Rhubarb or Apple Crisp
Submitted by:
Nancy Pakko, White Bear Lake, MN
4 cups of apple or rhubarb
1 cup sugar
Arrange apple or rhubarb in an 8x8 greased pan. Sprinkle and toss with sugar.
Mix together:
1 cup brown sugar
1 cup flour
1 stick margarine
Work ingredients together and spread on top. Bake at 350 degrees until fruit is soft. Usually 30 to 40 minutes. Serve with vanilla ice cream. Enjoy! |
Aunt Anna’s Apple Bread Pudding with Cinnamon Sauce
Submitted by: Wendy Nickel, Kiester, MN
Pudding:
5 cups dry bread, cubed
2½ cups cream
½ cup brown sugar, packed
1 teaspoon cinnamon
½ teaspoon nutmeg
1½ teaspoon vanilla
2 eggs, beaten
1½ cups cooking apples, peeled, cored and chopped
½ cup black walnuts
Sauce:
1 cup brown sugar, packed
½ cup butter
1 cup cream
1 teaspoon cinnamon
½ teaspoon vanilla
• Preheat oven to 350 degrees.
• In a greased 2 quart casserole, place bread cubes, apples and black walnuts. Mix.
• In a 1 quart saucepan combine the cream with brown sugar, cinnamon and nutmeg. Heat until creamy, stir constantly.Remove from heat and stir in vanilla. Add a couple of tablespoons of cream mixture to beaten eggs to temper. Add eggs to the saucepan and heat to blend together. Pour cream egg mixture over bread mixture.
• Bake at 350 degrees for 50 to 60 minutes.
• Meanwhile, in one quart saucepan combine brown sugar, butter and cream. Cook until smooth and creamy. Add cinnamon and vanilla. Cool. Serve over warm bread pudding.
• Add extra calories with a dip of ice cream. |
Romaine Pear Salad
Submitted by:
Carol Sands, Huntley, MN
Dressing:
½ cup sugar
? cup lemon juice
2 teaspoons chopped onion
1 teaspoon Dijon mustard
½ teaspoon salt
? cup oil (not olive oil)
1 tablespoon poppy seeds
Mix will or blend in blender.
1 large head romaine lettuce
1 cup shredded Swiss cheese
1 cup cashew pieces
¼ cup Craisins
1 pear – cut into large dice
Toss and serve. |
