Easy Fruit Cobbler
2 Cups sliced fresh fruit (your choice)
1/2 cup sugar
1 cup flour
2 tsp baking powder
1/8 tsp salt
1/2 cup milk
Topping:
1 cup sugar
1 cup boiling water
Preheat oven to 374 F. Place fruit in
the bottom of a well-greased and fairly deep baking dish. Mix together
1/2 cup sugar, flour baking powder. salt and milk. Pour this thin batter
evenly over the fruit. Sprinkle the cup of sugar over the top and pour
the cup of boiling water over all. Do not stir. Bake till top is crusty
and delicately brown, about 1 hour, but time will vary with the shape of
the dish used. Serve with additional milk, whipped cream or ice cream.
CFF Shared by Carole
Baked Pears
4 firm but ripe pears, preferably Bartlett
3 tbsp light brown sugar
1 tbsp unsalted butter
1/4 cup pecan pieces
Vanilla ice cream or frozen yogurt
Heat the oven to 350 F. Peel and halve
the pears. With a small spoon or melon baller, scoop out the seeds from
the pear halves.
Lightly butter a baking dish and put in
the pear halves flat side up.
Sprinkle the pears with brown sugar.
Place small pieces of butter on top of the pears and scatter the pecan
pieces on top.
Bake the pears on the top shelf of the
oven until hot and bubbling--should take about 20 minutes. Serve immediately
with the ice cream on top!
CFF Shared by Jo
Banana Fritters with Caramel-Pecan
Sauce
Recipe By: Cook's Magazine May 1990
Caramel-Pecan Sauce -- (see recipe)
Banana Fritters:
1 1/2 qts vegetable oil -- for frying
1 cup self-rising flour
OR
1 cup white flour and
1/2 tbsp baking powder and
1/2 tsp salt
1 tsp baking powder
2 tsp granulated sugar
2 eggs
1/4 cup milk
1/3 cup coarsely chopped pecans -- toasted
2 lg bananas cut crosswise into 1-inch
pieces
Caramel Pecan Sauce:
1/2 cup granulated sugar
2 tsp light corn syrup
3/4 cup heavy cream
1 tbsp butter
1/2 tsp vanilla extract
1/4 cup coarsely chopped pecans -- toasted
To Cook: Prepare Caramel-Pecan Sauce
recipe.
For the fritters, heat oven to 200°F.
Heat oil to 365°F in a 4-quart saucepan. Mix next 6 fritter ingredients
in a bowl. Working in batches to avoid overcrowding, dip banana pieces
into this batter, then carefully lower them into the hot oil. Fry in batches,
4 to 6 pieces at a time, until golden brown, about 5 minutes. Drain fritters
on paper towels; transfer to a heatproof platter and keep them warm in
the oven until ready to serve. (Can be kept warm in the oven up to 1/2
hour.)
To Serve: Dust fritters with confectioners'
sugar. Spoon a portion of Caramel-Pecan Sauce onto each dessert plate.
Arrange 3 fritters in each pool of sauce and serve immediately.
Caramel-Pecan Sauce:
To Cook: Bring sugar, corn syrup, and
1/4 cup water to boil in a small heavy-bottomed saucepan. Simmer until
the sugar mixture is amber colored, about 10 minutes. Off heat, carefully
stir in 1 tablespoon hot water, then the cream. Return mixture to boil
over low heat; simmer, stirring constantly until sauce thickens, about
4 minutes. Remove from heat and stir in butter, vanilla extract, and pecans.
(Can be covered and refrigerated up to 2 weeks.)
To Serve: Spoon a portion of Caramel-Pecan
Sauce onto each dessert plate. Arrange fritters in each pool. Or spoon
a portion of the sauce over ice cream or cake.
CFF Shared by Stacia
NOTES : An extravagantly rich dessert.
These fritters are sweet and satisfying enough to enjoy with merely a dusting
of confectioners' sugar; the sauce is an added luxury.
Apple Dumplings
Recipe By: Indianapolis Star 9/25/96
2 cup water
2/3 cup sugar
1/2 tsp cinnamon
1/8 tsp nutmeg
1/4 cup butter -- or margarine
1 cup biscuit mix
1 tbsp sugar
1 1/2 cups apples -- peeled and chopped
1/2 cup milk
Put water in a shallow 2/3 quart casserole
that can be used on the stove top. Stir in mixture of sugar, cinnamon,
nutmeg, and butter and bring to a boil.
Meanwhile, make dumpling dough by combining
biscuit mix, sugar, and apples. Stir in the milk to form a stiff
dough. Drop dough by large spoonfuls (making about six dumplings)
into the boiling syrup.
Bake uncovered in a moderately hot oven
(375 degrees) for 30 minutes or until dumplings are nicely browned.
