Coconut-Honey Fruit Dip
Fabulous Fruit Dip
Fruit Dip
Fanciful Fruit Pizza
Fruit Celebration
Fresh Fried Apples

Food For Thought


(serve with fruit as an appetizer or dessert)
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

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.


1 8-oz pkg cream cheese
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


1 8 ounce package cream cheese
2 jars marshmellow creme
1 teaspoon almond extract
4 ounces sliced almonds

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


1 pkg refrigerated sugar cookies
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

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


1 (29-oz) can sliced peaches
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)

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


1/4 C butter
10 apples, cored but not peeled, sliced thin
Brown sugar
1/4 C honey

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.


"If you put orange juice in the freezer, it becomes frozen. So why, when you squeeze an orange, doesn't it become squozen?"

"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?"

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