Budget Menu & Dirt Cheap Recipes General Recipes after school snacks…recipes

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      Avatar for BiggerPiggyBankBiggerPiggyBank
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      fruit recipes
      apple crisp
      from linda larsen,your guide to busy cooks.

      this old fashioned recipe has been in my family for years. i love the
      combination of brown sugar, apples, butter, and oats; this is true comfort food.
      prep time : 25min
      Cook Time : 60min
      Type of Prep : Bake
      Cuisine : Scandinavian
      Occasion : Back to School, Fall, Family Dinner, Winter

      INGREDIENTS:

      a.. 5 cups tart apples, peeled, cored, and sliced (about 12 apples)
      b.. 2/3 cup sugar
      c..

      3 Tbsp. flour
      d.. 1 tsp.

      cinnamon
      e.. 1-1/2 cups brown sugar
      f.. 1 cup butter, melted
      g..

      1-3/4 cups flour
      h.. 2 cups quick oats
      PREPARATION:

      Preheat oven to 350 degrees F. Place sliced apples in a 13×9″ glass baking dish.
      In small bowl, mix together 2/3 cup sugar, 3 Tbsp. flour and cinnamon.

      Sprinkle
      over apples.
      In large bowl, mix together remaining ingredients until crumbly. Sprinkle over
      apples in baking dish, pressing down to work crumb mixture into apples. (Dish
      will be very full).

      Bake at 350 degrees for 50-60 minutes or until apples are
      tender, mixture is bubbly, and topping is browned. Let cool at least 30 minutes
      before serving. Serve warm with ice cream.

      Serves 10

      Pear Apricot Cobbler
      From Linda Larsen,Your Guide to Busy Cooks.

      This delicious and homey fruit cobbler is also delicious; the colors of the
      three fruits are really beautiful, baked until a crunchy butter batter.

      Prep Time : 25min
      Cook Time : 35min
      Type of Prep : Bake
      Cuisine : U.S. Regional
      Occasion : Back to School, Fall, Family Dinner, Potluck, Winter

      INGREDIENTS:

      a.. 4 cups peeled and sliced pears
      b.. 1 cup cranberries
      c..

      16 oz. can apricot halves, undrained
      d.. 1/2 cup sugar
      e..

      1/2 tsp. cinnamon
      f.. 1-1/4 cups flour
      g..

      1/2 cup sugar
      h.. 1 tsp. baking powder
      i..

      1/4 tsp. salt
      j.. 1/4 cup milk
      k..

      1 Tbsp. butter, melted
      l.. 2 eggs, beaten
      PREPARATION:

      Preheat oven to 350 degrees. Grease a two quart casserole and set aside. Combine
      pears, cranberries, undrained apricots with sugar and cinnamon in a heavy
      saucepan.

      Cook over medium heat for 15 minutes until mixture is bubbling,
      stirring frequently.

      Meanwhile, in medium bowl combine flour, sugar, baking powder and salt and mix.
      In small bowl combine milk, melted butter and beaten eggs and beat. Stir into
      flour mixture until batter is smooth.

      Pour the hot fruit mixture into the prepared casserole dish. Pour batter over
      fruit mixture. Bake at 350 degrees for 20-25 minutes, until topping is golden
      brown and fruit is bubbling.

      8 servings

      Watermelon with Berry Salsa
      From Linda Larsen,Your Guide to Busy Cooks.

      This unusual and beautiful dessert is perfect for a hot summer night. If you
      must, you can serve it with a wedge of angel food cake, or a scoop or two of
      lime sorbet.
      Prep Time : 15min
      Cook Time :
      Type of Prep : Assemble, No Cook
      Cuisine : U.S. Regional
      Occasion : Family Dinner, July 4th, Party, Summer

      INGREDIENTS:

      a.. 3 mangoes, peeled and chopped
      b.. 2 cups chopped strawberries
      c..

      1 small jalapeno chili, seeded and minced
      d.. 1/2 cup raspberries
      e.. 1/4 cup chopped fresh mint
      f..

      2 Tbsp. lime juice
      g.. 2 Tbsp.

      honey
      h.. 2 wedges watermelon
      PREPARATION:

      Combine all ingredients except watermelon and mix gently. Cover and chill for
      2-3 hours to blend flavors. To serve, spoon salsa over watermelon wedges.

