Simple Dessert/ Breakfast Crepe

Tifa Tate

Ingredients
3/4 Milk
3/4 Flour
1/4-1/3 Cup Sugar (1/3 or more if eaten without plain or without filling)
1 Tbsp Vanilla
1 Egg


Directions:
Mix EGG, VANILLA and SUGAR in a bowl. In same bowl alternate adding FLOUR and MILK until reaching desired consistency (I like mine pretty thin so I usually end up adding a tiny bit more milk).

Pretty simple!

To cook: Spray pan or coat with a little oil. Turn burner up to medium low heat. Wait until hot (maybe enough to sizzle a drizzle of water). Pour 1/4 cup of mixture into pan and swirl around until thickened. Flip over when slightly browned on bottom. I usually put nutella at this point and then sliced banana. Fold over, plate and enjoy!

For a great dessert crepe cut up some berries and put a small scoop of ice cream in or on the crepe and coat with powdered sugar and whipped cream if desired. You can also try crepes filled with caramelized bananas drizzled with a berry compote.

White Chocolate Gingerbread Bars

from The Crepes of Wrath -- see link for pictures of each step!

2 cups all-purpose flour (reserve 2 tablespoons)

2 teaspoons ground ginger

1 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon ground cloves

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup + 2 tablespoons (10 tablespoons) unsalted butter, softened

3/4 cup packed brown sugar

1/2 cup granulated sugar (reserve 2 tablespoons)

2 large eggs

1 teaspoon vanilla extract

1/4 cup molasses

1 cup white chocolate chips (optional, but highly recommended)

1/2 cup white chocolate chips, melted (for drizzling)

1. Preheat oven to 350 degrees. Line a 9×13-inch pan with foil, then spray it with nonstick cooking spray. Set aside.

2. Add the flour in a medium bowl. Reserve 2 TABLESPOONS OF FLOUR and place in separate bowl to reserve for then topping. In the non-reserved flour, add in the ground ginger, ground cinnamon, ground nutmeg, ground cloves, baking soda, and salt, then set aside.

3. In large mixing bowl, cream together the butter, brown sugar, and 6 TABLESPOONS of granulated sugar. Add in the eggs one at a time, beating just to combine after each addition. Mix in the vanilla and molasses (if it looks strange, it’s okay, don’t worry!). Add in the flour and spices mixture and gradually combine. Stir in white chocolate chips by hand, if you’re using them.

4. Press the batter into your prepared pan. I used clean hands because the batter is pretty thick. Sprinkle the top with reserved flour, then sprinkle the remaining 2 tablespoons granulated sugar over that (I used 1 tablespoon of granulated sugar and 1 tablespoon of turbinado sugar).

5. Place into oven and bake until bars are golden brown and a toothpick comes out mostly clean with a few crumbs attached, about 20-25 minutes. Remove and place pan on wire wrack to cool completely before cutting. When the bars are mostly cooled, melt the 1/2 cup of white chocolate chips and drizzle over the bars either with a spoon or a plastic bag with the tip cut off. When the bars have cooled completely, cut into bars and enjoy!

Cherry Winks

MEREDITH BOYLE

2 1/4 Cup flour

2 teaspoons baking powder

1/2 teaspoon salt

3/4 cup margarine

1 cup sugar

2 eggs

2 tablespoons milk
1 cup chopped nuts (optional)

1 cup finely crushed frosted corn flakes
Vanilla and/or almond extract to taste
A little bit of the cherry syrup (optional)

2 1/2 cups of crushed frosted flakes for rolling

maraschino cherries

Variation: You can put cherry candy kisses on each cookie instead of cherries but you need to do it AFTER cooking but before cooled all the way.

Cream margarine and sugar. Add eggs then milk and vanilla. Add dry ingredients Mix well. Shape into small balls and roll in frosted flakes. Slightly flatten and place on greased cookie sheet. Top each cookie with a cherry (pushing the cherry down a little). Bake at 375 for 10 minutes

Shape the dough into balls.

Rolling dough balls in crushed frosted flakes.

Slightly press down corn flake balls, using your thumb to place the cherry.

Place the cherry in the center, pressing it into the dough securely. Now bake!

