Scumpifying Desserts

Desserts make any meal more fun! Don't deny yourself the fibbling happiness of a tasty sweet something after your healthsome eats!

Blueberries and Whipped Cream
1 cup frozen blueberries
1/4 cup whipping cream
1/4 teaspoon vanilla extract
1 teaspoon sugar

Whip the cream until soft peaks form. Add sugar and vanilla and stir together thoroughly. Serve blueberries , still forzen, in three small bowl. Top with the whipped cream. Serve and enjoy!

Pumpkin Pie
1 vegetable-based pie crust, frozen
1/2 cup brown sugar, loosely packed
scant 3/4 cup milk
1 teaspoon cinnamon
1/2 teaspoon powdered ginger
2 eggs
1 and a half cups cooked pumpkin (1/2 a can)

Preheat oven to 425. Remove crust from freezer. Set timer to thaw 15 minutes at room temperature. Beat eggs lightly in a medium bowl. Add sugar, cinnamon, ginger and pumpkin and stir well. Add milk. Stir thoroughly. Pour into thawed pie shell. Bake at 425 for 15 minutes. Reduce heat to 350 and bake 40-50 minutes more, or until knife inserted n centre comes out clean. Cool and serve with whipped cream. Enjoy!

Chocolate Ginger Cake
1/2 cup brown sugar and 1/3 cup molasses OR for a lighter cake, replace both with only 3/4 cup white sugar
1 cup flour (to make a loose batter)
1/4 cup butter
1 and a half teaspoons powdered ginger
1 teaspoon cinnamon
1 and half teaspoons baking soda
190 mL milk
1 egg, beaten
4 squares dark Baker's chocolate, or equivalent amount of dark chocolate, in small pieces

Preheat oven to 300. Put butter, sugar and molasses (if using)  into a large pot and stir over low heat until completely melted and blended. Meanwhile, chop chocolate. Blend flour, spices and baking soda separately. Add to pot. Stir well. Add milk and egg, stir well again. Add chocolate. Stir to let chocolate melt into batter completely. Pour into greased 9 inch square pan. Bake for 50-55 minutes, until knofe inserted in centre comes out clean. Cool somewhat and enjoy with whipped cream!

Lemon Bread Pudding
4 eggs, separated
1/2 cup lemon juice
1 teaspoon lemon zest
1 tablespoon butter, softened
1 cup sugar
1/2 cup flour
1/2 teaspoon salt
1 and half cups milk

Preheat oven to 350. Beat egg yolks, lemon juice, lemon zest and butter until thick and lemon-coloured. Combine sugar, flour and salt separately. Add dry mixture alternately with milk to the yold mixture, beating well after each addition. Beat egg whites in a separate bowl until stiff. Blend egg whites into batter gently. Pour into 9 inch square glass baking dish. Place a pan of hot water in the oven and set baking dish into pan, being careful that no water spills into the lemon pudding. Bake for 45 minutes or until golden brown. Enjoy!

Pineapple Cake
3/4 cup sugar
1 cup flour
1 teaspoon baking soda
1 egg
1/2 teaspoon vanilla
1/2 teaspoon cinnamon
10 oz. crushed pineapple in its juice
1/4 cup chopped nuts (optional)

Mix all ingredients. Pour into 9 inch square or round pan. Bake at 350 for 38 minutes or until dark golden brown. Serve and enjoy!