Recipe: Vintage Fruit Recipes

I am copying this from my Notepad, so I hope this works! Good luck with these recipes!
Vintage Fruit Crown
3 1/2 to 4 c. all purpose flour
2 pkgs. yeast
1/3 c. sugar
1/2 tsp. salt
1/2 c. milk
1/2 c. water
1/3 c. shortening
1 egg
1/4 c. Vintage Fruit syrup
1/3 c. packed brown sugar
1/3 c. sugar
3 T. butter or margarine
1 c. drained Vintage Fruit
1/4 c. chopped walnuts
In large mixer bowl, combine 1 1/2 c. flour, yeast, 1/3 c. sugar
and salt. Mix well. In saucepan, heat milk, water and shortening until
warm (120-130 degrees); shortening does not need to melt. Add to flour mixture.
Add egg. Blend at low speed until moistened, then beat 3 minutes at medium
speed. By hand, gradually stir in enough remaining flour to make a firm
dough. Knead on floured surface until smooth and elastic, 3 to 5 minutes.
Place in a greased bowl, turning to grease top. Cover and let rise in warm
place until light and doubled, about 1 hour.
Prepare filling: In medium saucepan, combine Vintage Fruit syrup, brown sugar,
1/3 c. sugar and butter. Cook over low heat, stirring occasionally, until sugar
has dissolved and butter melts. Keep warm. Spoon Vintage Fruit into bottom of
a greased 12 inch Bundt pan. Sprinkle nuts over fruit.
Punch down dough. Divide into pieces the size of walnuts. Shape each piece into
a smooth ball. Place balls in layers in pan, pouring warm sauce over layers and
top. Cover and let rise in warm place until doubled, about 30 minutes. Bake at
degrees for 40 to 45 minutes until dark golden brown. Cool 10 minutes in pan
and invert onto serving plate. Serve warm.

VINTAGE FRUIT SAUCE UPSIDE DOWN CAKE
1/4 c. butter or margarine
1/3 c. packed brown sugar
1 c. drained Vintage Fruit
1/3 c. chopped nuts
1 1/4 c. all purpose flour
3/4 c. sugar
1 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. ground nutmeg
1/2 c. Vintage Fruit syrup
1/4 c. oil
2 eggs
Whipped cream or ice cream
Melt butter in 8-inch square pan. Add brown sugar, Vintage Fruit and nuts; set
aside. In medium mixing bowl, combine remaining ingredients and mix well. Pour batter over topping in pan. Bake at 350 degrees for 40 to 45 minutes until golden brown. Cool 5 minutes and loosen edges with knife and invert onto serving plate. Serve warm with whipped cream or ice cream.
VINTAGE SAUCED CHICKEN
2 1/2 to 3 lb. frying chicken, cut up
1 c. dry red wine
3/4 c. Vintage Fruit syrup
1 envelope dry onion soup
2 T. cornstarch
2 T. water
1 c. drained Vintage Fruit
Cooked rice
In large fry pan, brown chicken in small amount of shortening. Add wine, syrup and soup. Cover and simmer about 1 hour until tender. Remove chicken to platter. Combine cornstarch and water and add to pan juices. Cook over medium heat, stirring constantly, until thickened. Add fruit and chicken pieces and heat through. Serve over rice.
VINTAGE GALA HAM GLAZE
4 lbs. ready to eat fully cooked ham
1/4 c. packed brown sugar
2 tsp. cornstarch
1/4 tsp. cinnamon
1/8 tsp. ground cloves
1/3 c. Vintage Fruit syrup
2 T. lemon juice
1/2 c. drained Vintage Fruit
Bake ham according to label directions and score with a sharp knife. In medium
saucepan, combine remaining ingredients. Heat until thickened, stirring constantly. Spoon sauce over ham. Return to oven and bake until golden brown, 10 to 15 minutes.

VINTAGE SAUCED RIBS
4 to 6 lbs. country style ribs or spareribs
2 tsp. salt
1/2 tsp. black pepper
1/4 c. packed brown sugar
3 T. cornstarch
1/2 tsp. ground ginger
1/4 tsp. garlic powder
1 c. water
1/2 c. Vintage Fruit syrup
1/2 c. applce cider vinegar
2 T. soy sauce
1 c. drained Vintage Fruit
1 small onion, sliced
Sprinkle ribs with salt and pepper. Wrap tightly in foil packets and place on cookie sheets. Bake at 350 degrees for 1 hour. In medium sauce pan combine brown sugar, cornstarch, ginger, garlic powder. Gradually add water. Add syrup, vinegar and soy sauce. Cook over medium heat until thickened, stirring constantly. Add drained fruit and remove from heat. Place ribs in shallow baking pan, top with onion slices. Spoon sauce over ribs. Bake uncovered until
tender, about 1 1/2 hours.
VINTAGE STUFFED CHOPS
4 pork chops, 3/4 to 1" thick
3 c. soft bread crumbs
2 T. chopped onion
1/4 tsp. salt
1/4 tsp. poultry seasoning
1/2 c. drained vintage fruit
1/4 c. melted butter or margarine
2 T. vintage fruit syrup
In fry pan, brown chops in small amount of shortening. Place in shallow baking dish. In a bowl, combine bread crumbs, onion, salt and poultry seasoning; mix lightly. Add drained fruit, butter and syrup. Mix lightly until thoroughly combined. Spoon onto each pork chop. Cover and bake at 325 degrees until tender, about 1 1/4 hours.
HEAVENLY VINTAGE DESSERT
1 angel food cake
1 can prepared vanilla pudding or 1 box, prepared as directed
1 c. drained Vintage Fruit
1 c. whipped cream or whipped topping
Slice angel food cake into 1/2 inch slices. fit half of slices into a 9-inch
square cake pan to cover bottom. In medium mixing bowl, combine pudding and fruit. Fold in whipped cream. Spoon half of pudding mixture evenly over cake slices in pan. Cover with remaining cake slices, and cover with remaining pudding mixture. Cover and refrigerate at least 4 hours. Garnish with toasted slivered almonds, if desired.