Delicious Fruits Dessert Recipes

Ginger Peach Parfait

Categories: Fruits, Desserts, Seasonal
Yield: 4 servings
2 1/2 oz Low Calorie Vanilla Pudding
1 2/3 c Skim Milk
1 c Chopped Peachs; Pitted And -Peeled
1 c Prepared Low-Calorie
-Whipped Topping
1/4 t Ground Cinnamon
1/4 t Ground Ginger
1/4 t Ground Nutmeg

In a medium bowl, blend the pudding mix and milk. Microwave at high (100%) for 4 to 6 minutes or until slightly thickened, stirring two or three times during the cooking.
Stir in the peaches and cover with plastic wrap. Chill until set. Blend the spices into the whipped topping. In each of 4 parfait glasses, layer 1/4 cup of the pudding mix, 3 T of the whipped topping.
Then layer another 1/4 cup of the pudding mix on top of the whipped topping and 1 T of the topping. Repeat in the remaining 3 glasses.

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Categories: Desserts, Fruits, Seasonal
Yield: 4 servings
5 sm Peaches
1 1/2 t Fresh Lemon Juice
1/4 c Confectioners' Sugar

At least 5 hours before serving, peel and pit 4 of the peaches. Cut the fruit into 1-inch pieces and freeze immediately, in a single layer on a cookie sheet.
Refrigerate the remaining unpeeled peach. A few minutes before serving, place the frozen fruit pieces in a food processor or blender and pulse about 8 times then process continuously, scraping down the sides of the work bowl, until the fruit is finely chopped.
Peel and pit the refrigerated peach and cut into chunks. Add this and the lemon juice and confectioners' sugar to the work bowl and process until the mixture is smooth and creamy, scraping the sides when necessary. Taste for sweetness and add more sugar if necessary. Serve immediately.

Mixture may be frozen at this point. Cut the frozen mixture into 1-inch chunks and process until smooth.

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Homemade Peach Ice Cream

Categories: Desserts, Fruits, Seasonal
Yield: 10 servings

1 c Peaches
1 1/4 c Sugar
2 T Cornstarch
1/4 t Salt
2 c Milk
2 lg Eggs
1 T Vanilla
2 c Light Cream

Coarsely chop the peaches in a food processor or blender.
Combine the peaches with 1/4 c of sugar and chill.
Combine 1 c of sugar with the cornstarch and salt.
Blend the milk gradually. Microwave on high (100%) for about 8 minutes or until thick, stirring two to three times.
Beat the eggs and add,gradually, to the cornstarch mixture, stirring constantly. Microwave, on high (100%), about two minutes or until thick and creamy. Chill.
Add the vanilla and cream to the mixture. Stir in the peaches.
Place in an ice cream freezer and freeze, following the manufacturers directions.

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Peachy Pie

Categories: Fruits, Desserts, Pies
Yield: 8 servings

3 c Fresh Peaches: Sliced And
-Mixed With 1/2 Cup Sugar OR
3 c Canned Or Frozen Peaches;
2 T Cornstarch
3 oz Cream Cheese; Softened, 1 Pk
1/2 c Sour Cream
2 lg Eggs
1 T Lemon Juice
1/3 c Sugar
1 t Cinnamon
1 Unbaked Pie Crust For
-10-Inch Pie

NOTE: You can use up to 1/2 cup more fresh peaches if needed for this recipe.

Mix the peach and cornstarch and set aside. Cook the cream cheese and sour cream until it thickens, stirring constantly.
Mix the eggs, juice and sugar in a mixer bowl.
Add the cheese mixture and beat until cool. Arrange the peaches in the unbaked pie crust. Pour the filling over the peaches.
Sprinkle with the cinnamon. Bake in a preheated 425 Degree F. oven for 10 minutes and then at 350 Degrees F. for about 30 to 35 minutes.
Cover with a sheet of foil to retard browning if necessary.


This pie may be made with a double crust. Just follow the directions the same as for a single pie crust.
Cover with a lattice or regular top crust over the pie filling.

