FRUITS

Apples -- Bananas -- Berries -- Cranberry -- Citrus --
Cherries -- Melon -- Peaches -- Pears-- Pineapple --
Rhubarb -- Misc

Apple Archives

Appetizers-Brunch-Desserts-Entrees-Sides-Misc

Appetizers

 

Brunch

spacerappleApple Baked French Toast
spacerappleApple-Berry Brunch Bake

spacerappleApple Danishnew
spacerappleApple-Pumpkin Streusel Muffinsnew
spacerappleApple-Pumpkin Streusel Muffins #2new
spacerappleApple Raisin Bran Muffinsnew
spacerappleCaramel Apple Coffee Cakenew
spacerappleCaramel-Apple Muffins
spacerappleEasy Apple Crunch Coffee Cakenew
spacerappleFruity Muffinsnew

 

Desserts

spacerappleApple Pie Bitesnew
spacerapple
Apple Cheddar Dessert
spacerappleApple-Cinnamon Bread Puddingnew
spacerapple
Apple Cobbler for Twonew
spacerappleApple-Cranberry Crisp

spacerappleApple Danish Cheesecakenew
spacerappleApple Glaze Pie
spacerapple
Apple Harvest Squaresnew
spacerappleApple-Mango Crisp
spacerappleApple Nut Cake
spacerappleApple-Pear Crisp
spacerappleApple and Pear Crumble
spacerappleApple Pie by Grandma Opie
spacerappleApple-Pie Cake
spacerapple
Apple Pie Cups (WW)
spacerappleApple Pound Cake
spacerapple
Apple Strudel with Filo/Phyllonew
spacerappleApple Tartnew
spacerappleApple Tarts
(ww)
spacerappleApples Undercovernew
spacerappleBest Ever Apple Strudelnew
spacerappleCaramel Apple Cake
spacerappleCaramel-Apple Tart
spacerappleCrazy Crust Apple Pienew
spacerappleCrockpot Apple Pie
spacerappleDutch Apple Pienew
spacerappleEasy Apple Custard Pie
spacerappleFrench Apple Pie
spacerappleGoo-Lish Caramel Apple Slices
spacerappleHarvest Cake
spacerappleMini Apple Pies
spacerappleMom's Own Strudelnew
spacerapplePaper Bag Apple Pie
spacerapplePecan-Streusel Lattice Apple Pie
spacerapplePhyllo Apple Pienew
spacerappleSkillet Apple Crisp
spacerappleSlow Cooker Apple Cranberry Dump Cake
(crock pot)
spacerappleSlowcooker Apple Crisp
(crock pot)
spacerappleUpside-Down Apple Pecan Pienew
spacerappleUpside-Down Apple Walnut Pienew

 

Entrees

spacerappleApple Pork Chop Skillet
spacerappleHasselback Apple Pork Loinnew

Sides

spacerapple Apple and Carrot Salad
spacerappleBroccoli Apple Salad
spacerappleGranny's Apple Corn Breadnew
spacerappleWaldorf Salad

 

Miscellaneous

spacerappleBobbing Apple Punch





Go To Top

Banana Archives

spacerbananaAll Banana Recipes
spacerbananaBanana Mummies
spacerbananaBanana Granola Bread
spacerbananaBanana Nut Cheesecake
spacerbananaBanana-Oatmeal Bread
spacerbananaBananas Foster
spacerbananaBanana Split Bites(photo)
spacerbananaFrosted Banana Bars
spacerbananaGuilt-Free Banana Puddingnew
spacerbananaJamaican Banana Bread
spacerbananaMaple-Pecan Grilled Bananas (WW)
spacerbanana Monkey Tail Banana Cake
spacerbananaSlow-Cooker Bourbon Banana Bread
spacerbananaSour Cream-Banana Bars

 

separator

Go To Top

Berry Archives

spacerStrawberryApple-Berry Brunch Bake
spacerStrawberryBerry Meringue
spacerStrawberryBlueberry Crunch
spacerStrawberry Blueberry Dump Cake
spacerStrawberryBlueberry Lemon Snack Bars (photo)
spacerStrawberryBlueberry-Peach Mason Jar Lid Piesnew
spacerStrawberryChristmas Berry Trifle
spacerStrawberryCream Cheese Jewel Tart
spacerStrawberryCreamy Lemon Raspberry Pie

spacerStrawberryFrozen Strawberry Layer Cake
spacerStrawberryFruit-Filled Pastry Hearts
spacerStrawberryLands End Blueberry Pie
spacerStrawberryLemon-Blueberry Bundt Cake (WW)
spacerStrawberryNo-Bake Strawberry Bottom Cheesecake
spacerStrawberryNutty Cranberry Quinoa
spacerStrawberry Patriotic Fruit Pizza
spacerStrawberryRaspberry Cupcakes
spacerStrawberryRaspberry Custard Kuchen
spacerStrawberryRaspberry Ribbon Cheesecake
spacerStrawberryRaspberry Sweetheart Cake
spacerStrawberrySpinach Strawberry Salad
spacerStrawberrySpring Berries with Whipped Ricotta Cream
spacerStrawberryStrawberry Cake
spacerStrawberry
Strawberry Cucumber Salad
spacerStrawberryStrawberry-Kiwi Banana Cream Pie (WW)
spacerStrawberryStrawberry Margarita Pie
spacerStrawberryStrawberry Rhubarb Cobbler
spacerStrawberryStrawberry Rhubarb Upside-Down Cake
spacerStrawberryStrawberry Salad
spacerStrawberryStrawberry Satin Pie

spacerStrawberryStrawberry Shortcake Cake
spacerStrawberryOrange Glazed Blueberry Scones
spacerStrawberryThree Berry Scones



