Whether fresh off the tree or vine, frozen or canned, fruit is

always a winner.

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Best Apple Dessert

Ingredients:
3 or 4 large apples
1/2 tsp. cinnamon
1 stick Parkay butter
1/2 cup sugar
1 box Jiffy yellow cake mix

Instructions:
Peel apples and slice thinly. Melt 1/2 stick of butter and pour over the apple slices. Add sugar and cinnamon [it is easier to mix the two together first] Mix well pour into a baking dish. Cover apples with prepared cake mix. Cut remaining 1/2 stick of butter into very thin slices to cover the top of the cake mix. Bake until golden brown.

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Ambrosia

Ingredients
1 (8 ounce) container frozen whipped topping, thawed
2 1/2 cups shredded coconut
1/2 cup chopped walnuts
1 (8 ounce) can fruit cocktail, drained
1 (8 ounce) can pineapple chunks, drained
1 (11 ounce) can mandarin oranges, drained
3 cups miniature marshmallows
1 (10 ounce) jar maraschino cherries, drained (optional)
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon

Directions In a large bowl, combine the whipped topping, coconut, chopped nuts, fruit cocktail, pineapple, mandarin oranges, marshmallows, cherries, nutmeg and cinnamon. Mix together well and refrigerate for 30 to 45 minutes

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Baked Bananas

Ingredients
1/4 cup butter, softened
1/3 cup brown sugar
1/4 teaspoon ground cloves
1 1/2 teaspoons orange juice
6 bananas, peeled and halved lengthwise
1/3 cup shredded coconut

Directions Preheat oven to 375 degrees F (190 degrees C). Grease a 7x11 inch baking dish. In a small bowl, cream together butter and sugar. Stir in cloves and orange juice until smooth. Place the bananas in the prepared dish and spread the butter mixture evenly over the bananas. Sprinkle with coconut. Bake in preheated oven until bubbly and heated through, 10 minutes.

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Strawberry Soup

Ingredients:
   3 c. sliced strawberries
  1 c. sugar
 1/2 c. water
   1 tbsp. corn starch (or 2 tsp. arrowroot),
    mixed w/ 1 tbsp. water
  3/4 c. cranberry juice coctail
1 c. fresh orange juice
 1-1/4 c. sour cream

Combine strawberries, sugar and water in saucepan. Bring to a boil and simmer 5 minutes. Stir in corn starch and water mixture, wine and juice. Bring mixture to a boil and cook, stirring constantly, until slightly thickened. Cool 15 minutes. Pour into a blender or food processor and puree. Stir in sour cream, and chill. Serve garnished with sliced strawberries and mint leaves. Serves 6-8.

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Glazed Apricots

1 lb Apricot halves, canned
1 tb Butter
1 tb Brown sugar
1 Cinnamon stick

Drain Syrup from apricots. Add butter, sugar, and cinnamon to syrup and boil 3 minutes. Reduce heat and simmer 5 minutes. Serve hot with poultry or meat.

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Spiced Cherry Soup

1 lb Sweet red cherries
1/2 Lemon rind
6 Whole cloves
1 3-inch stick cinnamon
1/3 c Granulated sugar
1/2 ts Salt
3 tb Quick-cooking tapioca
1 c Red wine
4 Lemon slices
Commercial sour cream
3 c Water

Day before or early in day: Wash cherries; remove stems. With vegetable peeler, remove rind from lemon in strips; stick cloves into rind. In saucepan, combine cherries, lemon rind with cloves, cinnamon, augar, salt, water. Simmer, uncovered, 15 minutes. Gradually stir in tapioca; bring to a boil; then remove from heat; stir in wine, allow to cool. Remove and discard lemon rind, cloves, and cinnamon; then refrigerate until serving time. To serve, ladle ice-cold soup into individual soup bowls or plates; top each serving with lemon slice and a spoonful of sour cream (or, if preffered, stir in cream).

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Stewed Rhubarb

5 1/2 c Chopped fresh or frozen rhubarb
1 c Water
2 c Sugar
1/2 ts Ground cinnamon

In a saucepan, bring rhubarb and water to a full rolling boil. Add sugar and cinnamon. Return to a boil. Reduce heat and simmer for 10 to 15 minutes or until sauce reaches desired consistency. Cool.

Serve for dessert, either plain or over ice cream.

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Always more to come...

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