FRUIT POPS

Abagail chose these for FHE refreshment.  We took some frozen raspberries and blackberries.  Fresh strawberries and kiwi and cut them up.  Added some orange juice to that mixture and blended a little (left some chunks). Filled some disposable plastic cups with fresh blueberries (about 1/2 handful) then added the orange juice mixture.  Put in a popcicle stick and then froze.  Run under hot water to release once frozen.  They turned out really good and refreshing.  Could do any fruit combination.  The only thing we would do different is add some sweetener - either sugar or agave.  From a RS activity someone suggested using vanilla pudding powder for a sweetener.

Here is one from all recipes that would be good to try:

Ingredients Edit and Save

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Original recipe makes 8 servingsChange Servings

• 2 cups fresh blueberries, raspberries, strawberries and sliced bananas, mixed
• 2 cups plain or vanilla yogurt
• 1/4 cup white sugar

• 8 small paper cups
• 8 popsicle sticks

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Directions

1. Place the mixed blueberries, raspberries, strawberries, sliced bananas, yogurt, and sugar into a blender. Cover, and blend until fruit is chunky or smooth, as desired.
2. Fill paper cups 3/4 full with fruit mixture. Cover the top of each cup with a strip of aluminum foil. Poke a popsicle stick through the center of the foil on each cup.
3. Place the cups in the freezer for at least 5 hours. To serve, remove foil and peel off the paper cup.

JAM/JELLY TIPS

At a class (8/29/13) at Carla Sorter's house by Tina Johnson she made pear jams.  They were all so good.  I put the recipes she gave us in the Made from Scratch folder.  Some tips I learned:

*She likes to cook the fruit down with a little bit of sugar.  Chop up fruit (don't peel) then using a potato masher.  Mash and stir, mash and stir while it cooks on the stove.  Then run it through the food mill (thing you turn).  For berries she heats up again and then run through a flour shifter to get rid of all the seeds (doing this you don't need to use a cheese cloth).  Then you have your juice.  Doing it this way you keep most of the nutrients.

*She boils down her pears and then from that mixture she makes either jam, sauce or butters.  After you make this mixture you can refrigerate and use within 4 days.

*Use stainless steel when canning.

*Adding 1 tsp butter keeps the foam off.

WATERMELON CAKE

NO BAKE WATERMELON CAKE

http://www.isavea2z.com/no-bake-watermelon-cake-recipe/

We were surprised how good this was.  Yummy!  I did 1/2 pint heavy whip with some vanilla and powdered sugar added.  Only covered 1/2 would double next time.

UPDATE: made the coconut cream. Yum!  Everyone really liked it.

Here’s the best Healthy No Bake Cake you will ever taste! Introducing the No Bake Watermelon cake made with whip cream and fruit! Easy to make and yummy to consume!

Author: Jennifer www.iSaveA2Z.com

Recipe type: Dessert

Serves: 12

Ingredients

• Whipped cream or Coconut Whipped cream (Paleo Version) - see below for recipe
• 1 Large Watermelon cut in a circle like a cake (see photo above)
• Blueberries
• Raspberries
• Almonds

Instructions

1. Cut your watermelon based on the photo tutorial in the post.
2. MAKE SURE WATERMELON IS COLD!
3. Pat the watermelon down with wipes to dry it.
4. Frost it with whipped cream
5. Add Almonds to the side
6. Decorate the top with fresh fruit of your choice. I like raspberries and blueberries. (we did fresh blackberries, blueberries & strawberries)

Read more: http://www.isavea2z.com/no-bake-watermelon-cake-recipe/#ixzz2clAWFjmr

Whipped Coconut Cream

• 1 can of coconut milk (not light), do not shake
• 3 tablespoons powdered sugar
• 1/4 tsp vanilla

Place the can of coconut milk into the refrigerator overnight, or for at least 8 hours.
Open the can without shaking and scrape the thick, coconut cream into the chilled bowl of an electric mixer with whisk attachment.  This will be about 1 cup.  Save the remaining coconut water for another application.
Add the powdered sugar and starting your mixer slowly, increase speed to medium high and whisk for 2-3 minutes or until the coconut milk holds soft peaks.  Store in an airtight container in the refrigerator – up to 2 days.
Tips for success:

