Baked Pineapple

1 fresh medium pineapple
½ cup brown sugar
coconut to sprinkle


Remove the rind and eyes from the pineapple. Cut the fruit into quarters lengthwise and remove the core from each wedge. Proceed to slice each quarter into 4 or 5 slices. Cut each slice in half lengthwise. Sprinkle +/- 1 tablespoon brown sugar over each slice. Sprinkle coconut on top. Bake for 15 minutes in a preheated 325 degree oven. Serve 2 slices per person.

Apple Cranberry Crisp

5 lbs. Apples (red and green mix)
2 cup cranberries
3/4 cup sugar
6 tbls. Flour
1 ½ tsp cinnamon

Topping:
1 cup flour
1 cup old-fashioned oats
2/3 cup brown sugar (packed)
½ cup butter, cut in pieces

Peel, core, and cut apples. Place apples in large bowl. Add cranberries, sugar, flour, and cinnamon. Stir together. Place in buttered 13"x9" glass baking dish. Combine topping ingredients. Place on top of fruit. Bake in 350 degree oven until apples are tender, about 1 hour.

Baked Bananas

1/3 cup butter
3 tablespoons lemon juice (juice of ½ lemon)
6 ripe bananas, peeled, sliced lengthwise and then sliced in ½
1/3 cup brown sugar
1 teaspoon cinnamon
grated coconut

Preheat oven to 375 degrees. Place butter in 7"x11" glass baking dish and put into oven to melt. When melted, remove from oven and add lemon juice, brown sugar, and cinnamon to pan and mix together with fork. Place bananas in pan cut side up. When all bananas have been placed in pan, turn each section over to coat bananas. Sprinkle coconut on top. Bake bananas for +/- 15 minutes. Keep warm until serving. Serve 2 slices per customer.

Poached Pears

1/3 cup sugar
1/4 cut orange juice
1 cinnamon stick
1 teaspoon vanilla
3/4 cup water
4 medium pears, peeled, halved, cored, and pitted

In a large skillet bring sugar, orange juice, cinnamon, vanilla, and water to a boil. Add pears, reduce heat, and simmer, covered for 10 to 15 minutes. Remove cinnamon, place pear and spoon full of juice in each bowl and serve.

Strawberry Rhubarb Crisp

3 cups rhubarb cut into 1" pieces
2 cups strawberries cut into halves
1 egg, beaten
1 tablespoon lemon juice
1 1/4 cup sugar
3 tablespoons flour

Topping
2/3 cup flour
2/3 cup old-fashion oats
1/3 cup brown sugar
1/4 cup butter, cut into pieces

Combine rhubarb and strawberries and pour into a shallow 9"x9" baking dish. In small bowl, beat the egg and lemon juice, stir in the sugar, and blend in the flour. Pour over the rhubarb-strawberry mixture. Combine topping ingredients until resembles corn meal. Sprinkle on top of rhubarb mixture. Bake at 350 until rhubarb is tender (45-50 minutes). Serve with spash of cream or ice cream.

Blueberry Peach Cobbler

Blueberry peach filling:
1/4 cup sugar
1/4 cup flour
½ teaspoon salt
1 3/4 cup. Fresh blueberries
1 ½ cups (1 lb.) Fresh peaches, peeled, pitted and sliced
2 tablespoons lemon juice
2 tablespoons butter

1 cup flour
2 teaspoons baking powder
1/4 cup plus 2 tablespoons sugar
½ teaspoon salt
1/4 cup butter, cut into bits
1/3 cup milk
1 egg, slightly beaten
2 teaspoons cinnamon

Preheat oven to 400 degrees. Mix sugar, flour, and slat in medium bowl. Add blueberries, peaches, and lemon juice and toss the mixture to coat fruit. Place fruit mixture in greased 7"x11" baking dish. Bake for 15 minutes or until hot and bubbling.

While fruit is baking, mix topping. Combine flour, baking powder, 2 tablespoons sugar, and salt. Cut in the butter with a pastry blender until mixture resembles coarse meal. Add milk and egg. Stir with fork until just blended. Remove fruit from over and drop topping mixture onto top of hot fruit. Return to oven and bake until lightly browned, 15 to 20 minutes.

Whisk together remaining 1/4 cup sugar and cinnamon, sprinkle over cobblers.

Note: Frozen unsweetened blueberries and peaches may be substituted if fresh fruit is unavailable. Can also be made with blackberries and peaches.