CRISP RECIPES -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= ALMOND GINGER CRISPS 1 ( 31/2 OUNCE) CAN SLICED BLANCHED ALMONDS 1 1/4 CUPS ALL-PURPOSE FLOUR 1/2 CUP SUGAR 1/2 CUP BUTTER OR MARGARINE, SOFTENED 1/3 CUP DARK CORN SYRUP 1 TEASPOON GROUND GINGER 1 TEASPOON GROUND CINNAMON 3/4 TEASPOON GROUND CLOVES 1/2 TEASPOON SALT RESERVE ABOUT 60 SLICED ALMONDS FOR GARNISH; FINELY CHOP REMAINING ALMONDS. INTO LARGE BOWL, MEASURE FLOUR AND REMAINING INGREDIENTS. WITH MIXER AT LOW SPEED, BEAT INGREDIENTS UNTIL WELL BLENDED, OCCASIONALLY SCRAPING BOWL WITH RUBBER SPATULA. WITH SPOON, STIR IN CHOPPED ALMONDS. PRE HEAT OVEN TO 350 DEGREES. GREASE LARGE COOKIE SHEETS. ON LIGHTLY FLOURED SURFACE WITH LIGHTLY FLOURED ROLLING PIN, ROLL ONE THIRD OF DOUGH 1/4 INCH THICK. WITH FLOURED 2 INCH FLOWER SHAPED COOKIE CUTTER, CUT DOUGH INTO AS MANY COOKIES AS POSSIBLE. PLACE COOKIES 1 INCH APART ON COOKIE SHEET. GENTLY PRESS A RESERVED ALMOND INTO TOP OF EACH COOKIE. BAKE 10 MINUTES OR UNTIL LIGHTLY BROWNED. WITH PANCAKE TURNER, REMOVE COOKIES TO WIRE RACKS TO COOL. REPEAT WITH REMAINING DOUGH AND REROLL TRIMMINGS. STORE COOKIES IN A TIGHTLY COVERED CONTAINER TO USE UP WITHIN 1 MONTH. MAKES ABOUT 5 DOZEN. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= APPLE CRISP BUTTER CRUNCH (BELOW) 1 CAN (21 OUNCES) APPLE PIE FILLING 1 TEASPOON LEMON JUICE 1/2 TEASPOON CINNAMON 1 OR 2 DROPS AROMATIC BITTERS, IF DESIRED VANILLA ICE CREAM PREPARE BUTTER CRUNCH. HEAT OVEN TO 450 DEGREES IN UNGREASED 9 INCH PIE PAN OR BAKING DISH, 8 X 8 X 2 INCHES, MIX PIE FILLING, LEMON JUICE, CINNAMON AND BITTERS. SPRINKLE 1 CUP OF THE BUTTER CRUNCH EVENLY OVER TOP. BAKE 10 MINUTES OR UNTIL TOP IS GOLDEN AND BUBBLY. SERVE WARM WITH ICE CREAM. MAKES 4 SERVINGS. BUTTER CRUNCH 1/2 CUP BUTTER OR MARGARINE 1/4 CUP BROWN SUGAR (PACKED) 1 CUP FLOUR 1/2 CUP CHOPPED PECANS, WALNUTS OR COCONUT HEAT OVEN TO 400 DEGREES MIX ALL INGREDIENTS WITH HANDS. SPREAD IN UNGREASED BAKING PAN, 13 X 9 X 2 INCHES. BAKE 15 MINUTES; STIR WITH SPOON. STORE IN COVERED CONTAINER IN REFRIGERATOR. MAKES 2 CUPS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= APPLE CRISP 1 (04-09-93) (2:04) IBM 4 CUPS PEELED, THINLY SLICED COOKING APPLES 1/4 CUP PACKED BROWN SUGAR 1/4 CUP ALL-PURPOSE FLOUR 1/2 TEASPOON GROUND CINNAMON DASH GROUND NUTMEG TOPPING: 1/4 CUP BUTTER OR MARGARINE 1/2 CUP PACKED BROWN SUGAR 1/2 CUP QUICK COOKING ROLLED OATS 1/2 CUP ALL-PURPOSE FLOUR PLACE APPLES IN 1 QUART CASSEROLE. IN SMALL BOWL COMBINE 1/4 CUP PACKED BROWN SUGAR, 1/4 CUP FLOUR, CINNAMON AND NUTMEG. SPRINKLE OVER APPLES. COVER. MICROWAVE AT HIGH FOR 6 TO 7 MINUTES, OR UNTIL