APPLE-BLACKBERRY UPSIDE-DOWN CAKE

I saw a recipe several years ago in a Southern Living magazine, if I remember correctly. I made some adjustments to my way of cooking that follow. If you want to make this for the holidays (Thanksgiving and/or Christmas) you can replace the blackberries with cranberries for an apple-cranberry version.

Nonstick cooking spray
3/4 cup butter, softened and divided - no margarine
1/2 cup firmly packed light brown sugar
1/4 cup honey
2 large apples (Gala is best), peeled and cut into 1/4'' slices
1 cup fresh or unsweetened frozen blackberries
1 cup granulated sugar
2 large eggs
1 cup white whole-wheat flour
1/2 cup all-purpose flour
1 tsp baking powder
1/2 cup low-fat evaporated milk
1 tsp vanilla extract

Preheat oven to 350 degrees.
Lightly spray a 9-inch round X 2-inch-high cake pan with nonstick cooking spray.

Over very low heat, melt 1/4 cup of the butter in the prepared baking pan; remove from heat. Sprinkle the brown sugar over the butter in the bottom of the pan. Drizzle brown sugar with the honey. Arrange the apple slices in a concentric circle pattern over the brown sugar/honey; overlap if needed. Sprinkle the blackberries over the apples.

In mixer bowl, beat the granulated sugar and the remaining half-cup of butter at medium speed until blended. Add the eggs, separately, beating after each until blended.

In a small bowl, stir the baking powder into the flours to combine.

Alternating the flour mixture with the milk, beginning and ending with flour, add to the sugar/butter mixture. After each addition, beat at low speed just until blended. Stir in the vanilla extract.

Spoon the cake batter over the apples/berries in the cake pan.

Bake cake at 350 degrees for approximately 45 minutes until a wooden toothpick inserted in the center comes out clean. Remove from oven to a wire rack and allow to cool in the pan for 10 minutes.

Carefully run a thin knife around the edge of the cake to loosen from pan. Invert cake onto a serving plate, spooning any topping left in the pan over the cake.

Yield: 8 servings.

Note: Bing File Photo 

GRAHAM CRACKER TORTE

1 2/3 cups graham cracker crumbs

1 cup chopped walnuts
1 tsp cinnamon
1/2 tsp salt
1/4 tsp allspice
1/2 tsp ginger
1/2 tsp baking powder
1/2 cup butter
1/4 cup sugar
4 eggs, separated
1/2 cup milk
1 1/2 cups canned applesauce
1 pint heavy cream
3 tbsp powdered sugar
shaved chocolate, for garnish
maraschino cherries, for garnish

In a small bowl mixing bowl, combine the graham crackers, walnuts, cinnamon, salt, allspice, ginger, and baking powder; set aside.  

Cream the butter in a large mixing bowl until light and fluffy.  Add the egg yolks and mix together thoroughly.  Add the crumb mixture alternately with the milk.  Beat the egg whites until stiff but not dry and fold into the sugar mixture.  Pour batter into 2 waxed paper-lined and greased 8-inch round cake pans.  

Bake at 325 degrees for 30 to 35 minutes or until layers test done.  Cool, then remove from pans.  Cool completely on wire racks.  Split each layer horizontally into 2 layers. 

Place 1/2 cup of the applesauce in a bowl.  Whip the cream until stiff and fold in the powdered sugar.  Fold 2/3 of the whipped cream into the applesauce. Place the bottom of one layer on cake plate, spread with 1/2 cup of the applesauce and top with the top half of that layer.  Spread the applesauce/whipped cream mixture over top of that layer.  Repeat process with the other layers except for the topping of the last layer. Place remaining whipped cream in a pastry tube and pipe around the top edge and in center of cake.  Garnish with the chocolate shavings and cherries.

COCONUT LEMON CRESCENT BARS

Crust:

1 can (8-oz) refrigerated crescent dinner rolls

Filling:
1 cup sugar
1 cup flaked coconut
2 tbsp flour
1/2 tsp baking powder
1/2 tsp lemon zest
1/4 tsp salt
2 tbsp lemon juice
2 tbsp butter, melted
2 eggs, beaten slightly

Preheat oven to 375 degrees.

