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Baked Apples with Ice Cream
Ingredients:
3 medium apples
¼ cup brown sugar
¼ teaspoon cinnamon
¼ cup or more of marshmallows
2 teaspoons margarine
¼ cup water
Direction:
- Wash and core the Apples. Place the apples in a small baking dish (glass).
- Combine brown sugar, cinnamon and butte.
- Stuff centers with cinnamon mixture in the apples.
- Pour the water around the apples and bake. Cover in tin foil and bake at 350 Degrees F. for 30 to 45 minutes. Baste apples.
Fresh Fruit Pizza
Ingredients:
1 (17- ounce) package sugar cookie dough
1 (8- ounce) package cream cheese, softened
½ teaspoon almond, lemon or orange extract
3 cups fruit, fresh bananas, pineapple chunks, maraschino cherries, fresh oranges cut into rounds and peeled, blueberries, strawberries and peaches.
½ cup orange marmalade
Preheat oven to 350 degrees.
Roll out cookie dough large enough to cover a round pizza pan. Bake 8 to 15 minutes or until firm. Cool completely. Mix together cream cheese and extract. Spread cram cheese mixture over cooled cookie dough crust. Arrange fruit in circles (like a bulls eye pattern). Slightly warm marmalade and brush over fruit. Serve immediately.
Rhubarb Cherry Pie
Ingredients:
2 cups chopped rhubarb
1 (21 ounce) can cherry pie filling
¾ cup white sugar
2 ½ teaspoons quick-cooking tapioca
1 recipe pastry for a 9-inch single crust pie
1 tablespoon white sugar
Directions:
- Combine the rhubarb, cherry pie filling, sugar, and tapioca in a large bowl. Let stand for 15 minutes.
- Pour filling into unbaked pie shell, and cover with piecrust. Brush top with milk, and sprinkle on sugar.
- Bake at 400 degrees F (205 degrees C) for 40 to 45 minutes.
Flaming Fruit
Ingredients:
1 fresh pineapple
2 kiwi fruit
2 bananas
1-pint strawberries
1 can Mandarin oranges
1 apple
2 tablespoons Coconut
6 sugar cubes
Lemon extract
Direction:
Slice pineapple in half lengthwise, scoop out insides and reserve the shell. In a large bowl, combine pineapple, sliced kiwi, sliced bananas, sliced strawberries, drained oranges and cored, slice apple. Toss with coconut and fill pineapple shell with mixture.
Soak sugar cubes in lemon extract and place on top of pineapple. Light and serve immediately.
Old-fashioned Strawberry Shortcake
Ingredients:
5 cups fresh strawberries
2 to 3 tablespoons sugar
Shortcake
3 cups chilled whipping cream
Sugar to taste
Directions:
Wash and hull strawberries, drain. In a large bowl, place strawberries and sprinkle with sugar; cover and refrigerate. Prepare shortcake.
In a medium bowl, beat the whipping cream until stiff peaks form; fold in sugar.
To serve, split baked shortcake into halves. Ladle strawberries onto top of shortcake and top with a dollop of whipped cream.
Note: Best served when shortcake is warm. Shortcake can be reheated. The berries will be juicier if you crush a few before sugaring and let them sit for an hour before using.
Make 8 servings.
Shortcake:
4 cups all-purpose flour
½ cup sugar
2 tablespoons baking powder
¼ teaspoon salt
½ cup chilled butter or margarine
1 egg, beaten
1 ¼ cups milk
Preheat oven to 400 degrees. Grease two large baking sheets. In a large bowl, combine flour, sugar, and baking powder, salt. With a pastry blender or two knives, cut in butter or margarine until particles are the size of small peas; stir in egg and milk.
On a lightly floured surface, using ½ cup dough per biscuit, pat dough into eight (4-inch rounds.) Bake 15 to 17 minutes or until golden brown.
Strawberry and Banana Smoothies
Ingredients:
4 ripe small bananas
2 cups frozen strawberries
28 ounce vanilla yogurt
1 ½ cups milk
Directions:
- Peel bananas and cut bananas into chunks. Place bananas chunks, frozen strawberries, yogurt and milk into blender container.
- Cover blender and blend on high speed for about 1 minute or until mixture is smooth. Turn off blender, pour drinks into 4 glasses.
