ake 4 cups of frozen fruit (berries, peaches, a mixture, etc
large bowl, toss the fruit with the granulated sugar and
Process all ingredients in a blender at high speed until smooth.
Pour in a glass and serve immediately.
SMOOTHIE TIPS.
Keep Europe's Best fruit frozen when preparing smoothies.
Adjust texture by adding more or reducing amounts of ingredients.
For a creamier Europe's Best smoothie, add yogurt, soy milk, ice cream or milk.
Add a little honey or brown sugar for a sweeter beverage.
Mix all together and let stand overnight before baking. Bake at 250\u00b0 for
3
1/2
hours.
Makes\t5
pounds.
This
was copied from an original recipe sheet of Mother Reeves.
Place yogurt, vanilla and sweetener in blender.
Whirl, gradually adding frozen fruit.
Bananas, peaches, blueberries, strawberries or raspberries work best for this recipe.
In a 9\"x13\" dish mix fruit, lemon juice, sugar and cinnamon. Pour water over the mixture. Put oatmeal mixture over the fruit in large lumps. Bake 375 degrees for 50 minutes or until top is golden brown.
OATMEAL TOPPING
Stir flour, brown sugar, oats, dried milk, cinnamon and ginger to mix. Cut in cold butter.
ottom of baking dish. Place fruit on top. Sprinkle reserved crust
o 375*F. Prepare fruit: slice large fruit (like apples and strawberries
eat tasting easy to make fruit skewers for kids. A great
nd pour onto top of fruit mixture,then put into oven
Combine all ingredients in a large bowl.
Store in an airtight container.
CAN BE STORED IN A COOL DRY PLACE FOR UP TO ONE YEAR.
To make crisp: Place pie filling in 8 inch square pan.
Cut butter into 1 cup of topping mix until crumbly.
Sprinkle over fruit.
Bake at 350 degrees for 30-40 minutes or until golden brown.
Mix fruit and nuts in a large bowl.
Sift dry ingredients over fruit and mix well. Beat eggs until light and fluffy.
Add vanilla. Blend into fruit. Batter will be stiff. Grease and put waxed or parchment paper in angel food cake pan and a loaf pan. Bake for 1 hour at 275\u00b0 and 1 hour at 250\u00b0.
Cool 10 minutes and remove from pan. Store in refrigerator.
Can leave cake in pan until you use it, then wrap in a cloth and store in refrigerator. Slice thin. Once all the fruit and nuts are mixed, the cake is simple.
Place fruit in large baking dish.
Mix flour, sugar and nutmeg.
Stir into fruit.
Mix in blender 1 cup flour, milk and butter; spread over fruit.
Combine 1 cup sugar and water in blender.
Pour over mixture in baking dish.
Bake at 350\u00b0 for 50 to 60 minutes.
r there about.
Mix fruit and juice with the rest
huck in the cup of fruit. mix on the turner. If
Combine flour, sugar and margarine with fork.
Pat 2/3 mixture into bottom of a 2-quart Pyrex dish.
Sweeten fresh fruit to taste.
Add water 1/2 up the bowl of fruit.
Mash to thicken. Pour thickened fruit into Pyrex dish.
Sprinkle remaining flour mixture on top.
Bake in oven preheated to 375\u00b0 for approximately 20 minutes.
Serve with ice cream.
Lightly grease a 9-inch pie pan.
Mix fruit with sugar and juice.
Spread in pan.
Put remaining ingredients in a bowl.
With hands, rub to crumbs.
Sprinkle evenly on fruit.
Bake at 375\u00b0 for 20 or 25 minutes or until bubbly and slightly browned on top.
Butter baking dish.
Add fruit.
Mix oatmeal, flour, salt, sugar, cinnamon and margarine until like crumbs.
Place on top of fruit.
Bake at 350\u00b0 for 45 minutes.
Serve warm with vanilla ice cream.
Combine all in blender except fruit.
Chill for 1 hour.
Serve in dish with fruit.
Put the can of fruit pie filing in a small baking dish. Spread the Jiffy cake mix on top of the fruit filling.
Dot butter or margarine on the cake mix.
Sprinkle chopped pecans on top. Bake at 350\u00b0 for 40 minutes.
Enjoy!