Fruit Crisp

You can substitute fresh peaches, blueberries, rhubarb, or other fruit.

Layer fruit in a greased 9 x 13" pan, about 1-2" deep. (About 8 peeled and sliced tart apples).

Sprinkle 1/2 cup water over fruit.


2 cups brown sugar
1 cup flour
1 cup oats
2 tsp. cinnamon

Cut in 1 stick of butter (no substitutes) with a pastry blender.
Sprinkle over top of fruit. *Important- Don't blend topping mixture into fruit or you will have glue instead of "crisp".

Bake at 375 degrees 30-40 minutes until top is golden brown and fruit is tender.


Lemon Cloud Dessert


1 stick margarine/butter, softened
1 cup flour
cup walnuts, chopped

Mix ingredients and press into a 9x13" pan. Bake at 350 for 15-20 minutes; let cool.

8 oz. cream cheese, softened
1 cup powdered sugar
1 cup whipped topping
2 pkg. (3 oz.) instant lemon pudding
3 cups milk

Combine cream cheese, sugar, and whipped topping; pour in crust. Mix pudding with milk; pour over creamed cheese mixture.

Spread 1 cup whipped topping over pudding mixture. Sprinkle on cup chopped nuts. Chili at least 3 hours.



Microwave Rice Pudding

Combine: 1/3 c. sugar

1/4 tsp. salt

3 level TBSP. cornstarch

Stir. Add 2 1/4 c. milk, whisk in well. Microwave 4-5 minutes, stirring each minute. Beat 2 eggs in a cup. Add a little hot liquid, stir. Repeat until the cup is full- slowly add this to hot mixture, stirring. Cook again, letting it boil up 2 times, each times stirring well. Add 1 1/2 c. cooked rice, 1 tsp. butter, and 1 tsp. vanilla.



Microwave Apple Crisp


This is a great recipe for summer! Serve warm with vanilla ice cream...

4 medium apples (choose a tart apple for the best apple crisp- Granny Smith, McIntosh, or Jonathan)
2/3 cup brown sugar
1/2 cup flour
1/2 cup rolled oats
3/4 tsp. cinnamon
1/3 cup soft butter

In an 8" round greased glass baking dish, arrange apples. Blend remaining ingredients until crumbly. Spread onto apples. Microwave on high 5-6 minutes, rotating while cooking. Test apples with a fork to be sure they are tender. Cool.



Angel Trifle


5 Stars!

Make a regular angel food cake, according to package directions. Let cool one hour, at least.
Meanwhile, make a small box of vanilla instant pudding. Refrigerate.
Also, cook a small box of strawberries with sugar (reserve 3 TBSP out), 2 tsp. lemon juice, and 1 TBSP. cornstarch. Cook until juices are a clear red. Let cool.
Mix the strawberry reserve (3 TBSP.) with 1 tsp. vanilla and a small container of Cool Whip. Refrigerate.
After you turn out the angel food cake on a platter, take a sharp knife and cut in the center to the middle all of the way around. Remove top half and place out of the way on a plate with a large spatula. Then begin cutting a trench in bottom part of cake. Cut 1 inch away from edge and one inch away from center. Cut out a vertical ring, basically, between the center ring and the edge ring. Save the pieces and tear into 1 inch sizes.
Then, spoon half the strawberry thickened mixture in trench, then put half of the angel food pieces, then half of the vanilla pudding. Repeat. Then put the top half back on the cake and frost with the strawberry whipped cream.

You can also make this the easy way: Crumble angel food cake in the bottom of a 9x13" pan. Spoon on the layer of strawberry mixture, then the layer of vanilla pudding, then the layer of Cool Whip mixture. It's less fussy and still tastes wonderful.



Butterscotch Pudding


1 cup packed light brown sugar

1/3 cup cornstarch

1/4 tsp. salt

(Mix in saucepan)

Add 4 cups milk. Stir well and heat on low until thickened, stirring often.

Lightly beat 4 egg yolks in a bowl. Add a little of the hot liquid and stir. Then slowly pour the egg mixture into the hot liquid, stirring well.

Let cook a couple of minutes (change spoon). Take off heat and add 2 TBSP. butter and 2 tsp. vanilla. Stir well and let cool.

1 large, 13 x 9" pan) Halve the recipe if making one pie.


Fresh Blueberry Breeze



3 cups graham crackers, crushed

1/2 cup melted butter or margarine

1/2 cup sugar

Combine above ingredients and spread evenly in ungreased pan.


4 eggs

1 cup sugar

2 tsp. vanilla

2 (8 oz) pkgs. cream cheese, softened.

Beat eggs until thick and light. Gradually add sugar and vanilla and continue beating. Beat in cream cheese well. Pour over crust and bake at 350 degrees until a knife inserted in cheesecake mixture comes out clean. Do not overbake.


1 (12 oz) pkg. frozen blueberries

1 cup sugar

1/2 c. water

2 large (rounded) TBSP. cornstarch.

Mix topping ingredients gently and microwave or cook until mixture is thick. Alternately, you could use 2 cans of any flavor pie filling.

Pour topping over filling and refrigerate.

A Taste Of Iowa Cookbook, 1983