Garfield...Recipes with Cattitude! Cookbook (Everyday Cookbook Collection) (31 page)
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Authors: Gooseberry Patch
Red, White & Blueberries Trifle
It would be unpatriotic NOT to eat lots of this!
3 c. milk
5.1-oz. pkg. instant vanilla pudding mix
1 pound cake, cut into cubes and divided
12-oz. container frozen whipped topping, thawed
2 c. strawberries, hulled and sliced
1 c. blueberries
Combine milk and dry pudding mix in a bowl. Whisk for 2 minutes, until well blended. Let stand for 5 minutes, until softly set. In a large glass bowl, layer half of cake cubes, half of pudding, 1/3 of whipped topping and half each of strawberries and blueberries. Repeat layers, ending with topping. Cover and refrigerate 3 to 4 hours before serving. Serves 10 to 12.
Mmm…a palate-pleasing, tastebud-teasing treat! As if Garfield needed another reason to eat pizza!
13.8-oz. tube refrigerated pizza crust
2/3 c. sugar
3 T. all-purpose flour
1 t. cinnamon
4 Granny Smith apples, peeled, cored and sliced
1/2 c. caramel ice cream topping
Garnish: vanilla ice cream
Spread dough on a lightly greased 12" pizza pan; set aside. Combine sugar, flour and cinnamon in a large bowl; add apples and toss to coat. Arrange apple mixture in a single layer to completely cover crust. Sprinkle with Oat Topping. Bake at 350 degrees for 30 minutes, or until golden. Remove from oven; immediately drizzle with caramel topping. Cut into wedges. Serve warm, topped with a scoop of ice cream. Makes 10 to 15 servings.
Oat Topping:
1/3 c. quick-cooking oats, uncooked
1/2 c. all-purpose flour
1/3 c. brown sugar, packed
1 t. cinnamon
1/4 c. butter, softened
Mix together oats, flour, brown sugar and cinnamon. Stir in butter with a fork until crumbly.
Keep apple pie spice on hand to use in all kinds of desserts…even sprinkle it into hot coffee and cider. A blend of cinnamon, nutmeg and allspice, it’s like a whole spice rack in a little can.
Top this tender cake with a sprinkle of chopped peanuts for a real taste of caramel apples!
1-1/2 c. biscuit baking mix
2/3 c. sugar
1/2 c. milk
2 c. Golden Delicious apples, peeled, cored and sliced
1 T. lemon juice
3/4 c. brown sugar, packed
1/4 t. cinnamon
1 c. boiling water
Garnish: whipped cream, caramel ice cream topping
Combine biscuit mix and sugar in a bowl; stir in milk. Pour batter into a greased 9"x9" baking pan. Arrange apples over batter; sprinkle with lemon juice and set aside. In a separate bowl, mix brown sugar and cinnamon; sprinkle over apples. Carefully pour water over top; do not stir. Bake at 350 degrees for 50 minutes to one hour. Cut into squares. Serve warm, topped with whipped cream and a drizzle of caramel topping. Makes 4 to 6 servings.
Nothing tops real whipped cream! In a chilled bowl, with chilled beaters, beat a cup of whipping cream on high speed until soft peaks form. Mix in sugar and vanilla extract to taste and enjoy!
A classic cherry pie is made with tart pie cherries, but sweet Bing cherries may also be used. You may want to cut back on the sugar.
2 9-inch pie crusts
3 c. sour cherries, thawed if frozen
1 c. sugar
1/2 t. salt
1/4 c. all-purpose flour
1 T. butter
1/8 t. vanilla extract
1/8 t. almond extract
Optional: a few drops red food coloring
Garnish: vanilla ice cream
Place one crust in a 9" pie plate; set aside. Drain cherries, reserving juice. Measure 1/2 cup juice, adding water if necessary to equal 1/2 cup. Pour juice into a large saucepan. Whisk in sugar, salt and flour. Cook and stir over medium heat until thickened and glossy. Stir in remaining ingredients except garnish; spoon mixture into crust. Add remaining crust; flute edges and vent with a knife tip. Bake at 450 degrees for 10 minutes. Reduce oven temperature to 350 degrees. Continue baking 40 to 45 minutes, until bubbly and golden. Top each slice with a scoop of ice cream. Makes 8 servings.
Use a mini cookie cutter to cut the vents in your pie’s top crust just for fun!
For a beautiful golden crust, brush a little water over the unbaked top crust and sprinkle it with sugar.
2 9-inch pie crusts
4 c. blueberries, thawed if frozen
3/4 c. sugar
3 T. cornstarch
1/2 t. cinnamon
1/8 t. salt
1 T. lemon juice
2 T. butter, sliced
Line a 9" pie plate with one crust; set aside. Place blueberries in a large bowl. In a separate bowl, combine sugar, cornstarch, cinnamon and salt; sprinkle mixture over blueberries and toss to coat. Pour blueberry mixture into crust; sprinkle with lemon juice and dot with butter. Top with remaining crust; flute edges and vent with a knife tip. Bake at 425 degrees for 30 to 40 minutes, until bubbly and crust is golden. Serves 6 to 8.
A woven lattice pie crust is impressive, but there’s an easier way to make a lattice! Cut pie crust into one-inch wide strips. Place half of the strips across the pie filling in one direction, then place the remaining strips at right angles. Bake as usual.
No need to pick your own berries, but this pie is worth the trip to a thorny blackberry patch!
2-1/2 c. blackberries, thawed if frozen
3 T. soft bread crumbs
3/4 c. plus 2 T. sugar, divided
1 t. cinnamon
2 T. quick-cooking tapioca, uncooked
8-oz. container sour cream
1/4 c. all-purpose flour
Spread blackberries evenly in an ungreased 9" pie plate; set aside. In a small bowl, combine bread crumbs, 2 tablespoons sugar and cinnamon. Sprinkle half the crumb mixture and all of the tapioca over the berries. In a separate bowl, stir together sour cream, flour and remaining sugar; spread evenly over pie. Sprinkle with remaining crumb mixture. Bake at 375 degrees for 35 minutes, or until bubbly and golden. Makes 8 servings.
Most fruit pies, crisps and cobblers can be frozen up to four months. So you can bake desserts with ripe summer fruit, then serve them at Thanksgiving! Cool completely, then wrap well in plastic wrap and two layers of aluminum foil before freezing. To serve, thaw overnight in the fridge, bring to room temperature and rewarm in the oven.
Warm and fruity with a crisp topping…dig in!
5 c. blueberries, thawed if frozen
9-inch graham cracker crust
8-oz. container sour cream
3/4 c. brown sugar, packed
3 T. all-purpose flour
1-1/2 t. vanilla extract
1/4 t. lemon zest
1/4 c. soft bread crumbs
1 T. sugar
1 T. butter, melted
Spoon blueberries into crust; set aside. In a bowl, blend together sour cream, brown sugar, flour, vanilla and lemon zest; spread evenly over blueberries. In a separate bowl, toss together remaining ingredients; sprinkle over sour cream mixture. Bake at 375 degrees for 40 minutes, or until topping is golden. Serve warm. Makes 8 servings.