Recipe: Fruit Desserts (17)

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04-05-2000 - 17 Fruit Desserts

Becky,LA (10:57:58) :

MOM'S FRESH PEACH CAKE
Recipe By : MOM

2 cups sugar
4 tablespoons buttermilk
1 teaspoon salt
1 cup nuts -- chopped
1 cup shortening or 2 sticks margarine
2 teaspoons soda
2 cups ripe peaches -- mashed
2 1/2 cups flour
4 large eggs

Cream sugar and shortening.
Add eggs One at a time,beating after each.
Add soda to buttermilk.
Add to first mixture alternately with flour.
Add peaches and nuts.
Bake at 325 degrees for 30 minutes or until it springs bake when touched.

MOM'S FRESH PEACH CAKE-ICING
Recipe By : MOM

1 lb powdered sugar
1 stick margarine
1 8 oz. block cream cheese
1 teaspoon vanilla

Cream margarine and cream cheese.
Beat in vanilla and add powdered sugar until desired consistency.

Becky,LA (10:56:29) :

MOM'S BANANA CAKE
Recipe By : MOM

2 cups butter
1 1/2 cups sugar
2 large eggs
2 cups flour
1 teaspoon baking powder
3 ripe bananas -- crushed
1/2 cup buttermilk
1 teaspoon soda water

Beat (DO NOT CREAM) together the eggs, butter and sugar.
Add bananas. Stir well.
Add flour, baking powder, buttermilk and soda.
Beat well. Pour into 3 round cake pans or 9 x 13 inch pan sprayed with cooking coil spray.
Bake at 350 degrees for 20 to 25 minutes or until top springs back when touched.

MOM'S BANANA CAKE ICING

Recipe By : MOM
Serving Size : 1 Preparation Time :0:00
Categories : Cakes & Icing

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 box powdered sugar
2 tablespoons butter
5 tablespoons strong, black coffee
1 teaspoon vanilla

In mixing bowl mix the butter, sugar and vanilla.
Add enough of the coffee to achieve right consistency.
Beat on high until fluffy. Spread on cake.
If using 9 x 13 pan pour on while cake is hot.

Becky,LA (10:54:32) :

FRESH APPLE CAKE
Recipe By : BECKY

1 1/2 cups oil
3 eggs
2 cups sugar
2 teaspoons vanilla

3 cups flour
1 teaspoon salt
2 teaspoons soda
1 teaspoon cinnamon

3 apples -- chopped
1 cup nuts

Mix oil, eggs, sugar, vanilla.
Add flour, salt, soda, and cinnamon.
Fold in apples and nuts.
Bake in bundt pan 55 minutes at 325 degrees.
Cool 15 minutes before removing from pan.

Terrytx (09:45:07) :

Mom's Dewberry Pie
Recipe By :Terry Ward

1 package refrigerated pie crusts
4 cups fresh dewberries or blackberries
1 cup sugar
2 tablespoons flour
2 tablespoons sugar

In a bowl, cover berries with 1 cup sugar and let stand 30 min. Meanwhile, line a 9" pie plate with crust according to pkg. directions. Combine flour and 2 tbl. sugar. Gently stir flour mixture into berries. Spoon the berries into prepared pie crust. Top with remaining crust. Poke holes in top crust to allow steam to escape. Bake at 400 degrees until crust is golden brown.

Terrytx (09:43:34) : Fresh Strawberry Cobbler
Serving Size : 8

1/4 cup butter or margarine -- softened
3/4 cup sugar
1 large egg
1 tsp vanilla
1 1/4 cups flour
1 1/4 tsp baking powder
1/2 tsp salt
1/2 cup milk
3 cups fresh strawberries -- cut in half lengthwise
1/4 cup flour
1/4 cup sugar
1/4 cup butter or margarine -- chilled

Beat 1/4 cup softened butter at med. speed with electric mixer;gradually add 3/4 cup sugar, beating well. Add egg and vanilla, mixing well. Combine 1-1/4 cups flour, baking powder, and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture. Spoon into a greased 8" square baking dish. Arrange berries on top, cut side down. Combine 1/4 cup flour and 1/4 cup sugar; cut in 1/4 cup butter until crumbly. Sprinkle over strawberries. Bake at 350 degrees for 1 hr. or till test done with wooden pick. Serve warm with ice cream or whipped topping.

