Tag Archives: fruit

Ambrosia Salad

12 servings

Ingredients

8 oz Cool Whip , lite is fine
1/2 cup sour cream , light is fine
11 oz mandarin oranges drained
20 oz crushed pineapple drained
10 oz maraschino cherries drained, halved, and patted dry
1 cup sweetened coconut flakes
2 cups miniature marshmallows
3/4 cup chopped nuts pecans, walnuts, cashews optional

Instructions

Fold sour cream into Cool Whip in a large serving bowl.

Fold in remaining ingredients making sure the pineapple, oranges, and cherries have been properly drained.

Serve immediately or refrigerate until serving.
————————

Advertisements

Peach Pie

Yield: 1 pie

Ingredients

Directions

2 1/2 pounds peach wedges
3/4 cup light brown sugar
juice of 1 lemon
2 tablespoons quick-cooking tapioca
1/2 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
4 tablespoons butter

Combine 2 1/2 pounds peach wedges with 3/4 cup light brown sugar, the juice of 1 lemon, 2 tablespoons quick-cooking tapioca, 1/2 teaspoon vanilla extract, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg and 1/4 teaspoon salt. Pour into pie shell; dot with 4 tablespoons butter.

Perfect All-Butter Piecrust

Pulse 3 1/2 cups flour, 1/4 cup sugar and 1 teaspoon salt in a food processor. Add 1 diced stick cold butter; process until combined. Add 2 more diced sticks cold butter; pulse three times, or until the mixture resembles coarse meal. Add 1 tablespoon white or cider vinegar. Gradually pour in 1/3 cup ice water, pulsing about four times until combined. Turn out onto a clean surface and press into a cohesive dough without overworking (you should see bits of butter). Wrap in plastic wrap and press into a 1-inch-thick disk; refrigerate at least 1 hour before rolling out.

How to Make a Pie

Divide the chilled dough in half; roll 1 piece into a 12-inch, 1/8-inch-thick circle on a lightly floured surface (refrigerate the other piece).

Roll the dough onto a rolling pin, then unroll it into a 9-inch glass pie plate, letting it hang over the edge; add filling (see options above).

Roll out the other piece of dough and place over the filling; press the crust edges together and trim, leaving a 1-inch overhang. Roll up or pinch the overhang to seal.

Place a foil-lined baking sheet on a rack in the lower third of the oven; preheat to 450 degrees. Wrap an oiled, wide band of foil around the pie edge to protect the crust. Make slashes in the top of the crust; chill for 30 minutes.

Reduce the oven to 400 degrees. Bake the pie for 30 minutes. Remove the foil band, brush the crust with heavy cream and sprinkle with sugar. Bake until golden brown, about 30 minutes; cool before slicing.
————————–

Dutch Oven Apple Crisp

Yield: 6 to 8 servings

Ingredients

Apple Mixture:

10 cups apples, peeled and sliced
1/4 cup lemon juice
1 tablespoon lemon zest
3/4 cup sugar
1/2 cup golden raisins

Topping Mixture:

1 1/2 sticks butter
1 1/4 cups all-purpose flour
1 1/2 cups light brown sugar
1 1/2 cups oats
2 tablespoons lemon zest
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground cardamom
Vegetable oil or cooking spray

Directions

Combine all of the ingredients for the apple mixture in a bowl.

In another bowl, cut the butter into the flour and stir in the remaining topping ingredients.

Spray the interior of a camp Dutch oven with cooking spray or wipe with vegetable oil. Spread the apple mixture in the bottom of the camp Dutch oven. Top with the topping mixture.

Bake at 350 degrees F by placing 8 coals under the camp Dutch oven and 16 coals on top of the lid.

Continue cooking until the apples are cooked and the topping is brown.

Serve warm with ice cream or whipped cream.
—————————

Strawberry Goat Cheese Bruschetta

Ingredients

1/2 cup balsamic vinegar
12 slices Italian bread
1 tbsp olive oil
1 pound strawberries, washed and diced
2 tsp fresh thyme leaves, plus more for serving
1 cup goat cheese, room temperature
Salt and freshly ground pepper to taste

Instructions

Heat vinegar in a small skillet over medium-low heat. Simmer until reduced by about half, 8 to 10 minutes. Remove from heat and allow to cool to room temperature.

Prepare a grill for high heat. Place bread slices on a foil-lined baking sheet and drizzle with olive oil.

