ake 15 minutes.
Spread fruit evenly over crust to within
Place the fruit and sugar in a mixing bowl and soak overnight in the strained tea.
Sieve the flour and mixed spice and warm the marmalade.
Add the flour, warm marmalade and beaten egg to the soaked fruit.
Mix well; pour the mixture into a greased loaf tin. Bake for 1 1/2 hours in 350\u00b0 oven.
Cool on a wire rack.
Serve sliced and buttered.
On waxed paper, mix flour, baking powder and salt.
In bowl, beat eggs.
Fold in powdered sugar and melted oleo.
Then fold in flour mixture, dates, nuts and candied fruit.
Bake at 325\u00b0 for 30 to 35 minutes.
Put glaze on top.
Mix powdered sugar, warm water, vanilla and a little oleo until blended.
Pour glaze over warm bars.
Mix yogurt and cinnamon together.
Add enough pancake syrup to dipping consistency and taste.
Dip fruit into mixture.
Mix together berries or fruit, water, Jell-O and sugar.
Place into a 2-quart casserole, cover and place in microwave on High for 5 to 7 minutes, stirring after 3 minutes. In a small bowl, stir together biscuit mix, the 1/4 cup sugar, nutmeg, milk and vanilla. Stir only enough to blend.
Using a tablespoon, drop 8 dumplings on top of Jell-O mixture in a circle around the edge of the dish. Place uncovered dish in microwave oven and cook for 5 to 7 minutes, giving dish 1/4 turn every 2 minutes until dumplings are no longer doughy.
This is a faster version of the Fruit and Wine appetizer.
orn cereal and diced dried fruit. Allow the mixture to cool
eat tasting easy to make fruit skewers for kids. A great
Spoon 2 tablespoons yogurt into eight popsicle molds. Freeze 1 hour, until almost set.
In a food processor, process watermelon, strawberries and honey together, until smooth. Pour evenly among molds. Freeze 1 hour. Insert popsicle sticks.
In a clean food processor, process mango and pineapple juice together. Stir in passionfruit pulp. Pour into molds to fill. Freeze until firm.
Place sliced bananas and strawberries into the jar of a blender.
Puree fruit mixtures.
Pour mixture into popsicle molds and freeze until solid.
Unmold and lick until you get a brain freeze!
Place the yogurt, fruit (slightly thawed if using frozen) and honey in a blender.
Blend to desired consistency (some kids like the fruit chunky and others like it smooth).
Pour into paper cups, filling them 3/4 full.
Cover the cups with foil. Make slits in the center of the foil covers and insert the popsicle sticks.
Put in the freezer for about 5 hours or until frozen solid.
When ready, peel off the paper cup and eat.
Dissolve gelatin in boiling water.
Add fruit puree.
Stir until well blended and pour into paper cups.
Cover cups with foil. Make slits in centers of foil covers.
Insert popsicle sticks in slits to keep them upright.
Freeze.
Peel off paper; cut and eat. Makes 3 pops.
One pop equals 1/3 fruit.
Pour fruit and juice into a food mill.
Blend until fruit and juice look like a smooth, thick soup.
Fill a 5-ounce cup with fruit mixture to 1/4 inch below top and place in freezer.
After an hour, when fruit mixture should be partially frozen, put a plastic or wooden spoon or popsicle stick down into the center of each cup.
Return cups to freezer.
In about 3 hours, fruit mixture should be completely frozen.
Take a cup out and warm between hands until popsicle can be pulled out of the cup by the handle.
Place the mixed blueberries, raspberries, strawberries, sliced bananas, yogurt, and sugar into a blender. Cover, and blend until fruit is chunky or smooth, as desired.
Fill paper cups 3/4 full with fruit mixture. Cover the top of each cup with a strip of aluminum foil. Poke a popsicle stick through the center of the foil on each cup.
Place the cups in the freezer for at least 5 hours. To serve, remove foil and peel off the paper cup.
he side of each candy bar piece.
Form about 2
Divide melon balls between paper cones. Thread melon and pineapple chunks onto popsicle sticks. Serve with strawberries and grapes.
Place peeled bananas and cored strawberries in a blender and pulse for a few seconds, add three cups of strawberry or plain yogurt and one container of frozen concentrate pineapple orange juice. Blend well.
Pour mixture into popsicle molds or you can use disposable cups. Simply place plastic wrap over each cup and push popsicle sticks 3/4 of the way through the plastic so they will remain upright. Freeze for six hours and enjoy!
ith a copy of this recipe: http://www.guardian.co.uk
Preheat oven to 350 degrees.
Grease a 9x13 pan.
Beat together eggs and oil.
Sift together dry ingredients except fruit. Add flour to eggs, combine, then stir in fruit, nuts, and chips.
Spread evenly in pan, bake 30 minutes, they are still soft when done.
Cool, cut into 24 pieces, wrap in foil and freeze.
You will need 12 plastic cups or popsicle molds (3 ounces each) and 12 popsicle sticks.