Fruit and Dessert Recipes

CREAM PUFF PASTRY –Wendee Bacon
1/2 c. butter1 c. boiling water1 c. pre-sifted flour1/4 tsp. salt4 eggs
Put butter and water in small saucepan; stir over high heat until melted and liquid is boiling rapidly. Add flour and salt at once; raise saucepan a few inches above heat. Stir briskly. Mixture will come away from sides of pan and form a ball in center.
Cook and stir 30 seconds more. Remove from heat. Break 1 egg into the paste; beat fast until smooth and fluffy. Repeat until all the eggs are used.
Drop by whatever size you want (1/4 cup) onto ungreased cookie sheet 3 inches apart. Bake at 350 degrees until puffed and golden 35-40 minutes. Cool away from drafts. Cut off tops and fill with filling or ice cream.
CREAM PUFF FILLING:
1/3 c. sugar2 c. milk2 tbsp. butter2 tsp. vanilla2 tbsp. cornstarch2 egg yolks, slightly beaten
Mix sugar, cornstarch and eggs in 2-quart saucepan. Stir in milk gradually. Cook over medium heat, stirring constantly until mixture thickens and boils. Remove from heat; stir in butter and vanilla. Cool and fill cream puffs.

Fresh Strawberry Pie --Rachel Cobia
(This recipe also works with peaches. Just replace the strawberry jell-o powder with peach, and the fresh strawberries with fresh peaches.)

Crust
2 C flour (plus more for consistency)
1 t salt
1 t baking powder
1 C vegetable shortening
ice water

Mix dry ingredients. Add in shortening with a pastry blender (a fork works too). Add more flour a little at a time until dough is in pea sized pieces. Using your hand, gently fold in just enough ice water to bring the dough together. As soon as it begins to stick together, form into a ball. DO NOT over handle or over mix the dough. Roll out on a generously floured surface (this makes about 1 1/2 crusts so you will not use all the dough but its not quite enough for 2 crusts). Transfer to a 9 inch pie plate and poke holes in the bottom with a fork. Bake at 425 for 10-15 minutes, or until edges are golden brown. Cool completely.

Filling
1 C sugar
1 C water
3 T cornstarch
3 T strawberry jell-o powder
2 T corn syrup
Fresh strawberries
Sweetened whipping cream

Mix sugar and cornstarch in a saucepan and add the water. Cook over medium high heat while stirring constantly until thick and clear. Remove from heat and whisk in jell-o and corn syrup. Cool completely. Fill cooled pie crust with fresh sliced strawberries and pour filling over the top. Chill for at least 2 hours. Serve with sweetened whipping cream (use hand mixer or kitchen aid with whisk to beat until soft peaks form. Add 1 t vanilla and powdered sugar to taste)...DON'T USE COOL WHIP OR REDI WHIP!! You need the real stuff :)

Blueberry Peach Cinnamon Muffins-- Chelsie Pedersen

½ cup blueberries
½ cup peaches, peeled and diced
3 cups flour
½ cup sugar
½ cup brown sugar
1 Tbsp baking powder
1 tsp salt
½ melted butter
3 eggs, beaten
1 cup milk

Topping
4 Tbsp melted butter
2 Tbsp sugar
2 tsp cinnamon

Mix flour, sugars, baking powder, and salt. Add butter, beaten eggs and milk, stirring until just bended. Carefully Fold in fruit. Fill greased muffing cups about 2/3 full. Bake at 400 degrees for 18-20 minutes, or until golden.
Brush tope with melted butter and sprinkle with cinnamon-sugar mixture.

Fruit Soup-- Denise Zemp

3 Tbsp Tapioca
2 ½ cups water
Bring to a boil and cool
Add:
6oz Orange Juice or 5alive
1 Tbsp lemon juice
2 Tbsp sugar
Pinch of salt
Then Add: What ever fruit you want:
Peaches
Grapes
Bananas
Kiwi
Honeydew
Family Fruit Salad-- Lucenda Usher
8 oz small curd cottage cheese
16 oz cool whip
2 cans 15 oz fruit cocktail (drained)
3 oz strawberry gelatin powder
1 cup marshmallows
Add Fruit of your choice if desired
Mix all above ingredients. Do not forget to drain fruit cocktail. Do not add water to gelatin. Refrigerate for one hour for best results.

