PER SERVING: 187 cal., 3g Pro., 1g Fat, 42g Carbo., 5mg Sodium In a small bowl, combine blueberries and preserves. In e, cook on high 3-3 1/2 minutes, stirring twice, until blueberries are softened. Cover and chill until ready to assemble. To serve, in each of 4 dessert or parfait glasses layer frozen yogurt and […]

Put the first two ingredients in a blend and blend well. Pour the vinegar and peppers into a kettle and add the next 3 ingredients and bring to a boil. Boil for 7 minutes and remove from the heat. Coll for 2 minutes and add the last 2 ingredients. Seal in Jelly Glasses and serve […]

Peel and slice peaches to measure 10 cups. Put peaches in large saucepan. Add sugar and bring mixture to boil, stirring until sugar is dissolved. Working in batches, pour mixture into blender or food processor and puree. Cool to lukewarm. Meanwhile, prepare smooth, level drying surface in full sunlight. Cover baking sheets, jelly-roll pans or […]

FOLD altogether and put in baking dish to cut into squares after it set up, or in a graham cracker pie crust. Place in refrigerator for at least 12 hours. If it doesnt set up well, freeze for about 1/2 hour. Ive had it set up beautifully at times, and at other times really be […]

Soak lemons in water overnight. Pour the lemons and water into an enameled, tinned or stainless steel kettle and cook gently for about 20 minutes, or until the peel is tender. Add the apples and cook until they are tender, aproximatly 20 minutes. Stir in the sugar and boil until jelling point is reached. Pour […]

Cream the butter and sugar until light and fluffy, then stir in the egg and vanilla. Add the combined dry ingredients, blending well. Stir in the cheese, apples and nuts. Drop rounded teaspoonfuls of the dough onto an ungreased cookie sheet and bake at 375 degrees F. for 15 minutes. Remove from the cookie sheet […]

Beat eggs light. Add sugar slowly and beat well. Add flour, baking powder, salt and vanilla. Beat. Stir in apple chunks and walnuts. Bake in 6 x 9 inch pan (my Mom seems to have the only pan that size, which was my great-grandmothers pan–a 7 x 11 pan or 8 x 8 works OK). […]

-CRUMB TOPPING- 1/2 c Butter 1/2 c Light brown sugar 1 1/4 c All-purpose flour -PEACH FILLING- 2 1/2 lb Ripe freestone peaches 1/4 c Sugar 1 tb Flour 1/4 ts Nutmeg 1 ts Finely grated lemon zest PREPARE AND REFRIGERATE pie shell. For the crumb topping: Melt butter and stir in brown sugar evenly. […]

Stir baking soda into persimmon pulp. Add sugar and eggs; beat well. Add flour, baking powder, cinnamon, vanilla and salt; stir to combine. Stir in milk and melted butter. Pour into a well-oiled 9-by-13 inch baking pan and bake 55 minutes at 325 degrees. The pudding will poof up but will fall when its removed […]

With sharp knife, pare all peel & white pith from oranges. Sut oranges in half from navel to stem end. Pull away any white pith in center. Cut halves crosswise in thin slices. Put oranges in serving bowl. Add sugar & vanilla & toss to coat. Serve immediately or cover & chill. VARIATIONS: Minted Oranges […]