Unroll crescent dough into 2 long rectangles and press over the bottom and 1/2-inch up the sides of an ungreased 13 X 9-inch baking pan to form crust. Firmly press the perforations together to seal.

Bake crust at 375 degrees for 5 minutes.

To make filling:
In a medium bowl, combine the filling ingredients and mix together well. Pour over the partially baked crust and return to the oven for approximately another 15 minutes until golden brown.

Cool completely before cutting into 36 bars.

Note: File Photo

CHOCOLATE CUPCAKES WITH CHEESECAKE FILLING

1 (2-layer size) chocolate cake mix

1 pkg (8-oz) cream cheese, softened
1/3 cup sugar
1 large egg
6-oz chocolate chips

Preheat oven to 350 degrees.
Line 30 muffin cups with paper liners; set aside.

Make the cake mix according to the package directions. Spoon batter into the prepared muffin cups filling each approximately 2/3 full.

In a mixer bowl, beat the cream cheese and sugar together until light and fluffy. Stir in the chocolate chips and the egg.

Drop 1 teaspoonful of the cream cheese mixture onto each of the cupcake filled cups.

Bake at 350 degrees according to the package directions for cupcakes.

Yield: 30 cupcakes

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EASY FRUIT DESSERT

6 individual dessert dishes

1 can (15-oz) fruit cocktail
1 can (8-oz) pineapple tidbits, drained, juice reserved
1 large or 2 small ripe but firm bananas, sliced
1 can (21-oz) cherry pie filling
Whipped cream for garnish
Toasted coconut for garnish, optional
Slivered almonds for garnish, optional

Divide the fruit cocktail into the dessert dishes.

Put banana slices into the drained pineapple juice (to keep fresh looking). Drain and place over the fruit cocktail.

Place the pineapple tidbits over the banana slices and top with the pie filling.

Before serving garnish with whipped cream and sprinkle with the coconut and almonds, if using.

CHERRY ICE CREAM PIE

3 cups vanilla ice cream, softened

1 1/4 cups chopped pitted cherries (fresh or frozen are okay)
1 9-inch chocolate cookie pie crust
2 tbsp mini chocolate chips or chopped dark chocolate

In a large bowl, combine the ice cream and 1 cup of cherries, place in the pie crust.

Sprinkle the 1/4 cup cherries and the chocolate over the top of the pie.

Cover and freeze around 4 hours or until firm.

Yield: 6-8 servings

Note: File Photo

1960s Butterfudge Mallow Cake from Betty Crocker

This is a recipe from an old recipe insert my late mother got in a bag of Gold Medal Flour in the 1960s.  The cake is chocolate with a butterscotch filling and a marshmallow frosting.

You can click on the pictures to enlarge for better reading of the recipes.

COUNTRY APPLE CRISP

This recipe is different in that it uses cornbread stuffing mix in the topping. I have had this recipe 4 or 5 years and if I remember correctly, I got it from Mr. Food.

2 cups corn bread stuffing mix
1/2 cup (1 stick) butter, melted
zest of 1 orange
1 cup coarsely chopped pecans
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup sugar, divided
8 Granny Smith or other cooking apples, peeled, cored, and thinly sliced
1/2 cup water

Preheat oven to 350 degrees.

In a medium bowl, mix the stuffing, butter, orange rind, nuts, spices, and 1/3 cup of the sugar. Set aside.

In another large bowl, mix the sliced apples, remaining 2/3 cup sugar, and water.

Pour apple mixture into a greased 9- x 13-inch baking dish. Spread crumb mixture evenly over apples.

Bake for 40 to 45 minutes or until apples are fork tender and juices are bubbly. 

Good served warm or cold.