      Serves
      8
      Fruit in a Cloud
      From Linda Larsen,Your Guide to Busy Cooks.

      This easy dessert recipe is a good one to have in your freezer for unexpected
      guests.
      Prep Time : 15min
      Cook Time :
      Type of Prep : Assemble, Freeze
      Cuisine : U.S. Regional
      Occasion : Party, Picnic, Summer

      INGREDIENTS:

      a.. 3 oz. pkg.

      cream cheese, softened
      b.. 4 oz. container frozen whipped topping, thawed
      c..

      1 cup miniature marshmallows
      d.. 1 cup sliced raspberries
      e.. 1 cup sliced nectarines
      f..

      1 cup raspberries
      PREPARATION:

      Line cookie sheet with waxed paper or parchment paper. In a small bowl, beat
      softened cream cheese until light and fluffy. Add whipped topping and beat until
      smooth.

      Fold in marshmallows until blended. Spoon about 1/2 cup of mixture into
      4 mounds on prepared cookie sheet. Spread each into a 3″ circle and make a well
      in the center.

      Freeze at least 3 hours. To serve, let stand at room temperature
      for 15 minutes. Top with fresh fruit and serve.
      Blueberry Cobbler
      From Linda Larsen,Your Guide to Busy Cooks.

      This classic dish is very beautiful; you can substitue just about any fresh
      fruit for the blueberries if you’d like.
      Prep Time : 20min
      Cook Time : 30min
      Type of Prep : Assemble, Bake
      Cuisine : U.S. Regional
      Occasion : Back to School, Fall, Family Dinner, Winter

      INGREDIENTS:

      a.. 1/2 cup sugar
      b.. 1 Tbsp.

      cornstarch
      c.. 4 cups blueberries, NOT thawed if frozen
      d.. 1 tsp.

      lemon juice
      e.. 2 Tbsp. butter
      f..

      1 cup flour
      g.. 2 Tbsp. sugar
      h..

      1-1/2 tsp. baking powder
      i.. 1/4 tsp.

      cinnamon
      j.. 1/4 tsp. salt
      k..

      1/2 cup whole milk
      PREPARATION:

      Preheat oven to 400 degrees. Mix 1/2 cup sugar and cornstarch in a 2 quart
      saucepan and stir in blueberries and lemon juice. Cook over medium heat,
      stirring frequently, until mixture boils and thickens.

      Boil and stir for 1
      minute. Pour into ungreased 2 quart glass casserole dish and keep mixture hot in
      oven.
      In a medium bowl, cut butter into flour, sugar, baking powder, cinnamon, and
      salt until mixture resembles fine crumbs. Stir in milk.

      Drop dough by 6
      spoonfuls onto hot blueberry mixture.

      Bake for 25-30 minutes until topping is golden brown. Serve warm topped with
      whipped cream or ice cream. 8 servings

      Apple Peach Pie
      From Linda Larsen,Your Guide to Busy Cooks.

      This pie is a fabulous combination of flavors and textures. The juice produced
      during baking is like a wild sweet nectar. This recipe is a variation on the
      first place winner in “Pie On The Square”, a local baking contest I judged a few
      years ago.

      Use Refrigerator Pie Crust for best results. But you could also use a
      purchased refrigerated crust.
      Prep Time : 25min
      Cook Time : 55min
      Type of Prep : Bake
      Cuisine : U.S. Regional
      Occasion : Back to School, Fall, Family Dinner

      INGREDIENTS:

      a.. 2 crust pie crust recipe
      b.. 1 cup sugar
      c..

      2 Tbsp. tapioca
      d.. 1/2 tsp.

      cinnamon
      e.. 5 Granny Smith apples, peeled and sliced
      f.. 1 peach, peeled and sliced, or 1/2 cup frozen solid pack peaches
      g..

      1/2 cup crushed corn flakes
      h.. 2 Tbsp. dry lemon Jell-O
      i..

      2 Tbsp. butter
      PREPARATION:

      Preheat oven to 400 degrees F. Line 9″ pie pan with one crust of Refrigerated
      Pie Crust. In large bowl, combine sugar, tapioca, cinnamon, and apple and peach
      slices. Sprinkle corn flakes in the bottom of the pie crust, and fill with
      apple-peach mixture.

