Apples -- Bananas -- Berries -- Cranberry -- Citrus --
Cherries -- Lilikoi -- Melon/Mango/Papaya -- Misc-- Peaches -- Pears-- Pineapple --
Rhubarb
(
Tested and liked by me)
(
Tested and Not liked by me)
All Banana Recipes
Blueberries-Cranberries-Raspberries-Strawberries-Mixed
Blueberries
Apple-Berry Brunch Bake
Baked Oatmeal with Blueberries and Bananas
Blueberry Coffee Cake Muffins
Blueberry Crunch
Blueberry Dump Cake
Blueberry Lemon Snack Bars (photo)
Blueberry-Peach Mason Jar Lid Pies
Fruit-Filled Pastry Hearts
Lands End Blueberry Pie
Lemon-Blueberry Bundt Cake (WW)
One Point Blueberry Muffins
Orange Glazed Blueberry Scones
Peach Blueberry Crisp
Berry Meringue
Christmas Berry Trifle
Cream Cheese Jewel Tart
Czech Crepes With Berries And Cream
Fresh Berry Slab Pie
Mixed Berry Cobbler
Mixed Berry Tartlet\W Dark Chocolate & Vanilla Whipped Cream (photo)
Patriotic Fruit Pizza
Spring Berries with Whipped Ricotta Cream
Stars-and-Stripes Berry Slab Pie (photo)
Three Berry Scones
Triple Berry Cream Cheese Cobbler Dump Cake
Creamy Lemon Raspberry Pie
Lemon Raspberry Bars
Raspberry Cupcakes
Raspberry Custard Kuchen
Raspberry Moscow Mule Cake
Raspberry Ribbon Cheesecake
Raspberry Sweetheart Cake
Frozen Strawberry Layer Cake
No-Bake Strawberry Bottom Cheesecake
Spinach Strawberry Salad
Strawberry Brownie Kabobs (photo)
Strawberry Cake
Strawberry Cucumber Salad
Strawberry-Kiwi Banana Cream Pie (WW)
Strawberry Margarita Pie
Strawberry Rhubarb Cobbler
Strawberry Rhubarb Upside-Down Cake
Strawberry Salad
Strawberry Satin Pie
Strawberry Shortcake Cake
Strawberry Squares
Black Forest Brownie Torte
Black Forest Pie
Cherry Berries on a Cloud
Cherry Chewbilees
Cherry Chicken Breasts
Cherry Chicken Salad
Cherry Chocolate Cheesecake
Cherry Pie Cookie Bars
Cherry/Pineapple Dump Cake#1
Cherry/Pineapple Dump Cake#2
Cherry Squares
Cherry-Chocolate Cookies
Cherry-Peach Cobbler
Chocolate Cherry Torte
Chocolate Covered Cherry Cookies
Chocolate-Cherry Squares
Cornish Hens With Cherry Sauce
Couscous with Dried Cherries
Easy Cherry Cheesecake
Festive Cherry Squares
Heart Cookie Dessert
Maraschino Pecan Sweet Bread
Red Velvet-Cherry Cake Roll
Sweetie-Pie Surprise
Citrus Archives
Lemon - Lime - Orange - Lilikoi
Creamy Lemon Raspberry Pie
Lemonade Pie
Lemon and Ginger Muffins
Lemon Bars Renovation(WW)
Lemon-Blueberry Bundt Cake(WW)
Lemon Bread
Lemon Crumb Tart
Lemon Curd
Lemon Curd II
Lemon-Filled Fresh Ginger Scones
Lemon Hearts
Lemon-Herb Chicken and Vegetable Kabobs
Nonna's Lemon Ricotta Biscuits
Lemon Tiramisu Trifle
Lemon Yogurt Cake
Mile-High Lemon Meringue Mini Pies
Old Fashioned Lemon Pound Cake
Pork with Lemon and Rosemary
Roasted Lemon Chicken with Potatoes
Spring Asparagus And Lemon Fettuccine
Sunshine Lemon Bars
Veal Scallopini with Lemon, Garlic and Pine Nuts
Whitefish with Lemon Vinaigrette
Amy’s Lilikoi Cheesecake
Lilikoi Bars with Fresh Lilikoi Glaze
Lilikoi Curd (aka Passion Fruit)
Lillikoi Curds (Three Types)
Lilikoi (Passionfruit) Quick Bread
Passion Fruit {Lilikoi) Cheesecake I