Serve warm in indivdual dishes and spoon the sauce over them.
German Blueberry Kuchen
1 1/2 cups sifted flour
2 tsp baking powder
1/2 tsp soda
3/4 cup sugar
1/4 cup soft shortening (I use Crisco)
2/3 cup milk
1 tsp vanilla
1/2 tsp grated lemon peel
1 egg
1 cup fresh blueberries
3 tbsp sugar
1 tsp grated lemon peel
Sift together four, baking powder,
salt and 3/4 cup sugar. Add shortening, milk vanilla and 1/2 tsp lemon
peel. Beat with electric mixer on medium speed 3 minutes or 300 strokes
by hand. Add egg and beat with mixer 2 minutes longer (or 200 strokes).
Turn into greased 8x8x2 inch pan. Lightly stir together blueberries,
3 T sugar and 1 tsp grated lemon peel. Sprinkle over batter in pan. Bake
at 350 degrees for 40 to 45 minutes or until lightly brown. Cool slightly
in pan. Cut into squares and serve fairly warm. Yields 9 servings. Hope
these are something a little different.
CFF Shared by Mary
Spiced Maple Pears
Recipe By: Camp Maple Syrup (Quebec,
Canada)
6 ripe pears--peeled with stalks in place
6 cloves
8 cracked cardamom seeds
2 cinnamon sticks
1 tbsp sugar
6 tbsp pure maple syrup
1 cup medium/sweet white wine
Preheat oven to 400 F. Push a clove
inside each pear and lay it on their sides with cinnamon sticks in an oven-proof
dish. Scatter cardamom seeds on top of pears. Gently heat white
wine, maple syrup and sugar until dissolved and pour over pears, ensuring
they are half covered. Cover pears with foil and poach for approximately
1 hour or until tender, basting occasionally. Remove cloves, cardamom
seeds and cinnamon before serving. Serves 6.
CFF Shared by Sherilyn
Blueberry Flip
1 cup blueberries
1 cup sliced peaches
2 bananas -- sliced
Vanilla ice cream
Ginger ale
In a medium bowl combine all the fruit.
Spoon 1/2 of the fruit into 4 tall glasses. Top with a scoop of vanilla
ice cream. Add the rest of the fruit and another scoop of ice cream. Fill
the glasses up with ginger ale and serve. Makes 4 servings.
CFF Shared by Keri
Ginger Peaches
Recipe By: Elizabeth Powell
4 fresh peaches
1 cup sugar
2 cups water
1 cup dry peach wine
1/4 cup candied ginger root -- finely
chopped
Blanch peaches for one minute. Peel, cut
in half, and remove stone. In a large saucepan, combine sugar, water, and
wine and bring to a boil. Reduce to simmer. Add peach halves and ginger
and simmer until peach halves are tender, about 20 minutes. Serve warm
or allow to cool in juice and serve chilled.
Serving Ideas : Serve in a meringue shell
with whipped cream.
Grapes and Walnuts with
Lemony Sour Cream Sauce
Topping:
1/2 cup fat-free sour cream
2 tbsp powdered sugar
1/2 tsp grated lemon peel
1/2 tsp lemon juice
1/8 tsp vanilla
1 1/2 cups red seedless grapes
1 1/2 cups green seedless grapes
3 tbsp chopped walnuts
Topping: In a small bowl, combine fat-free
sour cream, powdered sugar, lemon peel, lemon juice and vanilla. Cover
and chill for several hours before serving.
Divide grapes equally among six stemmed
dessert glasses or bowls. Add 2 tablespoons of lemony topping to each dish.
Sprinkle each serving with 1/2 tablespoon of chopped walnuts. Serve.
CFF Shared by dac
Pear Tatin
For the Caramel:
1/4 cups sugar
3 tbsp water
3 Bosc pears (about 1 1/2 lbs)
2 tbsp unsalted butter
2/3 cups water
2 tbsp sliced almonds
2 tbsp golden raisins
For the Dough:
1/2 cups all-purpose flour
2 tbsp unsalted butter
2 tsp sugar
1 1/2 tbsp milk
Caramel: Place the 1/4 cup sugr and the
3 tablespoons water in an ovenproof 10-inch skillet. Cook over medium to
high heat for about 5 minutes, until the mixture turns a light caramel
color. Remove from the heat and swirl the caramel in the skillet to cool
and harden it. (If the caramel darkens too much as it continues to cook
in the pan's residual heat, plunge the base of the skillet in cool water
to stop the cooking.)
