Sweet Spring
Selections
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Submit your
favorite recipes to
Reader Recipes
P.O. Box 2340
Glen Allen, VA
23058-2340.
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Caramel Apple Salad
From Elaine Barnett of Ruckersville
Ingredients:
 | 1 stick butter, melted |
| 1 cup powdered sugar |
| 1 egg |
| 8-oz. tub whipped cream topping, thawed |
| 6-oz. can crushed pineapple, drained |
| 2 lg. Granny Smith apples, cut into chunks |
| Optional: chopped walnuts and cherries |
Directions: Mix butter, powdered sugar and egg. Fold
in whipped topping, pineapple, apple chunks, walnuts and cherries.
Refrigerate before serving.
Pear Jam
From Sandy Fleming of Paducah, KY
Ingredients:
| 4 cups finely chopped pears |
| 1 box Sure-Jell |
| 1/2 t butter or mrgarine |
| 5 cups sugar |
| 4 pint jars, lids and bands |
Directions: Wash jars, lids and bands; place jars on
rack in large pot and place lids in a small saucepan. Cover with water and
boil both for 10 minutes. Drain jars on a clean towel. Put fruit into
large 6- or 8-qt. pot. Add 1 box Sue-Jell pectin and 1/2 teaspoon butter
or margarine to fruit. Bring mixture to a full rolling boil over high
heat, stirring constantly. Quickly add sugar to fruit; bring to full
rolling boil, stirring constantly. Continue boiling for 1 minute, stirring
constantly. Remove from heat, skim off any foam with large metal spoon and
fill all jars immediately to 1/4 inch of the tops. Wipe the jar rims and
threads clean and cover quickly with the lids. Screw bands tightly. Invert
jars for 5 minutes, then turn upright. After 1 hour, check seals or use
water bath process as directed by USDA. Yields 6 1/4 cups.
Peachy Punch
From Joann Frazier Hensley of McGaheysville
Ingredients:
| 1 (11.5-fl. oz.) frozen orange/pineapple/apple concentrate
(thawed) |
| 2 qts. peach frozen yogurt |
| 1/2 gallon reduced-fat milk |
| 3-liter cold diet ginger ale |
Directions: Combine the first three ingredients in a
large punch bowl. Add ginger ale and stir until the consistency of a
smoothie. Serve immediately. Yields 40 servings. Note: This is a
great-tasting punch and is lower in calories.
Peppermint Wafer Dessert
From Jacqueline Buchanan of Dayton
Ingredients:
| 1/2 lb. peppermint stick candy, crushed |
| 1/2 cup light cream |
| 1 1/2 cups heavy cream, whipped |
| 1/2 T unflavored gelatin |
| 2 T cold water |
| 10-oz. pkg. chocolate wafers |
Crush candy, add light cream and heat in double boiler until candy
dissolves. Add gelatin softened in water. Chill until partly set. Fold in
whipped cream. Break wafers in half and stand around side of 9-inch square
pan. Place layer of wafers in bottom of pan, spread with 1/2 mixture, top
with second layer of wafers. Spread rest of topping. Top with wafers.
Chill 12 hours. Cut into squares.
Brown Sugar Pecan Cookies
From Judi Dellinger of Richmond
Ingredients:
| 1/2 cup butter of margarine, softened |
| 1 1/4 cups packed brown sugar |
| 1 egg |
| 1 1/4 cups flour |
| 1/4 t soda |
| 1/8 t salt |
| 1/2 cup coarsely chopped pecans |
Directions: Preheat oven to 350 degrees. Mix butter,
brown sugar and egg. Stir in remaining ingredients. Drop enough dough by
the teaspoonful about 2 inches apart onto ungreased baking sheet. Bake 12
to 15 minutes, or until set. Makes about 3 dozen.
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