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Coconut Cranberry Crisp

Marlene Maurer • Lakewood, Colo.

  • 1-1/2 c. Butter, room temperature
  • 2 c. Sugar
  • 1 Tbsp. Orange zest
  • 2 t. Vanilla extract
  • 3-1/4 c. Flour
  • 1 t. Baking powder
  • 1/4 t. Salt
  • 1-1/2 c. Cranberries, dried
  • 1-1/2 c. Coconut, dried, flaked, sweetened

Preheat oven to 350 degrees. Beat butter, sugar, orange zest and vanilla in a large bowl with a mixer until smooth. Combine flour, baking powder and salt in a bowl. Add to butter mixture and beat on low until dough comes together, about 5 minutes. Stir in cranberries and coconut. Shape dough into 1-inch balls and set about 2-inches apart on greased baking sheets. Bake until cookie edges are lightly golden, about 8-11 minutes. Switch pan positions halfway through baking. Let cookies cool on pans 5 minutes then cool completely on racks.

Cherry Crisp

Ethel Williams • Papillion, Neb.

  • 1 (21 oz) can Cherry pie filling
  • 1 (16 oz) can Sweet cherries, pitted, drained
  • 2/3 c. Rolled oats, quick cooking
  • 1/2 c. All-purpose flour
  • 3/4 t. Cinnamon
  • 1/2 c. Brown sugar, packed
  • 1/4 c. Nuts, chopped
  • 1/4 c. Margarine, melted

Preheat oven to 350 degrees. Combine pie filling and sweet cherries in an ungreased 8-inch square baking dish and mix. In a mixing bowl, stir together oats, flour, cinnamon, brown sugar and nuts. Pour margarine over flour mixture and mix with a fork until crumbly. Sprinkle over cherries. Bake uncovered for 40-45 minutes or until lightly browned and bubbly. Serve warm with ice cream or yogurt.

Peach-Apricot Cobbler

Joyce Ramey • Greeley, Colo.

  • 1/2 c. Sugar
  • 2 Tbsp. Cornstarch
  • 1 can Peaches, sliced, drained, juice reserved
  • 1 (10.5 oz) can Apricot halves, drained, juice reserved
  • 1 Tbsp. Butter
  • 1/2 t. Ground cinnamon
  • 1/4 t. Ground nutmeg

Topping:

  • 1/2 c. All-purpose flour
  • 1/2 t. Baking powder
  • 1/4 t. Salt
  • 2 Tbsp. Butter, softened
  • 1 large Egg
  • 1/2 c. Sugar

Preheat oven to 400 degrees. In a medium saucepan, mix together sugar and cornstarch. Stir in 1/2 cup each of reserved peach and apricot juices. Cook over medium heat, stirring constantly, until mixture boils and thickens, about 2 minutes. Stir in butter, cinnamon and nutmeg. Add peaches and apricots. Spoon fruit mixture into a 1-1/2-quart casserole dish. To prepare topping, mix together flour, sugar, baking powder, salt, butter and egg. Spoon topping over fruit mixture. Bake cobbler until topping is lightly golden, about 30 minutes. Transfer casserole to a wire rack to cool slightly. Beat together 1 cup heavy cream, 2 Tablespoons honey (room temperature), 1/2 teaspoon ground cinnamon at medium speed until soft peeks form. Serve cobbler warm topped with spiced whipped cream.

Apple Cobbler

Marcey Dyer • Pierce, Colo.

  • 3 c. Flour
  • 1 c. Sugar, divided
  • 1-1/2 t. Baking powder
  • 1/2 t. Salt
  • 1/2 t. Butter or margarine
  • 2 Eggs
  • 1 t. Vanilla
  • 3 to 4 Tbsp. Milk
  • 8 c. Apples, thinly sliced
  • 2 Tbsp. Tapioca, quick cooking
  • 1/2 t. Cinnamon

Topping:

  • 1 Tbsp. Sugar
  • 1/4 t. Cinnamon

In a bowl, combine flour, 1/4 c. Sugar, baking powder and salt. Cut in butter until crumbly. In another bowl, lightly beat eggs and vanilla. Add to crust mixture and stir until dough forms a ball. Press half of the dough into the bottom of a greased 13-by-9-inch baking pan. Chill the remaining dough. Toss apples with tapioca, cinnamon and remaining sugar. Place over dough in pan. On a lightly floured surface, roll chilled dough to fit top of pan then place over apples. Brush with milk. Combine sugar and cinnamon and sprinkle on top. Bake at 350 degrees for 45-50 minutes or until apples are tender and crust is golden.

