Tag Archives: fruit

Apple Berry Salsa

Ingredients

2 medium Granny Smith apples
1 pint strawberries, diced (about 1 1/2 cups)
2 kiwi, peeled and diced
1 small orange
2 tablespoons packed brown sugar
2 tablespoons apple jelly or apricot jam
Baked Cinnamon Chips

Directions

Peel, core and slice apples using Apple Peeler/Corer/Slicer. Coarsely chop apple slices using Food Chopper. Dice strawberries and kiwi using Chef’s Knife. Place fruit in Small Batter Bowl.

Zest orange using Zester/Scorer to measure 1 teaspoon zest. Juice orange using Juicer to measure 2 tablespoons juice. Add orange zest, juice, brown sugar and jelly to fruit mixture; mix gently. Refrigerate until ready to serve.

Spoon into serving bowl. Serve with Baked Cinnamon Chips.

Yield: 3 cups (16 servings)
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Caribbean Chicken

Ingredients

1 pound skinned and boned chicken breasts, cut into bite size pieces
2 cups pineapple tidbits, drained, reserve 1/4 cup pineapple juice
1 cup chopped green pepper
1 cup water
1 tablespoon cornstarch
2 tablespoons cider vinegar
2 tablespoons brown sugar
1/8 teaspoon dried garlic powder
1/8 teaspoon dried ginger
1 medium diced banana
1/4 cup slivered almonds
1 cup uncooked brown rice

Directions

Cook 1 cup Jasmine rice 2 cups low sodium chicken broth 14-16 mins in Rice Cooker.

In a large skillet sprayed with vegetable cooking spray, sauté chicken for 5 minutes until tender. Stir in pineapple and green pepper.

In a small bowl combine the 1/4 cup reserved pineapple juice, water, cornstarch, vinegar, brown sugar, garlic, and ginger. Stir well.

Pour mixture into chicken mixture. Mix well to combine. Continue cooking for 5 minutes or until mixture thickens, stirring often.

Fold in banana and almonds. Heat through.

Prepare brown rice according to package directions.

Serve over cooked brown or jasmine rice

Makes 6 servings
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Pineapple Dream Cake

Ingredients

1 yellow cake mix (plus ingredients to make cake)
1 can sweetened condensed milk
1 can crushed pineapple
1 8oz tub cool whip

Directions

Bake cake according to box directions in 9X13 pan.

Allow cake to cool slightly and poke holes in the cake.

Pour whole can of sweetened condensed milk over cake and allow cake to absorb.

Pour whole can of crushed pineapple over cake.

Allow cake to cool completely and then add cool whip.

Refrigerate for 2-3 hours and serve.
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Cinnamon Crumble Apple Pie

Ingredients

Crumb Topping

1 cup all-purpose flour
1 cup packed brown sugar
1/2 cup butter, softened

Crust

1 can (12.4 oz) Pillsbury refrigerated cinnamon rolls with icing

Filling

6 medium Granny Smith apples, thinly sliced
3/4 cup granulated sugar
2 tablespoons all-purpose flour
1 1/4 teaspoons apple pie spice
2 tablespoons lemon juice

Directions:

Heat oven to 375°F. In medium bowl, mix Crumb Topping ingredients with fork until large clumps form. Refrigerate. Spoon icing from can of rolls into small microwavable bowl; cover and refrigerate.

Lightly flour rolling pin and work surface or cutting board. Separate dough into 8 rolls. With rolling pin, roll each cinnamon roll, cinnamon side up, into 4- to 5-inch round.

In ungreased 9-inch glass pie plate, place 1 dough round in center. Arrange remaining 7 dough rounds around center round and up side of plate, overlapping slightly as necessary. With fingers, press dough to seal together in bottom and up side of pie plate to form crust. Flute edge.

In large bowl, gently mix Filling ingredients. Spoon filling into cinnamon roll-lined pie plate. Sprinkle crumb topping over top to completely cover filling.

Bake about 1 hour or until top is golden brown and apples are tender. Cool on cooling rack at least 1 hour.

Before serving, microwave icing on High 10 to 15 seconds or until runny enough to drizzle. Drizzle back and forth over top of pie.
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4 Ingredient Ice Cream

Ingredients

2 bananas, sliced and frozen
1/2 cup strawberries, frozen
2 tablespoons heavy cream
1/2 teaspoon vanilla

Instructions

Place all of the ingredients in a food processor and blend until smooth. The consistency should be like soft serve ice cream.

Transfer to a freezer-safe container large enough to hold 2 cups, and freeze for at least 3 hours.

Scoop with an ice cream scoop and serve cold.
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Blueberry Lemon Cake

Ingredients

2 large eggs
1 cup (210 grams) granulated sugar
1 cup (8 oz) sour cream ***
1/2 cup light olive oil or vegetable oil
1 tsp vanilla extract
1/4 tsp salt
2 cups (260 grams) all-purpose flour *
2 tsp baking powder
1 medium lemon (zest and juice), divided
1/2 Tbsp corn starch
16 oz (450g) fresh ** blueberries
Powdered sugar to dust the top, optional

How To Make

Prep: Lightly butter a 9-inch springform pan and line the bottom with parchment paper. Preheat Oven to 375F.

Beat 2 eggs and 1 cup sugar with whisk attachment on high speed 5 minutes or until lightened in color and thick.

Add 1 cup sour cream, 1/2 cup oil, 1 tsp vanilla, 1/4 tsp salt and whisk on low speed until well combined.

Whisk together the 2 cups flour with 2 tsp baking powder then add to batter 1/3 at a time, whisking to incorporate between each addition.

Finally, add 1 Tbsp fresh lemon juice and 1/2 Tbsp lemon zest.

Rinse blueberries and drain well. In a medium bowl, toss blueberries with 1/2 Tbsp corn starch and 1 tsp lemon juice, stirring until well combined and no dry white cornstarch remains. If using frozen blueberries, see note below.

Pour half of the batter into prepared springform pan and spread evenly with a spatula. Top with half of the blueberries. Spread with remaining batter then sprinkle the rest of the blueberries evenly over the top, pushing them slightly into the batter (about halfway).

Bake at 375F for 45 to 55 minutes, or until a toothpick inserted into center comes out clean without wet batter.

Let cake rest in the pan 15-20 minutes then remove ring and cool until room temp or just warm.

Serve dusted with powdered sugar.

* Measure flour by spooning into measuring cup then scraping off the top.

** If using frozen blueberries, thaw in refrigerator and drain any excess juice then in step #4: toss with a full 1 Tbsp of starch and do not add lemon juice to blueberries. Do not add more than 16 oz blueberries or they start to weigh the cake down.

*** can substitute whole milk yogurt for the sour cream – turned out perfect soft and very moist.
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Apricot Nut Bread (1945)

Ingredients

1/2 C. dried apricots, chopped fine
1 egg
1 C. granulated sugar
2 T. melted butter
2 C. flour
2 t. baking powder
1/4 t. baking soda
1/2 C. orange juice
1/4 C. water
1 C. chopped Brazil nuts
3/4 t. salt

Instructions

Beat egg until light, stir in sugar and mix well. Stir in butter.

Sift flour with baking powder, soda and salt.

Add alternately with the orange juice and water to the sugar mixture.

Add Brazil nuts and apricots. Mix well.

Pour into greased bread pan and bake at 350 degrees for 1 hour.

Can substitute almonds for Brazil nuts.
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