Mixed Fruit Tortoni Recipe

Ingredients:

1-1/2 c of raspberries (fresh or frozen); thaw if frozen
3 pks of diet topping mix (whipped, 1.3-oz each)
1-1/2 cup of milk (2%PRCTG%)
1/3 c of peeled pineapple (ripe); cored then cubed
1/2 c of cherries (sweet); pitted then halved
1/3 c of peeled apricots (ripe); pitted then cubed
4 Tbsps of sugar (refined)
1/4 c of nuts (pistachio or almonds); slivered and chopped

Instructions:

Blend the raspberries inside the processor till smooth then strain; discard the seeds.

Combine milk and topping mix inside a bowl then beat thoroughly till formed to soft peaks or about four mins. Fold in the pureed raspberry.

Save 12 pieces of halved cherries. Combine the rest of cherries with pineapple and apricots inside a bowl then sprinkle sugar; stir them well.

Fold the fruits onto the mixture of topping mix. Save two tablespoon of nuts and fold in the rest. Spoon half cup of the mixture onto 12 muffin cups, lined with cupcake paper cups.

Garnish saved halved cherries and saved nuts. Freeze till firm, about six hrs or for over a night. Serve chilled.

>> Mixed Fruit Tortoni Recipe

Chocolate Fruit Crispies Recipe

Ingredients:

6 c of crispy rice cereals
1/2 c of dry apricots; chopped finely
1/2 c of semisweet chocolate morsels
Veggie cooking-spray
2 Tbsps of milk
10 ounces bag of large mallows
1/2 c of raisins

Instructions:

Combine, apricots, cereals and raisins in mixing bowl, then set mixture aside.

In 2-quarts saucepan, combine mallows, milk and chocolate. Cook over low-heat, stir for 10 mins or ’til chocolate is melted.

Carefully pour the sauce into cereal mix then blend well. You coat a 12×8x2-inch bake pan w/ veggie cooking-spray. You then spread the mixture into the pan evenly.

Use fingers and press down mixture firmly. Have it covered and chilled ’til firm. Once chilled, slice into 1-inch square-cuts.

>> Chocolate Fruit Crispies Recipe

Kiwi Fruit Cream Recipe

Ingredients:

1 c of kiwi fruit (ripe, peeled and mashed)
1 pc kiwi (whole)
A dash of salt
5 Tbsps of sugar (refined)
2 Tbsp of cornstarch
1 tsp vanilla
2 pcs of eggs; separate yolk and whites
1 c milk (whole); heated
1/2 c whipped cream

Instructions:

Drain 1 c of kiwi (mashed) and remove juice. Using two pans, one with water boiling (double boiler), whisk yolks well.

Add a dash of salt, one half of sugar, cornstarch, 1 tsp vanilla then the heated milk. Blend well and continue cooking (for about eight minutes) til thick. Let it stand and allow to cool.

Whisk the eggwhites til stiff and gradually pour the remaining sugar. Using a spatula, fold in drained kiwi fruit, custard and the whipping cream then pour in goblets.

Chill in refrigerator and top with slices of fresh kiwi fruit before serving.

>> Kiwi Fruit Cream Recipe

Autumn Fruits With Sherry Sabayon Sauce Recipe

Ingredients:

3 eggyolks
2/3 c of sherry
1 tsp of grated orange rind
2 Tbsps of sugar
1 cantaloupe
2/3 c of whipped cream
2 pints of strawberries
1/2 c of sliced almonds
8 fresh figs
2 c of grapes (green)

Instructions:

Seed the cantaloupe the cut it into slices that are thin & peel. You cut the figs into small wedges then have strawberries halved.

Whisk eggyolks & sugar and place mixture on double-broiler. Whisk 1/2 of the sherry gradually.

Allow to sit over slightly boiling water then whisk ’til mixture will hold shape, about 3 secs once drizzled carefully from the whisk (approx 5 mins).

Remove mixture from water then refrigerate ’til cooled, whisk occasionally. You beat the cream ’til soft-peaks are formed. Fold it into the sabayon w/ remaining portion of the sherry & orange rind.

Arrange the slices of cantaloupe around middle of serving platter. Combine grapes & strawberries then mound at the center. You spoon the sauce evenly over & sprinkle w/ almonds.

