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All Fruit Recipes

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All Fruit Recipes

Recipe By : National Pecan Marketing Council
Serving Size : 12 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups graham cracker crumbs
1 stick butter — softened
1/2 cup sugar
8 ounces cream cheese
1/2 cup sugar
2 tablespoons milk
2 cups pecans — chopped
1/2 cup whipping cream
2 teaspoons sugar
1 teaspoon vanilla extract
1 quart fresh blueberries
1 cup sugar
3 tablespoons cornstarch

Mix 2 cups graham cracker crumbs, 1 stick softened butter, and 1/2 cup sugar together and press into a greased 3-quart rectangular baking dish. Chill. For bottom layer, cream cheese, sugar and milk. Spread mixture over graham cracker crust. Top with chopped pecans. For middle layer, whip cream, then add sugar and vanilla. Spread whipped cream over bottom layer. For the top layer: combine blueberries, sugar and cornstarch. In a saucepan, cook over medium heat until mixture starts to boil and thicken slightly. Remove pan from heat and cool. Spread over whipped cream layer. Refrigerate torte. When ready to serve, cut into squares. > Shar McCormack

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Blueberry Crunch Coffee Ring

Recipe By : Sunset Fresh Produce
Serving Size : 8 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cups all-purpose flour
3/4 cup sugar, granulated
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/3 cup firm butter, or margarine
1 cup blueberries
1 egg
1/2 cup milk
1 teaspoon vanilla
powdered sugar
walnut streusel*

Prepare Walnut Streusel (Recipe follows). Pat about half the streusel into a greased, flour-dusted 9-inch tube pan or layer cake pan with a removable bottom; set aside. In a large bowl, stir together flour, granulated sugar, baking powder, salt and nutmeg. Using a pastry blender or 2 knives, cut in the butter until mixture resembles coarse crumbs. Gently stir in the blueberries. Beat egg lightly with milk and vanilla; stir into berry mixture just until combined. Spread half the batter in streusel-lined pan; sprinkle with remaining streusel, then spread with remaining batter. Bake in a 350 degrees oven until a pick inserted in center comes out clean (about 45 to 60 minutes). Let cool in pan for 20 minutes, then remove pan sides. Dust with powdered sugar. Serve warm or cool. *Walnut Streusel: Mix 1/2 cup each finely chopped walnuts and firmly packed brown sugar, 2 tablespoons all-purpose flour, 2 teaspoons ground cinnamon, and 2 tablespoons melted butter or margarine.

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NOTES : * Recipe follows. Shar McCormack

Blueberry-Cheese Coffee Cake

Recipe By : Collection by Sandal English
Serving Size : 18 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cups sugar, divided
2/3 cup butter or margarine — divided
2 eggs
2 1/2 cups all-purpose flour — divided
1 tablespoon baking powder
1 teaspoon salt
1 cup low-fat milk
1 8 ounce pack cream cheese — softened
2 teaspoons lemon peel — divided
2 cups blueberries, frozen or fresh

In a large bowl, cream together 1 1/4 cups sugar and 1/2 cup of the butter. Add eggs. In a separate bowl, combine 2 1/4 cups flour, the baking powder and salt. Add to creamed mixture, alternating with milk; mix well after each addition. Beat in the cream cheese, mixing well. Stir in 1 teaspoon lemon peel. Toss blueberries with 2 tablespoons flour and gently fold into the batter. Pour into a greased 9-by-13-by-2-inch pan. Combine the remaining sugar, butter, flour and lemon peel and sprinkle over the batter. Bake at 350 degrees for 45 to 50 minutes.

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Blueberry Strata Pie

Recipe By : BH & G, 1960
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 can (1 lb) blueberries
1 cup crushed pineapple
1 8 ounce pkg cream cheese — softened
3 tablespoons sugar
1 tablespoon milk
1/2 teaspoon vanilla
1 9 inch pastry shell — baked, cooled
1/4 cup sugar
2 tablespoons cornstarch
1/4 teaspoon salt
1/2 cup whipping cream — whipped
1 teaspoon lemon juice

Drain fruits, reserving syrups. Blend cream cheese and next 3 ingredients. Reserve 2 tablespoons pineapple; stir remainder into cheese mixture. Spread over bottom of pastry shell; chill. Blend 1/4 cup sugar, cornstarch, and salt. Combine reserved syrups; measure 1+1/2 cups; blend into cornstarch mixture. Cook and stir till thickened. Stir in blueberries and lemon juice; cool. Pour over cheese layer; chill. Top with whipped cream and reserved pineapple.

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No Bake Blueberry Pie

Recipe By : Sunset Pies and Pastries
Serving Size : 6 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 9 inch flaky pastry pie crust — thawed
4 cups blueberries
3/4 cup sugar
2 1/2 tablespoons cornstarch
1/2 teaspoon ground cinnamon
2 tablespoons water
2 tablespoons lemon juice
sweetened whipped cream

Preheat oven to 450 degrees. Place thawed pie crust in a 9-inch pan and bake blind; according to directions on package. Place on a rack and let cool. Fill pastry shell with 3 cups of the blueberries. In a pan, crush remaining 1 cup berries and stir in the sugar; cook over medium heat, stirring, until sugar is dissolved. Stir together cornstarch, water, and lemon juice; add to berry mixture along with cinnamon. Cook, stirring, until mixture boils and thickens; spoon over berries in the pastry shell. Refrigerate for at least 1 hour or for up to 8 hours. Serve with whipped cream.

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Five-Fruit Salad

Recipe By : Collection by Sandal English
Serving Size : 6 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup pears, cored and cubed
1 medium banana — sliced
1/4 cup orange juice
2 cups blueberries, fresh or frozen
1 cup strawberries — halved
1/2 cup jicama — julienned
1 tablespoon fresh mint leaves — chopped
1 cup low-fat vanilla yogurt

Toss pears and banana in the orange juice. Combine all ingredients except the yogurt in a medium size bowl; toss to mix. Serve with the vanilla yogurt.

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NOTES : Blueberries have very good keeping qualities. They will last for up to two weeks in the refrigerator, but should not be rinsed until ready to use. Then drain thoroughly so they will not become waterlogged. Shar McCormack

Blueberry Sauce

Recipe By : BH & G, 1960
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup sugar
2 tablespoons cornstarch
1/4 teaspoon nutmeg
1 dash salt
2 cups fresh blueberries*
3 tablespoons lemon juice

In a saucepan, combine 1 cup sugar, 2 tablespoons cornstarch, 1/4 teaspoon nutmeg, and the dash of salt; gradually stir in 1 cup boiling water. Cook and stir till mixture thickens and boils; cook for 2 minutes more. Add 2 cups fresh blueberries*; return to boiling. Remove from heat; stir in 3 tablespoons lemon juice; cool. Makes 3 cups.

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NOTES : *Or, use one 10-ounce package of frozen unsweetened blueberries, thawed and drained. Increase cornstarch to 3 tbs. Stir in blueberries with lemon juice, and do NOT heat after adding berries. Shar McCormack

Blueberry Cream Salad

Recipe By : BH & G, 1960
Serving Size : 8 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 3 ounce pkg lemon-flavored gelatin
1 cup boiling water
1 can (1.5 lb ) blueberry pie filling
2 tablespoons lemon juice
1/2 cup dairy sour cream
1 tablespoon sugar

Dissolve gelatin in boiling water. Set aside to cool. Stir in pie filling and lemon juice. Chill till partially set. Spoon half the gelatin mixture into an 8+1/2 by 4+1/2 by 2+1/2-inch loaf dish. Chill till set. (Keep remaining gelatin at room temperature.) Combine dairy sour cream and sugar. Spread evenly over gelatin in loaf dish. Top with layer of remaining gelatin. Chill for 4 to 5 hours or overnight till firm. Cut in squares and serve on crisp salad greens. Makes 6 to 8 servings. > > Shar McCormack

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Blueberry Bundt Cake

Recipe By : Collection by Sandal English
Serving Size : 12 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pkg yellow cake mix, 18 oz size
3 eggs
1/2 cup applesauce
1/2 pint lemon yogurt, lowfat
3 cups blueberries, fresh or frozen
2 tablespoons flour
1/4 cup chopped nuts
1/4 cup sugar
1 teaspoon cinnamon
whipped topping, optional

Combine cake mix, eggs, applesauce and yogurt in a large bowl; mix well. In a small bowl, toss blueberries in flour to coat; add 2 cups batter and mix well. Pour 1/2 of batter into greased and floured 10-inch tube pan; top with remaining blueberries. Combine sugar, cinnamon and nuts in small bowl; mix well. Sprinkle mixture over blueberries. Top with remaining batter. Bake at 350 degrees for about 1 hour. Cool in pan for 15 minutes; invert onto a rack and cool completely. Cut into slices and serve topped with whipped topping, if desired.

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Bing Cherry Salad

Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 can bing cherries
1 can pineapple chunks in juice
1 cup miniature marshmallows
8 ounces cream cheese
1/4 cup cherry juice
1/2 cup whipped cream

Cream cheese and add cherry juice. Drain pineapple. Mix with marshmallows. Whip cream and fold into fruits. Refrigerate. Allow to cool several hours.

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Fruit Salad #3

Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup cherry pie filling
1 cup Eagle Brand Milk
1 large can angel flake coconut
1 large can chunk pineapple — drained
1 cup chopped nuts
1 large cool whip

Mix all together well and let set overnight.

Possum Kingdom Lake Cookbook

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Fruit Salad #2

Recipe By : Janis Alling
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 can pineapple chunks — cut and drained
— (Tall)
2 cans mandarin oranges — drained (Small)
1 can apricot pie filling
2 small bananas — up to 3

Mix lightly.

