Fluffy Fruit Salad

Fluffy Fruit Salad






2 cans (20 ounces each) unsweetened crushed pineapple

2/3 cup sugar

2 tablespoons all-purpose flour

2 eggs, lightly beaten

1/4 cup orange juice

3 tablespoons lemon juice

1 tablespoon canola oil

2 cans (15 ounces each) fruit cocktail

2 cans (11 ounces each) mandarin oranges, drained

2 bananas, sliced

1 cup heavy whipping cream, whipped



Directions



Drain pineapple, reserving 1 cup juice in a small saucepan. Set pineapple aside. In a large saucepan, add sugar, flour, eggs, orange juice, lemon juice and oil. Bring to a boil, stirring constantly. Boil for 1 minute; remove from the heat and let cool.

In a large salad bowl, combine the pineapple, fruit cocktail, oranges and bananas. Fold in whipped cream and cooled sauce. Chill for several hours. Yield: 12-16 servings.

Strawberry and Banana Pudding Cake

Strawberry and Banana Pudding Cake






1 sm. angel food cake

1 pkg. banana cream pudding

1 sm. can pineapple slices

1 (8 oz.) container Cool Whip

1 carton fresh strawberries

2 bananas

1 c. coconut

1 c. pecans



Tear cake into small pieces and place in a 13"x9" glass dish. Slice the pineapple, strawberries and bananas. Add to the cake pieces. Cook the pudding according to the package directions. Spread pudding over cake and fruits. Top with the Cool Whip. Garnish with coconut and pecans. Keep refrigerated.

Coconut Angel Food Cake

Coconut Angel Food Cake




1 cup plus 1 tbsp cake flour (Not Self-Rising)

1 1/2 cups sugar

12 large egg whites, at room temperature

1 tbsp warm water

1 tsp cream of tartar

1 tsp pure venilla extract

1/2 tsp coarse salt

1/4 tsp pure coconut extract



Preheat the oven to 325 F. Place the oven rack in the lower third of the oven. Sift the flour and 3/4 cup of the sugar for four times. Beat the egg whites and the warm water with a mixer on low speed until foamy. This should take about 3 minutes. Add the cream of tartar, vanilla, salt, and the coconut extract. Raise the speed to medium. Beat until soft peaks form, about 3 minutes. With the machine running, add the remaining 3/4 cup sugar, 1 tablespoon at a time. Raise the speed to high and beat until the peaks are stiff and glossy, but not dry, about 2 minutes. Working in three batches, sift the flour mixture over the egg-white mixture. Gently fold in each addition with a rubber spatula. Be careful not to deflate the egg whites. Slowly pour the batter into a 10-inch angel food pan. Gently run a knife through the center of the batter to release any air bubbles. Smooth using an offset spatula. Bake until the cake is golden brown and springs back when touched, about 40 to 45 minutes. Invert the pan onto a wire rack. Allow the cake to cool in the pan, about 1 hour. Carefully run a knife around the sides of the cake to loosen. Turn out onto a large plate or cake stand. Makes 10 to 12 servings

Fudge-Nut Oatmeal Bars

Fudge-Nut Oatmeal Bars




1 cup butter, softened

2 cups packed brown sugar

2 eggs

2 tsp vanilla

3 cups quick-cooking oats

2 1/2 cups flour

1 tsp baking soda

1 tsp salt



Fudge Filling:

1 can (14 ozs.) sweetened condensed milk

2 cups (12 oz.) semisweet chocolate chips

2 tbsp butter

1/2 tsp salt

1 cup chopped walnuts

2 tsp vanilla



In a bowl, cream the butter and brown sugar until light and fluffy. Add the eggs and vanilla. Mix well. Combine the oats, flour, baking soda, and salt. Add to the creamed mixture. Spread two-thirds into an ungreased 15 x 10 inch baking pan. Set aside. For the Filling: Heat the milk, chocolate chips, butter, and salt in a microwave-safe bowl until the chips are melted. Remove from the heat. Stir in the walnuts and vanilla. Spread over the top. Drop the remaining oat mixture by tablespoonfuls over the chocolate. Bake at 350 F. for 20-25 minutes. Cool on a wire rack.

Makes 2 1/2 dozen bars

Cookie Pizza

Cookie Pizza




1/2 cup butter, softened

1/2 cup peanut butter

1/2 cup sugar

1/2 cup packed brown sugar

1 egg

1/2 tsp vanilla

1 1/2 cups flour

2 cups miniature marshmallows

1 cup (6 oz.) semisweet chocolate chips



In a large bowl, cream the butter, peanut butter, and both of the sugars. Beat in the egg and vanilla. Stir in the flour until blended. Spread the dough onto a greased 12 inch pizza pan. Bake at 375 F for 12 minutes. Sprinkle with the marshmallows and the chocolate chips. Bake for 5-6 minutes longer or until lightly browned. Makes 10-12 servings

Rhubarb Cobbler

Rhubarb Cobbler








6 cup rhubarb, cut in small pieces

2 cups sugar

2 tablespoons butter

2 eggs

2 cups sugar

1 cup shortening

2 cups flour

2 teaspoons baking powder

1 cup milk







Put rhubarb pieces in 13 x 9-inch baking pan. Cover rhubarb with 2 cups sugar and dot with butter. Cream shortening and sugar together; add eggs and beat well. Sift flour and baking powder together. Add flour alternately with the milk to the shortening mixture. Mix well after each addition. Pour batter over rhubarb. Bake in preheated 350 degrees oven for 50 to 60 minutes. Serve warm or cold with Cool Whip or ice cream.

