Tag Archives: fruit

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.
—————————

Advertisements

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
—————————————-

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
—————————-

Upside Down Banana Cake


Serves 16

Ingredients

Cooking spray
3 to 4 ripe bananas, peeled and halved lengthwise
8 tablespoons (1 stick) unsalted butter
1 cup packed light brown sugar
3 cups all-purpose flour
1 3/4 cups granulated sugar
1 1/2 teaspoons baking powder
3/4 teaspoon salt
4 large eggs
3/4 cup canola oil or unsalted butter, melted and cooled
1 cup whole milk or alternative milk
1 tablespoon vanilla extract

Directions

Arrange a rack in the middle of the oven and heat to 350°F. Generously coat a 9 by 13-inch baking dish with cooking spray. Lay the banana halves cut-side down in the dish in a single layer; set aside.

Melt the butter in a small saucepan over medium heat. Add the brown sugar and bring to a simmer, whisking to dissolve the sugar. Pour over the bananas in an even layer; set aside while you prepare the cake batter.

Whisk the flour, sugar, baking powder, and salt together in a large bowl. Add the eggs, oil or butter, milk, and vanilla and mix with an electric hand mixer on medium speed until smooth, about 3 minutes. Pour the batter evenly over the bananas.

Bake until the cake is lightly browned and springs back when tapped gingerly, 40 to 50 minutes. Cool on a rack for 15 minutes before cutting and serving.
—————————–

Fresh Pear Cobbler


Serves 6 to 8

Ingredients

1/2 cup butter, melted
2 cup sugar
3/4 cup self-rising flour
3/4 cup milk
1 cup water
1/2 tsp chinese five spice powder
2 cups fresh pears, chopped evenly

Directions

Preheat oven to 350 degrees.

In a saucepan. mix 2 cups fresh pear with 1 cup sugar and 1 cup water. Bring to a boil, reduce heat, and simmer for 8 to 10 minutes, stirring occasionally.

Place butter in a 2-quart baking dish and place in the oven to melt.

Stir 1 cup sugar and flour and Chinese five spice together and mix well. Slowly add milk and continue to stir to prevent the batter from lumping.

Remove baking dish from oven and pour batter over the butter in the baking dish. DO NOT STIR! Spoon fruit on top of batter, the gently pour about 3 Tablespoons of the cooking liquid evenly on top. DO NOT STIR!

Bake for 30 to 45 minutes or until golden brown.

Serve with vanilla ice cream or fresh whipped cream.
— — — — — — — — — —

Chinese Five-spice Powder

Yield: 2 tablespoons

Ingredients

1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon fennel seed, toasted and ground
1 teaspoon ground star anise
1 teaspoon szechuan peppercorns, toasted and ground

Directions

Mix the spices together and store in an airtight jar.
——————————-

Cheesecake Stuffed Chocolate Dipped Strawberries

Author’s notes:
I have a couple of secret for how I dip these Cheesecake Stuffed Chocolate Dipped Strawberries. I melt the chocolate in a glass cup. One of the short ones. Or a coffee mug works too. This seems to keep the chocolate at the right temperature longer and makes it so easy to dunk and dip it. I also use chocolate chips or chocolate bars, not just any chocolate, but a good creamy chocolate brand. I think a lot of dipping chocolates you get at the grocery store are gross. For these strawberries I used Ghirardelli milk chocolate chips and they were incredible. I will sometimes chop up Dove chocolates or Cadbury too, all those chocolates are really creamy and yummy.

Ingredients

1 carton of Strawberries
1 12 oz bag of Chocolate Chips (I used Ghirardelli Milk Chocolate Chips)
optional: sprinkles or mini chocolate chips for decorating

For the cheesecake filling

1/2 package 4 oz cream cheese
1 cup cool whip
1/2 cup powdered sugar
1 tsp vanilla

Instructions

Before you start on the strawberries, make the cheesecake filling.

Beat together the cream cheese and cool whip until smooth. Then cream in the sugar and vanilla. Put the filling in the fridge to cool while you make the strawberries.

Melt half of the chocolate chips in a glass cup or coffee mug in the microwave for 1 minute. Stir in the remaining chocolate chips and melt in 20 second intervals until all the chocolate is melted and smooth. Do not overcook!

Clean and thoroughly dry the strawberries, if they are wet at all they will ruin the chocolate.

Dip the strawberries (leaving some space at the top) and place them on parchment paper.

Optional: sprinkle on some mini chocolate chips or sprinkles.

Let the chocolate completely cool and set. It’s better if they set at room temperature but if you are impatient you can always put them in the fridge to cool faster.

Remove the stems from the strawberries and cut out the white center area.

Scoop the cheesecake filling into a ziplock bag and seal. Cut a small hole in the corner and pipe the filling into the strawberries. Keep refrigerated.
—————————————

Warm Sticky Figgy Pudding

Ingredients

1 1/2 cups chopped dried pitted dates
1/2 cup chopped dried figs
2 cups water
1 teaspoon baking soda
7 tablespoons butter, softened
1 cup superfine sugar
2 eggs
2 1/2 cups self-rising flour
2 1/2-ounces dark chocolate, grated
Butter, for coating ramekins
Ice cream or whipped cream, for garnish

Sauce:

2 cups brown sugar
2 cups heavy cream
14 tablespoons butter
Fresh figs, quartered, for garnish
Vanilla ice cream, optional
Whipped heavy cream, optional

Directions

Preheat the oven to 350 degrees F.

Add the dates, dried figs and water to a medium saucepan and bring to boil over medium heat. Remove the pan from the heat and stir in the baking soda. Let cool for about 5 minutes, then add to a blender and puree.

Using a hand mixer, cream the butter and sugar in a large bowl. Add the eggs and beat well. Fold in the flour, the pureed date mixture and the chocolate.

Put the mixture into 4 buttered, 1-cup individual ramekins, filling halfway or slightly under. Put in the oven and bake for 20 to 25 minutes.

Prepare the sauce by stirring the sugar, cream and butter in a medium saucepan over low heat. Simmer until the sugar dissolves. Raise the heat and bring to a boil, then reduce the heat and simmer for 5 minutes. Add the butter and stir until incorporated.

Remove the ramekins from the oven and let stand for 10 minutes. May be served in the ramekin or unmolded onto a small serving plate. With paring knife cut a cross in the top of the puddings for the sauce.

Pour the sauce into the cross in the center of each pudding, then pour more sauce over the puddings and it allow to soak in slightly. Top with fresh figs and vanilla ice cream or heavily whipped cream. Serve warm.
———————————–