Ginger Pears, Baked Apples, Peach Crisp, Frozen Banana Pops

Ginger Pears

  • 6 ripe, firm pears
  • 1/3 cup hot water
  • ¼ cup honey
  • ¼ teas. ground ginger
  • 1 Tbsp. butter or margarine

Preheat oven to 350 degrees F. Spray large casserole dish with cooking spray. Peel the pears, cut them in half and remove the cores. Arrange the pear halves in the casserole dish. In a small bowl combine the honey, hot water and ginger. Pour this mix ture over the pears and dot the pears with the butter or margarine. Cover the casserole dish and bake in preheated oven for 30 minutes.

Baked Apples

  • 4 baking apples
  • ¼ cup water
  • 1 teas. lemon juice
  • 2 Tbsp. warmed honey
  • ¼ cup grated cheddar cheese
  • ¾ teas, ground cinnamon

Preheat oven to 350 degrees F. Spray an 8×8 baking dish with cooking spray. Wash the apples and core them. Slice the apples. Place the apples in the prepared baking dish and sprinkle with the cinnamon. Combine the water, lemon juice and honey in a small bowl and drizzle this mixture over the apples. Cover the baking dish and bake in preheated oven for about 40 minutes or until fork tender. Sprinkle the grated cheddar cheese over the casserole dish and return the dish to the oven and heat, uncovered, about 5 minutes.

Peach Crisp

  • 3 ½ cups frozen sliced peaches thawed and drained, reserve juice
  • 2 Tbsp, warmed honey
  • 2 teas lemon juice
  • 1 teas. ground cinnamon
  • ½ cup quick cooking oats
  • 2 Tbsp. chopped walnuts
  • 1 Tbsp. softened butter or margarine
  • 1 Tbsp. water

Preheat oven to 350 degrees F. Spray an 8×8 baking dish with cooking spray. In a mixing bowl combine the peach slices. ¼ cup of the reserved peach juice. 1 tablespoon of the warm honey, lemon juice and cinnamon, stir well. Spread this peach mixture in the bottom of the prepared baking pan. Combine the oats, walnuts, the other tablespoon of honey, the butter or margarine and the water and stir. Spread this mixture over the top of the peaches. Bake peach crisp in preheated oven for about 25 minutes, or until peaches are tender.

Frozen Banana Pops

  • 4 bananas. sliced into 2- inch pieces
  • 1 cup peanut butter
  • 8 oz. semisweet chocolate squares
  • 1 Tbsp. butter or margarine


Cover a baking sheet with waxed paper. Place a layer of peanut on the top of each banana piece. Insert a toothpick into the banana through the peanut butter layer. Place the banana pops on the prepared baking sheet and freeze for 30 minutes or more. After banana pops are frozen melt chocolate and the butter or margarine in the top of a double boiler over simmering water. Stir this mixture frequently with a rubber spatula to prevent scorching. Cover a second baking sheet with waxed paper.

Remove the banana pops from the freezer 3 or 4 at a time and dip each banana pop in the chocolate mixture to coat. Place coated banana pops on the second baking sheet and repeat this process until all pops are coated in chocolate. Return the coated banana pops to the freezer and freeze for at least 1 hour. Allow the banana pops to sit at room temperature for 15 minutes before serving.