4 large apples-peeled, cored and sliced
2 tbsp. granulated sugar
1 tsp. vanilla
1/2 tsp. cinnamon
1 tbsp. white flour
1 cup-all purpose flour
1 cup rolled oats
1/2 tsp. cinnamon
1/4 tsp. salt
3/4 cup packed brown sugar
3/4 cup softened butter
3/4 cup chopped nuts (pecan or walnut)
caramel sundae topping for garnish
In small mixing bowl, mix together the cinnamon, vanilla, white sugar and flour. Toss the apples in the mixture and pour into the bottom of a greased 9"x9" glass baking dish.
In a large bowl, combine the flour, oats, cinnamon, salt and brown sugar. Cut in the butter. (until the butter is pea sized), and crumble topping over apples.
Bake at 350F for 40 to 45 minutes, topping should be golden and apples tender. Serve warm with vanilla ice cream drizzled with caramel sauce and topped with chopped nuts.
2 tbsp. butter or margarine
1/2 cup flour
1/4 tsp. salt
1/2 cup milk
4 oz. (1/2 of 8 oz. pkg.) cream cheese
1/2 cup marshmallow creme
1 cup sliced strawberries
2 medium peaches, peeled and sliced
1 cup blueberries
Preheat oven to 450 degrees F. Add butter to 9-inch pie dish, heat in oven until melted. Tilt the pie plate to evenly coat bottom and sides with butter.
Beat flour, salt, milk and eggs with wire whisk until well blended; pour into pie dish. Place on lowest oven rack.
Bake 18 minutes. Reduce oven temperature to 350 degrees F. Bake an additional 10 minutes or until golden brown. Meanwhile, beat cream cheese and marshmallow creme with electric mixer on medium speed until well blended.
Fill pancake with fruit and top with cream cheese mixture. Serve immediately
2 cups flour
3 tbsp. sugar, divided
2 tsp. baking powder
1/2 tsp. salt
1/3 cup butter
1 cup diced, fresh Washington apricots
1/4 cup milk
Combine and mix flour, 2 tbsp. sugar, baking powder and salt. Add butter and cut into flour mixture and blend until consistency is of coarse cornmeal. Add apricots and toss until pieces are coated with flour mixture. Reserve 1 tbsp. milk, mix remaining milk and egg. Add milk mixture to flour mixture and stir until moistened. On a lightly floured board, knead dough gently about 10 times. Pat dough into a 3/4 inch round. Cut into 8 wedge shaped pieces. Place dough on lightly oiled baking sheet; brush with reserved milk and sprinkle with remaining sugar. Bake at 450 degrees F for 12 to 15 minutes or until golden brown and a toothpick inserted into center comes out clean.
1 1/4 c plus 1/2 t Sugar
1 T Cornstarch
2 1/4 lb Nectarines (7 medium), pitted and cut into 1/2-inch-thick wedges
3/4 lb Blackberries (2 1/2 cups)
2 c All-purpose flour
2 t Baking powder
3/4 t Salt
1 1/4 sticks Cold unsalted butter, cut into 1/2-inch cubes
3/4 c Whole milk
Special equipment: a 12- by 10- by 2-inch baking dish or other shallow 2 1/2 qt baking dish (no deeper than 2 inches) Accompaniment: lightly sweetened whipped cream Preheat oven to 425 Degrees F. Whisk together 1 1/4 cups sugar and cornstarch in a large bowl, then add nectarines and blackberries and toss to combine well. Transfer to buttered baking dish and bake in middle of oven until hot, 10 to 15 minutes. While fruit bakes, whisk together flour, baking powder, and salt in another large bowl, then blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal. Add milk and stir just until a dough forms. Drop dough onto hot fruit mixture in 6 mounds, then sprinkle dough with remaining 1/2 teaspoon sugar. Bake cobbler in middle of oven until top is golden, 25 to 35 minutes.
2 tbsp. flour
1 tsp. curry powder
1 tsp. garlic salt
1/4 tsp. ground pepper
1 1/4 pounds of pork tenderloin, sliced t 3/4 inch thick
1 tbsp. vegetable oil
2 tbsp. chopped shallots or onion
1/2 tsp. salt
1/4 cup each of: dry sherry and water
2 fresh Washington nectarines, cut into 8ths
Combine flour, curry powder, garlic salt and pepper; mix well. Dip pork pieces into flour mixture to cover all surfaces and shake off excess. Brown both sides of each slice in oven-safe non-stick skillet.
Remove from skillet. Saute shallots or onion until softened; stir in sherry and water, bring to a boil. Stir in nectarines and return pork to pan. Bake at 375 degrees F about 12 minutes or until pork in cooked and juices run clear. Remove from oven and stir gently to coat all pieces with sauce.
Serving tip: Serve with mashed potatoes, cooked rice or noodles and cooked green vegetables.
