Fruit Crisp


  • 2 15-ounce cans peaches, pears, apricots, apples, mixed fruit etc.
  • 1 Tablespoon cornstarch or flour
  • 1 ½ cups coarsely crushed whole-wheat cereal or
  • ¾ cup oats
  • ¼ cup sugar
  • ½ cup CNP Master Mix (see linked content) or flour
  • 3 Tablespoons margarine, melted
  • ⅓ cup chopped nuts, sunflower seeds, or peanuts (optional)
  • Nonstick spray
  1. Wash hands with warm, soapy water.
  2. Preheat oven to 350°F and spray baking an 8×8-inch baking pan with nonstick spray.
  3. Drain fruit, saving 1 Tablespoon of liquid. Arrange fruit in baking pan.
  4. Mix fruit juice with cornstarch or flour and pour over fruit.
  5. Mix together cereal crumbs or oats, sugar, CNP Master Mix or flour, and margarine. Stir in nuts or seeds.
  6. Sprinkle evenly over fruit. Bake at 350°F for 20 minutes.
  7. Cut into nine pieces. Serve.

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

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