Berries

Mid June

July 5

Peaches

Apples

Fruit Dip
1-8oz package cream cheese
1-7oz jar marshmallow cream
5-large strawberries (8-10 small)
1-Tbsp water

Allow cream cheese to soften.  Mix cream cheese with marshmallow cream.  Set aside.  Place strawberries and water in blender.  Combine above ingredients, stir. 

Suggested fruit; apples, pineapple, strawberries, green grapes.

Butterscotch Peach Pie
3 1/2 cups sliced peaches
pastry for 2-crust 9-inch pie

1/2 cup light brown sugar, packed

2 tablespoons all-purpose flour

dash salt

1/4 cup butter

2 teaspoons lemon juice

Place peaches in pastry-lined 9-inch pie plate. Combine the brown sugar, flour, and salt in a saucepan.  Add butter.  Cook, stirring constantly, until thick and smooth.  Remove from heat; stir in lemon juice then pour over peaches.

Make a lattice-style top, cut dough into 1/2 inch-wide strips.  Arrange dough strips across top of filling. Form the lattice by arranging more dough strips at right angle to first set of dough strips, weaving the strips if you wish.  Trim dough strips even with the overhang on bottom crust.  Tuck ends of dough strips and overhang under press to seal.  Crimp edges.

Oatmeal Fruit Crisp

2 c. Oatmeal

1 c. firmly packed Brown Sugar

2/3 c. melted Butter

Mix above ingredients with fork until mixture resembles coarse crumbs.  Peel, core and slice 6 large apples (or 1 quart of blueberries, cherries or peaches).  Place in 8 inch pan.  Sprinkle 2 tbsp. lemon juice over fruits.  Sprinkle crumb mixture over top.  Bake 45 minutes at 375 degrees.

Apple Butter Pie

1/2 Cup Anderson & Girls Apple Butter (Any Style)
4 eggs slightly beaten

2 cups milk

1/2 cup packed brown sugar

1-1/2 tsp cornstarch

1 unbaked pie shell

Combine first 5 ingredients.  Beat slowly until blended.  Pour into crust.  Cover edges of pie with Foil to prevent burning.  Bake at 375 for 25 minutes.  Remove Foil and bake 20 minutes more.  Cool.  Serve topped with whipped cream and a dash of cinnamon.

Crock Pot Apple Butter

5-1/2 pounds apples, peeled and finely chopped

4 cups sugar

2-3 teaspoons ground cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon ground nutmeg

1/4 teaspoon salt

Place apples in slow cooker.  Add rest of ingredients and mix well.  cover and cook on high for 1 hour.  Reduce heat to low.  cover and cook 9-11 hours or until thick and dark brown, stirring occasionally.  Uncover and cook 1 more hour.  If a smoother apple butter is desired, may puree in blender or food mill.  Process 10 minutes in hot water bath in pint jars or may freeze.

Two Fruit Frosty

1-1/2 cups fresh or frozen blueberries
1 cup frozen unsweetened sliced peaches, thawed

1 cup milk

1 cup (8 oz) vanilla yogurt

1/4 cup honey

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

Cinnamon sticks, optional

Combine blueberries, peaches and milk in a blender; cover and process on high.  Ad yogurt, honey, cinnamon and nutmeg; blend well. Pour into glasses.  Garnish with cinnamon sticks if desired.  Serve immediately.  Yield:  4 (1 cup) servings.