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Due to the Corona virus, the Surface Design workshop has been postponed until this summer. The new date for it will be announced when the Art House re-opens.

JOIN ME AT A WORKSHOP

SURFACE DESIGN WORKSHOP FOR ARTISTS & CRAFTERS
I'll be teaching this one-day workshop on March 14, 2020 at the Art House! Learn to design your own unique papers and other materials for collage, card making, scrap booking, journal making etc. I supply all the materials. All you need to bring is a sack lunch and a beverage. Hours are 10-4; fee is $90 per person. Register online at acworthartsalliance.org/purchase-workshops/classes or call 678-543-5777. Act now! Seating is limited!

Tuesday, November 4, 2014

A Holiday Recipe That's Artist-Worthy

The holidays are almost upon us, so today I thought I'd share a favorite family recipe with you. If you and your clan love fruit, you're in for a treat if you make this. It's not only wonderfully colorful (is there such a thing as culinary eye candy??) it tastes great and compliments any holiday menu, from turkey, cornish  game hen and pork roast to ham and beef. It goes together in a hurry, feeds a crowd, and can be made ahead, too.

Baked Fruit

(1) 20 oz. can of prune plums or prunes
(1) 20 oz. can of pears
(1) 20 oz. can of chunk pineapple
(1) 20 oz. can of apricots
(1) 20 oz. can of sliced peaches
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(1) 20 oz. can sweet cherry pie filling
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1/4 cup butter or margarine
1/2 cup of brown sugar
1/4 cup sherry
3/4 cup reserved juice 

Grease a 13x10 1/2 inch glass baking dish with butter or margarine. Drain and reserve juice from the fruit. Place the fruit in the baking dish and mix together gently. Top with the cherry pie filling. 

In a small saucepan, over medium-low heat, stir together the butter, brown sugar, sherry and reserved juice.  (Make sure it doesn't scorch!) Pour this mixture over the fruit. Bake uncovered at 350 degrees for 35 to 45 minutes. Serves 8-10 people. This recipe makes a good side dish. It also serves as a dessert when topped with ice cream.

PS -- If you can't find 20 oz. cans, just buy the largest size available. I suggest you not wait until the last minute to shop for the canned fruit; it usually sells out fast.

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