On leaf lettuce, alternate figs, pink grapefruit sections, unpared apple slices, orange segments, nut-stuffed dates, pear slices, red plums and white grapefruit sections. Sprinkle fruit with pomegranate seeds.
Measure 4 cups fruit (raspberries, cantaloupe and honeydew melon balls) into bowl; sprinkle with 1/4 cup orange-flavored liqueur. Cover and refrigerate. Divide fruit among 8 dessert dishes. Mix 1/4 cup milk and 1 can Betty Crocker ready-to-serve vanilla pudding (2 cups). Spoon pudding mixture...
Divide 4 cups fruit (sliced fresh peaches and fresh blueberries) among 8 dessert dishes. Mix 1/4 cup rum and 1 can Betty Crocker ready-to-serve vanilla pudding (2 cups). Spoon over fruit in each dish. Garnish with mint. Serve immediately.
8 servings
Prepare fruits such as apples, apricots, figs, peaches, pears and prunes as directed on package. Or soak in cold water until plump; simmer in same water in covered saucepan 30 to 45 minutes or until tender. Sweeten to taste.
1 can (16 oz) fruit cocktail or 1 can (13 1/2 oz) pineapple tidbits
1 pt. lemon or lime sherbet
1 bottle (7 oz) carbonated lemon-lime beverage
Drain fruit; divide among 4 dessert dishes. Place scoop of sherbet on fruit in each dish. Pour beverage over each serving.
4 servings
1 pkg. (12 oz) mixed dried fruit
1 1/2 cups water
1 1/2 cups grape juice
1 tbsp. quick-cooking tapioca
1/4 tsp. salt
1/2 cup sugar
1 stick cinnamon
1/2 lemon sliced
Mix all ingredients in saucepan. Cover; cook until fruit is tender, 30 to 40 minutes. Serve hot or cold.
4 servings
3 pineapples
3/4 cup brown sugar (packed)
1/3 cup butter or margarine
About 1/2 cup rum
Do not remove tops from pineapples. Cut thick slice from side of each pineapple; set slices aside. Cut out fruit from shells; cut into bite-sized pieces. Lightly mix fruit pieces and brown sugar. Fill...
2 cups Robin Hood oats
1 cup Robin Hood original all-purpose flour
3/4 cup packed brown sugar
3/4 cup butter, melted
1 can Eagle Brand chocolate flavored sauce
1 cup Smucker's Simple Blends summer fruit, fruit spread
1. Preheat oven to 350F. Grease a 9" x 13" (3L) baking dish and line with...
1 can (30 oz) fruit cocktail, drained (reserve 2 tbsp. syrup)
1 orange, pared and sectioned
1 tsp. grated orange peel
1/4 cup brown sugar (packed)
2 tbsp. chopped nuts
1/4 tsp. nutmeg
Mix fruit cocktail and orange sections; divide among 4 foil tart pans. Mix reserved syrup and the remaining...
1 jar (10oz) currant jelly
1 can (16 oz) pear halves, drained (reserve 1/4 cup syrup)
1 can (16 oz) peach halves, drained
6 plums, halved and pitted
Vanilla ice cream
In small saucepan, melt jelly in reserved pear syrup, stirring occasionally. In baking dish, 11 1/2 x 7 1/2 x 1 1/2", arrange...
1 cup boiling water
1 cup raisins
1 cup cut-up dates
3 tbsp. butter or margarine
1 1/2 tsp. baking soda
1 3/4 cup Gold Medal Flour (if using self-rising flour, omit baking soda and salt)
1 cup sugar
1/2 tsp. salt
2 eggs
1 tsp. vanilla
1/2 cup chopped nuts
Grease and flour loaf pan, 9x5x3". Pour...
3 jars (8 oz each) pickled herring
4 jars (16 oz each) pickled tiny whole beets
3 cans (2 oz each) rolled anchovy fillets
1 can (6 oz) green and ripe olives
Swedish Meatballs
3 cans (3 2/3 oz each) smoked salmon
1 baked ham (about 3lbs)
14 eggs, 1 can (4 1/2 oz) shrimp to make Shrimped-topped...
Arrange several varieties of grape clusters, kumquats, dark sweet and maraschino cherries and small green leaves in a ring mold or bundt pan that fits into punch bowl. Pour water into mold to partially cover fruit; freeze. Add water to fill mold 3/4 full; freeze. Unmold; float fruit side up in...
1 cup butter, softened
1 cup granulated sugar
2 eggs
1 1/2 tsp. vanilla
3 cups Gold Medal flour (*Do not use self-rising flour.)
1 tsp. salt
Yellow, green, and red food color
1 1/2 tsp. each grated lemon, lime, and orange peel
Yellow, green, and orange colored sugar
Mix thoroughly butter...
2 cups sour cream
3/4 cup sugar
1 tbsp. plus 1 tsp. lemon juice
1 can (30 oz) fruit cocktail, drained
2 medium bananas, sliced
1/2 cup coarsely chopped walnuts
1 jar (10 oz) maraschino cherries (3/4 cup), halved
Mix sour cream, sugar and lemon juice; stir in remaining ingredients. Pour into 2...
In dessert fondue pot, pour 1 cup boiling water over 1 pkg. (6 oz) fruit-flavored gelatin. Stir to dissolve. Adjust heat when necessary to keep fondue warm. Spear Dippers (below) and swirl in fondue, then dip into whipped cream or chopped nuts.
4 servings
Dippers:
Angel food or pound cake...
I just saw a segment of This is Emily Young on Treehouse and she was somewhere (I didn't catch where, honestly I wasn't paying full attention) and it was a place kind of like John R. Park Homestead in Harrow Ontario, or Greenfield Village in Dearborn Michigan, and the woman she was with was...
2 sticks or 1 packet Betty Crocker pie crust mix
1 can (29 oz) peach slices, drained
1 tbsp. red cinnamon candies
2 tbsp. granulated sugar
1 1/2 tbsp. cornstarch
Confectioners' sugar
In deep fat fryer or heavy kettle, heat salad oil (3 to 4") to 375F. Prepare pastry for Two-crust Pie as...