Layer Salad

1 package lemon jello — (8-serving size)
1 tablespoon white vinegar
2 bananas — sliced
1 15 1/4 oz. can pineapple tidbits — drain, reserve juice
1 1/2 cups miniature marshmallows

2 tablespoons flour — rounded
1 egg
dash of salt
1/2 cup sugar
2 tablespoons butter
1 package Dream Whip

Prepare lemon jello according to package directions, then add the vinegar, bananas, pineapple and marshmallows to the jello. Pour into 9 X 13-inch dish and refrigerate until set.

Topping: Add enough water to pineapple juice to make 1 cup. Add flour, egg, salt and sugar to juice. Cook until thick, then add butter.

Let cool completely, then prepare 1 package of Dream whip, as directed and add it to the cooked topping. Spread the mixture over the jello layer and refrigerate.

Pyrex Easy Grab Glass Bakeware and Food Storage Set (8-PieceBPA-free)

Cranberry Salad

1 pkg. fresh cranberries, picked over and washed (10 oz)
4 cups water
1/4 teaspoon baking soda
2 cups sugar
3 boxes strawberry gelatin (3 oz. each)
4 cups miniature marshmallows
2 cups apple, peeled and diced
1 cup chopped nuts, optional
1 can crushed pineapple, drained (9 oz)
2 navel oranges, peeled and sectioned
1 or 2 cups seedless green or red grapes, halved

Cook cranberries in the 4 cups water to a boil. Add soda and stir. Simmer 10 minutes. Stir in sugar, gelatin, and marshmallows. Stir until melted. Let mixture cool.

Add apples, nuts, pineapple, orange sections and grapes.

Pour into one 9 x 13″ pan and one 8 x 8″ pan. Chill until firm.

Will serve 20 or more.

Pyrex Easy Grab Glass Bakeware and Food Container Set (14-Piece)

Easy Peach Pie

9-inch unbaked pastry crust
1 cup of sugar
1/8 teaspoon of ground cinnamon
6 medium-sized fresh peaches, quartered
3 tablespoons of flour
2 tablespoons of butter

Mix the sugar, flour, and cinnamon together and sprinkle half of mixture over the unbaked pie crust. Arrange the peaches in single layer over the crust. Dot with butter and bake at 400 degrees about 1 hour, or until juices thicken and crust is light brown.

Pyrex Portables Pie Carrier with 9-Inch Pie Plate

Caramelized Apple Parfaits

2 cups nonfat vanilla yogurt
2/3 cup sugar
2 tablespoons water
2 teaspoons butter
4 large baking apples, such as Rome, Golden Delicious or Cortland, peeled, cored and thinly sliced
1 tablespoon lemon juice
1 tablespoon chopped toasted walnuts (optional)

Line a colander or sieve with cheesecloth or a coffee filter and set it over a bowl. Spoon in yogurt and let drain for about 30 minutes.

Meanwhile, stir together sugar and water in a medium heavy saucepan. Bring to a boil, stirring to dissolve the sugar. Cook, without stirring, until the syrup turns deep amber, about 5 minutes. (Do not let the syrup burn). Remove the pan from the heat, add butter and swirl the pan until the butter has melted.

Add apples and lemon juice. Return to low heat, cover and cook for 5 minutes. Uncover, and cook, stirring occasionally, until apples are tender and translucent and the juice has thickened slightly, 15 to 20 minutes. Let cool slightly, about 5 minutes.

Spoon alternating layers of the caramelized apples and drained yogurt into 4 parfait or wineglasses. Sprinkle walnuts over top, if desired.

4 servings

Cooking with Walnuts: 51 Recipes using Walnuts

Raspberries and Cream Fruit Salad

12 ounces fresh or frozen unsweetened raspberries
2 tablespoons raspberry jam
1 tablespoon kirsch (optional)
1/2 cup chilled whipping cream
2 tablespoons sugar
1/4 teaspoon vanilla extract
1/2 cup sour cream
4 peaches or nectarines
6 large strawberries, sliced
1 1/2 cups blueberries
Fresh mint (optional)

In blender or food processor, puree raspberries and jam.

Press puree through sieve to remove seeds. Stir in kirsch. Cover and chill.

In small chilled bowl, beat cream, sugar and vanilla until soft peaks form. Fold in sour cream by hand.

