Cookie Gift Baskets Tip & Recipe Blog

Archive for the ‘Fruit’ Category

Coconut pancakes are a delicious alternative to your traditional buttermilk pancake. Much like making coconut cookies, these pancakes are simple and tasty.

Ingredients:

• 1 1/4 cups rice flour
• 1 1/2 cups sugar
• 1/4 tsp. salt
• 3 cups coconut milk
• 4 eggs
• 1/2 cup oil

Directions:

Sift the flour, sugar, and salt into a bowl. Beat in the coconut milk and eggs until a very smooth batter is formed.

Heat 2 tsp. oil in a 7-inch skillet; pour enough batter into it to thinly coat the bottom. Lightly brown the pancakes on both sides. Roll up like a jelly roll. Keep warm while preparing the balance.

Cassata alla siciliana, also known as cream tart sicilian is a delicious treat for any occasion.

Ingredients:

• 1 Sponge cake (10-12 inches in diameter)
• 1/2 cup sugar
• 1/4 lb. glazed mixed fruit
• 1 1/2 lbs. ricotta
• 2 squares bitter chocolate, chopped
• 2 tsp. almond extract

Strain ricotta through wire sieve to refine. Add sugar; mix thoroughly. Add chocolate and almond extract; blend until custard-like consistency is obtained. Set aside in cold place until ready to use.Cut plain sponge cake in 3 layers. Put bottom layer in large round dish. Spread about ½ inch thick with filling. Top this with another layer of cake, then another ½ inch of the filling. Top layer should be sponge cake. Set aside in the refrigerator until this frosting is ready:

• 1 egg white
• 1 tsp. almond extract
• 1 ½ cups confectioners’ sugar
• ½ tsp. lemon juice

Gradually mix 1 cup of sugar with egg white; beat with spoon until smooth. Add flavoring and lemon juice; blend with more sugar (about ½ cup) until thick enough to spread.Cover sides and top of cassata evenly. Place cherry in center. Distribute glazed fruit on top to form an attractive design. Sprinkle with nuts and citron if desired. Serves 10 to 12. For a special idea, place these tarts in nice baskets for beautiful (and delicious) cookie gift baskets.

Baba

• 3 egg yolks
• 1/4  cup granulated sugar
• 1 tbsp. 2 % milk
• 1/3 cup all purpose flour
• 2 tsp. baking powder
• 1 package yeast
• 3 egg whites, beaten until stiff

Preheat oven to 350° F.

In a bowl, beat egg yolks with a mixer, gradually add milk, flour, baking powder, yeast and egg whites. Pour into a greased crown mold. Bake for 20 to 25 minutes.

Let cool and turn out Baba on serving dish; set aside.

“William Pear” Syrup:

• 1 cup water
• ½ cup granulated sugar
• !/4 cup “ William Pear “ liqueur

In a small saucepan, bring water to a boil, add sugar and “William Pear” liqueur. Simmer for 2 minutes stirring constantly.

Pour syrup over Baba, let cool in refrigerator.

“William Pear” Light Cream:

• 2 egg yolks
• 1/3 cup granulated sugar
• 1 cup warm milk
• 1 tbsp. cornstarch mixed with a little water
• 2 tbsp. “ William Pear “ liqueur
• 1 cup 35 % cream, whipped

In a double boiler or saucepan at low heat, add egg yolks and sugar. Stir until mixture whitens.

Add warm milk, cornstarch and “William Pear” liqueur. Heat until mixture thickens.

Let cool and add cream; mix well.

Pour light cream in the middle of Baba and garnish with fruit cocktail. [6 to 8 servings]

Garnish

• 1 can [28 oz.] fruit cocktail

Serve with warm cookies or a slice of gourmet cheesecake for a delicious little snack.

In the summertime, fruit salad is one of the best desserts to treat yourself to. If you're tired of giving fruit baskets, make this fruit cup salad recipe that is sure to delight your guests this summer.

Ingredients:

• 1 cup orange juice
• 1 cup water
• 1/2 cup sugar
• 1/2 tsp. cinnamon
• 2 tangerines or oranges
• 2 peaches
• 1 cup strawberries or raspberries
• 1/4 cup blanched chopped almonds

Directions:

Cook the orange juice, water, sugar, and cinnamon until a syrup is formed. Then let cool.

Segment the tangerines or oranges; slice the peaches and berries. Combine in a bowl and pour syrup all over them. Chill 1 hour; sprinkle with the nuts and serve in sherbet cups.