From: Emily Griffith Opportunity School Quoted In The Spotlight Food Section Of The Rocky Mountain News 07-10-94

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Brandy Peaches Parfait

Categories: Fruits, Alcohol, Desserts
Yield: 6 servings

10 oz Frozen Peaches; 1 Pkg., OR
1 c Fresh Peaches; Peeled,
-Pitted, And Diced
1/2 t Bitters
1/4 c Brandy
1 pt Orange Sherbet

Partly thaw the frozen peaches and cut into small pieces.
Soak the pieces overnight in the juice adding the bitters and brandy. Keep fresh peaches immersed or covered to prevent darkening.
Partially thaw the orange sherbet. Mix the sherbet and the peaches.
Spoon into parfait glasses and freeze for two to three hours.


To serve with Oriental food, mince 1 T crystallized ginger and add to the peaches.
From: The Best Of Friends--Dependable Recipes From The Food Labs Of Emily Griffith Opportunity School Quoted In The Rocky Mountain News Spotlight Food Section 07-10-94

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Fresh Fruit

Categories: Fruits, Desserts, Seasonal
Yield: 9 servings

1 c Unbleached Flour
1 c Brown Sugar
1 t Cinnamon
3/4 c Uncooked Instant Oatmeal
1/2 c Butter Or Margarine
6 c Fresh Apples, Peaches, Or
1 c Sugar
1 c Water
2 T Cornstarch
1 t Vanilla
Mix, until crumbly, the flour, brown sugar, cinnamon, oatmeal and butter or margarine.
Place half of the crumbs into a 9-inch greased baking dish.
Cover with the fresh fruit. Cook the sugar, water, cornstarch, and vanilla until thick and pour over the fruit.
Top the the rest of the crumbs.
Bake in a preheated 350 Degree F. oven for 1 hour.
Top with whipped cream or topping, ice cream, or frozen yogurt
From: The Best Of Friends--Dependable Recipes From The Food Labs Of Emily Griffith Opportunity School, Quoted In The Spotlight Food Section Of The Rocky Mountain News 07-10-94

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Fresh Peach Pie

Categories: Fruits, Desserts, Seasonal
Yield: 8 servings

1 9-Inch Baked Pie Shell Or
-Crumb Crust
1 c Sugar
1/4 c Cornstarch
1 1/2 c Water
3 oz Orange Or Peach Gelatin
3 c Fresh Peaces; Pitted, Peeled
Whipped Cream; Optional
Mix the sugar, cornstarch and water in a saucepan.
Bring to a quick boil. Cook until thickened and clear.
Add the gelatin. Arrange the peaches in the pie shell.
Pour the gelatin mixture over the peaches and refrigerate. Garnish with whipped cream, if desired.


Other fresh fruit or berries with compatible flavored gelatin may be substituted for the peaches and orange gelatin as above.

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Flaky Pie Crust

Categories: Pies, Desserts
Yield: 3 pie crusts

3 c Unbleached Flour
1 t Salt
1 1/3 c Vegetable Shortening; OR
1 c Lard
1 lg Egg
1 T Vinegar
5 T Cold Water

Cut the shortening into the flour and salt. Beat the egg, vinegar and water together.
Add 1 T of the water mixture over part of the flour mixture. Gently toss with a fork.
Push to one side of the bowl. Sprinkle the next T of the water mixture onto the dry part, toss lightly, and push to the side of the bowl. Repeat until all of the water mixture is gone and all of the flour mixture is moistened. Gather with your fingers and form into a ball. Divide into three equal portions.
Form each into a ball and flatten slightly. Roll to a 1/8-inch thickness on a lightly floured surface. If the edges split, push them together to seal.
Always roll from the center to the edge, using light strokes.


For a pre-baked piecrust, prick the crust with a fork and bake in a preheated 450 Degree F. oven for 10 minutes or until lightly browned.

