SLUMP

SLUMP

1 cup chopped peeled tart apple
1 cup fresh or frozen blueberries
3/4 cup fresh or frozen cranberries
1 cup water
2/3 cup sugar

DUMPLINGS:
3/4 cup all-purpose flour
1/4 cup sugar
1 teaspoon baking powder
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
3 tablespoons cold butter
1/3 cup milk
Half-and-half cream

In a large saucepan, combine the fruit, water and sugar; bring to a boil. Reduce heat; cover and simmer for  5 minutes.

Meanwhile, in a large bowl, combine the flour, sugar, baking powder, cinnamon and nutmeg; cut in butter until mixture resembles coarse crumbs. Add milk; stir just until moistened.

Drop into six mounds onto simmering fruit. Cover and simmer for about 10 minutes or until a toothpick inserted into a dumpling comes out clean (do not lift the cover while simmering). Serve warm with cream. Yield: 6 servings. Enjoy.

Apple, Cranberry, and Pear Crisp

Apple, Cranberry, and Pear Crisp

2 Rome Beauty apples - peeled, cored, and cubed
2 Comice pears - peeled, cored, and cubed
1/2 cup dried cranberries
1 tablespoon all-purpose flour
2 tablespoons honey
1 1/2 tablespoons lemon juice
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1/2 cup quick cooking oats
1/4 cup ground walnuts
1/2 cup butter

Preheat oven to 375 degrees F (190 degrees C). Lightly grease an 8 inch baking dish.
Mix the apples, pears, cranberries, 1 tablespoon flour, honey, and lemon juice in the prepared dish.
In a bowl, mix 1/2 cup flour, brown sugar, oats, walnuts, and butter to the consistency of coarse crumbs. Sprinkle loosely over the fruit mixture.
Bake 45 minutes in the preheated oven, or until brown and crisp on top.

Low Fat Apple Turnovers

Low Fat Apple Turnovers

Great served warm!
Servings: 20

• 2 1/4 cups peeled, cored, chopped tart (like Granny Smith) apples
• 1 1/2 teaspoons lemon juice
• 1/4 cup granulated sugar
• 1 tablespoon all-purpose flour
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon salt
• dash of ground nutmeg
• 10 sheets frozen phyllo (filo) pastry, thawed
• vegetable cooking spray

Combine apple and lemon juice in a small bowl; toss gently. Add sugar, flour, and next 3 ingredients and set aside.

Spray 1 phyllo (filo) sheet at a time with cooking spray, and cut each sheet lengthwise into 4 - 3 1/4 inch wide strips. Stack 2 strips, 1 on top of the other. Spoon 1 heaping tbsp. apple mixture onto 1 end of each strip, and spread to within 1 inch of end; fold the left bottom corner over mixture, forming a triangle. Keep folding back and forth into a triangle to end of strip. Repeat procedure with remaining ingredients.

Place the triangles, seam side down, on a baking sheet. Lightly spray tops with cooking spray. Bake at 400 degrees for 7 minutes or until golden. Serve warm.

Makes 20 turnovers.

Company Fruit Salad

Company Fruit Salad
Serving Size : 18

4 medium golden Delicious apples -- diced
4 medium Red Delicious apples -- diced
2 cups seedless green grapes -- halved
2 cups seedless red grapes -- halved
1 can pineapple chunks -- (20 ounces) drained
1 can mandarin oranges -- (11 ounces) drained

-----Dressing:-----
1 package Kraft Philadelphia® - Cream Cheese -- -- (3 ounces) softened
1/2 cup sour cream
1/2 cup mayonnaise
1/2 cup sugar

1. In a large bowl, combine the first six ingredients. In a small bowl, beat dressing ingredients until smooth. Pour over fruit; toss gently to coat.

Yield: 16-20 servings.

