Tag Archives: fruit

Caramel Apple Fries

Ingredients

For the Apples:

5 Gala apples
1 cup buttermilk
1 cup sugar
Flour, enough to coat apples
Vegetable oil, for frying
Cinnamon and sugar, to taste

For the Dip:

8 ounces cream cheese
8 ounces Cool Whip
1 cup caramel sauce

Directions

In a fry pan heat vegetable oil for frying.

Mix together the buttermilk and sugar in a medium size bowl.

Peel and slice apples and add them directly to the buttermilk mixture.

In a shallow dish, put a layer of flour.

Pull the apples out of the buttermilk mix, one at a time and lightly coat all sides in the flour.

When oil is hot, gently place coated apples into the oil so they are not touching, fry until golden on each side. Quickly remove to a tray lined with paper towels.

Sprinkle immediately with cinnamon and sugar while they are hot.

For the dip, mix together the the cream cheese and Cool Whip until completely blended then stir in the caramel sauce.

Place into a bowl for dipping and drizzle a little extra caramel sauce over the top.
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Pineapple Lemonade

Ingredients

1 Cup Countrytime Lemonade Mix
3 Cups Cold water
1 Can of chilled pineapple juice (46 oz)
2 Cans of Sprite

Directions

Mix all ingredients and add in lemon slices (if you wish) and ice.
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Peach Cobbler 4

Ingredients

2 cup fresh peaches, peeled and sliced
1/4 – 1/2 cup sugar, depending on sweetness of peaches
1/2 cup butter, softened
1 cup self-rising flour OR mix together 1 cup all-purpose flour, 1 1/4 tsp. baking powder, 1/8 tsp. salt
1 cup sugar
1 egg
1 tsp. vanilla

Directions

Preheat oven to 350F.

Place peaches in greased 2 qt. baking dish.

Sprinkle 1/4-1/2 c. sugar over peaches.

Cream butter and 1 c. sugar together.

Stir in flour. Add egg and vanilla. Mix well.

Spoon mixture over peaches.

Bake for 35-45 minutes or until light brown on top.
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St. Patrick’s Day Healthy Fruit Skewers

Ingredients

green fruits – apple, pear, honeydew melon, kiwi, grapes
wooden skewers
green ribbon or washi tape

Directions

slice the apples, pears, & kiwi to your desired size and shape
*important* when cutting the melon be sure to cut them into
a large rectangular shape – they will be the base of the skewer and hold it upright.

to assemble

slide the fruit onto the skewer and fill about 1/2 way
(you don’t want it to be too top heavy)
use the melon as the base of the skewer so that it will stand upright

to diplay

place the skewers on a flat plate use ribbon or washi tape to adorn the top
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Pot O’gold Fruit Rainbow With Lemon Cheesecake Dip

Ingredients

Strawberries, cut in half
Clementines, peeled and pulled apart
Pineapple, cut into tidbits
Green Grapes
Red Grapes
Blueberries
1 c. marshmallows

Lemon Cheesecake Dip

1 (6oz) container Light Lemon Yogurt
1 (7 oz) container marshmallow cream
1 (8oz) container whipped cream cheese
1 tsp lemon juice
Zest of Lemon
Yellow Food Coloring (optional)

Instructions

Wash and prepare fruit. Arrange on large platter in the shape of the rainbow in this order. Strawberries, clementines, pineapples, green grapes, blueberries and red grapes.

Place marshmallows in small bowl and set on one end of the rainbow.

For the dip whip together all ingredients except lemon zest. Place in small bowl. Sprinkle with lemon zest and place on the other end of the rainbow.
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Banana-Blueberry Buttermilk Bread


serves 10

Ingredients

3/4 cup nonfat or low-fat buttermilk
3/4 cup packed light brown sugar
1/4 cup canola oil
2 large egg
1 cup mashed ripe banana (about 3 medium)
1 1/4 cup whole-wheat pastry flour
1 cup all-purpose flour
1 1/2 tsp baking powder
3/4 tsp ground cinnamon
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp ground nutmeg
1 1/4 cup blueberry, fresh or frozen

Directions

Preheat oven to 375F. Coat a 9-by-5-inch loaf pan with cooking spray.

Whisk buttermilk, brown sugar, oil and eggs in a large bowl. Stir in mashed bananas.

Whisk whole-wheat pastry flour, all-purpose flour, baking powder, cinnamon, baking soda, salt and nutmeg in a medium bowl.

Fold the dry ingredients into the wet ingredients and stir until just combined. Fold in blueberries. Transfer the batter to the prepared pan.

Bake until the top is golden brown and a wooden skewer inserted in the center comes out clean, 50 to 60 minutes. Cool in the pan for 10 minutes, then turn out onto a wire rack. Let cool for about 2 hours before slicing.

Muffin Variation:

Preheat oven to 400F. Coat 12 (1/2 cup) muffin cups with cooking spray or line with paper liners. Divide the batter among the muffin cups (they will be full). Bake until the tops are golden brown and a wooden skewer inserted in the center of a muffin comes out clean, 20 to 25 minutes. Cool in the pan for 10 minutes, then remove and let cool on a wire rack for at least 5 minutes more before serving.

Ingredient note: Whole-wheat pastry flour, lower in protein than regular whole-wheat flour, has less gluten-forming potential, making it a better choice for tender baked goods. You can find it in the natural-foods section of large supermarkets and natural-foods stores. Store in the freezer.

To Make Ahead: Wrap and store at room temperature for up to 2 days or freeze for up to 3 months
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Cherry Pie Pastry Envelope


Yield: 4 Pastries

Ingredients

1 package refrigerated piecrust
1 can cherry pie filling
1/2 cup sparkling sugar
1/4 cup whipping cream
One 4 x 5 inch paper envelope
One small heart shaped cookie cutter

Instructions

Unroll pastry on floured surface.

Open a 4 x 5 ½ inch paper envelope and use as a pattern.

Reduce the pattern to make a smaller envelope if desired. Trace pattern onto parchment paper. This is your pattern. Cut pastry into 4 envelopes and 4 small heart shaped cut outs.

Fill pastry with cherry pie filling, but not on the back flap. Following the folds of the paper envelop, fold the cutout pastry, leaving the upper flap open.

Place heart cut-out on folded edges of pastry envelope. Place pastry on parchment lined baking sheet. Brush with whipping cream then sprinkle with sparkling sugar.

Bake pastry at 375 degrees for 15-20 minutes or until lightly browned. Do not remove from baking sheet until completely cool.

Step by Step Pastry Envelope Folding
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