Divide cream mixture and spread in half circle over bottom of 6 dinner plates. Spoon raspberry sauce over other half of plate to complete circle. Slice peaches and brush or toss with lemon juice to prevent darkening. Divide and arrange peaches, strawberries and blueberries in a decorative pattern over the sauces. Garnish with fresh mint, if desired.

Makes 6 servings.

Ninja Professional Blender

Frosty Berry Blends

1/4 cup milk
6 tablespoons honey
8 oz. cream cheese, softened
2 cups each fresh/frozen raspberries and strawberries
10 plastic cups = 1/3 cup each

Place first 3 ingredients in food processor, and process on high until well blended. Add fruit, cover, and blend until smooth.

Pour into cups and freeze.

Top with fresh fruit before serving.

One serving = 1/3 cup

Hamilton Beach 10-Cup Food Processor, with Bowl Scraper

Rachel’s Cream Cheese Fruit Salad

2 pears
2 apples, cored and chopped
2 ripe bananas, sliced
1 pint fresh strawberries, sliced
3 cups seedless grapes
1/2 lemon, juiced
8 ounces fat-free strawberry cream cheese
1/2 cup packed light brown sugar
2 teaspoons vanilla extract
1/2 tablespoon ground cinnamon
1 cup fat-free pretzels, broken

Combine the pears, apples, bananas, strawberries and grapes. Add lemon juice and toss.

Blend together the cream cheese, brown sugar, vanilla and cinnamon; add the fruit and pretzels. Fold together.

Serve immediately with a dollop of lite whipped topping or refrigerate until chilled.

8 servings

Cooking with Brown Sugar: 51 Recipes

Apple Fantasy

2/3 cup flour
3 teaspoons baking powder
1/2 teaspoon salt
2 eggs
1 cup granulated sugar
1/2 cup brown sugar
3 teaspoons vanilla
3 cups diced apples

Beat eggs, add sugar and vanilla and beat well. Add dry ingredients and mix. Dump in apples and stir until evenly distributed.

Put in a deep baking dish or souffle dish. Bake 45 minutes at 350.

Serve warm.

Cooking with Brown Sugar: 51 Recipes

Pear Cranberry Chutney

7 firm ripe pears
1 large onion, chopped
1/4 cup of packed brown sugar
1/4 cup of cider vinegar
1/2 teaspoon of salt
1/2 teaspoon of ground cinnamon
1/4 teaspoon of ground cloves
3/4 cup of dried cranberries

Peel, core and chop 3 of the pears. Halve the remaining 4 pears and core, leaving a 1/2 inch shell.

In a saucepan over medium heat, bring the chopped pears, next six ingredients and 1/4 cup of water to a boil, stirring. Reduce to medium low, simmer, uncovered, for 30 minutes. Add cranberries, cook for 30 minutes, stirring until very thick.

Cool and spoon into pear cups.

Makes 8 servings

Cooking with Brown Sugar: 51 Recipes

Watermelon, Grilled Peach and Blackberry Salad

Honey-Yogurt Dressing:
1 cup vanilla yogurt, drained (see Note 1)
2 tablespoons honey
1 tablespoon fresh lemon juice

Combine all the ingredients in a small bowl. May be refrigerated up to 2 days. Makes about 1 cup.

4 ripe peaches, halved and pitted
2 tablespoons vegetable oil
8 wedges of ripe watermelon
1 pint of blackberries
1/4 cup mint, chiffonade (see Note 2)
1/2 cup slivered toasted almonds (see Note 3)

Preheat a gas or charcoal grill to medium high.

Brush the peaches on both sides with oil and grill cut-side down until golden brown and caramelized, 3 to 4 minutes. Turn over and grill 1 to 2 minutes more.

Arrange all the fruit on a large platter, drizzle with the Honey-Yogurt Dressing and sprinkle with the mint and the toasted almonds.

  1. To drain yogurt, place it in a cheesecloth-lined strainer over a bowl for 1 hour until thickened. Discard the liquid that remains in the bowl.
  2. To cut mint into chiffonade (fine ribbons) roll up leaves and cut into thin strips.
  3. To toast slivered almonds, place on a baking sheet in a preheated 350 degree Farenheit oven until golden, 7 to 8 minutes, turning so they don’t burn.

Regency Natural Ultra Fine 100% Cotton Cheesecloth 9 sq.ft