Secret Fruit Salad Recipe

Secret Fruit Salad Recipe

2 tablespoons dry instant vanilla pudding mix
1 pound of strawberries, quartered
1/2 pint blueberries
1/2 pint raspberries
1/2 pineapple, cubed
1 bunch grapes

Sprinkle fruit pudding powder and stir. Serve immediately or allow to sit overnight.

Summer Dessert Pizza Recipe

Summer Dessert Pizza Recipe

Ingredients

• 1/4 cup butter, softened
• 1/2 cup sugar
• 1 egg
• 1/4 teaspoon vanilla extract
• 1/4 teaspoon lemon extract
• 1-1/4 cups all-purpose flour
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• GLAZE:
• 1/4 cup sugar
• 2 teaspoons cornstarch
• 1/4 cup water
• 1/4 cup orange juice
• TOPPING:
• 4 ounces cream cheese, softened
• 1/4 cup confectioners' sugar
• 1 cup whipped topping
• 1 firm banana, sliced
• 1 cup sliced fresh strawberries
• 1 can (8 ounces) mandarin oranges, drained
• 2 kiwifruit, peeled and thinly sliced
• 1/3 cup fresh blueberries

Directions

• In a small bowl, cream butter and sugar until light and fluffy. Beat in egg and extracts. Combine flour, baking powder, baking soda and salt; add to creamed mixture and beat well. Cover and refrigerate for 30 minutes.
• Press dough into a greased 12-in. x 14-in. pizza pan. Bake at 350° for 12-14 minutes or until light golden brown. Cool completely on a wire rack.
• For glaze, combine sugar and cornstarch in a small saucepan. Stir in the water and orange juice until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Cool to room temperature, about 30 minutes.
• For topping, in a small bowl, beat cream cheese and confectioners' sugar until smooth. Add whipped topping; mix well. Spread over crust. Arrange fruit on top. Brush glaze over fruit. Store in the refrigerator. Yield: 12-16 servings.

(Source)

Fruit and Cream Mini-Tarts

Fruit and Cream Mini-Tarts

Ingredients

• Tart Crust:
• 1-1/2 cups flour
• 1/4 cup superfine sugar
• 1/4 teaspoon salt
• 1/2 cup butter (1 stick), chilled
• 1 egg yolk, broken with a fork
• Cream Filling:
• 2-3/4 cups milk (I use 2-1/2 cups nonfat milk + 1/4 cup whipping cream but any type will work)
• 2/3 cup sugar
• 1/4 cup cornstarch
• 1/8 teaspoon salt
• 4 egg yolks
• 2 tablespoons butter
• 1 teaspoon vanilla extract

Directions

Crust:

1. Combine flour, sugar and salt in food processor. Cut butter into 8 slices and add to flour, pulsing several times until mixture resembles oatmeal. Add egg yolk. (Go ahead and add the egg white if you want a sturdier but not quite as tender crust.)Pulse until all ingredients are moistened but not yet a solid ball. (See note below if mixture seems too dry.) Lightly press into a ball, cover and chill 30 minutes.
2. Pull off small amount of dough and press into molds with fingers being careful to keep thickness consistent. Use a knife to trim off any extra at the top. Freeze for at least 30 minutes.
3. Place frozen tart shells on cookie sheet and cook at 350 degrees for 20-25 minutes. Watch carefully as the time can vary according to the thickness of the crust.

Cream Filling:

1. Add milk, sugar, cornstarch, salt, and egg yolks, (in that order) to blender. Blend 5 seconds and pour into 2-quart glass microwave-safe bowl. Microwave 6 minutes on HIGH, whisking until smooth after 3 minutes, then every minute thereafter.
2. Add butter and vanilla and whisk until smooth.

Assembly:

1. Fill each baked tart shell with cream filling. Top with fruit of your choice. Melt 1/4 cup currant jelly and use a brush to dab some shininess on each piece of fruit. It’s OK if some drips onto the cream.

(Source)

Fluffiest Pancakes Ever

Fluffiest Pancakes Ever

Ingredients:
225 grms plain flour
1 tablespoon baking powder
1 tbs sugar
pinch of salt
2 large eggs, slightly beaten
300ml milk
30 gms butter, melted and cooled

butter for frying

Directions:
Add the first seven ingredients to a blender and mix until the all ingredients are incorporated. Transfer batter to a jug (this makes it much easier to pour). Add a small knob of butter to a frying pan and pour a small amount of batter. Fry on one side until bubbles start to form on the top side. Flip over and cook the reverse side for less than thirty seconds. Serve with maple syrup. 

Note: This recipe yielded 12 pancakes. You may need to add extra milk once the batter is sitting for a while as it may become slightly thick. Just add enough to get the same consistency as you started off with. 

(Source)

Fruit Salad with Honey-Lime Dressing

Fruit Salad with Honey-Lime Dressing - Easy

1 pt. container strawberries
1 pt. container blueberries
1  bunch (about 1 1/2 lbs.) seedless grapes (green, red or a mixture of both)
1/4 cup honey
juice from 2 limes (about 2-3 tablespoons)

Rinse strawberries, blueberries and grapes.  

Gently pat dry the fruit.  Hull strawberries, then cut each in half; if large, cut into quarters.

Remove stems from blueberries, if any.

Remove grapes from stems.

Gently combine  all three in a large bowl or aluminum tray.  Set aside.

In a small bowl, whisk together honey and lime juice.  Pour over fruit.  

(Source)

Buttermilk-Blueberry Breakfast Cake

Oven Baked Pancake with Fresh Berries

Oven-Baked Pancake with Blueberries and Strawberries

4 tbs unsalted butter
1 1/2 cup all-purpose flour
1 tsp salt 3 eggs
1 1/3 cup milk
1 tsp vanilla extract
1/2 tsp baking powder 1 cup blueberries
1 cup quartered strawberries
powdered sugar, for sprinkling

Preheat the oven to 450 F. Place the butter in a 10-in oven-proof skillet (preferably cast iron), and place it in the oven. Combine the flour, baking powder and salt in a large mixing bowl. In another bowl, whisk together eggs, milk, and vanilla. Add this to the dry ingredients, and whisk until combined and smooth.Wearing an oven mitt, remove the hot skillet from the oven (the butter should be bubbling), and pour in the batter all at once. Sprinkle the berries evenly over the top, and return the skillet to the oven. Bake until the pancake is nicely browned and puffed around the edges, 12 to 15 minutes. Remove the pancake from the oven. Carefully transfer to a serving platter, and sprinkle with powdered sugar.

(Original Recipe)