Cherry Almond Dessert-- Tara Hille

1 cup margarine
1 ¾ cup sugar
4 eggs
1 tsp vanilla
1 ½ tsp baking powder
3 cups flour
2 cans cherry pie filling

Icing:
1/3 cup soft margarine
1 Tbsp water
2 cups Powdered sugar
½ tsp almond extract

Cream (beat) margarine and sugar; add eggs, one at a time, then add dry ingredients. Pour ½ batter on greased cookie sheet and spread out well. (it will be a thin layer) Spread cheery filling over top, then drop remaining dough on top in little pieces. Bake at 350 degrees for 30 minutes. Spread the following icing on while warm.

Icing:
Beat the ingredients well, until smooth. Add more water, if needed, or more powdered sugar to get a thin glaze.

Mal's Fruit Salad-- Malinda Williams

Two ripe white flesh peaches
1 pkg raspberries
1 pkg blackberries
1 pkg blueberries
pinch of powdered sugar (optional)

Peel and dice peaches. Wash the fresh berries and add to bowl of peach slices. Add powdered sugar acording to ripeness of peaches.

Chocolate Dipped Strawberries-- Brooke Stevenson

strawberries (as many as wanted)
bag of chocolate chips (ghiradelli is best)

Wash and dry all of the strawberries. Melt chocolate in a double boiler. If you don't have one, put chocolate chips in a microwave safe bowl and microwave for 30 seconds. Stir and continue microwaving for 15 seconds at a time, stirring after each time until smooth and melted. Hold each strawberry by the stem and dip into chocolate. Place the dipped strawberries on a plate or cookie sheet covered with wax/parchment paper. When all of the strawberries are dipped place them in the fridge for chocolate to harden. They only need to be refrigerated for about an hour. Enjoy!!!!

Homemade Ice Cream-- Mary Dawn Meier

5 c. cream
4 c. whole milk
1 can sweetened condensed milk
2 to 3 c. sugar
1/8 c. vanilla

Add flavoring - Ideas (Mrs. Richards Hot Fudge and Toasted Almonds, cooled, Mrs. Richards Caramel Topping, peach - canned peaches, or just plain vanilla is great). Freeze in ice cream freezer.

Easy Peach Cobbler--Joie Spencer, & Tiffany Caraway

1- 15 oz. canned peaches
1- 30 oz. canned peaches
1 pkg. yellow cake mix
1 stick (1/2 c.) butter

Spray the bottom of a 13"x9" pan. Pour both cans of canned peaches with juice into the bottom of the pan, and then cover evenly with the dry yellow cake mix. Cut slices of the entire stick of butter and place on top of the cake mix. Bake at 350 degrees for about 35-45 minutes or until the top is somewhat browned. Let it cool for about 10 minutes or so. Tastes great by itself or served with vanilla ice cream.

Fruity Coleslaw--Valerie Andelin

buy 1 bag of ready to eat coleslaw from the store (or you can cut up your own cabbage and carrots and make your own)
add 1 can chunky pineapple
cut up 1 apple
Mix everything together and lightly coat with Miracle Whip -the longer it sits, the wetter it will get so you don't need a whole lot of Miracle Whip

Greek Salad with Mizithra Cheese Emily Daniel

Tomatoes (seeds and excess juice removed) diced
orange bell pepper diced
yellow summer squash diced
green onions minced fine (whites included)
one clove garlic, minced

and I splashed apple cider vinegar on them and salt and peppered to taste. I let that set for 20 minutes while I got the greens ready and grated the Mizithra cheese. I used Pre-bagged Romaine lettuce, but you can use any sturdy green or red leaf lettuce.
Drain excess vinegar from vegetables and then toss with greens and grated Mizithra cheese. Add greek dressing as needed. (I used too much last night. You don't need very much because of the flavor you already get from the vinegar, salt and pepper and the cheese. I like St. Louis Bread Co's greek dressing. You can get it at the restaurant or Shop N Save.)

