Frozen Hawaiian Pie

Linda App

Ingredients
1 (14 oz.) can sweetened condensed milk
1 (12 oz.) container frozen whipped topping, thawed
1 (20 oz.) can crushed pineapple, drained (may use tidbits)
2 Tbsp. lemon juice
2 medium-sized, ripe bananas, mashed (not over-ripe)
1 large orange, peeled and sectioned (may use drained mandarin oranges)
1/2 C sweetened flaked coconut
1/2 C walnuts
3/4 C maraschino cherries
2 (9″) graham cracker crusts
garnishes (optional)- chopped pineapple, maraschino cherries, chopped walnuts, whipped toppings, toasted coconut, fresh mint sprigs.

Directions
1. Stir together condensed milk and whipped topping in a large bowl. Fold in next 7 ingredients. Pour into graham cracker crusts.
2. Cover and freeze 12 hour or until firm. Remove from freezer and let stand 10 – 15 minutes before serving. Garnish if desired.



Heirloom Tomato Pie

Linda App

Ingredients
2 1/2 lbs. heirloom tomatoes, sliced 1/4″ thick
1/2 tsp. salt
1 refrigerated pie crust
1/4 C plain bread crumbs
8 oz. fresh mozzarella, sliced 1/8″ thick
1/2 C fresh basil leaves
1/4 C shredded parmesan
fresh cracked black pepper
1 egg, beaten (optional)

Directions
1. Preheat oven to 375 degrees.
2. Place sliced tomatoes, single layer, on paper towels. Sprinkle one side with 1/4 tsp. salt. Let stand 10 minutes. Gently pat salted side of tomatoes with paper towels to absorb some of the moisture. Flip tomatoes and sprinkle with 1/4 tsp. salt.
3. Meanwhile, fit pie crust into 9″ pie pan. Sprinkle crumbs evenly over the bottom. Place half the mozzarella over the bread crumbs, along with third of the tomatoes and a third of the basil. Sprinkle with 2 Tbsp. of parmesan. Layer with a third of the tomatoes, a third of the basil and the remaining mozzarella. Layer with remaining tomatoes, basil and parmesan. Season with pepper and, if desired, brush edges of crust with beaten egg.
4. Bake for 40-45 minutes, until crust is browned. Cool for 10-15 minutes before slicing.

note: pie will have moisture. For a less wet pie, seed the tomatoes.

Blackberry-Rhubarb Cobbler

Linda App

Ingredients
4 C blackberries
4 C rhubarb, cut into 1″ pieces
2 Tbsp. quick-cooking tapioca
1 Tbsp. lemon juice
1 Tbsp. lemon zest
3/4 C sugar
1 C old-fashioned oats
1/4 C flour
1/2 C light brown sugar
5 Tbsp. cold butter, cut into small pieces

Directions
1. Preheat oven to 350 degrees.
2. In a bowl, combine blackberries, rhubarb, tapioca, lemon juice, lemon zest, and sugar.
3. In a separate bowl, combine oats, flour, and brown sugar. Add butter ; mi in with your hands until kit resembles coarse meal.
4. Pour fruit mixture into 2 qt. baking dish. Top with with oat mixture. Bake for 1 hour, or until topping is browned. Let stand 10 minutes before serving.

Macadamia Triangles

Linda App

Ingredients

Sweet Pastry Crust
1 C flour
1/4 C sugar
1/8 tsp. salt
6 Tbsp. cold butter
3 Tbsp. cold water

Macadamia filling
1 (7 oz.) jar macadamia nuts
2/3 C packed light brown sugar
1 large egg
2 tsp. vanilla

Directions
1. Preheat oven to 425 degrees. Grease 9×9 metal baking pan. Line with foil; grease foil.
2. Prepare Sweet Pastry Crust: In medium bowl, combine flour, sugar, and salt until mixture resembles coarse meal. Sprinkle water, about 1 Tbsp. at a time, into flour mixture. Mix lightly with fork after each addition of water until dough is just moist enough to hold together. With lightly floured hands, press dough evenly into the bottom of prepared pan. With fork, prick dough in 1″ intervals to prevent dough from puffing and shrinking during baking.
3. Bake for 15-20 minutes, until golden (crust may crack slightly during baking). Cool completely in pan on wire rack. Reset oven temperature to 375 degrees.
4. Prepare Macadamia Filling: Coarsely chop 1/2 C macadamia nuts, reserve for topping. In a food processor with knife blade attached; process remaining macadamia nuts with brown sugar until nuts are finely ground. Add egg and vanilla. Pulse until just combined.
5. With small spatula, spread macadamia filling evenly over cooled crust. Sprinkle reserved chopped macadamia nuts on top. Bake for 20 minutes, or until filling is set. Cool completely in pan on wire rack.
6. When cool, lift foil with pastry out of the pan and place on cutting board; peel foil away from sides. Cut into 4 strips, then cut each strip crosswise into 4 squares. Cut each square diagonally in half. Store at room temperature, well wrapped, up to 3 days.