Keeps about 10 days in refrig.

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Fruit Dressing for Fruit Salad

Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
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1/3 cdu lemonade, frozen concentrate — thawed
1 teaspoon crystallized ginger — minced
1/4 teaspoon orange bits
1/8 teaspoon mace
1/8 teaspoon allspice
1 cup sour cream

In blender jar combine lemonade, ginger, orange bits, mace and allspice. Blend until smooth. stir in sour cream.

Serve with any fruit salad.

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Fruit Cocktail Salad

Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
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1 large fruit cocktail — drained
1 crushed pineapple
9 ounces Cool Whip.
1 box instant pistachio pudding
1 cup coconut
1 cup chopped nuts

Drain pineapple and fruit cocktail, mix. Make pudding and mix with fruit. If desire add coconut and chopped nuts. Add cool whip just before serving.

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Frozen Fruit Salad

Recipe By : Mary McKinnon
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 can apricot — crushed
1 can sliced peaches
1 can crushed pineapple
2 packages lemon jello
8 ounces cream cheese
1 pint whipping cream

Drain juices from canned fruit in a bowl. Heat 2 cups juice and pour over gelatin. Stir until dissolved. Beat cream cheese until smooth. Add remaining fruit juice and beat. Add gelatine and fruit. Whip the cream and stir into fruit mixture. Pour into cans from which fruit was emptied. Freeze stirring several times during freezing or you can use plastic bags.
Keep in freezer until ready to serve.
To serve open bottom of can and push salad out. slice and place on lettuce leaf.
Makes 20 servings.

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Cranberry-Strawberry Salad

Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 packages cherry gelatin — (3 oz.)
2 cups boiling water
1 package frozen strawberries — (10 oz.)
1 can can cranberry sauce — (16 oz.)
1 can crushed pineapple — (16 oz.)
1 Carton — (8 oz.) sour cream

Mix jello, add strawberries, cranberry sauce and pineapple.

Put 1/2 in dish and refrigerate until set. Spread sour cream on top of that. Then add remaining mixture and return to refrigerator.

Possum Kingdom Lake Cookbook

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Cranberry Salad #2

Recipe By : Janis Alling
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups cranberries
1 cup water
1 cup sugar
15 large marshmallows
1 Box strawberry jello
1 cup chopped apples
1 cup chopped celery
1 cup chopped pecans

Cook cranberries, water and sugar until cranberries pop open.

Remove from heat and add marshmallows. Stir until melted.

Add jello. Set aside to cool.

Add apples, celery and pecans.

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Cranberry Salad #1

Recipe By : Pear Patton, Moncrief River ranch
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 packages red jello
1/2 cup sugar
1 cup pineapple syrup
Grated rind from 1 orange
1 cup crushed pineapple
1 cup chopped apples
1 cup hot water
1 tablespoon lemon juice
1 cup orange juice
1 pound cranberries — ground
1 cup chopped celery
1/2 cup chopped pecans

Dissolve jello in hot water, add sugar, juices and pineapple syrup.

Chill until partially set, add other ingredients and pour into a lightly greased mold.

Top with mayonnaise if desired.

Possum Kingdom Lake Cookbook

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Strawberry-Orange Salad

Recipe By :
Serving Size : 6 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 package strawberry flavored gelatin — (3 oz.)
1 package orange flavored gelatin — (3 oz.)
1 Carton — (16 oz.) plain
— yogurt
1 1/2 cups boiling water
1 package frozen strawberries — (10 oz.)
1 cup white grape juice
2 cans mandarin orange segments — drained (11 oz.
— each)
Salad greens

Stir 1 tsp. strawberry and 1 tsp. orange gelatin (dry_ into yogurt;; refrigerate.

Pour boiling water on remaining strawberry and orange gelatin in bowl; stir until gelatin is dissolved.

Stir in strawberries; break apart with fork.

Stir in grape juice; refrigerate until partially thickened.

Stir in orange segments.

Pour into 6 cup ring mold.

Refrigerate until firm.

Unmold on salad greens.

Serve with yogurt mixture.

Makes 6 to 8 servings.

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Papaya Salad

Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
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Fresh papayas
Lettuce
Lemon or lime quarters

Treat from the Islands.

Let papaya ripen at room temperature until skin turns yellow and they are soft to the touch. Then refrigerate until ready to use.

To serve, cut in half lengthwise if small, or in good sized wedges, and remove the black seeds.

Serve on lettuce with quarters of lemon of lime to squeeze over them.

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Overnight Fruit Salad

Recipe By :
Serving Size : 10 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
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3 cups assorted fruits — ( such as sliced
— bananas, drained
— pineapple tidbits,
— mandarin oranges,
— grapes, etc.)
1 cup shredded or flaked coconut
1 cup miniature marshmallows
1 cup sour cream

Combine fruits, coconut and marshmallows.

Stir in sour cream.

Chill overnight in refrigerator, covered.

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Orange-Pineberry Surprise

Recipe By :
Serving Size : 12 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 can crushed pineapple — (20 oz.)
1 jar cranberry-orange relish — (14 oz.)
1 package orange flavored gelatin — (6 oz.)
1 1/2 cups boiling water
1 cup chopped celery
3/4 cup chopped walnuts or pecans
Lettuce

Drain pineapple, reserving syrup.

Place relish and syrup in mixing bowl.

Dissolve gelatin in boiling water, stirring occasionally; add to relish mixture, blending well.

Fold in celery, nuts and pineapple.

Pour into 10-cup mold; chill until firm.

Unmold on lettuce-lined plate.

Serve with mayonnaise dressing, if desired.

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Orange-Pineapple Salad

Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 can crushed pineapple — with juice
1 package orange jello
1/2 package plain gelatin
3 tablespoons lemon jello
1 pound cottage cheese — small curds
9 ounces Cool Whip.

Cook pineapple in juice for two or three minutes, add jellos and cook another minute or two, pour in casserole dish and let cool, then stir in cottage cheese and cool whip. Set in ref. for two or three hours. Will keep for days.

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Orange Manderine Salad

Recipe By : Gene Mooney
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 head lettuce — chopped
1 large onion — cut into rings
walnuts — toasted
2 cans mandarin oranges — drained
Creamy Italian dressing

Mix all ingredients together.

Good with cheese and spinach pie.

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Orange & Mushroom Medley

Recipe By :
Serving Size : 4 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 large orange
3 slices pineapple — diced
1 cup button mushrooms — sliced
2 inch cucumber — diced
1/4 cup toasted almonds
1 ounce cooked rice
1 banana — sliced
2 teaspoons lemon juice

Carefully peel the skin and seeds from orange and cut into 1 inch pieces.
Mix the pineapple with the orange, add the mushrooms and cucumber to the fruit. Cover and keep in a cool place for 24 hours.
Add almonds, rice, banana and lemon juice and mix thoroughly. Chill the salad before serving.

serves 4 to 6

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Mandarin Rice Salad

Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cups cooked rice
1/2 cup chopped green pepper
1 tablespoon finely chopped onion
2 teaspoons sugar
2 teaspoons soy sauce
1 can Mandarin oranges — drained (11 oz.)
1/2 cup French dressing

Combine all ingredients; mix well and CHILL.

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Lucille Cranberry Salad

Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups cranberries
1 Orange
1 cup sugar
1 lemon — Juice of
1 cup celery
1 Cup nuts
1 package jello
1 1/2 cups water

Mix cranberries, orange, sugar and lemon juice together. Set aside for 1 hour.

Mix remaining ingredients together with cranberry mixture.

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Lime Mint Salad #1

Recipe By : Beddie Ivey
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Boxes Lime jello
2 cups Apple sauce
1/2 cup chopped celery
1/2 cup nuts
1/4 cup chopped cherries
2 cups Lemon Lime Carbonated beverage
1 cup undiluted evaporated milk
2 tablespoons Lemon juice
Green food color

In sauce pan heat jello and apple sauce over low heat till jello is dissolved. Cool.

Add celery, nuts, cherries and Lemon Lime beverage. Chill until syrupy.

Chill evaporated milk in ice trays until it forms ice around edges of trays. Whip and add Lemon juice. Add to first mixture and add a few drops of green food coloring if desired.

Fold in a 1 quart mold. Chill until firm.

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Lemon Lime Jello Salad

Recipe By : Beddie Ivey
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Boxes jello
1 cup applesauce
1 cup celery — chopped
1/2 cup nuts
1/4 cup cherries — chopped
2 cups lemon lime carbonated beverage
1 cup Pet milk

Dissolve jello and applesauce over low heat, cool.

Add celery, nuts, cherries and beverage. Chill until syrupy.

Chill Pet milk in ice trays until ice forms. Whip milk, add lemon juice and add to first mixture.

Add a few drops of green food coloring is desired, chill in mold chill firm.

Beddies salad

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Lemon & Pineapple Mold

Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 packages lemon jello — (3 oz. each)
1 can pineapple chunks — (small)
3 2/3 cups water and pineapple juice
1/8 cup vinegar
1/2 cup celery — sliced thin
1 jar pimiento — (small)
2 tablespoons green pepper
1/2 small cucumber
1 Dash salt
Grated onion — little

Mix all ingredients and set in mold in refrigerator until set.

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Grapefruit-Avocado Salad

Recipe By :
Serving Size : 4 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
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2 Grapefruits
1 Ripe avocado
1/2 cup French dressing
Romaine leaves

Peel grapefruit and segment.

Pare, halve, pit and cut avocado in 1/4″ crosswise slices.

Arrange grapefruit segments and avocado slices on romaine laves.

Pour French dressing over each salad.

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Good Salad Ala Junior

Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup sour cream
1 cup small marshmallows
1 cup pineapple tid bits
1 cup coconut

Drain pineapple then mix all remaining ingredients together.