Go To Top

Cherry Archives

Black Forest Brownie Torte
Black Forest Pie
Cherry Squares
Cherry Chewbilees
Cherry Dump Cake
Cherry Chicken Breasts
Cherry Chicken Salad
spacer cherryCherry Chocolate Cheesecake
Cherry Berries on a Cloud
spacer cherry Cherry-Chocolate Cookies
spacer cherryCherry-Peach Cobbler
Chocolate Covered Cherry Cookies
Chocolate Cherry Torte
Chocolate-Cherry Squares
Cornish Hens With Cherry Sauce
Couscous with Dried Cherries
Easy Cherry Cheesecake
Festive Cherry Squares
spacer cherry Heart Cookie Dessertnew
spacer Maraschino Pecan Sweet Bread

spacer cherry Red Velvet-Cherry Cake Rollnew
spacer cherrySweetie-Pie Surprise

separation

Go To Top

Citrus Archives

Lemon - Lime - Orange

Lemons

spacerlemon Creamy Lemon Raspberry Pie
spacerlemon Lemonade Pie
spacerlemon Lemon and Ginger Muffins
spacerlemon Lemon Bars Renovation(WW)
spacer
lemon Lemon-Blueberry Bundt Cake(WW)
spacerlemon Lemon Crumb Tart
spacerlemon Lemon Curd
spacerlemon Lemon Curd II
spacerlemon Lemon-Filled Fresh Ginger Scones
spacerlemon Lemon Hearts
spacerlemon Lemon-Herb Chicken and Vegetable Kabobs
spacerlemon Lemon Tiramisu Trifle
spacerlemon Lemon Yogurt Cakenew
spacerlemon Mile-High Lemon Meringue Mini Pies
spacerlemon Old Fashioned Lemon Pound Cakenew
spacerlemon Pork with Lemon and Rosemary
spacerlemon Roasted Lemon Chicken with Potatoes
spacerlemon Spring Asparagus And Lemon Fettuccine
spacerlemon Veal Scallopini with Lemon, Garlic and Pine Nuts
spacerlemon Whitefish with Lemon Vinaigrette

 

Limes

spacerlime Key Lime Bars(WW)
spacerlime Key Lime Pie

spacer
lime Leprechaun Lime Drink
spacerlime Papaya and Lime Scones
spacerlime Thai Chili Lime Butter Sauce

 

Oranges

spacerorange Creamsicle Ice Cream Pie
spacer
orange Orange Chocolate Fudge Cake
spacerorange Orange Pork Chops
spacerorange Orange-Spiced Sweet Potato Casserole

 

 


Go To Top

Cranberry Archives

 

spacercranberries Cranberry Butter

 

Melon Archives

spacerwatermelon Apple-Mango Crisp
spacerwatermelon Fresh Crab and Mango Salad
spacerwatermelon Macadamia Nut-Crusted Ono with Mango-Lime Butter
spacerwatermelon Mango Upside Down Cake
spacerwatermelon Papaya and Lime Scones
spacerwatermelon Pumpkin Crisp
spacerwatermelon Watermelon Cake
spacerwatermelon Watermelon Feta Arugula Salad in Jarsnew
spacer watermelon Watermelon Salad w/Mint

 

spacer

 

Go To Top

 

Peach Archives

spacerpeachCherry Peach Cobbler
spacerpeachDouble Peach Shortcakes
spacerpeachFruit-Filled Pastry Hearts
spacerpeachGrilled Peaches with Almonds and Honeynew
spacerpeachOven Roasted Fruit
spacerpeachPeach Cake from Georgia
spacerpeachPeach Cobbler
spacerpeachPeach Pocketsnew
spacerpeachPeach Slab Pie

Pear Archives

spacerpearsApple-Pear Crisp
spacerpearsApple and Pear Crumble

line

Pineapple Archives

spacerpineapple Frozen Hawaiian Pie
spacerpineapple Island Fruit Tart
spacerpineapple Pam's Pineapple Upside Down Cake
spacerpineapple Pineapple Coleslaw
pineapple Scalloped Pineapple

Go To Top

top

Rhubarb Archives

spacerhomemadeRhubarb Bars
spacerhomemade
Rhubarb Crumble
spacerhomemadeStrawberry Rhubarb Cobblernew
spacerhomemade
Strawberry-Rhubarb Crisp

 

 

top

Go To Top

Miscellaneous Archives

spacercit Apricot Chicken with Squash & Brussels Sproutsnew

spacercit Fruit and Cream Layered Salad

spacercit Tropical Rum Triflenew

Apple Recipes

Apple Cobbler for Two

Filling:

1 large Honeycrisp or 2 Gala apples (about 12z), peeled, cored and cut into 1/4-inch pieces (2 generous cups)
2 heaping tablespoons plus 1 teaspoon sugar
1 teaspoon all-purpose flour
1/4 teaspoon ground cinnamon
1/8 teaspoon freshly grated nutmeg
1 tablespoon cold unsalted butter, cut into small pieces

Cream Biscuit Topping:

1/4 cup all-purpose flour
Heaping 1/4 teaspoon baking powder
Pinch fine salt
2 teaspoons sugar
3 tablespoons heavy cream

2 small scoops vanilla ice cream, for serving.
Special equipment: Two 6-ounce, 3 1/2-inch ramekins

For the filling: Preheat the oven to 400°F. Toss the apples with 2 heaping tablespoons of the sugar, the flour, cinnamon and nutmeg. Add the butter, and toss. Divide the filling between two 6-ounce, 3 1/2-inch ramekins, tent each loosely with foil and bake until the apples are tender and the juice is bubbling, about 35 minutes. Remove the ramekins from the oven, remove the foil, give the apples barely a stir with a fork and press the top into the juices.

For the topping: Whisk together the flour, the baking powder, salt and 1 teaspoon of the sugar in a small bowl. Quickly stir in the heavy cream, then work the dough with your fingers as if you were working butter into pie dough, to make moist, slightly flattened chunks of dough.

Top each ramekin with dough, dividing evenly. Sprinkle each with 1/2 teaspoon of the remaining sugar, and bake until the topping is browned and crisp, 12 to 15 minutes. Let cool slightly, top with ice cream and serve.From Food Network Kitchen

Go To Top

appleappleappleappleapple

Dutch Apple Pie

1 Ready-Made Pie Shell
1 lg. egg yolk (beaten)
5-1/2 c. sliced apples
1 tbl lemon juice
1/2 c. sugar
1/4 c. brown sugar
3 tbl flour
1/4 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. nutmeg
3/4 c. flour
1/4 c. sugar
1/4 c. brown sugar
1/3 c. butter

Preheat oven 375°F. Brush bottom & sides of crust with egg yolk; bake on baking sheet until light brown, about 5 min.
Remove crust from oven. Combine apples, juice, 1/2 c. sugar, 1/4 c. brown sugar, 3 tbl. flour, salt, cinnamon & nutmeg.
Mix well and spoon int crust. Mix remaining flour, sugar, brown sugar, and butter with fork until crumbly.
Sprinkle topping mixture evenly over apples.
Bake on baking sheet until topping is golden & filling is bubbling about 50 min. Cool on wire rack.

