Desserts

Submitted by PHYLLIS SOLOD, Warwick PHYLLIS SOLOD, Warwick

4 to 5 apples 1 cup fl our Sugar and cinnamon to taste 3/4 cup sugar 1 stick butter or margarine 1 egg

Cut up apples into 9-inch dish or 8”x8” square pan.

Sprinkle with sugar and cinnamon to taste. Melt butter and add fl our, sugar and egg. Mix together and spread over apples. Mix together and spread over apples. Bake 40-45 minutes at 350°. Enjoy! Bake 40-45 minutes at 350°. Enjoy!

LEMON LUST BARS

Submitted by DORIS CAFARO, Coventry

Mix: 1 cup ground walnuts 1 cup fl our 1 stick margarine/butter

Pat into a 9”x13” baking pan and bake at 350° for 25 minutes. Let cool.

2nd Layer: 1 cup confectioners sugar 1 cup Cool Whip® 1 8 oz. pkg. cream cheese (softened) Pour this mixture over crust

3rd Layer: 2 pkgs. lemon instant pudding 3 cups milk

Mix well until thick pour over second layer. Spread remaining Cool Whip® on top and refrigerate over night. Enjoy!

5 INGREDIENT KEY LEMONADE CHEESECAKE

Submitted by GAIL GARDINER, Warwick

1 pre-made graham cracker crust pie shell 1 pkg. instant lemon pudding mix 2 (8 oz.) bars Philly® cream cheese 3/4 cup thawed lemonade concentrate 1 (5 oz.) can evaporated milk

Combine evaporated milk and dry pudding mix in one bowl. Set aside. Beat cream cheese till fluffy in another bowl. Add lemonade, mix well. Add pudding-evap milk mix to cream cheese lemonade mix, beat well. Pour into pie shell. Refrigerate a minimum of 4 hours prior to serving. Garnish with whipped cream and lemon and lime peels or thin slices.

I’ve been baking these egg biscuits for over 50 years. Made them for so many people - men love them too! Cream together: 3 eggs, 1 cup sugar and 1 tbsp. lemon extract While beating by hand add; 5 cups flour, 3 tbsp. baking powder, 1 cup milk, and 1 cup oil. Add alternately with flour, mix well by hand. Grease hands and form batter into small cookie balls.

Bake at 350°-375°, 10- 15 minutes. Frost with confectioners sugar mixed with lemon juice. Enjoy!

CRANBERRY WALNUT COOKIES

Submitted by PHYLLIS SOLOD, Warwick

2 1/2 cups all purpose fl our 3/4 cup brown sugar, fi rmly packed 1/4 tsp. salt 1 tbsp. vanilla extract 1 tsp. baking soda 1 cup dried cranberries 3/4 cup shortening 3/4 cup walnuts, chopped 3/4 sugar 2 eggs

With a wooden spoon cream shortening and both sugars till creamy. Add eggs, beat till creamy, add vanilla Add 1 cup flour, baking soda and salt, mix. Add 1/2 cup flour, mix. Add cranberries and walnuts, cover with remaining flour, mix. If too sticky add more flour.

On a baking sheet lined with parchment paper, drop 12 heaping teaspoons of dough. Bake at 375° for 11-13 minutes (depending on size you might need a minute or 2 longer.)

Submitted by MADELINE LEANDER, West Warwick

12 whole graham crackers 2 cups miniature marshmallows 3/4 cup butter, cubed 3/4 cup packed brown sugar 1 tsp. ground cinnamon 1 tsp. vanilla extract 1 cup sliced almonds 1 cup sweetened shredded coconut

Pre-heat oven to 350° Line a 15”x10”x1” pan with foil, letting foil extend 1” over sides, lightly coat with cooking spray. Arrange graham crackers in pan, sprinkle with marshmallows. In a small pan, combine butter, brown sugar and cinnamon. Cook and stir over medium heat until butter is melted. Remove from heat and stir in vanilla. Spoon butter mixture over marshmallows, sprinkle with almonds and coconut. Bake until browned, about 14-16 minutes. Cool completely in pan on wire rack. Using foil, lift cookies out of pan. Cut into triangles, discard foil. Makes about 3 dozen.

The first ingredient in a great home cooked meal is a great home...

DATE BALLS

recipe by the late ELVIRA PEZZULLO, Providence, submitted by Janet Hammond, North Scituate

Mix and cook over low heat stirring until thick: 1/2 cup sugar, 1 cup chopped dates, 1 egg beaten. Remove from heat. Add 2 cups Rice Krispies® cereal, 1 cup chopped walnuts, 1 tsp. vanilla, pinch of salt. Mix with a spatula. Cool. Mix with a spatula. Cool. Form 1-inch balls and roll in coconut. Form 1-inch balls and roll in coconut.

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