>> Autumn Fruits With Sherry Sabayon Sauce Recipe

Chicken Salad W/Grapefruit-Mint & Lemon Grass Recipe

Ingredients:

Oil (vegetable)
40 shrimp-chips
1 Tbsp of peanuts (unsalted)
1 ounce of dry shrimps; soaked into heated water (30 mins)
1 Tbsp of sesame seed
2 ounces of fresh pork-sides
1 medium cucumber (unpeeled); halved lengthwise, seeds removed & thinly sliced
Salt
2 ounces of shrimps in shell (uncooked)
1 shredded large carrot
1 ounce of chicken; cooked & sliced thin into strips
1 c of bean sprouts (fresh)
1 Tbsp of mint; chopped
1 large grapefruit; peeled, sectioned crosswise, cut into 1-inch pcs
1/2 Tbsp of lemon-grass
Sprigs (cilantro)
1 minced garlic clove
1 & 1/2 Tbsps of Nuoc-Mam sauce plus 1/4 tsp
Blackpepper powder
1/2 Tbsp of sugar
1 seeded chili-pepper; minced
2 large eggs
1/2 Tbso of vinegar (rice)
1/2 Tbsp freshly squeezed juice of lime

Instructions:

For your pancakes, you beat eggs, pepper and Nuoc-Mam sauce w/ 12 tsp of water. Brush bottom part of stick-free omelet-pan w/ oil then place it over mid-heat ’til heated through.

Pour one-half of mix then tilt pan quickly to evenly spread your mixture. Pancakes must be as thin as paper. Turn & cook the opposite side about fifteen secs. Set it aside.

Combine chili, garlic, sugar, juice, Nuoc-Mam sauce & vinegar in mixing bowl, stirring to thoroughly blend. Set it aside this dressing for a while.

Pound the dry shrimps in processor ’til finely crushed. Set it aside. You cover pork w/ water then boil slowly over high-heat.

Adjust heat then boil it for another 30 mins or ’til juice runs clear once you pierce pork meat. Rinse pork w/ ice water when done.

Cook the fresh shrimps in rapidly-boiling water for 2 mins or ’til it starts to be pink. Rinse w/ ice water then drain, have them peeled, deveined then sliced into halves lengthwise.

Shred shrimps then set them aside. Sprinkle a bit of salt all over carrots and cucumber then allow to stand about fifteen mins. Rinse w/ ice water then squeeze well manually.

Dip beansprouts quickly in boiled water w/ salt. Rinse w/ ice water then drain well. Cut pancakes evenly in thin strips.

You combine them into dry shrimps, shredded fresh shrimps, carrot, cucumber, chicken, beansprouts, lemon-grass, mint, sesame seed and grapefruit.

Mix thoroughly manually then have your dressing mix poured over recently prepared mix. Transfer into serving platters then sprinkle w/ peanuts. Garnish w/ cilantro then serve w/ shrimp-chips.

>> Chicken Salad W/Grapefruit-Mint & Lemon Grass Recipe

Pink-Grapefruit Gelatine Recipe

Ingredients:

2-3/4 c of juice (freshly squeezed pink grapefruit)
5 envelopes of gelatin (unflavored)
1/2 c of sugar

Instructions:

Combine gelatin and a cup of juice; let it stand for 5 mins till softened.

Combine 1-1/2 cups of water and sugar in a saucepan above moderately high heat; let it boil while stirring occasionally till sugar has dissolved.

Pour the hot syrup above the gelatin and mix thoroughly till the gelatin has dissolved. Add the rest of the juice; stir thoroughly.

Pour on a 9×13-inch Pyrex or glass dish. Cover then place inside the refrigerator till set, or about four hrs. Before serving, cut the gelatin to 1-inched cubes. Serve on chilled stem glasses.

>> Pink-Grapefruit Gelatine Recipe

Orange Fruit Cremes Recipe

Ingredients:

A pkg of orange gelatin (sugar-free, 4-serving-size package)
3/4 c of water (boiling)
1/2 c of juice (orange, add ice cubes to get 1 cup)
1 c of milk (lowfat or nonfat)

Instructions;

Combine (boiling) water and gelatin, mix thoroughly till gelatin has dissolved completely. Add the juice with the ice; stir thoroughly till ice have dissolved. Stir in the milk and refrigerate.

