Reader Recipes

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Reader Recipes
P.O. Box 2340
Glen Allen, VA 23058-2340.

Caramel Apple Salad

From Elaine Barnett of Ruckersville


bullet1 stick butter, melted
bullet1 cup powdered sugar
bullet1 egg
bullet8-oz. tub whipped cream topping, thawed
bullet6-oz. can crushed pineapple, drained
bullet2 lg. Granny Smith apples, cut into chunks
bulletOptional: 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


bullet4 cups finely chopped pears
bullet1 box Sure-Jell
bullet1/2 t butter or mrgarine
bullet5 cups sugar
bullet4 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


bullet1 (11.5-fl. oz.) frozen  orange/pineapple/apple concentrate (thawed)
bullet2 qts. peach frozen yogurt
bullet1/2 gallon reduced-fat milk
bullet3-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


bullet1/2 lb. peppermint stick candy, crushed
bullet1/2 cup light cream
bullet1 1/2 cups heavy cream, whipped
bullet1/2 T unflavored gelatin
bullet2 T cold water
bullet10-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


bullet1/2 cup butter of margarine, softened
bullet1 1/4 cups packed brown sugar
bullet1 egg
bullet1 1/4 cups flour
bullet1/4 t soda
bullet1/8 t salt
bullet1/2 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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