Do not use juice of pineapple.

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Cherry Cola Salad

Recipe By : Possum Kingdom Lake Cookbook
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 package cherry jello
1 can cherries
1/2 can crushed pineapple
1/2 cup sugar
1/4 cup water
2/3 bottle Pepsi
1/2 cup nuts

Add water and sugar to cherries and boil a little till dissolved.

Pour mixture on jello and stir well. Cool.

Add pineapple, Pepsi, cherries, and nuts. Cool till set.

Busted by Barb

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Cherry Pie Salad

Recipe By : Janis Alling, Possum Kingdom Lake Cookbook
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 can cherry pie filling
1 small can pineapple — drained
1 cup marshmallows
1 small cart cool whip
1/2 cup pecans
2 bananas — sliced

Mix cherry pie filling, pineapple and marshmallows. Chill overnight.

Add pecan and bananas. Chill.

Busted by Barb

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Cherry Waldorf Salad

Recipe By : Possum Kingdom Lake Cookbook
Serving Size : 6 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 can pineapple chunks — drained
2 medium apples — unpeeled, cored,
— diced
1/4 cup seedless raisins
1/2 cup chopped walnuts
1/3 cup chopped celery
1/3 cup red maraschino cherry halves — drained
1/2 cup mayonnaise
1 tablespoon lemon juice
salad greens

Combine first 6 ingredients. Mix lightly. Chill.

Just before servings, blend mayonnaise and lemon juice; add to salad, tossing lightly but thoroughly.

Serve on crisp greens.

Busted by Barb

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Cranberry Salad

Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 box cranberries
1 apple
1 cup sugar
1 orange — seeded
1/2 cup chopped celery
1/2 cup chopped nuts
1 package cherry jello
1 1/3 cups boiling water

Put the first 4 ingredients through food chopper.
Mix celery and nuts into first mixture.
Mix jello and water add to mixture and pour into bowl. Cover and let chill in refrigerator.

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Cooked Dressing for Frozen Fruit Salad

Recipe By : Mary McKinnon
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 eggs — beaten until light
2 tablespoons flour
2/3 cup sugar
Juice of 1 lemon
juice of 1 orange
1 cup pineapple juice
1/2 cup whipped cream — or cool whip

Blend eggs, sugar and flour in double boiler. Gradually add juice, cook until thickened then cool. top salad with this and then put a little whipped cream on top of this.

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Bing Cherry Salad #2

Recipe By : Possum Kingdom Lake Cookbook
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Carton Cool Whip.
1 Can Bing Cherries — drained
1 Can Crushed Pineapple In Juice
1/2 Cup Pecans — chopped
1 Can Oranges — drained
Peaches — optional
Apples — optional
Bananas — optional

Mix all ingredients well.

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Bing Cherry Salad #1

Recipe By : Possum Kingdom Lake Cookbook
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Can Bing Cherries
1 Cup Crushed Pineapple
2 Packages Cherry Gelatin Powder
2 Coca Cola
1 Cup Pecans
2 Cups Fruit Juice

Drain juice from cherries and pineapple. (To make 2 cups of juice add a little water if needed).

Bring juice to boiling point, and pour over the gelatin, stirring until completely dissolved. When cool, add 2 bottles of Coca-cola, stir and chill in refrigerator until partly congealed.

Add drained cherries, pineapple and nuts and pour into mold.

When firm, unmold on salad greens and serve with mayonnaise or salad dressing.

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Aunt Alice’s Curried Four Fruit Bake

Recipe By : Alice Hale
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/3 cup margarine
3/4 cup brown sugar
4 teaspoons curry powder
16 ounces pear halves — canned
maraschino cherries
16 ounces peach halves — canned

Heat oven to 325 degrees.

Melt margarine. Add sugar and curry. Drain and dry fruit in 1 1/2 quart casserole. Add margarine mixture. Bake 1 hour. Serve warm from baking dish.

Good with ham, lamb, chicken or turkey. Flavor will be even better if dish stands covered in refrigerator and the reheated.

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B.Q. Fruit

Recipe By : Chris
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 can peach halves
2 cans pears
1 can pineapple slices
1/4 pound stewed prunes
4 tablespoons vinegar
1 small can tomato sauce
4 tablespoons butter
1/2 cup brown sugar

Drain all can fruits.
Bring tomato sauce, butter, vinegar and brown sugar to a boil. Remove from heat. Add fruit and simmer a few minutes till fruit has been heated.

Great for meats or an accomplishment for buffers.

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Bananas Maui

Recipe By : Possum Kingdom Lake Cookbook
Serving Size : 4 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Medium Bananas — firm
2 Tablespoons Butter — melted
Salt
Guava Jelly

Peel bananas.

Lay in buttered baking dish.

Brush with melted butter, sprinkle lightly with salt.

Bake in a 350-degree oven for 15 to 20 minutes or until easily pierced with a fork.

Just before serving, spoon a tbsp. of guava jelly over each banana.

Serve hot.

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Candied Apricots

Recipe By : Possum Kingdom Lake Cookbook
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 ounces dried apricots
1 1/4 cups water
1 1/2 cups sugar
1/4 cup brandy
granulated sugar for coating apricots

Combine apricots and water. Heat to boiling and simmer 5 minutes. Cool. Drain and measure 1 cup liquid from apricots (add water, if necessary, to make this amount).

Turn 1 cup liquid into a 9″ skillet.

Add 1-cup sugar and brandy, and heat to boiling, stirring until sugar dissolves. Add drained apricots, and simmer 10 minutes. Remove from heat, cover and allow to stand several hours or overnight.

Add remaining 1/2-cup sugar, and boil slowly 5 minutes. Let stand as before.

Cook twice more for 5 minutes each time, allowing apricots to stand in the syrup for several hours or overnight between each cooking. Cool in syrup, then drain well.

Arrange apricots on a wire cake rack and set over a shallow pan, to drain and dry.

To make fruit less sticky, place in an oven with a pilot light for 24 hours, or heat oven and then place in oven to dry.

Coat with sugar.

Busted by Barb at

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Candied Lemon Peel

Recipe By : Possum Kingdom Lake Cookbook
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
lemon peel
1 1/2 cups sugar
1 cup water
granulated sugar

Slice peel thin; scrape out as much pectin as you can.

Drop in a syrup made of sugar and water, let come to boil and continue to cook slow until peels are tender, about 25 to 30 minutes.

Drain for a few minutes and while still hot roll in sugar.

Let cool before storing.

Busted by Barb at

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Candied Grapefruit Peel

Recipe By : Possum Kingdom Lake Cookbook
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
grapefruit peel
1 1/2 cups sugar
1 cup water
granulated sugar

Slice peel thin; scrape out as much pectin as you can.

Drop in a syrup made of sugar and water, let come to boil and continue to cook slow until peels are tender, about 25 to 30 minutes.

Drain for a few minutes and while still hot roll in sugar.

Let cool before storing.

Busted by Barb at

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Winter Apricot Compote

Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
60 ounces canned apricot halves
1 cup apricot nectar
1 1/2 tablespoons cornstarch
3 tablespoons cold water
1 tablespoon curry powder
1/2 cup firmly packed light brown sugar
1 cup diced pitted prunes
30 ounces canned pear halves — drained
1/2 cup toasted coconut — optional

Pour 2 cups of syrup from apricots into skillet. Reserve remaining syrup from other uses.
Add nectar to syrup; boil rapidly until volume is reduced to 1 1/2 cups.
Blend cornstarch and water in large saucepan. Gradually stir in syrup mixture. Simmer mixture, stirring constantly, for 30 seconds, add prunes and drained apricot and pear halves, simmer uncovered for about 5 minutes or just until heated through.
Spoon into attractive chafing dish and serve with coconut if desired.

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Strawberries With Pine Nut-Praline Cream

Recipe By :
Serving Size : 4 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup sugar
3 tablespoon water
1/3 cup pine nuts
1 cup whipping cream
well chilled
1 teaspoon vanilla extract
2 pint strawberries
hulled — quartered

Preparation time: 15 minutes. Cooking time: 5 minutes. Vanilla yogurt can be used in place of whipped cream. 1. Lightly oil a flat baking sheet. Put the sugar in a small heavy saucepan; drizzle water over and swirl the pan so all the sugar is moistened. Cook over medium-high heat, watching closely, until sugar is melted and mixture is a rich medium brown. Add pine nuts and remove from heat. Immediately pour onto baking sheet and cool completely. 2. Break cooled nut mixture into pieces. Grind to a powder in a food processor or blender. 3. Whip cream until it holds soft peaks. Mix in vanilla and half of ground nut mixture. 4. To serve, place a spoonful of whipped cream into serving bowls; top with berries and a small sprinkling of nut powder. Chicago Tribune, 08/05/93.

Converted by MMCONV vers. 1.00

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St. Marcarius’ Sugarplums

Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 tablespoons chocolate chips
3 tablespoons pecan pieces
2 teaspoons powdered instant coffee
1 tablespoon warm water
1 cup pitted prune halves
2 egg whites
1/8 teaspoon cream of tartar
1/2 cup sugar

In a food processor fitted with a metal blade, or electric blender, chop chocolate chips and pecans until fine.

In a small bowl dissolve 1 tsp. of the coffee in water.

Add pecan mixture mixing to form a paste.

Fill prune halves with pecan mixture equally divided; set aside

In small bowl beat egg whites with cream of tartar to form soft peaks. Gradually add sugar, beating to form stiff peaks.

Stir in remaining instant coffee with fork, dip filled prunes in meringue mixture.

Place on greased baking sheets about 2″ apart. Bake in 300-degree oven 35 to 40 minutes until dry. Remove to wire racks to cool.