FRUIT IS TENDER AND MIXTURE THICKENS, STIRRING AFTER HALF THE TIME. SET ASIDE, COVERED. FOR TOPPING: PLACE BUTTER IN MEDIUM MIXING BOWL. MICROWAVE AT HIGH FOR 30 SECONDS TO 1 MINUTE, OR UNTIL BUTTER MELTS. STIR IN REMAINING TOPPING INGREDIENTS. SPRINKLE OVER APPLES. MICROWAVE, UNCOVERED, AT HIGH 1 TO 2 MINUTES, OR UNTIL BUBBLY AROUND EDGES. SERVE WITH ICE CREAM. MAKES 4 TO 6 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= APPLE CRISP 2 (11-04-93) (1:21) 4 SMALL, SWEET APPLES, PEELED, CORED AND CHOPPED 1 C WATER 1 1/2 T LEMON JUICE 1 T GROUND CINNAMON 1 T VANILLA EXTRACT 6 T SUGAR DASH GROUND NUTMEG TOPPING 2/3 C NONFAT DRY MILK 1 T GROUND CINNAMON 6 T SUGAR 2 T REDUCED CALORIE MARGARINE PLUS 2 T MARGARINE 3 OUNCES GRAPE NUTS CEREAL, CRUSHED DASH GROUND NUTMEG PREHEAT OVEN TO 375 DEGREE. IN A LARGE SAUCEPAN, COMBINE APPLES, WATER, LEMON JUICE, CINNAMON, VANILLA, SUGAR AND NUTMEG. COOK OVER MEDIUM HEAT UNTIL APPLES ARE TENDER, ABOUT 5 MINUTES, STIR RING FREQUENTLY. SPREAD APPLE MIXTURE IN AN 8 INCH SQUARE BAKING PAN OR A 9 INCH PIE PAN. IN A SMALL BOWL, COMBINE ALL TOPPING INGREDIENTS. BLEND WITH A FORK UNTIL MIXTURE IS IN THE FORM OF COARSE CRUMBS. SPRINKLE TOPPING EVENLY OVER APPLES. BAKE, UNCOVERED, 20 MINUTES, UNTIL LIGHTLY BROWNED. SERVE WARM OR COLD. SERVES 4 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= APPLE CRISP 3 (11-05-93) (20:19) 8 MEDIUM SIZE APPLES PEELED CORED AND CUT INTO WEDGES 1/4 CUP SUGAR 1 T GROUND CINNAMON 1 T LEMON JUICE 1/2 CUP WHOLE WHEAT FLOUR 1 CUP ROLLED OATS 1/3 CUP BROWN SUGAR 1/4 T SALT 1/4 CUP UNSALTED BUTTER SOFTENED (BUTTER BUDS??) PREHEAT OVEN TO 350 F, IN A 2 QUART BAKING DISH TOSS TOGETHER THE APPLES, SUGAR, CINNAMON AND LEMON JUICE. IN A LARGE BOWL, COMBINE THE FLOUR, OATS, BROWN SUGAR AND SALT. CUT IN THE BUTTER TO MAKE A CRUMBLY MIXTURE. SPREAD THE TOPPING OVER THE APPLES, COVER LOOSELY WITH FOIL AND BAKE 30 MINUTES THEN REMOVE FOIL AND BAKE ANOTHER 10 MINUTES, OR UNTIL THE TOPPING IS BROWN AND THE APPLES ARE SOFT. SERVES 8 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= APPLE CRISP 4 (11-20-93) (20:18) 4 C SLICED APPLES 1/2 C HONEY 2 T LEMON JUICE 3/4 C WHOLE WHEAT FLOUR 1/4 C WATER 1/4 C BUTTER 1/4 TSP NUTMEG SPREAD APPLES IN A 9 X 7-INCH BAKING DISH. COMBINE LEMON JUICE AND WATER, AND POUR OVER APPLES. SPRINKLE NUTMEG ON TOP. IN A BOWL, CUT TOGETHER HONEY, FLOUR AND BUTTER. SPREAD OVER TOP OF APPLES. BAKE UNCOVERED AT 350 DEGREES FOR 30 MINUTES. SERVE WARM. SERVES 4 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= APPLE CRISP 5 (01/15/94) (2:06) 3 - APPLES, CORED AND HALVED 1/4 - CUP MAPLE SYRUP 2 - TBSP BUTTER OR MARGARINE 