FruitCrisp
Crisp
crust and topper:
½ cup flour
½ cup oatmeal
¼ cup
sugar
1/3 cup
butter
Mix all
4 ingredients until crumbly. Put 1.72 in 8x8 baking dish. Put in filling.
Filling:
2 cups
bottled fruit with juice
½ cup
sugar
1/3 cup
flour
½ tsp
cinnamon
Gently
mix these ingredients together and put in 8x8 baking dish. Sprinkle remaining crumb mixture on top. Bake at 350◦ for 30 minutes. Serve with vanilla ice cream.
You can
replace the fruit with a ready to use mincemeat and this makes a great holiday dessert.
Aunt Anna’s Cherry Cobbler
Aunt
Anna was Grandma Knox’s sister. This recipe was written in Grandma Butchie’s hand writing.
1 can
sour cherries, drained
1 cup
sugar
1 tbsp
butter
Mix cherries,
sugar and butter. Heat until bubbly.
Batter:
1 cup
flour
1 tbsp
melted butter
1 tsp
baking powder
1/2 cup
milk
Mix.
Spread in greased baking dish 8x8. Pour cherry mix on top. Bake at 350’ for 25 or 30 minutes. Cherries will end up on
the bottom. VERY GOOD.
Pop-up Boiled Raisin Pudding
I was
given this recipe to make along with several others for a church party. It was so good that I often made it for the family
later.
2 tbsp
butter melted
1 cup
sugar
2 cups
flour
1 cup
raisins
1 tsp
baking soda
1 cup
milk
2 tsp
vanilla
1/2 cup
walnuts
1/8 tsp
salt
1 tsp
cinnamon
Mix like
a cake. Put in 9x13 glass baking dish. Make Sauce.
Sauce:
2 cups
brown sugar
4 tbsp
melted butter
4 cups
warm water
Mix and
bring to a boil. Pour over mixture above. Bake at 350 for 30 minutes. The sauce will go to the bottom. This is great with
vanilla ice cream.
Bread Pudding
3 eggs,
beaten
3 ½ cups
milk
1 ½ tsp vanilla
¾ tsp cinnamon
½ tsp
salt
2 cups
bread cubes
¾ cup
white sugar
½ cup
raisins
Mix
all ingredients. Put in a buttered 8x8 pan. Bake at 350◦ for about 45 minutes. Let cool
