Bourbon Barbecue Apple Shortcake

Bourbon Barbecue Apple Shortcake Red and green apple slices cooked in bourbon whiskey, Guy Fieri Brown Sugar barbecue sauce and Grade A maple syrup. Spooned over toasted English muffin. Topped with veg whipped cream and a sprinkle of cinnamon! A perfect variation to the traditional strawberry shortcake! Makes 3 servings 1 lg. red apple, peeled, … Continue reading Bourbon Barbecue Apple Shortcake



STRAWBERRY PEACH PRESERVES with coriander, cinnamon and ginger. For breads/toast or as dessert topping! Makes 6-1/2 cups 3 lbs. unsweetened froz. sliced peaches 1 lb. unsweetened froz. whole strawberries 1/2 c. light brown sugar 1 t. cinnamon 1 t. ground coriander 1 t. powdered ginger 1/4 t. sea salt 2 T. fresh lemon squeeze 3 … Continue reading STRAWBERRY PEACH PRESERVES


DUAL-PURPOSE PUMPKIN NOG  Pumpkin blended with Coconut Almond Milk, vanilla, sugar and nutmeg! Serve as a cold dessert soup or as a beverage dessert either plain or spiked with brandy or sweet Marsala wine!  Serve ginger snaps alongside! Happy New Year! Makes 4-1/2 cups 3 c. unsweetened Coconut Almond Milk by Blue Diamond 2 c. … Continue reading DUAL-PURPOSE PUMPKIN NOG


PEARS MARINATED IN RUBY PORT Canned pear halves marinated in Ruby Port wine. Served with a drizzle of cherry flavored creamer! Elegant and easy! Serves 8 29 oz. can pear halves packed in heavy syrup (I used Del Monte brand) 1 bottle Ruby Red port wine 8 T. non-dairy liquid creamer 4 t. maraschino cherry … Continue reading PEARS MARINATED IN RUBY PORT


CARIBBEAN CUSTARD A lemon, vanilla tapioca pudding with pineapple, banana, coconut and maraschino cherries. Sprinkled with nutmeg! Serves 9 2.9 oz. pkg. lemon flavored Cook & Serve Pudding & Pie Filling by Jello (Jello brand is gluten-free) 3 oz. pkg. vanilla flavored Cook & Serve Pudding & Pie filling by Jello 1/3 c. plus 1/4 … Continue reading CARIBBEAN CUSTARD