Cherry Pie Filling from Brenda in Eagle River

Makes 7-8 quarts (7-8 pies)

• 6 quarts cherries
• 7 cups sugar
• 1 ¾ cups clear jell   (clear jell is like sure jell, only a purer form, restaurant supply houses carry it)
• 9 1/3 cups cherry juice or cold water (I use the cherry juice)
• 1/2 cup lemon juice
• 1 Tbsp. cinnamon (I generally use a little more)
• 2 tsp. almond extract
• ¼ tsp. red food coloring

Rinse, pit cherries, blanch 1 minute.    Mix ¼ cup clear jell with each 1 cup sugar.

Add water/cherry juice, cinnamon, almond extract and food coloring. Cook over medium heat for stirring constantly until mixture thickens.

Combine liquid and berries in dutch oven.  Fill jars to ½” of top.  Remove bubbles, water bath process 30 minutes.

The clear jell will not dissolve completely now.  It leaves little white lumps in the sauce.  It will dissolve before you open the jars so don’t worry.

We used bing cherries.  I deleted the red food coloring and it looks fine. 

The recipe calls for sour cherries and you can’t find any in Alaska.

Orange Bran Flax Muffins from Kim in Valdez

• 1 1/2 c. oat bran
• 1 c. ground flaxseed
• 1 c. wheat bran
• 1 c. flour
• 1 Tbsp. baking powder
• 1/2 tsp. salt

In a large bowl combine the above ingredients, mix, and set aside.

In a blender or a food processor combine the following and blend well.=

• 2 whole oranges (washed, quartered, and seeded)
• 1 c. brown sugar
• 1 c. buttermilk (you can also use yogurt or sour milk)
• 2 eggs
• 1/2 c. canola oil
• 1 tsp. baking soda
• 1/2 tsp orange extract (this isn't really necessary when you have Tree Things oranges!)

Pour orange mixture into dry ingredients.  Mix until well blended.  Stir in 1 1/2 c. of raisins if desired.

Fill paper lined or greased muffin tins almost to the top.

Bake at 375 degrees 18-20 minutes or until a wooden toothpick inserted in center comes out clean.  (Makes 18 muffins)

Orange Custard (from Above & Beyond Parsley)

• 1-1/2 cups sugar
• 5 large eggs
• 3 egg yolks
• 1-1/2 cups fresh orange juice
• 1 cup heavy cream
• 1/4 teaspoon salt
• Grated zest of 2 oranges

Place 3/4 cup sugar in a heavy skillet.  Stir with a wooden spoon over medium-high heat until caramelized.

Pour immediately into a 2-quart baking dish.

Combine eggs and egg yolks with remaining sugar and beat vigorously with an electric mixer.

Stir in orange juice, cream, salt and orange zest.

Pour over caramelized sugar into the baking dish and place in a larger pan.

Add water to larger pan to reach 2/3 up sides of baking dish.

Bake in a 400-degree oven for 1 hour or until a knife inserted in the center comes out clean.

Refrigerate until thoroughly chilled.

To serve, spoon into dessert bowls with some of the caramelized syrup in each.   SERVES: 6

Cranberry-Pear Crisp

• 4 to 6 firm pears, cut into 3/4-inch pieces (6 cups) 
• 1 tablespoon fresh lemon juice 
• 1 1/2 cups cranberries 
• 1/3  cup sugar 
• 1/2  cup flour 
• 1/2  cup chilled butter 
• 1/4  cup granulated sugar 
• 1/4  cup light-brown sugar 
• 1/4  teaspoon cinnamon 
• 1 cup rolled oats 
• Pinch salt 
• Vanilla ice cream (if desired) 

Preheat oven to 400 degrees. Peel and cut 4 to 6 firm pears into 3/4-inch pieces to yield 6 cups. In a large bowl, toss pears with 1 tablespoon fresh lemon juice. Add 1 1/2 cups cranberries and 1/3 cup sugar; toss well. 

Transfer to six 8-ounce ramekins (or a 3-quart baking dish).

Then make Oatmeal Crisp Topping: In a food processor, pulse 1/2 cup flour with 1/2 cup (1 stick) chilled 

butter until pea-size clumps form. Add 1/4 cup each granulated and light-brown sugar, 1/4 teaspoon 

cinnamon, 1 cup rolled oats, and a pinch of salt; pulse until large, moist clumps form, about 10 times.

Sprinkle fruit in dish with topping and bake until fruit is tender and topping is golden, about 25 minutes. 

Let cool at least 30 minutes before serving with vanilla ice cream, if desired.

Silver Dollar Pear Pancakes  (From Martha Stewart)

• 2 cups all-purpose flour 
• 2 teaspoons baking powder 
• 1 teaspoon baking soda 
• 1/2 teaspoon salt 
• 3 tablespoons sugar 
• 2 large eggs, lightly beaten 
• 3 cups buttermilk 
• 4 tablespoons unsalted butter, melted 

Whisk together flour, baking powder, baking soda, salt, and sugar in a medium bowl. Add eggs, buttermilk, and 4 tablespoons butter; whisk to combine.  Batter should have small to medium lumps.   Set aside.