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Peach Melba

Categories: Fruits, Seasonal, Desserts
Yield: 4 servings

2 lg Fresh Ripe Peaches; OR
3 md Fresh Ripe Peaches
Vanilla Ice Cream
Pureed Raspberries: Either
-Fresh Or Frozen Defrosted

Quickly dip whole peaches into boiling water for a few seconds, then immediately plunge into ice cold water.
Peel and pit the peaches and then slice. Arrange the peach slices on a dish or in a parfait glass.
Place several scoops of Vanilla Ice Cream on top of the slice peaches, and pour the raspberry puree over the ice cream. Garnish with slice almonds, if desired.

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Very Berry Salsa

Categories: Fruits, Condiment, Seasonal
Yield: 3 cups

1 pt Blueberries
1 pt Strawberries
1/4 c Sugar
3 T Minced Sweet Onion
1 T Blueberry Or Raspberry
-Vinegar Or Lemon Juice
1 t Freshly Ground Black Pepper
Hot Pepper Sauce; To Taste
1/4 c Sliced Or Slivered Almonds;
Rinse the blueberries and strawberries, then dry on paper towels. Pick over the berries.
Hull the strawberries and cut into quarters. In a bowl combine the blueberries, strawberries, sugar, onion, vinegar, pepper and hot pepper sauce.
Mix well and refrigerate for at least one hour.
Just before serving, stir in the almonds. Serve over fruit sorbet or as a condiment with poultry or pork.

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MMMMM Blueberry Breakfast Shake Categories: Fruits, Seasonal
Yield: 4 servings

2 c Plain Yogurt
1 c Fresh Blueberries
1 md Ripe Banana
1/2 c Orange Juice

Combine the yogurt, blueberries, banana, and orange juice in a blender. Blend until smooth and frothy. Pour into glasses.

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Blueberry Ketchup

Categories: Fruits, Seasonal, Condiment
Yield: 3 cups

2 T Vegetable Oil
1 lg Garlic Clove; Crushed
1 T Mince Fresh Ginger
1 md Onion; Finely Chopped
2 pt Blueberries
1 c Fresh Tomato; Peeled, Seeded
-And Chopped
2 lg Purple Plums, Pitted And
1/4 c Dark Brown Sugar; Firmly
1 T Blueberry Or Raspberry
1 T Fresh Lemon Juice
Zest Of 1 Lemon; Cut Into
-Julienne Strips
1 md Dried Chili Pepper; Crumbled
1 t Ground Cinnamon
1 t Ground Cardamom
1 t Ground Coriander
1 t Salt
1 t Freshly Ground Mixed
-Peppercorns; White, Green
-Red And Black
Heat the oil in a heavy-bottomed saucepan (two quart or larger). Add the garlic and ginger and cook over low heat for two minutes.
Add the onion and cook until soft and transparent, stirring often.
Add the blueberries, tomato, plums, brown sugar, vinegar, lemon juice and zest, chili pepper, spices, salt and pepper, stirring well.
Cook over medium heat until the mixture begins to simmer.
Reduce the heat and keep simmering gently for 30 minutes.
Remove from the heat. Let the mixture cool slightly, then puree in a food processor or blender. Return the puree to the pan and heat, bringing the mixture to a simmer.
Cook until thick, about 1 hour.
Pour into two sterile pint jars or containers.
Cover and let cool.
Store in the refrigerator for up to four weeks or freeze.

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Chicken With Fruit Sauce

Categories: Seasonal, Fruits, Poultry, Chicken
Yield: 4 servings

2 t Olive Oil
4 lg Chicken Breasts Halves:
-Boneless And Skinless
Salt And Pepper To Taste
2 T Butter
2 md Ripe Pears; Peeled, Cored
-And Sliced Thin
2 t Lemon Juice
1/4 c Onion; Minced
1 lg Garlic Clove; Crushed
1/2 c Dry White Wine
1/4 c Chicken Broth
2 t Honey
1/4 t Dried Thyme; Crushed
1/2 c Fresh Or Frozen Blueberries;
In a large skillet, heat the olive oil over medium-high heat.
Add the chicken and saute four to five minutes on each side until cooked through. Remove from the pan and keep warm.
Melt 1 T of the butter in the pan. Add the pears and 1 t of lemon juice. Saute until barely tender, about two to three minutes.
Remove from the pan and set aside. In the same pan, cook the onion and garlic for one minute. Add the wine and broth. Add the honey and thyme. Boil until thickened, three to four minutes.
Return the pears to the pan and add the blueberries.
Heat through, about two minutes. Swirl in the remaining T of butter and t of lemon juice.
Serve the sauce over the chicken.

