fruit

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...

Mix 1/4 cup butter, melted, 1/2 cup brown sugar (packed) and 2 tbsp. prepared mustard; reserve 2 tbsp. Toss remaining mustard mixture, 1 can (16 oz) slices peaches, drained, 1 can (13 1/2 oz) pineapple tidbits, drained, 1 jar (4 oz) maraschino cherries, drained, and 2 bananas, sliced. Divide...

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...

1 pkg. Betty Crocker pineapple upside-down cake mix 1 pkg. (16 oz) frozen sliced strawberries, thawed 1 cup chilled whipping cream Grease and flour baking pan, 8x8x2" or 9x9x2". Prepare Cake Mix as directed in step 2 on package except - add 1/2 cup of the Topping Mix to dry mix; reserve...

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...