1/4 - TSP CINNAMON 1 1/2 - CUPS WHOLE WHEAT BRAND CEREAL WITH RAISINS AND NUTS PREHEAT OVEN TO 350 DEGREES. PLACE CUT APPLES IN A 12 X 8 X 2" BAKING DISH. COMBINE SYRUP, BUTTER AND CINNAMON. STIR TO BLEND. ADD CEREAL, TOSSING TO COAT. SPOON OVER APPLES. BAKE, UNCOVERED, UNTIL APPLES ARE TENDER, ABOUT 35 MINUTES. COVER, LOOSELY, WITH FOIL IF CEREAL GETS TOO BROWN. SERVE WARM. MAKES 6 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= APPLE CRISP 6 (01/15/94) (2:07) 4 - CUPS THIN-SLICED APPLES (ABOUT 6 MEDIUM JONATHAN) 1 - CUP FLOUR 3/4 - CUP BROWN SUGAR, PACKED 1 - TSP CINNAMON 1/4 - TSP NUTMEG DASH SALT 1/2 - CUP BUTTER OR MARGARINE ARRANGE APPLES IN GREASED PAN. BLEND FLOUR, SUGAR, CINNAMON, NUTMEG, SALT AND MARGARINE WITH FORK UNTIL MEALY CONSISTENCY. SPRINKLE OVER APPLES; BAKE @ 375 DEGREES 30 TO 40 MINUTES, UNTIL TENDER, CRUSTY AND BROWN. SERVE TOPPED WITH ICE CREAM. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= APPLE CRISP 7 (01/15/94) (6:16) 4 - CUPS PEELED AND SLICED GRANNY SMITH APPLES 1/4 - CUP ORANGE JUICE 1 - CUP SUGAR 3/4 - CUP ALL-PURPOSE FLOUR, SIFTED 1/2 - TSP CINNAMON 1/4 - TSP NUTMEG PINCH SALT 1/4 - CUP BUTTER, CUT UP HEAVY OR WHIPPING CREAM, OPTIONAL PREHEAT OVEN TO 375 DEGREES. BUTTER A 9" GLASS PIE PLATE. ARRANGE APPLES IN PIE PLATE, MOUNDING THEM IN CENTER. POUR ORANGE JUICE OVER APPLES. IN BOWL, COMBINE SUGAR, FLOUR, CINNAMON, NUTMEG AND SALT. CUT IN BUTTER UNTIL MIXTURE RESEMBLES COARSE CRUMBS; SPRINKLE OVER APPLES. BAKE 45 TO 55 MINUTES UNTIL TOPPING IS BROWNED AND APPLES ARE TENDER. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= APPLE CRISP 8 (01/15/94) (6:17) 8 TO 10 CRISP APPLES SLICED 1/3-CUP SUGAR CINNAMON TO TASTE 2-TSP WATER TOPPING: 3/4-CUP SUGAR 3/4-CUP FLOUR 5-TSPMARGARINE PUT APPLE SLICES IN 8 X 11 PYREX CASSEROLE. SPRINKLE WITH CINNAMON, SUGAR AND WATER. CRUMBLE TOPPING TOGETHER, THEN PUT ON APPLES. BAKE @ 350 DEGREES FOR 30 MINUTES OR UNTIL APPLES ARE DONE. PUT UNDER BROILER UNTIL TOPPING IS BROWNED. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= APPLE CRISP 9 (01/15/94) (6:19) 5 - SLIGHTLY SWEET APPLES 3 - TBSP EACH, HONEY, LEMON JUICE 1/2 - TSP CINNAMON 1/4 - TSP NUTMEG 1/2 - CUP UNBLEACHED FLOUR 2 - TBSP BROWN SUGAR 2 - TBSP WHEAT GERM 1/2 - TSP CINNAMON 1/2 - CUP CHILLED BUTTER 1/2 - CUP CHOPPED PECANS PEEL AND CORE APPLES; SLICE INTO A BOWL. HEAT HONEY AND LEMON JUICE IN A SMALL SAUCEPAN AND TOSS WITH APPLES. SPREAD IN A LIGHTLY BUTTERED 8 OR 9" BAKING DISH AND SPRINKLE WITH CINNAMON AND NUTMEG. MIX TOGETHER FLOUR, SUGAR, WHEAT GERM AND CINNAMON. CUT BUTTER INTO SMALL PIECES AND WORK INTO FLOUR MIXTURE WITH KNIVES OR A PASTRY BLENDER UNTIL CRUMBLY; THEN STIR IN PECANS. SPREAD MIXTURE OVER APPLES AND BAKE IN A 350 DEGREES OVEN FOR 40 TO 50 MINUTES. SERVE WITH ICE CREAM OR WHIPPED CREAM. SERVES 6. