WIC Recipe Book
Desserts - Other
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Put oven rack in middle position and preheat oven to 375°. Arrange bread in 1 layer on a large (17 by 13 inch) baking sheet and toast until pale golden, 10 - 12 minutes, then cool on baking sheet. Leave oven on. Meanwhile, toss apples with 3 tablespoons sugar in a bowl until coated. Cook in a dry 12-inch nonstick skillet over moderate heat, swirling skillet and turning slices over occasionally, until tender and pale golden, about 15 minutes. Combine bread and apples in a 2-quart soufflé or 2-inch-deep baking dish (about 8-by-inch oval). Whisk together half and half, eggs, and remaining 1/2 cup sugar with 1/4 teaspoon salt in a bowl, then pour mixture over bread and apples. Let soak at room temperature 15 minutes. Bake in a water bath until edge is set but center still trembles slightly when dish is gently shaken, 50 minutes to 1 hour for soufflé dish or 35 to 40 minutes for shallow dish. Cool pudding to warm in baking dish on a rack, about 1 hour. (Pudding will continue to set as it cools). Choose a variety of apple that is firm, tart and full of character, such as: Rome Beauty, McIntosh, Jonagold or Granny Smith. Preheat the oven to 350°. Core through the top, stopping 1/2 inch from the bottom, 4 large or 6 small apples. Set the apples in a shallow 1-1/2 inch quart baking dish, just large enough to hold them. Combine:
Spoon mixture into the apples and scatter any that is left into the pan. Dot on top of the apples: 1-1/2 T unsalted butter, cut into small pieces. Pour into the pan:
Cover tightly with a lid or aluminum foil. Bake the apples for about 30 minutes. Uncover, baste with the syrup in the bottom of the pan, and bake until they are tender but not mushy, about 10 minutes more depending on the variety. Place the apples on serving plates and spoon the syrup over the apples. Serve warm or at room temperature. If desired, accompany with heavy or light cream or vanilla ice cream.
Combine dry gelatin mix and cinnamon in 3 to 4 qt. Saucepan. Add water. Bring to a boil on medium high heat, stirring frequently until gelatin is completely dissolved. Peel and core apples. Add to gelatin mixture in saucepan; partially cover saucepan with lid. Return to boil. Reduce heat to medium-low; simmer 10 to 15 minutes or just until apples are fork tender and gently turn apples every 5 minutes. Remove apples from liquid. Serve apples warm, or cool and store in tightly covered container in refrigerator at least 1 hour or overnight. Serve each apple topped with 2 Tbsp. of the whipped cream. Garnish with fresh mint if desired. Makes 4 servings, 1 apple each.
Range-top Directions:
PREHEAT oven to 375ºF. Line 15x10x1-inch baking pan with foil; set aside. Mix crushed cereal and the cinnamon on large plate. Pour honey onto second plate. ROLL each banana piece in honey, then in cereal mixture until evenly coated. Place in prepared baking pan. BAKE 15 min. or until bananas are soft. Place two banana halves in each serving dish. Top evenly with the whipped topping.
Range-top Directions: Microwave Directions:
Draw a heart design or write a Valentine's Day message in each of eight (6 oz.) Clear plastic cups or clear glass cups by piping melted chocolate onto the inside of each cup. Refrigerate until chocolate is firm. Stir 1 cup of the boiling water into 1 package of the dry gelatin mix in medium bowl at least 2 minutes until completely dissolved. Stir in 1 cup cold water; pour evenly into prepared cups. Refrigerate 1 hour or until gelatin is firm. Meanwhile, stir remaining 1 cup boiling water into remaining package of dry gelatin mix in medium bowl at least 2 min. Until completely dissolved. Add enough ice to remaining ½ cup cold water to measure 1 cup. Add to gelatin; stir until thickened. Stir in whipped topping with wire whisk until well blended. Spoon into prepared cups. Refrigerate 3 hours or until firm. Decorate with sprinkles. Store leftover desserts in refrigerator. 8 - 6oz servings Marshmallow Peanut Butter Squares For variety, stir in 1 cup of any of the following with the cereal: raisins, peanut butter-flavored chips, butterscotch-flavored chips, dry roasted peanuts, candy-coated chocolate candies. 3 tablespoons margarine or butter Butter rectangular pan, 13 x 9 x 2 inches. Microwave margarine uncovered in large microwavable bowl on High 45 seconds or until melted. Stir in marshmallows; toss until coated. Microwave 1 minutes 30 seconds, stirring after 45 seconds, until smooth when stirred. Stir in peanut butter. Immediately stir in mcereal; mix lightly until well coated. Press in pan. Cool; cut into squares. 24 squares. Conventional Directions: Melt margarine in 3 quart saucepan over low heat. Stir in marshmallows and peanut butter; stir until marshmallows are melted and mixture is smooth. Remove from heat. Continue as directed. Variation: If desired, drizzle with 2 squares semisweet chocolate, melted; let stand until set. Old Fashioned Bread Pudding with Apple Raisin Sauce
Preheat the oven to 350 degrees.Spray an 8x8 inch baking dish with vegetable oil spray. Lay the slices of bread in the baking dish in two rows, overlapping them like shingles. In a medium mixing bowl, beat together the egg, egg whites, milk, the ¼ cup sugar, brown sugar and vanilla. Pour the egg mixture over the bread. In a small bowl, stir together the cinnamon, nutmeg, cloves and the 2 teaspoons of sugar. Sprinkle the spiced sugar over the bread pudding. Bake the pudding for 30 to 35 minutes, until it has browned on top and is firm to the touch. Serve warm or at room temperature, with warm Apple-Raisin Sauce (see below).
Stir all the ingredients together in a medium saucepan. Bring to a simmer over low heat. Let the sauce simmer 5 minutes. Serve warm.
Mix peanut butter, cereal crumbs and vanilla together until well blended. Add raisins. Roll into 1 inch balls and freeze.
Mix all ingredients together.
Directions: 1. Measure corn syrup and sugar into large saucepan. Cook over medium heat, stirring constantly, until sugar is dissolved and mixture bubbles. Remove from heat. Stir in peanut butter. Add Kellogg's Special K (R) cereal and raisins. Stir until well coated. 2. With back of spoon, press mixture evenly and firmly into buttered 13 X 9 X 2 inch pan. Let stand until cool. Cut into 3 X 1 ½ inch bars. 3. For thicker bars, press mixture evenly and firmly into buttered 9 x 9 x 2 inch pan. Let stand until cool. Cut into 2 x 1 1/4-inch bars. Nutrition: Yield 24 bars Calories: 120
Looking for something different to do with your dry beans? Here you go...
Preparation: Process beans, sweet potatoes, ½ cup brown sugar, and eggs in food processor or blender until smooth; add remaining ingredients, except 3 tablespoons brown sugar and pecans, and process until well blended. Spoon mixture into lightly greased 1-quart casserole; sprinkle with remaining 3 tablespoons brown sugar and pecans. Bake, uncovered, at 350'F until browned and puffed, about 1 hour. Note: Although this calls for a specific variety of bean, any canned or dry-packaged bean variety can be easily substituted for another. Nutritional Information Per Serving:
Heat oven to 350°. Stir together sweet potatoes and orange juice in ungreased square baking dish or pan, 8 x 8 x 2 or 9 x 9 x 2 inches; spread evenly. Stir together flour, brown sugar and cinnamon in medium bowl, Cut in butter, using fork, until mixture looks like crumbs. Stir in cereal. Sprinkle over mixture in baking dish. Bake 35 to 40 minutes or until filling is hot and topping is golden brown. Serve warm or cold and, if desired, with whipped cream. 9 servings.
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