Honey Baked Apples

INGREDIENTS:

6 green apples
1 1/2 cups fresh cranberries
2 1/4 cups water
3/4 cup packed brown sugar
3 tablespoons honey
6 scoops vanilla ice cream

DIRECTIONS:

Preheat the oven to 350 degrees F (175 degrees C).

Core the apples, and remove the peel from the top third of each one. Place them in a baking dish, and fill the core holes with as many cranberries as you can fit.

Meanwhile, stir together the water, brown sugar and honey in a small saucepan. Bring to a boil, stirring occasionally to dissolve the sugar and honey if necessary. Once it comes to a boil, pour the mixture over the apples.

Bake for 1 hour in the preheated oven, basting with the juices every 15 to 20 minutes. Serve with vanilla ice cream.

Angel Salad

INGREDIENTS:

1 (6 ounce) package lime flavored gelatin mix
2 cups hot water
2 (3 ounce) packages cream cheese, softened
1 (8 ounce) can crushed pineapple, drained
20 ounces diced pimento peppers, drained
1 cup diced celery
1 cup chopped pecans
1 cup heavy cream

DIRECTIONS:

In a small bowl, dissolve the lime flavored gelatin in hot water. Allow it to cool for 10 minutes.

In a medium bowl, mix together the cream cheese, pineapple, pimento peppers, celery and pecans. Fold in the gelatin. Chill in the refrigerator 1 hour, or until thickened but not firm.

Whip the heavy cream in a small bowl until thickened. Fold into the gelatin mixture. Refrigerate 3 hours, or until firmly gelled.

Bing Cherry Gelatin Mold

INGREDIENTS:

1 (16.5 ounce) can pitted Bing cherries, drained, juice reserved
1 (12 fluid ounce) can cola-flavored carbonated beverage
1 (6 ounce) package black cherry flavored gelatin mix
1 (15.25 ounce) can crushed pineapple, drained
1 cup chopped pecans

DIRECTIONS:

In a saucepan, combine the reserved cherry juice with the cola.

Bring to a boil, and stir in the gelatin until dissolved. Remove from the heat, and mix in the drained cherries, drained pineapple, and chopped pecans.

Pour mixture into a mold sprayed with non-stick cooking spray, and refrigerate for at least 24 hours before serving.

Boiled Custard

INGREDIENTS:

5 eggs, beaten
2 cups white sugar
2 quarts milk
1 pinch salt

DIRECTIONS:

Cream together the eggs and sugar. Fill the lower pan of a double boiler 1/3 full of water, and bring to a low boil.

In the top of the double boiler add the creamed mixture, milk and salt; stir until mixture thickens and coats a spoon.

Serve warm or chilled.

Cherry Delight

INGREDIENTS:

6 egg whites
2 cups white sugar
3/4 teaspoon cream of tartar
2 cups crushed saltine crackers
1 cup chopped walnuts
2 teaspoons vanilla extract
2 (21 ounce) cans cherry pie filling
1 (16 ounce) package frozen whipped topping, thawed

DIRECTIONS:

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.

Beat egg whites until stiff. Gradually add the sugar and cream of tarter; beat until sugar is dissolved.

Add crackers, nuts and vanilla. Pour into prepared pan and bake for 25 minutes in the preheated oven.

Remove from oven, cool and cut into squares. Top each serving with pie filling and whipped topping.