Greatest Recipes

6 Baking apples

6 California dried figs

1 Lemon; sliced

1 c Brown sugar

1 c Water

6 Whole cloves

1 Cinnamon stick

Bring sugar and water to a boil. Add lemon rind and spices. Core apples and place in baking dish or skillet. Place figs around and between apples. Pour spiced syrup over all and cover. Bake or simmer gently, basting occasionally, until apples are tender and syrup thickened. Then serve each apple topped with a plump juicy fig, to 6 lucky people. Source: 48 Family Favorites with California Figs Reprinted with the permission of The California Fig Advisory Board Electronic format courtesy of Karen Mintzias

2 Crepes

2 ts Cream cheese (heaping ts)

2 tb Sour cream

1/2 c Stawberries

Sugar Butter Strawberry liqueur Kirsch Make crepes by your favorite recipe. Roll cream cheese and sour cream in crepes and put on a plate. Cook stawberries in sugar and a small amount of butter. Flame in strawberry liqueur and kirsch and pour over crepes. Southern Living … August, 1971

1 1/8 c Cream, whipping

13 oz Sugar, confectioner’s

18 oz Flour

12 lg Egg whites

Berries, fresh OR Fruit, fresh Puree, strawberry OR Puree, apricot Mint leaves In a large bowl, combine the egg whites and cream, then mix well with a whip. In a separate bowl, sieve together the confectioner’s sugar and flour. Slowly add the sugar-flour mixture to the egg whites and cream until a smooth paste is formed. Place a teaspoon at a time on a well-greased sheet pan. With the back of a spoon, spread the mixture to approximately 5 inches in diameter. Prepare the basket molds by greasing the bottoms of teacups. Bake cookies 2 - 3 minutes in a 375 F oven. While still soft, mold into desired basket shapes, then continue baking until light brown and completely dry. Cool and store in an air-tight container until used. To serve, fill cookie baskets with fresh fruit such as raspberries. Garnish with strawberry or apricot puree and fresh mint leaves. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Werner Albrecht, The French Room - : Four Season’s Clift Hotel, San Francisco, CA

1 Pastry for 2-crust pie

6 Apples [peeled & cored]

——————————-FOR THE SYRUP——————————- 1 c Granulated white sugar

2 c Water

3 tb Butter (Softened)

1/4 ts Cinnamon

1/4 ts Nutmeg

——————————FOR THE FILLING—————————— 1/2 c Granulated white sugar

1 1/2 ts Cinnamon

1 1/2 ts Nutmeg

2 tb Butter (softened)

Vanilla Ice cream Pre-heat oven to 450o 1) Roll pastry slightly less than 1/8″ thick. Cut into seven inch

squares. 2) Bring syrup ingredients to boil. Boil 3 min. Put apple on

center of each pastry square. Fill with mixture of sugar, cinnamon, nutmeg. 3) Dot each with teaspoon of butter. Bring points of pastry up over apple and overlap. Place in a baking pan separated slightly and pour one cup of the hot syrup mixture around dumplings. Bake at 425o for 45 min. Just before serving pour rest of warm syrup over dumplings and serve with the ice cream. Variation: Peach Dumplings: use 3 large peaches, peeled and pitted (in place of apples) Put peach half on center of each square and proceed as for apple dumplings above.

1/3 c Sugar

1 c Chopped walnuts or pecans

1 c Quick oats

1/2 c (1 stick) margarine, soft.

3/4 All-pourpose flour

1/2 ts Cinnamon

1 cn Wilderness cherry or light

- cherry pie filling-21-oz. Preheat oven to 400-degrees. In large mixing bowl mix sugar, nuts, oats, margarine and flour until crumbly. Reserve 1-1/2 cups. Press remainder into bottom of 9-inch square baking dish. Stir cinnamon into cherry filling. Spread over crust. sprinkle reserved crumbs over top, pressing lightly. Bake for 20 to 25 minutes or until lightly browned. Cool. Cut into squares. SOURCE: Wilderness Pie Filling; shared by Cate Vanicek

————————————PIE———————————— 6 Juicy sour apples

1 c Flour

1 c Brown sugar

1/4 lb Margarine

———————————ICE CREAM——————————— 1/2 pt Whipping cream

2 tb Sugar

1 ts Cinnamon (heaping)

1 qt Vanilla ice cream

1 tb Red-hot cinnamon candy (opt)

PIE: Pare, core and slice apples, and put in pie plate. Mix flour and brown sugar, then add margarine and mix until crumbly. Sprinkle this mixture over apples and bake at 350 deg. for about 30 min. or until apples are done. Serve warm with Cinnamon Ice Cream. CINNAMON ICE CREAM: Whip the cream, add sugar and cinnamon. Soften ice cream; add cinnamon mixture and whip. If desired, add cinnamon candy. Freeze. Gasparilla Cookbook