Passion Fruit {Lilikoi) Cheesecake II
Passion Fruit Cupcakes
Passion Fruit Curd Cake (Lilikoi)
Passion Fruit (Lilikoi) Pudding Cake
Passion Fruit Tiramisu
Passion Fruit/Lilikoi Vinaigrette
Key Lime Bars(WW)
Key Lime Pie
Leprechaun Lime Drink
Lime Poke Cake
Papaya and Lime Scones
Thai Chili Lime Butter Sauce
Champagne Oranges
Creamsicle Ice Cream Pie
Orange Chocolate Fudge Cake
Orange Glazed Blueberry Scones
Orange Pork Chops
Orange-Spiced Sweet Potato Casserole
Apple-Mango Crisp
Easy Mango Bread
Fresh Crab and Mango Salad
Hawaiian Mango Bread
Macadamia Nut-Crusted Ono with Mango-Lime Butter
Mango Bread
Mango Chicken Curry
Mango Upside Down Cake
Papaya and Lime Scones
Pumpkin Crisp
Watermelon Cake
Watermelon Feta And Balsamic "Pizzas"(photo)
Watermelon Feta Arugula Salad in Jars
Watermelon Salad w/Mint
Air-Fryer Peach Cobbler Bites(WW)
Cherry Peach Cobbler
Double Peach Shortcakes
Fresh Peach Cake
Fruit-Filled Pastry Hearts
Grilled Peaches with Almonds and Honey
Oven Roasted Fruit
Peach Blueberry Crisp
Peach Cake from Georgia
Peach Cobbler
Peach Dump Cake
Peach Pie
Peach Pockets
Peach Slab Pie
Peach Streusel Slab Pie
Apple-Pear Crisp
Apple and Pear Crumble
Baked Pears With Walnuts and Honey(WW)
Cranberry Pear Sauce
Pear and Pumpkin Snack Cake
Pear-Walnut Muffins
Aloha Cheesecake
Broiled Pineapple with Candied Ginger-Crème France(WW)
Cherry/Pineappe Dump Cake#1
Cherry/Pineappe Dump Cake#2
Frozen Hawaiian Pie
Hawaiian Cake
Island Fruit Tart
Mini Pineapple Upside-Down Cake
Pam's Pineapple Upside Down Cake
Pineapple Carrot Cake(Aunt T)
Pineapple Coleslaw
Pineapple Rum Cake
Scalloped Pineapple
Rhubarb Bars
Rhubarb Crumble
Strawberry Rhubarb Cobbler
Strawberry-Rhubarb Crisp
Apricot Chicken with
Squash & Brussels Sprouts
Fruit and Cream Layered Salad
Patriotic Trifle
Patriotic Trifle#2
Tropical Rum Trifle
1¾ cups AP Flour
1 teaspoon Baking Soda
¼ teaspoon Salt
2 tablespoon Lime Zest
Lime Juice
6 tablespoon Sugar
6 tablespoon Light Brown Sugar
1 Large Egg
1 cup Buttermilk
⅓ cup Canola Oil
2 tablespoon Honey
1 teaspoon Almond Extract
1 Large Mango - Peeled and chopped into small cubes
¼ cup Sliced Almonds
Preheat oven to 350°F. Butter a 9x5 inch loaf pan.
In a large bowl sift together flour, baking soda, and salt. Add sugars and mix.
In a medium bowl, whisk the egg with buttermilk, oil, honey, almond extract, lime juice and lime zest.
Pour the wet ingredients into the dry ingredients and mix until just combined.
Fold in the chopped mangos and almonds.
Pour the batter into the prepared loaf pan
Bake the loaf for 50-60 minutes until a toothpick inserted into the center of the bread comes out clean.
Let cool for 10 minutes in the pan, then remove the bread from pan and let cool completely on a wire rack.
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon ground ginger
½ teaspoon salt
3 eggs
¾ cup canola oil
¾ cup white sugar
½ cup brown sugar
1 teaspoon vanilla extract
2 cups diced mango about 3 mangoes (I used two large mangoes)
Preheat oven to 350° degrees F. Grease a 9×5″ loaf pan.
