Melt butter.
Make batter of scant cup self-rising flour, egg, sugar and 1/2 cup fruit juice.
Add melted butter.
Pour this batter into bottom of baking dish.
Have fruit boiling hot (add sugar to fruit according to need and kind of fruit when heating). Spoon fruit on batter.
Slowly pour on about 1 cup of juice from fruit over heated fruit.
Bake at 350\u00b0 until brown.
Peel and slice bananas into chunks.
Put lemon juice or Fruit-Fresh on bananas to keep from turning dark.
Add pineapple with
juice and instant pudding to bananas.
Stir.\tDrain peaches and
set
juice
aside.
Add
peaches
to other fruit mixture. Drain
mandarin
oranges
and
add to fruit mixture. Stir.\tFor thinner pudding, add some or all of peach juice.
In 2-quart pitcher, combine juice and soda.
On each of 6 wooden skewers, place assorted pieces of fruit.
For each serving, place 1 fruit kabob in each glass.
Pour juice over fruit kabob; serve immediately.
Makes 6 servings.
Blend and let come to a boil the sugar, juice from fruit cocktail and pineapple, jello and water.
Cool.
ll the cut fruit. Set aside.
Boil fruit juice and sugar in
br>To make passion fruit juice: Press passion fruit pulp through fine-mesh
Combine fruit in a medium bowl, then transfer 2 cups of the fruit mixture to a smaller bowl & mash with a fork. Set aside.
In a medium saucepan, mix together the cornstarch & apple juice until cornstarch is completely dissolved.
Add mashed fruit & cook over medium heat about 7-10 minutes, until mixture is thickened.
Stir in lemon juice & remaining fruit.
Pour fruit mixture into pie crust & chill at least 4 hours, until set.
Serve with vanilla yogurt or frozen yogurt.
In saucepan over medium heat, heat pineapple juice and cinnamon stick to boiling.
Reduce heat.
Cover and cook about 5 minutes. Remove cinnamon stick.
Add rum extract.
In medium bowl, mix strawberries, peaches, cantaloupe and pineapple.
Pour pineapple juice over fruit and toss.
Refrigerate.
Makes 4 (1/2 cup) servings.
Refreshing diet food.
If using fresh fruit, clean and peel hard skinned
Place the apple juice, sugar, fruit and lemon peel in a
To the sifted dry ingredients add the egg, molasses, sugar, shortening, lemon juice, rind, fruit and nuts. Blend well. Add milk to the flour mixture and stir only until ingredients are blended.
Pour into a well greased 5x9x3-inch pan. Bake at 350F for one hour.
Cut banana, apple and orange into bite size pieces. Drain juice from fruit cocktail and pineapple.
Save juice in a bowl. Mix all the fruit together.
Add lemon juice to other juice and blend in pudding mix.
Mix well and pour over fruit.
Chill well and serve.
Heat juice, butter and lemon juice; mix sugar and flour, then slowly add to the beaten eggs.
Add a little to the hot liquid; mix and stir slowly into the boiling liquid.
Cook until thick; cool.
Pour over mixed drained fruit: apples, grapes, canned fruit cocktail (drained), canned pineapple chunks (drained), cherries and bananas.
Cut the bananas and pineapples into small chunks.
Puree the fruit in a blender along with the tangerine juice, passion fruit juice or pulp, sugar, rum, and lime juice until very smooth.
Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer's instructions.
Drain fruit. Save 1/2 cup of pineapple juice. Cut fruit in 1/2-inch cubes and combine with marshmallows and ginger. Soften gelatin in cold water. Heat 1 1/2 cups of pineapple juice to boiling. Add gelatin. Stir to dissolve. Add orange juice, lemon juice, sugar and salt. Stir well to dissolve, then chill. When mixture starts to thicken, add fruit mixture and fold in whipped cream and mayonnaise. Spoon into containers and freeze. Makes 18 quarts.
Drain all fruit and reserve juice.
Mix fruit in a large bowl. Measure juice from fruit and add enough orange juice to make 2 cups.
Add pie filling to juice and mix well, then pour over fruit and mix well again.
Chill well.
br>This will make enough fruit for 3 cakes.
Cover
Wash grapes, wash and chop apple, peel and slice banana and open canned fruit and drain juice into a measuring cup. Combine fruit into a serving bowl.
To make Jumble Juice: Put yogurt into a small bowl or cup. Add juice and stir with a whisk or fork until smooth. Pour Jumble Juice over fruit and toss gently to coat.
Refrigerate until ready to serve.
Divide Fruit Jumble into bowls or plates and sprinkle with nuts, coconut and cinnamon.
Mix all fruit together.
Sprinkle instant pudding 1 box at a time.
Chill before serving.
If desired, use sugar-free puddings and lite fruit.
Drain fruits; combine with apples.
Spread on bottom of 9 x 13-inch pan.
Reserve juice.
Sprinkle Jell-O evenly over fruit, then sprinkle dry cake mix over Jell-O.
Drizzle melted margarine and juice evenly over cake mix.
Bake 1 hour at 350\u00b0.
Serves 15 to 20.