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1 fresh medium pineapple Remove the rind and eyes from the pineapple. Cut the fruit into quarters lengthwise and remove the core from each wedge. Proceed to slice each quarter into 4 or 5 slices. Cut each slice in half lengthwise. Sprinkle +/- 1 tablespoon brown sugar over each slice. Sprinkle coconut on top. Bake for 15 minutes in a preheated 325 degree oven. Serve 2 slices per person.
5 lbs. Apples (red and green mix)
2 cup cranberries 3/4 cup sugar 6 tbls. Flour 1 ½ tsp cinnamon Topping: Peel, core, and cut apples. Place apples in large bowl. Add cranberries, sugar, flour, and cinnamon. Stir together. Place in buttered 13″x9″ glass baking dish. Combine topping ingredients. Place on top of fruit. Bake in 350 degree oven until apples are tender, about 1 hour.
1/3 cup sugar
1/4 cut orange juice 1 cinnamon stick 1 teaspoon vanilla 3/4 cup water 4 medium pears, peeled, halved, cored, and pitted In a large skillet bring sugar, orange juice, cinnamon, vanilla, and water to a boil. Add pears, reduce heat, and simmer, covered for 10 to 15 minutes. Remove cinnamon, place pear and spoon full of juice in each bowl and serve.
3 cups rhubarb cut into 1″ pieces
2 cups strawberries cut into halves 1 egg, beaten 1 tablespoon lemon juice 1 1/4 cup sugar 3 tablespoons flour Topping Combine rhubarb and strawberries and pour into a shallow 9″x9″ baking dish. In small bowl, beat the egg and lemon juice, stir in the sugar, and blend in the flour. Pour over the rhubarb-strawberry mixture. Combine topping ingredients until resembles corn meal. Sprinkle on top of rhubarb mixture. Bake at 350 until rhubarb is tender (45-50 minutes). Serve with spash of cream or ice cream.
Blueberry peach filling:
1/4 cup sugar 1/4 cup flour ½ teaspoon salt 1 3/4 cup. Fresh blueberries 1 ½ cups (1 lb.) Fresh peaches, peeled, pitted and sliced 2 tablespoons lemon juice 2 tablespoons butter 1 cup flour Preheat oven to 400 degrees. Mix sugar, flour, and slat in medium bowl. Add blueberries, peaches, and lemon juice and toss the mixture to coat fruit. Place fruit mixture in greased 7″x11″ baking dish. Bake for 15 minutes or until hot and bubbling. While fruit is baking, mix topping. Combine flour, baking powder, 2 tablespoons sugar, and salt. Cut in the butter with a pastry blender until mixture resembles coarse meal. Add milk and egg. Stir with fork until just blended. Remove fruit from over and drop topping mixture onto top of hot fruit. Return to oven and bake until lightly browned, 15 to 20 minutes. Whisk together remaining 1/4 cup sugar and cinnamon, sprinkle over cobblers. Note: Frozen unsweetened blueberries and peaches may be substituted if fresh fruit is unavailable. Can also be made with blackberries and peaches. |
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