3/4 Stick butter
3/4 c Flour
3/4 c Milk
1 c Sugar
2 ts Baking powder
2 c Sweetened fruit
Contributed to the echo by: Pat Knox Fruit Cobbler Melt butter in deep casserole dish. Mix sugar, flour, baking powder, and milk together; pour over melted butter. Don't stir. On top, pour 2 cups sweetened fruit. Bake for 45 minutes to 1 hour at 325 degrees.
1/4 c Shortening
1 Egg
1/2 ts Baking powder
1/4 c Milk
1/2 c Sugar
1 c Flour
1/2 ts Salt
Fruit of choice Contributed to the echo by: Pat Knox Fruit Buckle Cream together shortening and sugar. Add 1 beaten egg, then sift flour, baking powder, and salt to mix. Add flour mixture, alternating with 1/4 cup milk to the egg mixture. Pour into greased 8 inch pan. Spread fruit on top and sprinkle with crumb topping.
1 Package yeast
3/4 c Milk
3/4 c Water
4 T Butter
3 c Flour
1 t Salt
------------------------------FOR THE FILLING------------------------------ 12 oz Dried pears
6 oz Dried prunes, pitted
2/3 c Raisins
3/4 c Walnuts, coarsely chopped
1 T Kirsch
2 1/2 T Sugar
1 pn Ground cloves
1 pn Nutmeg
1 Egg yolk
Dissolve yeast in lukewarm milk: add melted butter. Sift flour with the salt. Add milk to flour. Knead until smooth, allow to rise in covered bowl in a warm place, about 1 hour. Soak pears and prunes overnight in cold water. Cook in the soaking water about 20 minutes, drain off water and put fruit through a meat grinder. Add coarsely chopped nuts to the fruit mixture. Soak raisins in kirsch: add to the mixture, along with sugar and spices. Knead mixture into one-third of the dough, and shape into two narrow loaves. Roll out remaining dough, cut into two rectangles, and wrap around the fruit loaves. Fold the ends under and place on metal baking sheet with the seam on the bottom. Prick several times with a fork. Allow to rise in a warm place for one hour. Brush with egg yolk and bake in a pre-heated 340F oven for about one hour. (From CULINARY EXCURSIONS THROUGH SWITZERLAND, Sigloch Editions, D-7118 Kuenzelsau, Germany, 1985,1988. No ISBN. A translation of KULINARISCHE STREIFZUEGE IM SCHWEIZ, by the same publisher. These people specialize in German regional cookbooks: other titles (unfortunately not translated) include "culinary excursions through" Swabia, Bavaria, Hesse, the Rheinland, Friesland, Baden, Franconia, Pfalz, Westphalia and Niedersachsen.)
1 sm Bottle cherries
1/4 lb Walnuts
1/4 lb Coconut
1/4 lb Chopped dates
Put all ingredients through food chopper and mix well with 1 beaten egg. Roll by tsp. into small balls and roll in sugar.
16 oz Yogurt, vanilla
2 c Strawberrys, frozen, sweetnd
16 oz Topping, non-dairy; thawed
2 ea Pie crust, graham cracker
Fold Yogurt into whipped topping, blend well; fold in strawberries. Spoon into crust Freeze until firm, 4 hrs. or overnight. Remove from freezer 30 minutes before serving and keep chilled in refrigerator. Garnish with additional whole strawberries, if desired. Store any leftover pie in freezer.