Go To Top

appleappleappleappleapple

Crazy Crust Apple Pie

1 c. flour
2 tbl. sugar
1 tsp. baking powder
1/2 tsp. salt
3/4 c. solid shortening
1 egg

Mix well in bowl 2 min. Bake at 425°F 40-45 min. Put apple filling in center.
Source: Aunt Mary

Go To Top

appleappleappleappleapple


Upside-Down Apple Walnut Pie

1/4 c. butter
1/2 c. walnuts
1/4 c. brown sugar
1 1/4 c. crushed cinnamon graham crackers
8 c. sliced apples
1/2 c. gran. sugar
3 tbl. flour
1/4 tsp. salt
1 tbl. lemon juice
1 tbl. marg.

Cut waxed paper round to fit bottom of 9 1/2" deep-dish glass pie plate. Lightly grease bottom of pie plate.
Place waxed paper in pie plate. Set aside. Melt the 1/4 c. marg. in 2 cup glass measure.
Pour 1 tbl. of the butter into waxed paper pie plate. Spread over paper. Top with walnuts.
Sprinkle evenly with brown sugar. Set aside. Combine apples, gran. sugar, flour, salt and lemon juice in large bowl.
Spoon into pie plate. Dot with the 1 tbl. marg. Microwave at high for 11-12 min. or until apples are tender,
rotating plate a half turn after 5 min. Cool 10 min. Loosen edges with knife. Invert onto serving plate.
Carefully peel off waxed paper. Serve warm with whipped cream or ice

Go To Top

appleappleappleappleapple

Phyllo Apple Pie

6 med. Granny Smith apples
1/4 c. apple juice
1/4 c. packed light brown sugar
1/3 c. gran. sugar
2 tbl. flour
2 tbl. lemon juice
½ tsp. cinnamon
1/4 tsp. each ginger and nutmeg
5 sheets phyllo pastry, thawed if frozen
1 tbl. butter, melted
1 tbl. gran. sugar
Nonstick cooking spray

Heat oven to 400°F. Have ready a 9" pie plate. Quarter, peel and core apples.
Cut quarters crosswise in 1/2" thick slices. Put apples and remaining Filling ingredients in a heavy saucepan.
Cover and cook 20 min., stirring occasionally, or until apples are tender. Spoon into pie plate. Let cool slightly.
Lay 1 sheet phyllo on filling. Dab with melted butter; sprinkle with sugar. Lay second sheet crosswise over first.
Dab with butter; sprinkle with sugar. Continue with remaining 3 sheets. Gather edges of phyllo to make a ruffled edge.
Spray edges with cooking spray. Cut slits through phyllo for steam to escape.
Bake 12 min. or until phyllo is golden brown. Serve warm or at room temperatur
e.

Go To Top

appleappleappleappleapple

Upside-Down Apple Pecan Pie

1 c. chopped pecans
1/2 c. brown sugar
1/3 c. marg., melted
1 tsp. flour
6 c. sliced apples
1/4 c. sugar
2 tbl. flour
1/2 tsp. cinnamon
1/8 tsp. nutmeg
1-2 crust ready pie crust

Heat oven 375°F. Combine pecans, brown sugar & marg.; spread evenly over bottom of pan.
Prepare pie crust, place bottom crust over pecan mixture in pan.
In large bowl, combine apples, sugar, flour, cinnamon & nutmeg; mix lightly. Spoon into pie crust-lined pan.
Top with second crust and flute; cut slits in several places.
Bake for 40-50 min. (Place pan on cookie sheet during baking). Cool pie upright in pan for 5 min.
Place serving plate over pie; invert. Carefully remove pan. Cool at least 1 hour

Go To Top

appleappleappleappleapple

Apple Pie Bites

¼ cup packed light brown sugar
1 teaspoon apple pie spice, and additional apple pie spice for sprinkling on top of crescent rolls
3 tablespoons butter, melted
? cup chopped pecans
1 small Granny Smith apple, cored and sliced into 8 (1/2-inch) slices
1 (8-ounce) can Pillsbury Original crescent rolls

Preheat your oven to 375°F. Line a baking sheet with parchment paper.
In a small bowl, combine brown sugar and apple pie spice. Set aside.
Melt butter and toss apple slices in butter, set aside.
Arrange crescent roll triangles on baking sheet lined with parchment paper. Evenly distribute brown sugar mixture onto each triangle.
Sprinkle each triangle evenly with the chopped pecans.
Place an apple slice on the wide end of each triangle. Wrap crescent roll dough around each apple.
Brush each crescent roll with remaining butter. Sprinkle lightly with additional apple pie spice.
Bake for 10-12 minutes, or until golden brown. Cool for 5 minutes before serving.
Solurce: Pillsbury.com

Go To Top

appleappleappleappleapple

Apple Raisin Bran Muffins

2 c. Nabisco Bran Cereal
1 1/4 c. nonfat plain yogurt
1/2 c. skim milk
1/4 c. marg., melted
1/4 c. Egg Beaters
1 c. flour
1/3 c. brown sugar
1/2 c. chopped apple
1/2 c. raisins
1 tbl. baking powder
1 tsp. cinnamon

Mix cereal, yogurt, milk, marg. and egg product; let stand 5 min.
In a bowl, blend flour, sugar, baking powder and cinnamon; stir in bran mixture just until blended.
Stir in apple and raisins. Spoon batter into muffin cups. Bake at 400°F for 22 min.

Go To Top

appleappleappleappleapple

Fruity Muffins

1 c. flour
1/2 c. quick oats
1 tsp. baking powder
1 tsp. cinnamon
1/4 tsp. salt
1 egg
3/4 c. brown sugar
1/4 c. Promise, melted
1 tsp. vanilla
3/4 c. diced unpeeled tart apple
3/4 c. fresh or frozen cranberries
1/4 c. raisins

Pre-heat oven 350 F. Grease muffin pans.
Mix flour, oats, baking powder, cinnamon & salt in bowl. Break egg into another bowl.
Add sugar and whisk till smooth. Whisk in Promise & vanilla. Stir in apple, cranberries & raisins.
Pour over dry ingredients. Fold in just till moistened.