1. Use full-fat coconut milk such as Thai Kitchen.  Don’t use “Cream of Coconut” which is pre-sweetened and has a lot of added ingredients, or a light version such as Trader Joes (which I love for other uses).
2. Use a heavy-duty mixer that can whip fast for 2-3 minutes.
3. Use powdered sugar, or any other powdered sweetener for best results.  Liquid sweetners like honey, agave or maple syrup will prevent the coconut milk from whipping.
4. If you would like to add vanilla flavor, stick with the scrapings of a vanilla bean, vanilla powder, or a very small amount of liquid vanilla (1/2 teaspoon).  Adding too much additional liquid to this coconut cream inhibits the whipping process.

COBBLER

Pima Stake Cookbook pg 160.  Easy ingredients.  Very good.

PEACH COBBLER
from all recipes.com  Really like it.

• 2 (16 ounce) cans peaches in heavy syrup (frozen works too)
• 1 (18.25 ounce) packageyellow cake mix

• 1/2 cup butter
• 1/2 teaspoon ground cinnamon, or to taste

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Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. Empty peaches into the bottom of one 9x13 inch pan. Cover with the dry cake mix and press down firmly. Cut butter into small pieces and place on top of cake mix. Sprinkle top with cinnamon.
3. Bake at 375 degrees F (190 degrees C) for 45 minutes.

CANDACE WEIGHT WATCHERS

2 bags frozen berry fruit (sometimes I will do some of all three blackberries, raspberries and blueberries)

Mix 1 box white (french vanilla or yellow good too) and 2 cups 7-Up.  Pour over berries.  

Cook at 375 20 minutes covered with foil.  Then uncovered 40 minutes.

PEACH (OR ANY FRUIT!) COBBLER

One night we were at our "backyard park" (by Splash) and the cherries were ripe on the tree.  We picked about 1/2 a bucket.  We were putting Abagail on our shoulders to get more.  We had some here at home thanks to bountiful baskets so we were able to get 4 cups.  We pitted them and made this cobbler to take with us to Maner Family reunion (June 2014).  Tasted yummy!

Becca here with one of my very favorite recipes!  I've been making this amazing cobbler for most of my 

married life, and have used a variety of fruits in it over the years, both fresh and frozen, and it's always good. 

I like to use twice the fruit of the original recipe, and bake it in a 9x13 glass dish instead to shorten the baking 

time in the hot summer.  But this definitely one of the very few things I'll turn the oven on for anytime of year!  

The batter goes on the bottom of the pan, and then bubbles its way up through the fruit to make a tasty topping

 with a hint of fruit flavor.  I used fresh picked peaches this time, but another of our favorites is frozen 

cherries and blackberries.  This is one I guarantee will be a hit wherever you take it!

Peach (or any fruit!) Cobbler

4 Tablespoons Butter

3/4 cup flour

3/4 cup sugar

1 teaspoon baking powder

1/4 teaspoon salt

3/4 cup milk

4 cups fresh or frozen fruit in bite sized pieces

1 Tablespoon sugar

Place butter in 9x13 pan and place it into the cold oven.  Set it to preheat to 350 while you prepare the other

 cobbler ingredients.  When butter is melted and bubbly, remove it from the oven.  In a small bowl, combine 

flour, sugar, baking powder, salt, and milk to make a smooth batter.  Pour into pan with melted butter, and

 top with prepared fruit sprinkled with sugar.  Bake 30-40 minute, or until batter has risen to the top to form

 a nice golden brown crust, and fruit is bubbly.  Enjoy!!

MIXED BERRY PIE

HEALTHIFIED MIXED BERRY PIE WITH LEMON CREAM
Was very good. Roy Gray said I could bring it anytime I wanted.

