Coffee  Whip  Dessert

 

 

 

 

INGREDIENTS:

1 cup water

2 tablespoons instant coffee granules

6 1/2 cups miniature marshmallows 

1 cup heavy whipping cream

Whipped cream and additional instant coffee granules (optional)

 

 

 

DIRECTIONS:

 

In a large saucepan, bring water to a boil.

Remove from the heat; stir in coffee.

 

Add marshmallows.

Cook for 5 to 6 minutes over low heat until marshmallows are melted,

stirring occasionally.

 

Pour into a large bowl; cover and refrigerate until slightly thickened.

 

In a small bowl, beat cream until soft peaks form.

 

Fold into marshmallow mixture.

 

Spoon into dessert dishes.

 

Garnish with whipped cream and additional coffee granules if desired.

 


Serves 8

 

 

 

 

 

Cherry  Crisp

 

 

 

 

INGREDIENTS:

1/4 teaspoon salt

1/2 cup packed brown sugar

1 cup all-purpose flour

1/2 cup cold butter, cubed

 

 

FILLING

 

1 cup granulated sugar

1/4 cup cornstarch

1 cup cherry juice

4 cups pitted tart red cherries

Few drops red food coloring (optional)

 

 

TOPPING

 

1 1/2 cups quick-cooking rolled oats

1/2 cup packed brown sugar

1/4 cup all-purpose flour

5 tablespoons butter, melted

 

 

 

DIRECTIONS:

 

Preheat oven to 350 degrees.

 

In a bowl, combine salt, sugar and flour; cut in butter.

 

Press into a greased 2 quart or 11 inch x 7 inch baking dish.

 

Bake for 15 minutes.

 

For filling, combine sugar and cornstarch in a saucepan.

Stir in juice.

Cook over medium heat until thick, stirring constantly.

 

Fold in cherries and food coloring if desired.

 

Pour over baked crust.

 

Combine all topping ingredients; sprinkle over filling.

 

Bake for 20 to 25 minutes or until golden brown and bubbly around edges.

 

 

Serves 8

 

 

 

 

 

Blueberry  Betty

 

 

 

 

INGREDIENTS:

2 eggs, lightly beaten

3/4 cup evaporated milk

1/3 granulated cup sugar

1 teaspoon vanilla extract

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

1 cup fresh or frozen blueberries

2 slices raisin bread, toasted and cubed

Dash ground nutmeg


 


DIRECTIONS:

 

Preheat oven to 350 degrees.

 

In a bowl, beat the eggs, milk, sugar, vanilla, cinnamon and salt.

 

Stir in the blueberries.

 

Pour into two 1-cup baking dishes coated with cooking spray.

 

Top with toast cubes; sprinkle with nutmeg.

 

Bake for 20 to 25 minutes or until bubbly.

 

 

Serves 2

 

 

 

 

             

   

    

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