Fruit Crisp Topping from Pam Jensen

This is an easy, delicious topping for a fruit crisp. I have used it with peaches, blueberries, cherries and apples and it works great with each.

1 c. flour
1 c. brown sugar
1 c oatmeal
1/4 t. baking powder
1/4 t. baking soda
1/4 t. salt
3 T. butter/margerine (softened)

Prepare fruit and place in 9x9 or 9x13 pan that has been sprayed. Combine topping ingredients, mix thoroughly and sprinkle over top of fruit. Depending on the fruit, bake at 350 degrees for about 30-45 minutes.

The Famous Raspberry Pretzel Salad I still receive requests for!

Raspberry Pretzel Salad

* 2 c crushed pretzels * ¾ c. butter melted * 3 T sugar
Press into 9x13 and cook 8 minutes in a 400° oven.
Cream together *8 oz cream cheese *1 c sugar *12 oz cool whip
then fold in *1 can crushed pineapple, drained. Spread this mix
over cooled pretzel crust and refrigerate. Dissolve 1 large (6 oz)
pkg raspberry jello in 3 cups boiling water. Add frozen raspberries
(about 2 cups or 1 container fresh raspberries) Put in refrigerator
until syrupy. Spoon this over cream cheese layer and refrigerate
overnight. Top with cool whip or whipped cream and serve.

Freezer Corn

Sister Cowley shared with us a recipe for Frozen Corn (freezer corn)

3 dozen ears of uncooked sweet corn
1/2 to 1 lb butter
1 pt half and half

Cut raw corn off ears-combine with remaining ingredients and put mixture in covered roaster. Bake corn mixture at 350 degrees for 1 hour, stirring 2 or 3 times. Put in freezer containers and freeze.