Nonstick cooking spray

1 1/3

cups finely crushed zwieback or graham crackers

2

tablespoons packed brown sugar

1

egg white, lightly beaten

2

tablespoons butter, melted

3/4

cup Cascadian Farm® strawberry fruit spread (used homemade blueberry/blackberry jam)

2

containers (6 oz) Yoplait® honey vanilla Greek yogurt

6

cups fresh raspberries, blackberries, blueberries, and/or halved strawberries

Fresh mint sprigs and/or Lemon Cream* (optional) (didn't do, but would be good)

• 1Preheat oven to 350°F. Coat a 9-inch pie plate with nonstick cooking spray. In a medium bowl, combine finely crushed zwieback and brown sugar. Add egg white and melted butter; stir until well mixed. Press mixture evenly onto bottom and up side of prepared pie plate. Bake for 10 to 12 minutes or until edge is browned. Cool completely on a wire rack.
• 2Meanwhile, for glaze, in a small saucepan, melt fruit spread over medium-low heat. Transfer to a large bowl; cool slightly.
• 3Spread yogurt into crust-lined pie plate. In a large bowl, gently toss berries and fruit spread. Spoon over yogurt. Cover and chill for 3 to 6 hours before serving. If desired, garnish with fresh mint and/or serve with Lemon Cream.
  *Lemon Cream: In a small bowl, combine 1 1/2 cups frozen light whipped dessert topping, thawed, and 3/4 tsp finely shredded lemon peel.

STRAWBERRY CAKE & FROSTING

FRESH STRAWBERRY CAKE
We loved!  Next time try in a 9x13 or sheet cake.  Jackson wants for his birthday.  Could try blackberry too.  Frosting turned out runny for me (but just reread recipe and noticed I was suppose to put in fridge for 30 min or so before frosting - did original frosting).  We froze the leftover frosting.  UPDATE: was awesome frozen!!  Yum!  This would be a good cake to cut up into single serving pieces and freeze and eat frozen.
http://spicedblog.com/fresh-strawberry-cake.html

• 3 cups cake flour
• 2 tsp baking powder
• 1/4 tsp salt
• 3/4 cup (1.5 sticks) unsalted butter, room temperature
• 1 ½ cups granulated sugar
• 3 eggs
• ½ cup sour cream
• 2 Tbsp vanilla extract
• ¾ cup milk

1. Grease and flour 2 9” round cake pans; set aside. Preheat oven to 325°F.
2. In a medium bowl, combine the cake flour, baking powder, and salt. Stir until well combined; set aside.
3. Using a countertop mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition.
4. Add about ½ of the flour mixture to the bowl; mix on low speed until well combined.
5. Add the sour cream, vanilla, and approximately half of the milk to the bowl. Mix on low until well combined.
6. Add the remaining flour mixture; mix on low until well combined.
7. Add the remaining milk; mix on low until well combined. (Tip: Don’t forget to scrape down the sides of the bowl to ensure all ingredients are fully mixed.)
8. Divide the batter evenly between the 2 cake pans. Bake at 325°F for 34-36 minutes, or until a toothpick inserted into the center of the cake comes out clean.

ORIGINAL STRAWBERRY FROSTING

See above note -turned out runny.  We froze leftovers.  Just noticed I was suppose to put in fridge for 30 minutes before decorating.

• 3 cups heavy cream (did 2 cups)
• 8 oz. cream cheese, room temperature
• ¾ cup granulated sugar
• 1 Tbsp vanilla extract
• 3 pints (~2 pounds) strawberries, stems and hulls removed

1. In a medium bowl, beat the heavy cream until stiff peaks form; set aside. (See note below.)
2. Using an electric mixer, beat the softened cream cheese on high speed until light and fluffy. (Tip: Stop and scrape the sides of the bowl once or twice during this step.)
3. Add the sugar and vanilla; beat on medium speed until fully combined.
4. Meanwhile, slice ⅓ of the strawberries into thin slices; set aside. Dice the remaining strawberries into smaller pieces.
5. Add the diced strawberries to the bowl and mix until fully combined. (Note: The frosting will turn pink; mix until frosting is uniform in color.)
6. Remove the bowl from the mixer and fold in the whipped cream with a large spoon or spatula.
7. Finally, fold in the sliced strawberries.

STRAWBERRY CREAM CHEESE FROSTING

Looks yummy - want to try.