Go To Top

appleappleappleappleapple

Apple-Pumpkin Streusel Muffins

Batter
2 and 1/2 cups flour
2 cups sugar
1 tsp. ground cinnamon
1 tsp. baking soda
1/2 tsp. ground ginger
1/2 tsp. salt
2 eggs, slightly beaten
1 cup ( 8 oz.) canned pumpkin*
1/2 cup vegetable oil
2 cups all purpose apple, peeled and chopped
1/2 cup finely chopped nuts
Topping
1/4 cup sugar
2 Tbsps. flour
1 Tbsp. butter or margarine
1/2 tsp. cinnamon

Heat oven to 375°F. Combine flour, sugar, cinnamon, baking soda, ginger, salt and nutmeg in a large bowl; mixing well.
In a medium bowl, combine eggs, pumpkin, and oil; add to dry ingredient and stir just til moistened. Add apples and nuts. Fill paper lined or greased muffin cups 3/4 full. Combine topping ingredients and sprinkle over muffins. Bake for 20-25 minutes. Cool 5 minutes in pans and then remove.
Note: *Since pumpkin usually comes in 16 ounce cans, use half the can now and freeze the rest for another batch of muffins at a later date. You'll need it, and not much later, either.
Source: Best of the Best from Ohio pg. 52

Go To Top

appleappleappleappleapple

Apple-Pumpkin Streusel Muffins #2

Batter:

2 and 1/2 cups flour
2 cups sugar
1 tsp. ground cinnamon
1 tsp. baking soda
1/2 tsp. ground ginger
1/2 tsp. salt
2 eggs, slightly beaten
1 cup ( 8 oz.) canned pumpkin*
1/2 cup vegetable oil
2 cups all purpose apple, peeled
and chopped
1/2 cup finely chopped nuts

Topping:

1/4 cup sugar
2 Tbsp. flour
1 Tbsp. butter or margarine
1/2 tsp. cinnamon

Heat oven to 375°F. Combine flour, sugar, cinnamon, baking soda, ginger, salt and nutmeg in a large bowl; mixing well. In a medium bowl, combine eggs, pumpkin, and oil; add to dry ingredient and stir just til moistened. Add apples and nuts. Fill paper lined or greased muffin cups 3/4 full. Combine topping ingredients and sprinkle
over muffins. Bake for 20-25 minutes. Cool 5 minutes in pans and then remove.
Makes 18-24. Source: Marla

Go To Top

appleappleappleappleapple

Apple Harvest Squares

1 1/2 c. flour
1/2 tsp. salt
1 c. sugar, divided
1/2 c. marg
4 c. sliced apples
2 tbl. lemon juice
1 tsp. cinnamon
1 egg, beaten
1/3 c. evap. milk
1 tsp. vanilla
3/4 c. chop. nuts
1 1/3 c. flaked coconut

In a bowl, combine flour, salt and 1/3 c. sugar.
Cut in butter until the mixture resemble fine crumbs; press into the bottom of a greased 13x9" pan.
Arrange the apple slices on top of crumbs; sprinkle with lemon juice.
Combine 1/3 c. sugar with cinnamon; sprinkle over apples. Bake at 375°F for 20 min.
Meanwhile, in a small bowl, combine remaining sugar with the rest of the ingredients.
Spoon over baked apples; bake for another 20 min. Cut into squares while still warm.

Go To Top

appleappleappleappleapple

Apple Danish Cheesecake

1 cup all-purpose flour
1/2 cup ground almonds
1/4 cup white sugar
1/2 cup cold margarine or butter
1/4 teaspoon almond extract
8 ounces cream cheese, softened
1/4 cup white sugar
1/4 teaspoon cream of tartar
1 egg
1/3 cup packed brown sugar
1 tablespoon all-purpose flour
1 teaspoon ground cinnamon
4 cups thinly sliced peeled tart apples
1/3 cup slivered almonds

To make dough: in a small bowl, combine 1 cup flour, 1/2 cup ground almonds, and 1/4 cup sugar;
cut in butter until crumbly. Add extract. Shape dough into a ball, gently press dough against the bottom
and up the sides of a 9-inch spring form or cake pan. Refrigerate for 30 minutes.
To make filling: in a medium-sized mixing bowl, beat cream cheese, 1/4 cup sugar, and cream of tartar until smooth.
Add egg; beat on low just until combined. Pour over crust.
To make topping: in another medium-sized bowl, combine brown sugar, 1 tablespoon flour, and cinnamon.
Add apples and stir until coated. Spoon over the filling. Sprinkle with 1/3 cup slivered almonds.
Bake at 350°F for 40-45 minutes or until golden brown. Cool on a wire rack for 10 minutes.
Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove from pan.
Makes 1 -9-inch pie

Go To Top

appleappleappleappleapple


Mom's Own Strudel

2 eggs, lightly beaten
1/4# melted butter
1 1/4 c. flour
3 tsp. baking powder
1 tsp. salt
1 c. ground nuts
1 c. raisins
1 c. jam or apples
1 tsp. cinnamon
1/2 tbl. sugar

Mix the eggs with 3 tbl. of melted butter, flour and the baking powder.
Knead well and roll out a thin sheet, as thin as it will roll without breaking.
Spread the dough with a little of the remaining melted butter.
Sprinkle the nuts, raisins, jam or apples, cinnamon, and sugar over the entire surface covering it well.
Then roll the dough over and over as for a jelly roll. Place roll in a long buttered tin.
Pour over the roll the remaining melted butter. Place in a medium oven and bake 1 hour.

Source: My Mom

Go To Top

appleappleappleappleapple

Best Ever Apple Strudel

5 med. tart baking apples
1/2 c. sugar
1/2 c. raisins
1/2 c. chop. walnuts
1/3 c. + 2 tbl. fine dry bread crumbs
1 tsp. lemon peel
1 tbl. lemon juice
1 tsp. cinnamon
1/4 tsp. nutmeg
1/2# (about 12) phyllo-pastry leaves, thawed
3/4 c. marg., melted
1 c. confec. sugar
1-2 tbl. milk

Slice apples into large bowl. Add sugar, raisins, walnuts, 1/3 c. bread crumbs, the lemon peel and juice,
cinnamon and nutmeg; mix well; set aside. Grease large baking sheet. Preheat oven to 375°F.
Remove pastry leaves from package; unroll. Cover pastry with waxed paper and a damp kitchen towel to prevent drying.
Overlap two sheets of waxed paper to make a 15x17" rectangle.
Place 1 pastry leaf on waxed paper; brushing lightly with butter.
Place 1 pastry leaf overlapping first leaf by 7"; brush with butter. Repeat with remaining pastry leaves and butter.
Sprinkle remaining bread crumbs between last two pastry leaves. With long side of pastry facing you,
spoon apple mixture evenly over one long half of the pastry rectangle, leaving a 1" border on three sides.
Fold the right and left borders of phyllo over filling. Beginning with apple side, roll up strudel, jelly roll fashion,
using the waxed paper to roll and guide it and tucking in ends of pastry while rolling.
Carefully roll strudel onto prepared baking sheet, seam side down. Brush with remaining melted butter.
Bake until golden brown - about 45 min. Cool on baking sheet on wire rack 30 min.
In small bowl, combine confec. sugar and just enough milk to make mixture of pouring consistency.
Drizzle over cooled strudel; let icing set before serving. Garnish with apple-peel roses, if desired.

