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.
eat tasting easy to make fruit skewers for kids. A great
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.
huck in the cup of fruit. mix on the turner. If
Combine all in blender except fruit.
Chill for 1 hour.
Serve in dish with fruit.
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.
op with your choices of fruit. My favorite is a large
an -a spring form works best (cake will rise almost half
ark rum, pour over chopped fruit and nuts. Cover and let
ith fresh fruit.
Spread fruit over cooled tart.
Best served the
1 1/2 cups) gingerbread scone mix, then list the wet
Filling:.
Simmer fruit and sugar in a saucepan
nd salt.
Add eggs, fruit cocktail and vanilla and mix
In a large bowl, combine fruits, marshmallows and pecans.
Fold in the Cool Whip topping and the mayonnaise into the fruit; toss lightly to combine well.
Transfer the mixture to a 8x8-inch dish.
Chill in the freezer for about 1 hour (NOT until solid).
Cut into squares.
*note* make sure that the canned fruit is VERY well drained, I like to pat off any excess moisture with a paper towel.
Also, if you plan to double this recipe, prepare in TWO separate pans.
Sift flour and salt really well together.
Add sufficient enough milk and cream gradually, to make a firm but not dry mixture (just enough milk to make a dough, which is easy to handle and not too sticky, without to much extra flour on the board).
Roll the mixture one way lightly. Cut and place scone shapes on a cold tray and brush tops with a little milk or melted butter.
Bake in an oven set at 220C for 8 to 10 minutes.
roof dish with the red fruit and sprinkle with the sugar
Melt margarine in pan.
Pour in a 9 x 13-inch pan, can of fruit with juice on top of margarine.
Pie fillings are best for this recipe.
Mix egg with flour and sugar.
Crumble on top of fruit and bake 45 minutes at 375\u00b0.