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Blueberry Potato Salad

Categories: Seasonal, Fruits, Side dish
Yield: 6 servings

1/4 c White Wine Vinegar
1 T Olive Oil
1/2 t Sugar
1/2 t Salt
1/2 t Dried Basil; Crushed
1/8 t Black Pepper
4 c Potatoes; Cooked And Sliced
1 c Fresh Blueberries
1/2 c Cucumber; Diced
1/2 c Carrot; Shredded
2 T Scallions; Chopped
2 T Parsley; Chopped

Prepare the dressing by combining the vinegar, oil, sugar, salt, basil, and pepper, blending well.
In a large bowl, combine the dressing with the potatoes, mixing well.
Stir in the blueberries, carrot and cucumber.
Sprinkle with the chopped scallions and parsley.

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Blueberry Puffs

Categories: Desserts, Fruits
Yield: 6 servings

1 T Lemon Juice
2 c Fresh Blueberries; OR
2 c Frozen Blueberries;
-Partially Thawed
1 c Unbleached All Purpose Flour
2 t Baking Powder
1/4 t Salt
2 T Shortening
1/2 c Granulated Sugar
1 lg Egg
1/2 t Lemon Flavoring
1/4 c Milk
Preheat the oven to 400 Degrees F. Sprinkle the lemon juice on the berries and use the berry mixture to fill 6 custard cups 2/3rds full. Sift the next 3 ingredients together, and set aside.
Work the shortening with a spoon until creamy.
Gradually add the sugar, working until light.
Beat in the egg and flavoring with a spoon. Add the flour mixture and milk all at once, stirring to mix.
Spread on the berries.
Bake in a moderately hot oven, 400 Degrees F., for 30 minutes or until done.


Turn out with the berry side up. Serve warm, with heavy cream or Vanilla Ice Cream.

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Apple Brown Betty

Categories: Fruits, Seasonal, Desserts
Yield: 6 servings

1/3 c Butter Or Margarine; Melted
2 c Soft Bread Crumbs
6 c Apples; Pared, Cored And
-Sliced, About 2 Lbs
1/2 c Granulated Or Brown Sugar
1/2 t Nutmeg Or Mace
1/4 t Cinnamon
1 T Lemon Rind; Grated
2 T Lemon Juice
1/4 c ;Water
Preheat the oven to 375 Degrees F. Toss the bread crumbs with the melted butter, and arrange 1/3 of the crumb mixture in a greased 1 1/2-quart casserole.
Cover with 1/2 of the apples and 1/2 of the combined mixture, sugar, nutmeg, cinnamon and rind, blended well. Cover with 1/3 of the bread mixture, the rest of the apples and the rest of the combined mixture.
Spoon on the lemon mixture, lemon juice and water combined and well blended, and top with the rest of the crumbs.
Cover and bake in a moderately-hot oven, 375 Degrees F, for 1/2 hour.
Uncover and continue baking for another 1/2 hour or until the apples are done.

To Serve:
Top with cream, whipped cream with a little cinnamon sprinkled over the top, grated cheese or ice cream.

Peach Brown Betty
Substitute 6 cups of fresh peaches for the apples in the above recipe.
For 2 to 3 servings
Halve each of the ingredients, make as directed, using a 1-Quart casserole. Bake, covered, at 350 Degrees F., for 1/2 hour.
Uncover and bake for an additional 1/2 hour or until the apples or peaches are done.

