Frosties. Slice block of frozen raspberries, peaches, or strawberries 1/2" thick. Top each serving with sprinkling of nuts, whipped cream, or sour cream.
Cheese Bowls. Top bowlful of cottage cheese with cherries, peach slices, berries, or applesauce.
Banana Treats. Split each peeled banana lengthwise; top with pineapple chunks, crushed pineapple, or whole or sliced strawberries. Pass spiced, whipped cream.
Peach-Crumb Dessert. Drain 1 No. 2 1/2 can cling-peach halves. Spoon halves into dessert dishes. In saucepan, melt 1 tablesp. butter or margarine, stir in 1/2 teasp. cinnamon and 1 cup soft day-old-bread crumbs; toss until golden. Add 2 teasp. brown sugar; toss well. Spoon hot crumbs into peach halves; serve immediately, with whipped cream. Makes 4 servings.
Polka Dot. In sherbet glasses, place, in layers, jellied-cranberry-sauce cubes, pineapple chunks, and walnuts.
Bowl Compote. Combine 1 or more 8-oz. (buffet) cans apricots, pears, Bing cherries; add few raisins.
CANNED FRUITS--SIMMERED, SAUTEED, OR BROILED
Peach-Marlow. Fill peach halves with crushed pineapple; top with marshmallows. Broil. Serve hot.
Broiled-Fruit Medley. Sprinkle pineapple slices and peach halves with brown sugar, dot with butter or margaripe. Broil. Serve hot, with whipped cream.
Spiced-Fruit Compote. Drain syrup from 1 No. 303 can apricots or peaches and 1 No. 2 can sour cherries. To syrups, add 1 stick cinnamon, 6 whole cloves. Cook 5 min. Pour over fruit. Serve warm or cold.
Dried-Fruit Supreme. Heat cooked, mixed, dried fruits; add rum extract. Serve hot, with whipped cream.
Spiced Apricots. Drain syrup from apricots; add lemon peel, 6 whole cloves. Heat. Pour over fruit.
Marmalade Fruits. Drain syrup from peaches, pears, or pineapple chunks or tidbits; add spoonful orange marmalade. Heat. Pour over fruit. Serve hot or cold.
Nutted Apple. Heat canned apple slices. Sprinkle with salted peanuts. Serve hot, with cream.
Baked Apples. Top canned baked apples with heated mincemeat. Or top with marshmallows; broil.
Frozen-Fruit Sautes. Saute canned peach halves or pineapple slices in butter or margarine. Top with ice cream; then pour on some syrup from fruit, with mint, sherry, or rum extract added.
Compote de Luxe. Heat together 2 or 3 8-oz. (buffet) cans of different fruits. Flavor with lemon juice, vanilla extract, nutmeg. Serve hot, topped with sour cream and grated chocolate or shaved nuts.