Snow Grapes

I got this recipe from a n email I recieve daily with recipes.  It is called: My Daily Moments Recipe of the Day.  This is another one my grandson likes.  It has also been a hit with others.

Ingredients

4 lb. seedless grapes
1 cup sour cream
1 (8 oz.) pkg. cream cheese
1/2 cup white sugar
1 tsp. vanilla extract

Directions

Remove grapes from stems, rinse, and set aside to dry. Mix together the sour cream, cream cheese, white sugar, and vanilla in a large bowl. Fold in grapes until evenly coated. Chill overnight before serving.

Fruit Salad Dressing

Since it is July and there is an abundance of fresh fruit, I thought I would include this recipe.  It is from my mother.  She taught me how to cook when I was very young and at one point said she would put me up against any woman she knew.  Thanks mom.

Ingredients

1 cup pineapple juice
½ cup sugar
2 eggs, beaten
2 Tablespoons flour
1 pinch salt
1 cup whipping cream

Directions

Mix eggs, flour, sugar, salt. Heat pineapple juice. Before juice boils, add egg mix. Stir till thickens. Remove from heat, cool.


Before serving, whip cream and add. Serve as topping for fresh fruit salads.

Cinnamon Candied Apples

This recipe comes from our Bishop's wife.  She made this when they had us in their home for dinner.  They are very good, especially if they sit in the fridge for a couple of days.

Ingredients

6 medium tart apples (I used Braeburn)

2 cups water
1 cup sugar
1 cup red-hot candies

Directions
 
Peel and core apples. Slice lengthwise for cooking. In a large saucepan over medium heat, bring the water, sugar and candies to a boil, stirring constantly until sugar and candies are dissolved. Reduce heat; carefully add apples. Cook uncovered, until apples are tender, about 8 minutes. May be served hot or cold. If made in advance the color will deepen as they sit in the syrup.

Raspberry Cake

My mom sent me this recipe today.  She got it from kraftrecipes.com.  She mixed 2 cups of raspberries with 3 cups of rhubarb.  When my dad came in from mowing the lawn and had piece of the cake, he said "this is my new favorite cake".  This is a good testimonial as to the taste.

Ingredients

5 cups fresh raspberries (I used about two cups of raspberries and about three of rhubarb, only because that's what I had.)
1 cup sugar
1 3-oz pkg strawberry jello
3 cups mini marshmallows
1 white cake mix (two-layer size)
2 cups thawed Coolwhip

Directions
 
Heat oven to 350'. Grease 13x9" pan. Spread raspberries (and/or rhubarb) in bottom of pan. Sprinkle evenly with sugar and dry jello. Cover with marshmallows.


Prepare cake mix as directed on package; pour over marshmallows.

Bake 50-60 minutes or until toothpick inserted in center comes out clean. Cool. Frost with Coolwhip.

Four Fruit Compote

This recipe comes from Taste of Home magazine.  We love it.

Ingredients

1 can (20 ounces) pineapple chunks

1/2 cup sugar

2 tablespoons cornstarch

1/3 cup orange juice

1 tablespoon lemon juice

1 can (11 ounces) mandarin oranges, drained

3 to 4 medium apples, chopped

2 to 3 medium bananas, sliced

Directions

Drain pineapple, reserving 3/4 cup juice. In a large saucepan, combine sugar and cornstarch. Whisk in the pineapple, orange and lemon juices until smooth. Cook and stir over medium heat until thickened and bubbly; cook and stir 1 minute longer. Remove from the heat; set aside.

In a large bowl, combine the fruits. Pour warm sauce over the fruit; stir gently to coat. Cover and refrigerate. Yield: 12-16 servings.

Layered Fruit Flag Salad

This recipe is from Pillsbury.com.  Vickie made this for a Relief Society Garden Party last night.  She did not include the marshmallows and she says to make sure you really do pat the fruit dry.  The party was a success although a bit wet.





INGREDIENTS


2 cans (8 oz each ) pineapple tidbits in juice
2 medium bananas, sliced
3 pints (6 cups) fresh strawberries
3 containers (6 oz each) Yoplait® Original 99% Fat Free lemon burst yogurt
1 1/2 cups frozen (thawed) whipped topping
3 tablespoons powdered sugar
4 cups cubed (1/2 to 3/4 inch) cantaloupe, well drained
1 1/2 pints (3 cups) fresh blueberries
2 cups miniature marshmallows


DIRECTIONS

1. Drain pineapple, reserving juice in small bowl. Pat pineapple dry with paper towels to remove any excess liquid. Toss banana slices in pineapple liquid; drain well, discarding liquid. Reserve 18 to 20 strawberries for flag stripes; cut remaining strawberries into quarters.

2. In medium bowl, mix yogurt, whipped topping and powdered sugar until well blended and smooth.

3. In ungreased 13x9-inch (3-quart) glass baking dish, layer cantaloupe and quartered strawberries. Reserve 50 blueberries for flag stars. Layer remaining blueberries over strawberries. Top with bananas, pineapple and marshmallows. With pancake turner, press fruit lightly to even out top. Spread yogurt mixture evenly over fruit. If desired, at this point, salad can be covered and refrigerated up to 4 hours.

4. If serving salad immediately, add topping; if salad is refrigerated, add topping up to 1 hour before serving. Sprinkle reserved blueberries in corner to resemble stars of flag. Cut reserved strawberries into quarters. Arrange strawberries in rows to resemble stripes of flag.

Strawberry Shortcake

Tonight we had Strawberry Shortcake for dessert.  Srawberries were on sale cheap so we bought several cups.  A good friend of mine by the name of Larry taught me a great, new way to enjoy this treat.

Instead of using the regular dessert cups, cut a Twinkie in half.  Then put a scoop of vanilla ice cream on the Twinkie and cover the ice cream with strawberries and whipped cream.  My wife, who detests Twinkies, likes this treat.  Enjoy