Recipes Archives - Page 12 of 23

Blueberry Cheesecake Pops

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Author: Paulus Family

Ingredients

Blueberry Topping:
¾ c blueberries
1½ T cornstarch
2 t lemon juice
¼ c sugar
¾ c water
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Cheesecake Filling:
8 oz cream cheese
½ c sugar
½ c sour cream
1 c heavy cream
1 t vanilla
2 c blueberries
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Crust:
10 graham crackers
6 T sugar
4 T butter, melted
3 T water

Instructions

Blueberry Topping:
Put all ingredients in saucepan and cook over low heat for 5 minutes, stirring constantly.
Set aside to thicken.
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Cheesecake Filling:
Blend cream cheese, sugar, and sour cream.
In another bowl, whip cream and vanilla until it starts to thicken. Add to cream cheese mixture and beat for 30 seconds.
Gently stir in blueberries.
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Crust:
In food processor, grind graham crackers into crumbs.
Add sugar, butter, and water. Blend until it forms a sticky paste.
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Assembly:
To make your pops, use 3 oz bathroom cups. Place about 1½ T of the blueberry topping in each cup. Freeze for two hours.
Place about 2½ T cheesecake filling on top of frozen blueberry topping. Put popsicle stick in middle of each. Freeze three hours.
Press crust on top of frozen cheesecake layer. Freeze three more hours.
When ready to eat, tear away cup and enjoy!

Peach Raspberry Cobbler

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This is another favorite of Dan's. I've also made it with blueberries instead of raspberries. Either way, it's great.

Author: Paulus Family

Ingredients

Filling:
3 cups ½ inch thick slices of pitted, peeled ripe peaches (about 5 peaches)
1 cup fresh raspberries
2 T fresh lemon juice
½ c sugar
2 T cornstarch
2 T unsalted butter, melted
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Topping:
⅔ c all-purpose flour
¼ c sugar
1 t baking powder
⅛ t salt
2 T unsalted butter, melted
¼ c regular or low-fat sour cream
1 T milk
1 T sugar
vanilla ice cream (optional)

Instructions

Heat oven to 375 degrees.
Butter a 9x9x2 inch square baking dish or other shallow 2½ quart baking dish.
Mix together peaches, raspberries, and lemon juice in a large bowl.
Stir together sugar and cornstarch in a small bowl.
Add to the berry mixture; toss together to mix well.
Pour into prepared pan. Drizzle evenly with melted butter.
Stir together flour, sugar, baking powder and salt in a large bowl.
Stir together melted butter and sour cream in a small bowl.
Make a well in the center of the dry ingredients; pour the sour cream mixture into well; stir to mix until a dough forms.
Roll the dough out on lightly floured surface to ⅓ inch thickness.
Cut out pieces with a 2½ inch round cookie cutter or other desired shape.
Arrange cutouts evenly over fruit.
Brush cutouts with milk.
Sprinkle with sugar.
Bake at 375 degrees for 30 to 35 minutes or until the cutouts are golden brown and the filling is bubbly. Transfer to a wire rack to cool.
Serve with ice cream if desired.

Spiced Apple-Pear Freezer Jam

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Author: Paulus Family

Ingredients

4 c chopped, peeled, and cored apples (about 5 medium)
4 c chopped, peeled, and cored pears (about 5 medium)
¼ c water
1 c sugar
½ c brown sugar
¾ t cinnamon
¼ t nutmeg
¼ t allspice
1 pouch freezer jam pectin

Instructions

Combine apples, pears, and water in a sauce pot. Cover and simmer 5 minutes.
Lightly crush fruit.
Measure 4 c cooked fruit and combine with sugars and spices in medium bowl.
Let stand 15 minutes.
Gradually stir freezer jam pectin into fruit mixture. Stir 3 minutes; let stand 5 minutes.
Ladle jam into containers, leaving ½ inch head space.
Freeze.

Pork Roast with Apples (Crock Pot)

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This recipe comes from Karen's Dad. We were lucky enough to have it once while visiting them, and since then we have made it many times. Karen loves the convenience of doing it in the crock pot, and the entire family loves the taste. We serve it with mashed potatoes.

Ingredients

2 cans of Cream of Mushroom soup
1 T brown sugar
1 T Worchester Sauce
½ c water
½ t thyme
4 apples - sliced, but not peeled
1 onion, sliced
1 pork roast

Instructions

Mix everything in the crock pot but the meat.
Put the pork roast on top.
Cook for 8-9 hours on low.

Easy Apple Dumplings

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These are a favorite in the Paulus family - loaded with calories I'm sure - but worth every bite! I've made them for Christmas presents for teachers and friends - they're a big hit! Use Refrigerated Pie Crust Dough or follow the recipe below for pastry.

Author: Paulus Family

Ingredients

Pastry:
1 c Shortening
2⅔ c all-purpose flour
1 t salt
7-8 t cold water
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Apples:
6 Apples, peeled and cored
Stick of margarine
Cinnamon mixed with Table Sugar
2 c Brown Sugar
1 c Water

Instructions

Cut shortening into flour and salt until particles are size of small peas.
Sprinkle in water, 1 T at a time, tossing with a fork until all flour is moistened and pastry almost cleans side of bowl.
Gather into a ball; divide into 6 equal parts.
Roll out each part for the apple dumpling.
Heat oven to 425 degrees.
Roll pastry into squares.
Place apple on each square.
Inside each apple, drop a bit of butter or margarine (I use about 1 T in each - plus I use big apples).
Then add a spoonful of the cinnamon sugar to each.
Bring up pastry and pinch corners together; make sure apple is completely covered.
Place dumplings in ungreased rectangular baking dish.
Heat brown sugar and water to boiling; carefully pour around dumplings.
Bake, spooning syrup over dumplings 2 or 3 times, until crust is golden and apples are tender, about 40 minutes.
Serve warm. Our family likes them with milk poured over them (this is a local way to eat them) but you can certainly serve with ice cream!