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= APPLE CRISP DELIGHT (01/15/94) (6:15) 6 TO 8 - APPLES, QUARTERED 1 - CUP SUGAR 3/4 - CUP ALL-PURPOSE FLOUR 1/2 - CUP BUTTER 1 - TSP CINNAMON WHIPPED CREAM PLACE APPLES IN GREASED 2 QUART GLASS BAKING DISH. BLEND TOGETHER THE BUTTER, SUGAR, FLOUR AND CINNAMON. WORK UNTIL CRUMBLY, THEN PACK CLOSELY OVER THE APPLES. IF THE APPLES ARE VERY DRY, A LITTLE WATER MAY BE PLACED IN THE BOTTOM OF THE DISH. BAKE IN 375 DEGREE OVEN FOR 45 TO 60 MINUTES. SERVE WARM WITH A LITTLE WHIPPED CREAM. SERVE 5 TO 6. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= APPLE CRISP WITH ORANGE JUICE (11-04-92) (10:41) IBM 4 CUPS SLICED PARED TART APPLES 1/4 CUP ORANGE JUICE 1 CUP SUGAR 3/4 CUP FLOUR, SIFTED 1/2 TEASPOON GROUND NUTMEG DASH SALT 1/3 CUP BUTTER MOUND APPLES IN BUTTERED PIE PLATE AND POUR ORANGE JUICE OVER THEM. IN SEPARATE BOWL, COMBINE SUGAR, FLOUR, SPICES AND SALT; CUT IN BUTTER UNTIL MIXTURE IS CRUMBLY. SPRINKLE OVER APPLES. BAKE AT 375 DEGREES FOR 45 MINUTES OR UNTIL APPLES ARE TENDER AND TOPPING IS CRISP. SERVE WARM WITH CREAM. MAKES 4 TO 6 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BUTTER PECAN CRISPS 1 PACKAGE BUTTER PECAN MUFFIN MIX 1/3 CUP SALAD OIL 1 EGG 2 TABLESPOONS MILK HEAT OVEN TO 375 DEGREES MIX ALL INGREDIENTS. DROP DOUGH BY TEASPOONFULS ABOUT 2 INCHES APART ONTO GREASED BAKING SHEET. FLATTEN SLIGHTLY WITH GREASED GLASS DIPPED IN SUGAR. BAKE 8 TO 10 MINUTES OR UNTIL LIGHT BROWN AROUND THE EDGES. IMMEDIATELY REMOVE FROM BAKING SHEET. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CARAMEL-PEACH CRISPS (12-01-93) (18:16) 1/4 CUP SYRUP FROM PEACHES 3 TABLESP. MELTED BUTTER OR 2 TABLESP. SEEDLESS RAISINS MARGARINE 1 NO. 2 1/2 CAN CLING-PEACH, 1/4 CUP BROWN SUGAR, PACKED PEAR, OR APRICOT HALVES, 2 TABLESP. BROKEN PECANS DRAINED 2/3 CUP CORN FLAKES 2 TABLESP. BROWN SUGAR LIGHT CREAM PREHEAT BROILER 10 MIN., OR AS MANUFACTURER DIRECTS. IN SHALLOW BAKING PAN, PLACE PEACH SYRUP, RAISINS, THEN PEACH HALVES, WITH CUT SIDES UP. SPRINKLE ON 2 TABLESP. BROWN SUGAR; BROIL TILL BUBBLING AND BROWN-TINGED. MEANWHILE, TO BUTTER, ADD 1/4 CUP BROWN SUGAR, PECANS, AND CORN FLAKES. SPOON INTO PEACH HOLLOWS. RETURN TO BROILER WITH HEAT TURNED OFF FOR AT LEAST 15 MIN. SERVE WARM, WITH CREAM, OR VANILLA OR PEACH ICE CREAM, ALA-MODE-FASHION. MAKES 4 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= LACE CRISPS 1 CUP FLOUR 1 CUP FINELY CHOPPED NUTS 1/2 CUP