Recipe: Fruit Salads and Desserts (19)

recipelink.com Chat Room Recipe Swap
06-25-2000 - 19 Fruit Salads and Desserts

Lilly,.Ohio (08:39:48) : Banana Oatmeal Muffins

1/4 cup butter or margarine, softened
3/4 cup brown sugar, packed
1 egg, beaten
1 cup buttermilk
1 cup rolled oats
1 cup all-purpose flour
1 Tbls. baking powder
1/2 tsp. salt
1/2 tsp. allspice( but I use cinnamon)
2 medium bananas, chopped

Cream together butter and brown sugar. Mix in egg and buttermilk.
Mix together oats, flour, baking powder, salt, and allspice. Add to creamed mixture.
Stir in bananas.
Spoon into greased or paper lined muffin pan, almost full.
Bake at 400 degrees for 20 to 25 minutes until golden brown.

Victoria__Pa (08:26:48) : APPLE-BANANA DELIGHT

2 1/2 c. unsweetened apple juice
3 bananas....slice 1 into 1/4"slices,set aside
5 Tbsp. cornstarch

Blend the bananas and apple juice in a blender; add cornstarch and mix till blended. Cook over medium heat till thickened,stirring constantly. Arrange sliced bananas in the bottom of a serving dish; pour hot mixture over the bananas. Chill until set.

Victoria__Pa (08:15:52) : SOUR CREAM FRUIT SALAD

1 c. sour cream
1 c. flaked coconut
1 c. mini marshmallows
2 c. cubed fresh fruit

combine all ingredients and chill before serving.

Lori.NY (07:59:16) : Mandarin Orange Cake

1 can 11oz. Mandarin Oranges (IF you use 15 oz. Mandarin oranges use
1/2 cup milk instead of cup milk)
1 pkg. Yellow BUTTER cake mix
3 eggs
1 stick butter instead of what is on box
3/4 cup milk (instead of water)

Follow directions on cake box with above ingredients. Mix well
Mix in can oranges & juice and again mix well.
Pour batter into "3" round pans.
Bake as directed

ICING
1 small Instant Vanilla pudding
1 20 oz. Crushed pineapple
1 12 oz. Cool whip
Mix dry pudding & pineapple together & refrigerate until thick. Mix into
cool whip
And frost cake.
REFRIGERATE !!

Lori.NY (07:34:49) : HERSHEY CAKE

DO NOT use electric mixer !!

With a wooden spoon cream together:

1 cup margarine
1 cup sugar
1 tsp. vanilla

Stir in 4 eggs one at a time, mixing well after each.
Stir in 1 16 oz. can Hershey syrup and 1 cup flour.

Pour into greased & floured 13X9 pan.
Bake in 350 oven for 25 to 30 mins.

Icing

As soon as cake comes from oven, prepare icing.
In a saucepan bring to a boil:

1 cup sugar
1 stick margarine
1/4 cup milk

Boil for 3 mins. Remove from heat and add 4 Plain Hershey Bars. (regular size they come 6 in a pack)
Stir till smooth. Pour on hot cake . Sprinkle with chopped nuts (optional) I sometimes do half the top with nuts..
Let cool and refrigerate. Cut into squares..( If I am taking the Hershey Cake to party or work I cut in squares
and put in decorated Xmas, Halloween,or Birthday cupcake papers)

Debbie.D.,.AL (05:09:29) : HONEY FRUIT CUPS

4 cups fresh fruit (whatever is in season or your family's favorites)--apples, pears, bananas, grapes, etc.
1 carton (6 oz.) mandarin orange, vanilla, or lemon yogurt
1 T. honey
1/2 tsp. grated orange peel
1/4 tsp. almond or vanilla extract

Divide fruit among four serving bowls. Combine yogurt, honey, orange peel, and extract. Spoon over the fruit. Serve to 4 happy people!

