Dessert
CHERRY DELIGHT
Makes
servings
2 tab/es poons butter or margarine
2 cans 16 oz. each) red tart pitted cherries, undrained
cup cinnamon candies
3 tablespoons cornstarch
6 inches of refrigerated sugar cookie dough
1) Preheat skillet to 275” Melt butter in hot skillet.
2) Stir in cherries, cinnamon candies and cornstarch.
3) Cook until it reaches a thick consistency and
melted; stir constantly.
4) Lower the temperature to 250”
5) Dro
Coo
cookie dough on top of cherries by spoonfuls. Cover and cook 25 to 30 minutes.
slightly then serve.
BERRY, BERRY BLUEBERRY
Makes 6 servings
4 cu s
lb.) fresh or frozen blueberries
1 t a lespoon fresh lemon juice
cup firmly packed
brown sugar
cup all
cup
f/our
d oats
cup unsalted butter or margarine, at room
temperature, cut into pieces
teaspoon ground cinnamon
Vanilla ice cream
1) Preheat skillet at 375”
2) Spread the fresh or frozen blueberries evenly over the bottom of the baking dish and
sprinkle with the lemon juice.
prepare the top
garine and rolled
ping, mix together the brown sugar flour, cinnamon, butter or mar-
oats with a fork until well combined. Bake topping in a conventional
oven or toaster oven just until browned.
4) When nicely browned, sprinkle topping evenly over the blueberries. Bake until blueber-
ries are bubbling, about 30 minutes.
5) Top with ice cream and serve warm.
Содержание 4860
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