Note: File Photo

WHITE CHOCOLATE MACADAMIA CHEESECAKE

1 (7-ounce) jar macadamia nuts, divided

1 cup plus 2 tablespoons sugar, divided
1 cup graham cracker crumbs
1/4 cup (1/2 stick) butter, melted
3 (8-ounce) packages cream cheese, softened
2 eggs
3/4 cup sour cream
2 (6-ounce) packages white chocolate baking bars, melted

Whipped cream for serving, optional

Chocolate dipped macadamia nuts for garnish, optional
Preheat oven to 350 degrees F. 

In a blender or food processor, finely chop 1/2 cup macadamia nuts with 2 tablespoons sugar. Place in a medium bowl and add graham cracker crumbs and melted butter; mix well. Press into bottom of a 10-inch springform pan.

In a large bowl, with an electric beater on medium speed, beat cream cheese, the remaining 1 cup sugar, and the eggs until smooth. Add sour cream then the melted white baking bars, mixing until well combined after each addition. 

With a knife, coarsely chop remaining macadamia nuts and stir into cream cheese mixture. Pour over crust and bake 45 to 50 minutes, until almost set in the center. 

Turn off oven and leave cheesecake in oven with door ajar for 1 hour. Remove from oven and allow to cool completely. Cover and chill at least 4 hours, or overnight.

Yield: 12 servings.

Source: This is another of my old Mr. Food recipes.

OLD NEWSPAPER CLIPPING FOR CHERRY DELIGHT

This recipe clipping is one my late mother clipped from the local newspaper many years ago.  I thought it interesting that the author was so enthralled with this "new" dessert.  Today various versions of this recipe are commonplace.

Note: Click on recipe to enlarge for easier reading.

GRAHAM NUT MUFFINS

1 cup graham cracker crumbs

1/2 cup white whole-wheat flour
1/4 cup all-purpose flour
1/2 cup firmly packed brown sugar
3 tsp baking powder
1/4 cup chopped dates, optional
1/4 cup chopped pecans
3 egg whites
1/2 cup low-fat milk
1/4 cup olive or canola oil

Preheat oven to 350 degrees.
Line 12 muffin cups with paper liners or spray with nonstick cooking spray.

In a large bowl, combine the graham cracker crumbs, both flours, brown sugar and baking powder; mix together well. Stir in the dates, if using, and pecans.

In a small bowl, beat the egg whites slightly; add the milk and oil blending well. Add mixture to the dry ingredients all at once and stir just until moistened.

Place mixture into the prepared muffin cups filling only 3/4 full each. Bake at 375 degrees 16-19 minutes until a wooden toothpick inserted in the center comes out clean.

Remove from oven and allow to cool for a minute in the pan before removing to a wire rack to cool completely.

Yield: 12 muffins

Source: This is my version of an old Pillsbury recipe.

NO BAKE PEANUT BUTTER CHOCOLATE DESSERT

20 Oreo cookies, divided

2 tbsp butter, very softened
1 brick (8-oz) cream cheese, softened
1/2 cup creamy peanut butter
1 1/2 cups powdered sugar, divided
1 large carton (16-oz) frozen whipped topping, thawed, divided
21 miniature peanut butter cups, divided
1 cup cold milk
1 box (3.9-oz) instant chocolate pudding mix

Crush 16 of the cookies; mix with the butter and press onto the bottom of a 9-inch square baking dish.

In large mixer bowl, beat the cream cheese, peanut butter, and powdered sugar until smooth. Fold in half the whipped topping and spread over the Oreo crust.

Chop 15 of the peanut butter cups and sprinkle over the cream cheese mixture.

In another large bowl, beat the milk, pudding mix, and remaining half cup of powdered sugar on low speed for 2 minutes; let stand for 2 minutes to soft set. Fold in the remaining half of the whipped topping. Spread pudding mixture over the peanut butter cups.

Crush the remaining four cookies and sprinkle over top of the dessert

Cut the remaining peanut butter cups in half and sprinkle over the crushed cookies.

Cover dish and chill for at least 3 hours before cutting into 12 squares to serve.

Source: This is my adaptation of a recipe in a 2002 Quick Cooking Magazine. The picture is from TOH.