• 4 Bartlett pears
• 3 tablespoons pure maple syrup, plus more for drizzling 
• 3/4 teaspoon ground cinnamon 
• 1/2 teaspoon unsalted butter

Core pears with an apple corer. Starting at the bottom, slice pears crosswise into 1/8-inch-thick rings, and toss in a small bowl with maple syrup and cinnamon.

Then heat an electric griddle to 375° (or a heavy skillet until very hot). Brush with butter; wipe off excess 

with a folded paper towel. Place a few pear slices on the griddle, 2 1/2 inches apart. Let cook 1 minute.

Ladle about 1/4 cup of the batter into center of each pear ring. Using the bottom of a ladle, gently push batter over edges of pears. Let cook until pancakes have bubbles on top and are slightly dry around the edges, about 2 1/2 minutes.

Using a spatula, turn pancakes over; cook until golden on bottom, about 1 minute. Repeat with remaining pears and batter. Serve with a dollop of sour cream and extra syrup.

Makes about two and one-half dozen 4-inch pancakes

Fruit Swirl Brownies from Sheryl in Visalia

• 1/2 cup butter, melted
• 1 cup sugar
• 16 ounces chocolate syrup
• 4 eggs
• 1 1/2 cup flour
• 1-3oz package cream cheese, softened
• 2/3 cup fruit preserves
• 1 cup fruit in bite-size pieces (raspberries, strawberries, peaches, etc)

Cool Whip

In large mixing bowl, cream butter and sugar.  Add chocolate syrup and eggs.  Mix well.  Stir in flour.

In small mixing bowl, beat cream cheese and preserves.  Gently stir in fruit.

Pour chocolate mixture into greased 9x13 pan.

Drop cream cheese mixture in clumps on top and swirl with a knife.

Bake at 350 for 35-40 minutes.

Cool.  Then garnish with whipped cream and additional fruit if desired.

Frozen Fruit Dessert

Mix and chill the following:

• 1 cup mashed fruit (your choice)
• 1/2 cup orange juice
• 2 Tablespoons lemon juice
• 3/4 cup sugar
• 1/2 teaspoon salt

Whip one can of evaporated milk with egg beater until slightly thickened.

Fold the milk into chilled fruit mixture with spatula.

Pour into pan and freeze for several hours.

Summer Frozen Fruit Bars

• 2 cups cut-up summer fruit (strawberries, peaches, watermelon, etc.)
• 1 tablespoon sugar 
• 1 teaspoon fresh lemon juice

Place the fruit in a blender. Cover and blend until smooth. 

Add 1-2 tablespoons water, if necessary. Add sugar and lemon juice. Cover and blend until well mixed. 

Pour into 4 oz. ice-pop molds or paper cups. Insert sticks. Freeze until solid.   Serves 4.

Easy Ice Cream from Carolyn in Chugiak

• 1 gallon of milk
• 2 cups of sugar
• juice of 3 lemons

Put in your ice cream maker and crank!

Refreshing Double-Melon Delight

• 2 cups boiling water 
• 1 package (8-serving size) Lemon Flavor Gelatin 
• Ice cubes 
• 1 cup cold water 
• 2 cups honeydew melon balls 
• 2 cups cantaloupe balls 
• 6 small mint leaves

Stir boiling water into dry gelatin mix in large bowl at least 2 minutes until completely dissolved. Add enough ice to cold water to measure 1-1/2 cups. Add to gelatin; stir. Remove any undissolved ice. 

Refrigerate 30 minutes or until slightly thickened (consistency of unbeaten egg whites.)

Stir in melon balls and mint leaves. Spoon into 9x5-inch loaf pan.

Refrigerate 4 hours or until firm. Unmold. Store leftover gelatin in refrigerator.

Pear Ice Cream  (from Martha Stewart)

• 2 cups milk 
• 2 cups heavy cream 
• 1 cinnamon stick 
• 6 Bartlett or Anjou pears, peeled and cored 
• 6 large egg yolks 
• 1/2 cup sugar

Combine milk, cream, and cinnamon stick in a medium saucepan over medium-low heat. 

Heat until small bubbles appear around the edge. Remove from heat, cover, and let steep for 30 minutes.

In a large saucepan over medium-high heat, cook pears for 45 minutes, or until they make a thick sauce. 

Let cool a bit, then puree in a food processor or blender.

Beat together egg yolks and sugar in a small bowl. Bring milk mixture back to a simmer, and whisk about 1 cup hot milk into egg mixture. Return to pan, and cook over low heat, stirring constantly with a wooden spoon until thick enough to coat the spoon, about 5 minutes.

Stir purée into ice-cream base. Chill. Freeze in an ice-cream maker according to manufacturer’s instructions.  Store in an airtight plastic container up to 2 weeks.

Makes 1 quart