Fruit

Tori’s Strawberry Shortcake Fluff

Ingredients:

2 pints of fresh strawberries, sliced
1/2 loaf pound cake or angel food cake (I put in the whole cake)
10.5 oz bag of mini marshmallows
8 oz whipped cream topping
14 oz sweetened condensed milk

Instructions:

Cut pound cake or angel food cake in half. Cut any dark edges off 1/2 load cake. Cut half the loaf cake into 1 1/2 inch cubes. (I did the whole cake and I didn’t cut the crust off!)

Mix whipped cream topping and sweetened condensed milk together in a large bowl.

Stir in mini marshmallows

Slice strawberries; add to bowl

Fold ingredients together until well combined.

Cover and refrigerate until ready to serve.

Serve within 1 – 3 days.

Side note: the sugar in the marshmallows will melt the longer it sits; usually by day 2. To fix texture, simply cut remaining cake into cubes or stir in 1 – 2 tbsp vanilla or cheesecake pudding.

Mimi’s Fruitcake

1 Cup Candied Red Cherries, coarsely shopped
1 Cup Dried Apricots, chopped
1/2 Cup Golden Raisins
1/2 Cup Semi Sweet Chocolate Chips
6 Tbsp. Butter, softened
1/2 Cup packed Brown Sugar
1/4 Cup Granulated Sugar
3 Eggs
1/4 Cup Orange Juice
1/2 Tsp. Almond Extract
1 Cup All Purpose Flour
1/2 Tsp. Baking Powder
1/8 Tsp. Salt
1 Cup Walnuts, toasted and chopped
3/4 Cup Pecans, toasted and chopped
1/4 Cup Sliced Almonds

1. Preheat overn to 300. Lightly coat a loaf pan with nonstick cooking spray. Line bottom of pan with parchment or waxed paper; set aside.
2. In a bowl, combine cherries, apricots, raisins, and chocolate pieces; set aside.
3. In a large mixing bowl beat butter and both sugars with electric mixer on medium speed until light and fluffy. Beat in eggs, one at a time, until just combined. Beat in orange juice and almond extract.
4. Combine flour, baking powder, and 1/8 Tsp. Salt. Add to the sugar mixture and beat until just combined.
5. Stir in fruit mixture, walnuts, and pecans.
6. Spoon into the prepared loaf pan. Sprinkle the sliced almonds on the top.
7. Bake for 1 1/2 hours, or until wooden toothpick inserted in the center comes out clean. Let cool completely on a wire rack. Then wrap the loaf and store overnight before serving.

Apple Muffins

Ingredients

Batter:

2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter
1/2 cup white sugar
1/2 cup brown sugar
2 eggs
1 1/4 teaspoons vanilla
4 apples (2 chopped, 2 shredded)
1tsp cinnamon
1/2tsp nutmeg

Topping:

1/3 cup packed brown sugar
1 tablespoon all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter

Directions

Preheat oven to 375 degrees F (190 degrees C). Grease a 12 cup muffin pan.
In a medium bowl, mix flour, baking powder, baking soda and salt.
In a large bowl, beat together butter, sugar and eggs until smooth. Mix in vanilla. Stir in apples, and gradually blend in the flour mixture. Spoon the mixture into the prepared muffin pan. Batter will be thick like cookie dough.
In a small bowl, mix brown sugar, flour and cinnamon. Mix well, then cut in butter until mixture is like coarse crumbs. Sprinkle over tops of mixture in muffin pan.
Bake 20 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean. Allow to sit 5 minutes before removing muffins from pan. Cool on a wire rack

Waldorf Salad

chopped apples (red or green) and celery
nuts (pecans or walnuts)
Mix with:
spoonful of mayo
approx. 1 tsp lemon juice

Strawberry Cake

1 box white cake mix
1 box strawberry jello
1 Tbsp. flour
4 eggs
¾ cup oil
½ cup mashed sweet strawberries (frozen is fine)
½ cup water

For Frosting:
1 box powdered sugar
1 stick margarine
¼ cup mashed, sweetened strawberries

Mix together cake mix, jello, and flour. Add oil and water. Then add eggs one at a time. Add strawberries, mixing well. Bake at 350 degrees for 30-35 minutes for a sheet cake and 25 minute for layers. Cool before icing. For the frosting melt margarine and add sugar and strawberries. Mix until very smooth. Allow icing to cool before using. Store cake in refrigerator after icing. (Notes: Freezes well. If icing is not thick enough add more powdered sugar.)

Mary Pat’s Peach Pie

1. cut up 4 cups peaches
2. put into bowl with 1/3 cup sugar and 1 Tbsp lemon juice (1 lemon). Stir well and put in fridge for one hour.
3. Cook pie shell and let cool.
4. Drain all liquid off peaches mixture and reserve liquid in a one cup measuring cup. Set peaches aside.
5. Fill up measuring cup with water until liquid and water equal one cup
6. in a pan combine ½ cup sugar and 3 Tbsp. cornstarch. Mix with water and juices.
7. Cook on high heat until boiling. Will thicken.
8. Add 2 Tbsp. butter, pinch of salt, and 1/8 tsp. almond extract.
9. Put peaches into mixture and stir. Dump into pie shell.