Angel Food Cake:
1 box angel food cake mix
1 1/4 cup orange juice
Spicy Pear Salsa:
3 cups pears, cored and cubed
1 1/2 cups strawberries, cut in halves
1 1/2 cup mango, peeled and cubed
3/4 cup orange juice
1/4 cup packed brown sugar
1/4 tsp. black pepper, ground
1/4 tsp. curry powder
Prepare and bake angel food cake as directed for the exception of substituting the orange juice for water.
Place pears, mangoes and strawberries into a large bowl.
Whisk together orange juice, brown sugar, curry powder and black pepper untill well blended.
Pour over fruit and mix thoroughly. Slice cake and top with the spicy salsa...enjoy!
2 pared and thinly sliced Anjou or Bosc pears
1 pear thinly sliced for garnish
2 tbsp. lemon juice
2 cups coarsely chopped strawberries
2 tbsp. almond flavored liqueur, *optional
Almond extract may be substituted
2 tbsp. orange juice
2 tbsp. honey
1/2 of a 9 inch angel food cake cut into 1-inch cubes
3 cups vanilla or lemon flavored yogurt
1 cup diced fresh or canned pineapple, drained
1 pear, sliced for garnish
mint sprigs for garnish
Toss 2 pears thinly sliced in lemon juice and liqueur. Combine orange juice and honey mix well.
Layer a deep 2 to 2 1/1 quart glass bowl in the following order:
1/3 of cake sprinkled with 1 tbsp. orange juice 1 cup yogurt 1 cup pear slices 1 cup strawberries 1/2 cup pineapple
Layer remaining cake and sprinkle remaining orange juice and cover with 1 cup of yogurt.
Cover and refrigerate for 4 hours before serving. When ready to serve garnish with remaining pear slices and mint sprig.
1/2 cup sugar, divided
4 cups pitted and sliced Washington prune plums
1 cup flour divided
1 tsp. ground cinnamon
1/2 tsp. ground allspice
1 tsp. baking powder
1/2 tsp. salt
1/4 cup butter or margarine
1/3 cup lowfat milk
1 to 2 tbsp. packed brown sugar
Reserve 1 tbsp. sugar. Mix remaining sugar, plums, 2 tbsp. flour and spices; place in 8-inch cake pan. Combine and mix remaining flour, reserved 1 tbsp. sugar, baking powder and salt. Add butter and cut into flour mixture untill mixture is like coarse cornmeal. Add milk to flour mixture and stir untill moistened. Spoon 8 mounds of dough on top of plum mixture. Sprinkle brown sugar over dough. Bake at 435 degrees F for 25 to 30 minutes or untill mixture bubbles and thickens and topping browns.
Serving Suggestion: Top with ice cream, whipped cream or whipped topping.
1 can mandarin oranges, drained
1 graham cracker pie crust (6 oz.)
1 banana, sliced
6 oz. (3/4 of an 8 oz. pkg.) cream cheese
1 tsp. vanilla
1 tub whipped topping (8oz.)
2/3 cup coconut flakes
1 can (15.25 oz.) tropical fruit salad
1/3 cup apricot jam, melted
Drain oranges, reserving 2 tbsp. of the syrup. Place half of the mandarin oranges in bottom of crust. Top with half of the banana slices, set aside.
Beat cream cheese, reserved 2 tbsp. of syrup from oranges and vanilla in large bowl with wire whisk until well blended. Gently stir in whipped topping. Stir in 1/3 cup coconut.
Arrange tropical fruit salad and remaining banana slices in a ring around the edge of the pie. Mound remaining oranges in the center and drizzle melted apricot jam over the fruit. Sprinkle with remaining coconut flakes.
Refrigerate for at least 1 hour. Store leftover pie in refrigerator tightly covered.
1 (16 oz.) can of whole- berry cranberry sauce
2/3 cup (10 oz.) frozen whole strawberries, cut in half
1/2 cup chopped, toasted pecans
1 tbsp. chopped, and candied ginger
1 tsp. grated orange zest
4 firm, ripe pears
1 tbsp. melted butter
To make strawberry salsa combine ingredients in saucepan until warmed thoroughly. cover and keep warm.
Cut Pears lengthwise in half and scoop out seeds. Scoop just enough of the pulp out to create a large cavity.
Place pears on baking sheet and brush both sides with melted butter. Broil both sides of pears until they begin to turn brown. When browned, place warm pears on serving dish and fill with 1/4 cup strawberry relish.
1 cup packed brown sugar
1/2 cup honey
1/4 cup apple cider
1 tbsp. ground cinnamon
1/4 tsp. ground cloves
1/8 tsp. ground mace
10 medium apples, peeled. cored and cut into large chunks.
Combine all ingredients into a 5-quart electric slow cooker and cook on low for 10 hours or untill apples are very tender.
When ready place a large, fine mesh sieve over a bowl and spoon in 1/3 third mixture. Press mixture through sieve using the back of a spoon or ladle. Discard any left over pulp and repeat this process with remaining apple mixture.
Return apple mixture to slow cooker and cook for an additonal 1 hour on high stirring occasionally untill mixture becomes thick. Spoon into container and place in refrigerator uncovered to cool. When at proper cooling temperature cover and store for to one week.