CORN SYRUP 1/2 CUP SHORTENING 2/3 CUP BROWN SUGAR (PACKED) HEAT OVEN TO 375 DEGREES MIX FLOUR AND NUTS. IN MEDIUM SAUCEPAN, HEAT CORN SYRUP, SHORTENING AND SUGAR TO BOILING OVER MEDIUM HEAT, STIRRING CONSTANTLY. REMOVE FROM HEAT; GRADUALLY STIR IN FLOUR NUT MIXTURE. DROP DOUGH BY TEASPOONFULS ABOUT 3 INCHES APART ONTO LIGHTLY GREASED BAKING SHEET. BAKE ONLY 8 OR 9 COOKIES AT ONE TIME. BAKE ABOUT 5 MINUTES; COOL 3 TO 5 MINUTES BEFORE REMOVING FROM BAKING SHEET. DO NOT ROLL UP. COOL ON WIRE RACK. MAKES ABOUT 4 DOZEN COOKIES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= OLD FASHIONED APPLE CRISP 8 LARGE TART APPLES PEELED AND SLICED 1 TEASPOON CINNAMON 1 CUP BROWN SUGAR 1 CUP SUGAR 1 CUP FLOUR 1 EGG 1/2 TEASPOON SALT 1 TEASPOON BAKING POWDER 1/2 CUP MELTED BUTTER OR MARGARINE PLACE SLICED APPLE IN A 9 X 13 X 2 GREASED PAN. COMBINE CINNAMON AND BROWN SUGAR. SPRINKLE APPLES WITH HALF THIS MIXTURE. COMBINE GRANULATED SUGAR, FLOUR, EGG, SALT AND BAKING POWDER AND SPREAD OVER APPLE SLICES. THIS WILL ACT LIKE PIE-CRUST DOUGH. SPRINKLE REMAINING CINNAMON AND BROWN SUGAR OVER CONTENTS. POUR MELTED BUTTER OR MARGARINE OVER THE TOP AND BAKE AT 350 DEGREES FOR 40 MINUTES OR UNTIL DONE. MAKES 10 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PEACH CRISP (01/15/94) (2:08) 2 - CUPS COOKED BROWN RICE 1 2/3 - CUPS FRESH PEACH CHUNKS (OR FROZEN UNSWEETENED PEACH SLICES OR 1 - 16 OZ CAN SLICED PEACHES IN FRUIT JUICES, DRAINED) 2/3 - CUP FIRMLY PACKED BROWN SUGAR, DIVIDED 3/4 - CUP WHOLE WHEAT OR ALL-PURPOSE FLOUR 1/2 - TSP CINNAMON 1/8 - TSP GROUND NUTMEG 1/4 - CUP BUTTER 1/2 - CUP CHOPPED WALNUTS OR PECANS COMBINE RICE, PEACH SLICES AND 1/3 CUP SUGAR IN BUTTERED SHALLOW 1 1/2 QT BAKING DISH. MIX FLOUR, REMAINING SUGAR, CINNAMON AND NUTMEG. CUT IN BUTTER UNTIL MIXTURE IS CRUMBLY. SPRINKLE OVER RICE. SPRINKLE NUTS OVER FLOUR MIXTURE. BAKE @ 350 DEGREES 20 TO 25 MINUTES. SERVE WARM WITH WHIPPED CREAM OR ICE CREAM, IF DESIRED. MAKES 6 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PEACH CRISP 1 (01/15/94) (6:17) PEEL AND HALF 6 TO 8 RIPE PEACHES. PUT IN SHALLOW BAKING DISH. IN A MIXING BOWL BLEND 3/4 CUP PACKED BROWN SUGAR, 1/2 CUP SIFTED FLOUR, 1/8 TSP NUTMEG, 1/4 CUP BUTTER. SPRINKLE CRUMB LIKE BLEND OVER PEACHES. BAKE IN SLOW OVEN (325 DEGREES) ABOUT 30 MINUTES. SERVE WARM WITH CREAM OR ICE CREAM. