Desserts

Preheat oven to 375F degrees. In food processor, pulse flour, brown sugar, butter and salt until combined. In large bowl, toss together blackberries, tapioca, granulated sugar, orange zest and orange juice. Pour blackberry mixture into 2-quart baking dish. Sprinkle evenly with flour mixture. Bake until topping is golden and juices are bubbling (about 50 minutes). Let cool for at least 20 minutes and serve (warm or room temperature).

Preheat oven to 350F degrees. Lightly oil a Bundt cake pan. In medium saucepan, bring apples and 1/4 cup water to simmer over high heat. Cover, reduce heat to medium, and cook until apples are tender (about 12 minutes). Mash apples with whisk, stirring for about 2 more minutes while liquid continues to evaporate. Remove from heat.

Whisk brown sugar into apples and then whisk in oil. Whisk in eggs, flour, salt, baking powder, baking soda, cinnamon and nutmeg.

Transfer batter to prepared Bundt pan and bake for 30 to 35 minutes until golden brown (a toothpick inserted in center should come out clean). Let cool in pan on a wire rack for 20 minutes. Then invert cake and let cool on cake platter or plate, and dusting top with confectioners' sugar before slicing and serving.

Combine bananas, sugar and water in a blender. Puree until smooth. Spoon 2 tablespoons of banana puree mixture into a tumbler and add 1/4 cup yogurt. Repeat layers and top with toasted coconut. Makes about 4 servings.

Preheat oven to 350F degrees. Lightly butter a 2-quart baking pan. Place eggs, apples, flour, sugar and salt in pan and whisk to combine.

Scatter bread over apple mixture and drizzle butter on top. Bake until golden brown (about 40 minutes). Let cool slightly. Serve warm or at room temperature.

Preheat oven to 350F degrees. Lightly butter a 2-quart baking pan. Place eggs, apples, flour, sugar and salt in pan and whisk to combine.

Scatter bread over apple mixture and drizzle butter on top. Bake until golden brown (about 40 minutes). Let cool slightly. Serve warm or at room temperature.

Preheat oven to 400F degrees. In oven, melt butter in 9-inch pie plate for about 5 minutes.

Blend milk, eggs, 1/2 cup sugar, flour, salt and vanilla in blender. Add melted butter and blend until smooth (about 30 seconds).

Distribute berries evenly in pie plate and pour batter over top. Sprinkle with 1 tablespoon sugar and bake until slightly puffed and just set in middle (about 20 to 25 minutes). Heat broiler and broil until top is deep golden brown (2 to 3 minutes). Serve warm.

Bake pie crust, per instructions on package, and cool completely. Stir together dry pudding mix, sugar and cocoa in large microwave-safe bowl. Gradually add milk, stirring with whisk until blended.

Microwave on high for 6 minutes, stirring with whisk every 2 minutes, until mixture boils and is thickened and smooth. If necessary, microwave in additional 1 minute increments. Stir.

Cool for 5 minutes in bowl, then stir in coconut. Pour into prepared pie crust. Carefully press plastic wrap directly onto pie filling. Cool, then refrigerate for 6 hours or until firm. Top with whipped topping and garnish with coconut.

Preheat oven to 350F degrees. Grease a 13"x9" baking pan. In a large bowl, combine sugar and 3 tablespoons flour. Add cherries and toss to gently coat. Spoon mixture into prepared pan.

In medium bowl, combine oats, brown sugar and remaining 1/4 cup flour. Using a pastry blender, cut into butter until mixture is crumbly. Sprinkle evenly over cherry mixture and bake for 25 minutes, or until topping is golden brown. Let stand for 15 minutes before serving.

Preheat oven to 350F degrees. In bottom of 10-inch cast iron skillet, spread butter. Sprinkle evenly with brown sugar.

From apples, cut and peel into 1/2-inch slices across the width of apple. Arrange in single layer over the sugar in skillet.

In large bowl, whisk flour, granulated sugar, cornmeal, baking powder and salt. In small bowl, whisk milk, oil, egg, and vanilla until blended. With mixer on low speed, add milk mixture to flour mixture and beat until blended. Increase speed to medium and beat 1 minute. Spoon batter over apples and spread evenly.

Bake for 35 to 40 minutes, or until toothpick inserted comes out clean. Cool in skillet on wire rack at least 10 minutes. Run knife around edges to loosen cake from skillet. Place platter on top of skillet and carefully invert onto platter. Let cool 30 minutes before serving.