Highest Rated
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(5 out of 5) - Preserved Figs (5 out of 5)
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- Steak Tartare 1 (5 out of 5)
- A&W Root Beer (5 out of 5)
- Spatzle (Spaetzle Noodles) (5 out of 5)
- Gahb Buttermilk Biscuits (5 out of 5)
- Fluffy Biscuits (5 out of 5)
Streusel Topped Fruit Muffin Mix
This can be the base for spectacular apple, banana, blueberry, or cranberry muffins - you name it.
In a large bowl, whisk together flour, buttermilk powder, brown sugar, orange zest, baking powder, baking soda, salt and cinnamon.
Pack into three cup bags.
To make muffins makes nine to twelve muffins: **this could be coarsely chopped cranberries, 1/2 inch chunks of banana, semi-frozen blueberries, diced apples or rhubarb, or chopped dates or any combination, such as banana chunks with coarsely chopped cranberries.
For a plain, coffee-cake tasting muffin, omit fruit and layer muffin batter with streusel, topping with additional streusel.
Stir together muffin mix, oil, water, egg and vanilla.
Fold in fruit.
Scoop into prepared muffin tines, using a large ice cream scoop.
Bake at 375 degrees for 25 minutes.
Tope with chopped walnuts and brown sugar before baking, if desired.
Strawberry-Glazed Fruit Salad
In a large bowl, gently toss together strawberries, pineapple chunks and banana slices.
Fold in strawberry glaze.
Chill 1 hour before serving.
Strawberry Fruit Flan
In small bowl, mix margarine, sugar and eggs until creamy.
Add evaporated milk and vanilla.
In another bowl, sift flour and baking powder together.
Stir into margarine mixture in small amounts.
Grease a 12 inch fruit flan tin with a fluted rim.
Sprinkle with flour.
Pour in mixture and spread evenly with a knife.
Bake at 350 degrees for about 15 to 20 minutes, or until golden brown.
Let cool for 10 minutes after removing from oven.
Drain strawberries; reserve juice.
Turn cake upside down and fill with in half.
Sprinkle with sugar and allow to sit for 1 hour.
Add the strawberry juice to the glaze mix.
Prepare glaze, following instructions on back of package.
Note: if you have accumulated approximately 1/2 cup of juice from the strawberries, and the glaze mix requires 1 cup of water, use the 1/2 cup of juice plus 1/2 cup of water to make 1 cup of liquid.
Pour glaze over strawberries.
Strawberry Fruit Dip
Place the strawberries in a blender or food processor, cover and blend or process until smooth, then pour into a medium bowl.
Stir in the spreadable fruit.
Cover and refrigerate for about 1 hour or until chilled.
Serve with cut-up fresh fruit.
Nutrition information per 1 tablespoon serving:.
Calories 30 protein 0 grams carbohydrates: 8 grams fat 0 grams cholesterol 0 milligrams sodium 5 milligrams potassium 95 milligrams.
Strawberry Fruit Cup
Drain peaches.
Reserve juices.
Cut fruit into 3/4 inch pieces.
Combine pineapple with peaches and juices from all fruit.
Add Oranges.
Add fresh, stemmed strawberries, sliced into quarters.
Cover, refrigerate until ready to serve.
Note: add 7 pounds 15 ounces 1 1/2 gal fresh, strawberries, sliced into quarters 8 pounds 7 ounces a.
Or 10 pounds 4 ounces 1 1/2 gal partially thawed frozen straw- berries.
Recipe number: j00604.
Serving size: 1/2 cup.
From the
Strawberry Fruit Cooler
Combine ingredients in blender and puree.
With blender at low speed, remove insert at top and add 2 cups ice cubes one at a time through hole and blend until smooth.
Strawberry Frozen Fruit Dessert
Blender.
Add the frozen fruit a little at a time, blending between each addition.
Scoop 1/2 cup servings into dessert dishes and freeze for 15 to 30 minutes.
If frozen for longer period of time, remove from freezer a few minutes before serving to soften.
Strawberry Cream Dip For Fruit
In small bowl, combine all ingredients.
Stir or whisk until smooth.
Strawberry Fruit Soup
It looks like a great hot weather recipe.
* pour into saucepan and add water, tapioca, sugar and salt.
Let stand 5 minutes.
Bring to boil over medium heat, stirring constantly.
Remove from heat and add lemon juice.
* cool, stirring once after 20 minutes.
Chill.
Add orange sections just before serving.
Serve with dollop of sour cream if desired.
Strawberry Fruit Frost
In blender container, combine all ingredients except ice cubes.
Blend until smooth.
Add ice cubes.
Blend until smooth.
Strawberry And Avocado Salad With A Fruit Dressing
Halve the avocados and remove the stones.
Peel the fruit and slice.
Arrange a fan of avocado slices on a plate.
Slice the strawberries leaving one whole one and arrange on top of the avocado.
If using the chicken breast, arrange the fruit and the chicken in an overlapping pattern with the strawberries on top.
Sprinkle with strands of orange zest and the whole strawberry.
To make the dressing, put all the ingredients in a screwtop jar.
Fix the lid in position and shake.
Pour over the salad and serve.
Notes: chef:greg robinson.
Stollen Fruit Bread
Add ingredients as your machine instructs except fruit, nuts and 3 tablespoons flour.
