1-1/3 cups (17 oz. can) fruit cocktail 2 Tbsp.

1-1/3 cups (17 oz. can) fruit cocktail

2 Tbsp. butter 1/2 cup firmly packed brown sugar 1/3 cup chopped walnuts 2 cups buttermilk baking mix 1/3 cup sugar 1 tsp. cinnamon 2/3 cup undiluted evaporated milk 1 Tbsp. reserved fruit syrup legg 1/4 cup cooking oil 1 tsp. vanilla Drain fruit cocktail; reserve 1 Tablespoon syrup. Melt butter in bottom of 9-inch round cake pan. Add brown sugar; stir until well blended. Spread sugar mixture to cover bottom of pan. Sprinkle with nuts. Arrange fruit cocktail on top of sugar mixture in desired pattern. Combine baking mix, sugar and cinnamon in medium bowl. Blend evaporated milk, reserved syrup, egg, oil and vanilla. Stir into dry ingredients. Mix well (batter will be slightly lumpy). Pour batter over fruit cocktail in pan. Bake at 375 degrees 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; invert on serving platter. Serve warm or cooled. Honey-spice acorn squash 3 medium acorn squash 1/4 cup butter or margarine, melted 1/4 tsp. cinnamon 1/2 tsp. salt 1/4 tsp. ginger 1/3 cup honey Scrub squash. Cut in half lengthwise; remove seeds and stringy fibers. Arrange, cut side down, in shallow baking pan, surround with 1/2-inch hot water. Bake 30 minutes. Combine remaining ingredients. Pour off excess liquid from baking pan; turn squash cut side up. Pour sauce into cavities; bake at 375 degrees 15 minutes, basting now and then with sauce. Makes 6 servings, j Old English spiced cider 4 1 tsp. w hole allspice 2 sticks cinnamon (2 inches long); 12 whole cloves 2 qts. cider 2/3 cup brown sugar, packed ' Ground nutmeg J Tie allspice, cinnamon and clovqs together in cheesecloth. In large saucepan, combine cider and brown sugar; heat. Add spice bag; simmer 10 minutes, or until cider is spicy enough to suit taste. Remove bag. ! Serve piping hot in mugs, w'itji dash of nutmeg in each. Makes 7 to f servings. Iced Spiced Cider: Make hoit spiced cider; chill before serving. - Cinnamon nuts 1 cup sugar I 1/2 tsp. cinnamon I 1/8 tsp. cream of tartar 1/4 cup boiling water * 1- 1/2 cups walnut halves (ojmixed nuts) 1/2 tsp. vanilla In saucepan boil together sugar, cinnamon, cream of tartar and boil; ing water to 240 degrees on candy thermometer or until a little syrup in cold water forms a soft ball. Add nuts; cool slightly. Add vanilla and stir until nuts are coated. Turn onto flat surface; separate nuts; coolj Makes 3/4 pound. Cinnamon fruit cookies i 2- 1/2 cups all-purpose, unb* leached or self-rising flour 3/4 cup firmly packed brown sugar 1/2 cup sugar 2 tsp. cinnamon 1/2 tsp. soda 1/2 tsp. cream of tartar 1 cup margarine or butter, softened

1 Tbsp. grated orange peel 1 tsp. vanilla legg 1 cup chopped almonds 1 cup chopped, pitted prunes or dates Lightly spoon flour into measuring cup; level off. In large bowl, combine all ingredients except almonds and prunes; blend at low speed until well mixed and dough forms. By * hand, stir in almonds and prunes. Shape into 1-inch balls; place 2 inches apart on ungreased cookie sheets. Bake at 350 degrees for 12 to 15 minutes or until light golden brown around edges. Cool cookies 1 minute before removing from cookie sheets. Makes 70 cookies.