Comments: We first tried a salad like this at a local deli. Since I couldn't get that recipe, I started mixing up different dressings until I hit on this one. Now I make this refreshing delightful salad for every picnic and get-to-gether. It can be a snack, side dish or dessert. -Connie Osterhout, Napoleon, Ohio

BANANA WITH LIME AND TANGERINES

BANANA WITH LIME AND TANGERINES


juice and pulp of 1 lime
1/2 tsp. vanilla
1/2 tsp. cinnamon
2 tangerines, seeded and sectioned
4 bananas, sliced
1 Tbsp. shredded unsweetened coconut

In a small bowl, combine lime juice and pulp, vanilla and cinnamon (it's best to use a whisk or fork so cinnamon doesn't clump up). In a large bowl, combine tangerines, bananas and coconut. Pour lime mixture over them and toss well until the fruit is coated. Serve at room temperature or slightly chilled in small sundae dishes for dessert or breakfast.

Red Fruits with Foaming Sauce

by Living Cookbook

Red Fruits with Foaming Sauce
Yield: 1 Serving

4 oz Cherries -- washed and - trimmed
8 oz Cranberries
3 oz Light brown sugar or - Florida Honey
3/4 c Unsweetened apple juice
1 Cinnamon stick -- broken
10 1/2 Florida strawberries -- washed, hulled and halved

---Sauce:---
8 oz Raspberries - -- thawed if frozen
2 T Corn Syrup
3 1/2 oz Marshmallows

Place the cherries, cranberries, and sugar in a saucepan. Pour in the apple juice and add the cinnamon stick. Bring the mixture to a boil and Simmer gently for 10 minutes until the fruit has just softened.

Stir the strawberries into the cranberry and sugar mixture and mix well. Transfer the mixture to a bowl, cover, and leave to chill in the refrigerator for about 1 hour. Remove and discard the cinnamon stick.

Just before serving, make the sauce. Place the raspberries and corn syrup in a small saucepan, bring to a boil, and simmer for 2-3 minutes until the fruit is just beginning to soften. Stir the marshmallows into the raspberry mixture and heat through, stirring, until the marshmallows begin to melt.

Transfer the fruit salad to serving bowls. Spoon over the raspberry and marshmallow sauce and serve.

www.floridamagazine.com/recipes/march2006.html

Apple and Plum Crunch

Apple and Plum Crunch
this recipe is gluten free

4 apples
4 plums stoned and quartered
1 orange squeezed juice
1 lemon squeezed juice and zest
75 grams sultanas (raisins) (I used 1/2 cup)
1/2 teaspoon ground mixed spice (I used cinnamon)
50 grams mixed nuts (I used 1/3 to 1/2 cup)

Preheat oven to 375. Peel apples, cut into quarters and remove core. Slice thinly. Place apple slices in a bowl and add plums, orange juice, lemon zest and juice, sultanas and mixed spice. Toss well together then tip into an oven proof dish.

Roughly chop nuts and sprinkle over top. Bake for 30-35 minutes until the apples are tender and the topping is pale golden brown. Serve warm or cold with 0% fat Greek yogurt or fromage frais.

Delicious Fruit Salad

Delicious Fruit Salad

Recipe By :Helen Harris, Santa Fe, TN (Tennessee Magazine 5/97)

15 1/4 ounces pineapple chunks in juice
11 ounces mandarin oranges in juice
21 ounces peach pie filling
20 maraschino cherries -- cut in half
1 cup green grapes -- cut in half
1 cup red grapes -- cut in half
3 bananas -- sliced
1 1/2 tablespoons lemon juice
3 tablespoons sugar

Drain Pineapple chunks and mandarin oranges. Combine with peach pie filling, cherries, and green and red grapes, and add sugar. Mix. Slice bananas and toss with lemon juice. Add bananas to mixed fruit just before serving.