Dust cheeries, nuts and raisins with flour.
Add when alert sounds during the knead cycle.
After bread is done and cooled, dust with powdered sugar or drizzle with a powdered sugar icing before slicing.
Stir-Fried Roast Duck W Lichee Fruit 2
Bone roast duck and cut in 1- by 2-inch strips.
Dice green pepper.
Drain canned lichees, pineapple chunks and maraschino cherries.
Combine lichee and pineapple juices with duck juice and brown sugar.
Heat oil.
Add diced pepper and stir-fry a few times.
Add lichee fruit, pineapple chunks and cherries, stirring in gently to heat.
Gently stir in roast duck strips and fruit juice mixture.
Cook, covered, to heat through slowly 3-5 minutes.
Transfer duck and fruit to a serving dish.
Keep warm.
Reheat liquids in pan.
Meanwhile blend cornstarch and cold water to a paste, then stir in to thicken.
Pour sauce over duck and fruit.
Serve at once.
Note: when purchasing ready-cooked roast duck in chinese groceries, ask for the duck juice in a separate container.
From
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Stir-Fried Roast Duck W Lichee Fruit 1
Bone roast duck and cut in 1- by 2-inch strips.
Drain canned lichees, reserving juice.
Stem snow peas.
Separately mince ginger root and chinese parsley.
Heat oil.
Stir-fry ginger root a few times.
Add snow peas and stir-fry until bright green.
Remove from pan.
Heat remaining oil.
Add duck strips and stir-fry a few times; then reduce heat to medium.
Add salt and lichee juice and heat through.
Then gently stir in lichee fruit to heat through about 1 minute.
Return snow peas, stir-frying only to reheat.
Serve at once, garnished with minced parsley.
Note: roast ducks can be purchased ready-cooked in chinese groceries; or the recipe for simple roast duck or simmered roast duck can be used.
Variation: for the lichee fruit, substitute pineapple chunks.
From
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Stewed Fruit With Brown Sugar And Vanilla
Combine all ingredients except yoghurt and ground cinnamon in a heavy medium saucepan.
Bring to boil, stirring until sugar dissolves.
Reduce heat and simmer until fruit softens, stirring occasionally, about 20 minutes.
Transfer the fruit to a glass bowl, using a slotted spoon.
Boil remaining liquid until reduced to 1 cup, about 10 minutes.
Pour the syrup over fruit, discarding orange slices.
Serve warm, room temperature or chilled, topping with dollop of yoghurt and dusting of cinnamon.
Stewed Fruit Mix
At home, chop fruit into small pieces, and store with brown sugar and spices in plastic bag.
In camp, cover fruit with water, and simmer for 10.
Steamed Fruit Mush (Or Duff)
** for blueberry mush, use blueberries.
For raspberry mush, use raspberries.
For blackberry mush, use blackberries.
For cherry duff, use cherries.
For peach duff, use peaches.
Sift flour, baking powder and salt together, and work in the butter.
Add the milk and mix thoroughly.
Combine sugar, fruit and lemon juice.
Mix with first batter.
Pour into a buttered pennsylvania dutch cook book - fine old recipes, culinary arts press, 1936.
Stacked Fruit Cake
Cream shortening, add sugar and cream again.
Add the eggs and beat well.
Sift together the flour, baking powder and nutmeg then add alternately with milk to the first mixture.
Add vanilla and stir in.
Knead in more flour to make a stiff dough then separate into 12 equal portions.
Roll each one out to 1/4 inch thick and pat into cake pans.
Bake at 450 degrees until lightly brown then set the layers aside to cool.
Use a quart or 2 cans of applesauce and mix in 1/2 teaspoon each of allspice and cinnamon.
Stir well then spread between layers.
The indians claim this as their own recipe but some claim that it was brought to the states from europe.
Stained-Glass Cake (Fruit Cake)
From the traditional to the comparatively new-fangled.
Stained glass or bishopcakes, very popular in the uk, are so called, one presumes, because they consist almost entirely of glace fruit and nuts, and the glace fruit has something of the translucency of a stained-glass church window.
Butter a large cake tin.
Line with waxed paper.
Butter the paper.
Chop the glace fruits roughly.
Sift together the flour and baking powder.
Mix in all the fruits, together with the nuts.
Put the mixture into the cake tin, wet hands and press mixture down firmly.
Bake in a preheated 300f degree oven for 1 1/2 hours.
Take cake out of the oven and drizzle the grand marnier or cointreau over the top.
Leave the cake in the oven to cool until warm, then wrap it, tin and all, in aluminum foil and refrigerate overnight.
Remove from tin, peel away paper and store in airtight tin.
From “raw materials” by meryl constance, sydney morning herald, 12/8/92.
Sri Lanka Mixed Fruit Salad
===========================> directions <========================.
Peel and dice the mangoes, papaya and pineapple.
Peel the oranges, remove the pips and divide into sections.
Peel and slice the bananas and sprinkle the lime juice over them to prevent discoloration.
Lightly mix all the fruit together in a salad bowl.
Boil the sugar and water together and when sugar has dissolved remove from the heat and allow to cool.
Add the vanilla essence and rum to the sugar syrup and pour over the fruit salad.
Leave in the refrigerator to cool before serving.
Isbn #962 224 010 0.