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Apple Flake Crunch

Categories: Desserts, Fruits, Seasonal
Yield: 4 servings

6 c Apples; Pared, Cored, And
-Sliced, About 2 Lbs
2 T Brown Or Granulated Sugar
3 T Orange Juice
1/3 c Brown Sugar; Firmly Packed
2 T Butter Or Margarine
1/2 c Corn Flakes
1/2 c Unbleached Flour; Sifted
1/2 t Nutmeg Or Cinnamon
1 T Orange Rind; Grated
3 T Orange Juice
1 T Butter

Preheat the oven to 375 Degrees F. Arrange the apples in a greased 10 X 6 X 2-Inch baking dish.
Sprinkle with 2 T of sugar then with 3 T of orange juice.
Work 1/3 cup Brown Sugar and 2 T butter until creamy. Add the next 4 ingredients and mix until crumbly. Spread on the apples.
Sprinkle with 3 T of orange juice and dot with 1 T butter. Bake in a moderately hot oven of 375 degrees F., for 45 minutes.
To Serve;
Serve hot or cold with whipped cream if desired.

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Dutch Apple Cake

Categories: Desserts, Fruits, Seasonal, Cakes
Yield: 6 servings

1 c Unbleached Flour; Sifted
1 1/2 t Baking Powder
1/2 t Salt
1 T Granulated Sugar
1/4 c Shortening
1 lg Egg
1/4 c Milk
3 3/4 c Tart Apples; Peeled, Cored
-And Sliced, About 1 1/4 Lbs
1/2 t Cinnamon
1/4 t Nutmeg
2 T Granulated Sugar
2 T Butter Or Margarine; Melted
1/2 c Currant Jelly; OR
1/2 c Apricot Jam

Preheat the oven to 400 Degrees F. Sift the first 4 ingredients together.
Cut in the shortening with 2 knives or a pastry blender until the mixture resembles coarse corn meal.
Beat the egg and milk together, with a fork, until well blended, then stir it into the other mixture.
Spread the mixture in a greased baking dish 12 X 8 X 2-inch.
Arrange the apples, slightly overlapping, in parallel rows, on with the straight edge pushed half way into the dough.
Sprinkle with the combine cinnamon, nutmeg, and 2 T sugar.
Top with butter. Bake in a moderately hot oven, 400 Degrees F., for 40 to 45 minutes, or until the apples are tender.
Remove from the oven and top with your choice of jellies that have been beaten until smooth.

Dutch Peach Cake:
Substitute peeled, pitted, thinly sliced peaches for the apples.

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Crumbly-Topped Rhubarb

Categories: Fruits, Seasonal, Desserts
Yield: 4 servings

3 c Young Rhubarb; Unpeeled And
1 T Unbleached Flour
1/2 c Granulated Sugar
1 t Cinnamon
1/8 t Salt
1 T ;Water
6 T Butter Or Margarine
6 T Unbleached Flour
1/2 c Brown Sugar; Firmly Packed
1/2 c Rolled Oats; Quick Cooking,
-Quick Cooking Oatmeal
Preheat the oven to 350 Degrees F. In a 10 X 6 X 2-inch baking dish, combine the first 6 ingredients.
Cream the butter with the four and brown sugar, then stir in the oats.
Sprinkle over the rhubarb.
Bake in a moderate oven, 350 Degrees F., for 40 minutes or until the rhubarb is tender and the top is brown.

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Grapes In Orange Juice Cocktail

Categories: Fruits, Seasonal
Yield: 6 servings

2 c Seedless Grapes
2 c Orange Juice
1 1/2 T Bottled Or Fresh Lime Juice
Mint Sprigs (Optional)
Stem and wash the grapes, then chill thoroughly.
One-half hour before serving, arrange 1/3 cup of grapes in each of 6 sherbet glasses. Combine the orange and lime juice, sweetening if necessary, Blend well and pour over the grapes, allowing about 1/3 cup for each glass. Chill until served, then garnish with mint sprigs, if desired. We thanks Source posted by: Rich Harper

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