BLUEBERRY LEMON SNACK BARS

This is a tasty recipe from the good bakers at Duncan Hines.

1 package Duncan Hines® Signature Lemon Cake Mix
½ cup butter, melted
3 large eggs, divided
1 package (8 oz.) cream cheese
2½ cups confectioners' sugar
1 can (21 oz.) Duncan Hines Comstock® More Fruit Blueberry
¾ cup flaked coconut
¾ cup walnuts, chopped

Preheat oven to 325ºF. Grease 13 x 9 –inch baking pan.
Combine cake mix, butter and 1 egg in large bowl; blend well.
Pat mixture into bottom of prepared pan.
Beat cream cheese in large bowl with electric mixer until fluffy. Gradually beat in the remaining eggs and confectioners’ sugar and beat until smooth. Pour over cake mixture in pan. Top evenly with blueberry pie filling. Sprinkle with coconut and nuts.
Bake 1 hour or until top is golden brown. Refrigerate until chilled; cut into bars.

Duncan Hines Photo

CHUNKY CHOCOLATE CHIP PEANUT BUTTER COOKIES

 This is a Nestle's Toll House Recipe.

1 1/4 cups all purpose flour

1/2 tsp baking soda

1/2 tsp salt

1/2 tsp ground cinnamon

3/4 cup (1 1/2 cups) butter, softened

1/2 cup granulated sugar

1/2 cup packed brown sugar

1/2 cup creamy peanut butter

1 large egg

1 tsp vanilla extract

2 cups (12-oz pkg) Semi-Sweet Chocolate Morsels

1/2 cup coarsely chopped peanuts

Preheat oven to 375 degrees.

Line baking sheet/s with parchment paper and set aside.

Combine flour, baking soda, salt and cinnamon in a small bowl.

Beat butter, both sugars and peanut butter in a large mixer bowl until creamy. Beat in the egg and vanilla extract. Gradually beat in the flour mixture. Stir in the chocolate morsels and peanuts. Drop dough by rounded tablespoon onto the prepared baking sheet/s. Press down slightly to flatten to about 2-inches.

Bake at 375 degrees for 7 to 10 minutes or until edges are set but centers are still soft. Let stand 4 minutes then remove to wire racks to cool completely.

Yield: About 3 dozen.

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OATMEAL SCOTCHIES

1 1/4 cup all-purpose flour

1 tsp baking soda

1/2 tsp salt

1/2 tsp ground cinnamon

1 cup (2 sticks) butter, softened

3/4 cup granulated sugar

3/4 cup packed brown sugar

2 large eggs

1 tsp vanilla extract OR grated orange peel

3 cups quick or old-fashioned oats

1 2/3 cups (11-oz pkg) Butterscotch Flavored Morsels

Preheat oven to 375 degrees.

Line cookie sheet/s with parchment paper and set aside.

Combine flour, baking soda, salt and cinnamon in a small bowl.

In large mixer bowl, beat butter, both sugars, eggs and vanilla until creamy. Gradually beat in the flour mixture. Stir in the oats and butterscotch morsels. Drop dough by rounded tablespoon onto the prepared cookie sheet/s.

Bake at 375 for 7 to 8 minutes for chewy cookies or 9 to 10 minutes for crispy cookies. Remove from oven and let stand 2 minutes before removing to wire racks to cool completely.

Yield: Approximately 4 dozen.

Variation: Prepare as above but spread dough into a greased 15 X 10-inch jelly roll pan. Bake at 375 for 18 22 minutes or until very lightly browned. Cool completely in pan on wire rack. Cut into 48 bars.

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EASY RASPBERRY-LEMON LAYER CAKE

This recipe from a lady in Kentucky is so easy there is no excuse not to make a cake!

1 1/2 cups heavy whipping cream
3 tbsp confectioners' sugar
3 tbsp orange juice
1 loaf (10 3/4-oz) frozen pound cake, thawed
1 jar (10-oz) lemon curd
2 1/2 cups fresh raspberries

In a small bowl, beat the cream until it begins to thicken. Add the confectioners' sugar and orange juice; beat until stiff peaks form.

