Granola with Dried Fruit (sandra)

2 1/2 c large flake rolled oats
1/2 c walnuts
1/2 c pumpkin seeds
3/4 c large flake coconut
1/4 c flaxseed
2 tsp cinnamon
1/2 c unsweetened applesauce
1/2 c dried cranberries
1/2 c dried currants (or whatever dried fruit you like, cherries/apricots etc)
1/4 honey
1 Tbsp canola oil

Preheat oven to 325F. Combine oats, nuts, seeds, cinnamon in large mixing bowl. Bring applesauce, dried fruits, honey and oil to a simmer in a pot on the stove. Simmer 10 min until fruit softens up. Pour over oat mixture and spread onto large cookie sheet. Bake approx 35 min, stirring occasionally. Let cool and then store in an airtight container for up to a month. (this recipe is adapted from a PC cooking school recipe).

Vertical Pear Salad (Sandra)

(taken from "the Novice Chef" website)

Vertical Pear Salad

ingredients:

4 smooth skinned pears
2-3 cups watercress
1/2 cup toasted pecans
1/4 cup crumbled blue cheese
vinaigrette dressing
honey for drizzling
lemon juice

directions:

Cut pears horizontally into 3 or 4 slices depending on the size of your pears. Use a paring knife to cut out the cores. The pieces should look like O's. Leave the stem on the pop piece. Brush slices of pear with lemon juice to keep it from browning.

Toss watercress, pecans, and blue cheese with dressing until coated.

Reassemble the pear, vertically, with the watercress salad in between each slice. Once assembled, drizzle with honey, and serve!

Adapted from Better Homes And Gardens

Grilled Prosciutto Wrapped Asparagus (Sandra)

(from "Three Many Cooks website)
Serves 4

24 medium asparagus spears, snapped
8 sheet very thinly sliced prosciutto, cut in thirds lengthwise
1 large garlic clove
1/3 cup balsamic vinegar
2 tablespoons Dijon mustard
1/4 teaspoon each Kosher salt and black pepper
1/2 cup extra-virgin olive oil, plus extra for drizzling

Make vinaigrette by whisking garlic, vinegar, mustard, and salt and pepper in a 2-cup Pyrex measuring cup. Slowly whisk in oil until you reach the 1-cup mark.

Drizzle asparagus with olive oil and sprinkle with salt and pepper.

Working one spear at a time, roll each one in a piece of prosciutto.

Grill over direct heat on a charcoal or gas grill turning them only once until prosciutto is crisp and the asparagus are crisp-tender, 5 to 6 minutes.

Arrange spears on each plate and drizzle with balsamic vinegar or vinaigrette. Serve immediately.

Butterscotch Raisin Pie (Sandra)

This pie recipe is dedicated to Elsie, Hilda, Dorothy, Emily & Erma

Ingredients

• 1 baked pie shell
• 1/2 cup brown sugar
• 2 tablespoons Cornstarch
• 1/2 teaspoon Salt
• 2 cups milk
• 3 Eggs, Separated
• 1 teaspoon butter
• 1 teaspoon vanilla
• 3/4 cup raisins
• 1/4 teaspoon cream of tartar
• 4 tablespoons sugar

Directions

Mix brown sugar, cornstarch, salt, and milk together. Beat the egg yolks and add to the milk. Cook over medium heat until thick, stirring constantly. Remove from heat. Add butter, vanilla and raisins. Stir and pour into a baked pie shell. Beat the egg whites until frothy. Add cream of tartar and sugar. Beat until stiff. Pour over filling. Bake at 350° until golden brown.