Molasses Cookies

CATHRYN DANIELS

1 1/2 cups butter (not margarine)

2 cups brown sugar

2 eggs

1/2 cup molasses

4 1/2 cups flour

4 teaspoons baking soda

2 teaspoons cinnamon

2 teaspoons group ginger

1/2 teaspoon ground cloves

1/2 teaspoon salt

Form the dough into small balls and roll the balls in white sugar before you put them on an ungreased cookie sheet.

Bake at 375 for 10-12 minutes

Classic Pavlova

JENN RUDD

4 large egg whites at room temperature

1 cup granulated sugar

1/2 teaspoon cornstarch, plus extra for dusting

1/2 teaspoon vinegar

1 teaspoon vanilla extract

TOPPING

3 cups mixed assorted fruit, such as sliced strawberries, kiwi & whole raspberries and blueberries.

Preheat oven to 250º. Lightly grease baking sheet, then cover with parchment paper. Dust parchment paper with cornstarch. Reserve 1/3 cup sugar and sift together with cornstarch. Using 8-inch-round cake pan, trace circle onto parchment paper. Put egg whites into very clean and dry metal or copper bowl. Using hand or stand mixer, whisk egg whites on medium speed until frothy. Increase mixer speed and begin to gradually add sugar, 1 to 2 tablespoons at a time, reserving cornstarch-sugar mixture to add last. Keep whisking as sugar is added. When glossy and stiff, fold in vinegar and vanilla.

Mound egg whites high onto parchment paper and smooth to fill circle. Bake 1 1/2 hours. Exterior should be crunchy and light brown, but middle will remain soft. Crack open oven door and cool completely.

Whip cream in chilled bowl then spread over meringue and top with assorted fruit 30 minutes before serving.

--DESSERTS--

• Cherry Winks *NEW
• Coconut Sorbet w/ Pineapple Rings & Syrup
• Dori Greenspan’s Pumpkin Muffins
• Creamy Blueberry Pie
• Vanishing Oatmeal Raisin Cookies
• Almond Roca
• Zucchini Chocolate Cake
• Gooey Caramel Apple Pull-Aparts
• Blackberry Fools
• Mini Fruit Pizzas
• Upside-Down Cobbler
• Chewy Chocolate Cookies
• Fruit Salsa with Cinnamon Chips
• Pumpkin Bread Pudding
• Easy Peach Cobbler
• Grandma Tingey’s German Chocolate Cake
• French Silk Pie
• Macadoches Cake
• Cinnabon Cinnamon Rolls
• Chocolate - White Chocolate Chunk Cookies
• Frozen Berries w/ Hot White Chocolate
• Raspberry Peach Crumb
• Apple Pie
• Fresh Strawberry Pie
• Pumpkin Cheesecake
• Homemade Oreo Cookies
• Julie’s Birthday Cake
• Magnolia’s Vanilla Cupcakes
• Blueberry Sauce
• Lemon Yogurt Cake
• Immoral Bars
• Turtle Cheesecake

Coconut Sorbet w/ Pineapple Rings & Syrup

CAITLIN DUNCAN

1/4 cup brown sugar

4 pineapple rings

1 pint coconut sorbet

2 tablespoons unsalted butter

Melt butter on medium heat in large skillet. Add brown sugar and stir consistently for 3 minutes. Add pineapple rings and cook each side 4 minutes. Meanwhile, add juice from the pineapple can if you want more syrup. After pineapple is cooked, remove skillet from heat. Place 1 pineapple ring on a scoop of ice cream and drizzle syrup over.

Dori Greenspan’s Pumpkin Muffins

CATHRYN DANIELS

2 cups all-purpose flour

2 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

3/4 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/8 teaspoon freshly grated nutmeg

pinch of ground allspice

1 stick (8 tablespoons) unsalted butter, room temperature

1/2 cup sugar

1/4 cup light brown sugar, packed

2 large eggs

1/2 teaspoon vanilla extract

3/4 cup canned, unsweetened pumpkin puree

1/4 cup buttermilk

1/2 cup golden raisins

1/2 cup chopped walnuts or pecans

1/3 cup sunflower seeds, for topping

Center a rack in the oven and preheat to 400°. Butter or spray 12 cupcake molds in a regular-size pan or fit with paper cups. Place the pan on a baking sheet. Whisk together the flour, baking powder, baking soda, salt and spices. Set aside. Working with a stand mixer fitted with a paddle attachment or with a hand mixer in a large bowl, beat the butter at medium speed until soft. Add both the sugars and continue to beat until light and smooth. One by one, add the eggs, beating for a minute after they are incorporated, then beat in the vanilla. Lower the mixer speed and mix in the pumpkin and buttermilk. Add the dry ingredients in a steady stream, mixing only until they disappear. To avoid over mixing, you can stop the machine early and stir in any remaining dry ingredients into the batter using a rubber spatula. Stir in the raisins and nuts.

