Peach Pocket Pies

Peach Pocket Pies

From: Cuisine at Home. Issue No. 99
Makes: Two  4 1/2 inch pies.
Total Time: 50 minutes
Nutrition: per pie: 421 cal; 22g fat; 57g carbs; 1 g fiber; 5g protein

Ingredients:

• 2/3 cup fresh or frozen peeled and chopped peaches (thawed if frozen) 4.5 oz
• 3 tbs sugar
• 2 tsp corn starch
• 1 tsp minced lemon zest
• 1 tsp fresh lemon juice
• 1/2 tsp grated fresh ginger
• pinch of salt
• 1 purchased refrigerated pie crust
• 1 egg beaten

Directions:

1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
2. Combine peaches, sugar, corn starch, zest, juice, ginger and salt.
3. Unroll crust on a lightly floured surface, then cut for circles with a 4 1/2 inch cutter. Arrange two dough circles on prepared baking sheet. Roll remaining dough circles to about 5 1/4 inch in diameter.
4. Using a slotted spoon, place 1/3 cup filling on the centers of dough circles on baking sheet. Brush egg around edges, then top with larger dough circles and press edges together to tightly seal. Crimp edges with fork. Brush tops of pies with remaining egg and sprinkle with sanding sugar. Cut two to three small slits in tops.
5. Bake pies until crusts are golden and filling bubbles, 25 to 30 minutes. Let pies cool 10-15 minutes; serve warm or at room temperature.

Harvest Baked Apples

Harvest Baked Apples

From: Cuisine at Home, Issue No. 65
Makes: 4 apples
Total Time: 1 1/4 hour
Nutrition: per apple - 367 cal; 14g total fat; 61g carb; 7g fiber; 5g protein

Ingredients:

• 4 Braeburn or Gala apples
• 1/3 cup dried currents
• 1/4 cup almonds, chopped
• 2 tbs brown sugar
• 1 tbs dark rum
• 2 tsp flour
• 1/2 tsp ground cinnamon
• Juice of 1/2 a lemon
• salt to taste
• 1/2 cup apple cider, divided
• 2 tbs butter cut into 8 cubes
• 1/4 cup rolled oats
• 2 tbs flour
• 2 tbs sugar
• 1 tbs butter, cold, cubed
• 1 tbs water
• 1/2 tsp ground cinnamon
• 1/4 tsp almond extract
• 1/4 cup plain yogurt divided

Instructions:

1. Preheat oven to 350 degrees; lightly coat a 9" glass pie plate or square baking dish with nonstick spray.
2. Prepare apples using a mellon baller to dig out the inside of the apples (do not cut the bottom but remove core); you need enough space inside the apple for about 1/4 cup of filling. Chop the seedless flesh for filling.
3. Combine chopped apple, currants, almonds, brown sugar, rum, 2 tsp flour, 1/2 tsp cinnamon, lemon juice, and salt in a bowl. Stuff filling into apples and arrange in the prepared dish. Pour 1 tbs cider into each cavity, then top with a cube of butter; add remaining cider and butter to baking dish.
4. Blend oats, 2 tbs flour, sugar, 1 tbs butter, water, 1/2 tsp cinnamon, almond extract, and salt in a bowl until crumbly using your fingers. Top each apple with a generous tablespoon of the mixture, packing so it adheres. Bake apples 35-45 minutes, or until easily pierced with a knife, but not mushy (baking time may vary depending on size). Let apples cool in the pan 10 minutes.
5. To serve, transfer apples t small plates, top with yogurt and drizzle with pan juices.

German Chocolate Cake

German Chocolate Cake

Ingredients:

• 1 package German Sweet Chocolate
• 1/2 cup boiling water
• 1 cup butter
• 2 cups sugar
• 4 egg yolks - unbeaten
• 1 tsp vanilla
• 1/2 tsp salt
• 1 tsp baking soda
• 1 cup buttermilk
• 2 1/2 cups flour
• 4 egg whites, stiffly beaten

Ingredients for Coconut-Pecan Frosting:

• 1 cup evaporated milk
• 1 cup sugar
• 3 egg yolks
• 1/4 lb butter
• 11/3 cup angel flake coconut
• 1 cup chopped pecans
• 1 tsp vanilla

Instructions:

1. Heat oven to 350 degrees. Melt chocolate in boiling water. Cool.
2. Cream butter and sugar until fluffy. Add egg yolks, one at a time, beating well after each addition. Add melted chocolate and vanilla, mix well.
3. Sift together salt, soda and flour. Add alternately with buttermilk to chocolate mix, beating well after each addition. Beat until smooth.
4. Fold in beaten egg whites gently with whisk.
5. Pour into three 8-9 inch round cake layer pans, linen on the bottom with wax paper. Bake in 350 degree oven 30-40 minutes. Cool. Frost with Coconut-Pecan Frosting.
6. Coconut Pecan Frosting: Combine evaporated milk, sugar, egg yolks, butter and vanilla in sauce pan. Cook and stir over medium heat until thickened, about 12 minutes. Add coconut and pecans; beat over medium heat until thick enough to spread.

Cranberry Almond Biscotti

Cranberry Almond Biscotti

From: Post Cereal Box
Makes: 2 dozen

Ingredients:

• 2 cups flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup butter
• 3/4 cup sugar
• 2 eggs
• 1 tsp vanilla
• 1 1/2 cups "Post Selects - Cranberry Almond Crunch" Cereal
• 1/2 cup dried cranberries, chopped

Optional Ingredients:

• 1/2 cup chocolate chips
• 1/4 cup melted chocolate chips to drizzle on top after cooking.

Instructions:

1. Preheat oven to 325 degrees.
2. Mix flour, baking powder and salt in small bowl, set aside. 
3. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Beat in eggs and and vanilla. Gradually add flour mixture, beating well after each addition. Stir cereal and dried cranberries into dough.
4. Divide dough into 2 equal portions; place on greased cookie sheet. Shape each portion into log 14 inches long and 2 inches wide.
5. Bake 30 minutes or until lightly browned. Remove from cookie sheet, place on cutting board, cool 10 minutes. Using a serrated knife, cut each log into diagonal slices about 3/4" thick. Place slices upright on cookie sheet 1/2" apart. Bake 12 minutes or until slightly dry. Remove from cookie sheet. Cool on wire rack. Store in tightly covered container.