ven to 400\u00b0F.
For the fruit and nut seasoning, heat
For the salsa, combine fruit in a medium bowl. Place
n a large bowl; stir with a wooden spoon until just
r>Sift the flour twice with 1/2 cup of the
hen rested process as for crapes.
Fruit Flambe filling:
Melt
Melt both in microwave.
Beat well with a spoon.
Serve with fruit.
Cream the cheese and marshmallow cream together, adding the orange juice.
Cut melons into chunks.
Slice the bananas into bite sized portions.
Place the bowl of dip in the middle of a medium tray and surround with fruit.
Servings-32.
Toast crumpets on both sides and spread tops liberally with ricotta cheese.
Top with fruit and nuts and drizzle with maple syrup to serve.
Melt butter and pour in bottom of an 8-inch square baking pan.
Mix flour, sugar, and milk together and pour into pan.
Top with fruit.
I used canned peaches, but you could use any kind you like.
It's great with cherry pie filling also.
Bake at 350 degrees F until slightly brown on top, about 30 minutes.
Slice cake, top with fruit and Cool Whip.
Combine cream cheese and powdered sugar.
Beat until fluffy. Fold in whipped cream or whipped topping and vanilla.
Spoon into pastry shells.
Top with fruit.
Makes 6 servings.
tore brand.
Add frozen fruit (using frozen so don't
If using fresh fruit, clean and peel
lverized.
Mix pepper syrup with raspberry-lime puree. Stir in
n plastic wrap and chill for 30 mins.
Roll dough
b>for 30 mins.
Meanwhile, to make the filling, combine dried fruit
x18 inch rimmed baking tray with parchment paper. Whip 3
ix 3-inch tart pans with removable bottoms. Process flour, sugar
mix well. Cover and refrigerate for 2 days, stirring daily.
For the granita, combine 2 cups