Using a long serrated knife, cut the cake into 3 layers. Place bottom layer on serving plate; spread with about 1/3 cup of the lemon curd. Top with 1 cup of the raspberries and 1/3 cup of the cream mixture. Repeat layers then add the last layer as cake top; spread the remaining cream mixture over the top and sides of the cake.

Top cake with the remaining raspberries and refrigerate until ready to serve.

Yield: 6 servings

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EASY OLD FASHION COBBLER

1 cup flour

1/2 cup sugar

1 rounded Tbsp baking powder

2 level Tbsp Crisco (can be left out)

1/4 tsp salt

1 tsp vanilla

2/3 cup milk (or a little more to make dough runny)

Grease a 9-inch square pan and heat in oven. Combine all ingredients and pour into the pan. Put around a pint of sweetened fruit over the top and bake at 375 for 30 minutes or until hot and browned.

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APPLE PRALINE PIE

6 cups peeled and sliced Golden or Red Delicious apples

3/4 cup sugar

1/4 cup flour

1 tsp ground cinnamon

1/4 tsp salt

2 tbsp butter

Prepare your favorite pastry for a 2-crust pie and place in a 9-inch pie plate.

Preheat oven to 425 degrees.

In a large bowl, combine apples, sugar, flour, cinnamon and salt, toss gently to coat apples. Spoon the mixture into the lined pie plate. Thinly slice butter and place slices over the apple mixture. Top with pastry crust, seal and crimp edges and cut slits in places to vent.

Bake at 425 degrees 35-45 minutes or until apples are tender and crust is browned. Cover edges of crust with aluminum foil or pie ring if it starts to get too brown. 

Topping:

1/4 cup butter

1/2 cup packed brown sugar

2 tbsp milk

1/2 cup chopped pecans 

In a small saucepan, melt the butter. Stir in the brown sugar and milk, bring to a boil over medium heat. Remove from the heat and stir in the pecans. Spread over top of the hot pie. Return to the oven. Bake 2 to 3 minutes or until the topping bubbles. Allow to cool for 1 hour before cutting to serve.

file photo for reference

PRIZE-WINNING BANANA NUT BREAD

This bread is a former winner at the Lawrence County Fair. That is the county where I grew up in Indiana.

1/2 cup butter, room temperature

2 eggs

1 tsp baking soda

1 cup granulated sugar

1/2 cup nuts (I prefer pecans or walnuts)

3 ripe bananas

2 cups flour

Crush bananas and whip until very light and creamy.  Cream butter. Add sugar and eggs. Add flour, soda, and nuts. Add bananas and mix well. Turn into a greased loaf pan and bake at 350 degrees for 1 hour.

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A BIT DIFFERENT KEY LIME PIE

Love this key lime pie recipe because it uses a shortbread cookie/macadamia crust instead of graham cracker. A friend shared this with me a couple of years ago. It came from a lady in Louisiana, not Florida as you might think.

Crust:
1 cup finely crushed shortbread cookies
1/2 cup finely chopped macadamia nuts
1/4 cup sugar
1/3 cup butter, melted

Mix the crushed cookies, nuts, and sugar together in a small bowl. Stir the butter into the crumb mixture. Press onto the bottom and up sides of a lightly greased 9-inch pie plate. Chill for half hour before adding filling.

Filling:
1 brick (8-oz) cream cheese, softened
1 can (14-oz) sweetened condensed milk
1/2 cup Key lime juice (or can use regular lime juice if you don't have Key limes)

Beat the cream cheese in large mixer bowl until smooth. Beat in the sweetened condensed milk and lime juice until blended. Using a large spatula, transfer mixture to the prepared and chilled crust.

Cover pie and refrigerate for at least 4 hours.

Topping:
1 cup heavy whipping cream
1/4 cup coarsely chopped macadamia nuts
Shredded lime peel for garnish, optional

Whip cream until soft peaks form.  Spoon or pipe onto the pie filling. Sprinkle the chopped nuts over the whipped cream and sprinkle with the lime peel, if using.

