (28 ounce) can pumpkin pie filling
3 tablespoons powdered sugar
1/2 teaspoon pumpkin pie spice (optional)
Directions
Preheat oven to 350 degrees. Cut cookie dough
into 12 equal pieces and press into the cups of a muffin tin
making sure to go up the sides. Fill with pumpkin pie
filling-most likely you will have extra should you wish to
make more. Bake for 20-25 minutes. Remove and
let cool. Sprinkle with powdered sugar and pie spice.
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