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PEAR CRISP (11-20-93) (20:32) 6 PEARS, SLICED 1/4 C BUTTER 3 T LEMON JUICE 1 EGG, BEATEN 3/4 C WHITE UNBLEACHED FLOUR 1/2 TSP VANILLA 1 T HONEY 1/4 C WALNUTS, BROKEN PLACE SLICED PEARS IN 8-INCH SQUARE BAKING DISH; SPRINKLE WITH LEMON JUICE. IN A BOWL, CUT TOGETHER THE FLOUR, HONEY AND BUTTER. MAKE A WELL IN THE FLOUR MIXTURE, ADD THE EGG AND VANILLA, AND MIX UNTIL MIXTURE IS CRUMBLY. SPRINKLETHE CRUMB MIX OVER THE PEARS. BAKE AT 350 DEGREES FOR 30 MINUTES. SERVE WARM OR COLD. SERVES 9 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PECAN CRISPIES 1/2 CUP BUTTER 6 TABLESPOONS BROWN SUGAR 6 TABLESPOONS GRANULATED SUGAR 1 EGG 1/2 TEASPOON VANILLA 1 1/4 CUPS SIFTED ALL-PURPOSE FLOUR 1 TEASPOON BAKING POWDER 1/4 TEASPOON SODA 1/4 TEASPOON SALT 1 CUP CHOPPED PECANS CREAM BUTTER AND SUGARS UNTIL LIGHT. BEAT IN EGG AND VANILLA. SIFT TOGETHER DRY INGREDIENTS; BLEND IN CREAMED MIXTURE. STIR IN NUTS. DROP FROM TEASPOON ON UNGREASED COOKIE SHEET. BAKE AT 375 DEGREES ABOUT 10 MINUTES. COOL COOKIES SLIGHTLY BEFORE REMOVING FROM PAN. MAKES 2 1/2 DOZEN. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PINEAPPLE CRISP BUTTER CRUNCH (BELOW) 1 CAN (22 OUNCES) PINEAPPLE PIE FILLING 1 TEASPOON LEMON JUICE 1/2 TEASPOON CINNAMON 1 OR 2 DROPS AROMATIC BITTERS, IF DESIRED VANILLA ICE CREAM PREPARE BUTTER CRUNCH. HEAT OVEN TO 450 DEGREES IN UNGREASED 9 INCH PIE PAN OR BAKING DISH, 8 X 8 X 2 INCHES, MIX PIE FILLING, LEMON JUICE, CINNAMON AND BITTERS. SPRINKLE 1 CUP OF THE BUTTER CRUNCH EVENLY OVER TOP. BAKE 10 MINUTES OR UNTIL TOP IS GOLDEN AND BUBBLY. SERVE WARM WITH ICE CREAM. MAKES 4 SERVINGS. PEANUT BUTTER CRUNCH 1/2 CUP BUTTER OR MARGARINE 1/4 CUP BROWN SUGAR (PACKED) 1 CUP FLOUR 1/2 CUP CHOPPED PECANS, WALNUTS OR COCONUT HEAT OVEN TO 400 DEGREES MIX ALL INGREDIENTS WITH HANDS. SPREAD IN UNGREASED BAKING PAN, 13 X 9 X 2 INCHES. BAKE 15 MINUTES; STIR WITH SPOON. STORE IN COVERED CONTAINER IN REFRIGERATOR. MAKES 2 CUPS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= QUICK FRUIT CRISP (04-29-92) (3:03) 1 CAN (8 OUNCES) PINEAPPLE SLICES 1 CAN (8 OUNCES) SLICED PEACHES 1 CAN (8 OUNCES) APRICOT HALVES 1 CAN (8 OUNCES) PEAR HALVES 1 TEASPOON LEMON JUICE 3/4 CUP QUICK OATS, UNCOOKED 1/2 CUP MARGARINE OR BUTTER, SOFTENED 1/3 CUP LIGHT BROWN SUGAR 1/4 CUP FLOUR 1/2 TEASPOON CINNAMON 1/2 CUP WALNUTS, CHOPPED PREHEAT OVEN TO 375 DEGREES. GREASE AN 8 INCH SQUARE BAKING DISH. DRAIN ALL FRUIT (SAVE JUICE FOR ANOTHER USE) AND COARSELY CHOP. COMBINE IN BAKING DISH WITH LEMON JUICE. IN MEDIUM BOWL MIX OATS, BUTTER OR MARGARINE, SUGAR, FLOUR AND CINNAMON UNTIL CRUMBLY; SPRINKLE OVER FRUIT. TOP WITH WALNUTS. BAKE 40 MINUTES. MAKES 6 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= QUICKIE APPLE CRISP (12-01-93) (18:06) 1/2 CUP BROWN SUGAR, PACKED MARGARINE 1/2 CUP FINE GRAHAM-CRACKER 1 NO. 2 CAN SLICED APPLES; CRUMBS (8 CRACKERS) OR OR 2 1/2 CUPS THINLY