Rum and Apple Crisp

Ingredients:

4 cups of wild apples

½ cup maple syrup

2 Tbsp lemon juice

¼ cup rum

¼ tsp salt

2 cups quick-cooking rolled oats

¼ cup soft butter

Method:

Place diced apples in buttered oblong oven dish. Sprinkle with lemon juice. In a bowl, blend butter, brown sugar and salt. While blending to a smooth mix, add maple syrup and rum. Now work in 2 cups quick-cooking rolled oats and spread evenly over the apples. Bake at 350℉ for 35 minutes. Serve warm.


Fruit Pizza

Crust:

½ cup butter

¼ cup icing sugar

1 cup flour

Cream Layer:

8 oz cream cheese

Sliced Kiwi, strawberries, pineapple, mandarin oranges, etc.

⅓ cup white sugar

1 tsp cornstarch

1 tsp vanilla

Glaze:

2 Tbsp cornstarch

1 tsp lemon juice

½ cup sugar

1 cup pineapple juice

Method:

Preheat oven to 350℉.

Crust: cream butter, icing sugar and flour. Press into pizza pan. Bake 8 to 10 minutes.

Cream layer: cream sugar, cream cheese and vanilla. Spread onto cooled crust and arrange fruit on top.

Glaze: Combine all four ingredients in saucepan. Cook over medium heat until thick and then pour over fruit.

Chill well before slicing.


Peanut Butter Munchings

Ingredients:

1 cup white sugar

1 tsp butter

½ cup white corn syrup

1 tsp vanilla

1 cup salted roasted peanuts

1 tsp baking soda

Method:

In a 2 ½-quart casserole, stir together sugar and syrup. Microwave on high for 4 minutes. Stir in salted peanuts and microwave on high for 4 minutes. Add butter and vanilla and mix well. Microwave on high for 2 minutes. Add baking soda and stir gently until light and foamy.

Now hurry! Pour onto lightly greased cookie sheet. Allow to cool (this can be chilled in a freezer).


Carrot Coconut Cookies

Ingredients:

¾ cups white sugar

1 tsp vanilla

1 cup shortening

2 cups white flour

1 cup cooked carrots, mashed

2 tsp baking powder

2 eggs

¾ cup shredded coconut

1 tsp salt

Method:

Cream shortening and sugar until fluffy and then add carrots, eggs and vanilla. Mix well. Sift together flour, baking powder and salt. Stir into first mixture along with coconut. Drop batter by teaspoonful about 2 inches apart on greased baking sheet. Bake in 300 to 400℉ oven for about 15 minutes. Spread orange frosting overtop while still warm.

Orange Frosting: Combine the juice of ½ an orange, the grated rind of 1 orange, 1 cup sugar and 1 Tbsp margarine. Mix well. Spread on cookies while they are still warm.


Pineapple Pleaser Dessert

Crust:

2 cups Graham cracker crumbs

½ cup brown sugar

½ cup melted butter

Filling:

8 oz cream cheese

1 tsp vanilla

1 envelope Dream Whip, prepared

1 cup icing sugar

1 cup drained crushed pineapple

Method:

Beat creamed cheese until soft and add Dream Whip, vanilla and icing sugar. Fold in pineapple. Press crumb mixture into 8×8-inch pan. Spread filling into crust and sprinkle with a little of the crumb mixture. Refrigerate.

Something to think about: To my wife Lisa and other women who “make” husbands wash dishes: All the fine compliments and all the good wishes, will never replace help with the dishes. And to that, I say a hearty Amen!