Berry Rhubarb Pie

Berry Rhubarb Pie






1 cup fresh blackberries

1 cup raspberries

2 cups rhubarb, cut into

1/2 inch pieces

3/4 cup white sugar

1/4 cup all-purpose flour

2 cups all-purpose flour

1 teaspoon salt

2/3 cup shortening

2 tablespoons butter

4 tablespoons ice water

1 tablespoon butter, melted

1 teaspoon lemon juice

1 1/2 tablespoons half-and-half cream

2 tablespoons white sugar





To Make Filling: In a medium bowl, combine blackberries, raspberries, and rhubarb. In a separate bowl, mix together 3/4 cup sugar and 1/4 cup flour. Sprinkle over fruit mixture and stir gently. Cover bowl and refrigerate overnight.

To Make Crust: In a large bowl, mix 2 cups flour with salt. Cut in shortening and 2 tablespoons butter until texture is like coarse cornmeal. Place 1/3 of mixture in a separate bowl. To the smaller portion, add water and mix to form a paste. Add this mixture back to the rest of flour mixture and stir just until dough forms a ball. Allow to rest at least 20 minutes before rolling out. Divide dough in half. Roll out bottom crust and place in 9 inch pie pan.

Preheat oven to 400 degrees F (200 degrees C).

Mix 1 tablespoon melted butter and lemon juice into fruit filling, then spoon into pastry-lined pie pan. Roll out top crust and place over filling. Crimp edges and cut steam vents in top. Brush lightly with half and half and sprinkle lightly with sugar.

Bake in preheated oven for 10 minutes. Reduce temperature to 350 degrees F (175 degrees C) and bake an additional 40 to 50 minutes, until crust is golden brown.

Cocoa Peanut Butter Cookie Mix

Cocoa Peanut Butter Cookie Mix






1 cup packed brown sugar

1-1/2 cups packed confectioners' sugar

3/4 cup cocoa

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt



In a separate bowl, mix together the flour, baking powder and salt. Layer ingredients in order given in a 1 quart ''wide mouth'' canning jar. Clean the inside of the jar with a dry paper towel after adding the confectioners' sugar and after adding the cocoa powder. Be sure to pack everything down firmly before adding the flour mixture, it will be a tight fit.

Instructions to attach to Jar: Cocoa Peanut Butter Cookies: Empty jar of cookie mix into large mixing bowl. Use your hands to thoroughly blend mix. Add: 1/2 cup butter or margarine, softened at room temperature. DO NOT USE DIET MARGARINE. Add 1/2 cup creamy peanut butter, 1 egg, slightly beaten, and 1 teaspoon of vanilla. Mix until completely blended. You will need to use your hands to finish mixing. Shape into walnut sized balls and place 2 inches apart on a parchment lined baking sheets. DO NOT USE WAXED PAPER. Press balls down with a fork. Bake at 350 degrees F (175 degrees C) for 9 to 11 minutes until edges are browned. Cool 5 minutes on baking sheet then transfer to a cooling rack to finish cooling. Makes 3 dozen cookies.

Fresh Apple Or Pear Cake

Fresh Apple Or Pear Cake








1 c. shortening

2 c. sugar

2 1/2 c. flour

1/2 tsp. salt

1 tsp. soda

1/2 c. water

4 eggs

1 tsp. cinnamon

1 tsp. allspice

1 tsp. cloves

1 tsp. vanilla

1 c. pecans, chopped

2 c. apples or pears, chopped





Mix all ingredients together. Grease and flour a Bundt pan. Bake at 375 degrees for 1 hour.

Canned Apple Pie Filling

Canned Apple Pie Filling






4 1/2 cups white sugar

1 cup cornstarch

2 teaspoons ground cinnamon

1/4 teaspoon ground nutmeg

2 teaspoons salt

10 cups water

3 tablespoons lemon juice

2 drops yellow food coloring

6 pounds apples





in a large pan, mix sugar, cornstarch, cinnamon and nutmeg. Add salt and water and mix well. Bring to a boil and cook until thick and bubbly. Remove from heat and add lemon juice and food coloring.

Sterilize canning jars, lids and rings by boiling them in a large pot of water.

Peel, core, and slice apples. Pack the sliced apples into hot canning jars, leaving a 1/2 inch headspace.

Fill jars with hot syrup, and gently remove air bubbles with a knife.

Put lids on and process in a water bath canner for 20 minutes.