Fruit Recipes

3 Granny Smith Apples

3 Ripe pears

1 tb Lemon juice

5 Slices whole wheat bread

1/4 c Melted butter

1 tb Granulated sugar

2/3 c Firmly packed brown sugar

1/2 ts Grated lemon peel

1/4 ts Cinnamon

1/8 ts Nutmeg

Peel and slice apples and pears into thin slices. Cube the whole wheat bread slices. Preheat oven to 375 degrees. Toss apples and pears with lemon juice in bowl. Toss bread cubes/crumbs with butter and sugar in another bowl. Combine brown sugar, lemon peel, cinnamon and nutmeg in bowl. Spread half of fruit in 9″ square baking dish. Sprinkle with half the bread cubes and then half the sugar mixture. Repeat layering. Cover and bake 30 minutes. Uncover and bake 30 minuets more. Serve with custard sauce.

1 Pkg Fillo Sheets

1 lb Butter, melted

1 lb Walnuts, chopped

3 c Sugar, white granulated

1/2 ts Ground Cloves

1 ts Ground Cinnamon or

1/4 ts Ground and 1 Stick Cinnamon

9 x 13 Pyrex Baking Dish

Pastry Brush 1. Chop walnuts to medium fine and mix with 1 cup sugar, 1/4 Teaspoon

ground Cinnamon and 1/4 Teaspoon ground Cloves. 2. Melt Butter. 3. Cut Fillo in half so that each sheet fits the bottom of the Baking Pan. 4. Generously butter the bottom and sides of the baking pan and place the Fillo, one sheet ata a time, in the baking pan. Generously spread butter on each sheet of fillo as it is placed in the pan. Every 6 to 8 sheets of Fillo sp[read a layer of walnut mix. Continue layering Fillo sheets and walnuts until Fillo is complete. Pour any remaining butter over top of the Baklava. The secret to good flaky Baklava is to have each sheet of Fillo well buttered so that the sheets do not stick together. 5. With a sharp knife, cut the Baklava diagonally to form diamond shaped pieces. 6. Preheat oven to 350 degrees and bake the Baklava for 40 to 45 minutes or until golden brown on top. Remove from oven and allow to cool completely. 7. SYRUP Mix one cup water, two cups sugar, 1/4 teaspoon ground cloves and either 3/4 teaspoons Cinnamon or the Cinnamon stick in a sauce pan and bring to a bnoil. Simmer for 20 minutes. 8. Pour the boiling syrup over the cool Baklava and allow to cool completely again. When cool serve individual pieces with strong (Turkish) sweet coffee and dried apricots for an exquisite dessert.

1 Pie shell-9″-uncooked

1 lb Rhubarb-fresh

1 c Sugar

1/3 c Flour

1/4 ts Salt

1/4 ts Cloves

1/4 ts Cinnamon

2/3 c Evaporated milk

1 ts Butter, melted

Wash and trim rhubarb and cut into 1/2 inch slices-to make about 3 1/2 cups. Place in unbaked pie shell. In a small mixing bowl, mix together the sugar, flour, salt and spices. Blend in evaporated milk to the melted butter and add to the sugar mixture and pour all, over the rhubarb. Bake in a 400 oven for 25 minutes. Reduce temp to 375 and continue baking for 25 minutes. Cover with foil the last 10 mins to prevent overbrowning of crust. Cool and serve. ~–

1/3 c Cornflake crumbs

1/4 c Firmly packed brown sugar

3 tb Flour

2 tb Crystallized ginger, chopped

-or 1 tsp ginger 2 tb Margarine/butter melted

6 Rome or McIntosh apples,

-peeled, cored and thinly -sliced (6 cups) 2 tb Sugar

2 ts Lemon juice

1 1/2 c Frozen vanilla nonfat yogurt

-or vanilla ice milk Heat oven to 400F. Spray 8 inch square (1 1/2 quart) baking disk with non stick spray. In a small bowl, combine the cornflake crumbs, brown sugar, flour and ginger; mix well. Add in melted margarine or butter and mix well. Place apples in spray-coated dish. Add sugar and lemon juice; toss to coat. Sprinkle apples with crumb mixture; press gently. Bake for 25-30 minutes or until apples are tender and mixture is bubbly. Cool slightly; serve with frozen vanilla yogurt or ice milk.