Divide the batter evenly among the muffin cups and sprinkle a few sunflower seeds over the top of each muffin. Bake for 17 to 20 minutes, or until a knife inserted into the center of the muffin comes out clean. Transfer the pan to a rack and cool the muffins for 5 minutes in the pan, then carefully remove each one from its mold to finish cooling on the rack.

STREUSEL TOPPING

(Enough for 12 muffins)

1/4 cup all-purpose flour

1/4 cup light brown sugar

1/4 cup chopped pecans

1/4 salted butter, cut into small pieces

Place all ingredients in a small mixing bowl. Mix with your hand until crumbly. Top each well of muffin batter with 1 tablespoons streusel.

Creamy Blueberry Pie

CATHRYN DANIELS

3 cups fresh blueberries

1 (9-inch) deep-dish pie crust

1 cup white sugar

1/3 cup all-purpose flour

1/8 teaspoon salt

2 eggs, beaten

1/2 cup sour cream

1/2 cup white sugar

1/2 cup all-purpose flour

1/4 cup butter

Combine 1 cup sugar, 1/3 cup flour, and salt. Add eggs and sour cream, stirring until blended. Place blueberries in pastry shell, and spoon sour cream mixture over berries. In another bowl, combine 1/2 cup sugar and 1/2 cup flour. Cut in butter or margarine with pastry blender until mixture resembles course meal. Sprinkle this mixture over sour cream mixture and berries in the pie shell. Bake at 350° F (175° C) for 50 to 55 minutes, or until lightly browned. If desired, garnish with additional blueberries and mint leaves.

Vanishing Oatmeal Raisin Cookies

LAUREN POSEY

1 cup (2 sticks) margarine or butter, softened

1 cup firmly packed brown sugar

1/2 cup granulated sugar

2 eggs

1 teaspoon vanilla

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon cinnamon

1/2 teaspoon salt (optional)

3 cups oatmeal oats

1 cup raisins

Heat oven to 350°. Beat together margarines and sugars until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Stir in oats and raisins; mix well. Drop by rounded tablespoonfuls onto ungreased cookie sheet. Bake 10 to 12 minutes or until golden brown. Cool 1 minute on cookie sheet; remove to wire rack.

Almond Roca

LAURNE POSEY

1 cup Imperial Butter

1 1/3 cups sugar

1 tablespoon Karo syrup

3 tablespoons water

1 cup almonds, crushed

Melt butter with thermometer to 300° F. Quickly add sugar, syrup, water. Look for good brownness. Add nuts. Pour into 9" x 13" pan. Let cool.

CHOCOLATE GLAZE

Hershey's Milk Chocolate (4 ounces)

Heat 1 minute in microwave. Spread chocolate on Roca, and sprinkle generously with crushed almonds. Use wax paper

Zucchini Chocolate Cake

LAUREN POSEY

CREAM TOGETHER

1/2 cup soft margarine

1/2 cup cooking oil

1 3/4 cup sugar

2 eggs

1 cup milk (regular)

1 teaspoon vanilla

MIX WITH

2 1/2 cups flour

4 tablespoons cocoa

1/2 teaspoon cinnamon

1 teaspoon clove

1/2 teaspoon baking powder

1 teaspoon baking soda

ADD

2 cups grated uncooked zucchini.

Put in greased and floured 9" x 13" pan. Bake at 350° for 40 minutes.