Dust with powdered sugar and grated chocolate, if desired.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98

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NOTES : Sugarplums may be stored up to 1 week loosely wrapped in waxed paper.

Spiced Peaches

Recipe By : Mary Fletcher
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds fresh peaches
2 cups water
1 cup sugar
Salt — few grains
2 whole cloves per peach — up to 3
1 small cinnamon stick

Heat water and sugar in large pot to form syrup. Add cinnamon stick.

Place 2 or 3 cloves in each peach.

Add peaches to hot syrup. Cover and boil gently for 10 to 20 minutes, or until peaches are tender.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98

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Spiced Orange Wedges

Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 oranges
2 cups sugar
1/2 cup vinegar
12 whole cloves
3 pieces cinnamon stick

Put whole orange in sauce pan. Add 1 quart water, bring to a boil; boil 20 minutes, drain and cut into eighths. combine sugar, 1 1/4 cups water, vinegar, cloves and cinnamon sticks. Stir over low heat until sugar is dissolved. Bring to a boil, add pieces of orange and simmer abut 20 minutes. Cool. cover and store in refrigerator. Serve as a relish.
makes about 5 cups.

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Spiced Apple Sticks

Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
10 medium apples — sliced
3 quarts water
3 tablespoons vinegar
1 cup sugar
1/2 cup light corn syrup
1 cup cider vinegar
2/3 cup water
2 teaspoons whole cloves
1 1/2 sticks cinnamon

Wash, peel, core and slice apples into eights lengthwise. To prevent discoloration, drop slices directly into 5 quart bowl containing solution of 3 quarts water and 3 tablespoon vinegar.

Combine sugar, corn syrup, 1 cup vinegar, 2/3 cup water and spices tied in cheesecloth bag in 4 quart kettle, bring to boil. Add drained apples, cover. Boil until apples are translucent, about 3 minutes. Pack apple sticks into 3 hot pint jars, cover with syrup, filling to within 1/4″ of jar top. Wipe jars rim. Adjust lids. Process in boiling water bath 15 minutes. Start to count processing time when water in canner returns to boiling. Remove jars.

Makes 3 pints.

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Ella’s Brandied Fruit

Recipe By : Ella Bailey, Anniston, AL
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup canned pineapple chunks
1 cup canned peaches
1 cup maraschino cherries
3 cups sugar

Put one cup each of fruits and pour sugar over fruit and let stand over night. Then stir with wooden spoon.

Never let the contents of the jar get below 3 cups or fermentation will stop. Stir only with a wooden spoon.

Use a six cup or larger jar.

Ever two week (mark your calendar) add 1 cup fruit and 1 cup of sugar in this order>
pineapple and sugar
peaches and sugar
cherries and sugar
Pack cup of fruit down tight (drain fruit thoroughly, always add sugar last.

Let stand overnight, stirring the next morning.

Never refrigerate. Keep in warm spot. Never put on air tight top.

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NOTES : Takes 10 days to make. Good at Christmas.

Elegant Pears

Recipe By :
Serving Size : 4 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup white raisins
2 tablespoons walnuts — chopped
2 tablespoons sugar
1 tablespoon lemon juice
4 Firm pears — peeled and halved
2 tablespoons water
1/2 cup light corn syrup
Pears

Mix together raisins, walnuts, sugar and lemon juice.

Place the pear halves in a baking dish, hollow centers up.

Fill hollows with raisin mixture.

Add water to the baking dish and pour corn syrup over the pears.

Cover and bake at 350 degrees until tender, about 30 minutes.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/9/98

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Easy Peach Dumplings

Recipe By :
Serving Size : 8 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 can peach halves — drained (reserve
— — 1/4 cup syrup)
— (29 oz)
1/2 cup chopped pecans
1/4 cup granulated sugar
1/4 cup packed brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 tablespoon margarine or butter — softened
1 cup Bisquick baking mix
1/4 cup milk
1 tablespoon margarine or butter — melted
1 tablespoon granulated sugar

Heat oven to 425 degrees.

Arrange peach halves, cut side down, in ungreased 8″ square baking dish; pour reserved syrup over peaches.

Mix pecans, 1/4 cup granulated sugar, the brown sugar, cinnamon and nutmeg; sprinkle evenly over peaches. Dot with softened margarine.

Mix baking mix and milk until soft dough forms; beat vigorously 20 strokes.

Gently smooth dough into ball on floured cloth-covered board. Knead 8 to 10 times.

Roll dough into 8″ square; place over peaches.

Brush with melted margarine; sprinkle with 1 Tbsp. granulated sugar.

Bake uncovered until golden brown, 20 to 25 minutes.

Serve with whipped cream if desired.

Make 8 to 9 servings.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/9/98

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Easy Fruit Crisp

Recipe By :
Serving Size : 6 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup Bisquick baking mix
3 tablespoons sugar
2 tablespoons finely chopped nuts
2 tablespoons margarine or butter — softened
1/4 teaspoon ground cinnamon
1 can apple pie filling — (20 oz.)
1 can crushed pineapple — undrained (8 oz.)
1 teaspoon grated orange peel

Mix baking mix, sugar, nuts, butter and cinnamon with fork in microwave pie plate until crumbly.

Microwave on high (100%) 1-1/2 minutes, stir with fork.

Microwave, stirring every minute, until dry and crumbly, 2 to 3 minutes longer.

Mix remaining ingredients.

Divide among 6 custard cups.

For each serving, microwave 1 custard cup fruit mixture uncovered on high (100%) until hot, 30 to 60 seconds.

Sprinkle with crumb mixture.

Store any remaining crumb mixture in tightly covered container in refrigerator.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/9/98

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Cherry Tarts

Recipe By : Possum Kingdom Lake Cookbook
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
15 ounces refrigerated piecrust
1 teaspoon milk
sugar
1 can pitted dark sweet cherries in syrup
2 tablespoons all-purpose flour
1/4 teaspoon almond extract
lemon leaves for garnish

About 1 1/4 hours before serving or early in day:

1. Let piecrust dough stand at room temperature to soften as label directs.

2.Preheat oven to 450 degrees. On floured surface with floured rolling pin, roll dough into a round large enough to cut two 5 1/2″ rounds; use to line two 4 3/4 x 3/4″ tart pans with removable bottoms. Prick dough all over with fork. With small heart-shape cookie cutter, cut out hearts from remaining dough. Place hearts on small ungreased cookie sheet; brush with milk and sprinkle with 1 Tsp. sugar.

3. Bake hearts and tart shells as label directs for unfilled crust (you may have to remove hearts after 8 minutes to prevent overbrowning). Cool hearts and tart shells on wire rack; remove tart shells from tart pans.

4. Into small saucepan, measure 2 Tbsp. syrup from cherries. Stir flour, almond extract, and 2 Tbsp. sugar. Over medium heat, heat to boiling, stirring constantly. Drain remaining syrup from cherries; st

Busted by Barb

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Cherry Dessert

Recipe By : Possum Kingdom Lake Cookbook
Serving Size : 12 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cups Bisquick baking mix
2 tablespoons sugar
1/4 cup margarine or butter
2 cans cherry pie filling — 21 oz. each
1 envelope whipped toping mix.

Heat oven to 375 degrees.

Mix baking mix and sugar in large bowl; cut in margarine until crumbly. Press evenly in bottom of ungreased rectangular pan, 13x9x2 inches.

Bakes until edges are light brown, about 10 minutes; cool.

Spread pie filling evenly over crust.

Prepare whipped topping mix as directed on package.

Spread evenly over pie filling.

Cover and refrigerate at least 2 hours.

Cut into squares.

Cover and refrigerate any remaining dessert.

Busted by Barb

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Cantaloupe Melba

Recipe By :
Serving Size : 8 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups fresh raspberries*
1/3 cup sugar
2 tablespoons orange-flavored liqueur**
2 cantaloupes
3 cups raspberry sherbet

* Or unsweetened frozen raspberries, defrosted **Or raspberry-flavored brandy (optional) In a blender or food processor, whirl raspberries until pureed. Pour through a sieve to remove seeds. Stir sugar and liqueur (if used) into puree and mix well; cover and chill. Halve cantaloupes and remove seeds; peel and cut into thin slices. Line each of 8 small dessert bowls or goblets with 3 or 4 melon slices. Top melon with a scoop of sherbet and pour 2 tablespoons chilled raspberry sauce over sherbet. Raspberry sherbet in goblets lined with sliced cantaloupe and topped with Melba sauce would make a memorable finale for a menu featuring an egg and cheese dish.

Per Serving (including liqueur): 2 grams protein, 45 grams carbohydrate, no cholesterol, 186 calories.

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Poultry Pear Combo

Recipe By :
Serving Size : 4 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Split and boned chicken breast
4 tablespoons butter
1 cup orange juice
1/4 cup honey
2 tablespoons lemon juice
1/2 teaspoon curry powder
1 teaspoon salt
4 Pears — sliced

Saut the chicken pieces in butter until light brown.

Mix together the orange juice, honey, lemon juice, curry powder and salt.

Dip the chicken in the orange juice mixture and arrange the pieces in a baking dish, skin sides down.

Cover with remaining sauce and bake uncovered at 350 degrees for 20 minutes.

Turn chicken over and add sliced pears.

Baste the fruit with the sauce; bake an additional 30 minutes or until the chicken is tender.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98

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Polk County Apple Crisp

Recipe By :
Serving Size : 8 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 Apples — peeled and cored
— and sliced (tart &
— crisp), up to 8
1 tablespoon Brown sugar
1 lemon — Juice of
1 lemon — grated , Rind of
1 1/2 teaspoons vanilla
1 tablespoon rum — optional;
1 cup all-purpose flour — sifted
1/2 cup butter or margarine
1/2 cup granulated sugar
1/2 cup Imperial Brown Sugar
Cinnamon

Toss apples with 1 Tbsp. brown sugar, lemon juice and lemon rind, vanilla and rum.

