FRUIT SOUP

Fruit Soup

1 lb can apricot halves, drained
1 lb can peach halves, drained
1 lb can pear halves, drained
1 lb can sweet dark cherries, drained
2 Tbsl butter
1 tsp curry powder
1/4 cup brown sugar

Melt butter and combine with curry powder and brown sugar. Sprinkle
over fruit in a baking dish, and bake for 15 minutes at 350 degrees.

STRAWBERRY JELLO SALAD WITH SURPRISE CRUST (REVISED PRETZEL JELLO SALAD)

The last few times I have made the very yummo Pretzel Jello Salad, I have automatically tweaked the recipe as I went. If you want to see the original, just, I dunno, search for it here on the blog. (I don't know how to do links.)

Step No. 1

2 cups finely crushed pretzels (crush in a ziploc)
1/4 cup flour
1/2 cup melted butter
3 T. sugar

Mix all ingredients together. Press into deep 9x13 inch pan, lightly sprayed with cooking oil. Bake at 400° for 8 minutes. Cool.

Step No. 2
1 (8 oz.) pkg. cream cheese, softened
1 cup powdered sugar
8 oz. Cool Whip

Beat cream cheese and sugar until smooth. Gently fold in Cool Whip. Spread over pretzel crust. Chill until firm. Don't overmix.

Step No. 3
1 (6 oz.) strawberry or raspberry jello
1 ½ cups hot, boiling water
1 (16 oz.) frozen whole strawberries, thawed and crushed.

Dissolve jello with boiling water. Stir for two minutes until dissolved. Add thawed berries. Pour over cream cheese layer. Chill. 16 servings.

Apple Coffee Cake (Emeril's)

I made this cake last Sunday, and it was delicious. A perfect autumn recipe and a great way to take advantage of all the readily available apples this time of year. The only difference I made was to make a standard white glaze (powdered sugar, little bit of water, stir) instead of the brown sugar one, because I like the look of it better.

Cake:

• 1 stick plus 2 teaspoons unsalted butter
• 1 1/2 cups packed light brown sugar
• 2 large eggs
• 2 cups all purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 cup sour cream
• 1 teaspoon pure vanilla extract
• 2 cups peeled, cored and chopped apples

Crumble Topping:

• 1/2 cup packed light brown sugar
• 1/2 cup all purpose flour
• 1/2 teaspoon ground cinnamon
• 4 tablespoons unsalted butter, softened

Brown Sugar Glaze:

• 1/2 cup packed light brown sugar
• 1/2 teaspoon vanilla extract
• 2 tablespoons water

Directions

Preheat the oven to 350 degrees F. Lightly grease a 13 by 9-inch glass baking dish with 2 teaspoons of the butter.

In a large bowl, cream together the remaining stick of butter and sugar until light and fluffy. Add the eggs 1 at a time, beating after the addition of each. In a separate bowl or on a piece of parchment, sift together the flour, baking soda, cinnamon, and salt. Add to the wet ingredients, alternating with the sour cream and vanilla. Fold in the apples. Pour into the prepared baking dish, spreading out to the edges.

To make the topping, in a bowl, combine the sugar, flour, cinnamon, and butter, and mix until it resembles coarse crumbs. Sprinkle the topping over the cake and bake until golden brown and set, 35 to 40 minutes. Remove from the oven and let cool on a wire rack for at least 10 minutes.

To make the glaze, in a bowl, combine the sugar, vanilla, and water and mix until smooth. Drizzle the cake with the glaze and let harden slightly. Good served warm or room temperature.

SUNBURST LEMON BARS

SUNBURST LEMON BARS

Base:
2 cups all-purpose flour
½ cup powdered sugar
1 cup butter, softened

Filling:
4 eggs, slightly beaten
2 cups sugar
¼ cup all-purpose flour
1 tsp. baking powder
¼ cup lemon juice

Glaze:

1 cup powdered sugar
2 to 3 Tbs. lemon juice

Heat oven to 350. Lightly spoon flour into measuring cup; level off. In large bowl, combine all base ingredients; beat at low speed until crumbly. Press mixture evenly in bottom of ungreased 13X9 inch pan. Bate for 20-30 minutes or until light golden brown.

Meanwhile, in large bowl, combine all filling ingredients except lemon juice; blend well. Stir in ¼ cup lemon juice.