Combine flour, baking soda, spices, and salt in a large bowl. Whisk to combine and make a well in the center of the dry ingredients.
Add the eggs, oil, sugars, vanilla, and mango to the well. Stir to combine, until just mixed. Pour into the loaf pan.
Bake for 1 hour, or until a toothpick inserted in the center comes out clean. Let bread cool for 10 minutes in the pan, then remove and cool completely on a wire rack before slicing.
Notes
Variation: Mango Banana Bread – Replace 1 cup of mango with 1 cup mashed banana
Source: A Dash of Sugar and Spice
5 medium apples, cored but not peeled
Put in microwave-safe casserole.
Mix:
2 Tbls brown sugar
1 Tsp cinnamon
1 Tsp nutmeg
1 Tbls butter
Divide among apples.
Cover with plastic wrap.
Microwave 3 1/2-4 minutes.
Let stand 5 minutes.
1/2 cup butter, softened
2 cups sugar
1/2 teaspoon vanilla extract
2 large Nellie’s Free Range Eggs
2 cups all-purpose flour
1-1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 teaspoon baking soda
6 cups chopped peeled tart apples
Butterscotch Sauce:
1/2 cup packed brown sugar
1/4 cup butter, cubed
1/2 cup heavy whipping cream
In a large bowl, cream the butter, sugar and vanilla. Add eggs, one at a time, beating well after each addition. Combine the flour, cinnamon, nutmeg, salt and baking soda; gradually add to creamed mixture and mix well (batter will be stiff). Stir in apples until well combined.
Spread into a greased 13-in. x 9-in. baking dish. Bake at 350° for 40-45 minutes or until top is lightly browned and springs back when lightly touched. Cool for 30 minutes before serving.
Meanwhile, in a small saucepan, combine brown sugar and butter. Cook over medium heat until butter is melted. Gradually add cream. Bring to a slow boil over medium heat, stirring constantly. Remove from the heat. Serve with cake.
2 large apples, cut in half
2 tbsp butter, melted
2 tbsp brown sugar, unpacked
2 tbsp all purpose or gluten-free flour
4 tbsp quick oats*
pinch of cinnamon
Preheat oven to 350ºF.
Cut apples in half and remove core and seeds with a small pairing knife or spoon.
In a small bowl combine butter, brown sugar, flour, oats and cinnamon. Spoon on top of the apple halves and sprinkle with cinnamon.
Place on a cookie sheet and bake in the oven for 30 minutes.
Serve warm with a scoop of ice cream if desired.
*check labels for gluten-free.
Yield: 4 servings, Serving Size: 1/2 apple with topping-5 Freestyle Points 154 calories
1/2 recipe homemade pie crust1
1 teaspoon cornstarch
1 Tablespoon (15ml) warm water
5 large, perfectly round and firm apples (I prefer Granny Smith or Honeycrisp)
1 teaspoon cinnamon
1/2 cup (100g) granulated sugar
1 teaspoon vanilla extract
1 large egg
1 teaspoon milk
homemade salted caramel sauce, for drizzling (optional)
Prepare the pie crust, including allowing it to chill for at least 2 hours. I usually prepare it the night before and leave it in the refrigerator until the next day when it's time to begin the apples. The colder the pie crust, the better.
Make the apple filling: In a very small bowl, mix the cornstarch and warm water together until smooth, creamy, and the cornstarch has disolved. Set aside. Peel and dice 1 apple. In a medium saucepan over medium heat, cook the apple pieces, cornstarch/water mixture, cinnamon, and sugar. Stir constantly for 5 minutes. Switch to low heat and allow to simmer for 5 minutes. Remove from heat, stir in the vanilla, and allow to cool off for 20 minutes.
Assemble: On a floured work surface, roll out the pie dough. Turn the dough about a quarter turn after every few rolls until you have a circle 10-11 inches in diameter. Cut into fourths, as if you were cutting a pizza. (Pizza cutter works best here!) Then, cut each quarter into 1/4-inch wide strips. I like to chill the strips as I cut out the apples. I suggest putting them on a large cutting board and placing in the fridge. Remember, you always want your pie dough to be COLD.
Preheat oven to 375F degrees.
