How to Make Easy Meals

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Ingredients:

1 large egg
1 1/2 tablespoons cornstarch
1/8 teaspoon salt
1/2 teaspoon vanilla extract
1 1/2 tablespoons butter
1/2 cup dark brown sugar
1 teaspoon freshly ground cinnamon
1 cup milk
1/4 teaspoon granulated sugar
2 tart apples, peeled, cored and cut in slices

Instructions:

Place the egg in a saucepan.  Add the cornstarch and salt.  Dump in the vanilla.  Mix together for 1 minute.  Place another saucepan over low heat. Add the butter and allow it melt completely.  Add the brown sugar and cinnamon to the melted butter.  Continue cooking over low heat about 30 seconds or until the butter and brown sugar has combined together.  Pour in the milk.  This will make the brown sugar hard but as the milk cooks the sugar will begin to melt.  Cook 2 minutes or until all the brown sugar has dissolve being sure to stir occasionally.  Slowly add the hot milk to the egg mixture being sure to stir as you add it.  Place the egg mixture over medium heat.  Stir constantly until the mixture begins to boil.  Immediately remove from the heat.  Pour the pudding into a large bowl.  If a skim begins to form on top of the pudding sprinkle the top with the 1/4 teaspoon of sugar to stop the skimming.  Place the pudding in the refrigerator to cool.  When ready to serve spoon the pudding into serving dishes and garnish with the apple slices.

Ingredients:

1/2 cup flour
1 1/2 cups cornmeal
1 teaspoon salt
1 teaspoon brown sugar
1 tablespoon baking powder
3 large eggs at room temperature
3/4 cup low-fat sour cream at room temperature
1/2 cup skim milk
1 stick unsalted butter, melted
Nonstick cooking spray

Instructions:

Place the flour, cornmeal, salt, brown sugar and baking powder in a sifter. Sift together into a large mixing bowl.  Add the eggs and sour cream.  Pour in the milk and butter.  Mix with a rubber spatula just enough to moisten the dry ingredients.  Heat the oven temperature to 400 degrees Fahrenheit.  Spray a baking pan with the non stick cooking spray.  Pour the batter into the prepared baking pan.  Bake 18 minutes or until a toothpick inserted in the center comes out clean.

Ingredients:

1 package yeast
1 cup warm milk 110-115 degrees
4 cup bread flour
2 tablespoons sugar
1 teaspoon salt
1/2 cup cold BUTTER
1/2 cup solid shortening
2 eggs lightly beaten
4 cups cherry pie filling

Instructions:

In a mixing bowl, combine flour, sugar, and salt.  Add shortening and butter until mixture is crumbly.  Place yeast in warmed milk.  After yeast is dissolved, add to the flour mixture.
Mix in eggs until dough is soft. Kneading is not necessary. Put the mixture in the refrigerator covered.  Once it has chilled for 8 hours, divide into 4 pieces.  On a lightly covered surface, roll each piece into 14″1×11″.  Spoon cherry filling down the center third of the dough.  Fold the sides over the over the mixture to the other side.  Pinch sides to seal and tuck under. Preheat oven to 350 F.  In an un-greased cookie sheet, place the Tasty Cherry Delights approximately 2 inches apart.  Bake until golden brown (approximately 25 minutes).  While cooling, make your icing by mixing together 2 cups powdered sugar and 2-3 tablespoons milk.  Drizzle icing over the top and enjoy.

Ingredients:

1 1/4-oz. package dry yeast
1/2 cup lukewarm water
1 teaspoon plus 1/4 cup sugar
3 tablespoons butter
1 1/2 cups milk
2 teaspoons salt
2 cups whole wheat flour
3 1/2 to 4 cups all-purpose flour
1 egg
1 tablespoon water
Poppy seeds
Raisins

Instructions:

Dissolve the yeast in the lukewarm water.  When yeast is completely dissolved add 1 teaspoon of sugar and stir.  Allow to sit for 5 minutes or until bubbles begin to appear.  Melt butter in a small saucepan over medium heat.  Once the butter has melted pour in the milk and heat until just starting to get warm.  Pour milk into the yeast.  Add 1/4 cup of sugar and salt.  Add both flours one at a time to the yeast.  Stir until dough starts to become stiff.  Place dough on a flour surface and knead until dough becomes smooth about 10 minutes.  Butter a large bowl and place dough into bowl.  Cover and let rise about 1 hour.  Dough should double in size. After the dough has doubled use your fists to punch it down.  To make the lion take a large piece of the dough and shape it into a body.  Take smaller pieces of dough to make the lion head, legs and tail.  Place the lion body on a cookie sheet sprayed with a cooking spray.  Take a small amount of the dough and place it in a garlic press.  Squeeze out the pieces of dough to use for the lions mane and end of his tail.  Add raisins for the eyes.  For the lamb take a large amount of dough and shape it into an oval for the body.  Using smaller amounts of dough make a head, legs and a tail.  Place on another prepared cookie sheet.  Cover the legs and face with the poppy seeds.  Take more dough through a garlic press and place it on the lamb for its wool.  Use raisins again for the eyes.  Cover both cookie sheets with plastic wrap and allow them to rise to double their original size. Place the egg in a small mixing bowl. Add the water and beat together.  Once the dough has risen use a pastry brush to lightly brush each animal with the egg water mixture.  Be careful not to smash your animals while doing this.   Preheat oven to 350 degrees.  Bake for 30 minutes or until slightly brown and hollow when tapped on the bottom.

Ingredients:

2 cups whole wheat flour
2 cups white flour
1 ¼ cups milk
¼ cup sugar
2 ½ teaspoon salt
¼ cup margarine or butter
¼ cup honey
½ cup warm water
2 packages baking yeast
½ cup finely chopped apple (peeled)
½ cup chopped pecans

Instructions:

Mix the white and whole wheat flour together and set aside.  Heat the milk in a small sauce pan but do not boil.  Stir in sugar, salt, margarine or butter, and honey and mix.  Set aside to cool.

Add ½ cup warm water to a large bowl and stir in the yeast.  Add the milk mixture.  Then stir in the flour.  Batter should be thick but light enough to mix through.  Cover with a clean cloth and place in a warm place to rise.  The dough should double in size.

Once the dough has risen, fold in the apple and pecan pieces.  Lightly grease 18 large muffin cups and spoon the batter into them.  Cover and set aside to rise until double.  Once doubled again bake at 375F for approximately 20 to 25 minutes until baked through.  Remove to a wire rack to cool completely.

Note: When setting the dough aside to rise make sure you place it in a warm place (a little warmer than room temperature) and away from any drafts.

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