Terrytx (09:41:39) :

Dad's Fruit Pie
Recipe By :Terry Ward

1 pint fresh strawberries -- sliced
2 bananas -- sliced
1 small can crushed pineapple -- undrained
lemon juice
2 tbl cornstarch
1 tsp vanilla
1 graham cracker crust
1 tub Cool Whip Lite

Prepare crust according to pkg. directions; cool slightly. In a small saucepan, combine pineapple (with juice) cornstarch and vanilla. Cook, stirring, till thickened and bubbly. Cool slightly. Slice bananas into bottom of cooled pie crust, and sprinkle with lemon juice to retard turning brown. Pour pineapple mixture on top of bananas. Top with sliced strawberries. Top all with Cool Whip. Refrigerate.

Donna-Gaylord,.MI (03:55:43) : APPLE RAISIN CRISP-SERVES 6

3/4 cup fresh whole-wheat bread crumbs
1/4 cup firmly packed light or dark brown sugar
3/4 tsp ground cinnamon
6 large Granny Smith or other baking apples, peeled, cored and thinly sliced (about 7 cups)
1/2 cup raisins
1 TBS fresh lemon juice
1/3 cup apple cider or water
2 TBS butter, chilled and cut into small pieces
Light frozen whipped topping, thawed and ground cinnamon for garnish

1. Preheat oven to 375 degrees. Spray a shallow 2 and 1/2-quart baking dish with vegetable cooking spray.

2. In a small bowl, combine bread crumbs, brown sugar, and 3/4 tsp of cinnamon. Mix well. In a large bowl, combine apples raisins, and lemon juice. Toss to coat.

3. Place half of apple mixture in the prepared dish. Pour the cider over the top. Dot with 1 TBS of butter, sprinkle with half of the bread crumb mixture. Spoon the remaining apple mixture over crumbs. top with the remaining butter and bread crumb mixture.

4. Bake until crumbs are golden brown and fruit is bubbling, about 30 minutes. Place dish on a wire rack and cool slightly. To serve, place crisp, warm or chilled in a serving plate. Top each serving with a dollop of whipped topping and sprinkle of cinnamon

I don't like raisins, so I use dried cherries instead. For an autumn alternative, substitute 4 large, ripe pears and 1 Cup of cranberries for the apples in Step two. Layer ingredients and bake as directed

calliope,.NY (12:34:28) : This is one of the easiest and fastest desserts I've ever made!
PLUM AND ALMOND COBBLER

*1/2 cup firmly packed light brown sugar
2 tablespoons cornstarch
1/2 teaspoon cinnamon
2 1/2 pounds prune plums or other plums, pitted and quartered....
or use 2-1-lb. cans...remove pits....AND
*if using canned, cut brown sugar to 1/4 cup, loose
2 tablespoons fresh lemon juice
2 tablespoons butter, cut into bits
1 cup granulated sugar
3/4 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1- cup slivered almonds
1 large egg, beaten lightly
*NOTE.......might want to add a Tbsp. or 2 of liqueur of choice to plums...
try, Amaretto.

In a large bowl whisk together brown sugar, cornstarch, and cinnamon and add plums, lemon juice,
and butter. Toss mixture well and spoon into a 9" square glass baking dish.

Preheat oven to 375 F.

In a food processor pulse together granulated sugar, flour, baking powder, salt, and 1/2 cup
almonds until almonds are ground fine. Add egg and pulse until blended. Spoon flour mixture over
plum mixture, pulling some plum wedges up for presentation. Sprinkle remaining 1/4 cup almonds over
cobbler.

Bake cobbler in middle of oven 30-40 minutes, or until golden and bubbling, and cool on a rack. Watch it after 20 minutes, everyone's oven temp. is different!

Serve cobbler warm or at room temperature.

*Daddy liked this a lot when I made it for Easter, 1999*

Carol,IL (11:01:18) : Frozen Strawberry Dessert
3/4 cup sugar
1 package cream cheese
1 - 12 ounce container of whipped topping
1 large box of frozen strawberries
1 - 12 ounce can of crushed pineapple
Thaw strawberries, but don't drain them.
Drain pineapple
Mix all ingredients well with mixer & put in 9" x 13" pan & freeze
Let thaw for 1/2 hour before eating

Gina,Fla (10:35:39) : : Victoria Elliot's Mango Pie

Victoria Pesce Elliott bakes the bottom crust separately to prevent sogginess. ``You might think baking it a second time would make it burn, but it doesn't,'' she says. She uses a clear glass pie plate ``so I can really see the color.'' She cautions that the filling should not be allowed to sit after it's mixed or it will become too wet. To catch drips, line a baking sheet with foil and put it on the rack below the pie.