Arrange apples in 2-quart shallow casserole dish.

To make crumb mixture, blend flour, butter, and sugars with pastry blender.

Sprinkle crumb mixture evenly over apples.

Sprinkle with cinnamon.

Bake at 350 degrees for about 1 hour, or until apples are tender and crust is golden brown.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98

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Plum Crumb

Recipe By : Aunt Gene’s friend
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 cups purple plums — canned
4 tablespoons sugar
4 tablespoons brown sugar
1 cup sugar
1 cup flour
1 teaspoon baking powder
1 egg — beaten
1/4 cup melted butter

Cut plums into quarters and arrange on bottom of a pie plate. Sprinkle with 4 tablespoons each of brown and regular sugar.

Mix flour with the 1 cup of sugar and baking powder and the beaten egg, Crumble over top of plumbs.

Drizzle melted butter over top before putting in the oven. Bake at 350 degrees for 45 minutes.

Serve warm with whipped cream or vanilla ice cream.

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Peach Chiffon Dessert

Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 can sliced peaches in heavy syrup — (1 lb.)
1/3 cup corn starch
1/2 cup + 2 Tbsp. sugar
1/4 teaspoon salt
2 cups milk
2 Egg yokes — slightly beaten
1 teaspoon lemon juice
1/2 teaspoon vanilla
2 Egg whites

Blend peaches and syrup on high speed of blender 60 seconds or until pureed.

In saucepan mix cornstarch, 1/2-cup sugar and slat.

Gradually stir in milk, then egg yolks.

Cook and stir over medium low heat until mixture boils 1 minute.

Remove from heat.

Stir in peach puree, lemon juice and vanilla.

Beat egg whites until foamy; gradually add remaining sugar. Beat until stiff peaks form; fold into cornstarch mixture.

Chill in serving dishes.

Top with whipped cream and peach slices.

Makes 6 cups

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98

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Jellied Cherry-Wine Bowl

Recipe By : From 1969 cookbook.
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 ounces cherry gelatine
2 cups hot water
1 can cherry pie filling — 1 pound 6 ounces
1/3 cup claret wine
2 tablespoons lemon juice
3 ounces cream cheese
1 cup evaporated milk

Dissolve gelatin in the hot water. Add pie filling, wine and lemon juice. Cool.
Soften cream cheese and gradually beat in evaporated milk. Add to gelatin mixture, chill until mixture thickens slightly. Stir to distributed cherries and pour into 6 cups serving dish or mold. Chill well. Makes 8 to 10 servings.

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Impossible Rhubarb Streusel Pie

Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons firm margarine or butter
1/2 cup Bisquick. baking mix
1/4 cup packed brown sugar
1/4 cup chopped nuts
1 package frozen rhubarb — thawed and well
— drained (16 oz.)
3/4 cup milk
2 Eggs
1 cup sugar
1/2 cup Bisquick. baking mix
2 tablespoons margarine or butter — softened
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Heat oven to 375 degrees. Grease 9″ pie plate.

Cut margarine into 1/2 cup baking mix and brown sugar until crumbly; stir in nuts. Reserve.

Arrange rhubarb evenly in pie plate.

Beat remaining ingredients until smooth, 15 seconds in blender on high or 1 minute with hand beater.

Pour into pie plate.

Sprinkle with reserved mixture.

Bake until knife inserted in center comes out clean, about 40 minutes.

Serve with sweeten whipped cream if desired.

Possum Kingdom Lake Cookbook

MC formatted using MC Buster 2.0d by Barb on 4/7/98

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Hot Pears

Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Pears
1 cup sugar
2 cups water
Hot cinnamon drops — optional

Peel, quarter and core several pears.

Simmer in syrup of sugar and water until tender, about 10 to 12 minutes.

For added zest, dissolve hot cinnamon drops in the syrup before adding to the pears.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/9/98

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Hot Fruit Compote

Recipe By :
Serving Size : 10 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
15 1/4 ounces pineapple chunks in juice — canned, drained
16 ounces sliced peaches — canned, drained
15 ounces spiced apple rings — jar, drained
16 ounces pear halves — canned, drained
16 ounces apricot halves — canned, drained
1/2 cup butter
2 tablespoons all-purpose flour
1/2 cup sugar
1 cup sherry
12 maraschino cherries — red

Layer first 5 ingredients in a 13x9x2 inch baking dish.

Melt butter in top of double boiler, add flour, sugar and sherry, mix well. Cook 15 minutes or until mixture is lightly thickened. Pour over fruit. Arrange cherries on top. Bake at 350 degrees for 20 minutes and serve immediately.
Yield 10 servings.

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Fruit Topping

Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup whipping cream — whipped
1 tablespoon confectioners sugar
1 small ripe banana — mashed
1 small orange cut in cubes
1 teaspoon grated orange peel
4 large strawberries

Combine all ingredients except strawberries. Chill.

Pile fruit topping on top of a pound cake or other cake slice.

Top each serving with a strawberry.

Make enough toppings for 4 servings.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/9/98

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Fruit Salad With Nuts

Recipe By :
Serving Size : 4 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 honeydew melon; small
2 oranges
1 cup blue grapes
lettuce leaves
12 walnut halves
———-dressing———-
8 ounces yogurt; (1 container)
1 tablespoon lemon juice
1 tablespoon orange juice
1 tablespoon tomato catsup
2 tablespoons evaporated milk
1 dash salt
1 dash white pepper

Scoop out melon with melon baller. Cut peel from oranges, remove white membrane, and slice crosswise. Cut grapes in half and remove seeds. Line a glass bowl with lettuce leaves; arrange melon balls, orange slices, grapes, and walnuts in layers on top of lettuce. Mix and blend well all ingredients for the dressing. Adjust seasonings. Pour dressing over fruit. Let salad ingredients marinate for 30 minutes. Toss salad just before serving.

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Fruit Hints

Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–

I’m not at all good with desserts. My favorite thing after a big meal is fruit. I know, you`re going to say “how boring!”Just give me a chance. I have some tricks in my apron pocket! I`ll give you just a few ideas now.

GRAPES…why not run them under cold water, dust with regular sugar and put them in the freezer for an hour? They won`t last long enough on your table to defrost. Try mixing a bowl of different colored grapes.

PEACHES….Take about 1 peach per person, especially in the winter.(These Chili fruits look great, but their flavor is missing something.) Slice them in wedges, sprinkle with cinnamon, add a tbls of some liqueur, any flavor and cover and cook in the microwave for 5-7 min. Serve as you would applesauce with a pork roast. It`s great with any roast. You can also make a mixture of fruits for this, pear, nectarine,plums…use your imagination. STRAWBERRIES…..The season is coming soon and I want you all prepared for this one. It`s the best. I can`t tell you how much to make for how many people, because no matter how much you make it will NEVER be enough. Wash strawberries well, THEN take off the top or any bruises. (you don`t want to wash away any flavor) cut each one in half or thirds if you must. Place in a large bowl that has a secure cover or a large jar. Add a few tbls sugar and the juice of a fresh lemon or two. Fill your container 2/3 nearly covering berries.Place the cover on and shake gently. Place in refrig for at least 6 hour turning and shaking every hour or so. You need not serve anything else with this, just make sure to provide juice glasses and a ladle when the berries are done. Then just sit back and relax. Converted by MMCONV vers. 1.00

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Fruit Balls

Recipe By : Dot Oellerich
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 sticks butter — melted
1 pound chopped dates
1 can coconut
1 cup nuts
2 cups brown sugar
4 cups rice krispies.
powdered sugar

Melt butter and dates, coconut, nuts and brown sugar. Cook for 6 minutes and then add rice krispies. roll in balls and then in powdered sugar.

Yield approximately 104 balls.

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Fresh Sweet Cherries

Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***NONE***

Select moisture-proof containers with lids that are thoroughly clean.

Work with a small amount of cherries at a time to allow for quick handling and prompt freezing.

Wash cherries in ice water and drain. Pack according to preferred method and freeze immediately.

To freeze whole with stems, pack washed cherries with stems intact in freezer containers. Shake containers to pack cherries closely. Cover tightly and freeze.

For a syrup pack, make a syrup by boiling 1 cup sugar with 2 cups water until sugar dissolves. Refrigerate until syrup is ice cold. It takes 1/2 to 2/3 cup syrup for each pint container of cherries. Add 1/2 Tsp. ascorbic acid per pint of cherries. Pour about 1/2 cup ice cold syrup into container. Fill half full with pitted fresh sweet cherries. Shake container to pack fruit as closely as possible with crushing. Finish filling container with cherries, leaving 1/2 inch headspace for half pints and pints; 3/4 inch for 1 1/2 pints. If needed, add more syrup to cover cherries. Place small pieces of crumpled plastic wrap or aluminum foil on top of fruit, dressing down; to hold cherries under syrup. Cover tightly and freeze.

For dry sugar pack, fill freezing containers with pitted or unpitted fresh sweet cherries. Shake container to pack cherries closely. Pour 1/3 cup sugar over each pint of cherries. Cover tightly and freeze.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/9/98

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Firecracker Pears

Recipe By :
Serving Size : 8 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 cups cranberry juice
1 cup sugar
1/4 teaspoon cinnamon
1 tablespoon lemon juice
8 Firm — ripe pears, pared,
— stems on

Combine first 4 ingredients in large, deep saucepan and bring to boil stirring until sugar is dissolved.

Set pears into boiling syrup and cook covered 8 to 10 minutes, turning fruit occasionally so it is cooked evenly.

