Choose mason jars, pitchers, or water bottles depending on how/where
Melt butter; mix sugar, cake flour and baking powder.
Spread evenly in buttered baking pan; add fruit with water or juice and 1 cup milk (sweet or buttermilk).
Bake for 1 hour at 350\u00b0.
Add prepped fruit to a tall glass.
Add ice to the glass.
Pour sparkling water into glass.
Allow to sit for the flavors to infuse as you drink and enjoy!
Open the tin of fruit and strain the juice or
Boil 1 1/4 cups water in a small saucepan. Place
In a small saucepan, simmer fruit in water until tender, about 15 minutes.
Stir in sugar & mace.
Mix cornstarch with cold water, then add it to the fruit mixture.
Cook over medium heat until thickened, stirring constantly, but carefully to avoid breaking up the fruit.
Chill for at least 1 hour before serving cold, as is; with cream; or over a custard or pudding.
Stir gelatin in boiling water until well mixed.
Add fruit liquid or water; add lemon juice (if used).
Chill until partly firm.
Stir fruit into mixture.
Chill until firm.
Makes 6 servings, about 1/2 cup each.
In a large bowl, sprinkle Knox gelatine over cold water; let stand 1 minute.
Add boiling water and stir until gelatine is completely dissolved.
Stir in remaining fluids and sweetener. Chill mixture until consistency of unbeaten egg whites.
Fold in fruit and pour into mold or 2-quart serving bowl.
Chill until firm.
Makes 12 to 14 servings.
Wash and prepare fruit.
peel, core and chop
ill a large bowl with water. Hold the pomegranate in the
Over low heat simmer raisins, dates, dried fruits, cherries, hot water and cherry juice.
Beat eggs, add Crisco, sugar, molasses, dry ingredients and then add the fruit and water ingredients.
Bake at 250\u00b0 for 2 hours.
Drain fruit cocktail, reserving syrup.
In a saucepan, combine reserved fruit syrup, water and the lime gelatin.
Heat, stirring frequently, until gelatin is dissolved.
Gradually add hot gelatin mixture to cream cheese; beat with rotary beater until smooth. Chill until partially set (the consistency of unbeaten egg whites).
Beat whipping cream until soft peaks form.
Fold drained fruit cocktail, walnuts and whipped cream into gelatin mixture. Pour into a 3 1/2-cup mold.
Chill until firm.
Makes 6 servings.
Boil fruit in water for 5 minutes. Add 1 stick of margarine to fruit and set aside to cool. Mix remaining ingredients to make a batter. Add fruit mixture to batter and bake in a 9 x 13 pan for 25 minutes at 350\u00b0.
he sultanas.
Place the fruit and water into a large mixing
Mix fruit punch, water and strawberry Bullet in large container and freeze.
When frozen, scoop into glass and mix half and half with 7-Up.
Melt margarine in 13x9 pan in oven. Heat sweetened fruit and water in saucepan.
In the meantime, mix flour, sugar, baking powder and salt in mixing bowl.
Gradually stir in milk and beat until smooth.
Pour over margarine and top with fruit mixture. Bake at 375 degrees about 30 - 40 minutes.
In a small saucepan, combine fruit with water; cover and cook until fruit is very soft.
Put fruit and liquid in blender container and process; transfer to small bowl.
Beat yolks lightly and add to fruit in bowl with lemon juice.
Beat whites until stiff and fold them into the first mixture.
Transfer to 2 individual souffle dishes and bake at 350\u00b0 until tops are brown, about 20 minutes.
Serve at once.
Yield:
2 servings.
In saucepan, mix together fruit, sugar, water and butter.
Set aside.
Mix together remainder of ingredients in buttered baking dish.
Pour first mixture over second.
Bake in moderate oven at 350\u00b0 until brown.
Heat fruit and water to boiling.
In a separate bowl, mix cornstarch, sugar, butter and eggs.
Add to fruit mixture and cook until thickened.
Dressing will be thick.
Make Dream Whip and fold in dressing to thin it a bit.
Bring fruit and water to a boil; boil 5 minutes.
Add pats of butter and 1/4 teaspoon of salt; set aside to cool.
Add remaining ingredients to fruit mixture.
Bake in an 11 x 7 x 2-inch greased pan for 30 minutes at 350\u00b0.
Cool; cut into bars.
These bars freeze well.