All American Apple Salad

All American Apple Salad
– Healthy Exchanges Newsletter October 1997

1/3 cup Kraft fat-free mayonnaise
1/3 cup Land 0 Lakes no-fat sour cream
Sugar substitute to equal 2 teas Sugar
16-oz can pineapple chunks, packed in fruit juice, drained and 1 tablespoon liquid reserved
2 cups (4 small) cored, unpeeled, and diced Red Delicious apples
3/4 cup (3-oz) shredded Kraft reduced-fat Cheddar cheese
1/4 cup (1-oz) chopped walnuts

In a large bowl, combine mayonnaise, sour cream, sugar substitute, and reserved pineapple juice. Add apples, pineapple, Cheddar cheese, and walnuts. Mix well to combine. Cover and refrigerate for at least 30 minutes. Gently stir again just before serving. Serves 6 (1/2 cup)

NOTE: I just pour the pineapple juice over the apples and then drain the apples so they won't discolor

Apple Grape Salad

Apple Grape Salad

2 cups chopped apples
1 cup grapes – halved
1/2 cup chopped celery
1/4 cup chopped walnuts
1 teas lemon juice
1/3 cup nonfat sour cream
1/3 cup plain nonfat yogurt

In large bowl, combine apples, grapes, celery, walnuts, and lemon juice. Mix yogurt and sour cream. Mix lightly into fruit mix. Refrigerate. If desired, serve on lettuce lined plates. 8 servings

Jacques Fast Fruit Dessert

Jacques Fast Fruit Dessert

Serves 2
Recipe By: Jacques Pepin
Published in: Fast Food My Way

Ingredients
1 bag fruit -- frozen
a bit of sugar
a few cookies
a bit of butter

Instructions

I made a really nice dessert or mid-day snack. I found a bag of frozen cherries in the freezer (IQF) I put some in a shallow individual gratin dish, topped with a little sugar, crumbled a some Pepperidge Farm Milano cookies over the top, a bit more sugar and dotted with butter. Popped that into a 375F oven for 15 minutes. Serve just warm with whipped cream (flavored with your choice of liquor or vanilla).

AND then I made a pot of espresso in my Bialetti. I love that pot. terry

Micro-Easy Maple Baked Apples

Micro-Easy Maple Baked Apples
Try these micro-easy baked apples. Only 5 minutes of preparation time and 10 minutes in the microwave, and you have a luscious hot dessert.Fancy enough for company, but easy enough for a weeknight supper.
Serves: 5
Source: America's Favorite Food Associations via FamilyTime.com

5 red apples, baking apples ( Rome or York)
1 cup apple cider
5 tablespoons maple syrup
ground cinnamon

Directions

Core apples.With a paring knife or potato peeler, remove a small spiral of apple peel on the top quarter of each apple, leaving some peel on the apple to form a spiral design.

Place apples around the edges of a casserole dish and pour cider on and around apples. Drizzle 1 tablespoon syrup on each apple dust lightly with cinnamon.

Cover with casserole lid and microwave on high for 10 minutes, or until fork tender. Serve with a dollop of vanilla non-fat frozen yogurt, if desired.

Apple-and-Pear Slaw

Apple-and-Pear Slaw

Make-ahead tip: The dressing can be made up to one week in advance; cover and chill. Slice the fruit, and
toss it with the coleslaw mix and dressing in the morning.

1/4 cup cider vinegar
1 tablespoon brown sugar
2 teaspoons poppy seeds
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups thinly sliced Granny Smith apple (about 1 large apple)
2 cups thinly sliced pear (about 1 large pear)
1 (12-ounce) package cabbage-and- carrot coleslaw

Combine first 5 ingredients in a small bowl; set aside. Combine apple, pear, and coleslaw in a large
bowl; stir in dressing. Chill up to 2 hours.
6 servings (serving size: 1 cup)

Apricot Salad

Apricot Salad

1 (3 ounce) box orange Jell-O
1 cup boiling water
1 (6 ounce) jar apricots baby food
1 cup Cool Whip

Add water to gelatin. Stir until dissolved. Add apricot baby food. Chill and fold in Cool Whip

Apples By The Fire

Apples By The Fire


1 Granny Smith apple, cored
1 tablespoon brown sugar
1/4 teaspoon ground cinnamon

Fill the core of the apple with the brown sugar and cinnamon. Wrap the apple in a large piece of heavy foil, twisting the extra foil into a tail for a handle. Place the apple in the coals of a campfire or barbecue and let cook 5 to 10 minutes, until softened. Remove and unwrap, being careful of the hot sugar. Enjoy!