SLICED, ALL-PURPOSE FLOUR PARED APPLES 1/2 TEASP. CINNAMON 1 TABLESP. LEMON JUICE 1/2 TEASP. NUTMEG LIGHT CREAM OR ICE CREAM 1/4 CUP SOFT BUTTER OR START HEATING OVEN TO 375X F. GREASE 10" X 6" X 2" BAKING DISH. COMBINE FIRST 5 INGREDIENTS UNTIL CRUMBLY. IN BAKING DISH, ARRANGE APPLES, SPRINKLE WITH LEMON JUICE, SPREAD WITH CRUMBLY MIXTURE. BAKE 25 TO 30 MIN. OR UNTIL TENDER. SPOON INTO DESSERT DISHES. SERVE WARM, WITH CREAM OR ICE CREAM. MAKES 4 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= REFRIGERATOR CRISPS 1 CUP SHORTENING 1/2 CUP GRANULATED SUGAR 1/2 CUP BROWN SUGAR 1 EGG 2 TABLESPOONS MILK 2 1/4 CUPS SIFTED ALL-PURPOSE FLOUR 1/2 TEASPOON SODA 1/2 TEASPOON SALT 1 TEASPOON GROUND CINNAMON 1/4 TEASPOON GROUND NUTMEG 1/4 TEASPOON GROUND CLOVES 1/2 CUP FINELY CHOPPED WALNUTS CREAM TOGETHER SHORTENING AND SUGARS; ADD EGG MILK; BEAT WELL. SIFT TOGETHER DRY INGREDIENTS; STIR INTO CREAMED MIXTURE. ADD NUTS. SHAPE IN ROLLS 2 1/2 INCHES IN DIAMETER. WRAP IN WAXED PAPER; CHILL WELL. SLICE ABOUT 1/4 INCH THICK. PLACE 1 INCH APART ON LIGHTLY GREASED COOKIE SHEET. BAKE IN MODERATE OVEN (375 DEGREES) FOR 5 TO 7 MINUTES OR UNTIL DELICATELY BROWNED. REMOVE AT ONCE TO RACK. MAKES 4 1/2 DOZEN. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= RHUBARB CRISP (04-09-93) (2:03) IBM 4 CUPS SLICED RHUBARB 1/4 CUP PACKED BROWN SUGAR 1/4 CUP ALL-PURPOSE FLOUR 1/2 TEASPOON GROUND CINNAMON DASH GROUND NUTMEG TOPPING: 1/4 CUP BUTTER OR MARGARINE 1/2 CUP PACKED BROWN SUGAR 1/2 CUP QUICK COOKING ROLLED OATS 1/2 CUP ALL-PURPOSE FLOUR PLACE RHUBARB IN 1 QUART CASSEROLE. IN SMALL BOWL COMBINE 1/4 CUP PACKED BROWN SUGAR, 1/4 CUP FLOUR, CINNAMON AND NUTMEG. SPRINKLE OVER RHUBARB. COVER. MICROWAVE AT HIGH FOR 6 TO 7 MINUTES, OR UNTIL FRUIT IS TENDER AND MIXTURE THICKENS, STIRRING AFTER HALF THE TIME. SET ASIDE, COVERED. FOR TOPPING: PLACE BUTTER IN MEDIUM MIXING BOWL. MICROWAVE AT HIGH FOR 30 SECONDS TO 1 MINUTE, OR UNTIL BUTTER MELTS. STIR IN REMAINING TOPPING INGREDIENTS. SPRINKLE OVER RHUBARB. MICROWAVE, UNCOVERED, AT HIGH 1 TO 2 MINUTES, OR UNTIL BUBBLY AROUND EDGES. SERVE WITH ICE CREAM. MAKES 4 TO 6 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= RHUBARB CRISP 1 (01/15/94) (6:20) 2 - CUPS RHUBARB, CUT FINE 1 - CUP SUGAR 1 - EGG 1 - CUP PINEAPPLE TIDBITS 2 - TBSP FLOUR 1/2 - TSP LEMON RIND 2 - TBSP LEMON JUICE TOPPING: 1 - CUP FLOUR 1/2 - CUP SUGAR 1/2 - CUP BUTTER OR MARGARINE BUTTER A 7 X 12" DISH; PUT IN RHUBARB AND PINEAPPLE. BEAT REMAINING INGREDIENTS TOGETHER (NOT TOPPING). IF TOO THICK, ADD PINEAPPLE JUICE. POUR OVER RHUBARB. MIX THE TOPPING INGREDIENTS UNTIL CRUMBLY. SPRINKLE OVER RHUBARB