Desserts

[Ruff Justice]

APPLE LASAGNE

8 pieces lasagne, uncooked
40 ounces canned apple pie filling

Cheese Filling
1 cup part-skim ricotta cheese
1/4 cup egg substitute
14
1 teaspoon almond extract
1/4 cup white sugar

Topping
6 tablespoons flour
1/2 teaspoon cinnamon
3 tablespoons margarine
6 tablespoons brown sugar
1/4 cup quick oats
1 dashes nutmeg

Optional Sour Cream Garnish
1 cup sour cream
1/3 cup brown sugar

Prepare lasagne according to package directions; drain. Spread 1 can apple pie filling in a greased 9x13x2-inch pan, slicing any extra-thick apples. Layer four pieces of lasagne over apples. In a bowl, mix together cheese filling ingredients; spread evenly over lasagne and top with the remaining four pieces of lasagne. Spoon remaining can of apple pie filling over lasagne. In a small bowl, crumble together topping ingredients. Sprinkle over apple filling. Bake at 350 for 45 minutes. Let stand 15 minutes. Cut into serving pieces and top with a dollop of sour cream mixture.

Optional Sour Cream Garnish: Mix sour cream with brown sugar and chill.

[Ruff Justice]

CARAMEL VANILLA ICE CREAM

2 cans sweetened condensed milk, 14-ounce size
4 eggs
2 cups sugar
4 cups half-and-half
2 cups whipping cream
4 cups milk

Pour sweetened condensed milk into two 8-inch pie plates. Cover with aluminum foil. Place each pie plate in a larger shallow pan filled with hot water to depth of 1/4-inch. Bake at 425-degrees for 1 hour and 20 minutes or until condensed milk is thick and caramel colored, adding hot water as needed. Remove foil, let caramelized milk cool. Beat eggs in a large bowl at medium speed with electric mixer until thick and lemon colored. Gradually add sugar, beating until light and fluffy. Add caramelized milk, half-and-half, and whipping cream. Beat constantly until mixture is well blended. Pour caramelized milk mixture into freezer can of a 1-1/2-gallon hand-turned or electric ice cream freezer. Add milk, stirring well. Freeze according to manufacturer instructions. Let ripen 1 hour.

Note: Recipe may be halved and prepared in a 1-gallon ice cream freezer.

[Ruff Justice]

CHOCOLATE BUTTERMILK ICE CREAM

1-1/2 cups milk
1/3 cup unsweetened cocoa
1/2 cup sugar
1 teaspoon instant espresso coffee powder
2 cups buttermilk
3 tablespoons nonfat dry milk
2 teaspoons vanilla extract
1 dash salt


Combine 1/2 cup milk, cocoa, sugar and coffee in a small saucepan. Heat until sugar melts and ingredients are well combined. Remove from heat and place saucepan in bowl of cold or ice water to cool to room temperature. Pour mixture into a blender or food processor and add remaining ingredients. Process until smooth. Cover and chill in the refrigerator until ready to freeze. Blend for a few seconds before pouring into the ice cream maker. Follow the manufacturer's instructions for freezing.

[Ruff Justice]

GEORGIA PEACH COBBLER

8 cups sliced peaches
2-cups sugar
3-tablespoons all-purpose flour
1/2-teaspoon nutmeg
1-teaspoon vanilla flavoring
1/3-cup butter or margarine pastry for double-crust pie
vanilla ice cream

Combine peaches, sugar, flour, and nutmeg in a Dutch oven; set aside to allow syrup to form approximately 15 minutes. Bring peach mixture to a boil; reduce heat to low, and simmer 10 minutes or until peaches are tender. Remove from heat and stir in vanilla and butter or margarine. Roll half of pastry to 1/8-inch thickness; cut into a circle to fit a 2-quart baking dish. Spoon half of peach mixture into lightly buttered baking dish; top with pastry. Bake this at 475 for 12 minutes or until lightly browned. Spoon remaining peach mixture over baked pastry. Roll remaining pastry to 1/8-inch thickness and cut into 1-inch strips; arrange in lattice design over peaches. Bake an additional 15 to 20 minutes until browned. Allow cooling slightly before serving. Serve with vanilla ice cream.