Debbie.D.,.AL (05:06:00) : ORANGE CREAM FRUIT SALAD

1 can (20 oz.) pineapple tidbits, drained
1 can (1 oz.) peach slices, drained
1 can (11 oz.) mandarin oranges, drained
2 medium firm bananas, sliced
1 medium apple, chopped
1 pkg. (3.4 oz) instant vanilla pudding mix
1 1/2 cups milk
1/3 cup frozen orange juice concentrate
3/4 cup sour cream

In a large salad bowl, combine fruits; set aside. In a small mixing bowl, beat pudding mix, milk, and orange juice concentrate for 2 minutes. Add sour cream; mix well. Spoon over fruit and toss to coat. Cover and refrigerate for 2 hours. Yield: 8-10 servings.

Kelly~WA (02:35:38) : WATERMELON BASKET
Posted By: Pat, CT
Date: May 29th 1998
Board: recipelink.com Picnic and Outdoor Cooking

If you or someone you trust is handy with a knife, you can do up a whole watermelon to resemble a basket. If not, a half watermelon will do fine.

WHOLE WATERMELON: lay melon on its
side and roll it to find a stable position, or cut a thin slice from bottom to stabilize it.

Draw guidelines 2/3 up from the bottom,
horizontally, and down from the top center to meet the horizontal lines so that when you cut out the sections, you'll have a "handle" which should be at least 2" wide.

Cut out these sections and for decoration, cut jagged slices into the "basket. Rub with lemon. Scoop out melon pulp and reserve.

(If your slicer left guidelines on the handle, don't fret. Tie ribbons around them or sprigs of mint or edible flowers like Johnny Jump-Up, nasturtium or even marigolds.

HALF WATERMELON: scoop out pulp and
cut decorative diagonal pieces out of the rind. ^^^^^ or something like that. Rub rind with lemon juice.

In both cases, cut your scooped out melon in fork-sized chunks. Put in a large salad bowl (not scented with garlic). Toss in two or more of the following fruits to suit your fancy: peeled, slice kiwi; grapes; blueberries; strawberries; chunk pineapple (avoid apple, banana or a fruit that will brown). I don't think it needs any dressing,but a toss of fresh lime juice and garnishes of fresh mint will step it up a few notches.

Fill the "basket" with fruit mix and bring any remaining fruit in a bowl in cooler to replenish the basket.

recipelink.com (02:02:02) :
Posted By: Terri/GA
Date: July 23rd 1998
Board: recipelink.com Cooking Club

These are two family favorites, whip up easy, and impressive looking...

LEMON ANGEL FOOD TORTE

1 large angel food cake
l can Comstock Lemon Filling (like the kind for lemon meringue pie)
1 large container cool whip

Split angel food cake about 4 times horizontally..
Fold in a couple heaping tablespoons of cool whip into the can of filling to "lighten it"
Fill the layers with the filling, and frost all over with the cool whip...decorate with fresh lemon slices, and serve cold...

STRAWBERRY TUNNEL CAKE

1 10-inch prepared round angel food cake
2 3-oz. pkg cream cheese softened
l can eagle brand milk (sweetened condensed)
1/3 cup real lemon lemon juice from concentrate
l tsp. almond extract
2-4 drops red food coloring (optional)
l cup chopped fresh strawberries
1 -12 oz. container of cool whip thawed
Additional fresh strawberries (optional)

Cut off top of cake approx. 1 inch deep. set aside

With sharp knife, cut out inside of cake 1 inch from outside, and l inch from the hole in the middle, leaving 1 inch at the base of the cake too.
Reserve cake pieces.

In large bowl, beat cream cheese till fluffy, gradually adding condensed milk until smooth. Stir in lemon juice, extract, and food coloring. Stir in reserved torn cake pieces and chopped strawberries. Fold in l cup whipped topping. Fill cavity of cake and replace top slice of cake. Chill 3 hrs. then frost with rest of cool whip.

