2 c. self rising flour

 ¾ c. white sugar

 2 c. tart apples, chopped into ¼ inch pieces (dried on paper towel)

 1 tsp. cinnamon

 ½ tsp. nutmeg

 Mix together then add:

 2 eggs 

2 T. butter 

 1 c. apple cider   

 Drop by tablespoons into hot oil & flatten out to fry evenly.   



 2 c. powdered sugar 



 Apple cider   Mix cider with powdered sugar & spices until thin enough to “drizzle”.  Drizzle over warm fritters.


peaches frozen

How to peel peaches 

Bring a large pot of water to full boil.  Dip peaches in the boiling water for 1 minute. (I use a wire basket.)  Remove from boiling water and cool in cold water.  Peel should slip off easily of ripe peaches.

peach batter cake

Peach Batter Cake



Line well greased 9X9 inch pan with peaches.  Sprinkle with lemon juice.  Cream sugar and butter together.  Add milk alternately with dry ingredients.  Spread batter over peaches.


Topping:  1 c. sugar                                    ¼ t. salt

                1 T. cornstarch                            1 c. boiling water


Combine dry ingredients and sprinkle over batter.  Pour boiling water over batter and bake for 1 hour at 375 degrees. 

2  c. sliced peaches                ½ c. milk

Juice of ½ lemon                     1 c. all purpose flour

¾ c. sugar                               1 t. baking powder

3 T. butter                                ¼ t. salt

Peach Dumplings or Peach Enchiladas 


2 whole large peaches

2 8 oz cans crescent rolls

2 sticks butter

1-1/2 cup sugar

1 tsp vanilla

cinnamon, to taste

1/2 cups orange juice or 1 can of lemon lime soda such as Mountain Dew.

Peel and pit peaches. Cut both peaches into 8 slices. Roll each peach slice in a crescent roll. Place in a 9 x 13 buttered pan.Melt butter, then add sugar and barely stir. Add vanilla, stir, and pour entire mixture over peaches. Pour orange juice around the edges of the pan. Sprinkle with cinnamon and bake at 350 degrees for 40 minutes. Serve with ice cream, and spoon some of the sweet sauces from the pan over the top.

Microwave Applesauce 

6 apples, pared, cored and quartered

¼ cup water


In 2 quart casserole place apples with water.  Cover.  Microwave at high 7 to 8 minutes, until fork tender.


½ – 1 cup sugar

1/8 teaspoon salt

1/8 teaspoon cinnamon (optional)


Into blender container place apple mixture, sugar, salt & spices.  Blend until smooth.  If a blender is not available, mash with potato masher or put apples through a ricer.  (Early apples may not even need to be mashed, or blended.)

Microwave Apple Crisp

6 cups apples, pared, cored and sliced

¾ – 1 cup brown sugar (packed)


In  8 in. square dish place apples and sugar


½ cup unsifted flour

1/3 cup brown sugar (packed)

1/3 cup quick cooking oats

¼ c. butter

½ teaspoon cinnamon


With pastry blender mix flour, sugar, oats, butter and cinnamon until crumbly. Sprinkle over top of apples. Microwave at High 9 to 12 minutes.  Let stand a few minutes before serving.

Old Fashioned Apple Pie 

1 – 9 inch pie crust


¼ peck tart cooking apples

1 ½ cup sugar

¼ cup flour

1 teaspoon cinnamon


Mix sugar, flour & cinnamon in small bowl.  Spread about 1/3 of sugar flour mixture in pie crust.  Peel, core and quarter apples.  Fill pie crust with quartered apples.  Sprinkle the rest of the sugar and flour mixture on top of apples.  Dot with butter if desired.  Cover pie with aluminum foil and bake in hot oven – 400 degrees for 45 minutes.  Remove foil and bake 10 – 15 minutes longer.  (Early apples will not hold their shape and will bake down to a soft consistency.)  The apple filling will get sweeter as the pie cools.  If the apples are very tart, you may want to increase sugar to 2 cups.  Also, you may adjust cinnamon to your taste (I like a lot of cinnamon).

Berry Crumble 

3 cups raspberries or blackberries, fresh or frozen

2 T Lemon juice

2/3 cup packed brown sugar

1/2 cup all-purpose flour

2/3 cup quick cooking oats

1/3 cup margarine, softened

3/4 t ground cinnamon

1/4 t salt


Spread berries in 8×8 glass baking dish.  Sprinkle with lemon juice.  Mix brown sugar, flour, oats, margarine, cinnamon, and salt; sprinkle on top.  Microwave uncovered on high until berries are hot and bubbly, 7-10 minutes.  Let stand 10 minutes on heatproof surface.  Serve warm with ice cream.

Zippy Zucchini 

4 cups zucchini, cut into chunks, about 2 medium zucchini

1/2 medium onion thinly sliced

4 eggs beaten

1 1/2 cups shredded cheddar cheese

1 jar pimento, drained

1/2 t salt

dash of pepper


Place zucchini and onion in 2 qt glass dish; cover with plastic wrap, turning one edge back to vent.  Microwave on high for 7 minutes, drain.

In large bowl, mix eggs, cheese, pimento, salt, and pepper.  Add zucchini and onions, stirring well.  Grease dish in which vegetables were cooked.  Pour mixture into dish and cover with paper towel.  Microwave at medium-high 8-10 minutes; removing paper towel after 4 minutes.

Zucchini a la Casserole

1 thinly sliced, unpeeled zucchini

4 slices american cheese

1 sliced tomato

1/2 onion, sliced, separated into rings

1/4 chopped green pepper

1/4 can mushrooms

1-2 T garlic powder

1-2 T oregano

1/4 cup shredded mozzarella

1 cup buttered bread crumbs

2 T Parmesan cheese


Preheat oven to 350 degrees.  Layer zucchini (sprinkled with salt), american cheese, sliced tomato, onion, green pepper, and mushrooms in casserole dish.  Sprinkle with garlic powder and oregano.  Layer with shredded mozzarella cheese, then sprinkle with bread crumbs.  Sprinkle Parmesan cheese over bread crumbs.  Bake covered at 350 degrees for 30 minutes, then remove cover and bake an additional 30 minutes.

berry crumble pic