Go To Top

appleappleappleappleapple

Apple Strudel with Filo/Phyllo

6 c. Granny Smith apples, chopped
3/4 c. brown sugar
3/4 c. toasted chopped walnuts or pecans
½ c. raisins
1 tsp. cinnamon
2 tsp. grated lemon peel
1 tbl. vanilla
1# filo; if frozen, thaw
1.5 c. small fresh bread cubes, buttered and toasted in oven, divided use
1 c. butter, melted
Garnish: powdered sugar

In large bowl, combine chopped apples, brown sugar, nuts, raisins, cinnamon, lemonest and vanilla.
Toss gently to mix. Set aside. Place a clean, dry kitchen towel on work surface.
Place 1 sheet filo on top of the towel, with short end facing you. Brush lightly with melted butter.
Layer on 2 more sheets of filo, brushing each lightly with melted butter. Seal unused filo airtight.
Place about ½ c. of toasted bread cubes in a narrow strip about 1" from short end of filo, leaving a 1" margin on both ends.
Top bread with 1 c. of apple mixture. Using the towel as an aid, roll up filo jelly-roll fashion to enclose filling.
Brush ends (inside) with butter and tuck under. Place on prepared pan.
Repeat to form additional rolls until apple mixture is used, placing rolls about 1" apart on the pan.
Brush with melted butter. Bake in preheated 350°F. oven 40-50 min. or until filo is crisp and golden brown.
Cool and dust with powdered sugar. Serve with whipped cream or frozen yogurt.

Go To Top

appleappleappleappleapple

Apples Undercover

3 baking apples, sliced
1/4 c. plus 2 tsp. sugar
1 tbl. flour
1 tbl. lemon juice
3/4 tsp. cinnamon
3/4 tsp. grated orange peel
1/4 tsp. allspice
2 tbl. cold marg., cut in small pieces
1 egg
1 refrig. pie crust

Heat oven 400°F. Spray 6 custard cups with cooking spray. Have a jelly-roll pan ready.
Put apple slices in med. bowl. Add 1/4 c. of the sugar, flour, lemon juice, cinnamon, orange peel and allspice; toss to mix.
Put sprayed custard cups on jelly-roll pan. Fill cups with apple mixture, then dot with butter.
Bread egg into a small bowl. Beat with a fork to blend yolk and white. Unfold pie crusts and place on work surface.
Using 10z custard cup as guide, cut 3 circles from each crust. Brush edge of each circle with beaten egg.
Place, brushed side down, over filled cups, pressing crust onto cup to seal. Brush crusts with egg.
Cut leaves from pastry scraps and arrange on crusts. Brush with egg and sprinkle with remaining 2 tsp. sugar.
Cut slits in crusts for steam to escape. Bake 30 min. Serve warm.

Go To Top

appleappleappleappleapple

Apple Tart

1/2 recipe pastry (see below)
5 large apples
1/4 cup sugar
3 tbs. butter, cut into small pieces
4 tbs. apricot preserves
1 tbs. Calvados or Cognac (optional)

Make the pastry or you can use a ready made pastry.
Roll out the dough 1/8 to 1/16 inch thick, in a shape that fits a pizza pan.
Peel and cut the apples into 1/4-inch slices. Arrange the slices around the dough beginning at the outside,
approximately 1 1/2 inches from the edge. Stagger and overlap the slices to imitate the petals of a flower.
Cover the dough completely with a single layers of apples.
Place smaller slices in the center to resemble the heart of the flower.
Bring up the border of the dough and fold it over the apples.
Sprinkle the apples with sugar and pieces of butter, and bake in a 400°F oven for 65 to 75 minutes,
until the tart is really browned and crusty. Slide it onto a dish.
Dilute the apricot preserves with the alcohol (or use 1 tbs. of water
if the jam is to thick and you prefer not to use spirits) and spread it on top of the apples with the back of a spoon. Some can also be spread on the top edge of the crust.

Pastry:
3 level cups all-purpose flour
1 cup sweet butter, cold, and cut with a knife into thin slices
1/2 tsp. salt
Approximately 3/4 cup very cold water

Mix the flour, butter, and salt together very lightly, so that the pieces of butter remain visible throughout the flour.
(Hint: The flour and butter must be worked and the water added as fast as possible to obtain a flaky pastry)
Add the ice-cold water and mix very fast with your hands just enough that the dough coheres. Cut the dough in half.
The pieces of butter should still be visible. Refrigerate for 1 or 2 hours or use it right away.
If you use it right away, the butter will be a bit soft, so you may need a little extra flour in the rolling
process to absorb it. Roll as explained above. Serve the tart lukewarm, cut into wedges.
Source: Marla

Go To Top

appleappleappleappleapple


Apple-Cinnamon Bread Pudding

3 med. granny smith apples, peeled, cored, sliced
cinnamon sugar:
1/3 cup sugar mixed with 1 tsp. cinnamon (set one tsp. mixture aside)
3 tbl. marg, melted
4 large eggs
2 cups whole milk
1 tsp. vanilla
8-9 slices raisin bread, cubed

Heat oven to 350°F. Lightly grease 9-10" pie dish. Have ready a roasting pan larger than the pie plate.
In large bowl toss apples with 2 tbl. cinnamon sugar. Place a large skillet over medium heat.
Add 1 tbl. butter and spread ½ apples to cover bottom. Cook 1 min. per side until partially cooked.
Remove to large plate. Repeat. Meanwhile put eggs, milk, vanilla and remaining cinnamon sugar in bowl.
Add remaining 1 tbl. melted butter and whisk until well blended. Spread bread cubes in pie plate.
Arrange apples in concentric circles on top. Pour egg mixture evenly over apples; sprinkle with reserved
1 tsp. cinnamon sugar mixture. Set pie pan in roasting pan, place in the oven and add very hot tap water
in roasting pan halfway up sides of plate. Bake 40-45 min. until knife inserted in center comes out clean.

Go To Top

appleappleappleappleapple


Granny's Apple Corn Bread

2 c. yellow corn meal
1/4 c. sugar
1 ½ tsp. salt
2 c. sour milk
2 tbl. shortening, melted
2 eggs, beaten
1 tsp. soda
1 tbl. cold water
7/8 c. chopped raw apple

Mix in the top of double boiler corn meal, sugar, salt, milk and shortening.
Set over hot water and cook about 10 min. Cool add eggs, soda dissolved in water and apples.
Bake in greased baking pan in hot oven 400°F about 25 min.