Remove pan from oven; pour filling over warm base. Return to oven; bake at 350 for an additional 25 to 30 minutes or until top is light golden brown. Let completely cool.

In small bowl, combine one cup powdered sugar and enough lemon juice to make a glaze. Blend until smooth. Glaze cooled bars.

SUPER EASY RHUBARB CAKE

6 c. rhubarb chopped
Put rhubarb into greased sheet cake pan
Sprinkle pkg. small red jello and 3/4 c. sugar on top
Spread 2 c. mini marshmallows on top
Mix up white cake mix according to directions and pour over rhubarb
mixture.
Bake 1/2 hour or till done @ 350 degrees. Invert pan (similar to
upside down cake) and serve each piece with whipped cream.

FRUIT PIZZA

1 Batch sugar cookie dough ( I used the kind that comes in the
refrigerated section instead of making my own)
Roll out into a pizza pan/ Cook in oven but just until lightly
browned/ Let cool

1 lg. pkg. cream cheese (softened)
small carton whipping cream ( whipped)
vanilla to taste
powdered sugar (to consistency)
Mix topping together to spreadable consistency but not too runny.
Spread on cooled cookie crust and then place cut up fruit
(strawberries or any berries, grapes, bananas, pineapple, kiwi all
work good) in rows on top. Add birthday candles (if it's a
celebration) and blow them out quick!!! Serve immediately. I usually
take care to make the rows of fruit in such a way as cutting the
pizza still makes it pretty!

APPLE DIP

1 8 oz. cream cheese softened
1 c. brown sugar
1 t. vanilla
1- 6 oz. bag toffee chips

Mix all together and refrigerate for 30 min. Serve with apple slices.

CARAMEL APPLE PIE

1 pkg. Rhodes cinnamon rolls (6 rolls)
thawed but still cold
3 lrg. granny smith apple, peeled and diced
1/4 c. brown sugar
1/2 tsp. cinnamon (I like to use fresh ground)
1/4 c. graham cracker crumbs
2 T. chopped pecans
Icing:
1 packet cream cheese frosting (included with rolls)
3 T. caramel topping

Cut each roll into four pieces and arrange in a pie pan (glass if you
have one) which has been sprayed with non stick cooking spray. Cover
with sprayed plastic wrap. Let rise 2 hours in a warm place. In a
small bowl combine apple, brown sugar, cinnamon, cracker crumbs and
pecans. Remove wrap from pan after dough has risen and sprinkle
apple mixture over the dough. Bake at 350 degrees for 20-25 minutes
or until golden brown and apples are softened. Combine packet of
cream cheese frosting with the caramel topping. Drizzle over warm pie.

TRUDY'S JELLO SALAD

1 ½ cups boiling water
1 lrg. pkg. red jello
1 pkg. frozen strawberries or raspberries
½ cup chopped walnuts
1 pt. sour cream

Dissolve jello in boiling water, put in frozen fruit and walnuts. Pour ½ in mold and spoon in sour cream, pour remaining jello on top and fold into mixture.

TAFFY APPLE SALAD

1 can pineapple chunks, drained and juice saved
2 cups mini marshmallows
½ cup sugar
2 T. flour
1 egg
1 ½ T. vinegar
2 red apples, unpeeled, cut in small pieces
2 green apples, unpeeled, cut in small pieces
8 oz. Cool Whip
1 ½ cups cocktail peanuts

Mix pineapple and marshmallows. Refrigerate. In saucepan, mix sugar, flour, egg, vinegar, and juice from pineapple. Cook until thick. Refrigerate also. Combine apples, Cool Whip, peanuts, sauce, and pineapple mixture. Refrigerate overnight.

PRETZEL JELLO SALAD

For those of you unversed in the ways of Jello, don't be scared by the combination of ingredients in this dish. This stuff is addictively yummy.

Step No. 1

2 cups pretzels (9 oz.)
¾ cup margarine
3 T. sugar

Crush pretzels into pieces in a Ziploc bag (with fingers or rolling pin). Shake off salt. Mix all ingredients together. Press into deep 9x13 inch pan. Bake at 400° for 8 minutes. Cool.

Step No. 2

1 (8 oz.) pkg. cream cheese
1 cup sugar
8 oz. Cool Whip

Beat cream cheese and sugar until smooth. Gently fold in Cool Whip. Spread over pretzel crust. Chill until firm. Don't overmix.