Serve chilled. Garnish slices of oranges if preferred.

>> Orange Fruit Cremes Recipe

Mrs. Fields Carrot Fruit Jumbles Recipe

Ingredients:

2-1/2 c of flour (all purpose)
1 tsp of baking soda (Arm & Hammer)
1/2 tsp of baking powder (Calumet)
1/2 tsp of cloves (ground)
2 tsps of cinnamon (ground)
1/4 tsp of salt
3/4 c of sugar (dark brown)
1 c of oats (quick, not instant)
3/4 c of sugar (white)
1 c of softened butter (salted)
2 pcs of eggs (large)
2 tsps of vanilla extract (pure)
1/2 c of canned pineapples (crushed); drained
2 c of carrots; grated
1 c of walnuts; chopped

Instructions:

Preheat the oven at 350 degrees F. Combine baking soda, flour, Calumet, cloves, oats, cinnamon, and salt inside a bowl; mix thoroughly. Set on the side.

Combine sugars and butter; beat thoroughly till grainy. Scrape the sides. Add vanilla extract and eggs; beat moderately till fluffy and light. Add pineapple, walnuts, and carrots; blend them well.

Add the mixture of flour; beat gently till combined, don’t over mix. Scoop a teaspoonful of the mixture; drop on ungreased cooking sheets, about 1.5-inches apart.

Place inside the preheated oven and bake for 13 to 15 mins, without browning them. Transfer the cookies at once onto a flat and clean surface. Let them cool.

>> Mrs. Fields Carrot Fruit Jumbles Recipe

Multi Blend Fruit Cobbler Recipe

Ingredients:

1-1/2 Tbsps of butter
1-1/2 c of flour (AM, multi blend)
1 tsp of baking powder (non-aluminum)
1/2 c of honey (pure)
1 pcs of beaten egg (or egg replacer)
1 c of milk (or milk substitute)
2 c of fruit (fresh or canned); drained

Instructions:

Melt the butter on a 9×9-inch square baking pan. Combine flour, non-aluminum (baking) powder, egg, milk, and honey; mix thoroughly. Pour onto the buttered pan.

Place the fresh/canned fruits above the batter; spread evenly. Bake for half an hour, 400 degrees F.

>> Multi Blend Fruit Cobbler Recipe

Mixed Fruit Cobbler Recipe

Ingredients:

For the Filling:
2 pcs of pears; cored & cut to 1/2-inch chunks
1 pc of apple (Granny Smith); cored and cut to 1/2-inch chunks
2/3 c of sugar (refined)
3/4 tsp of cinnamon (ground)
1/4 tsp of salt
1/8 tsp of cloves (ground)
1 pc of apple (Mcintosh); cored and cut to 1/2-inch chunks
16-1/2 oz of cherries (pitted, canned)
2 Tbsps of tapioca (quick cooking)
1/4 tsp of nutmeg (ground)
1 tsp of lemon zest; grated

For the Topping:
1-1/2 c of baking mix (Bisquick)
2 Tbsps of sugar (refined)
1/2 c of mixed nuts (unsalted); chopped
2 Tbsps of butter
1/2 c of milk
1 tsp of cinnamon sugar

For the Brandied Cream:
2 Tbsps of brandy
1/2 c of cream (heavy)
2 Tbsps of confectioner’s sugar

Instructions:

Preheat the oven at 350 degrees F. Grease one 10-ich square (baking) dish or pan.

Combine the pears, apples, sugar, cinnamon, cloves, salt, cherries, tapioca, nutmeg, and lemon zest; stir thoroughly and spoon onto the greased dish.

Combine baking mix, sugar, milk, and butter; mix thoroughly till mixture has smoothened. Add the nuts then stir thoroughly.

Drop spoonfuls of topping above the filling mixture. Sprinkle the cinnamon sugar and bake for 50 to 60 mins till slightly browned.

Combine cream, brandy, and confectioner’s sugar; beat thoroughly till creamy and formed to (soft) peaks. Serve cobbler warm and place the cream on the side.

