DESSERTS - Casa Lulu (with Kenny)

DESSERTS

Cinnamon Apple Crisp
Ingredients 2 lb. golden delicious apples, peeled, cored, thinly sliced 3/4 c. packed light brown sugar 1/2 c. all-purpose flour 1 tsp. ground cinnamon 1 tsp. pure vanilla extract 1 c. oatmeal 1/4 tsp salt 3 tbsp. butter, cut into small pieces 3/4 c. walnuts, coarsely chopped Directions Preheat the oven to 375°F. Coat an 8" x 8" baking dish with cooking spray. Combine the apples, 1/3 cup sugar, 2 tablespoons flour, 1/2 teaspoon cinnamon, and vanilla in a bowl and toss well. Pour into the prepared baking dish. Combine the oatmeal, salt, and the remaining 1/3 cup sugar, 6 tablespoons flour, 1/2 teaspoon cinnamon in a separate bowl. Add the butter and crumble until well incorporated. Stir in the walnuts and sprinkle over the apples. Bake, uncovered, 35 to 40 minutes, or until the fruit is tender and bubbly and the topping is lightly browned. Let cool on a rack for 30 minutes before serving.
Reese's Chocolate Chip Cookie Bites
Ingredients • 12 Refrigerated chocolate chip cookie dough • 12 Bite sized Reese's Peanut Butter Cups Instructions 1. Grease a mini muffin pan 2. Place a spoonful of the cookie dough in the mini muffin pan 3. Place in oven and cook about 10 - 12 minutes (follow whatever the instructions on the package tell you) 4. As soon as you pull them out, place one Reese's Peanut Butter Cup in the middle of the cookie. 5. Let cool for a few minutes (or don't if you are like me and can't wait)
Old-Fashioned Banana Pudding from Scratch
Ingredients: 1/2 c. sugar 2 tbsp. flour 1/4 tsp. salt 2 c. milk 4 separated eggs 1 tbsp. vanilla flavor 1 box of Nilla Vanilla Wafers 4 med. ripe bananas Directions: Mix flour, salt, and sugar; add milk slowly. Stir constantly over low heat until thickened. Stir and cook for about 15 minutes. Beat egg yolks in bowl and stir into mixture slowly stirring constantly. Cook about 5 more minutes stirring constantly. Remove from heat and add vanilla. Line bottom of casserole dish with vanilla wafers, bananas (sliced) and custard mixture. Repeat layers, ending with custard on top. Beat egg whites until stiff. Add 1/4 cup sugar; whip until it peaks. Spread on top of custard and bake in oven at 450 degrees for about 5 minutes or until browned. Remove from oven and serve
Apple Oatmeal Cookie Bar Recipe
This recipe comes to us from Kansas reader Carol Stuber. It makes 20 tasty servings. Ingredients For the crust: 1/2 cup butter, softened 1/4 cup shortening 1 cup packed brown sugar 1-3/4 cups all-purpose flour 1 cup old-fashioned or quick-cooking oats 1 teaspoon salt 1/2 teaspoon baking soda 1/2 cup chopped pecans, optional For the filling: 4-1/2 cups coarsely chopped peeled tart apples 3 tablespoons all-purpose flour 1 package (14 ounces) caramels 3 tablespoons butter Step 1: Mix up the crust In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl using a hand mixer), cream the butter, shortening and brown sugar until light and fluffy. This might take longer than you think! Mix for at least 4 minutes to get everything well combined and to incorporate plenty of air. This will give you a melt-in-your-mouth bar. Then add flour, oats, salt and baking soda and mix well. Measure and set aside 2 cups of this mixture. Press the remaining mixture into an ungreased 13×9-in. baking pan. Step 2: Add the apples You’ll need about four large apples for this recipe. For more complex flavor pick two varieties of apple, like Granny Smith and Pink Lady, and use two apples of each. To learn more about varieties and their flavor profiles, read our apple guide. Once you’ve selected your fruit, slice them and then toss with flour until evenly coated. Spoon over the crust in an even layer. Editor’s Tip: If you love subtle apple flavor in your desserts, try out our quick and easy Cinnamon Nut Bars that call for a secret ingredient: applesauce! You can even make your own applesauce at home. Step 3: Make the world’s easiest caramel sauce Here’s our caramel hack! Unwrap all those caramel candies and heat them in a saucepan over low heat with the butter. Then simply drizzle over apples. Caramel apples done! Last, top the caramel and apples with the reserved oat mixture. Step 4: Bake! Bake at 400°F for 25 to 30 minutes or until lightly browned. Cool before cutting into bars.
Rhubarb Crisp
I found this strawberry rhubarb crisp recipe on a box of Quaker Oats about 20 years ago. It's quick, and easier to make than pie. It's versatile, too, because you can add strawberries in spring or apples in fall. I usually pop it into the oven shortly before we sit down to eat so it's still warm for dessert! —C.E. Adams, Charlestown, New Hampshire Ingredients 3/4 cup sugar 3 tablespoons cornstarch 3 cups sliced fresh rhubarb or frozen rhubarb, thawed 2 cups sliced peeled apples or sliced strawberries 1 cup quick-cooking or old-fashioned oats 1/2 cup packed brown sugar 1/2 cup butter, melted 1/3 cup all-purpose flour 1 teaspoon ground cinnamon Vanilla ice cream, optional Directions In a large bowl, combine sugar and cornstarch. Add rhubarb and apples or strawberries; toss to coat. Spoon into an 8-in. cast-iron skillet or other ovenproof skillet. In a small bowl, combine the oats, brown sugar, butter, flour and cinnamon until the mixture resembles coarse crumbs. Sprinkle over fruit. Bake at 350° until crisp is bubbly and fruit is tender, about 45 minutes. If desired, serve warm with ice cream. Test Kitchen Tips Cinnamon comes in two basic types: Ceylon and cassia. Ceylon cinnamon’s delicate, complex flavor is ideal for ice creams and simple sauces. The spicy, bolder cassia cinnamon (often labeled simply as cinnamon) is preferred for baking. Dark brown sugar contains more molasses than light or golden brown sugar. The types are generally interchangeable in recipes. But if you prefer a bolder flavor, choose dark brown sugar. Get inspired by these delicious easy desserts. Editor's Note If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.