Mmm ...
What’s in the Oven?!
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Submit your
favorite recipes to
Reader Recipes
P.O. Box 2340
Glen Allen, VA
23058-2340.
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Grammy’s
Apple Crisp
From April Whitescarver of Fredericksburg
Ingredients:
 | 6 cups
thin-sliced, peeled Granny Smith apples |
| 1⁄3 cup
sugar |
| 1 t cinnamon |
| 1⁄2 t
salt |
| 2 t butter or
margarine, melted |
Topping:
| 3⁄4 cup
sugar |
| 1⁄2 cup
all-purpose flour |
| 1⁄3 cup
butter or margarine |
Directions: Mix
apples and other ingredients. Combine in greased 8-inch pan. Combine
topping ingredients until crumbly. Sprinkle topping on apples. Bake at
375˚ for 45 minutes or until apples are tender. Serve with whipped
topping. Makes 8 servings.
Fluffy Pecan Dessert
From Carolyn Brown of Mineral
Ingredients:
| 3 egg whites |
| 1 cup sugar |
| 1 t baking
powder |
| Dash of salt |
| 1 t vanilla |
| 1 cup chopped
pecans |
| 1 cup crushed
Corn chex cereal |
| Whipped cream |
Directions: Preheat
oven to 350˚. Beat egg whites until soft peaks form; add sugar,
baking powder and salt. Beat until sugar is dissolved and meringue is
stiff. Stir in vanilla, pecans and cereal crumbs. Spread filling evenly in
greased 9-inch pie plate. Bake for 30 minutes or until lightly browned.
Cool. Top with whipped cream, sprinkle with additional chopped pecans.
Onion Pie
From Adriane Glisson of Midlothian
Ingredients:
| 1 cup crumbled
Ritz crackers |
| 1⁄2
stick butter, melted |
| 2 cups vidalia
onion |
| 2 eggs |
| 3⁄4 cup
milk |
| 1⁄4 cup
grated cheddar cheese |
| Salt, pepper
and paprika to taste |
Directions: Mix crackers and melted butter to form crust. Sauté
onions in butter until clear. Place on top of crust. Mix eggs, milk, salt,
pepper and paprika and pour over onions. Sprinkle cheese on top and bake
at 350˚ for 30 minutes.
Blue Ribbon Carrot Cake
From Mimi Kimball of LaPlata, MD
Ingredients:
| 2 cups flour |
| 2 cups sugar |
| 2 t baking
soda |
| 2 t cinnamon |
| 1 t ginger |
| 1 t cloves |
| 1 t salt |
| 11⁄2 cup
oil |
| 4 eggs |
| 3 cups grated
carrots |
| 1 cup chopped
nuts |
Directions: Combine flour, sugar, baking soda, cinnamon, ginger,
cloves and salt. Add oil and eggs and mix well. Add grated carrot and
chopped nuts. Pour evenly into two greased and floured 9-inch round pans.
Bake at 350˚ for 30 minutes.
Icing: Cream
1 (8-oz.) pkg. cream cheese and 1 stick butter. Add 1 box confectioners
sugar, 2 teaspoons vanilla, and 1 cup finely chopped nuts. Spread between
and over cake layers.
Posh Squash
From Fannie Holliday of Goode
Ingredients:
| 2 lbs. squash |
| 2 eggs |
| 1 cup
mayonnaise |
| 1 small onion |
| 1⁄4 cup
chopped green pepper |
| 1 cup grated
Parmesan cheese |
| Salt and
pepper |
Directions: Cook squash and onion (do not overcook — leave
crunchy). Beat eggs and add remaining ingredients. Add drained, cooked
vegetables. Put in buttered dish and bake at 350˚ until firm.
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