>> Mixed Fruit Cobbler Recipe

Miascia — Mixed Fruit Tart Recipe

Ingredients:

1/4 c of raisins
2 Tbsps of flour
1/2 c of water (boiling)
8 pcs of sliced bread (white)
1.5 c of milk
1 c of pears; peel and chop
1/4 c and 2 Tbsps of sugar
2 Tbsps of cornmeal
3 pcs eggs; beat lightly
1 tsp rind (lemon)
1/2 c of grapes (red & seedless); cut in half
2 tsps rosemary (freshly chopped)
2 tsps of olive oil

Instructions:

Pour raisins on the boiling hot water then let it stand to cool (about fifteen minutes). Drain then set it aside.

Cut crust portions of bread then cut four triangles from each of the slices.

Place bread slices on a thirteen by nine inch pan and pour over with one half cup of milk. Let this stand for five minutes so milk can be absorbed well.

Spray cooking oil on a ten inch dish and arrange bread cuts at the pan bottom. Top this with apples and pears. Inside a bowl, mix flour and milk and whisk til well blended.

Add sugar, rind, cornmeal then eggs and mix thoroughly. Pour this mixture on top of the fruits and bread then top using the raisins, then grapes.

Sprinkle rosemary then put drops of olive oil, then dash with the rest of the sugar. Set oven at 350 degrees F and bake for fifty minutes. Allow to cool, cut then serve.

>> Miascia — Mixed Fruit Tart Recipe

Pomelo (Grapefruit) Cream Pudding Recipe

Ingredients:

1-1/3 c of juice (pomelo or grapefruit)
1-1/2 tsps of cornstarch
3 pcs of eggs (large)
2/3 c of sugar (refined)

Instructions:

Mix cornstarch with (1 tablespoon) juice; stir till smooth. Place the rest of juice on a non-aluminum saucepan above moderate heat.

Add sugar; cook till sugar has melted, while stirring constantly. Add in mixture of cornstarch; whisk thoroughly; take out from heat.

Lightly whisk all the eggs inside a bowl; add juice onto the beaten eggs, while whisking continuously. Pour mixture onto a (souffle) dish then cover it with foil and seal its rim.

Place the dish inside a steamer; steam for thirty-five mins. Take out the dish then let it cool. Place inside the refrigerator till chilled.

>> Pomelo (Grapefruit) Cream Pudding Recipe

Basic Rum Pot Fruit Recipe

Ingredients:

2 c of cherries
2 c of currents (black)
2 c of apricots
10 c of sugar
3 c hulled strawberries
2 c of pears
2 qts of rum
2 c of gooseberries
2 c of currents (red)
2 c of raspberries
2 c of plums

Instructions:

Sprinkle the strawberries w/ 1 & 1/2 c of sugar. Have it covered & stand for 30 mins. Place inside rum-pot & pour enough amount of your rum, covering fruit for about 2/3 finger-widths.

Place a clear wrap over rum-pot & seal on lid. Store in cool area and you stir in fruit every 2-3 days gently. Start w/ gooseberries then add rest of ripen fruits into neat layers.

Mix 1 c fruit w/ 1/2 c sugar the add into rum-pot, adding enough amount of your rum. Shake pot once every 2 weeks, making sure the layer on top is well covered w/ rum.

>> Basic Rum Pot Fruit Recipe

Orange Sherbet-Fruit Mold Recipe

Ingredients:

20 ozs of pineapple (chunks, canned); drained and halved, save the juice
16 oz of orange segments (Mandarin, canned); drained well
2 pcs of bananas (ripe); quartered & sliced
3 oz of gelatin (orange)
3 oz of gelatin (lemon)
1 c of water (boiling)
2 c of softened sherbet (orange)

Instructions:

Combine oranges, bananas, and pineapple; set on the side. Combine gelatins with the boiling water on a saucepan above gentle heat; stir constantly till dissolved completely.

Take out from the heat then add sherbet; stir thoroughly till blended well. Fold the combined fruits onto the mixture of gelatin.

Wash (cold) water on a 6-cup mold. Pour the mixture of gelatin onto the mold and refrigerate till firm and chilled. Unmold on a chilled plate. Serve at once with the dressing and garnish slices of orange.

>> Orange Sherbet-Fruit Mold Recipe

Fruit Slush Mix Recipe

Ingredients:

4 c of sugar
A can of juice (pineapple, 46 ounces)
4 c of water
A can of frozen juice (orange, 6 ounces)
1/2 c of juice from lemon

Instructions:

Combine water and sugar im saucepan. Have it heated ’til sugar dissolves. Add the orange concentrate, and juices. Fill 6-7 icu-cube trays w/ mixture.

