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CHURROS
1.
Preheat air fryer to 355°F for 3 minutes.
2.
To make churro dough, heat water, margarine and salt to a rolling boil in sauce-pan; stir
in flour. Stir vigorously over low heat until mixture forms a ball, about 1 minute; remove
from heat.
3.
Beat eggs all at once; continue beating until smooth and then add to saucepan while
stirring mixture. Spoon mixture into cake decorator’s tube with large star tip (like the
kind use to decorate cakes).
4.
Squeeze 6-inch loops of dough into drawer pan. Do not overlap. Program to cook at
355°F for 23-30 minutes. Repeat process until all churros are cooked.
5.
Mix sugar and the optional cinnamon; roll churros in sugar mixture.
APRICOT POCKET PIES
1.
Preheat air fryer to 345°F. Halve the 4 apricots and remove pits.
2.
Place 1/2 tsp. butter, 1 tsp. brown sugar, and a pinch of cinnamon inside each of the 2
halves, then put the halves back together.
3.
Roll out a 14 oz (9-inch) store-bought pie crust dough and cut four 6-inch circles. Wrap
each whole apricot in a circle of dough and pinch the edges to enclose fully. Sprinkle the
tops of the pies with the sanding sugar.
4.
Place pocket pies pinch side down into air fryer. Program to 345°F for 30 minutes or until
golden
MINI CHEESECAKES
1.
Preheat air fryer to 330°F for 3 minutes. Grease 12 mini muffin cups.
2.
In a medium bowl, mix together the graham cracker crumbs, sugar, and margarine with
a fork until combined. Measure a rounded tablespoon of the mixture into the bottom of
each muffin cup, pressing firmly.
3.
Place muffin cups into air fryer. Program at 330°F for 9 minutes, then remove to cool. Beat
together the cream cheese, sugar, lemon juice, lemon zest and vanilla until fluffy. Mix in
the egg. Pour the cream cheese mixture into the muffin cups, filling each until 3/4 full.
4.
Program at 330°F for 19-22 minutes. Repeat process until all cheesecakes are cooked.
DESSER
TS
1 cup water
1/2 cup margarine or butter
1/4 tsp. salt
4 apricots
4 tsp. butter
8 tsp. brown sugar
FILLING:
1 (8oz) package cream
cheese, softened
1/4 cup white sugar
1 1/2 tsp. lemon juice
1 cup flour
3 eggs
1/4 cup sugar
1/4 tsp. ground cinnamon
cinnamon, for sprinkling
14 oz. store bought pie dough
CRUST:
1/3 cup graham cracker
crumbs 1 tbsp. white sugar
1 tbsp. margarine, melted
1/2 tsp. grated lemon zest
1/4 tsp. vanilla extract
1 egg
