2 cans (15 ounces) apricot halves, drained
1 can (29 ounces) pear halves, drained
1 can (29 ounces) peach halves, drained
1 can (20 ounces) pineapple chunks, drained
3/4 cup golden raisins
1/4 cup butter
1/2 cup packed brown sugar
1 teaspoon curry powder
In a 2-1/2-qt. casserole, combine fruit and raisins. Melt butter in a small saucepan; stir in brown sugar and curry powder. Cook and stir over low heat until sugar is dissolved. Pour over fruit mixture; mix gently. Cover and bake at 400° for 30 minutes or until heated through. Yield: 10-12 servings.
1 can of refrigerated crescent rolls
4 oz. Cream Cheese, softened
2 Tbs. sugar
1/2 c. blueberries
Preheat oven to 375.Unroll dough into 4 rectangles, pressing seams together to seal.In a small bowl combine sugar and cream cheese, mixing well. Spread onto rectangles, staying about 1/2″ from the edges. Top each with blueberries.
Bring the corners together on top and seal. Place on an ungreased baking sheet and bake for 11-13 minutes.
4 lbs. firm, tart apples – peeled, cored, sliced
2 qt. water
2 Tbls. lemon juice
4 cups granulated sugar
2 cups water
1/3 cup red hot cinnamon candies
1/3 cup distilled white vinegar
1 Tbls. whole cloves
Soak apple slices in water and lemon juice.
Combine sugar, water, cinnamon candy, vinegar, and cloves in a 6 quart saucepan. Bring to a boil, then simmer 3 minutes, stirring constantly.
Drain apples, add to hot syrup, and cook 5 minutes. Serve hot
4 lg Firm ripe bananas; peeled
1/2 c Light cream
2 tb Sugar
1 tb Unsalted butter; melted
1/4 c Amaretto
2 tb Chopped almonds
Preheat oven to 350 F. Butter a shallow baking dish. Arrange whole bananas in baking dish. Combine remaining ingredients in a mixing bowl. Pour sauce over bananas and bake 15 minutes or until bananas are softened.