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-1 ripe cantaloupe
-1/2 lime
-1/2 pt. fresh raspberries
-1 to 2 tsp. sugar
Method: Peel cantaloupe, cut in half and remove seeds. Cut melon into thin wedges and arrange on platter. Juice the lime and drizzle over melon. Toss raspberries with sugar in separate bowl. Spoon evenly over melon. Serve at room temperature. Yield: 4 servings.
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-1 c. mashed ripe bananas (the browner the better)
-1/2 c. applesauce
-1/4 c. vegetable oil
-1/2 c. granulated sugar
-1/2 c. light brown sugar
-4 egg whites
-1 tsp. baking soda
-3/4 tsp. baking powder
-1 Tbsp. cinnamon
-2 c. flour
-walnuts, raisins (optional; if using, throw in with oil and mix)
Method: Step 1: With an electric mixer or fork or potato masher, mash bananas and add applesauce in bowl.
Step 2: Add the egg whites and both sugars, mix well.
Step 3: In another bowl, blend flour, cinnamon, baking soda and baking powder.
Step 4: Slowly, while stirring add flour mixture to the banana mixture.
Step 5: Add the oil and mix well. Pour into a greased loaf pan. (I use Pam cooking spray.)
Step 6: Bake at 350° for 50 to 55 minutes, sometimes longer, test with toothpick. You may have to cover top with aluminum foil while you wait for the inside to finish baking. Cool for 15 minutes in pan. Enjoy!
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-10 apples
-1 c. self-rising flour
-1 c. sugar
-1 egg
-1/2 c. butter
cinnamon
Method: Grease 9 x 13-inch baking dish. Slice apples thin, wash and fill dish half full. Sprinkle with cinnamon and a little sugar.
Mix flour and sugar. Cut egg into flour until crumbly. Sprinkle over apples. Melt butter and spread on batter. Sprinkle cinnamon on top. Bake at 350° for 45 minutes. *Serve with vanilla icecream.
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-1 c. uncooked rolled oats
-1/2 c. flour
-1 c. brown sugar
-1/3 c. butter
-1 (16 oz.) can jellied or whole berry cranberry sauce or try fresh cranberries
Method: Mix together oats, flour and brown sugar. Cut in 1/3 cup butter to dry mixture until crumbling. Place half of this mixture in 8 x 8-inch greased cake dish. Cover with jellied or whole berry cranberry sauce. Top with balance of mixture. Bake 45 minutes at 350°. Serve hot, topped with ice cream or whipped cream. *You may serve room temperature on your favorite dessert plates or bowls.
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-1/2 c. butter
-2/3 c. packed brown sugar
-2 eggs
-1/3 c. dairy sour cream
-1/3 c. orange juice
-1 1/2 c. all-purpose flour
-1 tsp. baking soda
-1/2 tsp. baking powder
-1/2 tsp. salt
-1/4 tsp. ground nutmeg
-1 c. raisins
Topping:
-1/4 c. dairy sour cream
-1 c. confectioners sugar
-1/4 c. raisins
Method: Preheat oven to 350°. Grease and flour 9 x 9 x 2-inch pan; set aside. In large mixing bowl, cream butter, brown sugar, eggs and sour cream until light and fluffy. Add orange juice, flour, baking soda, baking powder, salt and nutmeg. Beat at low speed of electric mixer until blended, scraping bowl constantly. Beat at medium speed for 1 minute, scraping bowl occasionally. Stir in raisins.
Pour into prepared pan. Bake at 350° for 35 to 40 minutes or until wooden pick inserted in center comes out clean and center springs back when touched lightly. Cool completely.
For topping, in small bowl, combine sour cream and confectioners sugar. Beat until smooth. Stir in raisins. Spread on cooled cake. Makes 1 (9 x 9-inch) cake.
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-1 can blueberry pie filling
-1 (8 oz.) pkg. cream cheese, softened
-1 box confectioners sugar
-1 c. chopped nuts
-1 (16 oz.) Cool Whip
-1 tsp. vanilla
-2 graham cracker pie shells
Method: Mix softened cream cheese and sugar together, using electric mixer. (This will be difficult at first, but keep mixing). Spoon into pie shells. Top with pie filling. Sprinkle nuts onto pie filling. Spread Cool Whip over nuts. Refrigerate until ready to serve.
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-1 1/2 c. flour
-1/2 c. sugar
-1/2 tsp. baking soda
-1/2 tsp. cinnamon
-1/4 tsp. salt
-1 c. thawed frozen strawberries (reserve 2 Tbsp. juice)
-1/4 c. vegetable oil
-1 large egg white, lightly beaten
-1 oz. chopped pecans
-1/2 c. light cream cheese
Method: Preheat oven to 350°. Spray a 9 x 5-inch loaf pan. Combine flour, sugar, baking soda, cinnamon and salt. Make a well in center of flour mixture. Pour strawberries, oil, egg white and pecans into well. Mix well. Spoon batter into prepared pan. Bake 45 to 50 minutes. Cool completely on rack. Combine cream cheese and reserved strawberry juice. Cover and refrigerate.
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-1 pkg. fresh dough, or your own homemade (enough for one pizza)
-Apples, thinly sliced
-Bleu cheese, crumbled
-olive oil
-black pepper
-thyme or rosemary
Method: Stretch dough out to fit your pizza pan. Lightly brush with olive oil. Arrange apple slices over dough. Sprinkle bleu cheese over pizza.
*Note, you may add walnuts with the apples, if you like nuts.
Sprinkle black pepper and thyme to taste. Bake in 350 degree oven until done.
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Crust:
-1/2 c. butter, softened
-1 (3 oz.) cream cheese
-2 Tbsp. sugar
-1 1/2 c. flour
In small bowl combine first 3 ingredients; mix at low speed until well blended. Add flour and mix well. Form dough into twelve balls. Press dough into muffin tins. Sprinkle nuts into each using half the nuts.
Filling:
-2 eggs
-1 c. brown sugar
-2 Tbsp. butter, melted
-1 c. crushed pineapple
-1/2 c. nuts, chopped (pecans are great for this, finely chopped)
Method: Beat eggs and brown sugar until well blended; add butter and pineapple. Spoon filling into muffin tins. Sprinkle remaining nuts on top. Bake 30 minutes at 350°. Cool 15 minutes before removing tarts. Makes 12. *Note, you may sprinkle or top with coconut flakes or more chopped pecans.
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