Update: so good! Had on Aunt Sheila's 3 ingredient cake.

• 12 Tbsp (6 oz.) unsalted butter, room temperature
• 12 oz. cream cheese, room temperature
• 1½ Tbsp vanilla extract
• 5½-6 cups powdered sugar
• 3 cups strawberries, diced

1. Using an electric mixer, cream together butter and cream cheese until smooth.
2. Add vanilla extract and powdered sugar 1 cup at a time, mixing after each addition.
3. Using a spatula or large spoon, stir in diced strawberries.

GRANDMA'S STRAWBERRY CAKE (but not my Grandma)

Found this recipe in Homemaking Blueprints (pg. 32) - a free book I got at Church once. My family just loves it. I have also made it using raspberry juice and some blackberries. I brought this to Lisa's one night we were playing games. She took the leftovers and froze them. She individual pieces wrapped each individually and froze. They said they are really good (Kambria especially liked).

Mix:

1 box white cake mix

1 box (3 oz) strawberry gelatin (I think any flavor would work)

1 T flour

Add and mix:

1/2 cup water

1/2 cup oil (I did 1/2 applesauce)

Then add 4 eggs one at a time beating well after each egg. (I did 2 of the eggs with flaxmeal (1 T to 3 T water, sit 2 min.)

Add and mix well:

1 tsp vanilla

1/2 box undrained frozen strawberries (about 1/2 cup) I usually thaw a little

Pour into 2 9" pans or a 9x13 that have been well greased and floured if you are going to remove from pans. Bake at 325 for 25-30 minutes. Cool and remove from pans. When completely cooled, frost with Strawberry Frosting.

STRAWBERRY FROSTING

If doing a 9x13 half of the recipe is just right.

UPDATE: Twice this frosting has failed for me.  But it tastes good.  Maybe next time look on pinterest first and get a different recipe.

Using a mixer, mix really well 16 oz powdered sugar with 1/2 cup (2 cubes) softened butter or margarine. 
Add 1/2 cup undrained (slightly softened) frozen strawberries and 1 tsp vanilla. Blend well.

BLACKBERRY-BLUEBERRY JAM

Jackie Hall (Lisa’s friend) sent me this recipe. Her family loves it.

http://littlehouseinthesuburbs.com/2008/07/blackberry-blueberry-jam-low-sugar.html

Blackberry-Blueberry Jam

4 quarts (16 cups) mixed berries (blackberries, blueberries, raspberries, etc.)

4 tart apples, peeled, cored, and chopped

1 cup honey, more if your berries are particularly tart

2/3 cup sugar

1/2 package pectin (Sure-Jell, Certo, or the like, about 2 1/2 T.)

Clean and sterilize jars, lids, and rings.

Put clean, stemmed berries into a large heavy-bottomed saucepan. Pare and chop apples. I used Granny Smith, but any tart cooking apple will do.

Mix together sugar and pectin and add to berries along with the honey and cook over medium heat. Bring slowly to the boil and boil gently for at least thirty minutes or until it looks like jam and tastes like jam. Mine took about 45-60 minutes. Use your best judgment.

Take a bit out on a spoon and put it on a cold plate. Are the juices watery-looking? Keep cooking until you when you put a little dab on a plate it has a more syrupy consistency. Let the dab cool a bit. It should begin to set up a little. It doesn’t have to be terribly thick or gelatinous (you want to be able to spread it on your toast without undue effort). If you have much foam, skim it off with a spoon. At this point, turn off the heat and ladle the jam into the jars.

I don’t have a jar gripper, so I take a tea towel and wrap it around the empty jar like a scarf as a heat-proof handle.

Then I fill them up within 1/2 inch of the top, add lids and loosely screw down the rings.

Lastly they go into the canner for a 5 minute process and they are done. Let them cool. Tighten lids up a bit. Over the next hour or so, the lids will seal with a pop. After they seal, if you press a finger on the top of the lid, the lid will be pressed in and will not pop back and forth. That’s a good seal.

This recipe makes 5 pints (I got 6 plus 2 small ones and plenty to eat).