FOR CRUST:
2 1/2 cups unbleached all-purpose flour
3 tablespoon confectioners' sugar
1 teaspoon salt
1 teaspoon lemon zest
1/2 cup (1 stick) butter, chilled
1/2 cup Crisco shortening, chilled
1/3 to 1/2 cup ice cold water
TO DUST BOTTOM CRUST:
1/4 cup almonds, finely chopped
1 tablespoon unbleached flour
FOR FILLING:
4 or 5 large mangoes, peeled and cut into 1/2-inch slices (5 cups)
1/2 cup granulated sugar
2 teaspoons lemon or lime juice
1 tablespoon almond extract
2 teaspoons cinnamon powder
1 teaspoon finely chopped lemon zest
2 to 3 tablespoons flour
TO GLAZE TOP CRUST:
1 egg or egg yolk beaten with 2 tablespoons water

Prepare pie crust: Mix flour, sugar, salt and lemon zest. Cut shortening and butter into small chunks and add to the dry ingredients. Mix with a pastry blender or two forks until the mixture holds together in small crumbs. Sprinkle with ice water a few tablespoons at a time and cut in until dough holds together in a ball. Gather it up, pressing it together, and divide into two equal portions; wrap separately in plastic wrap. Refrigerate at least 30 minutes.

Preheat oven to 350 degrees. Roll out half the dough; fit it into a 9-inch deep-dish pie pan and crimp edges. Weight it with dried beans or ceramic beads (to prevent puffing) and bake until golden brown, about 20 minutes. Let cool on a wire rack. Sprinkle with almonds and flour.

Prepare the filling: Toss together mango slices, sugar, citrus juice, almond extract, spices and zest. Stir in enough flour to soak up juices; filling should not be soupy.

Pour filling into baked bottom crust. Roll out other half of dough and fit over the pie. Crimp edges. Brush with egg wash. Cut vents in top and bake pie 45 to 50 minutes, until crust is golden and filling is tender when fork is inserted. Serve warm with fresh whipped cream or a scoop of ice cream. Makes 8 servings.

Source: Victoria Pesce Elliott.

Gina,Fla (10:32:48) : Lemon-Cranberry Cake

After Thanksgiving and Christmas, I always watch for the excess cranberry bags to go on sale, I stock them in my freezer so that I may use all year round.

2 1/4 fresh cranberries
2 sticks butter, softened
1 1/2 c. sugar
grated zest and juice of 2 lemons
3 eggs
3 c. flour
1 c. sour cream
1 1/2 t/ baking soda

Glaze:
2 c. confectioner's sugar
1/2 c. fresh lemon juice

Preheat oven to 350. Butter a bundt pan. When you sue the frozen cranberries, they will not sink to the bottom of the cake.

In a mixing bowl, cream the butter, sugar and lemon zest til light in color. Add the lemon juice, eggs and 1 c. of flour. Mix at med. speed till well blended. Add the sour cream and another c. of flour and baking soda. Mix at low til no traces of flour remain. Combine the frozen cranberries with the remaining cup of flour. Fold this mix into the batter. Spoon the thick dough into the prepared bundt pan. Bake for 1 hour or until a toothpick inserted in middle comes out clean. Cool for 15 mts. in pan. Then invert. Let cake cool completely before glazing. Make glaze by mixing conf. sugar and juice together til smooth. Drizzle all over.

Gina,Fla (10:31:59) : CRANBERRY CHEESE BARS
Makes 24-36 bars

2 cups unsifted flour
1 1/2 cups oats
3/4 cup plus 1 tablespoon firmly packed brown sugar
1 cup margarine or butter, softened
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can Eagle(r) Brand Sweetened Condensed Milk (NOT evaporated milk)
1/4 cup ReaLemon(r) Lemon Juice from Concentrate
1 ( 16 ounce ) can whole berry cranberry sauce
2 tablespoons cornstarch

1. Preheat oven to 350 degrees F. With mixer, beat flour, oats, 3/4 cup
sugar, and butter until crumbly. Set aside 1 1/2 cups mixture; press
remaining mixture on bottom of greased 13 x 9-inch baking pan. Bake 15
minutes, or until lightly browned.

2. Meanwhile, with mixer, beat cheese until fluffy. Gradually beat in
Eagle(r) Brand until smooth, stir in ReaLemon(r). Spread over baked crust.
Combine cranberry sauce, corn starch and remaining 1 tablespoon sugar.
Spoon over cheese layer. Top with reserved crumb mixture.

3. Bake 45 minutes or until golden. Cool and cut into bars. Refrigerate
leftovers.

Tip: Cut into large squares. Serve warm, top with ice cream.