——————————–FOR THE CAKE——————————– 2 c Sugar

1 c Shortening

4 Eggs

1 1/2 c Flour

1/3 c Cocoa

1 ts Vanilla

1/4 ts Salt

1 c Pecans (optional)

1/2 lg Jar of marshmallow fluff

——————————FOR THE FROSTING—————————— 1 c Butter

1/3 c Carnation milk

1/3 c Cocoa

1 ts Vanilla

1 lb Confectioners sugar

1 c Pecans (optional)

>Hint< Make the frosting first, by simply creaming all of the ingredients together and setting aside… 1) Cream together the sugar and the shortening, and add the eggs

one at a time, beating well after each addition… Add the flour, cocoa, vanilla and salt, creaming well then add the pecans if desired… 2) Bake in a well greased and floured 9″ x 13″ cake pan, at 350? for 30 min… remove and spread the marshmallow fluff evenly on the top, and return to the oven for 1 min or until fluff is spreadable… 3) Spread the frosting on top of the fluff and refrigerate until ready to eat…

-Filling 1 Packet Knox Unflavored

-Gelatin 3 tb Lime juice

1/2 c Boiling water

9 1-gram packets Equal

-(aspartame) -sugar substitute 1 9-inch graham cracker

-crust -Lime zest -Thin lime slices 1 c Evaporated skim milk

1 ts Vanilla

-Juice of 1 1/2 limes 2 dr Green food coloring

Sprinkle gelatin over lime juice and let it stand for i minute. Add boiling water and sweetener to gelatin mixture and stir until gelatin is dissolved. Refrigerate about 45 minutes or until slightly thickened. Combine milk and vanilla and freeze 30 minutes. Remove from freezer and whip at high speed until stiff. Stir lime juice and food coloring into whipped milk. (Save remaining 1/2 lime for garnish.) Slowly blend gelatin mixture into whipped milk. Spoon pie filling into crust. Chill until firm. Garnish with lime zest and lime slices. Cut into 8 even portions and serve 1 portion per serving. Nutritive value per serving: 111 calories; 14 gm. cholesterol; 4 gm. protein; 5 gm. fat; 130 mg. sodium Food Exchanges per serving: 1 bread, 1 fat Low-sodium diets: Use salt-free crust From: Fred Mueller Date: 08-19-93

4 c Low-fat vanilla ice cream,

.softened 1 c Mashed peeled peaches

1 tb Amaretto

1 ts Vanilla

1 pk 12 oz unsweetened frozen

.raspberries, thawed 3 tb Sugar

1 tb Grand Marnier or other

.orange flavored liqueur 1 1/2 c Fresh raspberries

8 Peach slices (optional)

Combine low fat ice cream, peaches, amaretto and vanilla in a freezer safe container; stir well. Freeze until firm. Place thawed raspberries, sugar, and liqueur in a blender, and process until smooth. Press the raspberry mixture through a sieve, reserving puree; discard seeds. Cover and chill. Spoon 2 teaspoons raspberry puree into each of 8 parfait glasses or champagne flutes. Top each with about 1 1/2 tablespoons fresh raspberries and 1/4 cup ice-cream mixture. Repeat layers, ending with 2 teaspoons raspberry puree. Garnish with peach slices.

———————————–PASTRY———————————– 2 2/3 c Pastry flour

1 ts Salt

1 1/4 c Vegetable shortening

Ice water - 8 to 12 tbs ———————————-FILLING———————————- 2 (1 lb.) cans pitted tart red

- cherries (water pack) 1/3 c Liquid from cherries

3 tb Quick-cooking tapioca

1/4 ts Salt

1/4 ts Almond extract

1 ts Lemon juice

1/2 ts Red food coloring

1 1/4 c Sugar

1/8 ts Ground cinnamon

1/16 ts Ground cloves

2 tb Butter or margarine

(DIRECTIONS FOR PASTRY) Combine flour and salt in large mixing bowl. Cut shortening into flour mixture, using pastry blender, until mixture resembles coarse crumbs with a few pea-size pieces. Sprinkle 4 tablespoons ice water over mixture and toss mixture with two forks. Sprinkle another 4 tablespoons ice water over mixture and toss mixture again. If mixture can be pressed together to form a solid mass do not add additional water. If mixture is still crumbly, add additional ice water 1 tablespoon at a time, tossing mixture with forks, until a mass can be formed. Divide mixture and form 2 balls of dough, one slightly larger than the other. Press the larger ball of dough into a disk and roll between sheets of waxed paper until 1/8-inch thick. Line deep 9-inch pyrex pie plate with pastry and trim edges to 3/4-inch beyond edge of plate. Set aside. Press remaining ball of

dough into a disk and roll between sheets of waxed paper until 1/8-inch thick. Set aside.

