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Quick & EasyBy Beverly Barbour
COULDN'T BE EASIER DESSERTSUnfortunately not every entry in a contest can be a winner but there were many winning recipes in the recent recipe contest. Here are a few of them chosen just to make you life easier and more fun. Donna Evans of Turpin, OK, submitted a Peach Tart recipe that is so simple that a child can make it. Her recipe calls for caramel topping (the kind you put on ice cream) but you could probably use chocolate or berry topping and you could substitute other fruits for the peaches. If you used canned fruit be certain to drain it well. QUICK AND EASY FRUIT PIZZAAn easy recipe for substitutions;use any kind of ice cream topping and any fruit. 1 package crescent roll dough Preheat oven to 350 F. Press crescent roll dough to cover round pizza pan (preferably glass). Mix cream cheese, sugar and vanilla until smooth; spread on dough. Sprinkle with fruit and nut. Drizzle ice cream topping over fruit. Bake 20 to 25 minutes, until lightly browned. makes 6 to 8 servings. Patty Miller of Onida, SD, has perfected a recipe for caramel sauce that could be used in the Quick and Easy Fruit Pizza recipe. Patty says, "Our family really likes dipping apples in warm caramel and eating them. With three boys dipping, the store bought cans were ruining by grocery budget. So I started experimenting with ingredients and finally had a dip that they like better than the store bought. The boys and their dad had lots of fun eating the flops while I was perfecting the recipe." CARAMEL DIPWonderful for dipping slices of firm fresh fruit such as apples and pears, or pour it over ice cream. Or, top apple pie with a scoop of ice cream and then a bit of this caramel sauce. 1/2 cup butter Combine all ingredients except vanilla in a microwave safe container or double boiler. Bring to a boil and cook to softball stage. Remove from heat; add vanilla. Cut apples into slices and dip in warm sauce. Store in refrigerator and heat as needed or serve it cold. Makes about 5 cups. Ardith Stute of Imperial, NE, reports that this "fast and simple dessert has been used in my family for a lot of years." The oldies really are the goodies, aren't they? BAKED RAISIN DUMPLINGSServe these cinnamon dumpling topped with whipped cream or ice cream. Syrup: Preheat oven to 375 F. In a heavy 9-inch, ovenproof skillet boil water and sugar to dissolve sugar. Meanwhile, combine first 5 dumpling ingredients; stir in milk and raisins. Drop dumpling by spoonfuls into pan of syrup and bake 1/2 hour or until browned and cooked through. Serve with cream or ice cream. Make 4 to 6 servings. Alma Langstraat of Hespers, IA, submitted a quick recipe that is really appealing and so was her presentation. A green barrel of red apples stands at attention on the corner of the page. Alma must be as handy using a computer as she is in the kitchen. APPEALING APPLESServe these apples, which taste much like apple pie filling, warm with cream or ice cream. 2 tablespoon butter (don't use margarine) Melt butter in large skillet. Add apples. Combine sugar and cinnamon and sprinkle over apples. Cover skillet and cook over low heat for 10 minutes. Remove cover and cook over medium heat, stirring frequently, until apples are glazed, tender and slightly transparent. Make 4 to 6 servings.
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