Ingredients

• 2 small fresh pineapples
• sugar
• 1 1/4 cups pineapple juice
• 3/4 cup water
• grated rind and juice of 1 lemon
• 1 1/4 cups whipping cream, whipped
• 3 T. kirsch

Directions

Cut pineapples in half lengthwise, leaving on the green tops. Remove flesh and juice, being careful not to break through shell. Discard hard core. Sprinkle insides of shells with a little sugar; chill. Mash pineapple flesh with fork. Add pineapple juice, water, 1 cup sugar, and lemon rind. Bring to a boil; boil for 5 minutes. Strain; add lemon juice. Freeze for 4 hours. Beat mixture with a fork. Fold in whipped cream and kirsch. Return to freezer. Just before serving, spoon mixture into chilled pineapple shells.

Serves 4

Ingredients

• 1-1/2 cups vanilla yogurt
• 2-3 tablespoons orange juice
• dash nutmeg
• 1 Golden Delicious apple, cored and sliced
• 1 Red Delicious apple, cored and sliced
• 1 banana, sliced
• 1/2 cup red grapes, seeded and halved

Directions

Combine yogurt, orange juice, and nutmeg in bowl and mix. In another bowl, combine and mix fruit. Serve with dressing on salad plates lined with lettuce. Serves 3.

Ingredients

• 3/4 cup raisins or dried cranberries
• 6 cups chopped cored peeled Granny Smith or other tart apples
• Grated zest and juice of 1 lemon
• 1 cup unsweetened apple juice
• 1 package (1.75 ounces) regular powdered fruit pectin
• 9 cups granulated sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg

Directions

Serve this luscious apple jam on bread, or as a filling for mini-tarts or a topping for spongecake or ice cream.

Prepare canner, half-pint jars and lids.

In a food processor fitted with a metal blade, pulse raisins until finely chopped. Set aside.

In a large, deep stainless steel saucepan, combine apples and lemon zest and juice. Bring to a boil over high heat, stirring frequently. Reduce heat and boil gently, stirring occasionally, until apples begin to soften, about 10 minutes. Remove from heat and whisk in pectin until dissolved. Stir in raisins. Return to high heat and bring to a boil, stirring frequently. Add sugar all at once and return to a full rolling boil, stirring constantly. Boil hard, stirring constantly, for 1 minute. Remove from heat and stir in cinnamon and nutmeg. Skim off foam.

Ladle jam into hot jars, leaving 1/4 inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot jam. Wipe rim. Center lid on jar. Screw band down until fingertip-tight.

Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 10 minutes. Remove canner lid. Wait 5 minutes, then remove jars, cool and store.

Makes about 6 half-pint jars.

– “Ball Complete Book of Home Preserving”

Ingredients

• 1/3 cup sugar
• 1 teaspoon nutmeg
• 1/2 teaspoon cinnamon
• 1/8 teaspoon salt
• 4 large cooking apples
• 5 tablespoons butter

Directions

Combine the sugar, nutmeg, cinnamon and salt. Wash, core and slice the apples into 1/2-inch thick rings. Heat the butter in frying pan. Add the apple rings and half of the sugar mixture. Cook for about 3 minutes. Turn the apples and sprinkle with the remaining sugar mixture. Cook until the apples are about transparent. Serve hot! Good served over ice cream.

Source: The Amish Cook

Ingredients

• cut up fresh pineapple
• 1/2 cup of sugar (more or less to your taste)
• cashews
• macadamia nuts
• bar chocolate, chopped
• dash of cinnamon
• dash of ginger

Directions

Mix ingredients together and serve over vanilla ice cream.

Source: Fine Living Channel