• 1/2 ground cinnamon
• 3 tsps flour
• 1/4 salt
• 6 large ripe peaches
• 1 tbs lemon juice
• 1/4 almond extract
• 1 packaged pie crust
• milk
• water

 combine the sugar, flour, cinnamon and in a small bowl  Drop peaches into boiling water for 15 seconds; drain; peel; halve, pit and slice into a large bowl.  Sprinkle with lemon juice and almond extract; toss to coat.  Add sugar mixture; mix gently. Prepare pie crust Mix following label directions.  Roll to 2/3 to 12 inch round on a lightly floured surface; fit into a inch pie plate.  Trim edge to a inch overhang.  Spoon in filling. Roll out remaining pastry to inch round; cut into 10 strips.  Weave strips over top of pie, pressing strips firmly to bottom crust.  Turn edges under flush with rim; press to make a stand-up edge; flute.  Brush pastry with milk or water; sprinkle with sugar Bake in a hot oven, at 450 degrees for 15 minutes.  Lower heat to moderate 350. bake 35 minutes longer or until pastry is golden brown and juices are bubbly. Let cool.

• 5 cups peeled, sliced apples
• 3/4 cup sugar
• 2 T all purpose flour
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 1/4 cup water
• 1 tsp vanilla
• 1 T butter or margarine (softened)
• 1/2 tsp sugar
• 1/2 tsp baking powder
• 1 T salt
• 1/2 all purpose flour
• 1 egg (slightly beatened)

Place 2 or 3 scoops of ice cream in a ice cream dish, and cover with 2 or 3 tbs of honey. Sprinkle cinnamon on top of honey. Garnish with whipped cream,nuts, and a cherry. The honey and cinnamon give it a very differenttaste. Very good.

This is a very different recipe, but very tasty. Peel the plantian banana's. Cut banana's in long or round slices, about 1 inch thick. Deep fry in oil as you would french fries. Drain. Sprinkle with powdered sugar or regular sugar while still warm.

1 3/4 cups all purpose flour
1 1/4 cups brown sugar
3 tsp. baking powder
1 tsp. salt
1 cup milk
1/3 cup shortening
1/3 peanut butter
1 tsp. vanilla
2 eggs
24 miniature Reese's Peanut Butter Cups®

Pre-heat oven to 350 F . Line 24 space muffin tin with baking paper cups. In a large bowl combine all ingreidents, (except peanut butter cups and beat with a mixer, on low speed, until moistened. Then beat for 2 minutes, at medium speed. Fill paper lined muffin cups 2/3 full. Press a peanut butter candy into the batter, until it is even with the batter in the middle. DO NOT cover the top of the candy. Bake for 18-28 minutes, or until tops spring back when touched. For variation, a Hershey's Kiss, or Hugs may be used instead of a Reese's. This can also be done by slicing ready made refrigerated cookie dough, about 1 in. thick. Making sure they are cut the same thickness. Any type of premade dough can be used. Serve warm or cool. Makes 24 cupcakes.
 

2T butter or margarine
1/4 c firmly packed brown sugar
1 tsp grated lemon rind
1T lemon juice
dash of ground cinnamon
dash of nutmeg
3 medium size firm bananas

Melt butter in heavy skillet, add next 5 ingredients. Cook over low heat, stirring constantly until bubbly. Peel bananas and slice in half, length wise. Place bananas in skillet; cook over low heat 2-3 minutes. Turn once. Serve warm. Serves 6. Best served with whipped cream or ice cream.
 
 

• 4 eggs, slightly beaten
• 1 teaspoon rum flavoring
• 1/3 cup caramel ice-cream 
• 21/2 cups milk, scalded
• sundae topping 6 to 8 teaspoons caramel
• Dash salt ice-cream sundae topping