When fruit is just barely tender, remove from syrup with slotted spoon and transfer to serving dish or individual dishes.

Boil syrup rapidly, uncovered, until reduced to 1 cup.

Pour hot syrup over pears.

Serve at room temperature.

SERVING SUGGESTIONS: Allow pears to cool. Put scoop of softened vanilla ice cream in dessert bowls. Set pears on ice cream. Pour warm syrup over pears. Whipped cream can be used instead of ice cream. Tuck mint leaf into whipped cream for garnish.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/9/98

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Candied Orange Peel

Recipe By : Possum Kingdom Lake Cookbook
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Orange peel
1 1/2 cups sugar
1 cup water
granulated sugar

Slice peel thin; scrape out as much pectin as you can.

Drop in a syrup made of sugar and water, let come to boil and continue to cook slow until peels are tender, about 25 to 30 minutes.

Drain for a few minutes and while still hot roll in sugar.

Let cool before storing.

Busted by Barb at

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Brandied Holiday Fruit

Recipe By : Army Times 1978
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
33 Ounces canned peaches — drained
15 1/2 ounces pineapple slices — drained
4 ounces maraschino cherries — drained
1 cup sugar
California brandy

In a one quart jar pack peach halves, pineapple slices and cherries in layers adding about 1/4 cup sugar with each layer until the fruit reaches the neck of the jar. Pour in enough brandy to cover, stir and seal tightly.

NOTE: As fruit is removed, add equal amounts of fruit and sugar to the jar and enough brandy to cover.

Make one quart.

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Almond-Streusel Peach Pie

Recipe By :
Serving Size : 8 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups flour
3/4 teaspoon salt
10 tablespoons butter — chilled
2 tablespoons shortening — chilled
1 cup brown sugar
3/4 teaspoon nutmeg
1/2 cup almonds — sliced
1 lemon
9 peaches — abt 3 lbs
3 tablespoons cornstarch
1/4 teaspoon almond extract
2 tablespoons dry bread crumbs

Combine 1 cup flour and 1/2 ts. salt. Cut in 4 tb. of butter and the shortening until mixture resembles coarse meal with a few pea-sized pieces remaining. Sprinkle in 3 to 4 tb ice water, a tablespoon at a time, until dough just comes together. Gather into a disk. Wrap and chill at least 30 minutes. Combine remaining cup of flour, 1/3 cup brown sugar, 1/4 ts.salt, and 1/4 ts. nutmeg. Cut in remaining 6 tb. of butter until crumbly. Stir in almonds. Chill. On a lightly floured work surface, roll out chilled pie pastry to fit a 9″ pie pan. Fit pastry into pan. Trim and flute edges. Chill. Heat oven to 475. Grate 1 ts.of lemon zest from the lemon and squeeze 1 tb. of juice. Peel peaches and slice. Combine with remaining 2/3 cup brown sugar, remaining 1/2 ts nutmeg, lemon zest and juice, cornstarch and almond extract.Sprinkle bread crumbs over bottom of pie shell and fill with peach mixture. Sprinkle almond crumb mixture on top. Bake 15 minutes. Reduce temperature to 350.Continue baking until top is browned and fruit juices are bubbling, 50 to 55 minutes. Cool completely before cutting.

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Deep Dish Fresh Peach Pie

Recipe By :
Serving Size : 8 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons lemon juice
1 1/2 pounds fresh peaches — * see note
1 1/4 cups sugar
2 tablespoons sugar
1/8 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
3 tablespoons flour
4 tablespoons butter
1 cup heavy cream — whipped
pastry

* 6 cups sliced peaches. Prepare pastry for 8″ single crust pie. Set aside. Sprinkle lemon juice over peach slices in large bowl. Mix 1 1/4 cup sugar with the salt, nutmeg, cinnamon and flour. Add to peaches. Toss until evenly coated. Spread in 1 1/2 quart baking dish. Dot with butter. Roll out pastry to cover dish with 1 1/2 inch overhang. Press pastry to edge of dish and flute edge. Cut 3 vents in top. Sprinkle with remaining sugar. Bake 10 minutes at 450 degrees, then reduce heat to 350 degrees and bake 30 minutes more. Serve with whipped cream.

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Fresh Peach Cobbler

Recipe By :
Serving Size : 6 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup sugar
3 tablespoons cornstarch
1/2 teaspoon cinnamon
2 tablespoons butter
6 large peaches — sliced
topping-
1 cup flour
1/3 cup shortening
2 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup milk
1 egg — slightly beaten
1 tablespoon sugar

Combine sugar, cornstarch and cinnamon and sprinkle over fruit, tossing to mix. Melt 2 tablespoons butter in an 8 by 8″ baking dish and add fruit. In a bowl, place flour, sugar baking powder and salt. Toss to mix, then cut in shortening with a pastry blender until crumbly. Combine egg with milk and stir into dry ingredients. Drop batter by spoonfuls onto fruit. Sprinkle batter with the 1 tablespoon of sugar. Bake at 375 for 25 to 30 minutes or until topping is golden brown and crusty.

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Fresh Peach Pie

Recipe By :
Serving Size : 8 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–crust—–
1 1/2 cups flour
2 tablespoons sugar
1/2 teaspoon salt
1/2 cup oil
2 tablespoons milk
—–crust—–
1 1/2 cups flour
1 1/2 cups nuts
1 1/2 sticks margarine
—–filling—–
1 cup sugar
3 1/2 tablespoons cornstarch
1 dash salt
2 tablespoons corn syrup — light
1 cup water
3 tablespoons peach jello
4 large peaches

For crust #1: Mix all ingredients together and press into a 9″ pie pan. Bake 15 to 20 minutes at 325F. Cool. OR use crust 2. For crust #2: Mix all ingredients together and press into a 10″ pie pan or a large deep dish pie plate. Bake for 30 minutes at 350F. Cool. Filling:Boil all but peaches and jello, stirring constantly until thickened. Remove from heat. Add the jello and cool in the refrigerator. Peel and slice the peaches to the cooled filling and pour into the crust. Garnish with Whipped Cream or Cool Whip. NOTE: I gave you 2 crust recipes because I prefer crust #2! Crust #1 came with the recipe. You decide which you would prefer!

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Fresh Peach Crisp

Recipe By : From Holly sugar package
Serving Size : 1 Preparation Time : 1:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 peaches,fresh,sliced
2 tablespoons sugar
1/3 cup orange juice
3 tablespoons margarine
1/3 cup brown sugar, packed
1/2 cup flour — sifted
1/2 teaspoon cinnamon
1/2 teaspoon salt
2/3 cup corn flakes — crushed

Line bottom of greased 9x9x2 pan with sliced peaches. Should be a layer about an inch thick. Combine white sugar and fruit juice and pour over peaches. Cream margarine with brown sugar. Sift flour, cinnamon, salt together. Combine crushed cornflakes with flour mixture. Mix sugar and flour mixture until crumbly. Spread on top of peaches. Bake at 350 preheated oven for about 25 minutes. Serve hot topped with cream (or ice cream)

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Fresh Peach Pie 2

Recipe By :
Serving Size : 6 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 cup sugar
3 tablespoons cornstarch
1/2 cup sugar
1 tablespoon lemon juice
salt
1/4 teaspoon nutmeg
5 peaches — large ripe
red food coloring
1/4 cup sugar (approximately)
1 9″ pie shell — baked
whipped cream/ice cream

Combine 3/4 cup of sugar, cornstarch and water in saucepan, stirring until cornstarch is dissolved. Finely chop or crush three of the peaches. Add these to cornstarch mixture. Blend in food coloring. Bring to boiling point, reduce heat and simmer until mixture is thick and clear. Stir it constantly during the cooking period. Cool. Slice remaining peaches, arrange them on bottom of baked pie shell. Sprinkle with about 1/4th cup of sugar. (If peaches are very sweet, less sugar may be used.) Spoon cooked mixture onto sliced peaches. Refrigerate for several hours before serving. Top with whipped cream or vanilla ice cream, if desired.

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Fresh Fruit Grunt

Recipe By :
Serving Size : 6 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 cups peaches — sliced
or pears or berries
3/4 cup sugar
1 tablespoon cornstarch
1 cup flour
2 tablespoons sugar
1 teaspoon baking powder
2 tablespoons butter — softened
1/2 cup milk

Combine fruit, 3/4 cup sugar and cornstarch in a saucepan. Cover and cook over low heat until mixture comes to a boil. In a mixing bowl, combine dry ingredients and then cut in butter with a pastry blender. When mix is crumbly, add milk, making a dough that’s soft but not sticky (you may not need all the milk). Uncover pot and drop spoonfuls of dough onto bubbling fruit, spacing evenly. Simmer uncovered for 10 minutes, then cover and cook an additional 10 minutes without lifting the lid. Serve warm with whipped cream or ice cream.

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Caramel Honey Apples

Recipe By :
Serving Size : 6 Preparation Time : 0:00
Categories : Candies Fruit
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup packed brown sugar
1/2 cup butter or margarine
1/2 cup honey
1/4 cup heavy cream
1/4 teaspoon ground cinnamon
1/3 cup chopped nuts
6 small apples with sticks (4 to 6 oz. each)

Combine all ingredients except apples and nuts in 2-quart saucepan. Cook over medium-high heat to 265:F; stir constantly. Remove from heat. Cool 5 minutes. Holding apple by stick, roll in hot honey mixture to coat; roll bottom of apple in nuts if desired. Place on waxed paper squares to cool. Repeat with remaining apples.

Makes 5 to 6 apples.

