6 c [6 medium] sliced peeled -

Cooking apples 1/2 c Water

2 Cinnamon sticks

2 tb Hungry Jack pancake and

Waffle syrup In larege saucepan, combine apples, water and cinnamon sticks. Bring to a boil. Reduce heat to low; cover and cook 15 to 20 minutes or until apples are tender. Remove cinnamon sticks; stir in syrup. Serve over potato pancakes or pancakes. Makes 6 1/2 servings. Source: Pilsbury Holiday Cookbook. Typed in MMFormat by Cindy Hartlin —–

8 To 10 ripe peaches or 5-1/4

Cups sliced canned Elberta Peaches, drained 3 1/2 tb Brown sugar

2 tb Quick-cooking tapioca

1/2 ts Almond extract

1 tb Canola oil

————————–LIGHT OAT-RAISIN BISCUIT————————– ———————————–CRUST———————————– 1 c All-purpose flour

1/3 c Quick rolled oats

2 ts Baking powder

3 tb Granulated sugar

1/4 c Raisins

1/4 c Canola oil

1/2 c Low-fat milk

———————————-TOPPING———————————- Chopped dates mixed with Low-fat vanilla yogurt Preheat oven to 425-degrees. Grease 8-inch square baking pan or dish. Before peeling, drop fresh peaches into very hot water about 1 minute. Peel and halve peaches, remove pits and cut flesh into sixths. In a large mixing bowl, carefully spoon together peaches, brown sugar, tapioca and almond extract. Pour peach filling into greased baking pan or dish; drizzle with oil and set aside. In another large mixing bowl, combine crust ingredients. Stir vigorously with a wooden spoon about 30 seconds until a stiff dough format. Spoon dough on top of peach filling to create a cobblestone effect. Bake 20-25 minutes or until crust is golden brown. Cool 30 minutes; then serve with dates and yogurt mixture. SOURCE: THIS WEEK MAGAZINE, July 7,93 Shared by Cate Vanicek

1/2 Long loaf french bread

12 oz Evaporated Milk

12 oz Water

3 Beaten eggs

1 1/2 c Sugar

1 oz Vanilla

1/2 c Flour-dusted raisins

2 Bananas

——————————-WHISKEY SAUCE——————————- 1/2 Stick butter

1/2 c Sugar

1 Jigger of whiskey or rum

Soak the bread in the evaporated milk and water for about a half hour. Add the eggs, sugar, vanilla, raisins, ans bananas. bake at 350 deg.F for 45 min to an Hour. Serve hot or cold with Whiskey Sauce.

1 Can (21 oz.) cherry pie

Filling 1 Tub (8oz.) frozen whipped

Topping, thawed 1 Can (14 oz.) sweetened

Condensed milk 1 Can (8 oz.) crushed pine-

Apple, drained 1 c Coarsely chopped nuts, (any)

In a large bowl, fold together all the ingredients. Spoon into a serving bowl or dessert dishes. Chill before serving. FROM MR.FOOD the MIAMI HERALD 10/6/94. Submitted By SALLI SCHWARTZ (<102003.3307@COMPUSERVE.COM> On THU, 6 JUL 1995 021448 GMT

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-Karen Thackeray 2 c Strawberries; sliced/hulled

1/2 c Sugar

1 Env unflavored gelatin; 1 tb

3/4 c Cold water

2 Egg whites

1 c Whipping cream

Place berries and sugar in a bowl. Partially crush berries with a fork or potato masher (there should be some berry chunks); set aside. In a 1-qt pan, stir together gelatin and water; let stand for 5 min or until gelatin has softened. Stir in strawberry mixture. Bring just to a boil, stirring constantly. Pour into a large bowl and let cool thoroughly until mixture is thick but not set. In another bowl, beat egg whites until soft peaks form. Fold beaten egg whites into strawberry mixture. In the same bowl you just beat whites, whip cream; fold into strawberry mixture. Pour into 6 dessert glasses. Cover and refrigerate for at LEAST 4 hours or, better yet, until the next day. Enjoy!!! Source: Sunset Easy Basics for Good Cooking

12 Egg yolks

1 3/4 c Sugar

1/2 t Salt

3/4 c Butter or margarine

1/2 c Bourbon

1/2 c Quartered candied cherries

1 1/2 c Chopped pecans

1 1/2 c Chopped seeded raisins

1 1/2 c Flaked coconut

Combine first 4 ingredients in top of a double boiler; beat at low speed on an electric mixer 30 seconds or just until blended. Bring water to a boil; reduce heat to low, and cook, stirring constantly, until mixture is slightly thickened (about 20 minutes). Remove from heat; add bourbon, and beat at low speed 1 minute. Combine remaining ingredients in a large bowl. Pour egg mixture over fruit-nut mixture, mixing well. Cool completely. Di Pahls personal recipes-1994