Darla Landau

Peach Breakfast Slush

Peach Breakfast Slush

1 can (16 ounces) sliced peaches, drained
1 can (6 ounces) frozen orange juice concentrate
1 1/2 cups apricot nectar
2 cups chilled lemon-lime soda

In a blender, combine the peaches, orange juice concentrate and nectar.
Cover and process until smooth. Pour into a freezer container. Cover and freeze until firm. To serve, scoop 2/3 cup frozen mixture into a glass. Add 1/3 cup soda.
 Yield: 6 servings
Melissa
Recipe Source: Taste Of Home - Karen Hamilton

Heavenly Fruit Salad

Heavenly Fruit Salad

Ingredients:

3 beaten egg yolks
2 Tbsp. sugar
2 Tbsp. vinegar
2 Tbsp. pineapple juice
1 Tbsp. butter
dash salt
1 cup whipping cream, whipped
2 cans pitted white cherries, drained
2 cans pineapple tidbits
2 large cut up oranges
2 cup small marshmallows (or quartered big ones)

Directions:

Combine egg yolks, sugar, vinegar, pineapple juice, butter and salt. Cook over hot but not boiling water until mixture thickens stirring constantly.

Cool. Stir in fruits and marshmallows. After combining dressing and fruit, fold in cream. Let stand in ice box 24 hours prior to serving.

Frozen Chocolate Banana

Frozen Chocolate Bananas

1 medium banana -- peeled and cut -- crosswise
2 1/2 squares graham crackers -- finely crushed
1 teaspoon chocolate syrup

Wrap banana halves in wax paper or foil and freeze till hard. On sheet of wax paper spread half the cracker crumbs; coat 1 banana half with 1/2 tsp syrup, then roll in crumbs. Repeat procedure with remaining banana half.

Serve immediately or wrap in moisture- and vapor- resistant wrapping and store in freezer till ready to use.

Peach Crisp

Peach Crisp
Yield: 6 Servings

6 c Peeled, sliced fresh peaches
1 c Sifted all-purpose flour
1 c Sugar
1/2 ts Ground cinnamon
1/4 ts Salt
1/2 c Butter, softened

Place peaches in a lightly-greased 8-inch square baking dish; set aside. Combine flour, sugar, cinnamon, and salt in a medium mixing bowl; cut in butter with a pastry blender until mixture resembles coarse meal. Sprinkle mixture evenly over peaches in prepared dish.

Bake at 375 deg F for 45 minutes or until golden brown. Spoon into individual serving bowls; serve warm with whipped cream.

http://www.recipesource.com/

Drunken Watermelon Salad

Drunken Watermelon Salad

Yield: 8

1 x 8 lb. seedless watermelon, peeled, cut into 1-inch pieces (about 16 cups)
1/2 cup fresh lemon juice (125 ml)
1/2 cup fresh lime juice (125 ml)
2/3 cup sugar (150 ml)
1/2 cup vodka (125 ml)
6 tbsp Grand Marnier (90 ml)
1/4 cup chopped fresh mint (60 ml)

Directions:

Cut the watermelon into 1-inch cubes and place in a large bowl.

In a separate bowl, combine lemon and lime juice. Add sugar and whisk until it is dissolved. Add vodka and Grand Marnier.

Pour mixture over the watermelon. Sprinkle with freshly chopped mint.
Put the salad in the refrigerator for 1 hour or less before serving.