Go To Top

appleappleappleappleapple

Apple Pie Cups (WW) -

3 SmartPoints each

1 1/2 cup(s)Granny Smith apple, peeled and finely chopped
1tspfresh lemon juice
1/2 tsp ground cinnamon
1/4 tsp table salt
2 tsp canola oil
1 Tbsp honey
2 stick(s) Weight Watchers Reduced fat mild cheddar cheese sticks, finey chopped
12 item(s) mini phyllo shell(s) (such as Athens®)

Combine apple, juice, cinnamon, and salt in a bowl; toss to coat. Heat a medium skillet over medium heat. Add oil; swirl to coat.
Add apple mixture; cover and cook 5 minutes or until apple is tender, stirring occasionally. Add honey; cook, uncovered, 1 minute. Divide cheese evenly among phyllo cups; top evenly with apple mixture. Serve warm.

Go To Top

appleappleappleappleapple

 

Goo-Lish Caramel Apple Slices

1 14-ounce bag vanilla caramels (about 48)
3 tablespoons water
3 apples, cored, peeled, and sliced
1 cup semisweet chocolate pieces (6 ounces)
1 tablespoon shortening
1/4 cup nut topping

Put unwrapped caramels and the water in a medium saucepan. Cook until caramels are melted and smooth, stirring constantly. Remove from heat.
Arrange apple slices on a pizza plate or pan. Use a spoon to drizzle caramel mixture over apples.
Put chocolate pieces and shortening in small saucepan. Cook over medium-low heat until mixture is melted and smooth, stirring constantly. Use another spoon to drizzle the chocolate
mixture over the caramel-covered apples. Sprinkle with nut topping.
Let stand at room temperature for up to 10 minutes. Makes 6 to 8 servings.

From Better Homes and Gardens - ref:10/28/00

Go To Top

Banana Recipes


Guilt-Free Banana Pudding

1/4 cup sugar
2 tablespoons cornstarch
1/8 teaspoon fine salt
1 1/2 cups lowfat (1 percent) milk
1 large egg
1/4 cup reduced-fat sour cream
2 teaspoons pure vanilla extract
2 ripe large bananas
8 reduced-fat vanilla wafers, broken

Whisk together the sugar, cornstarch and salt in a large saucepan; whisk in the milk until smooth. Heat over medium-high heat, whisking, until bubbles begin to form. Remove from the heat.

Whisk the egg in a medium bowl. Slowly pour 1/4 cup of the hot milk mixture into the egg while whisking vigorously; whisk until smooth. Pour the mixture back into the saucepan and cook over medium-high heat, whisking vigorously, until thick and starting to bubble, 1 to 2 minutes. Transfer the mixture to a bowl, whisk in the sour cream and vanilla and let cool until thick, whisking frequently.

Cut the bananas into thin slices. Layer a few banana slices, a few wafer pieces and 2 tablespoons of the prepared pudding in each of 4 glasses; repeat the layering once and then top with a final layer of pudding. Serve immediately or cover and refrigerate for up to 4 hours. Source: FoodNetwork

Go To Top

bananabananabananabananabanana

Banana Split Bites

3 Bananas
¼ lb Cored Pineapple
6 Strawberries
1 cup Dipping Chocolate
¼ cup Chopped Peanuts
12 Popsicle Sticks (or skewers)

Cut strawberries in half.
For each strawberry half, cut an equal size piece of banana and pineapple.
Place pineapple on first, then banana and lastly strawberry.
Place in freezer for 10 minutes.
Line a tray with wax paper or parchment paper.
Put chopped nuts in small plate to use for dipping.
Melt chocolate by heating in microwave for 30 seconds, stirring and repeating until melted and smooth.
Dip cold fruit in chocolate, then into nuts, then place on prepared tray.

Photo at: http://www.kathyskorner.net/banana%20split.jpg

Berry Recipes

Patriotic Fruit Pizza

1 16.5-ounce package refrigerated sugar cookie dough
1 8-ounce package cream cheese softened
1/2 cup confectioners’ sugar
1 teaspoon pure vanilla extract
3 cups fresh sliced strawberries
Strawberry glaze
1 cup fresh blueberries
Granulated sugar to lightly coat

Open package of cookie dough. Work about 1/4 cup flour into dough.
Roll out cookie dough into a 12-inch circle and form a rim around edge.
Place on a pizza pan or a shiny baking sheet. Bake at 350 degrees about 10-12 minutes until light brown, but cooked.
In a mixing bowl beat cream cheese, sugar, and vanilla until light using an electric mixer on medium speed.
Spread over crust. Place strawberries in middle of crust and carefully pour glaze from a measuring cup over to coat.
In a bowl, toss blueberries with granulated sugar. Form a 2-inch ring of blueberries around the strawberries. Yield: 8 servings. Source: Carolyn Gass Hardimon – The Red Hat Recipe Lady

Go To Top

strawberry

Berry Meringue

Yield: 8 servings
4 cups whole strawberries
3 cups blueberries
1 tbls. grated orange zest
1/2 cup orange juice
2 egg whites
1/4 tsp. cream of tartar
1/4 cup granulated sugar
2 tsp. confectioners' sugar

Preheat the oven to 475°. Lightly spray a gratin dish, 1 1/2 quart, with nonstick cooking spray Hull and halve the strawberries.
In a large bowl, combine the strawberries, blueberries, orange zest, and orange juice.
Arrange the fruit in prepared dish and set aside.
In a medium bowl, beat the egg whites until frothy. Add the cream of tartar and granulated sugar and beat until stiff and shiny peaks form.
Spoon the meringue decoratively over the center of the fruit, leaving about a 1" border of fruit. Bake for 2-5 minutes, or until meringue is beginning to get brown. Serve the dessert warm, dusted with the confectioners' sugar.
Nutritional Information: CALORIES 93; PROTEIN 2g; FAT 1g; CARB 22g; CHOL 0mg; SODIUM 18 mg
This recipe was from Weight Watcher's Smart Choice Recipe Collection
SOURCE: Weight Watchers 1994 ISSUE: PAGE: 39

Go To Top

Cherry Recipes

Sweetie-Pie Surprise

2/3 cup powdered sugar
1 package (3 ounces) cream cheese, softened
1/2 teaspoon almond extract
1 egg
1 3/4 cups Original Bisquick® mix
2/3 cup miniature semisweet chocolate chips
1 can (21 ounces) cherry pie filling
1/4 cup white baking chips
2 teaspoons shortening

Heat oven to 400ºF. Stir together powdered sugar, cream cheese, almond extract and egg. Stir in Bisquick mix.
Pat dough into 12-inch circle on ungreased cookie sheet.
Bake 8 to 10 minutes or until light golden brown. Sprinkle chocolate chips over hot crust.
Bake 1 minute longer or until chips are melted; spread evenly. Cool 5 minutes.
Gently loosen and transfer to serving plate.
Spread pie filling over crust.
Heat white baking chips and shortening over low heat until smooth; drizzle over pie filling.

