Hi! I'm Mary Anne Brenkwitz. On this page you will find recipes that our family has enjoyed time and again. We wanted to share them with you so you may enjoy as much as we do.

Fresh Apricot Pie 9 inch pie: Start with any homemade pastry crust or Pillsbury refrigerator pie crust. 5 cups pitted, cut up apricots 1 teaspoon lemon juice 1 cup sugar 1/4 cup all purpose flour 1/4 teaspoon ground cinnamon 2 tablespoons butter or margarine Heat oven to 425 degrees. Prepare pastry. Mix apricots and lemon juice. Mix sugar, flour and cinnamon. Stir into apricots. Pour into pastry lined pie plate; dot with butter. Cover with top crust that has slits cut in it; seal and flute. Cover edges with 2 to 3 inch strip of aluminum foil to prevent excessive browning; remove foil during last 15 minutes of baking. Bake until crust is brown and juice begins to bubble through slits in crust, 35 to 45 minutes

Apricot Kugen Filling: 10 cups pitted, ripe apricots 1 cup sugar Cinnamon to taste Bottom Crust: Bisquick Biscuit recipe Topping: 1 pint sour cream 6 eggs 1 cup sugar 4 tbs. cornstarch Pinch of salt Pit apricots and mush together with sugar and cinnamon to taste. Make recipe for biscuits on Bisquick box. Press dough into 13'x9' pan. Pour apricot over mixture into pan. Beat all ingedients for topping together and pour over apricots. Bake at 350 degrees for one hour or until top is a light golden brown. Topping may be reduced by half, but is especially delicious made as stated above.

Spanish Style Apricot Snack To Make: 1. Cut an apricot in half and remove the pit 2. Take a lemon slice and squeeze lemon juice over the apricot flesh 3. Mix equal parts coarse ground up red chile and margarita or sea salt. 4. Dip open faced apricot into mix and enjoy Beware, the chile can be very spicy!! This is an acquired taste so it may not be for everyone.

Flavor King Pluot Sauce/Jam Ingredients: 4 cups chopped pluots 1 cup sugar 1 cup water Directions: Cook until mixture bubbles, stirring constantly. It should come to a syrupy consistency. You can add water and sugar to taste. Perfect as a topping for ice cream. Lasts about a month in the refrigerator.

Pluot Apricot Tart Ingredients: All purpose flour for dusting 1 refrigerator pie crust 1/2 cup almond paste 1/4 cup butter 2 large eggs 2 tbsp. all purpose flour 2 tbsp. sugar 2 EACH ripe pluots and apricots, halved, pitted 2 tbsp. sliced almonds 1/4 cup apricot preserves, melted, strained Directions: 1. With flour, dust nine-inch square tart pan with removable bottom. Press dough over bottom and sides. Prick bottom with fork; freeze fifteen minutes. 2. Place oven rack in bottom position; preheat oven to 400 degrees. Crumble paste into food processor; add butter, eggs, flour, and sugar. Process until smooth; pour into shell. Cut each pluot and apricot half into four wedges each. Arrange over filling, in alternating rows; sprinkle with almonds. Bake 30 to 35 minutes until golden brown. Cool completely in pan on wire rack. To serve, remove sides of tart pan; place tart on serving plate (you can leave tart-pan bottom on for support). Brush top of tart with jam.