For garnish: lay strawberries on side, and make 3 cuts, almost all the way through them, and "fan" them out and place on top of cake,
you may want to separate the stems from the berries, and wash them carefully and use them right above the "fanned" strawberries.

P.S. My daughters made this one year for Mother's Day...it was impressive...!

recipelink.com (01:57:12) : Strawberry Patch Dessert
Posted By: Nancy/CA - Nancy's Recipe - Sierra Live - June 1993
Date: June 4th 1999
Board: recipelink.com Healthy and Low Fat Cooking

The following recipe is a take-off of my dh's favorite Fresh Strawberry-Rhubarb Pie. He is on a very low-fat diet, so pie crust is not on his menu. For those of you who can indulge in eating a nice flaky pie crust, just put the fresh strawberries and glaze into a baked pie crust. For those of you who want to cut down on fat but don't want to bother making the cake part of this recipe, just put a layer of torn angel food cake pieces into the bottom of a 9 x 12", 2" deep pan, then top with the strawberry-rhubarb mixture. Even people who claim they dislike rhubarb, love this recipe.
Serving Size : 8

CAKE
1 cup all-purpose flour
1 teaspoon baking powder
1 whole egg
2 egg whites
2/3 cup sugar
1/4 teaspoon salt
1/2 cup skim milk
1 tablespoon butter -- melted
vegetable cooking spray

FILLING
4 large baskets fresh strawberries

GLAZE
2 cups fresh rhubarb, chopped or 1 cup
chopped strawberries and 1 cup rhubarb
1 cup water
1 cup sugar
1 package (3 oz.) strawberry jello

CAKE:
Spray a large torte pan or 10-inch round cake pan with cooking spray. In a mixing bowl, beat egg and egg whites at high speed 4 minutes, or until thick. Gradually add sugar; beat at medium speed 4 to 5 minutes or until sugar is completely dissolved. Add dry ingredients to egg mixture; stir just until combined. Heat milk with butter just until butter melts; stir into batter and mix well. Pour into prepared pan and bake at 350 degrees for 20 to 25 minutes. Cool in pan for about 5 minutes, then turn out of pan onto serving plate. Cool completely before assembling the dessert.

GLAZE:
Mix together the chopped rhubarb, water, and sugar in a medium-size sauce pan. Cook until rhubarb is very soft and forms a sauce when stirred. Remove from heat; add strawberry jello and stir until jello is completely dissolved. Cool in refrigerator until mixture begins to thicken.

FILLING:
Clean strawberries and place in a large mixing bowl. Pour partially set glaze over berries. Use a rubber spatula to gently fold the berries and glaze together. Form a foil collar around the cake, extending about 2 inches above the top of the cake. Pile strawberry mixture on top of the cake. Put in the refrigerator and chill at 6 hours before serving. Top each serving with a dollop of lowfat whipped dessert topping or some nonfat vanilla yogurt or nonfat vanilla ice cream. Even people who don't like rhubarb, love this dessert.

NOTE:
The strawberry filling and glaze can be put into a pre-baked meringue shell that has been made in a large, 10-inch pie pan.

This recipe was created for Sierra Live - For a Healthier You, television program series.

calliope,.NY (11:50:27) : GRAPEFRUIT SHERRY ASPIC

2-1/2 Tbsp gelatin, soaked in;
1/2-cup cold water

1/2-cup sugar dissolved in;
1-cup water in a saucepan over moderate heat

Stir the "bloomed" gelatin mixture into the hot syrup till dissolved.
Cool to room temp. Don't wait too long to finish this so that the gelatin doesn't start to actually set and start to get rubbery!

Mix;
2-cups plus 6 Tbsp grapefruit juice (try the pasteurized Ruby Red variety in a carton, for a pretty color! or just use regular.)
3-Tbsp.s fresh lemon juice
1/2-cup dry sherry
1/4-tsp. salt

Add the cooled gelatin mixture and whisk till you get a light foam.
Pour into a bowl to serve from or an oiled mold if you wish to later unmold it, and chill till its set.

