shae's recipe box

Blueberry Granola Crumble

½ pint fresh blueberries
1  tbsp brown sugar
1  tsp vanilla extract
¼ cup low fat granola
nonfat frozen yogurt (optional)

1. preheat oven to 400 degrees
2. in a bowl, combine blueberries, ½ tbsp brown sugar, and vanilla extract
3. toss, then let sit for 15 minutes
4. divide blueberries among two 4-ounce ramekins
5. in a bowl, toss granola with ½ tbsp brown sugar
6. top blueberries with granola
7. place ramekins cookie sheet and cook until golden and bubbly, about 20 mins
8. top with frozen yogurt, if desired
9. serve warm

serves 2

Erin's Mom's Monkey-Cake

4 cans Pillsbury Buttermilk biscuits (10 biscuit per can size)
¾ cup sugar
1 teaspoon cinnamon
1½ sticks of butter
another ¾ cup sugar

1. combine ¾ cup sugar and cinnamon in a bowl
2. cut each biscuit into 4 pieces and coat with sugar/cinnamon mixture
3. place into an ungreased bundt pan.
4. in saucepan, melt butter and ¾ cup sugar
5. bring to a boil
6. pour evenly over biscuits
7. bake cake at 350 degrees for 30-40 minutes, until top is golden-brown
8. gently scrape sides
9. turn cake out onto plate

Affogato Mocha

1 pint chocolate ice cream
8 tbsp freshly brewed espresso
4 tbsp dark rum
2 tbsp semi-sweet chocolate shavings (approximate)

1. divide ice cream among 4 dessert bowls or coffee cups
2. spoon 1 tbsp rum over ice cream
3. spoon 2 tbsp of espresso over ice cream
4. garnish with semisweet chocolate shavings
5. serve immediately

serves 4

Molten Chocolate Cakes

¼ cup butter
2 one oz chocolate squares
1 egg
1 egg yolk
½ cup powdered sugar
2 tbsp flour

1. preheat oven to 450 degrees
2. coat 8 oz ramekins in butter, then flour
3. melt chocolate squares and butter in double boiler
4. mix egg, egg yolk, and powdered sugar in small bowl
5. add melted chocolate and butter
6. add flour
7. pour into ramekins and bake for 7-9 minutes
8. loosen edges and turn out onto dishes
9. dust with powdered sugar and serve with vanilla ice cream

serves 2