1 1/2 c. dates

3 Granny Smith apples

Juice of 1 lemon in 2 c. water

1/4 t. cinnamon

1/8 t. allspice

1/8 t. cloves

2 T. honey

1/2 c. apple juice

1/4 c. raisins

Remove pits and stems from dates. Combine walnuts and dates in a food processor. Process until ground, coarse texture not smooth. About 40 seconds. Press evenly into a 9″ tart pan. (I used a pie plate). Refrigerate while making filling. Slice apples into thin slices. Put in lemon water while you finish cutting apples. This will keep them from browning. Drain well when done. Place apples in a large skillet with the rest of the ingredients and cook over medium heat for 10 mins. Stir often. Remove apples with slotted spoon and put into a bowl to cool completely. Reduce liquid to about half and cool. Spread apples over crust. Brush with syrup. Serve warm or cold. Cover leftovers and refrigerate.

This is a very sweet and healthy dessert.

1/2 c. sugar

1/8 t. ginger

1 T. flour (heaped)

Mix together and add:

1 1/2 c. milk

2 egg yolks, beaten

3 egg whites

1/4 t. cream of tartar

Fill the bottom of a 9″ crust with fresh rhubarb. Pour mixture over top. Bake at 450 degrees for 10 mins. Lower to 350 degrees and bake for 30 mins.  Meanwhile, make a meringue by beating egg whites and cream of tartar together until stiff. Spread over top of hot pie and brown under broiler.

This recipe came from Oma many, many years ago. It was handed down to Mom and then to me. Delicious!

1 cream cheese (8 oz)

1 can sweetened condensed milk (14 oz), not evaporated milk

1/3 c. lemon juice

1 t. vanilla extract

can of cherry pie filling, chilled

In a medium bowl, beat cream cheese until light and fluffy. Add condensed milk, blend. Stir in lemon juice and vanilla. Pour into crust. Chill until set, about 3 hours. Top with cherry pie filling (blueberry pie filling is good too). Refrigerate leftovers.

This recipe came from Mom. It was Dad’s favorite.