This week we're going to offer you some recipes that will help you put your berries and fruits to work this season.

By Staff
There are so many ways to prepare these good tastes for your family. Be on the lookout for berries and fruits as they come in. They are easy to work with and simple to prepare.
They can also be used raw for garnishes and for toppings on other desserts, or used in a special recipe of their own.
Try a few of this week's recipes. You might enjoy.
Fresh Peach Cake
3 eggs, well beaten
1 and 3/4 c. sugar
1 c. cooking oil
2 c. flour
1 t. salt
1 t. soda
1 t. cinnamon
2 sliced peaches
1/2 c. nuts
Mix thoroughly and add peaches by hand. Pour into prepared 13"x9" cake pan. Bake at 375 for 50 minutes.
Apple Mystery Dessert
1 (20oz.) can crushed pineapple
3 c. apples, sliced
1/2 c. sugar
2 T. lemon juice
1 box yellow cake mix
1/2 c. butter melted
1 c. pecans
Preheat oven to 350. Lightly grease 9"x13" baking dish. Pour crushed pineapple in dish. Toss together apples, 1/4 c. sugar, lemon juice and put on top of pineapple. Sprinkle fruit layers with dry cake mix. Top with melted butter, 1/4 c. sugar and pecans. Bake 20 minutes. Cut with knife to allow juice to surface. Bake 30 minutes longer. Serve warm or cold.
Blueberry Orange Muffins
1 and 1/3 c. flour
1 c. Quaker Oats
1/4 c. firmly packed brown sugar
1 T. baking powder
1/2 t. soda
1/2 t. salt
3/4 c. fresh or frozen blueberries
2 /3 c, milk
1/3 c. orange juice
1/4 c. vegetable oil
1 egg beaten
Heat oven to 400. Grease 12 muffin cups or line with paper cups. Combine dry ingredients. Gently stir in blueberries. Add combined remaining ingredients, mixing just until dry ingredients are moistened. Fill prepared muffin cups 2/3 full. Bake 18 to 20 minutes, until golden brown.
Continental Pears
4 oz. cream cheese (4oz.) softened
1-2oz. blue cheese, crumbled
1 T. butter or margarine softened
1 T. orange juice concentrate
10 pears, canned halves, drained or fresh pears prepared
2 T. walnuts chopped
In a mixer beat cream cheese, blue cheese, butter or margarine and orange juice until blended and fluffy. Place about 1 T. of the cream cheese mixture in the center of each pear half. Place in individual serving dishes, two to a serving. Sprinkle with nuts.
Fresh Strawberry Cake
1 lg. Cool Whip
1 (8oz.) sour cream
1 c. sugar
1 and 1/2 c. strawberries
1 box white cake mix
Cook cake as directed. Cook any desired shape. Slice layers in half.
Topping:
Mix Cool Whip, sour cream, sugar and 1 c. of chopped strawberries. Spread on cake. Slice the remaining strawberries and decorate top of cake.
Strawberry Pie
1 pie crust,baked and cooled
1 c. water
1/2 t. salt
2 t. strawberry Jell-o
1 c. sugar
3 t. cornstarch
strawberries (fresh or frozen, but drain frozen)
Bring water to boil. Mix sugar, salt and cornstarch together. Cook until thick as desired. Add Jell-o to mixture. Remove from heat. Place sweetened strawberries in the pie crust. Pour mixture over strawberries. Top with Dream Whip, Cool Whip or any of your favorite toppings. Place a few whole berries on top.
Fruit Salad
1 can Lucky Leaf peach pie filling
1 can mandarin oranges, juice and all
1 can pineapple tid-bits, juice and all
2 c. sliced strawberries
2 or 3 bananas, sliced
Mix all together and chill. Good on pound cake or ice cream or just by itself in a dessert dish.
Blackberry Cobbler
1 stick butter or margarine
4 to 6 c. blackberries fresh or frozen
1 c. self-rising flour
1 c. sugar
1 c. milk
Melt a stick of butter or margarine in a 9"x13" Pyrex dish.
Pour blackberries into Pyrex and level out in the dish. Mix one cup of flour and one cup of milk together and pour over berries. Then pour one cup of sugar over that. Cook in a 350 oven until top becomes brown.
Apple Twists
1 and 1/2 cups all-purpose flour
1 teaspoon salt
1/2 cup vegetable shortening
4 to 5 tablespoons ice-cold water
4 large Granny Smith apples
1 to 2 tablespoons lemon juice
1/3 cup butter, melted
1/2 cup granulated sugar
2 teaspoons ground cinnamon
1 and 1/4 cups water
Vanilla ice cream for accompaniment
Combine flour and salt; cut in shortening with a pastry blender until mixture is crumbly. Sprinkle the ice-cold water, 1 tablespoon at a time, evenly over surface; stir with a fork until dry ingredients are moistened. Shape into a ball; chill.
Peel and core apples; cut each apple into 8 wedges. Sprinkle with lemon juice and set aside.
Roll pastry into a 10 x 16-inch rectangle on a floured surface. Cut into 32 (10 x 1/2-inch) strips.
Wrap 1 strip diagonally around each apple wedge. Arrange in a greased 13 x 9 x 2-inch baking pan. Brush with melted butter.
Combine sugar and cinnamon; sprinkle over wedges. Pour the water around wedges.
Bake at 400*F (205*C) for 35 to 40 minutes or until apples are tender and pastry is lightly browned. Serve warm with ice cream, if desired.

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