Special Touch:
If you're making this for your sweetheart, pat the dough into a large heart shape before baking and topping it.

Success:
You'll find that using a fork makes it easy to drizzle the melted white baking chips over the cherry pie filling.

Source: Betty Crocker

Go To Top

cherries

Cherry Chicken Breasts

8 skinless, boneless chicken breast halves
1/4 cup melted butter
1 (16.5 ounce) can pitted Bing cherries, drained, juice reserved
1/2 cup brown sugar
1 (12 fluid ounce) can or bottle chile sauce
1/2 cup water
1 tablespoon Worcestershire sauce
1 onion, thinly sliced
1/2 cup raisins
salt and pepper to taste
1 cup brandy

Preheat oven to Broil. Lightly brush chicken breasts with melted butter and broil for 2 to 3 minutes each side, or until just lightly browned. Preheat oven to 325°F (165° C).
Place browned chicken in a 9x13 inch baking dish. In large bowl combine the reserved cherry liquid, sugar, chile sauce, water, Worcestershire sauce, onion, raisins and salt and pepper to taste. Mix all together and pour mixture over chicken.
Cover dish and bake at 325°F (165°C) for 1 hour. Remove cover, add cherries and brandy to chicken and bake uncovered for another 15 minutes.
Makes 8 servings Submitted by: Peg: allrecipes.com - ref:02/03/01

Go To Top

Cherry Berries on a Cloud

Base:
6 egg whites 1/2 tsp. cream of tartar
1/4 tsp. salt
1-1/4 cups sugar
Filling:
2 cups whipping cream
1- 8 oz pk. cream cheese
3/4 cup sugar
1 tsp. vanilla
2 cups miniature marshmallows
Topping:
1 can cherry pie filling
1 tsp. lemon juice
2 cups sliced fresh or frozen strawberries

Base:
Beat egg whites, cream of tartar and salt until foamy. Beat in sugar 1 tbsp. at a time until very stiff and glossy. Pour into a buttered 9x13" cake pan and bake 1 hour at 275°F. Turn oven off and leave in oven for 12 hours.
Filling:
Blend cream cheese, sugar and vanilla. Beat whipping cream and fold together with cream cheese mixture and marshmallows. Spread over meringue. Refrigerate.
Topping:
Mix topping ingredients together . If using frozen strawberries, drain liquid and thicken with corn starch or discard liquid so that the topping is not too runny. Top with topping mixture when ready to serve. Cut into serving squares - not too big as it is very rich.
Kathy's Kitchen - ref:02/10/01

Go To Top

Cherry Chicken Salad

3 cooked, boneless chicken breast halves, diced
1/3 cup dried cherries
1/3 cup diced celery
1/3 cup toasted, chopped pecans
1/3 cup low-fat mayonnaise
1 tablespoon butttermilk
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/3 cup cubed apples, optional

In a large bowl, combine the chicken, dried cherries, celery, nuts, mayonnaise, milk, salt and pepper and apple if desired. Toss together well and refrigerate until chilled. Serve on toasted cracked wheat bread or croissants.
Submitted by: Mia Bingenheimer: allrecipes.com - ref:02/17/01

Go To Top

Couscous with Dried Cherries

1 cup chicken broth
1/4 cup water
2 ounces dried sour cherries
1 tablespoon butter
1 pinch salt
ground black pepper to taste
1 cup quick-cooking couscous

In a 2 quart saucepan, heat chicken broth, water, dried cherries, butter, salt, and pepper to boiling over high heat. Stir in couscous; cover and remove from heat. Let stand 5 minutes. Fluff with a fork and serve immediately. allrecipes.com - ref:02/24/01

Go To Top

Chocolate-Cherry Squares

1 c. flour
1/3 c. marg
1/2 c. brn. sugar
1/2 c. chop. nuts
Red candied cherries

Filling:
1 8z. cream cheese, soft
1/2 c. sugar
1/3 c. cocoa
1/4 c. milk
1 egg
1/4 tsp. vanilla
1/4 c. chop. candied cherries

Heat oven to 350°F. In large mixer bowl combine flour, butter and brown sugar. Blend on low speed to form fine crumbs, about 2-3 min. Stir in nuts. Reserve 3/4 c. crumb mixture for topping; pat remaining crumbs into ungreased square pan, 9x9x2". Bake 10 min.
Prepare filling:
In a small mixer bowl combine cream cheese and sugar; beat until fluffy. Add cocoa, milk, egg and vanilla; beat until smooth. Fold in cherries. spread over warm crust. Sprinkle with reserved crumb mixture; garnish with cherry halves. Return to oven: bake 25min. Cool, cut into squares.
Kathy's Kitchen

Go To Top

Festive Cherry Squares

Crust:
2 c. graham cracker crumbs
1/3 c. marg. melted

Filling:
2 pkg. 3z. cream cheese, soft
1 c. sugar
3 eggs 2 c. flaked coconut
1/2 c. plain yogurt or sour cream
3 tbl. flour

Topping:
1 can cherry pie filling

Preheat oven 350°F. Grease a 13x9" baking pan or coat with cooking spray.
Crust:
Mix cracker crumbs and melted marg. Press evenly in bottom of pan. Bake 10 min. (Leave oven on). Cool on a wire rack.
Filling:
Beat cream cheese in a medium bowl with electric mixer until smooth. Gradually beat in sugar. Beat in eggs. Add coconut, yogurt, and flour. On low speed, beat until well blended. Carefully spread evenly over crust to within 1/4 inch of edges. Bake 30 min. until set. Cool pan on a wire rack 10 min.
Spoon cherry pie filling evenly over cream cheese layer. Chill at least one hour. Cut into squares with knife. Kathy's Kitchen

Go To Top

Chocolate Cherry Torte

1 chocolate swiss cake mix
4 ounces cream cheese
1 container of ready made vanilla frosting
2 teaspoons lemon juice
1 can cherry pie filling (regular size)

Bake cake mix as directed on package. (Can bake in 9 x 13 inch pan or can be 3 layers.) Cream the cream cheese and add the lemon juice, then add the frosting. Top each layer with frosting and pie filling. Susan's Homepage

Go To Top

Black Forest Pie

8z thawed Cool Whip
1 graham cracker crust
1 c. cold milk
1 4-ser. instant choc. pudding mix
1 c. cherry pie filling

Spread 1 c. cool whip on bottom of pie crust. Combine milk and pudding mix in med. bowl. Blend with wire whisk for 1 min. Fold in 1 1/2 c. cool whip. spread over whipped topping in crust. Spread remaining whipped topping over top, leaving a 1" border and forming a depression in center of the whipped topping. Spoon cherry filling in the center. Chill at least 2 hours. Garnish with melted chocolate.
Go To Top

Cranberry Recipes

Cranberry Butter

3/4 cup cranberries
6 tablespoons powdered sugar
2 teaspoons grated lemon peel
1 cup (2 sticks) butter - room temperature

Cut butter into pieces. Coarsely chop the cranberries with the sugar in a food processor using on/off turns.
Add butter and blend until combined but slightly chunky.