Grilled Chicken Tacos with Strawberry Salsa

Linda App

Ingredients
1 1/4 lbs. boneless chicken breast halves
1 tsp. chili powder
1 tsp. canola oil
12 fajita-size flour tortillas
olive oil cooking spray
8 oz. strawberries, hulled and chopped (about 1 1/2 C)
2 medium tomatoes, chopped
1 medium avocado, chopped
1 small shallot, finely chopped
2 limes
1/2 C crumbled feta cheese
2 C cilantro leaves

Directions
1. Prepare outdoor grill for covered direct grilling on medium.
2. Rub chicken with chili powder, oil, and 1/4 tsp. salt. Grill chicken, covered, 12-15 minutes or until cooked through (165 degrees), turning over once halfway through,
3. Transfer cooked chicken to cutting board. Let stand for 5 minutes.
4. Meanwhile, spray tortillas with cooking spray. Grill 1 to 2 minutes or until grill marks appear, turning over once halfway through. Transfer to plate
5. While chicken rests, in a medium bowl, stir together strawberries. tomatoes, avocado, shallot, and 1/8 tsp. salt. Squeeze 1/2 half of 1 lime into mixture, stirring to combine.
6. Thinly slice chicken and serve win tortillas with strawberry salsa, feta and cilantro. Garnish with remaining limes, cut into wedges.

Multi-Fruit Crisp

Linda App

Ingredients
1 C hazelnuts, toasted
1 C flour
1/4 tsp. cinnamon
1/4 tsp. salt
2 golden delicious apples, peeled, cored and chopped
1 lb. strawberries, hulled and sliced, about 3 cups
1 (6 oz.) container blueberries
1 (6 oz.) container raspberries
3/4 C sugar
1/4 C cornstarch
3 Tbsp. fresh lemon juice

Directions
1. Preheat oven to 375 degrees. Grease a 2 qt. baking dish.
2. Chop hazelnuts. Transfer to a medium bowl; add flour, butter, brown sugar, cinnamon, and salt. With hands, mix until combined and small clumps form.
3. In a large bowl combine all the fruit, sugar, cornstarch, and lemon juice. Transfer to prepared dish. Sprinkle with nut mixture.
4. Bake for 45 minutes or until bubbly and golden.
5. Serve warm with ice cream or heavy cream.


Apple Rings

Linda App

Ingredients
1 1/2 C flour
1/2 tsp. salt
1/2 C shortening
4 to 5 Tbsp. ice water
4 to 6 apples, peeled, cored, and shredded
3/4 C sugar
1/4 C firmly packed brown sugar
1/2 C butter or margarine, melted
2 C water
cinnamon
cream or ice cream (optional)

Directions
1. Combine flour and salt in mixing bowl, cut in shortening until mixture resembles coarse meal. Sprinkle ice water evenly over surface; stir with fork until dry ingredients are moistened. Shape into ball, chill one hour.
2. Roll dough out onto a lightly floured surface to a 12-by-8-inch rectangle. Spread apples on top of dough, leaving a 1/2″ margin all the way around. Roll up like a jelly roll, starting on long side. Slice into 1 1/2″ rings. Set aside.
3. Combine sugar, butter, and 2 C water in a 12x8x2 inch pan or a 10×10 inch pan; bake at degrees until mixture is hot and bubbly. Place apple rings in mixture and sprinkle with cinnamon. Bake for 45 minutes. Serve with whipped cream or ice cream, if desired.

Apple Pizza

Linda App

Ingredients
1 1/2 C flour
2 tsp. baking powder
1 tsp. salt
3 Tbs. shortening, melted
4 C peeled grated apples
1/4 C sugar
1/2 tsp. cinnamon
1/4 C chopped nuts (optional)

Directions
1. Preheat oven to 450 degrees.
2. Sift together flour, baking powder, and salt; cut in shortening until crumbly. Add milk to make soft dough (start with lesser amount and add more if necessary).
3. Turn out onto lightly floured table; knead gently for 30 seconds. Roll out into 13″ circle. Fit into a pizza pan or place on an ungreased baking sheet. Flute edge; brush dough with melted butter.
4. Evenly spread apples onto dough. Combine sugar, cinnamon, and nuts. Sprinkle evenly over apples.
5. Bake for 20 – 25 minutes, until edge of pizza is golden brown and apples are tender.
note; may use thinly sliced apples instead of grated.

Easy Apple Snack Cake

Linda App

Ingredients
2 C all-purpose flour
1 Tbsp. baking powder
1 tsp. cinnamon
1/2 tsp. allspice
1/4 tsp. ginger
1/4 tsp. salt
1 C packed light brown sugar
8 Tbsp. unsalted butter, softened
2 large eggs, at room temperature
1/2 C applesauce
1 tsp. grated lemon zest
2 tart cooking apples, peeled, cored, and diced medium sized (2 C)
1/2 C raisins (optional – may substitute dried cranberries)
cinnamon/sugar mixture

Directions
1. Preheat oven to 325 degrees. Lightly grease an 8″ pan.
2. Whisk flour, baking powder, spices, and salt together in a large bowl and set aside.
3. In a large bowl, beat together brown sugar and butter together with an electric mixer on medium speed until light and fluffy, 3 to 6 minutes. Beat in eggs, one at a time, until incorporated. Scraping down the the sides and beaters as needed. Beat in applesauce and lemon zest.
4. Whisk the flour mixture into the egg mixture until no streaks of flour remain. Stir in apples and raisins.
5. Pour batter into prepared pan and smooth top. Sprinkle with cinnamon/sugar mixture. Bake for 50 minutes (rotate pan half way through baking time) or until toothpick entered in the center comes out clean.
6. Let cake cool in pan on wire rack, about 2 hours, before serving.