Yield: Serves 8

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ENGLISH TOFFEE SQUARES

1 tbsp + 1 3/4 cups butter (do not substitute!) softened, divided

2 cups granulated sugar
1 tbsp light corn syrup
1 cup chopped pecans
1/4 tsp salt
1 lb milk chocolate candy coating

Butter a 15" X 10" X 1" baking pan with the 1 tablespoon of butter; set pan aside.

In a heavy 3-quart saucepan, melt the 1 3/4 cups butter; add the sugar and corn syrup. Cook, stirring, the mixture over medium heat until the soft crack stage - 295 degrees on a candy thermometer. Remove from heat; stir in pecans and salt.

Quickly pour the mixture into the prepared pan; let stand for 5 minutes.

Using a sharp knife, score candy into small squares; cut along the scored lines. All candy to stand at room temperature until cool.

Separate the squares using a sharp knife.

Melt the candy coating in the microwave, stopping to stir often until smooth. Dip the candy squares into the chocolate, one at a time. Place dipped candy onto waxed paper until set.

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EASY APPLE PAN BETTY

This recipe is from a Pennsylvania lady who got this recipe right after her marriage over 65 years ago. This recipe serves two, but you can easily double, triple, etc the recipe. I got this recipe many years ago from a 2001 book.

1 med apple, peeled and cubed
3 tbsp butter
1 cup bread cubes
3 tbsp sugar
1/4 tsp ground cinnamon

Melt the butter in a skillet over medium heat; add apple and saute 2 to 3 minutes until tender.

Add the bread cubes to the skillet and sprinkle the sugar and cinnamon over all; stir to mix well.

Sauté the mixture until the bread is warmed. Serve immediately.

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PRIZE WINNING CHOCOLATE ZUCCHINI CUPCAKES AND CHOCOLATE CREAM CHEESE FROSTING

Emily is a 13-year-old who lives in Montana. I have never met her personally but feel like I know her. I have followed her and her sisters online most of their lives. When I was a young mother living in Indiana, Emily's mother was the little girl next-door who was like one of mine. Emily is a busy girl who is active in 4-H, plays basketball, volleyball, and runs cross country. Her hobbies are hunting and fishing with her dad. She entered these cupcakes in her local county fair where they won best of show. Here is her recipes:

CHOCOLATE ZUCCHINI CUPCAKES

2 cups zucchini, shredded

3 eggs

2 cups sugar

3/4 cup vegetable oil

2 tsp vanilla

2 cups all-purpose flour

2/3 cup unsweetened cocoa powder

1 tsp baking soda

1 tsp salt

1/2 tsp baking powder

Preheat oven to 325 degrees. Line 24 standard muffin cups with liners or spray with nonstick cooking spray and set aside.

In a large bowl, mix together zucchini, eggs, sugar, oil and vanilla. Add flour, cocoa powder, baking soda, salt and baking powder, and mix to incorporate. Spoon the batter into the prepared cups, filling each about half full. Bake for 25 minutes or until an inserted toothpick comes out clean. Cool cupcakes completely on wire racks.

CHOCOLATE CREAM CHEESE FROSTING

8-oz cream cheese, room temperature

1/2 cup unsalted butter, room temperature

3 cups powdered sugar

1/2 cup unsweetened cocoa powder

1/4 tsp salt

1 tsp vanilla

In a large bowl, beat the cream cheese and butter until creamy. Add powdered sugar, cocoa powder salt and vanilla. Continue beating until smooth and whipped.

Frost the cooled cupcakes. Makes 24 cupcakes.

A very happy Emily.

1953 HOMEMADE DOUGHNUTS

My mother loved all the homemaker magazines she got in the mail monthly and I enjoyed them, too.  She saved many of the recipes from these magazines, sometime the magazine itself.  After her death, while going through her things, I was excited to find many of these old treasures.  This recipe was from 1953.