Spoon mixture onto a sheet of foil, mounding it into a log about an inch in diameter. Wrap foil around it and refrigerate.
This can be made up to 1 week ahead. Bring it to room temperature, slice and serve on biscuits, rolls or muffins.

fruit

Melon Recipes

 

Watermelon Salad with Mint Leaves

1 (5-pound) watermelon
1 Vidalia or other sweet onion
1/4 cup red wine vinegar
Salt and pepper
1/2 cup extra-virgin olive oil
2 tablespoons chopped fresh mint
4 ounces feta cheese, crumbled
6 whole mint sprigs

Cut the flesh from the melon and cut into bite size pieces, removing and discarding the seeds, and set aside. Peel and slice the onion into rings.
In a small bowl, combine the vinegar, salt, pepper, and whisk until salt is dissolved. Slowly whisk in the olive oil, a few drops at a time. Add in the chopped mint, taste, and adjust seasonings.
In a large bowl, combine the melon, onion, and feta. Pour the dressing over the melon mixture and toss gently until everything is coated and evenly mixed. Garnish with mint sprigs.
To serve, divide salad among individual plates and garnish with mint leaves.
Recipe courtesy Paula Deen

Go To Top

watermelon

Peach Recipes

Peach Pockets

1 ½ cups fresh (or can; in natural juice) Peaches
1 8oz. pack of Crescent rolls
1 egg white
¼ cup light brown sugar

Pre-heat oven 350°F.
In a small bowl add clear part of egg by separating from yolk (be sure not to get any shell in egg white).
Place crescent rolls flat on cookie sheet.
Add 2-3 peaches to each crescent (make sure it is the wide side) fold over, and with the spike end of fork press end to seal.
With a basting brush lightly brush top of each crescent with egg white
Sprinkle sugar on each and bake until golden brown (approx. 12-14 minutes)

Go To Top

go

Grilled Peaches with Almonds and Honey

2 spray(s) cooking spray
4 large peach(es), firm but ripe, cut in half, pits removed
2 Tbsp sliced almonds, natural, chopped
2 tsp honey, mild (such as clover honey)
Coat a grill or a grill pan with cooking spray. Preheat to medium heat.

Place peach halves, cut sides up, on a flat surface; lightly spray tops of peaches with cooking spray.

Place peach halves on grill, skin sides down, and cook until skin starts to split, about 2 minutes. Using tongs, carefully flip peaches and cook, until grill marks appear, about 2 minutes more.

Remove peaches from grill and place on a serving plate; top each peach with 3/4 teaspoon of almonds and drizzle each with 1/4 teaspoon of honey. Yields 2 peach halves per serving.

Go To Top

go

Fruit-Filled Pastry Hearts

1 17.3-ounce pakg. frz. puff pastry (2 sheets)
1/3 cup peach spreadable fruit or preserves
1 teaspoon finely shredded lemon peel
1 cup peeled and finely chopped peaches (about 2)
1 cup blueberries
1 8-ounce package cream cheese, softened
1/4 cup packed brown sugar
1 teaspoon vanilla
Powdered sugar

Thaw and unfold puff pastry sheets onto a lightly floured surface. Using a floured, 2-inch heart-shaped cookie cutter or a sharp small knife and a heart pattern, cut pastry into about 45 heart shapes (do not reroll scraps). Place pastry hearts on an ungreased baking sheet.
Bake in a 375°F. oven for 10 to 12 minutes or until puffed and golden. Cool on a wire rack. If desired, store, tightly covered, at room temperature for up to 12 hours.
In a small saucepan combine spreadable fruit or preserves and lemon peel. Heat and stir until melted; cool.
In a large mixing bowl combine peaches and blueberries. Add spread or preserves mixture and gently toss to combine; set aside.
In a medium mixing bowl beat cream cheese, brown sugar, and vanilla with an electric mixer on medium-high speed until fluffy.
To assemble pastries, with a serrated knife, cut pastry hearts in half horizontally. Spread each of the bottom halves with about 1 teaspoon cream cheese mixture. Top each with a spoonful of fruit mixture and a pastry top. Serve immediately or cover and chill for up to 4 hours. Just before serving, lightly sprinkle with powdered sugar. Makes about 45 pastries.

Make-Ahead Tip: Bake pastry hearts. Cool and store tightly covered up to 12 hours ahead. Assemble pastries, cover and chill for up to 4 hours ahead.

Nutrition facts per serving: 82 calories, 5 g total fat, 1 g saturated fat, 6 mg cholesterol, 57 mg
sodium, 8 g carbohydrate, 0 g fiber, 1 g protein, 3% vitamin A, 1% vitamin C, 1% calcium, 0% iron.

Go To Top

go

Oven Roasted Fruit

6 peaches, cut into 1/8th
6 plums, cut in 1/2
1/2 cup sugar
2 cup fresh raspberries
2 tbl. orange juice

Preheat oven 450 degrees.
Place peaches, plums snugly in a single layer, cut side up in 2 glass oven dishes.
Sprinkle with sugar and top with raspberries. Bake 20-25 min.
Sprinkle with orange juice. Heat broiler and broil 5-8 min. Serve the dessert warm with whipped cream or Cool Whip Experiment with different fruits.
SOURCE: My Aunt Theresa

Go To Top

Pear Recipes

 

pears

Pineapple Recipes

Scalloped Pineapple

3 eggs
1-3/4 c. sugar
2 sticks butter, melted
1 lg. can pineapple (crushed)(not drained)
1 qt. cubed Italian bread

Beat eggs and sugar until foamy; add butter and pineapple. Pour this mixture over bread cubes. Put in casserole dish; Bake 1 1/2 hours 325°F. (GREAT WITH HAM)
Thanks to my sister Pam - ref:12/14/97
Go To Top



Back to Archives E-mail Me Home