Fruit Desserts

Aunt Dorothy's Extra Easy Cherry Crisp            Chuck & Linda Andrews

3/4 cup Quick-cooking rolled oats            ½ tsp cinnamon

3/4 cup brown sugar- firmly packed            ½ cup butter or margarine

½ cup flour            1 can cherry pie filling

Preheat oven to 375°. Combine dry ingredients. Cut in butter until thoroughly mixed. Place cherry pie filling in greased 8x8 pan. Sprinkle oat mixture evenly over cherries and bake for 30-35 min.

Dorothy’s Upside Down Rhubarb Cake            Nancy Mack

1 pkg yellow cake mix

4 cup chopped rhubarb

1 cup sugar

2 cup half and half cream

Prepare yellow cake mix as directed. Pour in 9x13 cake pan. Place remaining ingredients on top.  Bake until done, about 1 hr.

Aunt Betty’s Rhubarb Dessert                        Paul & Ruth Prescher

4 cups rhubarb, cut up fine            1 white cake mix

¾ cup sugar            ¾ cup butter, melted

3 oz Red Jell-O            1 cup water

            1 cup coconut, opt

Preheat oven to 350° Combine rhubarb & sugar. Spread in 9 x 13 greased baking dish. Sprinkle Jell-O over top. Spread cake mix over mixture. Drizzle butter over top. Drizzle water over that. Add coconut if desired. Bake for 40 min.

Rhubarb Dessert                        Ron & Glenda Mixer

Crust:            Filling:

2 cups flour            ½ Cup flour

¾ cup powdered sugar            4 eggs

1 cup butter            4 Cups Rhubarb

            3 Cups Granular Sugar

            ¼ teaspoon salt

Mix crust ingredients well and press into bottom of 9 x 13 pan.

Pour filling ingredients onto crust. Bake at 350° for 55-60 min Top with whipped cream or ice cream.

Jam                        Gig’s & Rhonda Reich

4 cup fruit            Cook fruit, pectin, butter & lemon juice until it bubbles.

4 cup sugar            Add sugar, 1 cup at a time. Bring to rolling boil,

2 Tbsp lemon juice            then boil 1 more min, or a bit longer.

½ tsp butter            Pour into ½ pint jars – seal.

1/3 cup pectin            Can in water bath.

Fresh Rhubarb or Apple Cake                        Paul & Ruth Prescher

Cake:

½ cup butter            2 tsp soda

1 cup brown sugar            2 cups diced rhubarb (or shredded apples, raw)

½ cup white sugar            1 tsp vanilla

2 eggs            2 ¼ cup flour

½ tsp salt            1 tsp cinnamon

1 cup sour milk            ¼ tsp cloves

1 Tbsp vinegar            ¼ tsp nutmeg

            ¼ tsp Allspice

Topping:

¼ cup brown sugar            1 tsp nutmeg

¼ cup white sugar            2 tsp cinnamon

4 Tbsp butter            ¾ cup coconut

2/3 cup flour            ½ cup chopped nuts, opt.

            1 cup chocolate chips, reserve for last

Preheat oven to 350°. Mix together cake ingredients and spread in 9x13 pan.

Combine topping ingredients and place on top. Sprinkle chocolate chips over half or all the cake just BEFORE baking. Bake 45 to 60 min or until toothpick comes out clean.

Especially delicious when served warm with Ice Cream

OR cold with a whipped topping.

Dorothy’s Rhubarb Torte                         Nancy Mack

Bottom crust:            Filling:            Meringue:

1 ½ cup flour            5-6 cups cut rhubarb            1 tsp cream of tartar

¾  cup butter            2 ½ cup sugar            6 egg whites

3 tablespoons sugar            4 tablespoons flour            ? sugar

Pinch salt             1 cup cream or milk

            6 egg yolks

Bottom crust: Press mixture into bottom of 9x13 pan. Bake at 350° for 20–25 min.

Filling: Cook slowly over low heat until rhubarb is tender & mixture is thickened.  Spread on crust.

Meringue: Beat until stiff.  Spread on filling.  Brown in oven.

Pineapple Delight                        Roger & Ruth Fjordbak

8 egg yolks            In double boiler, cook until thick,

1 med size can crushed pineapple            egg yolks, pineapple & sugar

1 1/3 cup white sugar            Add Jell-O.

1 pkg lemon Jell-O            Beat egg whites. Add sugar.

8 egg whites            Add to above mixture while hot.

2/3 cup sugar            Put ½ of crackers on bottom of 9x15

¼ pkg graham crackers, crushed            cake pan. Pour mixture over crackers.

¼ cup maraschino cherries, chopped            Add remaining graham crackers.

or nuts            Garnish with cherries or nuts.

            Put in refrigerator to chill.

Blue Berry Dessert                        Roger & Ruth Fjordbak

15-18 graham crackers, rolled fine            2 eggs, beaten

½ cup powdered sugar            1 cup sugar

½ cup butter, melted            1 can Blueberry pie filling

1 lg pkg Philadelphia Cream cheese            Ice Cream or Whipped Cream

Preheat oven to 325°. Mix crackers, sugar, and butter together & pat in bottom of 8x10 or 9x12 pan. In a double boiler, soften cream cheese.  Remove from stove.  Add beaten eggs & sugar.  Mix well.  Pour over crust.  Bake 30 min.. Let cool.  Pour pie filling over top.  For topping: use ice cream or whipped cream.

Note: You can use any flavor of pie filling.