RECIPES |
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| PLUM CRUMBLE |
- 3 pounds fresh plums, pitted, quartered, about 5 cups
- 1/4 cup brown sugar
- 1 cup sifted all-purpose flour
- 1 cup granulated sugar
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1 large egg, beaten
- 1/2 cup butter, melted
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| Preparation: |
| Combine plums and brown sugar, stirring well to blend. Pour into a buttered 11 1/2 x 7 1/2 inch baking dish. Sift together the flour, granulated sugar, salt, and cinnamon. Add the beaten egg, stirring lightly with fork until mixture is crumbly. Sprinkle mixture evenly over the plums then drizzle with the melted butter. Bake plum crumble at 375 degrees for 40 to 45 minutes, or until lightly browned. Serve warm with whipped topping or ice cream. |
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- 1 cup sliced fresh peaches
- 1/4 cup pineapple juice
- 1/4 cup sugar
- 2 cups vanilla ice cream
- 3/4 cup milk
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| Preparation: |
| Blend peaches with pineapple juice and sugar until smooth. Add ice cream and blend until soft; pour in milk and pulse to mix in. Pour shake into chilled glasses. |
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- 1/2 teaspoon salt
- 1 tablespoon baking powder
- 2 cups all-purpose flour
- 1/4 cup sugar
- 1 cup pitted fresh cherries
- 1 egg
- 3/4 cup milk
- 1/4 cup melted butter
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| Preparation: |
Sift together the flour, salt, baking powder and sugar; add cherries and stir gently to blend. In a separate bowl, beat egg until thick and light in color; stir in the milk and melted butter. Quickly stir in egg and milk mixture into the dry mixture. Butter and flour 12 muffin cups. Pour batter into prepared muffin tins. Bake cherry muffins at 375 degrees for 25 to 30 minutes.
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- 2 pastry shells, 9-inch
- 4 Granny Smith apples peeled and cored, thinly sliced
- 1/2 cup pecans chopped
- 1/4 cup sugar
- 1/4 pound caramels coarse chopped
- 2 tablespoons flour
- 1/4 cup milk
- Milk for top
- Sugar for top
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| Preparation: |
| Preheat oven to 375 degrees. Fit 1 round of rolled pastry into a 9-inch pan. |
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| In a large bowl, toss together apples, pecans, sugar, caramels, flour and milk. Spoon mixture into pie shell. |
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| Top with the remaining rolled pastry. |
| Fold the edge of the top pastry under the bottom pastry. Pinch together and flute the edge all around with a fork. Cut several slits in the top so the steam can escape during baking. Brush top with milk and sprinkle with sugar. |
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| Bake until crust is golden brown, about 45 minutes. |
