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DESSERT
CHERRY DELIGHT
Makes 6-8 Servings
2 Tbsp. butter or margarine 2/3 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 CRISP
Makes 6 Servings
4 cups (1 lb.) fresh or frozen blueberries 1/4 cup unsalted butter or margarine,
1 Tbsp. fresh lemon juice at room temperature, cut into pieces
3/4 cup firmly packed light brown sugar 1/2 tsp. ground cinnamon
1/2 cup all purpose flour Vanilla ice cream
3/4 cup rolled oats
1. Preheat skillet at 375°F.
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.
Bake until blueberries are bubbling, about 30 minutes.
5) Top with ice cream and serve warm.