Cooking with Karel Anne: Dessert on the grill

Chef Karel Anne Tieszen

Apple Pie Quesadillas
Ten servings

1 21-ounce can of apple pie filling
1 package of flour tortillas (10 count)
1 bag of large marshmallows
4 ounces of caramel sauce or ten pieces caramel

Heat griddle or grill. For each quesadilla, cut three marshmallows in half. Place them alternating cut side up and down, in a half circle around the edge of the tortilla on one half side. Add 2-3 tablespoons of apple pie filling from the center to the edge of the marshmallows. Cut a piece of caramel in half and place it with the apples, or squirt a teaspoon of caramel sauce over the apples. Fold over the tortilla, carefully sealing the marshmallows. Heat the quesadilla on one side until the marshmallows begin to puff, about a minute. Using a large spatula, turn over the quesadilla until the other side is golden brown. Eat deliciously.

Pie Dough Boys
5 servings

1 can of buttermilk biscuits (10 count)
1 15-ounce can of diced peaches, drained
5 large marshmallows, cut in half or quarters
1 /2" diameter dowel rods

Taking one biscuit, wrap and stretch it over the end of the dowel rod. Turning the rod, slowly wrap the biscuit down the pole, and continue with a second biscuit. Continually turning the rod, place the biscuit over the fire, and allow to brown and puff up, about three minutes. When the dough boy slides easily off the rod, it's ready. Push half of the marshmallow down inside the biscuit cylinder, followed by 2-3 tablespoons of diced peaches. Put the other half of the marshmallow on top, and enjoy the peach pie.

Alternately, any pie filling could be used, such as chopped apple or thick applesauce.

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