Combine strawberries and thyme in a small bowl and set aside.

Grill bread on the preheated grill until browned, about 3 minutes per side.

Spread goat cheese on toasted bread. Add black pepper, salt, and reduced vinegar to the strawberry mixture. Spoon over the goat cheese topped bruschetta. Garnish with additional thyme.
—————————

Banana Bread with honey and applesauce

(instead of sugar & oil)


Serves 8

Ingredients

2 cups whole wheat flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sugar free applesauce
3/4 cup honey
2 eggs, beaten
3 mashed overripe bananas

Directions

Preheat oven to 350 degrees F (175 degrees C).

Lightly grease a 9×5 inch loaf pan.

In a large bowl, combine flour, baking soda and salt.

In a separate bowl, mix together applesauce and honey.

Stir in eggs and mashed bananas until well blended.

Stir banana mixture into flour mixture; stir just to moisten.

Pour batter into prepared loaf pan.

Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean.

Let bread cool in pan for 10 minutes, then turn out onto a wire rack.
——————————

Slow Cooker Peach Cobbler

Ingredients

For the Peach Filling

3 pounds fresh or frozen peaches, sliced
3/4 cup Musselman’s Apple Butter
1/4 cup bourbon
1/4 cup granulated sugar
1/4 teaspoon salt

For the Cobbler Top

1 1/2 cups all purpose flour
3/4 cup yellow cornmeal
3/4 cup granulated sugar
1 tablespoon baking powder
1 teaspoon salt
1 1/4 cup whole milk
1/2 cup melted unsalted butter (1 stick)

Directions

Place the peaches, Musselman’s Apple Butter, bourbon, sugar, and salt in a large 6 quart slow cooker. Stir to coat. Then spread them out evenly.

For the Cobbler Top: In a large bowl, mix the flour, cornmeal, sugar, baking powder and salt. Whisk in the milk. Then whisk in the melted butter until smooth. Pour the batter over the peaches making sure it coats the entire surface.

Place a long piece of paper towel over the slow cooker and cover with the lid. Pull the paper towel tight so it doesn’t sag. (The paper towel absorbs the condensation so the top can crisp.) Cook on high for 4-6 hours or on low for 7-9 hours. Once the middle of the top has puffed up and is golden around the edges, the peach cobbler is ready to serve. Check the center with a toothpick to be sure it’s baked through. Spoon the cobbler into bowls and top with fresh whipped cream or ice cream.

COOK’S NOTES: All slow cookers differ in temperature a little – Know thy crockpot. Cooking time may vary base on the make and model of your slow cooker. If you start with frozen peaches, expect the cobbler to take at least an hour longer. This recipe can also be made in the oven to reduce cook time. Prepare in a 5-6 quart baking dish. Bake at 350 degrees F for 30-45 minutes.
——————–

Peach Cobbler

Ingredients

For the filling:

8 fresh peaches (peeled, pitted, and sliced into chunks)
3 tablespoons white sugar
3 tablespoons brown sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 teaspoon fresh lemon juice
1 tablespoon cornstarch

For the topping:

1.5 cup all-purpose flour
3 tablespoon white sugar
1/4 cup brown sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons unsalted butter, chilled and cut into small pieces
1/4 cup boiling water

To sprinkle on top:

1 tablespoon white sugar
1/2 teaspoon ground cinnamon

Directions:

Preheat the oven to 425 degrees F.

Peel the peaches with a knife or peeler, or drop the peaches one-by-one in boiling water for about a minute. Then, take each one out and put it into a bowl of ice water for about a minute. The skins should slide off pretty easily if the peaches are ripe.

In a large bowl, combine the first list of ingredients (peaches, white sugar, brown sugar, cinnamon, nutmeg, lemon juice, cornstarch). Toss everything together so the peaches are coated evenly, then put the mixture into a greased two-quart (8×8) baking dish and bake in the oven for ten minutes.

In another large bowl, combine some of the ingredients from the second list – flour, white sugar, brown sugar, baking powder, and salt. Use your fingertips to blend the butter into the mixture – or use a pastry blender – until the mixture looks like coarse meal. Then, stir in the water until just combined.

Take the peaches out of the oven and drop spoonfuls of the topping over them. Sprinkle the entire cobbler with the sugar and cinnamon.

Bake the cobbler for about 30 minutes, or until the topping is golden
———————————————-