Ingredients:

4 McIntosh apples

3 tablespoons fresh lemon juice

1/4 cup firmly packed light brown sugar

1/4 cup unsalted butter, cut into bits

2 tablespoons light rum

4 (3-inch) cinnamon sticks

Mint leaves for garnish if desired

Directions:

Preheat the oven to 450 degrees. Peel and core the apples, leaving them whole. Slice the apples horizontally into even 1/4-inch-thick slices, reassemble the slices to form whole apple shapes, and brush the apples with the lemon juice. Put the apples in a pie plate, fill the cavities with some of the brown sugar, butter, and rum, and sprinkle the apples with the remaining brown sugar, butter, and rum.

Bake the apples in the middle of the oven, basting frequently, for 25 minutes. Reduce the temperature to 350*F (175*C), insert the cinnamon sticks in the cavities of the apples, and bake the apples, basting frequently, for 20 minutes more, or until they are tender and browned well and the juices are thick and syrupy. Divide the apples among 4 plates, spoon the syrup over them, and garnish the apples with the mint leaves.

Serves 4.

Ingredients:

1 can sweetened condensed milk

1/4 cup lemon juice

1 large can crushed pineapple, drained

16 ounces whole cranberry sauce

2 cups miniature marshmallows

1/2 cup chopped pecans

1 container of nondairy whipped topping

Directions:

In a bowl, combine condensed milk and lemon juice; mix well. Stir in pineapple, cranberry sauce, marshmallows, pecans and food coloring, if desired. Fold in whipped topping. Spoon into a 13 x 9 x 2-inch baking dish. Freeze until firm, four hours or overnight. Cut into squares to serve.

Makes 12 to 16 servings.