Ingredients

• 3 (15.5 ounce) cans apricot halves, drained
• 1 cup flour
• ½ cup sugar
• 1/3 cup ground almonds
• ½ cup cold butter
• 1 pinch salt
• 1 tablespoon flour
• 2 teaspoons vanilla

Directions

1.Preheat oven to 375ºF.

2.Drain apricot halves and set aside.

3.Combine the sugar and flour. Cut butter into small cubes.

4.Add butter to sugar/flour mixture using a mixer (or by hand using a pastry blender), blending to a granule-like texture.

5.In a food processor or a blender, grind almonds to nearly a fine powder. Add almonds and salt to butter mixture; stir well.

6.In a separate bowl, combine the apricots with a tablespoon of flour and 2 teaspoons of vanilla. Mix until fruit is well coated.

7.Spoon fruit into a 1½-quart casserole dish (or an 8” deep soufflé dish) and pour crisp topping mixture on top. Pat down firmly.

8.Bake for approximately 30 minutes or until the top is lightly golden brown.

Source

• Apricots, Canned by the US Department of Agriculture, public domain government resource — original source of recipe

Ingredients

* 1 pt. fresh blueberries

* 1 lemon

* 1 pt. vanilla ice cream

* Mint sprigs

Directions

1.Puree blueberries in blender container.
2.Soften ice cream in microwave oven for 30 seconds. Add ice cream to pureed blueberries and blend until smooth.
3.Pour into freezer container and freeze for about one hour. Before serving, blend a few seconds until smooth.
4.Spoon into tall glasses, which have been chilled in refrigerator for at least one hour.
5.Slice lemon into thin slices. Cut each slice half way across the pulp to fit glass rim.
6.Garnish with lemon slices and mint sprigs.

Serves: 4

* 2 (11 oz) cans mandarin orange segments, drained

* 2 (15 oz) cans fruit cocktail, drained

* 2 cups flaked coconut

* 2 cups miniature marshmallows

* 1 (8 oz) container whipped cream

Directions

1.Mix the mandarin oranges, fruit cocktail and coconut in a large bowl.

2.Fold in the whipped cream and marshmallows.

3.Chill for at least an hour.

4.Stir again before serving.

Serves: 8

* 1 ready made chocolate wafer pie crust
* 2 packages chocolate pudding
* 3 cups skim milk
* 1/4 cup Irish whiskey
* 2 tablespoons instant coffee
* 1 (8 ounces) container fat-free whipped topping

Directions

1. In a saucepan, combine pudding, skim milk, whiskey and coffee and cook until mixture begins to thicken. Cool slightly then pour into pie shell and refrigerate an hour before serving.
2. Put whipped topping before serving. Serves 8.

Directions

1. Peel the oranges, making sure every last bit of the rind is removed.
2. Slice the oranges across the centre and arrange with the Apple slices on a plate.
3. Using a seive, sprinkle the cinnamon on top of the fruit.

* 1 pk Yellow cake mix
* 5 c Chopped fresh or frozen rhubarb
* 1 c Sugar
* 1 c heavy cream

Directions

1. Mix cake as instructed on package.
2. Pour batter into a greased 13″ x 9″ x 2″ baking pan.
3. Spread rhubarb over batter.
4. Sprinkle with Sugar; pour cream over top.
5. Do not mix.
6. Bake at 350 degrees for 35-40 minutes or until cake tests done.
7. Yield: 12-16 servings.

2 cups milk
4 eggs
2/3 cup sugar
3 cups cooked rice (brown rice works as well as, if not better than, white rice)
1 cup raisins, if desired
Cinnamon, nutmeg, vanilla extract to taste

Preparation

Mix milk, eggs, sugar in a 3 quart casserole dish until thoroughly mixed and frothy.
Mix in cinnamon, nutmeg, vanilla.
Mix in rice, then put in raisins. Do not mix in raisins, or they will all wind up on the bottom!
Place casserole in a larger baking pan with about 1 inch of water.
This will keep the bottom from cooking too fast and burning.
Bake in a 325 degree oven until set, about 1.5 hours.

Retrieved from “http://en.wikibooks.org/wiki/Cookbook:Rice_Pudding“

Procedure

Throw everything in an ice cream freezer.
Turn the ice cream freezer on.
Let it freeze.
Stick it in the refrigerator freezer.
Let ripen for a few hours. Stir every now and then.

Ingredients

2 (11 oz) cans mandarin orange segments, drained
2 (15 oz) cans fruit cocktail, drained
2 cups flaked coconut
2 cups miniature marshmallows
1 (8 oz) container whipped cream

Procedure

Mix the mandarin oranges, fruit cocktail, and coconut in a large bowl.
Fold in the whipped cream and marshmallows.
Chill for at least an hour.
Stir again before serving.

Retrieved from “http://en.wikibooks.org/wiki/Cookbook:Ambrosia_Fruit_Salad“

Ingredients

4 sticks butter (2 C)
2 C dark molasses
2 t cinnamon
a little allspice
1 t ground cloves
1 lb dark brown sugar
1 t nutmeg
1 T ground ginger (or several times more for spicier ginger flavor)
a little black pepper
10–12 C flour
Makes 500 cookies
Procedure

Soften butter and put in a large bowl; add molasses, sugar, and spices; mix.
Add flour, mixing in one cup at a time up to 10 cups, working first with a fork, then by hand. Add another cup or two of flour until the dough holds together.
Let cool.
Preheat oven to 350°F.
Roll as thin as possible and cut with cookie cutters.
Bake for 7 minutes per batch. Let cool on a rack.

Retrieved from “http://en.wikibooks.org/wiki/Cookbook:Ginger_Snap“