3 1/2 c Mashed fresh figs (unpeeled)

3 c Sugar

1/4 c Lemon juice (optional)

3 pk Strawberry gelatin

- (3 ounces each) Cook figs, sugar and lemon juice 5 to 7 minutes. Let stand overnight. Stir in gelatin. Boil again 3 to 4 minutes, stirring occasionally. Pour quickly into jars and seal at once, or store in refrigerator if used within a month. Source: Fast & Fun Recipes Featuring Fresh Figs From California Reprinted with the permission of The California Fig Advisory Board Electronic format courtesy of Karen Mintzias

4 Large oranges

8 dates

4 Tsp. chopped walnuts

4 Tsp. raisins

4 Tbsp. sugar

1 egg white — stiffly beaten

4 Tsp. grated coconut

Cut a thin slice from stem end of oranges. Cut trian- gles evenly from top. Remove center, dice pulp and combine with dates, raisins and 2 tablespoons sugar. Fill orange shells and bake in a casserole with 1/2 inch water, in a 300 degrees oven for 45 mintues. Fold beaten egg white and remaining sugar together. Remove oranges from oven, top with egg mixture, sprinkle with coconut and return to oven for 15 minutes. Serves 4.

2 c Fruit puree

Line a cookie sheet (12 x 17 inches) with plastic wrap. This size cookie sheet holds approximately 2 cups of puree. Spread puree or fruit leather evenly over the plastic but do not push it completely to the sides. Leave a bit of plastic showing for easy removal. Place on a card table or picnic table in the hot sun to dry. If the plastic is bigger than the cookie sheet and extends up the sides, anchor it with clothes pins so it will not flop down and cover the edges of the leather. Puree should dry in the sun six to eight hours. The heat of the sun and the humidity make drying time variable. Puree and fruit leather may be dried in an oven set at 140 degrees (F). Too high a heat will disintegrate the plastic. Leave the oven door ajar so moisture can escape. It takes about six hours in the oven. It can also be placed in the back window of a car and dried. Leave the car windows open about 1 inch. To make sure the fruit leather is completely dried, pull from the plastic wrap or touch to see if the fruit leather is “tacky.” Purees without sugar will be much drier and more brittle. If it is not completely dry it will mold during storage. When the fruit leather becomes too dry, it will crack and crumble and won roll, but is still good to eat….call it “fruit chips.” STORING PUREE AND FRUIT LEATHER Roll fruit leather loosely in plastic wrap and store in the cupboard. To store puree without sugar for other uses, break it into small pieces and store in plastic bags in a dry, cool place or in the freezer. Rose hip powder may be made by crushing dried puree with a rolling pin until it is fine enough to suit you. This may be stored in small jars in a cool, dry place. It is good to sprinkle over cereal and to include in hot cakes and other dishes.

—————————-NORMA WRENN NPXR56B—————————- 2 1/4 c All-purpose flour

2 ts Baking powder

1 ts Baking soda

1/2 ts Salt

3/4 c Sugar

1/2 c Milk

1/2 c Sour cream

1/3 c Vegetable oil

1 Egg

1 tb Finely grated orange zest

1 c Fresh strawberries; thinly

-sliced 1/8″; pat dry -between paper towels to -keep juices from coloring -the batter 1/3 c Strawberry jam

Preheat an oven to 400~. Butter standard muffin tins. In a large bowl stir and toss together the flour, baking powder, baking soda and salt. Set aside. In a medium bowl whisk together the sugar, milk, sour cream, oil, egg and orange zest until mixed; stir in the strawberries. Add to the combined dry ingredients and stir just until blended. Place a spoonful of batter in each prepared muffin cup. Top each with a scant teaspoon of strawberry jam. Spoon the remaining batter over the jam, filling each cup about two-thirds full. Bake until a toothpick inserted in the center of the muffin comes out clean, 15-18 minutes. Cool in the tins for 5 minutes, then remove. Makes about 16 standard muffins. Source: Muffins & Quick Breads Williams-Sonoma Kitchen Library

