Apples -- Bananas -- Berries -- Citrus --
Cherries -- Melon -- Peaches -- Pears-- Pineapple
Apple and Carrot Salad
Apple-Cranberry Crisp
Apple-Pear Crisp
Apple and Pear Crumble
Bobbing Apple Punch
Caramel-Apple Tart
Easy Apple Custard Pie
French Apple Pie
Goo-Lish Caramel Apple Slices
Paper Bag Apple Pie
Waldorf Salad
Banana Granola Bread
Banana-Oatmeal Bread
Berry Meringue
Blueberry Crunch
Christmas Berry Trifle
Cream Cheese Jewel Tart
Creamy Lemon Raspberry Pie
Frozen Strawberry Layer Cake
Fruit-Filled Pastry Hearts
Lands End Blueberry Pie
Lemon-Blueberry Bundt Cake (WW)
Patriotic Fruit Pizza
Raspberry Cupcakes
Raspberry Custard Kuchen
Spinach Strawberry Salad
Strawberry Salad
Strawberry Satin Pie
Orange Glazed Blueberry Scones
Three Berry Scones
Black Forest Brownie Torte
Black Forest Pie
Cherry Squares
Cherry Chewbilees
Cherry Dump Cake
Cherry Chicken Breasts
Cherry Chicken Salad
Cherry Berries on a Cloud
Cherry-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
Maraschino Pecan Sweet Bread
Citrus Archives
Lemon - Lime - Orange
Creamy Lemon Raspberry Pie
Lemonade Pie
Lemon and Ginger Muffins
Lemon Bars Renovation(WW)
Lemon-Blueberry Bundt Cake(WW)
Lemon Curd
Lemon-Herb Chicken and Vegetable Kabobs
Pork with Lemon and Rosemary
Roasted Lemon Chicken with Potatoes
Spring Asparagus And Lemon Fettuccine
Veal Scallopini with Lemon, Garlic and Pine Nuts
Whitefish with Lemon Vinaigrette
Key Lime Bars(WW)
Key Lime Pie
Leprechaun Lime Drink
Papaya and Lime Scones
Thai Chili Lime Butter Sauce
Creamsicle Ice Cream Pie
Orange Chocolate Fudge Cake
Orange Pork Chops
Orange-Spiced Sweet Potato Casserole
Mango Upside Down Cake
Papaya and Lime Scones
Watermelon Salad w/Mint
Cherry Peach Cobbler
Fruit-Filled Pastry Hearts
Oven Roasted Fruit
Peach Cake from Georgia
Apple-Pear Crisp
Apple and Pear Crumble
Frozen Hawaiian Pie
Island Fruit Tart
Pam's Pineapple Upside Down Cake
Pineapple Coleslaw
Scalloped Pineapple
Rhubarb Bars
Rhubarb Crumble
Strawberry-Rhubarb Crisp
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
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
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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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 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
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