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Apple Lemon Puff
Baked Apples in Caramel Cream
Baked Banana Doughnuts
Biscotti
Blueberry Honey Cobbler
Butter Pecan Cheesecake
Caramel Apple Bars
Cherry Pear Dessert
Chewy Caramel Brownies
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Chocolate Eclair Icebox Dessert
Chocolate Filled Meringue Shells with Strawberry Sauce
Chocolate Swirl Cheesecake
Chocolate Tortillas
Chocolate-Orange Biscotti
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Date Bars with Orange Icing
Funnel Cakes
Hostess® Twinkie Creme Filling
Ice Cream Pudding
Lazette's Luscious Strawberry Cheesecake
Lemon Squares
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Nanaimo Bars
Orange Mousse
Peanut Butter Cupcakes
Rocky Road Ice Cream Recipe
Sinfully Rich Nonfat Fudge Sauce
Snicker Freeze
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Sugar Cookie Fruit Tart
Sweetened Condensed Milk
York Sensational Brownies
Zabaglione
Blueberry Honey Cobbler

1/3 cup honey
1 tbl. cornstarch
1/4 cup sugar
1 tbl. lemon juice
2 cups frozen or fresh blueberries
1/2 cup milk
1 cup flour
1 tbl honey
1 2/3 tsp baking powder
1/2 tsp salt
3 tbl shortening
3/4 cup water

Mix sugar and cornstarch in a saucepan. Stir in water, 1/3 cup honey and lemon juice. Bring to boil, stirring constantly until mixture thickens. Add fruit. Pour into 9x9-inch baking dish. Make biscuit topping by combining flour, 1 tbl. honey, baking powder, and salt in a bowl. Cut in shortening and add milk. Mix until dough forms a ball. Drop by spoonfuls over fruit mixture.

Bake 25-30 minutes at 400 degrees. Serve warm.

Makes 9 servings.