3 1/2 cups all-purpose flour
1 tbsp baking powder
1 tsp ground cinnamon
3/4 tsp salt
1/2 tsp ground nutmeg
1/3 cup milk
1/2 cup shortening, melted
4 eggs, beaten
2/3 cup sugar
oil for deep frying
cinnamon sugar and/or sifted powdered sugar

In a bowl combine the flour, baking powder, cinnamon, salt, and nutmeg; set aside.  In another bowl combine milk and melted shortening.  In a large mixing bowl combine the eggs and sugar; beat with electric mixer until thick, about 5 minutes.  Add milk mixture; stir with wooden spoon to combine.  Add flour mixture and stir with wooden spoon until smooth.  Cover dough; chill 2 hours (dough will remain slightly sticky).

Turn dough out onto a lightly floured surface.  Roll dough to 1/2-inch thickness.  Cut dough with a floured 2 1/2-inch round cutter.  Use a 1 1/4-inch cutter to cut the hole for the doughnut.  If you have it, you can just use a doughnut cutter.

Fry 2 or 3 doughnuts at a time in deep hot oil (375 degrees) for 2 to 2 1/2 minutes or until brown, turning halfway through with a slotted spoon.  Drain on paper towels.  Repeat with remaining doughnuts and doughnut holes.

Shake warm doughnuts in a bag with cinnamon sugar and/or powdered sugar.  Serve warm.

To make cinnamon sugar, stir 1/2 cup granulated sugar and 1 teaspoon of cinnamon together.

Yield: approximately 15 doughnuts + holes

Note: This is a Better Homes and Gardens recipe.

PINK RHUBARB PUNCH

This is a recipe from 15-20 years ago. It makes a tasty yet different punch. People won't believe you made it from rhubarb.

8 cups chopped fresh OR frozen rhubarb
8 cups water
2 1/2 cups sugar
2 tbsp strawberry gelatin mix
2 cups boiling water
2 cups pineapple juice
1/4 cup lemon juice
6 cups chilled ginger ale

Bring the rhubarb and 8 cups of water to a boil in a large saucepan. Once mixture starts to boil, reduce heat and simmer mixture for 10 minutes. Drain, saving the liquid. (You can refrigerate rhubarb to use for another use, if desired.)

In a large mixing bowl, combine the sugar, gelatin mix, and boiling water; stir until sugar and gelatin are completely dissolved. Add the pineapple juice and lemon juice to the mixture; mix well. Stir in the rhubarb liquid. Refrigerate until serving time.

Just before serving, pour liquid into a large punch bowl and add the ginger ale.

Yield: Approximately 5 quarts

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APPLE NUT BREAD FROM AUNT SIS

Yes, that's right - Aunt Sis! My dad was a toddler when his baby sister was born. He couldn't say Oweedah so he called her Sissy. She was known as Sis/Sissy until she left this world in her 80s.

Note: It is hard to find the coffee cans now days. You may have to search to find them.

3 1/2 cups flour

3 cups sugar

1 tbsp cinnamon

1 tsp nutmeg

1 1/2 tsp salt

2 tsp soda 

4 eggs

1 cup vegetable oil

2/3 cup water

3 cups chopped apples

1 cup chopped nuts

Mix dry ingredients and liquids well. Add the chopped apples and mix well. Stir in the chopped nuts. Bake at 350 degrees in 3 - 1 lb greased and floured coffee cans for 1 hour. Remove from oven and cool. Remove from cans and wrap in plastic wrap or foil.

Note: Can substitute 2 cups or 1 can of pumpkin for the apples to make pumpkin bread.

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COUNTRY PINEAPPLE COCONUT PIE

1 9-inch pastry shell, baked

1 cup cold milk
1 box (3.4-oz) instant vanilla pudding mix
1/2 cup flaked coconut
1 can (8-oz) crushed pineapple in its own juice
Whipped cream/topping for garnish, if desired
Toasted coconut for garnish, if desired

Beat the milk and pudding mix until thickened. Stir in the coconut and pineapple; pour into the pastry shell.

Refrigerate pie for at least two hours before cutting to serve.

To serve, garnish individual slices with a dollop of whipped cream and sprinkle with toasted coconut, if desired.

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