ixture over bread. Pour white wine over mushroom mixture. Sprinkle with
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 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.
ime zest. Stir in mixed fruit, wine, and molasses. Sift together flour
Combine all in blender except fruit.
Chill for 1 hour.
Serve in dish with fruit.
In a large pitcher, mix the sugar and lemon juice until sugar is dissolved.
Add the fresh fruit, wine and water.
Stir well, using the spoon to crush some of the fruit to release its juice.
Cover and refridgerate for at least one hour before serving.
dd remaining ingredients to pan (fruit, wine, broth, olives, salt, and pepper
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
Wash fruit.
Put in large kettle and cover with water.
Cook until soft, but not mushy.
Strain juice through cloth.
Cool. Measure into stone or enamel crock or jar.
For each gallon of juice, add 2 to 3 pounds of sugar.
Mix 1 teaspoon of dry yeast into a paste and spread on half slice of bread.
Place yeast side down on juice.
When juice begins to foam, remove bread.
It will work several days.
Skim as needed.
Dust the inside of a cooking bag with flour.
Place meat and fruit in cooking bag; sprinkle with brown sugar. Pour wine over all.
Tie bag securely.
Puncture 4 small holes about 4 inches apart in top of bag.
Place bag in shallow roasting pan.
Cook in a slow oven (325 F.) 1 1/2 hours. Place meat on serving platter; arrange fruit around meat. Serves 4-6.
NOTE: Look for roasting bag where they sell plastic wrap and parchment paper.
World's Best Recipes.
Mix wine, sugar and fruit in a glass bowl or pitcher. Let sit in the fridge for 18-24 hours. The mixture will have a somewhat syrupy consistency.
Before serving, stir in the brandy and cut the mixture with soda water until it has a thinner, more wine-like consistency.
Serve in wine glasses.
(You could use orange or lemon flavored soda instead of soda water.).
nto eighths.
Combine all fruit and spices in a large
Remove the skin of all the fruits and cut the fruit into small pieces. Put the fruit in a large bowl and cover the fruit with the sugar.
Pour enough wine to cover the fruit and sugar and place bowl in the fridge.
Leave it for at least 2 hours (longer preferred), and then mix it with the rest of the wine. Serve each drink with some fruit in the glass.
hicken and beef broths, red wine, parsley, thyme and bay leaf
alt and pepper.
Add wine and chicken broth and bring
ins.
Add the wine and fruit. Poach fruit gently on low heat
For a peach champagne fruit puree ~
Puree peaches, lemon
he prunes.
Mix the fruit and nuts in a bowl