Mandarin Orange Cake

For cake:
1 butter cake mix
1 can mandarin oranges and juice
3 eggs
1 cup vegetable oil

Bake at 325 degrees for 55 minutes and cool.

Frosting:
1 large can crushed pineapple and juice
1 box instant vanilla pudding
8 oz. Cool Whip

Mix together and frost cake.

Grandma Bettye’s Easy Fruit Cobbler

½ stick butter
1 large can fruit (apple, peach, cherry, blackberry etc.) with juices
½ cup sugar
½ cup self rising flour
1/3 cup milk.

Preheat oven to 350 degrees and melt butter in baking dish in oven. Remove from oven and pour fruit over butter. Combine flour, sugar, and milk to make a batter. Spoon batter over fruit. Bake for 30 minutes.

Fruit Pizza

1 package Pillsbury Sugar cookie dough
8 oz. cream cheese
¼ cup sour cream
2 Tbsp. Sugar
½ tsp. almond or vanilla extract
Powdered sugar
Fruit

Push cookie dough into a 14 inch greased pizza pan or two 9 inch pie plates. Bake at 375 degrees for 12-14 minutes or until it looks lightly brown. Beat cream cheese, sour cream, sugar, and extract until smooth. Spread over completely cooled cookie crust. Top with any king of fruit in season (strawberries, grapes, kiwi, mandarin oranges, banana, blueberries, etc.)

Cherry Pineapple Dump Cake

20 oz. can crushed pineapple, undrained
21 oz. can cherry pie filling
1 yellow cake mix
¾ cup melted butter
½ cup pecans

Spread pineapple in bottom of a greased 9×13 inch pan. Top with cherry pie filling. Sprinkle dry cake mix on top. Drizzle with melted butter and top with pecans. Bake at 350 degrees for 50-60 minutes. (you can substitute any other kind of fruit desired).

Watergate Salad

2 four oz. packages of pistachio instant pudding
2 twenty oz. cans crushed pineapple and juice
2 cups mini marshmallows
1 cup pecans
8 oz. thawed Cool Whip

Combine all ingredients.

Strawberry Pretzel Salad

2 cups crushed pretzels
1 cup melted oleo
¼ cup sugar
1 (8oz) package cream cheese, softened
½ cup sugar
1 cup Cool Whip
1 (6oz) package Strawberry Jello
2 cups boiling water
2 (10oz. packages) frozen strawberries, thawed and drained

Mix pretzels, oleo, and ¼ cup sugar in a bowl. Spread in a 9×13 pan and bake at 400 degrees for 8 minutes. Cool. Beat cream cheese and ½ cup sugar in mixer until light. Blend in cool whip. Spread over baked layer. Dissolve gelatin in boiling water. Chill until partially set. Stir in strawberries. Spread over cream cheese layer. Chill until set.

Orange Buttermilk Jello Salad

20 oz. can crushed pineapple with juice
2 cups buttermilk
8 oz. Cool Whip
6 oz. package orange jello
1 cup pecans

Bring pineapple and juice to a boil. Add jello and stir to dissolve. Cool. Add buttermilk, chill until it begins to set then add remaining ingredients. Makes a 9×13 pan.

Grape Delight

4 cups white grapes
4 cups red grapes
8 oz. sour cream
8 oz. cream cheese
1 cup sugar
1 tsp. vanilla
1 cup brown sugar
1 cup chopped pecans

Combine all ingredients except brown sugar and pecans. Crumble brown sugar and pecans on top of mixture.

Fruit Salad

1 can peach pie filling
1 large can pineapple
1 can mandarin oranges, drained
1 cup seedless grapes
3 large bananas, sliced

Mix all together, refrigerate. Serve in bowls.

Frozen Fruit

1 20 ounce can crushed pineapple, with juice
1 12 ounce can frozen orange juice, thawed
1- 1 ½ cups of crushed strawberries
5-6 ripe bananas
2 cups of water
¾ – 1 cup sugar

In a large bowl, mash bananas. Add the remaining ingredients and stir well. Pour into a 3 quart plastic container and freeze 5 hours or overnight. Let stand 15 minutes before serving. Note: This is delicious when served as is for a cool, summer dessert. However, it can also be used as the base for a fruit punch, when thawed to a slush and mixed with chilled ginger ale.

Frozen Cranberry Salad

14 ounce can of Eagle Brand milk
¼ cup of lemon juice
16 ounce can of whole berry cranberry sauce
20 ounce can of crushed pineapple, well drained
½ cup of chopped pecans
12 ounce carton of Cool Whip, thawed

Mix all ingredients with an electric mixer, until well blended. Pour into a 9X13 inch Pyrex dish and freeze. Serve while still frozen by cutting into squares.For a summer treat, it could be poured into 2 graham cracker crumb pie crusts before freezing, to use as a dessert, rather than a salad.