id.
Place your fruit cup or serving of fruit in with the
Combine all ingredients in large bowl; mix well. Cover tightly. Store in a cool, dark place at least overnight or for up to a month, stirring occasionally.
Use this basic fruit mixture recipe to make one deep 9-inch round cake, one boiled pudding and about 48 fruit mince tarts.
Prepare the fruit according to the type - peel,
igest quality. Pour one level cup if whiskey and drink. Repeat
eat tasting easy to make fruit skewers for kids. A great
Mix the fruit and nuts in a small bowl. Combine the lemon juice and honey, and pour over the fruit. Fold in the chopped cookies.
Serve in a dessert bowl and garnish with mint leaves.
In a small saucepan comine the sugar and the water. Bring to a boil, stirring until the sugar is disolved, and simmer it for 4 minutes. Let the sugar syrup cool.
In a large bowl, stir togehter the sugar syrup, bourbon, minced mint and the fruit, and chill the fruit, covered, stirring it 2 or 3 times, for 2 hours or overnight.
For service, garnish the fruit with the mint sprigs.
Drain fruit cocktail and Mandarin oranges well.
Place in large bowl.
Sprinkle pudding over fruit.
Add 1 cup pineapple juice.
If not quite enough, add water to make 1 cup.
Stir in fruit and chill.
Serves 8 to 10 people.
Slice all fruits into small bite-size pieces.
Pour over fruit the orange juice, using a little less water than called for in package directions.
Needs to be refrigerated at least 2 days before serving.
Serve in a fruit cup over orange sherbet ice cream.
ups flour and 1/2 cup Recipe #453973 (one batch without added
Pour can of undrained fruit cup into 13 x 9 x 2-inch baking dish.
Sprinkel 1 box Duncan Hines yellow cake mix (dry) over fruit cup.
Dribble 1 stick melted margarine over cake mix.
Bake at 350\u00b0 for 1 hour.
Serve with Cool Whip.
Serves 12 to 15.
Good dessert for a crowd.
Several people can each make dessert and they will all be the same.
In a small bowl, combine fruit.
Divide into 4 bowls.
Put a rounded tablespoon of yogurt over fruit in each bowl and sprinkle with a dash of cinnamon.
In large bowl combine undrained pineapple chunks, undrained mandarin orange sections and undrained fruit cocktail with the flaked coconut and lemon juice.
Sprinkle the instant lemon pudding mix over the fruits and toss lightly to combine.
Chill. Just before serving, peel and slice bananas; fold into fruit mixture.
Serve in dessert dishes; top with approximately 2 1/2 tablespoons Cool Whip.
If desired garnish with tiny bit of grated lemon or grated orange peel.
Serves 9.
Reserve small amount of drained fruit for garnish.
Combine pudding and fruit thoroughly.
Blend in Cool Whip until completely mixed.
Serve in nice glass dish (top with reserved fruit) to show off how delicious it looks!
o cool.
Place in fruit cups. Whip the cream until
Mix fruit cocktail and dry pudding mix together.
Refrigerate at least 2 hours.
(Lite fruit cocktail and sugar-free pudding mix can be used.)
You can use bananas and a bit of other canned fruit.
Also good with French vanilla, banana or pistachio puddings.
Mix all fruit in a large bowl.
Spoon into small Dixie cups. Cut squares of foil to fit tops.
Place over fruit filled cups. Place in freezer.
Take out as you would like.
Best when kind of slushy.
Great for summer cooler offer.
Peel and segment navel oranges, remove all membrane, and chop coarsely.
Chop figs and combine with navel oranges in large bowl.
Slice bananas and add.
Squeeze juice from juice oranges and pour over fruit.
Stir in raisins, walnuts and wine.
Add sugar (if any) to taste.
Slice cake horizontally into 3 to 4 layers.
Mix cooked pudding and drained fruit cup.
Place one cake layer on plate.
Cover with portion of pudding/fruit mixture.
Repeat, ending on top with a cake layer.
Frost with whipped cream.
Refrigerate overnight so cake will absorb other ingredients.
Slice and serve.
Drain mandarin orange sections and cherries. Combine with grapes and apples. Cover and chill until serving time.
At serving time spoon fruits into saucer shaped champagne or sherbert glasses. Fill glasses with chilled champagne.
Garnish these elegant champagne fruit cups with a mint sprig, lemon balm, or fresh edible flowers such as violets or rose petals.
Makes 8 to 10 servings. Salute!