Recipes of the Week: Light, fruity desserts
Sue from North Adams, Mich., wrote in asking for light dessert recipes to try for her mother’s January birthday.
Amanda from Lake City, Mich., says that after the rich deserts over the holidays, she likes to make her nice and light pineapple orange crème.
Margaret from Hillsdale, Mich., sent in her recipe for baked maple custard. Bev from Cheboygan, Mich., says that her slow cooked country apples are great served with vanilla ice cream.
For more recipes, please stop by my blog, Food, Fun & More.
Recipe Request of the Week:
I’m planning a Super Bowl party and I’d like to find some new dip recipes. Would everyone please share their best?
– Laura from Clinton
Send your own recipes and requests to The Recipe Exchange, PO Box 16, Addison, MI 49220 or by email.
PINEAPPLE ORANGE CRÈME
Makes 9 servings.
- 1 cup graham cracker crumbs
- 1 egg white
- 1 tbsp. soft butter
- 1 tbsp. lemon juice
- ½ cup non-fat dry milk
- ¼ cup sugar
- ½ cup chilled orange juice
- 8 oz. can crushed pineapple, drained
- Mix graham cracker crumbs with butter. Reserve ⅓ cup of mixture. Press the rest onto the bottom of an ungreased 8-inch square baking pan.
- In a mixing bowl, beat dry milk, egg white, lemon juice and orange juice on high speed for 3 minutes. Add sugar and beat on low speed for 30 seconds. Fold in pineapple.
- Pour mixture over graham cracker crust and sprinkle with reserved crumbs. Freeze for 8 hours or overnight.
BAKED MAPLE CUSTARD
- 4 large eggs
- ½ cup maple syrup
- 1 tsp. vanilla extract
- ¼ tsp. salt
- 3 cups milk
- 4 cups boiling water
- Preheat oven to 350 degrees. Gently whisk together eggs, maple syrup, vanilla and salt.
- Heat milk just to boiling. Slowly stir milk into egg mixture.
- Spoon into custard cups to ¼ inch from the rim. Sprinkle with a little nutmeg and sugar. Place cups in a large, shallow dish.
- Carefully pour hot water into the pan until it comes half-way up the side of the custard cups. Bake for 50 minutes. The edges will be set but the center will still jiggle.
SLOW COOKED COUNTRY APPLES
- 5 cups Granny Smith apples, peeled and sliced
- ½ cup old-fashioned oatmeal
- 1 tbsp. flour
- 1 cup water
- 1 cup apple juice
- ⅓ cup raisins
- 3 tbsp. butter
- ¼ tsp. cinnamon
- 1 tbsp. molasses
- Mix flour and cinnamon. Sprinkle over apples and lightly toss to coat. Stir in raisins and oatmeal.
- Pour water and apple juice into a slow cooker, then add apple mixture.
- Melt butter and pour over apples, then drizzle with molasses. Cook on low heat for 4 to 6 hours.