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Apple Cranberry Crisp

 

1 1/2 cups quick cooking oats

1/2 cup brown sugar

1/3 cup all-purpose flour

1 teaspoon ground cinnamon

1/3 cup butter flavored shortening, melted

1 tablespoon water

1 (16 ounce) can whole berry cranberry sauce

2 tablespoons cornstarch

5 Granny Smith apples - peeled, cored and thinly sliced

 

 

Directions

1 Preheat oven to 375 degrees F (190 degrees C).

2 In a medium bowl, mix together the oats, brown sugar, flour, and

cinnamon. Stir in the melted shortening and water to form a crumbly

mixture.

3 In a large saucepan, mix together the cranberry sauce and

cornstarch. Bring to a boil, and then remove from heat. Stir in the

apples. Spread into an 8x8 inch glass baking dish. Crumble the oat

mixture over the apples.

4 Bake in the preheated oven for 30 to 35 minutes, or until the

apples are tender. Serve warm.

Makes 6 servings

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Aunt Bev's Famous Apple Pie

 

7 tart apples, peeled and cored

1 cup white sugar

1 1/2 teaspoons ground cinnamon, or to taste

2 tablespoons all-purpose flour

1/2 teaspoon ground nutmeg

salt to taste

2 recipes unbaked pie shells

1 tablespoon butter

 

Directions

1 Preheat oven to 400 degrees F (200 degrees C).

2 Cut the apples into 1/4 inch slices.

3 In a mixing bowl, combine sugar, cinnamon, flour, nutmeg (or apple

pie spice), and salt; mix thoroughly. Pour the spice mix over the

apples and stir until the apples are coated.

4 Line one crust in a 9 inch deep dish pie pan. Place the apples in

the pie crust. Dot the apple filling evenly with butter. Fit the top

crust over the apples. Press the crust down gently and cut 3 or 4

slits in the top crust to allow steam to escape while the pie bakes

5 Bake in the preheated oven 50 minutes, or until the crust is golden

brown. Check the pie after the first 30 minutes of cooking: if the

crust is already browned reduce the heat to 350 degrees F (175

degrees C) to allow the apples to cook without the crust burning.

 

Makes 8 servings

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Baked Whole Pumpkin

 

1 medium sugar pumpkin

6 eggs

2 cups heavy whipping cream

1/2 cup packed brown sugar

1 tablespoon molasses

1/2 teaspoon ground nutmeg

1/2 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1 tablespoon butter

 

 

Directions

1 Preheat the oven to 350 degrees F (175 degrees C).

2 Cut the lid off the pumpkin and remove the seeds.

3 Combine the eggs, whipping cream, brown sugar, molasses, nutmeg,

cinnamon and ginger. Pour mixture into the pumpkin shell and top with

the butter. Replace lid on pumpkin and place in a baking pan.

4 Bake for 1 to 1-1/2 hours or until mixture has set like a custard.

Allow to cool and serve right from the pumpkin at the table, scraping

some of the meat from the pumpkin wall with each serving.

Makes 7 servings

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MAKE NECESSARY ADJUSTMENTS ON INGREDIENTS

Banana Oatmeal Bread

 

1/2 cup shortening

1 cup white sugar

2 eggs, beaten

1/2 teaspoon vanilla extract

1 cup all-purpose flour

1 cup quick cooking oats

1 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1 1/2 cups mashed bananas

1/4 cup milk

1/2 cup chopped raisins (optional)

 

 

Directions

1 Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5 inch

loaf pan and set aside.

2 Cream together the shortening and sugar. Add eggs and vanilla, beat

until fluffy.

3 Sift together the flour, oatmeal, baking soda, salt and cinnamon.

Add dry ingredients alternately with bananas and milk. Mix until

blended.

4 Fold in raisins and pour into prepared pan. Bake for 50 to 60

minutes; remove from oven and cover for 5 minutes.