      Sprinkle with the dry lemon Jell-O and dot with butter. Add
      top crust and flute. Cut decorative slits in top crust. Bake at 400 degrees for
      10 minutes, then lower temperature to 350 degrees and bake for another 45-50
      minutes, until juices are bubbling and crust is deep golden brown.

      Let cool for
      at least one hour before serving. Serves 8
      Refrigerated Pie Crust Mix
      From Linda Larsen,Your Guide to Busy Cooks.

      I keep a tupperware container of this mix in my refrigerator. It lasts for
      months, and makes a really easy and excellent pie crust.
      Prep Time : 20min
      Cook Time :
      Type of Prep : Assemble
      Cuisine : U.S. Regional
      Occasion : Fall, Winter

      INGREDIENTS:

      a.. 6 cups flour
      b.. 1 Tbsp.

      salt
      c.. 4 tsp. sugar
      d..

      2-1/2 cups solid vegetable shortening
      PREPARATION:

      Mix the dry ingredients in a large bowl. Cut in the vegetable shortening until
      mixture is the consistency of coarse meal. Store in refrigerator in airtight
      container.
      For pie crust, scoop out 2-1/2 cups of the mix and combine it with 3-5 Tbsp.
      cold water and 1 tsp.

      lemon juice. Mix lightly with a fork, tossing the mixture,
      until it holds together when squeezed gently into a ball. Separate into two
      balls and roll out for double crust pie.

      Use 1-1/4 cups of the mix, 2-3 Tbsp.
      cold water and 1/2 tsp. lemon juice for a single crust pie.

      This makes enough for 3 double crust pies.

      Crockpot Cherry Cobbler
      From Linda Larsen,Your Guide to Busy Cooks.

      This simple five ingredient dessert recipes cooks in your crockpot; it’s really
      delicious and beautiful.
      Prep Time : 15min
      Cook Time : 3hr
      Type of Prep : Crock Pot, Slow Cook
      Cuisine : U.S. Regional
      Occasion : Back to School, Fall, Family Dinner, Winter

      INGREDIENTS:

      a.. 16 oz. can cherry pie filling
      b..

      1-3/4 cups cake mix from two layer package
      c.. 1 egg
      d.. 3 Tbsp.

      evaporated milk
      e.. 1/2 tsp. cinnamon
      PREPARATION:

      Lightly butter a 3-4 quart crockpot. Place pie filling in prepared crockpot and
      cook on high for 30 minutes. Mix together the remaining ingredients in a medium
      bowl until crumbly and spoon onto the hot pie filling.

      Cover and cook for 2-3
      hours on low. Serves 8
      Crockpot Caramel Apple Dip
      From Linda Larsen,Your Guide to Busy Cooks.

      This unusual, creamy dip is made with apple juice, caramels, and peanut butter,
      and apple wedges which dissolve into the recipe to make a rich dessert dip or
      sauce.
      Prep Time : 20min
      Cook Time : 6hr
      Type of Prep : Crock Pot, Slow Cook
      Cuisine : U.S. Regional
      Occasion : Back to School, Fall, Family Dinner, Thanksgiving

      INGREDIENTS:

      a.. 2 medium apples, peeled and cut into wedges
      b.. 1/2 cup apple juice
      c..

      7 oz. pkg. caramels, unwrapped
      d..

      1 tsp. vanilla
      e.. 1/8 tsp.

      ground cardamom
      f.. 1/4 tsp. ground cinnamon
      g..

      1/3 cup creamy peanut butter
      PREPARATION:

      In 3-4 quart crockpot, combine apple juice, unwrapped caramel candies, vanilla,
      cardamom and cinnamon. Drop peanut butter, 1 teaspoon at a time, over
      ingredients in crock pot and stir. Add apple wedges and stir to coat.

      Cover
      crockpot and cook on LOW for 5 hrs.
      Stir thoroughly, then cook one hour longer. Serve dip with angel food cake,
      pound cake, plain cookies, or fresh fruit for for dipping, or use as an ice
      cream topping. 8 servings

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Budget Menu & Dirt Cheap Recipes General Recipes after school snacks…recipes