Source:
“The National Honey Board”
S(Internet address):
“http://www.honey.com/”

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Frosty Fruit Pizza

Recipe By :
Serving Size : 8 Preparation Time : 0:00
Categories : Dessert
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cups cake flour
6 tablespoons low-fat margarine
1 egg
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cream of tarter
1 cup sugar
8 ounces nonfat cream cheese — softened
2 teaspoons pineapple juice
1 cup strawberries (14 large)
34 pieces pineapple
53 blueberries
1 kiwi
14 mandarin orange pieces

Mix together flour, 1/2 cup sugar, margarine, egg, baking soda and salt. Press into a 12-inch round, greased pizza pan.

Bake 10 minutes at 350 degrees. Cool in the refrigerator. Mix cream cheese, remaining sugar and pineapple juice. Spread over cooled crust.

Slice strawberries, kiwi and pineapple (or other fruit of your choosing) into thick slices. Arrange sliced fruit and blueberries over the crust and filling.

Cool thoroughly and cut into eight wedges for serving.

Source:
“Wheat Foods Council”
S(Internet Address):
“http://www.wheatfoods.org/”

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Royal Citrus Salad

Recipe By : Sondra Price Bailey
Serving Size : 14 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 packages orange jello
2 cups boiling water
1 cup juice from drained fruit
1 can frozen orange juice — (6 oz.)
1 Royal Ann cherries — drained
1 grapefruit segments — drained
1 mandarin oranges — drained

Place jello in large bowl.

Heat 2 cups water to boiling. Pour water over jello and stir until well dissolved.

Add additional cup of liquid.

Add frozen orange juice. Stir.

Add drained fruits (be sure all cherries are pitted!)

Divide into jello molds and refrigerate until set.

Serves 14.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98

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Apple Cheddar Crumble

Recipe By :
Serving Size : 6 Preparation Time : 0:15
Categories : Side Dish
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup flour
1/4 cup oatmeal
1/2 cup sugar
4 tablespoons butter — softened
1/4 teaspoon cinnamon
1/4 teaspoon ground coriander
1/4 teaspoon nutmeg
4 tart apples — peeled, cored and co
Juice of one lemon
1 cup sharp Cheddar — shredded

Lightly mix flour, oatmeal, sugar, butter and spices until coarse and crumbly. Toss apples in lemon juice. Add sharp Cheddar cheese to apple mixture.

Divide apple & cheese mixture evenly between six-1 cup oven proof dishes or custard cups. Top with flour mixture. Bake at 375F for 25-35 minutes.

Source:
“American Dairy Association”
S(Internet Address):
“http://www.ilovecheese.com/”

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Cherry Almond Christmas Wreath

Recipe By :
Serving Size : 18 Preparation Time : 0:00
Categories : Fleischmann’s Yeast Holiday
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 1/2 cups all-purpose flour (3 1/2 to 4 cups)
3 tablespoons sugar
1 package Fleischmann’s. Active Dry or Rapid Rise
Yeast
1/2 teaspoon salt
1/2 cup water
1/2 cup dairy sour cream
1/4 cup butter or margarine
1 egg
1/2 cup chopped red candied cherries
ALMOND FILLING
1/2 cup almond paste (5 ounces)
1 egg white
1/2 cup blanched almonds — toasted
ICING
1 cup confectioner’s sugar
2 tablespoons milk
1/4 teaspoon almond extract

In large bowl combine 3/4 cup flour, sugar, undissolved yeast, and salt.
Heat water, sour cream and butter until very warm (120: to 130:F). Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg and 1/2 cup flour; beat 2 minutes at high speed. With spoon, stir in enough remaining flour to make soft dough.
Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour. (With Rapid Rise Yeast, cover kneaded dough; let rest on floured surface 10 minutes. Proceed with recipe.)
Prepare Almond Filling: Combine almond paste with 1 egg white. Beat with fork until blended. Stir in chopped, blanched almonds, toasted.
Punch dough down. On lightly floured surface, roll dough to 9- W 16-inch rectangle. Spread filling to within 1/2-inch of edges; sprinkle with cherries. Roll up from long side as for jelly roll; pinch seam to seal. Form into ring and pinch ends to seal. Place ring, seam side down, on greased baking sheet. With sharp knife, cut slits, 3/4 through dough, at 1-inch intervals. Turn each section on its side. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.
Bake at 375:F for 25 minutes or until done. Remove from baking sheet; cool on wire rack. Frost with Almond Icing.
____________________

Almond Icing: In small bowl combine confectioners’ sugar with milk and almond extract. Beat with fork until smooth.

Source:
“Fleischmann’s Yeast”
S(Internet address):
“http://www.breadworld.com/index.html”
Yield:
“1 Coffee Cake”

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Quick Apple Crisp

Recipe By :
Serving Size : 0 Preparation Time : 0:00
Categories : Dessert
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 (6 to 8) apples — peeled and sliced
1/4 teaspoon nutmeg
1 stick ( 5 oz.) pastry mix
1/4 teaspoon cinnamon
1 cup brown sugar

Place apples in greased, 8 inch square or round pan. Combine pastry mix (dry) with sugar and spices. Sprinkle over apples.
Bake at 375 degrees for 25 minutes. Serve with ice cream or whipped topping.

Source:
“Virginia Apple Growers Association”
S(Internet Address):
“http://www.virginiaapples.org”

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Cannoli

Recipe By :
Serving Size : 4 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–for pasta—–
1 1/3 cup flour
1 tablespoon butter
1 pinch salt
marsala wine
1/2 teaspoon sugar
1 egg white — beaten
1 tablespoon grated orange or lemon rind
oil — for frying
—–for filling—–
1 pound ricotta cheese
1 tablespoon candied citron — or glaced
2 tablespoon miniature chocolate bits — or
fruit — slivered
shaved semi-sweet chocolate
2 tablespoon sugar

PASTA: Combine flour, salt, sugar, citrus rind and butter and blend well. Add Marsala by the teaspoonful until dough is stiff. Chill for 2 hours. Roll dough on a lightly-floured board into a large rectangle. Cut into 4″ squares. Wrap squares around cannoli tubes so that 2 corners fold over and two corners point outward. Brush the touching corners with egg white so that they will stick together. Deep fry in hot oil until golden. Cool and remove from tubes. Fill. Makes 10 to 12 cannoli. If you don’t have cannoli tubes, make 2″ diameter tubes out of heavy-duty aluminum foil and fold dough accordingly. FILLING: Combine all ingredients and fill the cannoli.

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Apple Porcupine

Recipe By :
Serving Size : 0 Preparation Time : 0:00
Categories : Desserts Fruit
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 Tart apples
1 Cup Sugar
1 1/2 Cup Water
1 Jelly marmalade or…
1 Preserved fruit
1 Almonds — Sliced

Core and pare tart apples. For 6 apples, cook together for 5 minutes 1 cup sugar, and 1 1/2 cups water. Add apples, simmer until tender but not mushy.

Baste often with syrup in pan. Drain, cool, fill with jelly, marmalade, or preserved fruit. Stick with bits of sliced almonds. Serve with whipped cream as a dessert.

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Almond-Filled Peaches

Recipe By :
Serving Size : 12 Preparation Time : 0:00
Categories : Fruit Ragz
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup sugar
2/3 cup slivered almonds
2/3 cup coarsely crushed amaretti cookies
3 egg yolks
6 large ripe peaches — sliced in half and peeled
1/2 cup dry white wine
1/2 cup water
2 tablespoons butter

Preheat oven to 375 degrees F.

In a medium bowl, thoroughly combine 1/2 cup sugar, almonds, crushed cookies, and egg yolks; set aside.

Place peach halves in buttered 13 W 9-inch baking dish. Evenly spoon nut mixture onto peach halves; set aside.

In a small saucepan, combine wine, water and 1/2 cup sugar; heat until sugar dissolves. Lightly spoon 1 teaspoon sugar syrup over each peach half; pour remaining liquid around peaches. Dot with butter and bake 40 minutes, basting occasionally. Serve warm or at room temperature.

Source:
“Ragz”
S(Internet address):
“http://www.eat.com/index.html”
T(Baking Time):
“0:40″

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Baltimore Peach Cake

Recipe By :
Serving Size : 6 Preparation Time : 0:00
Categories : Cakes Fruits
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon Butter — softened
1 cup Sugar
2 1/2 cups Flour
3 teaspoons Baking Powder
1 1/2 cups Milk
3/4 cup Sugar
Mixed with
2 teaspoons Cinnamon
5 large Peaches — peeled and sliced
2 tablespoons Butter — melted

Preheat oven to 350.
With electric mixer, blend first five ingredients. Spread in greased and floured 15×10″ jelly roll pan, or 13×9″ plus one 8″ cake pan. Sprinkle half of cinnamon/sugar mixture lightly over dough base. Arrange peach slices by rows on top of base. Sprinkle with remainder of cinnamon/sugar mixture and drizzle melter butter over all. Bake for 25-30 minutes. (For thicker dough, omit 8″ cake pan – use 13×9” pan only.)

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Cherokee Campfire-Baked Apples

Recipe By :
Serving Size : 4 Preparation Time : 0:00
Categories : Fruit
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 Cup Brown sugar
1/4 Cup Pecans — Chopped
4 Teaspoons Currants or raisins — Dried
1/8 Teaspoon Ground spicebush berries, allspice, or cinnamon
4 Apples
4 Teaspoon Butter

In a small bowl, combine brown sugar, pecans, currants and spice.

Core apples from the top, making a large enough hole in the center of apple for filling but not cutting the skin at the bottom.

Place 1 teaspoon butter in each apple, followed by a tablespoon of the filling.

Wrap tightly in aluminum foil and place , top down, directly in hot coals. After 5 minutes, using long tongs, turn apples right side up and continue to bake for 3-5 min longer.

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NOTES : * May use berries, allspice or cinnamon instead.