Makes 12 servings

 

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MAKE ADJUSTMENTS

 

Chocolate Pecan Pie

 

1 (9 inch) unbaked pie crust

3 eggs

2/3 cup white sugar

1/2 teaspoon salt

1/3 cup margarine, melted

1 cup light corn syrup

1 cup pecan halves

1 1/2 cups semisweet chocolate chips

 

 

Directions

1 Preheat oven to 375 degrees F (190 degrees C). Prepare pie shell.

2 Beat eggs, sugar, salt, margarine, and syrup with hand beater. Stir

in pecans and chocolate chips. Pour into pie shell.

3 Bake until set, 40 to 50 minutes. Let cool before cutting.

Makes 8 servings

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Dried Apple Stack Cake

 

1 (18.25 ounce) package spice cake mix

1 cup dried apples

1 cup chopped pecans

1/2 cup shredded or flaked coconut

1/3 cup currants

3 eggs

1/4 cup brown sugar

1 teaspoon vanilla extract

1/2 cup butter

2 cups apple butter

 

 

Directions

1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease

bottoms of two 9 inch round layer cake pans.

2 In a large bowl, mix the spice cake mix, dried apples, pecans,

coconut, currants, eggs, brown sugar, vanilla extract and butter.

Pour the mixture into the cake pans.

3 Bake in the preheated oven 25 to 30 minutes, or until a toothpick

inserted in the center comes out clean. Cool on a wire rack.

4 Split each cake layer into four sections. Spread apple butter

between the sections and reassemble layers.

Makes 12 servings

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Cool Down Fruit Salad

 

6 bananas

1 (6 ounce) can frozen orange juice concentrate, thawed slightly

1 (20 ounce) can crushed pineapple, drained

1 (10 ounce) package frozen strawberries, partially thawed

1 cup white sugar

1 cup boiling water

 

 

Directions

1 In a large bowl, mash bananas. Stir in orange juice concentrate,

pineapple and strawberries until well mixed. In a separate bowl, stir

sugar into boiling water until dissolved. Allow to cool slightly,

then pour over fruit mixture; stir to coat. Freeze until cold and

just firm.

 

Makes 15 servings

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Easy Vegan Peanut Butter Fudge

 

3/4 cup vegan margarine

1 cup peanut butter

3 2/3 cups confectioners' sugar

 

 

Directions

1 Lightly grease a 9x9 inch baking dish.

2 In a saucepan over low heat, melt margarine. Remove from heat and

stir in peanut butter until smooth. Stir in confectioners' sugar, a

little at a time, until well blended. Pat into prepared pan and chill

until firm. Cut into squares.

Makes 24 servings

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Fried Cinnamon Strips

 

1 cup white sugar

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

10 (8 inch) flour tortillas

3 cups oil for frying

 

 

Directions

1 Combine sugar, cinnamon and nutmeg in a large resealable plastic

bag. Seal and toss to mix.

2 Heat oil in deep-fryer or deep skillet to 375 degrees F (190

degrees C). Fry 4 or 5 tortilla strips for 30 seconds on a side,

until golden brown. Drain on paper towels.

3 While still warm, place fried tortillas in bag and shake to coat

with sugar mixture. Serve at once or store in an airtight container.

Makes 36 servings

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Vegan Pumpkin Nog

 

1 (29 ounce) can pumpkin puree

4 cups vanilla rice milk

1 cup vanilla flavored non-dairy frozen dessert

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground mace

 

 

Directions

1 Combine the pumpkin, rice milk, rice milk ice cream, cinnamon,

nutmeg and mace in a blender. Puree until smooth. Add additional rice

milk to thin, if desired.

 

Makes 10 servings

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Very Berry And Soy Delicious Pops

 

1 pint blueberries

1 pint strawberries, hulled

1/2 cup brown sugar

2 1/2 cups vanilla soy milk

 

 

Directions

1 Puree the blueberries and strawberries in batches in a blender or

food processor. Strain into a medium bowl, through a sieve lined with

cheesecloth.

2 Stir brown sugar into berries. Stir in soy milk until well blended.

Pour mixture into small paper cups, filling about two-thirds full.

Freeze until beginning to firm. Insert wooden sticks and freeze until

firm, 2 to 3 hours.

Makes 12 servings