1 c Apricots, dried, chopped

3/4 c Orange juice

1/2 c Water

4 tb Honey

1/2 c Walnut pieces (optional)

Peel and cut cooked sweet potatoes into large pieces. Place apricots, orange juice, water and honey in a saucepan. Bring to a boil. Reduce heat, cover, and simmer until apricots are soft, about 25-30 minutes. Remove from heat. Arrange sweet potatoes in a baking dish. Sprinkle with walnuts, if desired. Pour apricot sauce over the top. Cover. Bake at 350 degrees until heated, about 15-20 minutes.

From: The McDougall Health-Supporting Cookbook, Vol. I by Mary McDougall

1 c Water or fruit juice

2 ts Lecithin granules

8 oz Pitted prunes (about 1 1/3 c)

6 tb Water or fruit juice

“Prune Puree and Prune Butter allow you to make moist and flavorful baked goods with little or no fat. Thes wonderful fat substitutes also add fiber and nutrients to cakes, muffins, cookies, and other sweet treats.” *

PRUNE PUREE: Place all ingredients in a blender or food processor, and process at high speed until the mixture is smooth. Use immediately, or place in an airtight container and store for up to 3 weeks in the refrigerator.

PRUNE BUTTER: Place all ingredients in a food processor, and process at high speed until the mixture is a smooth paste. (Note that this mixture is too thick to be made in a blender.) Use immediately, or place in an airtight container and store for up to 3 weeks in the refrigerator.

Source: “Secrets of Fat-Free Baking” by Sandra Woodruff, RD

* The book contains detailed guidelines on how much to substitute in what situations, but a general rule would be to replace all of the fat in a recipe with half as much Prune Puree or Prune Butter, and if the recipe is too dry, add more, up to a 1 to 1 relationship.

2 oz Medium-ground oatmeal

1 Egg

2 x Red apples

1 Parsley sprig to garnish

Salt and pepper

Melted fat or oil to fry

Clean and scale herrings, remove fins, wash in cold water. Dry well. Season with salt and pepper. Dip herrings in beaten egg, and coat with oatmeal. Fry in hot fat for 4-5 minutes on each side. Drain well on paper towels and keep hot. Wash apples, core, cut in slices and fry in hot fat for a few seconds, turning once. Serve herrings with apple rings on a hot dish. Garnish with parsley sprigs. Serve with a cider sauce.

Red tart cherries 1 teaspoon Lemon juice if sweet *OR*

Sugar to taste if tart

Wash, drain and pit cherries. Lightly press cherries in a strainer or colander to remove some juice. Place cherries in a medium bowl. If sweet cherries are used, sprinkle with lemon juice. If tart cherries are used, add sugar. Fill pierogi shells and process immediately, before juice is drawn out of fruit. Makes about 4 cups or enough to fill 40 to 45 pierogies.Recipe by Marianna Olszewska Heberle. Published in HPBooks “POLISH COOKING”.

2 1/2 Cups Dark-Brown Sugar

Zest And Juice Of 2 Large Oranges

3 Tablespoons Chopped Fresh Ginger

1 3-Inch Cinnamon Stick

4 Small Apples, Cortland, Peeled, Cored

4 Bananas, Firm And Ripe, — cut in 2-inch pcs

3/4 Teaspoon Cornstarch Or Arrowroot

1/4 C Orange Juice

–Garnish– Fresh Orange Segments Mint Sprigs Cinnamon Twists

In a large, wide nonreactive saucepan, combine the coffee, brown sugar, zest and juice of the oranges, ginger, and cinnamon stick and bring to a boil. Lower the heat and simmer for 4 minutes. Add the apples and return to the simmer. Gently simmer until the apples is cooked through and tender, testing the fruit with a toothpick. Add the bananas for a minute or so jut to heat through. The cooking time will vary greatly depending on the type and size of fruit used. When tender, remove from the heat. Scoop 1 cup of the poaching liquid into a small saucepan. Leave the fruit in their liquid while making the sauce.

Dissolve the cornstarch in the orange juice and add to the small saucepan containing the cup of poaching liquid. Bring to a simmer and cook for 3 minutes until lightly thickened. Remove from the heat and set aside to cool.

Serve the fruit sliced in shallow bowls or on plates. Spoon some of the sauce over and around the slices; garnish with 2 or 3 orange segments and mint sprigs. Serve the Cinnamon Twists on the side.

2 tb Sugar

2/3 c Sherry

2/3 c Whipping cream

1 ts Orange peel, grated

FRUIT
1 Cantaloupe

8 Figs, fresh -OR-

2 pt Strawberries

2 c Green grapes

1/2 c Almonds, sliced

Seed cantaloupe; cut into thin slices and peel. Cut figs into wedges or halve strawberries. Whisk yolks and sugar to blend in top of stainless steel double boiler. Gradually whisk in half of sherry. Set over simmering water and whisk until mixture holds shape for 3 seconds when drizzled from whisk, about 5 minutes. Remove from over water and refrigerate until cool, whisking occasionally. Beat cream until soft peaks form. Fold into sabayon with remaining sherry and orange peel. Can be prepared 6 hours ahead and chilled. To serve, arrange cantaloupe slices around center of plates. Combine figs or strawberries and grapes and mound in center. Spoon sauce over and sprinkle with toasted almonds. from _Bon Appetit_, October 1987.

Source: Mrs. Mary Randolph’s Virginia Housewife, 1831

1 1/2 tb Unsalted butter

2 tb Sugar

2 tb Raisin

2 tb Amaretto liqueur

2 tb Sliced toasted almonds

whipped cream

Peel apples, core, cut into 1/2-inch dice and set aside. Melt butter in medium skillet over medium-high heat. Add apples, sprinkle with sugar and saute until tender, about 6 minutes. Stir in raisins. Add liqueur and cook until liquid reduces to glaze, about 1 minute. Divide between 2 dessert dishes. Garnish with almonds and whipped cream. Serve immediately.

1/2 cup packed brown sugar

2 teaspoons vanilla extract

1 teaspoon ground cinnamon

Place all ingredients in a large saucepan or Dutch oven. Cover and cook over medium-low heat for 30-40 minutes or until apples are tender. Remove from the heat; mash apples (a potato masher works well) until sauce is desired consistency. Serve warm or cold.

YIELD: 6 servings (about 3-1/2 cups)

1/4 c orange juice

2 tbsp lemon juice

4 c assorted summer fruits such as: strawberries, halved melon balls, nectarines, sliced peaches, plums, seedless grapes

3 tbsp sugar

2 tsp finely shredded orange peel

1 187 ml bottle champagne — chilled

1/3 c sliced almonds — toasted

In a large bowl combine cut-up apples and/or pears withthe orange juice and lemon juice; toss gently to prevent fruit from discoloring. Add remaining fruit, the sugar and shredded orange peel; toss again. Cover and refrigerate fruit mixture for up to 2 hours.

Just before serving, stir in chilled champagne; sprinkle with toasted almonds, if desired.