Place 1 stick of oleo in deep baking dish to melt.
Make a batter of 1 cup sugar, flour, baking powder, salt and sweet milk. Pour the batter into the melted butter.
Do not stir.
Prepare fruit and 1 cup sugar or prepared fruit.
Put on top of batter, still do not stir.
Bake 1 hour at 350\u00b0.
The fruit will go to the bottom.
Preheat oven to 325\u00b0.
Dump entire can of fruit into small casserole dish.
Add flour, milk and sugar evenly to fruit. DO NOT STIR IT.
Dot entire surface with butter.
Bake until golden brown. About 45-50 minutes.
Mix cake mix according to box directions.
Pour batter in greased and floured cake pan.
Drain the fruit and pour over the batter.
Bake at 350\u00b0 for 35 to 45 minutes.
Melt margarine\tin
a
shallow\tbaking dish.
Pour well mixed flour,
sugar and milk mixture into melted margarine. Do not stir. Then
add\tfruit.\tBake
at
350\u00b0\tfor
45 minutes. Remove from oven and sprinkle 1/4 cup sugar over crust; return to oven 10 minutes.
The crust will rise to top and your fruit will spread throughout mixture as well. Serve topped with ice cream.
Combine the fruit and marshmallows.
Pour the package of dry pudding mix over the fruit.
Stir in whipped cream, chill, and serve!
Melt butter in loaf pan.
Stir in cake mix (one layer size). Add fruit mix to top.
Bake at 325\u00b0 for 1 hour.
Crust will rise to top while cooking.
Combine fruit cocktail and sour cream.
Mix thoroughly. Refrigerate for at least 30 minutes.
Melt butter in casserole dish and set aside.
Mix flour, sugar and milk; beat well.
Pour over butter.
Do not stir.
Pour heated fruit over flour mixture.
Bake at 375\u00b0 until brown, approximately 30 minutes.
Melt margarine in shallow baking dish.
Mix flour, sugar and milk together well and pour into margarine.
Do not stir.
Add fruit.
Bake at 350\u00b0 for 45 minutes.
Remove from oven; sprinkle 1/4 cup sugar over crust and return to oven for 10 minutes.
Simple syrup: combine the water and
Place dragon fruit flesh in a blender or
Make ahead: Passion Fruit Simple Syrup.
Combine 1 cup
owl or pitcher, combine the simple syrup, 2 1/2 cups
Dutch oven, combine prepared fruit, fruit juice and spices.
Bring
Combine nuts, fruit, dates and raisins with 1/
Mix fruit and nuts in a large bowl.
Sift dry ingredients over fruit and mix well. Beat eggs until light and fluffy.
Add vanilla. Blend into fruit. Batter will be stiff. Grease and put waxed or parchment paper in angel food cake pan and a loaf pan. Bake for 1 hour at 275\u00b0 and 1 hour at 250\u00b0.
Cool 10 minutes and remove from pan. Store in refrigerator.
Can leave cake in pan until you use it, then wrap in a cloth and store in refrigerator. Slice thin. Once all the fruit and nuts are mixed, the cake is simple.
Prepare desired filling (recipes follows); set aside.
Preheat oven to 375\u00b0.
In large mixing bowl, cream butter, brown sugar and vanilla until light and fluffy.
Mix in flour and salt.
Reserve 1/2 cup mixture.
Press remaining mixture evenly in 13 x 9 x 2-inch pan.
Bake at 375\u00b0 for 10 minutes.
Beat cream cheese, sour cream, Equal and lemon juice in medium bowl until smooth.
Gently mix in fruit.
Spoon mixture into 12 paper lined muffin cups or spread in 10 x 6-inch baking dish. Garnish with pecan halves and additional fruit.
Freeze until firm, 6 to 8 hours.
Let stand at room temperature 10 to 15 minutes before serving.
ut the rest of your fruit into bite sized pieces. You
Mix Cool Whip, cottage cheese and dry Jell-O (any flavor or color to complement the fruit you use or the season of the year). Add drained fruit (i.e. 1 small can crushed pineapple, jar of cherries, fruit cocktail, Mandarin oranges, etc.).
Coconut and chopped nuts can be added, if desired.