Norwegian Fruit Pizza

Tart Base:

* 3/4 cup butter
* 1/2 cup powdered sugar
* 8 ounces cream cheese, softened

Topping:

* 1/2 cup sugar
* 1/2 teaspoon vanilla
* 1 canned fruit (your choice)
* 2 fresh fruits, sliced (your choice)

Mix first three ingredients until crumblelike. Do not melt butter. Pat into pizz pan and bake 350 degrees for about 12 minutes or until golden brown. Do not overbake. Set aside to cool. Mix cream cheese, sugar, and vanilla. Spread over cooled crust. Place canned and fresh fruit on top decoratively. (I suggest peaches, kiwi, strawberries, blueberries). Carefully cut into 12 slices.

Yield: 12 slices

Pumpkin Praline Muffins

Praline:

  • 1 cup brown sugar
  • 1 cup chopped pecans
  • 1/ 2 cup butter, melted

Muffins:

  • 2 cups flour
  • 1 1/2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon each ginger, cinnamon, nutmeg
  • 1/4 teaspoon each allspice, cloves
  • 1 cup pumpkin, canned
  • 3/4 cup brown sugar
  • 1/3 cup buttermilk<
  • 1 large egg
  • 1/3 cup oil
  • 4 tablespoons marmelade
  • 1/2 cup golden raisins

Toss first three ingredients together; set aside.

Preheat oven to 400 degrees. Sift dry ingredients together and set aside. Mix pumpkin, sugar, buttermilk, oil, egg, and marmalade together. Stir dry ingredients into pumpkin mixture and add raisins. Spoon mix into well-greased muffin pans or into paper muffins cups. Fill individual pans 3/4 full. Spoon praline topping onto batter, dividing equally. Bake at 400 degrees for 20-25 minutes. Cool in pans for 2 to 3 minutes before removing.

Yield: twenty four muffins

Zucchini Bread

  • 1 cup oil
  • 2 cups grated zucchini
  • 1 teaspoon baking soda
  • 1/4 teaspoon allspice
  • 1 tablespoon cinnamon
  • 3 eggs
  • 3 teaspoons vanilla
  • 1/2 teaspoon baking powder
  • 2 cups sugar
  • 3 cups all-purpose flour
  • 1/2 cup chopped walnuts

Preheat oven to 300 degrees. Mix dry ingredients in large bowl;add eggs, then oil and vanilla. Bake in two loaf pans for 1 1/2 hours. Cool bread in pans for 15 minutes before allowing to cool on cooling rack.

Yield: two 9 x 5 x 3 inch loaf pans