Category: Fruit

Fresh Strawberry Pie

Take advantage of all the fresh strawberries in season by making this delicious Fresh Strawberry Pie Recipe. This pie is fast and easy to make and is such a beautiful way to use fresh strawberries.

To make Fresh Strawberry Pie, all you need is:

1 cooked 9 inch pie shell
Fresh Strawberries (3 cups sliced)
1 cup sugar
2 1/2 Tablespoons Cornstarch
2 Tablespoons light corn syrup
1 cup water
3 Tablespoons strawberry jello

Cook sugar, cornstarch, corn syrup and water until clear. Add strawberry jello and cool until thickened. Stir in fresh strawberries and fill pie crust. Chill 3 hours before serving.

Serve with whipped cream, cool whip or vanilla ice cream.

Pin it! Here’s the link: http://www.pinterest.com/pin/280278776784075175/

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Sharon Springfield

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Fresh Strawberry Pie

Tags desserts, pie, strawberries

Ham Main Dish Make Ahead Pineapple

Pineapple Ham Steaks

1 1/2 cups pineapple juice

1/4 cup brown sugar, packed

2 teaspoons butter, melted

1 1/2 tablespoons dry mustard

1 garlic clove, minced

1/4 teaspoon paprika

2 lbs ham steaks

Mix pineapple juice, brown sugar, butter, mustard, garlic, and paprika. Place ham steaks in freezer bag, seal, label, and freeze. To serve: Allow ham to thaw in the refrigerator (mine took about 24 hours). Remove ham steaks from marinade and discard marinade. Grill steaks until done.

8 Servings

Tags ham, ham steaks, pineapple

Fruit Sauces

Mango and Pineapple Relish

Post author By Sharon
Post date September 11, 2011
No Comments on Mango and Pineapple Relish

1 cup mango, cut into small cubes

1 cup pineapple, cut into small cubes

1 tablespoon mint leaves, chopped fine

2 tablespoons cilantro, chopped fine

1 tablespoon apple cider vinegar

1 teaspoon extra-virgin olive oil

Salt and pepper to taste

Toss gently and serve with the Crab, Salmon and Scallop Cakes.

Makes 2 cups

Breads Fruit

Banana Bread

2/3 cup shortening

1 cup sugar

4 eggs

3 1/2 cups all-purpose flour

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon salt

1 cup pecans, chopped

2 cups bananas, mashed, use very ripe bananas for best flavor.

Mix sugar and shortening until well blended, add eggs. Mix together dry ingredients, stir into sugar mixture. Stir in bananas and nuts. Pour into two greased and floured loaf pans. Bake at 350 degrees for 45 minutes.

*Self-rising flour may be used instead of all-purpose flour, baking soda, baking powder and salt.

20 Servings

Breakfast Fruit

Peach and Cream Cheese French Toast Casserole

Post author By Sharon
Post date September 9, 2011
No Comments on Peach and Cream Cheese French Toast Casserole

10 to 12 slices white bread, crusts removed (good French bread or Hawaiian bread works great too!)

3 eggs

2 cups half & half

1/2 cup granulated sugar

1 teaspoon vanilla

Dash of ground nutmeg

Filling:

8 ounces cream cheese, softened (regular or light)

1/4 cup granulated sugar

1 egg

1 teaspoon vanilla

2 to 3 fresh peaches or one 16-ounce can of drained peach halves

Arrange half of bread in bottom of greased 11 x 7-inch glass baking dish. In separate bowl, beat eggs, half & half, sugar, and vanilla. In another bowl, beat together all filling ingredients except for peaches and set aside. Pour 1/2 of egg and half & half mixture on bread in bottom of dish. Pour all of filling ingredients over bread, spreading evenly to sides of dish. Cut peach halves horizontally into 1/4-inch slices and place over filling. Arrange remaining bread slices over filling and peaches. Pour remaining egg and half & half mixture over bread. Sprinkle with nutmeg (cinnamon is also good!) Cover with aluminum foil and refrigerate overnight.

Preheat oven to 350º. Best to allow to stand at room temperature before baking for 30 minutes. Bake covered 30 minutes. Uncover and bake 30 to 40 minutes longer or until puffy and golden. Serve with warm maple syrup if desired.

