| BREADS | BREAKFASTS | DESSERTS |
| DRINKS | ENTREES | FRUITS |
| KITCHEN KORNER HOME | MISCELLANEOUS | SALADS |
| SOUPS | SPREADS & DRESSINGS | VEGETABLES |
| An Asterisk * by a Recipe Means it is Vegan | ||
 Click on picture to E-mail your recipes. |
Copyright 2003, 2004, 2005 | |
Serendipity Ranch Kitchen Korner |
| Fruit Crumble* From the Kitchen of Serendipity Ranch |
1/2 c brown sugar 1 c oats 1 c w.w. pastry flour 1/2 t salt |
1/2 t cinnamon 1 c chopped walnuts 1/2 c oil |
| Spray 9 x 9 baking dish w/Pam. Mix all ingredients but fruit. Mash half of the crumble into baking dish. Cover evenly with fruit. Add the remainder of the crumble evenly on top. Bake at 350 degrees for 35 min. APPLE: 2 1/2 c sliced apples (1 pkg. frozen; 6-8 apples), 3/4 c apple juice conc. PEACH: 1 pkg. frozen peaches. Add 3/4 c white grape or white grape/peach juice concentrate. CHERRY: Use 1 pkg. frozen sweet cherries, add 1/2 t almond extract, and 1 T arrowroot pwd. to liquid for filling. Add 1 t vanilla (omit cinnamon) to oil in crisp. For canned cherry pie filling (2 cans): Add 1 t vanilla (omit cinnamon) to oil in crisp. PINEAPPLE/COCONUT: 2 cans crushed pineapple, drained; to juice add 1/2 t. coconut flavoring and 1 T arrowroot (omit cinnamon). Add 1/2 c coconut to crumb mixture. | |
| BREADS | BREAKFASTS | DESSERTS |
| DRINKS | ENTREES | FRUITS |
| KITCHEN KORNER HOME | MISCELLANEOUS | SALADS |
| SOUPS | SPREADS & DRESSINGS | VEGETABLES |
| An Asterisk * by a Recipe Means it is Vegan | ||
Click on picture to E-mail your recipes. |
Copyright 2003, 2004, 2005 | |