Place in the freezer ’til firm. You remove the cubes individually from trays then store them on transparent bags.

Fill individual glasses w/ prepared cubes. Cover w/ ginger-ale. Stand for 15 mins, stir then serve.

>> Fruit Slush Mix Recipe

Fruitcake Cookies Recipe

Ingredients:

16 ounces of yellow candied chopped pineapples
2 c of golden raisins
8 ounces of red cherries
8 ounces of green candied chopped cherries
4 c of chopped pecans
3 & 1/2 c of all-purpose flour
1 c of firmly packed sugar (brown)
1/2 c of softened butter
4 separated eggs
3 Tbsps of milk
1 Tbsp of baking soda
1 tsp of ground cinnamon
1 tsp of ground nutmeg
1/4 c of brandy

Instructions:

Combine candied pineapples and cherries, red cherries, raisins and pecans, stir well to combine. Cream the butter then gradually the sugar, beat using a mixer at mid-speed.

Add eggyolks, mix well. Have the baking soda dissolved in 3 Tbsps milk then add this into creamed butter mixture. You add in the spices, 2 & 1/2 c flour and brandy, mix well.

You beat the eggwhites ’til stiff then fold this into the batter. Add the fruit mix in. Scoop and drop heaping teaspoonfuls of dough into greased flat baking sheets.

Have it baked for 12-15 mins at three hundred twenty five degrees Fahrenheit. Cool once done.

>> Fruitcake Cookies Recipe

Chocolate Fruit Balls as Candy Recipe

Ingredients:

125 grams of chopped dry apricots
1/3 c of chopped sultanas
60 grams of grated chocolate (dark)
60 grams of butter
180 grams if extra-dark chocolate
2 tsps of orange zest (grated)
1/3 c of chopped raisins

Instructions:

Combine raisins, apricots, orange zest, dark choco and sultanas in bowl. Then roll 1 tsp full of the mixture, forming balls then have them refrigerated overnight.

You break remaining choco into small pieces. Have them placed in double broiler w/ butter. Stir well ’til smooth. Dip every ball into chocolate ’til coated evenly.

Place the fruit-balls on trays lined w/ foils then set them in cool area. You store the balls in tightly covered containers then place inside your fridge.

>> Chocolate Fruit Balls as Candy Recipe

Fruit Tarts Recipe

Ingredients:

1/2 of shortening (vegetable)
1 & 1/2 c of flour (unbleached)
5 ounces of American-cheese spread
2 oranges; peeled & sectioned
1/4 c of sugar
8 & 1/4 ounces of crushed pineapples
1/8 tsp of salt
5 tsp of cornstarch
1/2 c juice from and orange
1 Tbsp of juice from an orange
3/4 c of sharp cheese; shredded

Instructions:

For the shells: You combine cheese & shortening in mixing bowl. You add the flour into cheese mix and cut in ’til well-blended. Shape dough into 1 & 1/4-inch x 12-inch rolls, then completely wrap in waxpaper.

Place in your refrigerator for 60 mins or more. Prepare the oven. Heat it to three hundred seventy-five degrees Fahrenheit. Unwrap dough after removing from your refrigerator.

Slice into 1/8 inch thick. Place a dough slice into 12 muffin tins. Overlap five cuts around outside part of every cup. Press gently together and have bottoms pierced as well as the sides using your fork.

Have the dough baked for 18-20 mins ’til browned lightly. Cool pans then slowly remove your tart-shells once cooled.

For the filing: You cut every section of orange then set them aside. Have pineapple can drained and save the juice. Combine all the juices in saucepan.

Add in sugar, salt and cornstarch. Stir gently while cooking over mid-heat ’til mixture is thickened & bubbly. Add in crushed pineapples and pieces of orange. Have it refrigerated for an hour.

Scoop your chilled tart filling carefully into prepared shells then sprinkle w/ 1 Tbsp of cheese. Chill.

