Picture Of Delicious Mini Desserts

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Instructions. Heat oven to 375-degrees F. Line baking sheet with baking parchment. In a bowl, combine cherries, 1/3 cup brown sugar, flour, lemon juice and salt. Using a potato masher or heavy flat bottom glass mash mixture a few times. Set aside.

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Bourbon-Soaked Cherries Bread Pudding. Easy Breakfast Recipes and Brunch Ideas. View Recipe. Load More.

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Bake until crust is deep golden brown and fruit is bubbling, 50 minutes to 1 hour. Transfer sheet to wire rack and let tart cool for 10 minutes. While the galette cools, combine the apricot jam and 1 teaspoon water in a small glass bowl. Microwave for 15 to 20 seconds or until bubbling. Brush over the peaches.

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Preheat oven to 425 degrees and line a baking sheet with parchment paper. Peel, core, and slice apples thinly (between 1/8-¼ inch thick) into a large bowl. Add the sugar, vanilla, and cinnamon, tossing the apples well. Add the pie crust to your baking sheet and brush with melted butter.

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Rustic Apple Galette. Forget the fuss of traditional pie with this rustic apple galette. It's as simple as it gets: just roll out the dough, pile on the apple mixture, and bake.

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Preheat oven to 425 degrees and line a baking sheet with parchment paper. Mix marmalade, flour, brown sugar, and cranberries in a bowl. Add the pie crust to your baking sheet and spread the cranberry mixture to the middle. Spread to 2" from the edge of the pie dough, evenly.

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STEP 1: DOUGH. First, combine flour, butter, shortening and salt in a food processor and then slowly drizzle in ice water, Pulse until a dough form into a ball. Remove pie crust and divide into two equal parts and wrap in plastic wrap. Refrigerate for at least 30 minutes.

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Essentially, both are fruit desserts that are baked with some sort of a crumble or dumpling topping. A slump is a fruit dessert similar to a cobbler in many ways but it's baked on the stove top. A buckle, on the other hand, is baked in the oven with a light cake on the bottom and fruit piled on top. As you can imagine, it buckles while it.

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Freeze the shaped galette for at least 15 minutes to chill the dough. Preheat the oven to 425°F and set rack in middle of the oven. Just before baking, beat the egg and water together and brush the edges with egg wash. Dust crust with the remaining 2 tablespoons of sugar.

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Preheat oven to 400 F. Mix the cherries with the sugar and cornstarch. Divide the dough into fourths. Roll out each fourth into a 8 in round circle. Trim the edges a bit with a knife, if necessary. Spoon a cup of the cherries into the middle of each circle, leaving about an inch and a half of crust around the edges.

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Cookie Monster Ice Cream. 1 2. 4. If you're looking for something sweet at the end of the day (or for breakfast, I won't judge) these dessert ideas are sure to hit the spot.

Picture Of Delicious Mini Desserts

Prepare the filling by adding the blueberries, demerara sugar, flour, lemon zest, and lemon juice to a bowl. Toss to coat. Preheat your oven to 350 degrees F. Roll out the dough and transfer the dough to a parchment-lined baking sheet. Add the filling to the center leaving a two-inch border around the outside.

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Cool Strawberry Cream. This fruity, luscious dessert makes a wonderful ending to a special dinner. When fresh strawberries are not available, substitute two packages frozen unsweetened strawberries, thawed and drained, for the fresh. —Joyce Cooper, Mount Forest, Ontario.

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Peel and core the apples. Cut the apples into 1/8-1/4-inch-thick slices. Transfer the slices to the large bowl. Sprinkle the sugar, cinnamon, and cornstarch over the apples. Using the wooden spoon, gently stir the fruit until it is evenly coated with the sugar mixture.

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In a small bowl, combine the sugar and cinnamon. Preheat the oven to 400°. On a lightly floured work surface, roll out the pastry to a 12-by-14-inch rectangle and transfer to a large rimmed baking sheet. Spread the chopped apples over the pastry to within 1 inch of the edge. Drizzle the honey over the chopped apples.

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Remove the pits from fresh cherries and place the cherries in a bowl. Add sugar, cornstarch, and a squeeze of lemon juice, and toss until the cherries are coated. Spoon the cherries onto the pie dough, leaving about 2 inches around the perimeter. Fold the edges of dough over the cherries, overlapping to form the tart "shell".