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Preheat oven to 375 degrees

  • 1-1/2 c. AP Flour
  • 2/3 c. sugar
  • 2 t. baking powder
  • 1/2 t. salt
  • 1/2 c. cold, unsalted butter
  • 1 egg white
  • 1/4 c. skim milk
  • 1 t. vanilla
  • 1 t. cardamom (or cinnamon)
  • 4-5 large plums (about 1 lb.), thinly sliced
  • 3 T. sugar
4.5/5 (2 Votes)

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Heat oven to 400 degrees. In 4-quart saucepan, mix Splenda, cornstarch and cinnamon

  • 1/3 cup Splenda
  • 1 T. cornstarch
  • 1/4 t. cinnamon
  • 6 peaches, peeled, cut into 1/2" slices
  • 2 T. water
  • 2 t. lemon juice
  • 1 cup reduced fat Bisquick
  • 2 T. Splenda
  • 1/3 cup milk
  • 1 T. butter or margarine, melted
3.3/5 (3 Votes)

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Combine first eight ingredients

  • 1/3 cup Catsup
  • 2 Tbsps. Prepared Mustard 1
  • 2 Tbsps. Brown Sugar
  • 1 Tbsp. Cider Vinegar
  • 1 1/2 tsps. Soy Sauce
  • 1/8 tsp. Garlic Salt
  • 1/8 tsp. Onion Salt
  • Dash ; Cayenne Pepper
  • 2 Boneless Pork Loin Chops left intact or cubed
  • Salt and Pepper to Taste
  • 1/4 cup Onions ; chopped
  • 1 tablespoon Oil
  • 2 cloves Garlic ; minced
  • 1/4 cup Pineapple Tidbits
  • 1/3 cup Water
4/5 (2 Votes)

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Follow easy no cook recipe in Sure Jell box

  • 12 # fresh strawberries
  • 7 boxes Sure-Jell Pectin
  • lots of sugar
  • 1 -Wash, Dry, Scald containers and lids. WASH Fruit and PUREE (Usually berries are mashed in small batches to leave bits of fruit, I prefer it smooth). MEASURE 2 cups FRUIT into LARGE BOWL.
  • 2 -MEASURE 4 cups SUGAR accurately by scraping knife blade across full cup to level - place in separate bowl.
  • 3 -MIX SUGAR AND FRUIT together. Let stand 10 MIN stirring occasionally.
  • 4 -Mix 3/4 cup WATER and one box SURE-JEL OR CAN-JEL (about 5-6 Tablespoons) in small sauce pan. Bring to a boil and boil for 1 MIN stirring constantly.
  • 5 -STIR SURE-JEL into FRUIT, continue stirring for THREE MIN. (A few sugar crystals will remain)
  • 6 -QUICKLY POUR into prepared CONTAINERS, wiping clean top edge. FILL TO WITHIN 1/2 inch from top. COVER at once with lids. Let stand at ROOM TEMPERATURE untouched, for 24 hours. Store in freezer and refrigerate after opening
4/5 (2 Votes)

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Preheat oven to 350F. Spray 2 loaf pans with non stick cooking spray

  • 2/3 cup butter or margarine
  • 1 1/4 cup sugar
  • 4 eggs
  • 1 1/2 cup applesauce
  • 1/2 cup milk
  • 4 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 tablespoon grated lemon rind
  • 1 cup chopped pecans
  • 1/2 cup chopped raisins
  • 1/2 cup chopped dates
3.5/5 (4 Votes)

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Very good - make sure its quick cooking tapioca

  • Pastry for 9" double crust pie
  • 4 cups blackberries
  • 1/2 cup sugar
  • 3 tbsp tapioca (quick cooking)
  • 2 tbsp butter
4.5/5 (2 Votes)

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1. Heat oven to 350°. Grease pie plate, 9 x 1 1/4 inches

  • Streusel Topping:
  • 3 large all-purpose apples (braeburm, Gala), peeled and thinly sliced (3 cups)
  • 1/2 cup Original Bisquick®
  • 1/2 cup sugar
  • 1/2 cup milk
  • 1 tablespoon margarine or butter, softened
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 2 eggs
  • 1/2 cup Original Bisquick®
  • 1/4 cup chopped nuts
  • 1/4 cup packed brown sugar
  • 2 tablespoons firm margarine or butter
  • Streusel Topping
  • 1/2 cup Original Bisquick
  • 1/4 cup chopped nuts
  • 1/4 cup packed brown sugar
  • 2 tablespoons firm margarine or butter
  • Mix Bisquick, nuts and brown sugar. Cut in margarine, using fork or pastry blender, until mixture is crumbly.
4/5 (2 Votes)

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I'm always craving a chewy savory snack

  • Meat of one young Thai coconut (or more if available)
  • 2 tablespoons Nama Shoyu
  • 1/2 teaspoon lemon juice
  • 1/2 teaspoon liquid smoke
  • 1 teaspoon agave
  • Black pepper, to taste
  • Crushed garlic, to taste (amount will depend on how much meat you have to start with, don't over do it unless you like garlic!)
4/5 (2 Votes)

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1. The sauce can be prepared while the duck is cooking, or made well in advance and warmed just before serving

  • 1 tbsp sesame oil
  • 1 red onion, thinly sliced
  • 2 cm/¾in piece of fresh ginger, peeled and finely chopped or grated
  • 1 tbsp red wine vinegar
  • 4 tbsp cranberry sauce
  • 1½ tsp Chinese five spice
  • 1 large glass red wine
  • 1 strip orange zest
  • ½ orange, juice only
  • 1 tsp brown sugar
  • coarse sea salt and freshly ground black pepper
  • 4 thick duck breasts
  • vegetable oil
4.3/5 (3 Votes)

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1Mix apples with sugar, cinnamon, and nutmeg

  • 24 granny smith apples, peeled, cored, and cut into semicircles
  • 3 -4 cups white sugar
  • 4 tablespoons cinnamon
  • 1 teaspoon nutmeg
  • 1/2 cup rum
4.8/5 (4 Votes)

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To make the cupcakes: Preheat the oven to 350 degrees and line to muffin pans with cupcake liners

  • FOR THE CUPCAKES
  • 1 cup (2 sticks) unsalted butter, softened
  • 2 cups sugar
  • 3 eggs
  • 1 dram (1 teaspoon) watermelon flavoring oil
  • 3 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 - 16 ounce container (about 2 cups) sour cream
  • Food coloring (optional)
  • FOR THE FROSTING
  • 6 tablespoons unsalted butter, softened
  • 1 dram (1 teaspoon) watermelon flavoring oil
  • 1 tablespoon lemon juice
  • 3 tablespoons milk
  • 5 to 6 cups confectioners' sugar
  • Food coloring (optional)
4.7/5 (3 Votes)

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In small bowl, combine cookie crumbs and margarine; mix well

  • 2 cups finely crushed macarooncookie crumbs
  • 1/4 cup margarine or butter, melted
  • 1 envelope unflavored gelatin
  • 6-oz. can frozen orange juice concentrate, thawed
  • 1/3 cup sugar 4 eggs, separated
  • 1/3 cup sugar
  • Whipped cream, if desired Orange slices, if desired
2.9/5 (9 Votes)

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