>> Fruit Tarts Recipe

Mexican Fruit Dessert Recipe

Ingredients:

3 pcs oranges; pare and section
3 pcs bananas; diced
1 pnt straberries; slice into two
1/4 c coffee liqueur
1/4 c of sugar (powdered)
1 c whipped cream (heavy)
Cinnamon; ground

Instruction:

Mix fruits with coffee liqueur. Add powdered sugar to whipped cream then whisk well. Chill until cream is stiff. Pour this over the mixed fruits, dash w/ cinnamon and serve.

>> Mixican Fruit Dessert Recipe

Blackberry Cobbler (Fruit Sweet) Recipe

Ingredients:

1/3 c of butter
3/4 c of water
1/2 c of fruit-sweet or more
1 & 1/2 tsp of baking powder
2 c of blackberries
2 tsps of extract (almond)
1 c of flour

Instructions:

Prepare your oven. Heat it to three hundred fifty degrees Fahrenheit. Have butter melted in 9-inch square-shaped pan.

Mix baking powder & flour. Add in water & fruit-sweet, mix it very well. You pour this mixture over butter.

You combine extra fruit-sweet & extract, stir both together and then carefully pour into batter. Have it baked for 25 mins.

>> Blackberry Cobbler (Fruit Sweet) Recipe

Chocolate Covered Fruits Or Nuts Recipe

Ingredients:

8 ounces of milk chocolate
4 small oranges
2 Tbsps of margarine
24 unhulled strawberries (whole)
36 cherries with stems (Maraschino)
36 nuts (Brazil)

Instructions:

Peel the oranges & divide into sections, leave membrane intact. Place margarine and chocolate in double broiler, stir ’til chocolate melts and achieves smooth mixture.

Immerse completely dried fruits into melted chocolate. You place every section of orange on fork tines then dip them into chocolate, completely cool. Place them on greased biscuit sheets then chill ’til firm.

>> Chocolate Covered Fruits Or Nuts Recipe

Cookie: Fruit Preserve Bars Recipe

Ingredients:

1 c of butter
1/4 c of sliced toasted almonds
1 & 1/2 c of flour
1 c of packed sugar (brown)
1/2 tsp of baking soda
1 & 1/2 c of uncooked oats
1/2 tsp of extract (almond)
1 c of fruits

Instructions:

Combine sugar, butter, soda and flour, mixing well. Add the extract as well as the oats. You spread the mixture evenly in greased 13×9-inch pan.

You spread w/ the oats into bottom part of the pan as well as half-inch of the outer edges. Sprinkle w/ almonds. Have it baked for 22-25 mins at three hundred seventy-five degrees Fahrenheit.

>> Cookie: Fruit Preserve Bars Recipe

Mustard Fruit Chutney Recipe

Ingredients:

1 Tbsp of water
1/2 c of sugar (refined)
2 tsps of mustard powder
2 pcs of peeled pears (ripe); cored and cut into dices
1/2 c of vinegar (cider)
1 pc of peeled mango (ripe); seeded and cut into dices
1/3 c of raisins (dark, seedless)
1 pc of onion (small); chopped finely
1 pc of garlic clove; chopped finely
1/4 tsp of pepper flakes (red); crushed
1/2 tsp of ginger (ground)
1/4 tsp of salt

Instructions:

Combine mustard and water on a cup; stir them well. Combine vinegar and sugar inside a saucepan; let it boil, while stirring constantly to let the refined sugar be dissolved.

Continue to boil it gently for 10 mins. Add mango, pears, raisins, mixture of mustard, garlic, onion, ginger, salt, and pepper flakes.

Boil it gently while stirring frequently till fruit becomes tender and almost all liquid has evaporated, about half an hour. Cool it completely before placing inside the refrigerator.

Refrigerate the cooled mixture for several hours, covered (maximum of one week). Serve it cold.

>> Mustard Fruit Chutney Recipe

Fruit Pudding Recipe

Ingredients:

1 c of raisins
1/2 tsp of all-spice
1 tsp of salt
Flour
1 c of molasses
1/2 tsp of cinnamon
1 c of chopped suet
1 tsp of soda
1 c of milk
1/4 c of boiled water
1/4 tsp of cloves
1/2 tsp of nutmeg

Instructions:

Combine ingredients together, lastly adding in the soda. Pour the mixture into greased mold. Tightly cover & steam it for three hours. Best when served w/ Brown-Sugar Pudding-Sauce.