Gina,Fla (10:31:11) : Blueberry Bars

Crust ingredients:
1 cup flour
1/2 cup butter, softened
1/2 cup confectioners' sugar

Preheat oven to 350 degrees F. Blend all ingredients and press into an 8 or 9-inch square pan. Bake for 15 minutes or until edges are just beginning to turn golden.

Filling ingredients:
a cup sour cream
1 egg, beaten
1 cup sugar
1 teaspoon vanilla
1/2 teaspoon almond extract
1/4 teaspoon salt
2 tablespoons flour
2 cups fresh blueberries

Combine sour cream, egg, sugar, vanilla, almond extract, and salt. Beat until smooth. Fold in blueberries. Pour into shell and bake at 400 degrees F. for 25 minutes.

Topping ingredients:
3 tablespoons butter, softened
3 tablespoons flour
3 tablespoons sugar
1/4 cup sliced almonds

Combine all ingredients. Sprinkle over pie and bake 10 additional minutes. Chill before serving.

Gina,Fla (10:30:32) : Banana Split Dessert

2 c. graham crackers
1 stick butter. melted
Toss together in a bowl til combined and press onto bottom of a 13x9" pan. Set aside.

1 stick butter, softened
2 c. powdered sugar
Beat til fluffy.
Beat in 2 eggs. Spread mixture over prepared pan.
Slice 5 bananas lengthwise, then into halves, put on prepared custard.
Spoon 1 can crushed pineapple, well drained over this. Spread with 1 8oz. container of Cool Whip and finish off by shaving 1 chocolate bar over with peeler. Chill in fridge for 4 hours.

Gina,Fla (10:29:49) : Pineapple Gratin

20 oz. can pineapple chunks, undrained
1/3 c. sugar
3 T. flour
4 oz. shredded cheddar
1/2 c. round butter-flavored cracker crumbs
2 T.melted butter

Drain pineapple, reserve 3 T. juice. Combined reserved juice, sugar and flour. Stir in pineapple chunks and cheese. Spoon into a lightly greased shallow 2-cup baking dish, combine cracker crumbs and butter and sprinkle over top. Bake at 3560 for 25 mts. or until bubbly.

Donna-Gaylord,.MI (09:52:39) : Fruit with Fudge Sauce

2 navel oranges, peeled, thinly sliced, and each slice cut in half
2 Red Delicious apples, cored and cut into chunks
2 slices fresh pineapple, cut into chunks or 1/2 can (8 ounces pineapple chunks in juice, drained
2 kiwis, peeled and sliced
1 pint fresh strawberries, sliced

FOR THE FUDGE SAUCE:

2 squares (2 ounces) unsweetened chocolate
1/4 cup water
1/4 cup sugar
2 TBS margarine or butter
1 tsp vanilla extract
2 TBS sliced almonds, toasted

1. To prepare fudge sauce, in a small saucepan, melt chocolate with water over low heat. Stir in sugar until smooth.

2. Remove pan from heat; stir in vanilla. Set aside.

3. In a large bowl, combine all the fruits. Toss gently. Place fruit in a serving dish. Drizzle with some of the fudge sauce. Pour remaining sauce into a small pitcher. Sprinkle fruit mixture with almonds. Serve sauce on the side.

Donna-Gaylord,.MI (09:42:01) : Blueberry-Peach Cobbler

1/4 Cup firmly packed light brown sugar
2 TBS Fresh lemon juice
2 TBS cornstarch
1/2 tsp ground cinnamon
4 large peaches, peeled and sliced (about 3 and 3/4 cups)
1 pint fresh blueberries

FOR THE TOPPING:
3/4 cup all-purpose flour
3 and 1/2 TBS sugar
1/2 tsp baking soda
1 TBS cold butter, (unsalted) cut into small pieces
1/4 cup plain nonfat yogurt
2 TBS cold water
2 TBS milk

1. Preheat oven to 400 degrees. Spray an 8-inch square baking dish with vegetable cooking spray. In prepared dish, combine brown sugar, lemon juice, cornstarch, and cinnamon. Mix well. Gently stir in fruit. Stir aside.

2. To prepare toping, in a small bowl, combine dry ingredients. Using a pastry blender or 2 knives cut butter into flour mixture until coarse crumbs form. Stir in yogurt and water until a dough forms a ball. On floured waxed paper, pat dough to a 3/4-inch mixture.

3. Using a 2-inch biscuit cutter, cut the dough into biscuits. Brush the biscuit tops with milk; arrange over fruit mixture.

4. Bake cobbler until biscuits are golden brown, about 30 minutes. Place on a wire rack and cool slightly. Serve warm, with scoops of frozen yogurt

Serves 6