Deer Hunting is over for another year!
Both husband and son got their bucks so we have a happy home!! There is already talk about next year. I think planning the hunt is as much or more fun than the actual hunt!
Diane Watters, a member of our exercise group, brought this spiced hot fruit to share as part of her birthday treat one morning! I thought it would be perfect to make over the holidays! It can be made the night before, feeds a large group, can be kept warm in a crock pot and best of all it was very good! At least one of our sons and family stays over so this is going to be on my menu. Thanks Dianne for sharing the recipe!
Spiced Hot fruit, serves 20:
2 cans pineapple chunks (1- 20 oz & 1- 8 oz) drained and save juice
2 cans apricots, (15 1/4 oz) drained and quartered
1 can sliced peaches (29 oz), drained
1 can pear halves (29 oz), drained and quartered
3/4 cup packed brown sugar
1/4 cup butter
2 cinnamon sticks (3 inches)
1/2 tsp round ginger
Put all fruit in ungreased 3 1/2 quart baking dish. Combine sugar, butter, ginger, and cinnamon sticks and reserved pineapple juice in a sauce pan, bring to a boil and simmer 5 min. Pour over fruit, bake @ 350 degrees for 30 min. Can be kept warm in crock pot or refrigerated and put in crock pot in the morning to heat and serve. Stay warm, drive carefully and have a great week!!
I'm Kathy Lloyd. I grew up on a farm near Elmore, MN and have lived in Fairmont for over 44 years. I have always loved to cook, even when I was very young. I loved to stay with my Aunt Dorothy during my childhood. She was a great cook and used to give me freedom in the kitchen, teaching me along the way. She made recipes from our Norwegian heritage, along with pies, homemade doughnuts, yeast bread and cinnamon rolls.