Fruits Fruit Recipe Fruit Juice Recipes Fruitful tips about fruits
Apple Pie by Grandma Ople
Ingredients 1 recipe pastry for a 9 inch double crust pie 1/2 cup unsalted butter 3 tablespoons all-purpose flour 1/4 cup water 1/2 cup white sugar 1/2 cup packed brown sugar 8 Granny Smith apples - peeled, cored and sliced Procedure 1. Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and allow it to boil. Reduce temperature and let simmer. 2. Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work of crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off. 3. Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft. Calories: 512 \| Total Fat: 26.7g \| Cholesterol: 31mg
Apple Squares
Ingredients
1 cup sifted all-purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1/4 teaspoon ground cinnamon 1/4 cup butter or margarine, melted 1/2 cup packed brown sugar 1/2 cup white sugar 1 egg 1 teaspoon vanilla extract 1/2 cup chopped apple 1/2 cup finely chopped walnuts 2 tablespoons white sugar 2 teaspoons ground cinnamon
Procedure
1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch pan. Sift together flour, baking powder, salt, and 1/4 teaspoon of cinnamon; set aside. 2. In a large bowl, mix together melted butter, brown sugar, and 1/2 cup of white sugar with a wooden spoon until smooth. Stir in the egg and vanilla. Blend in the flour mixture until just combined, then stir in the apples and walnuts. Spread the mixture evenly into the prepared pan. In a cup or small bowl, stir together the remaining cinnamon and sugar; sprinkle over the top of the bars. 3. Bake for 25 to 30 minutes in preheated oven; finished bars should spring back when lightly touched. Cool in the pan, and cut into squares.
Apple Carrot Muffins
Ingredients
1 3/4 cups raisin bran cereal 1 1/4 cups all-purpose flour 3/4 cup sugar 1 1/4 teaspoons baking soda 1 teaspoon ground cinnamon 1/4 teaspoon salt 1 egg 3/4 cup buttermilk 1/4 cup canola oil 3/4 cup finely chopped peeled tart apple 3/4 cup grated carrots 1/4 cup chopped walnuts
Procedure
1. In a bowl, put together the first six ingredients. In a small bowl, beat the egg, buttermilk and oil. Stir into dry ingredients just until moistened. Fold in apple, carrots and walnuts. 2. Fill paper-lined muffin cups or cups coated with nonstick cooking spray three-fourths full. Bake at 400 degrees F for 20-23 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Nutritional Analysis: One muffin equals 199 calories, 7 g fat (1 g saturated fat), 18 mg cholesterol, 256 mg sodium, 32 g carbohydrate, 2 g fiber, 4 g protein. Diabetic Exchanges: 2 starch, 1/2 fat.
Apple And Grape Salad
Ingredients
2 c Apples; cubed 1 c Grapes; halved 1/2 c Celery; chopped 1/4 c Walnuts; chopped 1 ts Lemon juice 1/3 c Sour cream Procedure In large bowl, mingle apples, grapes, celery and lemon juice. Mix yogurt and sour cream. Mix evenly into fruit mix. store at a low temperature. If desired, serve on lettuce wrinkled saucers.
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Tomato And Strawberry
Ingredients
1 pint cherry tomatoes 1 large honeydew melon (about 4 1/2 pounds) 1 large cantaloupe (about 3 pounds) 1/4 cup red currant or apple jelly 1 teaspoon salt 1 teaspoon coarsely ground black pepper 1 bunch spinach
Procedure
With fingers, slip cherry tomatoes from their skins one at a time; place in colander to drain off excess liquid. Cut each melon in half; discard seeds. With melon baller, scoop melons into balls; reserve any remaining melon for use another day. Place melon balls in bowl with cherry tomatoes. Cover and refrigerate melon-ball mixture if not serving right away.Amount of calories based on individual serving,
Calories: 125 Total Fat: 1 g Cholesterol: 0 mg Sodium: 340 mg
Chilled Melon Soup
Ingredients
1 Ripe Cantaloupe melon 150 ml White wine 60 g Ginger 50 g Sugar 100 ml Water 100 ml Double cream 3 Mint leaves To Decorate: Icing sugar, Double cream, Mint leaves
Procedure
kin, seed and dice the melon. Place into a food processor with the mint leaves. Place the sugar and water into a pan and bring to the boil.Take away and chill, add the ginger and the pureed melon.Pass through a colander and add the double cream. Keep well chilled and serve.
Mango And Papaya Starter
Ingredients
1 Mango 1 Papaya 1 Honeydew melon 1 sm Jar ginger in syrup 1 Lime 1 sm Slab Stilton cheese
Procedure
Finely slice the mango, papaya, melon and stilton and then fan them out on a plate in alternative mode ie mango, then melon, then cheese etc. Squeeze the lime juice over the dish and then spread the ginger on the top.
Avocado Mango Salsa
Ingredients
1 avocado - peeled, pitted and diced 1 lime, juiced 1 mango - peeled, seeded and diced 1 small red onion, chopped 1 habanero pepper, seeded and chopped 1 tablespoon chopped fresh cilantro salt to taste
Procedure
Place the avocado in a serving bowl, and mix with the lime juice. Mix in the mango, onion, habanero pepper, cilantro and salt.
Baked Pineapple
Ingredients
1 lg Crushed pineapple 2 tb Flour 3 Eggs 1/4 Stick oleo 3 sl Bread
Procedure
Beat eggs and flour, then pineapple. Pour into greased casserole. Melt oleo; add bread that has been cubed. Pour on crest of pineapple. Bake for 45 minutes at 350 degrees. Serve hot with animal protein.
Avocado, Tomato and Mango Salsa
Ingredients 1 mango - peeled, seeded and diced 1 avocado - peeled, pitted, and diced 4 medium tomatoes, diced 1 jalapeno pepper, seeded and minced 1/2 cup chopped fresh cilantro 3 cloves garlic, minced 1 teaspoon salt 2 tablespoons fresh lime juice 1/4 cup chopped red onion 3 tablespoons olive oil Procedure In a medium bowl, combine the mango, avocado, tomatoes, jalapeno, cilantro, and garlic. Stir in the salt, lime juice, red onion, and olive oil. To blend the flavors, refrigerate for about 30 minutes before serving.
Peach-a-Berry Pie
Ingredients 4 cups fresh peaches - peeled, pitted and sliced 1 cup fresh raspberries 3/4 cup white sugar 3 tablespoons all-purpose flour 1 teaspoon ground cinnamon 2 (9 inch) pie crusts 2 tablespoons butter, softened and cut into pieces 1 tablespoon coarse granulated sugar		Procedure Preheat oven to 400 degrees F (200 degrees C). Place peaches and berries in a colander for about 15 minutes to drain any excess fluid , then transfer to a large bowl. Gently toss with sugar, flour, and cinnamon. Transfer to a pie crust. Dot with butter, and top with remaining crust. Cut vents in top crust, and sprinkle with coarse sugar. Bake 45 minutes in the preheated oven, until crust is golden brown.
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