(DIRECTIONS FOR FILLING) Drain cherries. Measure 1/3 cup liquid into mixing bowl. Discard remaining liquid. Add tapioca, salt, almond extract, lemon juice and food coloring, then cherries. Combine 1 cup sugar, cinnamon and cloves. Pour sugar mixture over cherries. Mix and let stand at least 15 minutes. Fill pastry with cherry mixture. Dot with butter.

Sprinkle with remaining sugar. Moisten rim with water. Fit top pastry over filling. Turn top edge over bottom edge and press firmly together, creating fluted edge. Cut vents in top to allow steam to escape and juices to bubble. Bake at 425 degrees for 15 minutes. Reduce temperature to 375 degrees and continue baking for 35-45 minutes, or until filling is bubbling and crust is golden brown. If edge of crust appears to be browning too quickly, cover lightly with aluminum foil. Cool pie thoroughly on wire rack. Note: The spice flavor is quite subtle, but very effective when combined with the lemon juice and almond extract. Try these modest amounts first (I prefer them), or increase them to suit

9 oz Sweet cooking chocolate

9 oz Semi-sweet chocolate

13 c Cold water

8 Eggs; separated

1 c Sugar

Cocoa 1 1/2 c Whipping cream

3 tb Confectioners sugar; sifted

1 t Vanilla extract

Oil the bottom of a 15 1/z x lO 1/2h x 1-inch jelly roll pan. Cut a piece of waxed paper to fit the width of pan and extend about 1 inch over ends. Place the chocolates and the water in the top of a double boiler over hot water. Stir with a wooden spoon until the chocolate is melted, then cool. Place the egg yolks in a large mixer bowl and beat slightly with the mixer, Add the sugar gradually, beating constantly until all the sugar is dissolved and the mixture is thick and of a batter consistency. Stir in the chocolate with a rubber spatula until well combined and free of streaks. Beat the egg whites until stiff peaks form. Fold about 1/3 of the egg whites into the chocolate mixture thoroughly to lighten, then fold in the remaining egg whites carefully but completely with a rubber spatula. Spread the batter evenly in the prepared pan. Bake in a preheated 350 - degree oven for 18 minutes. Remove from oven and cover top with damp towels. Let stand for 30 minutes or until cooled. Remove the towels carefully, then loosen by lifting the extending ends of waxed paper. Place cocoa in a fine sieve and dust top generously. Place a piece of waxed paper over the top, then place a cookie sheet on top and invert. Peel the waxed paper carefully from the cake. Place the cream in a large mixer bowl and beat with an electric mixer until soft peaks form. Sprinkle in the confectioners sugar and beat until stiff. Stir in the vanilla. Spread the whipped cream evenly over the cake. Roll the cake from the long side, as for a jelly roll, directly onto a serving tray. Roll with care as this cake is extremely tender. Dust the top generously with cocoa. You may refrigerate the roll for several hours before serving. Cut into slices to serve.

1 pk (10 oz.) thawed frozen red

-raspberries (reserve 1/4 -cup for Bake at 325 for 55 to 65 minutes Drain: 1 pkg. (1 lb.) thawed frozen rhubarb (cut if pieces are large) and topping). Combine fruit, set aside. Mix: the fruit juices and measure 1 cup, adding water if necessary. Combine: 1/2 cup sugar and 3 Tbsp. cornstarch in saucepan. Blend in fruit juices. Cook over medium heat, stirring constantly, until thick and clear. Remove from heat; cover. Blend together: 1 1/2 cups sifted flour 1 cup firmly packed brown sugar 1 cup quick cooking rolled oats 1 tsp. cinnamon 1/2 cup melted butter until mixture resembles coarse crumbs. Press two thirds of crumb mixture firmly into 9 x 9 pan. Cover with drained fruit mixture and the thickened fruit juice. Sprinkle with remaining crumb mixture. Bake until golden brown. Cool slightly in pan before cutting into squares. Serve warm or cold with mounds of topping. Pink Frozen cream topping: Beat 1 cup whipping cream until thickened; add 1/4 cup sugar, the reserved 1/4 cup raspberries and 1 to 3 drops of red

food coloring. Continue beating until stiff. Drop in mounds on waxed paper or aluminum foil; freeze until firm. (If desired, serve unfrozen.) From: Senior Second Prize Winner by Mrs. C.W. Myers, Fort Collins, Colorado 8 th Pillsbury Grand National Shared By: Pat Stockett