Apples and Cream Cheesecake

3/4 cup all purpose flour

1 tsp baking powder

1/2 tsp salt

1 3.4oz package dry vanilla pudding mix (not instant)

3 Tbsp butter or margarine, softened

1 large egg

APPLES

2-3 large apples, peeled and sliced

1/4 c sugar

CREAM CHEESE FILLING

1 8oz package cream cheese, softened

1/2 c sugar

3 Tbsp apple juice

TOPPING

1Tbsp sugar

1/2 tsp cinnamon

Preheat oven to 350•F. Grease a 9 inch pie pan.

In a large mixing bowl, combine flour, baking powder, salt. Pudding mix, butter, egg and milk. Beat for 2 Monday medium speed. Pour into the prepared pan.

Combine apples and sugar, spread over the batter.

Combine cream cheese, sugar and apple juice in a small mixer bowl. Beat for 2 mind at medium speed. Spoon over the apples within 1 inch of the edges.

To prepare the topping, combine sugar and cinnamon, sprinkle over the cream cheese filling.

Bake for 30-35 mins or until filling is puffy. Let cool, then refrigerate for 2-3 hours.

French Toast Bake

Ingredients

• 3/4 cup butter, melted
• 1 cup brown sugar
• 1 teaspoon ground cinnamon
• 2 (21 ounce) cans apple pie filling
• 20 slices white bread
• 6 eggs
• 1 1/2 cups milk
• 1 teaspoon vanilla extract
• 1/2 cup maple syrup

Directions

1. Grease a 9x13 inch baking pan. In a small bowl, stir together the melted butter, brown sugar and cinnamon.
2. Spread the sugar mixture into the bottom of the prepared pan. Spread the apple pie filling evenly over the sugar mixture. Layer the bread slices on top of the filling, pressing down as you go. In a medium bowl, beat the eggs with the milk and vanilla. Slowly pour this mixture over the bread, making sure that it is completely absorbed. Cover the pan with aluminum foil and refrigerate overnight.
3. In the morning, preheat oven to 350 degrees F (175 degrees C).
4. Place covered pan into the oven and bake at 350 degrees F (175 degrees C) for 60 to 75 minutes. When done remove from oven and turn on broiler. Remove foil and drizzle maple syrup on top of the egg topping; broil for 2 minutes, or until the syrup begins to caramelize. Remove from the oven and let stand for 10 minutes, then cut into squares. Invert the pan onto a serving tray or baking sheet so the apple filling is on top. Serve hot.

Pear Pie

1 9-inch unbaked pie crust

2 pears, peeled, cored and cut in half

1 cup white sugar

1/4 cup butter, nut butter or coconut oil

1 Tbsp corn starch

1 Tbsp vanilla

2 eggs, beaten

Preheat oven to 350*F.

Place the pear halves cut side down in the pie crust with the small ends toward the center.

In a medium bowl, mix the butter and sugar together until smooth, then beat in the eggs one at a time until light and fluffy. Stir in the corn starch and vanilla. Pour over the top of the pears.

Bake for 1 hour in the preheated oven, until pears are soft and the custard is set in the center. Cool completely before slicing and serving.

Banana Tapioca

3 Tbsp small pearl tapioca (not quick-cooking)

3 Tbsp cornstarch

2 cups rice milk

14 oz coconut milk

3 Tbsp chopped crystallized ginger

1/3 cup honey

1 tsp cinnamon

1/4 tsp sweet curry powder

1 ripe banana

In a small bowl, soften tapioca in warm water for 1 hour. Drain and discard water, transfer tapioca to saucepan.

Dissolve cornstarch in 1 cup milk, then add to tapioca. Add remaining milk, coconut milk, ginger, honey, cinnamon and curry powder. Cook over low heat, stirring gently, until tapioca pearls are clear, about 20 minutes. Slice banana. Remove coconut mixture from heat and add banana. Chill and serve.