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Ingredients

4 cups coarse bread crumbs
1/2 cup melted butter
4 apples, peeled and sliced
1/3 cup brown sugar
1 tablespoon fresh lemon juice
1 teaspoon ground ginger
1 teaspoon ground cinnamon
3 tablespoons dry sherry
Whipped cream or vanilla ice cream for serving

This is a dessert that dates back to colonial America – make it for the family when those leaves begin to fall!

Directions

1. Stir together bread crumbs and butter; set aside.
2. In large bowl, combine sliced apples, brown sugar, lemon juice and spices and blend well.
3. Spread 1 cup of bread crumbs mixture in bottom of greased 2-quart casserole and top with one third of apple mixture. Sprinkle with 1 tablespoon sherry.
4. Repeat #3 two more times for a total of three layers.
5. Top with remaining bread crumbs.
6. Cover with foil and bake 30 minutes in a 375° F oven. Remove foil and bake 30 minutes longer. Serve warm (not hot) with whipped cream or vanilla ice cream.

Ingredients

1 small seedless watermelon
3 medium cucumbers
1 tsp salt
1 T sugar
1/2 cup balsamic vinegar

A sweet and sour salad… try something a little different at your next barbeque.

Directions

1. Mix salt, sugar and vinegar in large bowl. Set aside.
2. Cut watermelon into bite-sized cubes or use small melon-baller.
3. Remove seeds from cucumbers if desired. Chop cucumbers into bite-sized chunks.
4. Add watermelon and cucumbers to bowl and toss gently.
5. Refrigerate for half hour and toss again before serving.