Breakfast Fruit

Blueberry French Toast Casserole

Post author By Sharon
Post date September 9, 2011
No Comments on Blueberry French Toast Casserole

This recipe is super! We have it on Christmas mornings. I make it up the night before and keep it in the fridge until we wake up. Then while the gifts are being opened, this is baking and filling the house with a wonderful aroma. Mmmmmmm!

6 slices bread — 1 inch cubes

8 ounces cream cheese — 1/2″ cubes

1/2 cup blueberries — fresh or frozen

6 eggs — beaten

1 cup Milk

1/2 teaspoon Vanilla

1/4 cup Maple Syrup

1/2 cup Sugar

1 tablespoon Cornstarch

1/2 cup Water

1/2 cup blueberries — fresh or frozen

1/2 tablespoon butter

Spray or grease a baking dish. Arrange half of the bread cubes in the dish. Top with cream cheese cubes. Sprinkle 1/2 C. blueberries over the cream cheese. Top with the remaining bread cubes.

In a large bowl, mix the beaten eggs, milk, vanilla extract and maple syrup. Pour over the bread cubes. Cover and refrigerate overnight if serving the next day. If not, continue with freezing instructions.

Freezing and Cooking Directions: Cover the pan loosely with plastic wrap and place inside a labeled one or two gallon freezer bag. Remove excess air, seal and freeze.

To serve, thaw if frozen (takes about 12-14 in refrigerator). Remove the casserole from the refrigerator about 30 minutes before baking.

Bake covered for 30 minutes at 350 degrees. Uncover and continue baking 25-30 minutes until center is firm and surface is lightly browned.

For sauce, in a medium saucepan mix the sugar, cornstarch and water. Bring to a boil, stirring constantly cook 3-4 minutes. Mix in the remaining blueberries (1/2 C. per recipe). Reduce heat and simmer 10 minutes until the blueberries burst. Stir in the butter and pour over the baked French toast casserole.

6 Servings

Breakfast Fruit

Baked Peach French Toast

6 1″-thick slices whole-grain bread

1 8-ounce package cream cheese

6 medium (or 8 small) fresh peaches, sliced

1/2 cup pecans, chopped

1/2 cup whole milk

1/2 cup buttermilk

1/3 cup maple syrup

3 large eggs

2 tablespoon unsalted butter, melted

1 tablespoon sugar

1 teaspoon cinnamon

1 teaspoon vanilla extract

1 tablespoon Kahlua coffee liqueur (optional)

Pre-heat oven to 400 degrees. Lay bread slices in a buttered or sprayed casserole dish or other baking dish.

Prick bread 3-4 times each with a paring knife. Spread a layer of cream cheese on top of each slice of bread. Arrange peach slices on top of bread slices to cover bread. Combine milk, buttermilk, maple syrup, eggs, butter, sugar, cinnamon, vanilla and Kahlua and mix well.

Pour over bread and peaches; liquid should come to at least the tops of the slices of bread.

Sprinkle nuts over peaches. Bake 30 minutes, or until bread is no longer “soggy” and just begins to brown on the edges.

Plate each slice separately and serve with maple syrup

Note: You may also let assembled French toast sit refrigerated in liquid for several hours or overnight before baking. Cored and peeled apple slices may also be substituted for the peach slices.

Fruit Smoothies

Gold Medalist Smoothie

8 ounces frozen strawberries, not in syrup – do not defrost
1 banana
1 cup pineapple juice
2 tablespoons coconut cream
1/4 cup grenadine
1 cup ice
2 fresh strawberries, for garnish

Pour all ingredients, except for the garnish, in the order listed into a blender and blend on high speed for 15-30 seconds, or until all the ice is crushed and the drirnk is smooth. Garnish each drink with a fresh strawberry.

2 Servings

Fruit Smoothies

2 -8 ounces yogurt, fat free – vanilla
2 bananas, small ripe, sliced, frozen
1 cup strawberries, sliced, frozen
1 cup berries, such as raspberries, blueberries, blackberries, frozen

In a blender container, combine yogurt, bananas, and berries; cover and puree until nearly smooth.
Makes 4 servings.

Fruit Smoothies

Cherry Vanilla Smoothies

1 cup ice, crushed
1 cup soymilk, Very Vanilla Silk Soymilk
3/4 cup vanilla yogurt
2 bananas, frozen sliced, (optional)
1 cup cherries, frozen

Mix well in blender.

2 Servings