Serving suggestions;

Top it with pomegranate seeds and/or;

Serve avocado slices along side it, and even some cream cheese balls rolled in chopped nuts of your choice.

NOTE from Aunt Bee.........I make this every Thanksgiving. It's such a lovely palette cleanser for such a heavy meal! Therefore, I often serve it with other meals that are a bit heavy.

* Serve this with avocado slices, if possible, and balls of cream or goat's cheese, rolled in nuts...if you wish.

Sue,MA (11:48:21) : TROPICAL FRUIT KEBABS WITH LIME CREAM
Try these as appetizers, as a salad (on a bed of greens) or as a light dessert.

1 cup sour cream
3 tablespoons fresh lime juice
2 tablespoons sugar
1 1/2 teaspoons grated lime peel1 ripe papaya, peeled, halved, seeded
1/2 ripe pineapple, peeled, cored
3 large bananas, peeled
8 12-inch-long bamboo skewers

Combine sour cream, 2 tablespoons lime juice, sugar and lime peel in small bowl. Cover and refrigerate lime cream.

Cut papaya into twenty-four 1-inch pieces. Cut pineapple into twenty-four 1-inch pieces. Cut each banana crosswise into 8 pieces and place in small bowl. Toss with remaining 1 tablespoon lime juice. Alternate fruit on skewers. Arrange on platter. (Fruit skewers can be prepared 1 hour ahead. Cover and chill.) Serve with lime cream.

Serves 8.
Bon App tit
December 1992

Sue,MA (11:44:15) : FRESH FRUIT SALAD WITH HONEY, MINT AND LIME SYRUP
A refreshing dessert on its own or spooned over vanilla ice cream.

This recipe can be prepared in 45 minutes or less.

1/4 cup fresh lime juice
1/4 cup honey
1/4 cup chopped fresh mint
1 3-pound cantaloupe, halved, seeded
1 12-ounce basket strawberries, hulled, halved
4 kiwis, peeled, cut into 1/2-inch pieces
1 1/2 cups seedless grapes

Whisk lime juice, honey and mint in large bowl to blend. Using melon baller, scoop out cantaloupe. Add all fruit to syrup in bowl; toss to combine. Let stand 15 minutes to allow flavors to blend. (Can be made 3 hours ahead. Cover and chill.) Spoon fruit into goblets.

Serves 8.
Bon App tit

recipelink.com (09:57:27) : JAMBOREE PEACH COBBLER
Posted By: Cath
Date: June 27th 1997
Board: recipelink.com Chat Room (6-26-97)

1/2 cup margarine or butter
1 cup flour
2 cups sugar, divided
1/2 tsp salt
3 tsp baking powder
1 cup milk
3 cups fresh peaches, peeled and sliced
1 tsp cinnamon

Preheat oven to 350 degrees.
Melt margarine in 8 x 12-inch baking dish.
Sift together flour, 1 cup of the sugar, salt and baking powder.
Blend flour mixture with the milk.
Pour mixture over melted margarine.
Spread peaches over this.
Sprinkle with other cup of sugar mixed with cinnamon.
Bake 1 hour.
Crust will MAGICALLY appear and cover entire surface of COBBLER!

(Mrs Edwin A. Thayer)

recipelink.com (09:37:54) : Peach Upside Down Cake
Posted By: Dotti Knost
Date: June 30th 1999
Board: recipelink.com Cooking Club

This recipe is one of our family's favorite upside down cakes.
I have used fresh peaches that I parboil in a light syrup.

1/4 cup butter or margarine, softened
1/2 cup brown sugar, packed
1 1/2 cups canned peach slices, drained
6 maraschino cherries, halved
1/3 cup shortening
1/2 cup sugar
1 egg
1 1/4 cups sifted cake flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
1/2 teaspoon grated orange rind
1/2 cup orange juice

Spread butter in bottom of an 8-inch round cake pan and sprinkle with the brown sugar. Arrange peach slices and cherry halves over brown sugar.

