Desserty Goodness

I could've sworn that I posted these recipes on here before..but after trolling through my blog several times to locate 'em, I realize that I posted them as Notes on my FB rather than on here. Opps! Oh well, here they are :) 

Pumpkin-Maple Cream Trifle

Prep Time: 25 Minutes

Total Time: 4 hours, 30 minutes

Yield: 24 servings

Ingredients:

Maple Walnuts

1 box of whole graham crackers

1/2 cups plus 3 tbsp pure maple syrup (do NOT use maple-flavored pancake syrup)

1 package of cheesecake or vanilla instant pudding and pie filling

1/2 cup milk

1 can solid packed pumpkin

2 tsp Cinnamon Plus Spice Blend

1 container frozen whipped topping, thawed, divided

Directions:

1. Prepare Maple Walnuts, if desired; set aside. Coarsely break graham crackers into Stainless 6qt. Mixing Bowl. Place 1/2 cup of the maple syrup in Small Batter Bowl; microwave on HIGH 60-90 second until hot. Pour hot syrup over crackers; toss to coat and set aside.

2. For pumpkin filling, combine pudding mixture and milk in Stainless 4qt Mixing Bowl; whisk until mixture begins to thicken. Add pumpkin and spice blend to pudding mixture; whisk well. Fold 2 cups of the whipped topping into pudding mixture; set aside.

3. For maple cream, combine remaining 3 tbsp of maple syrup and remaining whipped cream topping in Stainless 2qt Mixing Bowl; fold gently.If you want, you can attach the open star tip to Easy Accent Decorator; fill with 2/3 cup of maple cream and set aside for garnish.

4. To assemble trifle, place one-third of the graham cracker mixture over the bottom of the Trifle Bowl. Top with half of the pumpkin filling, spreading to the edges. Top with another third of the graham cracker mixture. Top with the remaining maple cream, spreading to edges. Top with remaining graham cracker mixture and pumpkin filling.

Cover; refrigerate 4 hours or overnight. Garnish with Maple Walnuts, if desired, and pipe with reserved maple cream. Sprinkle with additional spice blend, if desired.

** To make Maple Walnuts **

Combine 2 tbsp of butter and 3 tbsp of pure maple syrup in 10 inch Saute' Pan. Stir over medium heat until butter is melted. Add 1 cup of walnut halves and cook, stirring constantly, 5-7 minutes or until walnuts are completely browned. Spread walnuts in a single layer on wax paper; cool completely.

 

Apple-Cherry Crisp

This cheery dessert is made with ingredients that you may already have on hand.

Prep Time: 20 minutes

Bake Time: 35-40 minutes

Fruit Filling:

6 medium Granny Smith apples, sliced

1 can (21 ounces) cherry pie filling

1/2 teaspoon Pantry Korintje Cinnamon

Streusel Topping:

1/4 cup of 70% vegetable oil spread, melted

1/4 cup sliced almonds, chopped

1 cup old fashioned or quick oats

1/4 cup all-purpose flour

1/4 cup packed brown sugar

1/2 teaspoon Pantry Korintje Cinnamon

Fat-Free vanilla frozen yogurt (optional)

1. Preheat oven to 375*F. For fruit filling, peel, core and slice apples using Apple Peeler / Corer/ Slicer. Cut apples in half. Combine apples, pie filling and cinnamon in large Colander Bowl, mix gently. Spoon filling into Deep Dish Baker.

2. For streusel topping, place vegetable oil spread in Small Micro Cooker. Microwave on HIGH 45-60 second or until melted. Chop almonds using Food Chopper. Add almonds, oats, flour, brown sugar and cinnamon to micro cooker; mix well. Sprinkle topping evenly over fruit filling.

3. Bake 35-40 minutes or until apples are tender. Cool slightly. Serve warm topped with frozen yogurt, if desired.

Nurtients per serving: 280 Calories (24% from fat), Total Fat 8g, Saturated Fat 1.5g, Cholesterol 0mg, Carbohydrates 51g, Protein 3g, Sodium 70mg, Fiber 4g

Black Forest Trifle

 

Ingredients:
1 pkg (18-21 oz) brownie mix (plus ingredients to make cake-like brownies)
2 bars (1.55 ounces each) milk chocolate candy, divided
3 cups cherry pie filling
1 tsp almond extract
1/2 cup cranberry-cherry juice
2 cups cold 2% milk
2 pkg (3.3 oz each) white chocolate instant pudding and pie filling
1 container (8 oz) frozen whipped topping, thawed

Directions:

1. Preheat oven to 350°F. Prepare brownie mix according to package directions for cake-like brownies; spread batter over bottom of Large Bar Pan. Bake 18-20 minutes or until wooden pick inserted in center comes out clean. Cool completely.

2. Loosen brownie from sides of bar pan and invert onto flat side of Large Grooved Cutting Board. Cut brownie into 1-in. cubes; set aside. Chop 11/2 of the chocolate bars using Food Chopper. Reserve remaining chocolate for garnish.

3. Combine pie filling and almond extract in Small Batter Bowl; set aside 1/2 cup for garnish. Stir juice into batter bowl.

4. Pour milk into Classic Batter Bowl; add pudding mix and whisk until mixture begins to thicken. Fold in whipped topping.

5. To assemble trifle, place half of the brownie cubes into bottom of Trifle Bowl. Layer with half of the pie filling mixture. Sprinkle with half of the chopped chocolate; top with half of the pudding mixture. Repeat layer one time.

6. Make chocolate curls with reserved chocolate using Vegetable Peeler (see Cook's Tip). Garnish top of trifle with reserved pie filling mixture and chocolate curls. Refrigerate at least 30 minutes before serving.

Yield: 16 servings

Nutrients per serving: Calories 380, Total Fat 14 g, Saturated Fat 5 g, Cholesterol 45 mg, Carbohydrate 59 g, Protein 4 g, Sodium 300 mg, Fiber 0 g

Cook's Tips: To make chocolate curls, hold the Vegetable Peeler across the short side of the chocolate bar. Using even pressure, push the blade away from you to create curls.

This trifle can be assembled several hours before serving, or even the night before. 

 

Maple-Cashew Mini Tarts

Prep Time: 20 minutes
Total Time: About 1 hour, 40 minutes
Yield: 12 mini tarts

1 cup of salted cashews
2 eggs
1/2 cup packed dark brown sugar
1/2 cup pure maple syrup (DO NOT use maple flavored pancake syrup)
1 tbsp butter, melted
1 tsp Double Strength Vanilla
1 package of refrigerated pit crusts, softened according to package directions

Prepare Filling:

1. Preheat oven to 375*. Coarsely chop cashews with Food Chopper. In Classic Batter Bowl, combine eggs, brown sugar, 1/3 cup of the maple syrup, butter and vanilla. Whisk with Stainless Whisk until smooth. Stir cashews into egg mixture; set aside.

Form Pastry Shells:

2. Unroll one pic crust onto Pastry Mat. Using wide end of the clear Food Chopper collar, cut out six pastry circles. (Circles will measure 3 1/4 in. / 9.5cm. Discard remaining dough.) Pinch edges of circles inward at 1/2 inch intervals, creating ruffled shells. Place shells into Muffin Pan wells; repeat with remaining pie crust.

Fill Shells & Bake:

3. Stir cashew mixture until combined; pour evenly into shells until two-thirds full. Bake 18-20 minutes or until shells are golden brown. Remove pan from oven to Stackable Cooling Rack; cool completely. Brush tops of tarts with remaining maple syrup.