>> Fruit Pudding Recipe

Chocolate Fruit Tart Recipe

Ingredients:

1 & 1/2 c of vanilla-wafer crumbs
1/2 c of melted butter
1/3 c of cocoa (Hershey’s) plus 3 Tbsps
1/3 c of fine sugar
8 ounces of softened creamcheese
1/2 c of sugar
1 Tbsp of milk
3 nectarines or peaches; peeled & sliced
1 tsp of extract (vanilla)
1 c of blueberries
2 c of halved strawberries
1 banana (medium); sliced
1/4 c of apricot or peach

Instructions:

Choco-Crumb Crust: Grease a 12 inch pizza baking pan. Stir cocoa, fine sugar and crumbs in the bowl. Add softened butter. Tightly press into sides and bottom of greased pan. Thoroughly chill.

Beat sugar & creamcheese in the bowl. You then add vanilla, cocoa & milk. Beat ’til well-blended and smooth. Spread this mixture all over the crust. Have it refrigerated ’til creamcheese mixture gets chilled.

You arrange the fruits on creamcheese mixture, from outer part towards the center ’til surface is fully covered. Have it heated ’til thin then slightly cool.

Spoon the fruits over then refrigerate it for 1-2 hrs prior to serving. Slice into thin wedges prior to serving.

>> Chocolate Fruit Tart Recipe

All Time Brownies (Fruit Sweet) Recipe

Ingredients:

2/3 c of butter (unsalted)
4 Tbsps of cocoa powder
1/2 c of sugar replacer (Fruit Sweet)
2 pcs of eggs (large)
2/3 c of flour
1/4 tsp of salt
1 tsp of baking powder (Calumet)
1/2 c of chopped nuts

Instructions:

Preheat oven at 325 degrees F. Coat with nonstick cooking spray on a 9-inch square baking pan.

Combine cocoa powder, butter, and sugar replacer; blend thoroughly then add eggs individually while beating continuously. Add Calumet, salt, and flour; mix thoroughly. Fold the chopped nuts into batter.

Pour onto the prepared pan. Bake for 15-20 mins.

>> All Time Brownies (Fruit Sweet) Recipe

Almond-Snow Fruit Boats Recipe

Ingredients:

4 pcs of apple (unpeeled); sliced thinly
3 pcs of banana (ripe); peeled and sliced thinly
3 pcs of pear (unpeeled); sliced thinly
2 pcs of pineapple (fresh)
2 pcs of strawberry; sliced into halves
1-1/2 lbs of grape (firm); halved and seeded
2 c of kumquat
1-1/2 c of whipping cream
1-1/2 c of sifted confectioner’s sugar
4 tsps of vanilla extract
1/4 tsp of almond extract
8 c of ice; crushed finely
3/4 c of toasted almonds; slivered
1/4 c of kirsch
3/4 c of juice (freshly squeezed orange)

Instructions:

Sprinkle (fresh lemon) juice on pears, bananas, and apples. Cut the pineapples into half and scoop out the flesh, leaving it hollow. Save the shell and the juice, discard the core.

Slice and cut the pineapple to cubes, 1/4 inch; transfer onto a mixing bowl then add the fruits. Toss them gently and cover. Place inside the refrigerator for 2 hrs.

(For ice cream)
Blend, confectioner, extracts, and cream inside a bowl. Slowly fold ice into the mixture till creamy.

Add the nuts, saved juice from pineapple, kirsch, and (orange) juice. Spoon the chilled fruits onto the shells of the pineapple and place ice cream on top. Serve at once.

>> Almond-Snow Fruit Boats Recipe

Oatmeal & Dried Fruit Cookies Recipe

Ingredients:

2 c of flour (whole wheat)
2 c of rolled oats
3/4 tsp of baking soda (Arm & Hammer)
1/2 c of sugar (brown)
1/2 tsp of salt
1 c of mixed fruit (dried); chopped
2/3 c of oil (corn oil)
1/2 c of buttermilk

Instructions:

Combine flour, oats, sugar, salt, soda, and mixed fruits inside a bowl; mix them well. Add buttermilk and oil; mix thoroughly. Roll it out into 1/8 inch thick.

Using a (cookie) cutter, cut into circles then arrange the circles on greased baking sheets. Bake at 350 degrees F for 15 to 20 mins. Let it cool.

>> Oatmeal & Dried Fruit Cookies Recipe