Slice off the tops of the 4 remaining apples. Using a spoon (or melon baller), dig out the core. It doesn't have to look perfect. Spoon the prepared apple filling into the cored-out apples. You may have some filling leftover - it's great warmed up over vanilla ice cream. Lay 3-4 strips of the pie dough on top of the apple. Then, working with one new strip at a time, alternate weaving it over and under the dough strips already in place. Repeat until the top of the apple has been covered in this lattice style crust. Using a sharp paring knife, trim excess pie crust around the edges. Repeat with remaining apples and pie dough strips.
Place apples into an 8-inch or 9-inch square baking pan or pie dish-- really any size baking pan works. In a small dish, whisk the egg and milk together. Lightly brush the tops with egg wash. I sprinkled a little bit of cinnamon on top of the egg wash before going into the oven- this is optional. Bake for 25-30 minutes or until the crust is browned and the filling is bubbly. Yield: 4 apples
If desired, drizzle each with salted caramel. We ate ours with a knife and fork and vanilla ice cream on the side. These apples are best enjoyed immediately. Store any leftovers in the refrigerator for up to 2 days.
Recipe Notes:You need 1 (one) pie crust per four apples. This homemade pie crust recipe makes 2 crusts. I suggest making it all and freezing the other dough (for up to 3 months) to make your favorite pie at a later time.
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
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.
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
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
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 temperature.
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
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
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.
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.
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
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
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.
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
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
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.
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.
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.
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
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.
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.
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.
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
Banana Recipes
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
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
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
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
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
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
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
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
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
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
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
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
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.
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Citrus Recipes
3 large eggs yolks and whites separated
1/2 cup of sugar
½ tbs rum optional
16 oz mascarpone cheese room temperature
2 cups of passion fruit concentrate or pure passion fruit juice made from about 8-10 large passion fruits or buy a frozen pack at one of the Latin grocery stores
2 packs of ladyfingers 4.75 oz each pack
Fresh passion fruit pulp with seeds for topping, from about 2-4 passion fruits
In a medium size bowl, beat the egg yolks with the sugar and rum until foamy.
In another bowl, beat the egg whites until they become fluffy and stiff.
Add the mascarpone cheese to the egg whites; use a spoon to gently fold in the mascarpone.
Use a spoon to gently stir in the egg yolk and sugar mix.
Dip each ladyfinger into the passion fruit concentrate until well moistened but not soggy.
Place the passion fruit dipped ladyfingers in a square or rectangle serving dish until you have a full layer of ladyfingers – if needed cut some of them in half or to the right size so that the entire bottom of the dish is covered.
Cover the passion fruit dipped ladyfingers with the mascarpone mixture cream and some fresh passion fruit pulp (if you have enough fresh fruit – if not save for the topping).
Top with another layer of passion fruit dipped ladyfingers.
Finish with a final layer of mascarpone mixture.
Refrigerate the tiramisu for at least 6 hours, overnight is ideal.
Spoon the fresh passion fruit pulp over the tiramisu right before serving.
Go To Top
1/2 cup orange marmalade
1/2 cup sugar
8 large navel oranges
1 1/2 cups Champagne or sparkling white grape juice
1/3 cup toasted slivered almonds
Sprig of fresh mint
Combine the marmalade and sugar in a small saucepan. Mix well, place over low heat and cook, stirring, until the sugar dissolves.
Cut the peel from the oranges, cut into slices and then quarter each slice, removing the white center pith from each. Put into a medium bowl.
Pour the sugar/marmalade mixture and Champagne or grape juice over the sliced oranges. Refrigerate for 8 hours.
Sprinkle with almonds before serving and add a sprig of mint. Source: Pioneer Woman
Cranberry Recipes
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.
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
½ teaspoon salt
3 eggs
¾ cup softened butter
1 ¼ cups white sugar
1 teaspoon vanilla extract
2 cups chopped mango
½ cup shredded coconut
¼ cup chopped walnuts
Preheat oven to 350°F (175 degrees C). Grease and flour 2 loaf pans.
Sift flour, baking soda, cinnamon, and salt together in a large bowl; make a well in the center.
Whisk eggs, butter, sugar, and vanilla extract together in a separate bowl. Fold mango, coconut, and walnuts into the egg mixture;
pour resulting mixture into the well in the center of the flour and mix well. Pour batter into prepared loaf pans and let sit at room temperature for 20 minutes.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.
Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
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
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)
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.
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.
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
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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