D E S S E R T

 

 

 

 

CHERRY DELIGHT

 

 

 

 

Makes

6-8 Servings

2

Tbsp.

butter or

margarine

 

cup

cinnamon candies

2

cans

(16 oz. each) red tart,

3

Tbsp.

cornstarch

 

pitted

cherries,

undrained

6

inches

of refrigerated sugar cookie dough

1)Preheat skillet to 275°F. Melt butter in hot skillet.

2)Stir in cherries, cinnamon candies and cornstarch.

3)Cook until it reaches a thick consistency and candy has melted; stir constantly.

4)Lower the temperature to 250°F.

5)Drop cookie dough on top of cherries by spoonfuls. Cover and cook 25 to 30 minutes.

Cool slightly then serve.

BERRY, BERRY BLUEBERRY CR I S P

Makes 6 Servings

4

cups

(1 lb.) fresh

or frozen blueberries

1

Tbsp. fresh lemon juice

 

cup firmly packed light brown sugar

 

cup

all purpose

flour

 

cup

rolled oats

 

1) Preheat skillet at 375°F.

cup unsalted butter or margarine, at room temperature, cut into pieces tsp. ground cinnamon

Vanilla ice cream

2)Spread the fresh or frozen blueberries evenly over the bottom of the baking dish and sprinkle with the lemon juice.

3)To prepare the topping, mix together the brown sugar, flour, cinnamon,

butter or margarine and rolled 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.

until blueberries are bubbling, about 30 minutes.

5)Top with ice cream and serve warm.