Cream the shortening and sugar in a bowl. Add the egg and beat well. Sift the flour, baking powder and salt together and add to creamed mixture alternately with orange juice and rind mixture. Pour this over peaches carefully.

Bake at 350 degrees for 45 to 50 minutes or until cake tests done.

Cool for 10 minutes in pan, invert onto a serving plate and remove pan from cake.

Makes 8 servings

recipelink.com (09:32:34) : Peach Pie
Posted By: MARIHELEN
Date: July 2nd 1999
Board: recipelink.com Heirloom Recipes

This is a peach pie recipe that my family really likes. Since peaches are in now I hope maybe some of you all will try this.

This recipe comes from a restaurant that is no longer in business in Paducah,ky. Or at least that is what I was told. Please try this one.

HOLMAN HOUSE PEACH PIE

1 cup flour, self-rising
1/2 cup margarine or butter, softened
1/2 cup pecans, chopped

10 oz. 7-up
1 cup sugar
4 tbs. cornstarch
2 tbs. peach jello, dry

8 oz. cream cheese, softened
1 cup powdered sugar
8 oz. whipped topping such as cool whip

5 large peaches, peeled and sliced

1. Mix flour, butter, and pecans and press into a 11" x 13" pan. Bake in a 350 degree oven until lightly browned for about 15 min. Let this cool.

2. Combine the 7 up, sugar, cornstarch, and peach jello in a heavy saucepan. Cook about 5 min. or until thick. Cool this glaze.

3. Mix together cream cheese and powdered sugar with an electric mixer until creamy. Add whipped topping to this and mix well. Pour into cooled crust.

4. Mix peaches with glaze. Spread over top of cream cheese mixture and refrigerate.

This can be done with fresh strawberries too.

recipelink.com (09:25:15) : Nectarine and Peach Crisp
Posted By: Desserts,MA
Date: August 26 1999
Board: recipelink.com Chat Room Recipe Archive

5 large nectarine and/or peaches
2/3 c packed brown sugar
1/2 c flour
1/2 c oats
3/4 tsp cinnamon
3/4 tsp nutmeg
1/3 c butter, softened

Heat oven to 375.
Arrange fruit in greased 8x8 pan.
Combine remaining ingredients and sprinkle over fruit.
Bake about 20 minutes.
Serve warm. Serves 6.

I always make double crisp to put on the fruit.
It's very simple but tastes WONDERFUL!!!

recipelink.com (09:20:46) : Peach Tarts
Posted By: Krista
Date: October 31st 1997
Board: recipelink.com Cooking Club

PEACH TARTS:

Dough recipe
3 oz cream cheese, at room temperature
1 stick butter, at room temperature
3 Tablespoons sugar
1 teaspoon lemon juice
1 1/2 cups flour

Cream together the cream cheese, butter, sugar, and lemon juice until the mixture is fluffy. Gradually add the flour, stirring after each addition, to make a soft dough. Refrigerate for 30 minutes. Preheat the oven to 375 degrees. Make 24 1-inch balls and press into miniature muffin tins. Bake for
10 minutes, lightly press down the center of each pastry cup and continue baking until light brown about 10 more minutes. Cool.

Peach filling:
Use the above 24 baked miniature tarts

4 Tablespoons plus 3 Tablespoons sugar
4 Tablespoons cornstarch
2 cups pureed peaches
3/4 cup chopped pecans
1 Tablespoon butter

In a medium-size saucepan combine the 4 Tablespoons of sugar and the cornstarch.
Add the 3 Tablespoons of sugar to the pureed peaches and gradually add the peaches to the sugar and cornstarch. Bring the mixture to a boil over medium heat, stirring constantly. Add the pecans and cook until the mixture has thickened, about 5 minutes. Remove from heat and stir in the butter. Cool slightly and spoon into the baked tart shells.