Berried Delight -Emily Gibb

1-1/2 cups HONEY MAID Graham Cracker Crumbs
1/4 cup sugar
6 Tbsp. butter or margarine, melted
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
2 Tbsp. cold milk
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
4 cups strawberries, hulled, halved
3-1/2 cups cold milk
2 pkg. (4-serving size each) JELL-O Vanilla Flavor Instant Pudding

MIX crumbs, sugar and butter in 13x9-inch pan; press onto bottom of pan. Refrigerate 15 min.

BEAT cream cheese and 2 Tbsp. milk in large bowl with wire whisk until well blended. Gently stir in half of the whipped topping. Spread onto crust; top with strawberries. Pour 3-1/2 cups milk into large bowl. Add dry pudding mixes. Beat 2 min. Pour over strawberries.
REFRIGERATE 4 hours or until set. Spread with remaining whipped topping just before serving. Store leftovers in refrigerator.

"Jamba Juice" Smoothies Alicia Alba

8 oz. juice or milk
2 big scoops ice cream (or non-fat frozen yogurt) or sherbet or both
1 cup frozen fruit (one type or a variety)

Ocean Sunrise:
raspberry juice, orange sherbet, strawberries, bananas

Caribbean Passion:
passion-mango juice, orange sherbet, peaches, mangos

Razzmatazz:
raspberry juice, raspberry sherbet, strawberries, bananas

Strawberries Wild:
apple-strawberry juice, vanilla ice cream, strawberries, bananas

Peach Pleasure:
peach juice, orange sherbet, peaches, bananas

Banana Berry:
apple-strawberry juice, vanilla ice cream, raspberry sherbet, blueberries, bananas

Mango Mango:
passion-mango juice, pineapple sherbet, mangos

Aloha Pineapple:
pineapple juice, pineapple sherbet, vanilla ice cream, strawberries, bananas

Orange A Peel:
orange juice, vanilla ice cream, strawberries, bananas

Peanut Butter Moo'd:
milk, vanilla ice cream, bananas, spoonful of chocolate syrup, spoonful of creamy peanut butter

Pumpkin Pleasure:
milk, vanilla ice cream, 1/4 cup frozen canned pumpkin pie filling (instead of fruit)

Nog Nog:
egg nog, vanilla ice cream, bananas


*** Add the ingredients in the order listed to give your blender an easier time of it

***Feel free to mix-it up and substitute as much as you want - just try to keep your ratio of liquid to ice cream to fruit about the same so that it will blend (add more liquid if you have problems).

***I tend to decrease the bananas in many recipes (or eliminate them completely) because the flavor can overpower the more subtle flavors.

***The original recipes call for a scoop of ice - I never do this because I think it just waters it down and makes it cheaper for the company to make (when I order from a smoothie place I always ask them to skip the ice - they usually add more of the other yummy ingredients to make up the difference)

***Most of these recipe combinations came from my memory of working at Zuka Juice, but you can go to the Jamba Juice website and look at their menu for more ideas of flavor combinations.


Fruit Pizza -Haydee Hyde ( I used only strawberries but you can use any berries and or any fruit) *from Anything Fruit night*

1 Pkg. Pillsbury sugar cookie dough
1/4 cup of sugar
1-8 oz. cream cheese
about 1 pint of strawberries.
Roll cookie dough on a pizza baking sheet and bake until done (it takes a little longer than the instruction on the pkg.) Let it cool. Mix the sugar and the cream cheese. Spread on cookie. Cut strawberries in slices and put them on top of cream cheese mixture. ENJOY!!!!!