Creeping Crust Cobbler

Recipe By : JDKF19B RUTH ROACH
Serving Size : 4 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup margarine
1 cup flour
1 cup sugar
1 teaspoon baking powder
1/2 cup milk
2 cups sliced peaches — or blackberries,
— cherries, etc.
3/4 cup sugar

Melt margarine in 10-inch round baking dish. Mix flour, sugar and baking powder. Add milk and mix. Spoon over melted butter in dish. Heat the peaches with sugar. Pour over dough. Bake at 350 about 30 minutes until crust is golden brown. Crust will rise to the top around the edges.

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Layered Fruit Salad

Recipe By :
Serving Size : 4 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
16 ounces peach slices in juice — drained
2 cups Fresh blueberries
2 cups Fresh strawberries — sliced
2 cups grapes
2 tablespoons Lemon juice
1 teaspoon Grated lemon rind
8 oz light cream cheese — softened
1 cup Whipping cream
1/4 cup Powdered sugar
1/2 cup Walnuts — chopped

In a large glass bowl, layer fruit in order given.

In a separate bowl, mix cream cheese, lemon juice and lemon rind.

In another bowl, whip cream just until peaks form; add powdered sugar and
whip to stiffpeaks.

Fold cream cheese mixture and whipped cream mixture together.

Spread over fruit and sprinkle with walnuts.

Serve immediately or store, covered, in refrigerator.

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0 0 0 0 0 0 0 0 0

Amaretto-Mascarpone Fondue

Recipe By :
Serving Size : 6 Preparation Time : 0:05
Categories : Side Dish
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cups mascarpone cheese (about 12 ounces)
2 tablespoons granulated sugar
1 1/2 tablespoons amaretto flavored liqueur or espresso coff
1/2 teaspoon orange extract — optional
1/2 teaspoon ground cinnamon
1/2 teaspoon nutmeg

For dipping : Grilled or broiled peaches, nectarines and pears.

In a small-size saucepan, heat mascarpone cheese over low heat, stirring constantly, until melted. Stir in sugar, amaretto and orange extract and heat 1 to 2 minutes.

Transfer to a ceramic fondue pot and keep warm over a fondue burner. Sprinkle with cinnamon and nutmeg. The fondue may be served in the pot or individual warmed ramekins. Serve with grilled or broiled fruit.

For grilled fruit : 9 firm ripe peaches, nectarines or pears 1/2 cup butter (1 stick), melted.

Preheat grill or broiler. Cut fruit in halves and remove pits. Brush lightly with a little melted butter.

Grill fruit over medium-hot coals just until heated through, 2 to 3 minutes on each side. Don’t allow fruit to get too soft. The fruit may also be broiled 3 to 4 minutes, turning once.

Source:
“American Dairy Association”
S(Internet Address):
“http://www.ilovecheese.com/”
T(Cook Time):
“0:05”

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Angel Food Cake and Marinated Peaches

Recipe By :
Serving Size : 6 Preparation Time : 0:00
Categories : Cakes Desserts
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 cups peeled, sliced fresh peaches
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cinnamon
1/4 cup peach schnapps
1 angel food cake

Combine first 4 ingredients in a bowl; toss lightly. Cover and marinate in refrigerator 30 minutes to 4 hours. Serve over angel food cake.

Serving Size: 1/2 cup peach mixture and 1 slice cake

Source:
“Cooking Light, June 1997, p.145”
Copyright:
“) Cooking Light”

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Antique Apples

Recipe By :
Serving Size : 4 Preparation Time : 0:00
Categories : Desserts Fruit
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Cup Water
2 Regular tea bags
1 Cup Sugar
1 Pinch Cinnamon and ginger
2 Strips Lemon zest
3 Pound Apples — Golden delicious
1/2 Cup Orange marmalade
2 Tablespoons Triple sec
4 Lemon slices — For garnish

Bring 4 cups of water to boil. Remove from heat add tea bags, sugar, spices and lemon zest. Let stand about 5 minutes. Peel, core, and quarter apples.

Remove tea bags and bring liquid to boil again. Cook apples in liquid about 5 minutes or just til cooked through. Remove with slotted spoon and place in serving dish to cool.

In small pan, combine marmalade and liqueur, bring to simmer, stirring well. Pour over apples, garnish with the quartered lemon slices.

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Banana Boats for Camping

Recipe By : Jo Anne Merrill
Serving Size : 1 Preparation Time : 0:12
Categories : Chocolate Fruits
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 banana — unpeeled
Semisweet chocolate chips
Miniature marshmallows
Brown sugar

Slit each banana lengthwise but not all the way through. Leave the skin on (do not peel).
Put 1-2 teaspoons each of the marshmallows and chocolate chips in slit. Sprinkle lightly with brown sugar.
Wrap tightly in foil, being sure to seal ends. Place on grill over campfire or coals, seam side up. Takes about 7 minutes to cook.

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Serving Ideas: Fun to serve on camping trips or backyard grills.

NOTES : This recipe is for 1 serving; make as many as you wish

Hazelnut, Brie, and Apple Appetizer

Recipe By :
Serving Size : 20 Preparation Time : 0:00
Categories : Dundee Hazelnuts Snacks
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup roasted and chopped Oregon hazelnuts
4 ounces cream cheese — room temperature
8 ounces Brie cheese (rind trimmed) — room temperature
1 tart apple — grated

Blend well the cream cheese with the Brie cheese. Add the hazelnuts and apple; blend. Spread on melba toast or crackers.

Source:
“Dundee Hazelnuts & The Oregon Hazelnut Industry”
S(Internet address):
“http://www.teleport.com/~nuts/index.html;
http://www.oregonhazelnuts.org/”

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Mango Ice Cream

Recipe By :
Serving Size : 0 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 ripe mangoes
1 liter whole milk
1 teaspoon lime juice
4 tablespoons ground sugar or as desired — (4 to 5)
115 ml whipped cream

Peel, stone and cut mangoes into pieces and puree in a blender.
Boil milk until it thickens to half its volume.
Cool, mix in mango puree and sugar.
Pour into the ice tray and cover with aluminum foil or waxed paper and
freeze partially.
Then take it out, beat well and mix in cream and 1 teaspoon lime juice.
Freeze until set.

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Per serving: 202 Calories (kcal); 21g Total Fat; (93% calories from fat); 1g Protein; 2g Carbohydrate; 80mg Cholesterol; 22mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates

0 0 0 0

Pineapple With Cream

Recipe By :
Serving Size : 0 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pineapple
Icing sugar
250 ml double cream
vanilla sugar
2 heaped spoonfulls of desiccated coconut
(cachaca, jamaican rum, or vodka)

1. Peel the pineapple and slice into thin slices.

2. If you like to use any of the alcohol, sprinkle it on the slices and
leave to stand for 30 minutes

3. Beat the double crème with the vanilla sugar and add the desiccated
coconut.

4. Heat the grill.

5. Sprinkle the slices with icing sugar and brown under grill.

6. Serve with the coconut cream.

– – – – – – – – – – – – – – – – – – –

Per serving: 231 Calories (kcal); 2g Total Fat; (7% calories from fat); 2g Protein; 58g Carbohydrate; 0mg Cholesterol; 5mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 4 Fruit; 0 Fat; 0 Other Carbohydrates

0 0 0 0 0

Applesauce Meringue

Recipe By :
Serving Size : 6 Preparation Time : 0:00
Categories : Desserts Fruits
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 cups Applesauce
1 tablespoon Lemon Juice
4 Egg Yolks
4 Egg Whites
8 tablespoons Sugar
1/2 teaspoon Vanilla
Grated Rind of 1 Lemon

Preheat oven to 300 deg F.
Combine applesauce, lemon juice and rind. Beat in egg yolks and pour into baking dish. In separate bowl, beat egg whites until peaks form. Gradually add sugar while continuing to beat. Add vanilla. Mix approx. 1/4 of meringue through applesauce and spoon remaining meringue on top. Bake 15 minutes. Good hot or cold.

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Lemon Meringue Pie

Recipe By : Elizabeth Powell
Serving Size : 6 Preparation Time : 1:00
Categories : Desserts Pies & Pastry
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 eggs — separated
1/4 cup fresh lemon juice
1 tablespoon lemon zest — grated
3 tablespoons all-purpose flour
1 cup sugar
2 tablespoons butter
1 1/4 cups boiling water
1 pie crust (9-inch)
3 tablespoons sugar

In a heavy saucepan, beat egg yolks with lemon juice and zest. Place under low heat. Beat in flour, 1 cup sugar, and butter. Add boiling water, cook and stir until mixture thickens. Pour into prepared pie crust. Beat egg whites until stiff, but not dry. Gradually add 3 tablespoons sugar. Spread over filling. Bake at 450 degrees until meringue is browned.

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Breakfast Apple Citrus Compote

Recipe By :
Serving Size : 4 Preparation Time : 0:00
Categories : Breakfast
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups Granny Smith or Stayman apples — peeled and sliced
1/2 teaspoon cinnamon
2 navel oranges (about 2 medium) — peeled and cut into
segments
1 1/2 cups pitted prunes (about 9 ounces)
1 1/2 cups orange juice
2 pink grapefruit — peeled and cut into
segments
2 tablespoons honey
1 tablespoon lemon juice
Mint sprigs for garnish

In 2 to 3 quart saucepan combine apples, prunes and orange juice; bring to boil, reduce heat and simmer until apples are tender but not soft, about 10 minutes. Remove from heat; stir in honey, juice and cinnamon.
Cool, cover and chill. Stir in oranges and grapefruit. To serve, spoon fruits with their liquid into serving dishes; garnish with mint sprigs.

Source:
“Virginia Apple Growers Association”
S(Internet Address):
“http://www.virginiaapples.org”

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