Peel the pears, cut them in half lengthwise,
and core them. Arrange the per halves, cut side up, on the caramel, so
the pointed ends of the pears meet in the center. Add the 2 tablespoons
butter and the 2/3 cup water. Bring to a boil (the caramel will melt).
cover the skillet with a lid, reduce the heat to low, and cook gently for
about 20 minutes, checking occasionally, until all the water has evaporated
and the mixture in the pan has caramelized again. (By then, the pears should
be partially cooked.)
Meanwhile, for the dough: In the bowl
of a food processor place the flour, the 2 tablespoons butter, and the
sugar. Process for about 10 seconds. Add the milk and process for another
10 seconds. Transfer the unformed dough onto a sheet of plastic wrap and
press on it until it forms a cohesive ball. Place another piece of plastic
wrap on top of the dough and roll it with a rolling pin between the two
plastic sheets to create a circle about the diameter of your skillet (10
inches). Refrigerate the dough (still encased in plastic) to firm it slightly.
After the pears have cooked for 20 minutes,
fill their hollow centers with the almonds and raisins. Remove the dough
from the refrigerator, peel off the top sheet of plastic wrap, and invert
the dough on top of the pears. Peel off the remaining plastic sheet. Place
the skillet in a pre-heated 400 F oven for about 30 minutes. (By then,
the dough should be nicely browned on top and, when you tilt the pan, there
should be a rich layer of caramel in the bottom.) Set the skillet aside
until serving time.
If the pear tatin has cooled beyond lukewarm
at serving time, rewarm it on top of the stove until the caramel is soft
again (the whole mixture will move in the pan when you shake it.) Not more
than 1/2 hour before serving, invert a serving plate on top of the dough
and turn the warm tart out onto the plate. Slice into portions, serving
half a pear per person and serve.
CFF Shared by Jenny
Strawberries with Balsamic
Vinegar & Black Pepper
1 qt strawberries -- washed and hulled
3 tbsp cane or brown sugar -- (3 to 4)
2 tsp balsamic vinegar
1/8 tsp freshly ground black pepper
1) Halve strawberries if large. Cut in
thirds or quarters if very large. Put in a mixing bowl and sprinkle with
sugar. Toss and set aside for 30 minutes.
2) Sprinkle vinegar and pepper on berries
and toss again.
CFF Shared by Mary
Tropical Crumble
Recipe By: Dallas Morning News
1/2 lg pineapple, peeled, cored and cut
into -- 1/2 inch cubes
4 lg seedless oranges, peeled, white
pith cut -- off, sectioned
3 tbsp fresh lemon juice
1 cup shredded unsweetened coconut, --
divided
3/4 cup granulated sugar -- divided
1 cup flour
1/2 cup firmly packed brown sugar
1/2 cup unsalted butter -- softened
Preheat oven to 350 F. Generously butter
an 8-inch square or oval pan or baking dish. Toss the pineapple and orange
with the lemon juice and half of the coconut. Heap into the buttered dish.
Sprinkle 1/4 cup granulated sugar over all.
Mix the remaining coconut with the remaining
1/2 cup granulated sugar. Add the flour and brown sugar and use your fingers
to
rub in the butter until the mixture is crumbly. Pat onto the fruit.
Bake until the top begins to turn golden,
about 45 minutes. Serve with sweetened whipped cream or vanilla ice cream.
CFF Shared by Leilani
Caramel Apple Salad
1 container frozen whipped topping thawed
-- (8-0z.)
1 pkg instant butterscotch pudding
1 can crushed pineapple -- (8-0z.) undrained
3 cups diced apples
1 cup dry roasted nuts
1 cup mini marshmallows
Mix whipped topping, pudding, and crushed
pineapple with juice. Add apples, roasted nuts, and marshmallows.
Keep in refrigerator.
CFF Shared by Dee
Chopped Fruit Salad
Dressing:
1/2 cup sugar
1 tsp dry mustard
1/2 tsp salt
1/4 cup cider vinegar
1 cup vegetable oil
1 tsp vanilla
Salad:
1 ripe mango -- peeled, pitted and coarsely
chopped
6 oz fresh pineapple -- coarsely chopped
2 kiwifruit -- peeled and coarsely chopped
1 1/2 cups fresh strawberries -- stemmed
and coarsley chopped
1 banana -- peeled and coarsely chopped
1/4 cup honey-roasted almonds
Flaked coconut
Leaf lettuce
Make Dressing: Combine all ingredients
in a blender and blend until thickened and well-combined. Transfer to jar
or serving container, cover and refrigerate until serving time. (Can be
made in advance and will keep 1-2 weeks in the refrigerator.)
Make Salad: In medium bowl, combine fruits
and almonds. Sprinkle with coconut. Add dressing to taste and toss to lightly
coat. Place salad on individual plates lined with lettuce leaves. Makes
3-4 servings.
CFF Shared by Leilani
