Holiday Fruit salad

6-8 Apples
6 Oranges
1 lb Grapes
3-4 Cans Fruit Cocktail (You can use generic, it is every bit as good!)
1 Cup sugar
6 egg yolks

Peel fruit and chop into small pieces. Cut oranges over apples so that the juice from the oranges will stop the apples from turning dark. Pour fruit cocktail over fruit.

Drain juice from fruit into saucepan.
Add 1 cup sugar and 6 egg yolks. Blend well.
Cook approximately 15 minutes over medium heat stirring occasionally until slightly thickened. Cool. Pour over fruit.

Cover and refrigerate. Will keep in frig for a week. Make at least 24 hours ahead so that flavors can marry. Optional: Coconut and pecans. Bananas can be added but they turn dark quick and the fruit salad will not last as long in refrigerator.

Cherry Pear Cobbler

2 cans (21 oz each) cherry pie filling
3 large ripe pears, peeled, cored and cut into chunks

Biscuit dough
1 1/4 cups all purpose flour
1/4 cup and 1 tblspn granulated sugar
1 1/2 teaspoon baking powder
1/4 tsp salt
1 cup heavy crem

Heat oven to 400* F. Mix filling and fruit in a deep 2 1/2 quart baking dish. Bake 15 minutes. While filling heats, mix dry ingredients EXCEPT for the 1 tblspn sugar. Gradually stir in cream with a fork until it forms a soft sticky batter. Remove baking dish from oven, and using a spoon, drop clumps of batter on top of fruit. (You might have fruit 'peeking out' from underneath. It's not going to be all even like a pie crust.) Sprinkle with the remaining sugar (I forget this part EVERY year and I've been making this for 20 years now). Bake in oven for 40 minutes or until pick inserted in center of dough comes out clean. (It'll be a nice golden brown)
Cool- serve warm or at room temperature, but cover and put in refrigerator to save after serving.

Cherry Squares

1 ¼ c flour
1/3 c packed brown sugar
½ margarine

Crumble flour, sugar and marg. Together well, press in ungreased 9 x 9 pan. Bake 350 for 15 minutes.

2 eggs
1 ¼ c packed brown sugar
1 tbsp flour
½ tsp b.p.
Pinch salt
1 c medium grind coconut
½ chopped walnuts
¾ c maraschino cherries, drained well and cut in quarters.

Beat eggs slightly and add the rest of the ingred in order given. Spread over first layer. Return to oven and bake for 25 minutes.

Cherries Jubilee

Canned sweet cherries (not the maraschino ones). Put in flat pan with liquid, add sugar, some cornstarch (like maybe 1 T./can, I use 2 cans, more sugar than that, maybe 1/2 c/ can. Heat until thick. Move to table where everything is ready (fancy dessert dishes of some sort, and vanilla ice cream). Add about 1/4 c. blackberry brandy over cherries. (I pour it into a spoon held just over the cherries very slowly and carefully- you don't want the brandy to mix in, you want it on the top. Carefully light it (have the room dark) and WHOOSH! Flames! Ohhs and ahhs. Then spoon over individual dessert bowl of vanilla ice cream. Sometimes you even end up serving someone when the cherries are still flaming. Very pretty. Almost all (or all) the alcohol burns off so the kids aren't getting lots of booze.