CRISP. BAKE @ 350 DEGREES 50 MINUTES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= STRAWBERRY CRISP (12/11/93) (21:52) SERVINGS: 6 1 C UNCOOKED OATMEAL 1 C ALL PURPOSE FLOUR 1 C BROWN SUGAR 1/4 C CHOPPED WALNUTS 1/2 C BUTTER OR MARGARINE 1/2 C SUGAR 3 C SLICED FRESH/FRZN STRAWBERRY MIX TOGETHER OATMEAL, FLOUR AND BROWN SUGAR. ADD NUTS. CUT IN BUTTER OR MARGARINE UNTIL CRUMBLY. IN ANOTHER BOWL, MIX STRAWBERRIES AND WHITE SUGAR TOGETHER. GREASE AN 8" SQUARE PAN. SPREAD HALF THE CRUMB MIXTURE ON BOTTOM. COVER WITH STRAWBERRIES. SPREAD REMAINING CRUMB MIXTURE OVER TOP. BAKE AT 350 DEG F OVEN FOR 45 MINUTES. SERVE WARM OR COLD WITH WHIPPED CREAM OR TOPPING. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= STRAWBERRY-RHUBARB CRISP (01/15/94) (6:19) 2 - CUPS(1 PINT) SLICED STRAWBERRIES 3 - CUPS CHOPPED RHUBARB 3/4 - CUP SUGAR 1/4 - CUP FLOUR 1/4 - CUP MARGARINE OR BUTTER 1/4 - CUP BROWN SUGAR 1/4 - CUP FLOUR 1/2 - CUP ROLLED OATS COMBINE FIRST 4 INGREDIENTS; PLACE IN 9" SQUARE BAKING PAN. CREAM TOGETHER MARGARINE AND BROWN SUGAR, CUT IN FLOUR AND OATS. SPRINKLE EVENLY OVER FRUIT. BAKE @ 400 DEGREES 40 MINUTES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SUPREME APPLE CRISP (01/15/94) (2:05) 1 - CAN PIE READY SLICED APPLES 1 - STICK BUTTER OR MARGARINE 2 - CUPS CHOPPED PEANUT BUTTER SANDWICH COOKIES PREHEAT OVEN TO 350 DEGREES. GREASE 9" SQUARE BAKING PAN. DRAIN APPLES WELL AND ARRANGE IN THE PAN. MELT BUTTER IN A MEDIUM SIZED SAUCEPAN. STIR IN CHOPPED COOKIES UNTIL WELL MIXED. TOP APPLE SLICES WITH BUTTER COOKIE MIXTURE. BAKE ABOUT 30 MINUTES OR UNTIL CRUMBS ARE GOLDEN BROWN AND APPLES ARE SOFT. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= VANILLA CRISPS 1/2 CUP BUTTER OR MARGARINE 1/2 CUP SHORTENING 1 CUP GRANULATED SUGAR 2 TEASPOONS VANILLA 2 EGGS 2 1/2 CUPS SIFTED ALL-PURPOSE FLOUR CREAM BUTTER, SHORTENING, AND SUGAR. ADD VANILLA AND 1/2 TEASPOON SALT. ADD EGGS, BEATING WELL. STIR IN FLOUR; MIX WELL. DROP FROM TEASPOON 2 INCHES APART ON UNGREASED COOKIE SHEET. FLATTEN WITH FLOURED GLASS. BAKE AT 375 DEGREES FOR 8 TO 10 MINUTES. REMOVE IMMEDIATELY AND COOL ON RACK. MAKES 84. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= WHEAT GERM PEANUT BUTTER CRISPS (05/26/93) (17:55) 3/4 C. SOFTENED BUTTER 1/2 C. CRUNCHY PEANUT BUTTER 1 C. BROWN SUGAR 1 EGG 1 T. VANILLA 1 C. FLOUR 1 C. WHEAT GERM 3/4 C. QUICK OATS 1 T. BAKING SODA 1/2 T. SALT 1/4 C. SUGAR BEAT INGREDIENTS IN ORDER GIVEN EXCEPT FOR 1/4 C. SUGAR. SHAPE DOUGH INTO BALLS AND ROLL IN SUGAR. PLACE ON UNGREASED BAKING SHEET. BAKE AT 350 DEGREES UNTIL DONE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=