1/2 c Brown Sugar; Packed

1 ts Lemon Peel; Grated

1/8 ts Nutmeg; Ground

3 tb Margarine; Melted

1 3/4 oz Pineapple; Crushed, Drained

8 Maraschino Cherries; Halved

2 c Whole Wheat Flour

1/4 c Sugar

3 ts Baking Powder

1/2 ts Salt

1/8 ts Nutmeg

1 Egg; Large, Beaten

1 c Skim Milk

3 tb Vegetable Oil

Servings: 4 Combine the brown sugar, lemon peel, the first 1/8 ts nutmeg and the melted shortening. Divide the mixture evenly among 16 greased muffin cups. Place a spoonful of the drained canned pineapple and a cherry half in the bottom of each cup. In a mixing bowl, combine the flour, sugar, baking powder, salt and remaining nutmeg. Make a well in the center of the mixture and add the egg, milk and oil which have been blended well before adding. Add all at once to the dry ingredients and stir until just moistened and no streaks remain. Spoon into the prepared muffin cups and bake in a 375 degree F. oven for 18 to 20 minutes or until done. Remove from the oven and immediately invert the muffins onto a wire rack to cool.

1/2 c Maple syrup

1/4 c Heavy cream

1/4 c Chopped pecans

2 Bananas, peeled and halved

-lengthwise and then -crosswise 2 tb Unsalted butter

Vanilla ice cream as an -accompaniment if desired In a saucepan combine the maple syrup, the cream, and the pecans, bring the liquid to a gentle boil over moderate heat, and cook the mixture, stirring occasionally, for 18 to 20 minutes, or until it is thickened. In a skillet saute the bananas in the butter over moderately high heat for 1 to 2 minutes on each side, or until they are browned lightly. Transfer the bananas to a heated platter and spoon the sauce over them or, if desired, use the bananas and the sauce as a topping for the ice cream. Serves 2 Typed by Cindy Hartlin@msn.com Source:Gourmets Short Order —–

3 Sticks butter

24 crushed graham crackers

1 Lb. powdered sugar

1 Tsp. vanilla

4 bananas

1 (No. 2) Can crushed

pineapple — drained 32 Oz. Cool Whip

Line bottom of 9 x 12-inch pan with mixture of 1 stick margarine and 24 crushed graham crackers. Bake at 375 degrees for 8 to 10 minutes. Whip 2 sticks margarine, powdered sugar and vanilla; spread over graham cracker crust. Cut bananas, lengthwise; place over whipped mixture. Cover bananas with pineapple; cover all with Cool Whip. Chill overnight.

2 1/2 lb Sweet potatoes, cooked

1 c Apricots, dried, chopped

3/4 c Orange juice

1/2 c Water

4 tb Honey

1/2 c Walnut pieces (optional)

Peel and cut cooked sweet potatoes into large pieces. Place apricots, orange juice, water and honey in a saucepan. Bring to a boil. Reduce heat, cover, and simmer until apricots are soft, about 25-30 minutes. Remove from heat. Arrange sweet potatoes in a baking dish. Sprinkle with walnuts, if desired. Pour apricot sauce over the top. Cover. Bake at 350 degrees until heated, about 15-20 minutes. From: The McDougall Health-Supporting Cookbook, Vol. I by Mary McDougall MM 9/16/93 by Val Rowe (GEnie: V.Rowe1) Converted by MMCONV vers. 1.40 — From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994

2 lb Dessert apples

1 lb Cooking apples

Granulated sugar 2 pt Dry cider

1/2 Orange

1/2 Lemon

Ground cinnamon & allspice Fast boil the cider until reduced by half. Peel, core and slice HALF of each sort of apple; add them to the pan, pushing them well down into the liquid. Half-cover the pan and simmer gently until the fruit is soft. Add the remaining apples, prepared in the same way, together with the juice and zest of the citrus fruits. Half-cover the pan and continue simmering until all the fruit is well reduced, pulpy and tender. Stir occasionally and crush the fruit down into the pan with a potato masher as it cooks. Measure the pulp and process it to a puree if it is at all lumpy. Add sugar at the rate of 10 oz for every pint of apple pulp, and stir in about 1 teaspoon ground allspice. Simmer, stirring frequently, until most of the moisture has been driven off. The readiness of a fruit butter is judged by its consistency, not by set or temperature. It is ready when it is nearly dry - a spoon drawn across the mixture should leave its own impression. Pot in small, clean, warm jars and store in a very cold larder or fridge. Once jar is opened, the contents should be eaten up within 3 or 4 days. Makes enough to fill 4 or 5 small jars. Source: Philippa Davenport in “Country Living” (British), March 1989. Typed for you by Karen Mintzias