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Tuesday, January 12, 2010

As a member of Craft and Chat which is part of Newcomers Club in Regina, Isobel made this recipe for the group. Probably for our wind up party in June as the dessert is great when there is an abundance of fresh fruit, although it can also be made with canned fruit such as canned peaches or pears. As part of the Christmas gifts for the Harnish family, I bought Allison a flan pan and included this recipe for her. . The recipe is written up in layers as layer one is the cookie layer, then a filling, fruit arrangement ending with a glaze. Any cookie recipe would work, but this recipe using coconut and rolled oats is very nice and compliments the fruit base.. 1/4- 1/2 cups of chopped walnuts would work nicely in this cookie recipe
Layer# 1
1 cup coconut
1 tsp vanilla
1 ½ cup rolled oats
½ tsp soda
1 tsp baking powder
1 cup flour
1 egg
¾ cup sugar
1 cup margarine

Prepare pan first. Lightly grease well

Mix all of dry ingredients together in one bowl. Mix all of the wet ingredients in another bowl. .then mix together and press into you brand new Christmas gift from the Kennedys. Bake at 350 until brown. Bake for about 10- 12 – 14 minutes or until lightly brown. Every oven is a bit different

Layer #2- optional
Soften marshmallow cream

In some of the recipes on the net they use cream cheese as their 2nd layer
1 package (250 g) light cream cheese - regular or spreadable
1/3 cup (80 mL) icing sugar
1 tsp (5 mL) vanilla
NOTE: Your cream cheese layer will prevent your cookie from getting soggy by the fruit & glaze. Try to spread the cream cheese to the outside of the cookie, and pour the glaze when it is thick enough to not just run over the fruit, but coat the fruit.

Layer # 3
Fresh Fruit

Wash, dry & cut fruit as necessary. Arrange on top of cream cheese layer in a circle pattern, starting from the outside and going in. Just have fun being creative! Check out this site. /

Layer #4 Glaze
1 ½ tablespoon cornstarch
½ cup water
½ cup Sugar
½ cup orange juice

In a saucepan, combine sugar, salt, cornstarch, orange juice, lemon juice and water. Cook and stir over medium heat. Bring to a boil, and cook for 1 to 2 minutes, until thickened. Remove from heat, and add grated orange rind. Allow to cool, but not set up. Spoon over fruit. Chill for at least 2 hours, then cut into wedges and serve.

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