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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
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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
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Bananas Maui
Peel bananas.
Just before serving, spoon a tbsp. of guava jelly over each banana.
Serve hot.
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Store in refrigerator.
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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.
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Candied 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).
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.
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.
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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.
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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.
Cantaloupe Melba
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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2 cups fresh raspberries*
1/3 cup sugar
2 tablespoons orange-flavored liqueur**
2 cantaloupes
3 cups raspberry sherbet
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Cherry Dessert
Mix baking mix and sugar in large bowl; cut in margarine until crumbly.
Press evenly in bottom of ungreased rectangular pan, 13x9x2 inches.
Busted by Barb
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Cherry Tarts
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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Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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3 ounces cream cheese -- softened
1/2 cup sour cream -- or yogurt
2/3 cup cranberry orange relish
In a bowl, mix together cream cheese and sour cream, beat until smooth.
Stir in cranberry orange relish. Chill. serve on fruit salads.
Recipe By :
Serving Size : 6 Preparation Time :0:00
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Amount Measure Ingredient -- Preparation Method
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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.
For each serving, microwave 1 custard cup fruit mixture uncovered on high
(100%) until hot, 30 to 60 seconds.
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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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
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.
Make 8 to 9 servings.
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Elegant Pears
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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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
Add water to the baking dish and pour corn syrup over the pears.
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* Exported from MasterCook *
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.
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.
Never refrigerate. Keep in warm spot. Never put on air tight top.
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Firecracker Pears
Recipe By :
Serving Size : 8 Preparation Time :0:00
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Amount Measure Ingredient -- Preparation Method
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3 cups cranberry juice
1 cup sugar
1/4 teaspoon cinnamon
1 tablespoon lemon juice
8 Firm -- ripe pears, pared,
-- stems on
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.
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Recipe By :
Serving Size : 1 Preparation Time :0:00
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Amount Measure Ingredient -- Preparation Method
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***NONE***
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.
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Fruit Balls
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.
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Fruit Hints
Recipe By :
Serving Size : 1 Preparation Time :0:00
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Amount Measure Ingredient -- Preparation Method
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***** NONE *****
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.
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Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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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 Topping
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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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
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Grapefruit Aspic
Recipe By :
Serving Size : 10 Preparation Time :0:00
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Amount Measure Ingredient -- Preparation Method
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2 1/2 tablespoons unflavored gelatin
1 cup cold water
1 cup sugar
2 cups + 6 Tbsp. grapefruit juice
3 tablespoons lemon juice
1/2 cup dry sherry
1/4 teaspoon salt
Grapefruit sections
In a saucepan, stir together the remaining 1/2-cup water and the sugar
over medium heat until the sugar is dissolved.
Pour the mixture into an oiled 9" ring mold and chill until firm.
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Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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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
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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Hot Pears
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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Pears
1 cup sugar
2 cups water
Hot cinnamon drops -- optional
For added zest, dissolve hot cinnamon drops in the syrup before adding to
the pears.
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Cut margarine into 1/2 cup baking mix and brown sugar until crumbly; stir
in nuts. Reserve.
Bake until knife inserted in center comes out clean, about 40 minutes.
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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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Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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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
Beat egg whites until foamy; gradually add remaining sugar. Beat until
stiff peaks form; fold into cornstarch mixture.
Makes 6 cups
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Plum Crumb
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.
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Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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4 large pears -- to 8
1 quart cranberry cocktail juice
2 sticks cinnamon
2 whole cloves -- to 6
1/3 cup honey
2 tablespoons cornstarch
2 tablespoons water
Peel pears and leave whole with stem attached. Place into saucepan and
pour cranberry juice over them. Add spices and Honey. Simmer, turning
pears occasionally until pears are tender but still hold their shape.
About 15 to 20 minutes. Remove pears and bring syrup to a boil, Boil
until there are 2 cups left. Remove spices, stir in cornstarch mixture
(cornstarch & water), stir over moderate heat until sauce thicken. Spoon
sauce over pears and serve warm. Garnish with mint leaves.
Serves 4 to 8
Use any left over sauce to pep up broiled smoked ham or chicken.
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* Exported from MasterCook *
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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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.
To make crumb mixture, blend flour, butter, and sugars with pastry
blender.
Bake at 350 degrees for about 1 hour, or until apples are tender and
crust is golden brown.
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Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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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
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.
Baste the fruit with the sauce; bake an additional 30 minutes or until the
chicken is tender.
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Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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2 cups distilled white vinegar
2 cups sugar
4 cups natural and/or golden raisins
1/3 cup coarsely chopped candied ginger -- or
2 tablespoons mustard seeds
1 teaspoon red pepper flakes
4 cups peeled -- cored and diced
-- firm pears or tart
-- apples
1 cup diced red bell pepper
Store in refrigerator.
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Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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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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Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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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 Peaches
Heat water and sugar in large pot to form syrup. Add cinnamon stick.
Add peaches to hot syrup. Cover and boil gently for 10 to 20 minutes, or
until peaches are tender.
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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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
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.
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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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
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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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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