Winter Fruit Crisp


  • 4 cups diced apples or pears
  • 2/3 cup packed brown sugar
  • ½ cup all-purpose flour
  • ½ cup rolled oats
  • 1/3 cup margarine
  • 1 teaspoon cinnamon


  1. Wash hands with warm, soapy water for 20 seconds. 
  2. Heat oven to 375°F. Lightly spray or oil a square pan (8 x 8 x 2 inches).
  3. Wash apples or pear. Core and cut into small, bite-sized pieces.
  4. Arrange fruit in pan.
  5. In a small bowl, mix remaining ingredients, then sprinkle over fruit.
  6. Bake until topping is golden brown and fruit is tender, about 30 minutes.

Makes 8 servings

Winter Squash Cookies



  • 3 cups Winter squash, cooked and mashed
  • 4 Tablespoon margarine
  • 3 Tablespoons packed cup brown sugar
  • 1 egg
  • 1 Tablespoon vanilla
  • 2 cups flour
  • 1 teaspoon baking soda
  • 1½ teaspoon baking powder
  • ½ teaspoon nutmeg
  • 1½ teaspoons cinnamon
  • 1/3  cup raisins, cranberries, or chocolate chips (optional)
  • Nonstick spray


  1. Wash hands with warm, soapy water for 20 seconds.
  2. Preheat oven to 350°F.
  3. Wash winter squash and cut in half.
  4. Place squash in a baking pan and add enough water to cover the bottom. Place squash in the pan, open side down.
  5. Bake for 45-50 minutes or until squash is completely soft.
  6. Remove from oven and let cool.
  7. While squash is cooking, cream margarine and sugar.
  8. Add in egg and vanilla. Mix until smooth.
  9. In a separate bowl, mash winter squash until smooth. Measure our 3 cups and add it to the margarine mixture.
  10. In a separate bowl. Combine flour, baking soda, baking powder, nutmeg, and cinnamon.
  11. Add flour mixture to the squash mixture. Mix until flour mixture is all incorporated.
  12. Fold in raisins, cranberries, or chocolate chips.
  13. Coat a cookie sheet with nonstick spray
  14. Scoop cookies by spoonfuls onto cookie sheet. Bake for 20-25 minutes or until golden brown and inserted toothpick comes out clean.
  15. Once cookies cool, glaze them, if desired. 

Makes 12-15 large cookies, 20 small cookies



  • 1 cup powdered sugar
  • 3 Tablespoons water or milk


  1. Wash hands with warm, soapy water for 20 seconds.
  2. In a small bowl, combine powdered sugar and water or milk.
  3. Mix until smooth. If the glaze seems too thick, add a little more water or milk at a time.

Makes 1 cup

Baked Acorn Squash


  • 1 acorn squash, cut in half  
  • 2 Tablespoons brown sugar 
  • 2 Tablespoons butter, softened 
  • 2 Tablespoons maple syrup  
  • 1 teaspoon cinnamon 
  • ½ teaspoon nutmeg 
  • ¾ teaspoon ginger 
  • 1 Tablespoon lemon juice 


  1. Preheat oven to 400 degrees F.  
  2. Scoop the seeds and stringy pulp out of the squash cavities and discard. In a small mixing bowl, combine the brown sugar, butter, syrup, lemon, cinnamon, nutmeg, and ginger. Rub the squash cavities and cut sides of the squash with the butter mixture and place them on a baking sheet, cut side up.  
  3. Bake in the oven for about 1 hour or until the squash is tender when pierced with a fork. 
  4. Top with plain Greek yogurt, nuts, or dried fruit. 

Makes 2 servings

Apricot Cobbler

What’s the difference between a cobbler, crisp, and crumble?

  • Cobbler is baked fruit filling with thick top crust, usually made with biscuits.
  • Crisp is baked fruit filling with streusel crumble topping.
  • Crumble is similar to crisp, but topping is made with oats.

3-4 cups or 2 pounds

• Fresh apples, pears, peaches, berries, rhubarb
• Canned pears, peaches, mixed fruit
• Frozen berries, peaches, mixed fruit


• 1 Tbsp cornstarch or flour + 1 Tbsp lemon or orange juice (or liquid from canned fruit)
• 1 egg

up to 1/3 cup

• White sugar
• Brown Sugar
• Honey
• Orange juice

1/4 to 1/2 teaspoon

• Nutmeg
• Cinnamon
• Dried fruits (dates, raisins, cranberries)
• Vanilla


• Cobbler: 2 cups CNP Master Mix, 1 cup water, 1/4 cup sugar

• Crisp: 1 1/2 cups crushed whole-wheat cereal or 3/4 cups oats, 1/4 cup sugar, 1/2 cup CNP Master Mix, 3 Tbsp margarine, melted

• Crumble: 1 cup oats, 1 cup CNP Master Mix, 1/4 cup margarine, 1/2 cup sugar


  1. Wash hands with warm, soapy water.
  2. Using the chart above, choose your ingredients and topping style.
  3. Use an electric skillet, heavy pan for stovetop, 1 1/2-quart casserole dish or 8×8-inch baking pan for the oven. Coat with nonstick spray.
  4. Slice or cut fruit into chunks as desired. Leave berries whole.
  5. Place fruit in pan. Add sweetener, if needed. Tart fruits may need more while canned fruits may need none.
  6. Dissolve cornstarch or flour in lemon juice. Pour over fruit. Add spices.

7. Mix topping:

  • Cobbler – mix and drop by spoonfuls over fruit.
  • Crisp – melt margarine, mix ingredients, and layer over fruit.
  • Crumble – blend ingredients with a fork, sprinkle coarse topping over fruit.

8. Cook until topping is golden brown and fruit is bubbling.

  • Oven – 400°F, 25-30 minutes
  • Electric skillet – about 350°F, 25-30 minutes
  • Stovetop – medium heat, covered pan, 25-30 minutes

Makes 9 pieces

Each piece is 1 serving

Apricot Scones


  • ¼ cup granulated sugar
  • 2 tsp baking powder
  • ½ tsp baking soda
  • 3 cups flour
  • ½ cup (1 stick) unsalted butter, chilled
  • 1 large egg
  • ½ cup plain Greek yogurt
  • 1/2 – 1 cup of milk (add enough milk to yogurt to make 1 1/3 cups)
  • 1/3 cup finely chopped dried apricots
  • 1/3 cup white chocolate chips



  1. Wash hands with warm, soapy water for 20 seconds.
  2. Grate butter, using the smallest holes on the grater, and freeze for at least 30 minutes.
  3. Line baking sheets with parchment paper. Don’t preheat the oven yet because the dough will need to chill before baking.
  4. Whisk or sift together sugar, baking powder, baking soda, salt, and flour in a large bowl.
  5. Add butter and toss to coat. Using fingers or a pastry blender, work butter into flour until only pea-sized pieces remain.
  6. Stir in apricots.
  7. Mix together cream and egg until blended in a separate container. 
  8. Add mixture to flour mixture. Stir gently with a fork until it just comes together as a shaggy dough. Handling the dough as little as possible, turn out onto lightly floured surface and shape into a ball.
  9. Cut ball in half. Pat each half into a 1-inch thick circle on the parchment-lined baking sheet. Cut each circle into 8 equal-sized triangle wedges. No need to separate the wedges.
  10. Freeze for 60 minutes. Preheat oven to 375°F.
  11. Bake scones 20-30 minutes until golden brown.
  12. Melt white chocolate chips and drizzle over tops of scones. Best served the same day. Baked scones can be frozen for later use.

Makes 16 servings, each scone is 1 serving

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