Fabulous Fruit Dip
Fruit Dip
Fanciful Fruit Pizza
Fruit Celebration
Fresh Fried Apples
COCONUT-HONEY FRUIT DIP
(serve with fruit as an appetizer or dessert)
Place cottage cheese in the container of an electric blender. Cover; whirl at low speed until the cottage cheese is smooth, stopping 2 or 3 times to scrape down sides of blender with a rubber spatula. Transfer to a medium-size bowl. Stir in the yogurt, honey, coconut and orange rind until well mixed. Cover; refrigerate 1 hour or until chilled. Transfer the dip to a small glass serving bow, or for a more festive touch, to a chilled hollowed-out cantaloupe half; garnish dip with thin threads of orange peel, if you wish. Place the dip in the center of a large serving platter and arrange an assortment of seasonal fruit of your choice, but up into bite-size pieces or whole (if small enough), around the dip.
FABULOUS FRUIT DIP
1 8-oz pkg cream cheese
FRUIT DIP
1 8 ounce package cream cheese
Mix a cream cheese, marshmellow creme and extract with mixer until
smooth. Stir in almonds. Chill. Serve as a dip with fruit such as
grapes, bananas, apples, pears, etc. My favorite is to dip vanilla
wafers. Provided by Nancy Marcanti
FANCIFUL FRUIT PIZZA
1 pkg refrigerated sugar cookies
Head oven to 350. Slice cookie dough as directed on package. Arrange slices in bottom of 15x10x1-inch baking pan. Using floured fingers, press dough evenly into pan. Bake at 350 for 12-15 minutes or until golden brown. Cool completely. In a small bow., beat cream cheese, sugar and vanilla until fluffy. Spread mixture over cooled cookie crust. Arrange fruit over cream cheese. In small bowl, combine orange marmalade and water; blend well. Spoon marmalade mixture over fruit. Refrigerate at least 1 hour before serving. Cut into squares. Store in refrigerator. YIELD: 12 Servings
FRUIT CELEBRATION
1 (29-oz) can sliced peaches
Drain all fruit. Put all fruit except bananas and applesauce in a large bowl. Boil sugar and butter until sugar is melted. Add applesauce to butter and sugar mixture, and pour over fruit. Refrigerate overnight.
Preheat oven to 350F. Butter a 2-quart casserole. Chop bananas and add to other fruit; our all fruit into prepared casserole. Bake at 350 degrees for 45 minutes. Mix 3 T of brown sugar with almonds. Sprinkle over fruit and bake 15 minutes longer. YIELD: 10 to 12 servings
FRESH FRIED APPLES
1/4 C butter
Melt butter in a heavy, black, iron skillet, add apples and fry for approximately 10 minutes, turning as the apples brown slightly. Sprinkle with cinnamon and brown sugar to taste. Add honey and a dash of salt. These are delicious served with hot biscuits, and a great change of pace in the morning.
"Why do they put real lemon in detergent and artificial lemon flavor in food?"
"Why is a pear called a pear when there is only one?"
"If an orange is orange, why isn't a lime called a green, and a lemon called a yellow?"
1 container (16 oz) cottage cheese
1/4 C plain yogurt
1/4 C honey
1/4 C shredded coconut
1 t grated orange rind
1 7-oz jar marshmallow creme
Combine ingredients, mixing at medium speed on electric mixer until well blended. Serve with fresh fruit. YIELD: 2 Cups
2 jars marshmellow creme
1 teaspoon almond extract
4 ounces sliced almonds
1 8-oz pkg cream cheese, softened
1/3 C sugar
1/2 t vanilla
Fresh or canned peach slices, drained
Whole strawberries, cut in half
Fresh or frozen blueberries
1/4 C orange marmalade
1 T water
1 (29-oz) can pear halves
1 (15-oz) can pineapple chunks
1 (29-oz) can pitted plums
2 bananas
1 (16 oz) can applesauce
1/2 C maraschino cherries
1/3 C butter or margarine
3/4 C brown sugar (reserve 3 T)
1/2 cup slivered almonds (pecans may be substituted)
10 apples, cored but not peeled, sliced thin
Cinnamon
Brown sugar
1/4 C honey
Salt
