Dissolve gelatin in hot fruit cocktail syrup.
Cool slightly. Fold in remaining ingredients.
Add milk last.
Mix well.
Chill until firm.
Melt butter in Pyrex dish.
Combine flour, sugar, baking powder and milk to make batter.
Pour into melted butter.
Add hot fruit over batter.
Bake at 350\u00b0 until batter rises over fruit and browns.
Put dried fruit in a large deep casserole dish, add pineapple with juice, water and wine (no need to stir).
Spread cherry pie filling all over the top of the fruit mixture.
Bake uncovered at 350\u00b0 (or 325\u00b0 if your oven tends to run hot) for 45 minutes.
Good served hot or cold.
Arrange pineapple chunks, pears, peaches, apricots, halves and cherries in a large baking dish or 11 x 14-inch or 3-quart flat. Mix cornstarch, brown sugar, curry powder and melted butter with fruit juices. Stir over low heat until consistency of a light cream sauce; pour over fruit and add pecans. Bake at 350\u00b0 for 45 minutes to 1 hour. Serve hot.
Melt oleo or butter in 9 x 13-inch pan.
Add 1/2 cup sugar to fruit and heat to boiling.
Mix 1 cup sugar, flour, baking powder, salt and milk in mixing bowl.
Remove baking dish from oven, pour crust mixture over oleo and top with hot fruit.
Return to 375\u00b0 oven for 15 to 20 minutes.
Good hot or cold.
Drain all canned fruit overnight.
Cut up apple and bananas. Mix with drained canned fruit.
Crumble 1/2 package coconut macaroon cookies and spread in bottom of greased baking dish.
Add 1/2 cup brown sugar over cookie mixture.
Crumble remaining 1/2 package
of cookies over fruit.
Add the rest of the brown sugar. Pour the banana liqueur over top.
Dot with butter.
Bake in 350\u00b0 oven about 40 minutes.
Serve hot.
Drain fruit, saving all
juices
from fruit except from apple rings (can use
small
amount for color).
Arrange fruit in alternate layers in a
9 x 13-inch casserole dish.\tCombine sugar, flour, margarine, juice and cooking sherry in saucepan. Cook, stirring until smooth
and\tthickened.
Pour
over fruit and cover.
Let stand overnight in refrigerator.
Heat oven at 350\u00b0. Cook until hot
and
bubbly (approximately 25 minutes). Excellent with pork or poultry.
Heat oven to 400\u00b0.
Mix together cornstarch and cold water. Heat fruit with syrup in saucepan until hot.
Add cornstarch and water mixture and stir into fruit.
Bring to a boil and boil for 1 minute, stirring the while.
Pour into ungreased 2-quart casserole and dot with the 1 tablespoon butter.
Mix remaining ingredients with fork until soft dough forms.
Drop dough by spoonfuls onto hot fruit.
Bake about 20 minutes.
Serve with cream or ice cream.
Combine yoghurt, red-hot candies & raisins. Refrigerate for at
Preheat oven to 375\u00b0.
Grease 11 x 7 glass baking dish. Combine fruit, 1/2 c. sugar and water in saucepan.
Bring to a boil stirring frequently.
Keep mixture hot.
Meanwhile with spoon, beat egg, sugar and margarine until fluffy.
Add milk. Stir in flour, baking powder and salt.
Spread batter in prepared pan. Pour hot fruit on top.
Bake 25-30 minutes.
Serve warm with cream.
Serves 6.
Combine fruit cocktail, peaches, pineapple, apricot halves, bananas and dates in a buttered casserole.
Melt oleo and sugar; pour over fruit and bake 1 hour, uncovered, in a 350\u00b0 oven.
Serve hot.
Good holiday side dish.
Dissolve Jell-O in hot fruit juice.
Add marshmallows while still hot.
Dissolve.
Cool in refrigerator until it begins to congeal.
Whip until smooth.
Add fruit and Dream Whip.
Freeze.
Drain fruits well.
Mix fruits.
Place in casserole.
Spread applesauce on top of fruit.
Sprinkle with cinnamon candy.
Bake at 350\u00b0 for 30 or more minutes.
large saucepan, combine all fruit mixture ingredients (except pecans). Bring
Mix
sugar,
cornstarch and water;
bring to a boil and continue
for 1 minute, stirring constantly.
Add fruit;
pour in baking dish;
dot with butter.
Mix rest of ingredients and drop by\tspoonfuls onto hot fruit.
Bake for 25 to 30 minutes in 400\u00b0 heated oven.
Heat fruit.
Mix sugar with flour.
Beat egg and add milk, sugar and flour.
Melt butter.
Mix together and pour over top of hot fruit which has been peeled and quartered.
Bake at 375\u00b0 until golden brown.
Heat oven to 400\u00b0.
Mix sugar and cornstarch.
Gradually stir in water.
Bring to boil and boil 1 minute, stirring constantly. Add fruit and juice.
Pour into 1 1/2-quart baking dish; dot with butter.
Sprinkle with cinnamon.
Stir flour, sugar, baking powder and salt in bowl.
Cut in shortening until mixture looks like \"meal\".
Stir in milk.
Drop by spoonfuls onto hot fruit.
Bake 25 to 30 minutes.
Serve warm with cream.
Makes 6 to 8 servings.
Add sugar to Master Mix.
Beat egg and add to dry mixture with milk.
Heat fruit and liquid to boiling.
Sweeten if necessary. Grease casserole dish or deep pan with butter.
Pour batter in baking dish, then add hot fruit.
Bake immediately in 375\u00b0 oven for 30 to 40 minutes or until brown on top.
Layer fruit in buttered baking dish with apple rings on top. Boil juice, sugar, margarine and cornstarch until thickens.
Cool and pour over fruit.
Bake 30 minutes at 250\u00b0 until bubbly.
Drain fruit and save syrup to mix with sherry.
Layer fruit in a large (4 to 5-quart) casserole, sprinkling with brown sugar, dotting with butter and sprinkling macaroon crumbs.
Repeat layers.
Sprinkle almonds over all.
Add sherry.
Heat in the microwave for 5 to 6 minutes on High or until bubbly.
Serves 10 to 12.
Excellent for parties!