Pumpkin Bars

Twilight Horst • Fruita, Colo.

  • 4 Eggs
  • 1-1/4 c. Sugar
  • 1 c. Sugar
  • 1 c. Oil
  • 2 c. Pumpkin
  • 2 c. Flour
  • 1 t. Baking soda
  • 1 t. Salt
  • 2 t. Baking powder
  • 2 t. Cinnamon

Frosting:

  • 8 oz. Cream cheese, softened
  • 1/2 c. Butter, softened
  • 1 t. Vanilla
  • 2 c. Powdered sugar

Combine eggs, sugar, oil and pumpkin; beat until light. Add the rest of the ingredients and mix. Bake in a 15-by-10-by-1-inch pan at 350 degrees for 20-25 minutes. Combine frosting ingredients and beat until smooth. Cool and frost.

Strawberry Applesauce | Sharon Raasch – Imperial, Neb.

2 macintosh apples
2 gala or empire apples
1/4 c. apple juice
2 tbsp. strawberry jam
1 1/2 tbsp. butter

Peel and core apples.
Cut into chunks in saucepan.
Place butter, juice and apples on medium heat.
When mixture begins to boil, reduce heat to a simmer.
Cover for 10 minutes.
Crush apples with a fork or masher until chunky and stir in strawberry jam.
Serve warm and refrigerate leftovers.

Baked Bananas | Marlene Maurer – Lakewood, Colo.

4 bananas
1/4 c. brown sugar
1/2 c. orange juice
1/4 tsp. nutmeg
1/4 tsp. cinnamon
1/2 c. rum
1 tbsp. butter

Preheat oven to 450 degrees.
Peel bananas and cut in half lengthwise.
Place in baking dish.
Combine brown sugar, orange juice, spices and rum.
Heat and pour over bananas.
Dot with butter and bake for 10 to 15 minutes, or until tender.
Baste with juice.
Sprinkle a little more rum on top and serve.

Roasted White Peaches with Honeycomb | Sharon Raasch – Imperial, Neb.

1 c. sugar, divided
1 lemon, zested
4 ripe, but firm white peaches, halved and pitted
2/3 c. water, plus 2 tbsp., divided
1/3 c. honey
1 1/2 tsp. baking soda
4 c. vanilla ice cream, divided

Preheat oven to 425 degrees.
In a small bowl, whisk 3 tbsp. sugar and lemon zest for about 1 minute, or until sugar is fragrant and moist.
Arrange peaches, cut side up, in a 13×9-inch baking dish and pour water over dish.
Sprinkle lemon sugar mixture over peaches.
Roast 20 to 25 minutes, or until peaches are slightly softened and have released their juices.
Meanwhile, lightly spray cooking spray on a small baking sheet.
In a medium-heaavy saucepan over high heat, bring remaining sugar, honey and 2 tbsp. water to a boil, stirring constantly.
Reduce heat to medium-high and cook, without stirring, for about 5 minutes, or until candy thermometer reaches 305 degrees.
Remove from heat and whisk in baking soda until blended and mixture begins to bubble.
Gently pour hot mixture onto a prepared baking sheet and cool.
Break honeycomb into small pieces and reserve in air-tight container.
Spoon 1/2 c. ice cream into each of eight bowls.
Top with warm peaches and juice.
Sprinkle with honeycomb pieces and serve immediately.

Maple Baked Apple | Sharon Raasch – Imperial, Neb.

2 tsp. maple syrup
1 tsp. brown sugar
1 tsp. chopped walnuts
1 tsp. raisins or dried cranberries
1/8 tsp. ground cinnamon
1/8 tsp. ground nutmeg
1 medium tart apple

In a small bowl, combine the first six ingredients.
Core apple and peel the top third.
Place in a small microwave safe dish.
Fill apple with walnut mixture.
Microwave uncovered on high for 3 to 4 minutes, or until apple is tender.

Apple Snack Squares | Sharon Raasch – Imperial, Neb.

2 c. sugar
2 eggs
3/4 c. canola oil
2 1/2 c. self-rising flour
1 tsp. ground cinnamon
3 c. diced tart apples
1 c. chopped walnuts
3/4 c. butterscotch chips

Preheat oven to 350 degrees.
In a bowl, combine sugar, eggs and oil; mix well.
Stir in flour and cinnamon, batter will be thick.
Stir in apples and nuts.
Spread into a greased 13×9-inch baking dish and sprinkle with chips.
Bake for 35 to 40 minutes, or until golden and a toothpick inserted near the center comes out clean.
Cool before cutting or eating.