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.
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.
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.
Combine all in blender except fruit.
Chill for 1 hour.
Serve in dish with fruit.
op with your choices of fruit. My favorite is a large
Cream the
butter and sugar together and add eggs.
Add flour and
spices.
In
another bowl, mix all fruit well.
Add nuts and sprinkle
with
1/2 cup of flour.
Add cake mix; mix well.
Dough should drop from spoon slowly.
Pour into 2 tube pans which
have been well greased and floured.
Cook 2 hours in oven that has been preheated to 300\u00b0.
Dutch oven, combine prepared fruit, fruit juice and spices.
Bring
ark rum, pour over chopped fruit and nuts. Cover and let
the gloves truly work the best).
Let crispy rice cereal
nd then also mince dried fruit very, very finely in blender
Combine nuts, fruit, dates and raisins with 1/
Layer the end of a triffle bowl with some sponge fingers.
Add the jelly over the top saving half for later.
Leave to set in the freezer for approx 20-30mins.
Take out and layer with fruit.
Layer with the rest of the sponge fingers.
Add the remaining jelly.
Put back into the freezer for a further 20-30mins.
Top with more fruit.
Add the custard.
Leave in the fridge for best results.
NOTE: You can use as much fruit as you like or whichever fruit you like! This is one I liked the best.
Lightly grease a 9-inch square baking pan. Line bottom and sides with parchment paper, allowing paper to extend 1 inch above the edges for handles.
In a large bowl, combine Turkish delight, marshmallows, nuts, fruit and coconut.
Pour white chocolate over and stir to coat. Spoon mixture into prepared pan and press down well. Refrigerate until firm.
Drizzle with milk chocolate. Let stand until chocolate is set. Cut into pieces.
Prepare desired filling (recipes follows); set aside.
Preheat oven to 375\u00b0.
In large mixing bowl, cream butter, brown sugar and vanilla until light and fluffy.
Mix in flour and salt.
Reserve 1/2 cup mixture.
Press remaining mixture evenly in 13 x 9 x 2-inch pan.
Bake at 375\u00b0 for 10 minutes.
Beat cream cheese, sour cream, Equal and lemon juice in medium bowl until smooth.
Gently mix in fruit.
Spoon mixture into 12 paper lined muffin cups or spread in 10 x 6-inch baking dish. Garnish with pecan halves and additional fruit.
Freeze until firm, 6 to 8 hours.
Let stand at room temperature 10 to 15 minutes before serving.
ervings.
Farm Journal's Best Ever Recipes.
Stir bananas, pineapple chunks, red apples, Granny Smith apples, kiwi fruit, oranges, tangerines, mayonnaise, maraschino cherries, walnuts, celery, and coconut together in a large bowl to evenly mix. Pour reserved cherry juice over the mixture and stir. Cover bowl with plastic wrap and refrigerate until chilled, about 30 minutes.
nd salt.
Add eggs, fruit cocktail and vanilla and mix
Wash and stem grapes.
Peel and cut up cantaloupe and mush melon.
Peel and slice kiwi.
Slice red and green apples.
Drain pineapple.
Make sure to sprinkle \"Fruit Fresh\" over apples or they will turn brown.
More fruit may be used that are in season. Fruit may be prepared the night before and stored in ZipLoc bags in the refrigerator.
Apples do best if they aren't sliced too far ahead of time.
Place on tray or in a bowl and serve with fruit dip.
Serves 40 people.
Preheat oven to 425 degrees F (220 degrees C).
In a large bowl, mix together cherries, cherry pie filling, currants, cranberries, gooseberries, apples, sugar, cinnamon, and almond extract. Allow to set 15 minutes.
Spoon equal amounts of fruit mixture into 3 pastry-lined 9 inch pie pans. Dot each pie with 1 tablespoon butter. Cover each pie with top pastry. Seal edges and cut steam vents in tops.
Bake in preheated oven for 45 to 50 minutes, until golden brown.