Step No. 3

1 (6 oz.) strawberry jello
1 ½ cups hot water
2 (10 oz.) frozen strawberries

Dissolve jello with hot water. Add thawed berries. Pour over cream cheese layer. Chill. 16 servings.

ORANGE TAPIOCA SALAD

Yes, I'm from Utah and I make weird but delicious Jello salads.

3 oz package tapioca pudding
3 oz package orange gelatin
3 oz package instant vanilla pudding mix

Mix ingredients in sauce pan. Add 3 cups water; bring to a boil, stirring constantly. Boil 3 minutes. Cool. After cooled, fold in:
8 oz carton whipped topping
2 cans (8oz) mandarin oranges
1 cup mini marshmallows

Refrigerate until set.

FRUITED SPINACH SALAD

Serves: 8

1/4 c. sugar

2 t. cornstarch

1/2 t. grated lemon peel

1/4 t. dry mustard

1/2 c. water

1/4 c. fresh lemon juice

1/2 t. poppy seeds

2 c. uncooked rotini pasta

1 T. oil

6 c. fresh spinach, washed and torn

2 c. sliced fresh strawberries

2 medium apples, chopped

1 orange, sectioned and cut in half

1/4 c. chopped pecans

Combine sugar, cornstarch, lemon peel, mustard, water and lemon juice in a 2 cup glass bowl. Microwave, uncovered, 2 minutes or until mixture boils and thickens slightly, stirring once. Stir in poppy seeds, set aside to cool. Cook pasta as directed on package. Drain and rinse in cold water. Toss with oil in large salad bowl. Add spinach, strawberries, oranges, apples and pecans. Add dressing and toss to coat evenly.

CRANBERRY APPLE SALAD

2 cups raw cranberries
1/2 cup sugar
2 cups diced apples
1/2 cup chopped walnuts
3 cups mini marshmallows
1/4 t. salt
1 cup heavy cream

Combine cranberries and sugar. Chill. Add the remaining ingredients. Chill.

FRUIT SALAD

1 C. ring macaroni, cooked, drained & cooled

2 C. mandarin oranges, drained

1 C. pineapple tidbits, drained

2 C. cut grapes

1 (10 oz) bag mini marshmallows

1 C. heavy cream

Dressing: needs to be cooked

1 C. pineapple juice

1 egg, beat slightly

1 T. flour

½ c. sugar

1 t. lemon juice

Stir dressing mix constantly, while bringing just to a boil. Cool. Meanwhile, cool 1 C. cream and whip. Mix whipped cream with lemon dressing and toss with rest of fruit, marshmallows and macaroni.

SWEDISH CREAM

1 cup sugar

1 pkg. unflavored gelatin

1 pint heavy cream

1 pint sour cream

1 tsp. vanilla

1 pkg thawed raspberries (or fresh)

Mix sugar and gelatin well. Blend in cream and stir gently over low heat until gelatin is dissolved. Remove from heat and fold in sour cream and vanilla. Cool in refrigerator in parfait glasses. Top with berries.

STRAWBERRY RHUBARB PIE

4 cups chopped rhubarb

1 ½ cups sliced strawberries

In a bowl, whip up 3 eggs slightly, add 2 cups sugar, ¼ cup flour, ¼ tsp. nutmeg, and 3 T. milk. Mix up till creamy. Add fruit. Pour into pie shell. Cover with crust. Poke 4 holes. Bake at 400 degrees, 50-55 minutes. Take out to set.

CHERRY BARS

I make these a few times a year. The recipe is great because it makes a big batch. So, don't hog them all to yourself. If you can help it.

CHERRY BARS

1/2 lb butter, softened

2 cups sugar

1 t. vanilla

1 1/2 t. almond extract

4 eggs

3 cups flour

21oz. can cherry pie filling

Frosting:

1 cup powdered sugar

1 T. butter, softened

1 T milk

1 t. almond extract.

Cream together butter, sugar and extracts. Add eggs one at a time and beat well. Add 3 cups flour. Spread 2/3 of dough onto greased jelly-roll pan. Spread cherry pie filling. Drop small bits of dough on top. Bake at 350 degrees for 30-35 minutes until light, golden brown. Drizzle with frosting while still warm. Store loosely covered.