Delicio Recipe List

Just pulled this jewel of a pie (made from the bounty of my garden this summer) out of the oven as the hubs pulls in the driveway... Servings: (8) Prep: 30 Mins. Par-cook filling: 20 Mins. Bake: 1 hr. INGREDIENTS: Bottom Crust: 1 (10") prepared pie crust (store-bought, or Sandra's Homemade Pie Crust Recipe ) Filling: 4 cups frozen rhubarb, thawed, drained, and cut into 1/2" pieces 1 cup frozen raspberries, unthawed 1 (8 oz) can, crushed pineapple, with juices 1/4 cup raisins 1/4 cup all-purpose flour 1/2 cup brown sugar 1/4 cup granulated sugar 2 teaspoons bourbon vanilla extract (or regular vanilla extract ) 1 teaspoon lemon juice 1/2 teaspoon ground cinnamon 1/4 teaspoon ground ginger Pinch of fine-grain sea salt Crumble topping: 3/4 cup all-purpose flour 3 tablespoons brown sugar 3 tablespoons granulated sugar 1/4 teaspoon ground cinnamon 1/8 teaspoon ground ginger 1/4 cup chopped walnuts 4 tablespoons butter, melted METHOD: Preheat oven to 350 degrees. Set aside a 10...

1 1/2 cups crushed Almonds 4 1/2 tablespoons Splenda 3/4 cup butter, melted 1 tsp salt 1 cup Splenda 2 (8 ounce) packages cream cheese 1 (8 ounce) container frozen lite whipped topping, thawed 1 (6 ounce) package sugar free Jello brand raspberry flavored gelatin 2 cups boiling water 1 (16 ounce) package frozen raspberries 8 ounces of cranberries (chopped) Directions Preheat oven to 350 degrees F (175 degrees C). Mix together the almonds,1 tsp salt,  4 1/2 tablespoons Splenda and melted butter. Press into the bottom of a 9x13 inch pan. Bake for 10 minutes, or until lightly toasted. Set aside to cool completely. In a medium bowl, beat the Splenda and cream cheese until smooth. Fold in whipped topping. Spread evenly over the cooled crust. Refrigerate until set, about 30 minutes. In a medium bowl, stir together the gelatin mix and boiling water. Mix in frozen raspberries and chopped cranberries then stir until thawed. Pour over cream cheese mixture in pan. Refrigerate until completely ...

A phenomenally luscious springtime quick, easy, and tasty dessert using in-season fruit and berries... Prep: 5 Mins. Macerate: 10 Mins. Bake: 40 to 45 Mins. Serves: (9) �-Pint Jars (Wide/Slim: Whatever you have on hand) INGREDIENTS: Filling: 2 lbs. fresh rhubarb (7 measured cups, already cut into �� slices) 2 teaspoons fresh lemon zest --(Or, � teaspoon organic lemon peel powder ) 2 tablespoons freshly squeezed lemon juice � cup granulated sugar � cup all-purpose flour 1 teaspoon vanilla bourbon extract -- (Or, vanilla extract ) 1 teaspoon organic cinnamon powde r --(Or, ground cinnamon) 2 cups (1 pint) fresh raspberries (or frozen, no need to thaw) Crumble: 1 cup all-purpose flour � cup old fashioned oats 1/3 cup granulated sugar � cup packed dark brown sugar Pinch of fine-grain kosher salt 1/2 teaspoon  organic cinnamon powde r --(Or, ground cinnamon) � cup (1 cube) cold unsalted butter, cut into pea-sized cubes METHOD: Preheat oven to 350 degrees. Prepare a baking sheet lined wi...