Fabulous Fruit Dip

Recipe via: 6th ward RS

Mix together:
   2 cups pineapple juice
   Grated rind of 1 lemon
   Grated rind of 1 orange

Add:
   1 cup sugar
   1 egg yolk
   2 TBSP cornstarch
   2 TBSP flour
   2 TBSP butter

Heat until thickened.

Cool and fold into:
   1 cup whipping cream (whipped)

Serve with fresh fruit.

Fresh Orange Cupcakes

Recipe via: http://realmomkitchen.com/1785/fresh-orange-cupcakes-with-orange-buttercream-frosting/

•1 package of yellow cake mix
•1/4 cup of sugar
•1 tablespoon of orange zest
•1 cup of orange juice
•1/2 cup of canola oil
•1 teaspoon of vanilla extract
•4 large eggs

1. In a large bowl, combine the cake mix, sugar, and orange zest. Whisk to combine. Add orange juice, canola oil, vanilla extract and eggs. Blend with the mixer on low speed for one minute, then speed it up to medium and beat for 2 more minutes.
2. Fill cupcake papers about 1/2 to 2/3 full. Bake at 350F until golden in color and a toothpick test comes out clean, about 22-25 minutes.
3. Cool in the pan for 10 minutes then transfer to a cooling rack to cool completely.

Orange Buttercream Frosting
•1 cup (2 sticks) butter, very soft
•6-8 cups powdered sugar
•1/4- 1/2 cup orange juice
•1 teaspoon grated orange zest

1.Place the butter in a large mixing bowl. Add 4 cups of sugar, then 1/4 cup of the juice and the zest. Beat until smooth and creamy.
2.Gradually add the remaining sugar, 1 cup at a time, until icing is thick enough to be of good spreading consistency (I added 6 cups total). Add more orange juice as needed. Use and store at room temperature. (Don’t refrigerate and it will last in a covered container for about three days.)

Frozen Peaches and Cream Crisp

Recipe via: http://grandmaloyskitchen.blogspot.com/2011/08/ingredient-spotlight-frozen-peaches-and.html

This is definitely a “make ahead” dessert and makes 15 servings so is great for a party. Of course, it keeps well in the freezer so there doesn’t need to be 15 people to eat it at one time. At our house, I make this up, and we eat it over a couple of weeks.




2 c. quick rolled oats

1/2 c. finely chopped nuts (I used walnuts)

1/2 c. firmly packed brown sugar

1/2 c. (1 stick) butter, melted

1 pkg. (8 oz.) cream cheese softened (can be 1/3 less fat, but I’m not sure why one would bother considering the other ingredients)

1 c. powdered sugar, sifted

1 c. frozen whipped topping,thawed
1 can (14 oz.) sweetened condensed milk (or make your own)
1 c. pureed peaches (about 4 small peaches)
2 c. (1 pt.) whipping cream, whipped till soft peaks form
1-2 additional peaches, peeled and chopped
1-2 drops each red and yellow food coloring

Combine oats, nuts, brown sugar, and melted butter mixing well.
Measure out 1 c. and spread evenly in an 8-in. square pan. Do not press down. Put remaining mixture into a 9x13-in. baking pan (preferably one with a cover) and press down evenly to form a crust.
Bake both pans at 375 degrees 8-12 minutes until golden brown.
Remove from oven. Set crust pan aside to cool 30-45 minutes. When cool enough to touch, crumble mixture in 8-in. pan with your fingers and set aside.

In a medium bowl combine softened cream cheese and powdered sugar stirring until well blended.
Fold in whipped topping until well blended.
Spread mixture over cooled oat crust.
Place in freezer for 30 minutes.

Peel, chop and puree peaches, using a blender or food processor.
In a large bowl mix peach puree and sweetened condensed milk until very well blended.
Gently fold in the whipped whipping cream until very well combined.
Fold in chopped peaches.
Add the red and yellow food coloring and mix well, adding additional coloring until the desired shade is reached.
Pour this mixture over cream cheese mixture in pan.
Sprinkle the reserved oat mixture over the top.
Cover tightly with a piece of plastic wrap.
Place in freezer and freeze at least 6 hours.
To serve, remove from freezer, cut into squares with a moistened kitchen knife and place on dessert plates. Makes 15 servings.
For extended storage cover dessert tightly.

Fresh Strawberry Pie

1 pie crust, pre baked

1 pint ripe strawberries

1 ~ 3 oz pkg strawberry jello

2 TBSP cornstarch

2 cups hot water

½ cup sugar (or less)

Whipped cream

Pre-bake pie crust ~ Cool

Slice the strawberries into the pie crust

In medium saucepan mix the package of jello with the cornstarch.

Add the water and the sugar.

Cook over medium heat until boiling.

Stir occasionally.

Pour the boiling mixture over the strawberries. (I let the mixture cool a bit first)

Place the pie in the refrigerator.

Chill for 3-4 hours until the jello glaze sets.

Serve with big dollops of whipped cream over the pie.

It also works fantastic with fresh peaches or raspberries, just substitute peach or raspberry Jello powder for the strawberry.

Delicious, outstanding pie, I added a layer of cream cheese [about 4 ozs] mixed with 3 TBSP of powdered sugar first then added strawberries and Jello

I didn't use a crust just poured it in a 9x13 pan and served with or w/o cool whip. yum yum.. I also added some vanilla as someone else suggested and I doubled the recipe I love it!

A great recipe and a wonderful dessert.