Gooey Caramel Apple Pull-Aparts

LAUREN POSEY

4 pecan crunch crunchy granola bars (2 pouches from 8 to 9 ounce box), crushed (3/4 cup)

1/4 cup chopped pecans

1 teaspoon ground cinnamon

1 cup whipping cream

1/2 cup packed light brown sugar

2 (17 1/2-ounce) cans large refrigerated cinnamon rolls with icing

1 medium Granny Smith apple, peeled, coarsely chopped (about 1 1/4 cups)

Heat oven to 350°. Spray 12-cup fluted tube cake pan with cooking spray. In small bowl, mix crushed granola bars, pecans and 1/2 teaspoon of the cinnamon. Sprinkle mixture evenly in bottom of pan. In large bowl, mix whipping cream, brown sugar, and remaining 1/2 teaspoon cinnamon. Separate both cans of dough into 10 rolls; set icing aside. Cut each roll into quarters. Stir roll pieces and apple into whipping cream mixture to coat. Spoon mixture into pan; spread evenly. Bake 50 to 60 minutes or until deep golden brown. Immediately place heatproof serving plate or platter upside down over pan; turn plate and pan over (do not remove pan). Cool 5 minutes. Remove pan; scrape any remaining topping in pan onto coffee cake. Cool 5 minutes longer. Drizzle reserved icing over top. Serve warm.

Blackberry Fools

LAUREN POSEY

1 (12-ounce) jar blackberry jam (not jelly)

1 cup heavy cream

1 tablespoon confectioners' sugar

1/2 cup mixed fresh berries

Pass jam through a fine sieve; discard solids. With a mixer fitter with the whisk attachment, beat cream and sugar until soft peaks form. Gently fold jam into cream to form swirls. Divide mixture among 4 cups, garnish with berries, and serve immediately.

Mini Fruit Pizzas

LAUREN POSEY

1 (18-ounce) package refrigerated sugar cookies

1 (8-ounce) package cream cheese, softened

2 tablespoons frozen limeade concentrate, thawed

1/2 cup powdered sugar

10 fresh strawberries, quartered

1 kiwifruit, peeled, halved lengthwise and cut into 10 slices

1/2 cup fresh blueberries

1/2 cup fresh raspberries

Heat oven to 350°. Bake cookies as directed on package. Cool completely, about 10 minutes. In medium bowl, beat cream cheese, limeade concentrate and powdered sugar until smooth. Spread each cookie with 1 tablespoon cream cheese mixture. Arrange fruit on top of each. Serve immediately, or cover and refrigerate up to 2 hours.

Upside-Down Cobbler

LAUREN POSEY

1/4 cup soft butter or margarine

1/2 cup sugar

1 cup unsifted regular all-purpose flour

2 teaspoons baking powder

1/8 teaspoon salt

1/2 cup milk

1 (1 pound) can fruit

whipping Cream

Cream butter and sugar until smooth. Sift flour with baking powder and salt. Add flour mixture to butter and sugar little at a time, alternating with milk, beating until batter is thick and smooth. Spread batter evenly in greased 9" x 9" baking pan. Pour berries or fruit and their liquid over batter. Sprinkle with sugar. Bake at 350° for 1 hour or until crust is golden brown.

Chewy Chocolate Cookies

LESLIE DANFORTH

1 1/4 cup butter

2 cups flour

2 cups sugar

2 eggs

2 teaspoons vanilla

3/4 cup cocoa

1 teaspoon baking soda

1/2 teaspoon salt

1 cup chocolate chips, or nuts, or M&Ms

Mix. Bake at 325° for 8 to 10 minutes.

Fruit Salsa with Cinnamon Chips

SARA JENSEN

1 quart strawberries

1 green apple

1 pear (very firm)

2 kiwi fruit (firm)

2 tablespoons brown sugar

Chop fruit into a small dice using food chopper. Add sugar. Mix well and serve with chips.

CINNAMON CHIPS

flour tortillas

butter (melted)

cinnamon

sugar

Cut into wedges and butter/sugar each size. Bake at 350° for 15 minutes on a baking sheet.

Pumpkin Bread Pudding

SARA JENSEN

2 cups heavy cream

1 1/2 cup canned pumpkin

1 cup whole milk

1 cup sugar

4 large eggs plus 2 egg yolks

1/2 teaspoon salt

1 teaspoon cinnamon (generous)

1/2 teaspoon ginger

1/4 teaspoon allspice

2 pinches cloves

10 cups cubed 1-inch day old bread (Sheepherder’s or French bread, bread should be hard)

1/4 cup melted unsalted butter

Whisk together everything but bread and butter. Add bread to mixture, let the bread soak up liquid for 30 minutes, and then pour in a greased 9" x 13" pan. Drizzle butter over. Bake at 350° on the middle rack 20 to 30 minutes until set. (When inserting a knife halfway between center and edge the pudding stops looking milky.) Serve warm with vanilla ice cream or whipped cream (I will add sugar, vanilla and cinnamon.)