Rocky Mountain Edition Recipes 06-17-13
July 16, 2013
Summer Fruit & Sweet Cream Cheese Galettes
Marlene Maurer • Lakewood, Colo.
1 (8 oz) Cream Cheese
1/2 c. Powdered Sugar
3 Tbsp. Cornstarch, divided
1 Egg, separated
2 Tbsp. Sugar, plus extra for sprinkling
1 t. Vanilla
1 Pie Crust
2 c. Fruit
Heat oven to 400 degrees.
Mix cream cheese, powdered sugar, 2 tablespoons cornstarch and egg yolk.
In another bowl, mix fruit, 2 tablespoons powdered sugar, remaining cornstarch and vanilla.
Unfurl pie dough on lightly floured surface and roll to about 13 inches in diameter.
Slide onto a cookie or pizza sheet and spread evenly with cream cheese mixture, leaving a 2-inch border.
Scatter fruit evenly over cream cheese mixture.
Fold pastry 2-inch border over the edge of the fruit.
Brush dough perimeter with egg white and sprinkle with sugar.
Bake galette until golden brown and bubbly, about 30 minutes.
Loosen with metal spatula and slide onto a wire rack to cool slightly.
Helen Druse • Lafayette, Colo.
1/2 Honeydew, cut into 1-inch cubes
1/2 c. Orange Juice
1/2 t. Ginger
1 c. Whipped Cream
1/2 c. Fresh or Frozen Raspberries
In a bowl, combine the melon, orange juice and ginger.
Refrigerate 10 to 15 minutes.
Spoon into dessert glasses.
Top with whipped cream and raspberries.
Apple Pan Dowdy
Joyce Ramey • Greeley, Colo.
4 c. Tart Apples, peeled and sliced
3/4 c. Raisins
3/4 c. Walnuts, chopped
3/4 c. Brown Sugar, firmly packed
1/4 c. All-purpose Flour
1 t. Cinnamon
1/4 t. Nutmeg
1/4 t. Salt
1/2 c. Water
2 Tbsp. Butter or Margarine
1 Tbsp. Lemon Juice
1 c. All-purpose Flour
3/4 t. Salt
1/3 c. Shortening
3 Tbsp. Milk
Preheat oven to 375 degrees.
Lightly grease a 1-1/2 quart baking dish.
Arrange apple slices in prepared baking dish.
Sprinkle with raisins and walnuts.
In a small saucepan, combine brown sugar, 1/4 cup flour, cinnamon, nutmeg and 1/4 teaspoon salt.
Slowly stir in water.
Heat mixture over low heat, stirring until thickened.
Stir in 2 tablespoons butter and lemon juice and stir until butter melts.
Pour over apples in dish.
To prepare topping, combine flour and add salt.
Cut in butter until coarse crumbs form.
Add milk, 1 tablespoon at a time, until pastry holds together in a ball.
Using hands, knead 1 minute.
Cover and chill.
Roll out chilled pastry large enough to cover fruit with 1/2-inch overlap.
Fold overlap under and cut off extra dough.
Pierce top several times with a fork and bake for 40 minutes.
Serve warm or cool with desired topping.
Chris Bryant • Johnson City, Tenn.
1 (15 oz) can Fruit Cocktail
1 sm. pkg. Vanilla Instant Pudding
2 (8 oz) pkgs. Cream Cheese, softened
Drain fruit and chop fine.
Mix fruit, pudding and cream cheese together.
Refrigerate for 2 hours.
Form into a ball and roll in coconut and pecans.
Serve with cinnamon graham crackers.
Diane Klein • Loveland, Colo.
3 lbs. Tart Apples, chopped
2 c. Fresh or Frozen Rhubarb, chopped
1 c. Fresh or Frozen Strawberries
1 c. Fresh or Frozen Blueberries
1 c. Fresh or Frozen Cranberries
1 c. Orange Juice
2 (.3 oz) pkgs. Sugar-Free Strawberry Gelatin
In a Dutch oven, combine the fruit and orange juice.
Bring to a boil over medium heat, stirring frequently.
Sprinkle gelatin over fruit mixture.
Cover and simmer for 15 to 20 minutes or until apples are tender.
Remove from heat.
Let stand 15 minutes.
Serve warm or chilled.
Yield: 8 cups.
Easy Peach Crisp
Hannah Heath • Belle Fourche, S.D.
1 lg. can Peaches, drained
2/3 c. Sugar
2/3 c. Brown Sugar
1 c. Flour
1/2 c. Oatmeal
2/3 c. Butter or Margarine
Put peaches in an 8-by-8-inch pan.
Mix sugars, flour and oatmeal to make a crumble.
Cut butter into the crumble.
Sprinkle over the peaches.
May add 1/4 teaspoon cinnamon or nutmeg on top.
Bake for 30-35 minutes at 350 degrees or until golden brown.
Serve with ice cream or whipped topping.
*May double recipe and put in a 9-by-13-inch pan. Can use any well-drained fruit.