Another option for summer treats is making a pineapple upside down cake!

Fried bananas are great for an easy yet delicious snack. This is a scrumptious way to use bananas for recipes other than bread and cookies!

Ingredients:

• 4 bananas

• 1/4 cup brown sugar

• 1/4 cup oil

Directions:

Select firm bananas. Peel, cut in half crosswise and then lengthwise. Roll in the brown sugar. Heat the oil in a skillet and sauté the bananas until golden brown. Serve hot or cold.

If you want to try another banana dessert, try making banana crisp!

Making cherry waldorf gelatin is just as easy as making cookies! You'll need a few extra ingredients however, but it's tasty and well-loved.

• 2 cups boiling water

• 1 (6 oz.) package cherry flavor gelatin

• 1 cup cold water

• 1/4 cup lemon juice

• 1 1/2 cups apples, chopped

• 1 cup chopped celery

• 1/2 cup chopped walnuts or pecans

• Lettuce leaves

• Apple slices and celery leave, optional

In a medium bowl, pour boiling water over gelatin; stir until dissolved. Add the cold water and lemon juice; chill until partially set. Fold in apples, celery and nuts. Pour into lightly oiled 6 cup mold or a 9 inch square baking pan. Chill until set, 4 to 6 hours or overnight. Serve on lettuce. Garnish with apple and celery leaves if desired.

Verenikas are a delightful fruit dessert that involves plenty of fresh fruit and other easy-to-find ingredients. These delicious treats beat out cookies anyday!

• 3 cups pitted sour red cherries or blueberries
• 3/4 cup sugar
• 2 teaspoons lemon juice
• 1 tablespoon cornstarch
• 1 tablespoon cold water
• Homemade noodles dough, one recipe
• 1 cup sour cream

Save any juice that oozes from the cherries (if cherries are used). Combine the fruit and juice, sugar and lemon juice in a saucepan. Mix cornstarch and water and add. Cook over low heat for 10 minutes, stirring frequently. Drain, reserving the syrup. Make the noodle dough and roll it out but do not let it dry. Cut into 3 inch circles. Place a tablespoon of the fruit on each. Fold over into half-moons and press edges together with a little water.

Cook in rapidly boiling water for 10 minutes or until verenikas rise to the top. Drain. Serve with sour cream. Make about 24.

If you're a fan of fruit desserts, try out this recipe for apple cobber!

You may have made fried bananas before, but have you made batter fried bananas? These are unique desserts that can be easily made with some of the same ingredients found in your kitchen pantry that you probably usually use to make cookies!

Ingredients:

• 1 cup rice flour

• 1/8 tsp. salt

• 1/2 cup coconut milk

• 1 tbs. oil

• 2 egg yolks

• 2 egg whites. Beaten stiff

• 1/2 cup flaked coconut

• 5 bananas, peeled and sliced in 1-inch lengths

Directions:

Fat for deep frying sift the flour and salt into a bowl; beat in the coconut milk, oil, and egg yolks until smooth. Fold in the egg whites and coconut. Dip the bananas into the batter.

Heat the fat to 380° F. Fry a few pieces at a time until delicately browned. Drain and serve hot.

Who would have ever thought there would be a recipe for cherry cheese mold? Well you've found it! And it may be more delicious than it sounds. In fact, it might be right up there with cookies!

Ingredients:

• 1 can (8 oz.) dark sweet pitted cherries

• 1 package cherry jello flavored gelatin
  

• 1 1/2 cups crushed ice

• 2 packages (3 oz. each) cream cheese softened and cut up.

Directions:

Drain cherries, reserving syrup. Add water to syrup to make 3/4 cup. Pour into small saucepan. Bring to a boil over high heat. Pour the boiling liquid into blender. Add gelatine. Cover and blend at low speed until gelatine is completely dissolved, about 30 seconds. Add crushed ice and cream cheese. Blend at high speed for 1 minute. Pour into 4-cup mold or bowl or individual dessert dishes. Drop cherries into gelatine mixture, one at a time. Chill until firm, about 1 hour. Unmold.

If you love gourmet nuts or any type of gourmet snack, then you might enjoy peaches stuffed with almonds. For this delicious treat, you'll need the following ingredients:

• 6 large firm fresh peaches or 12 halves canned peaches
• 1 tbs. chopped glazed orange peel or citron
• 2 oz. shelled toasted almonds
• 3 oz. powdered sugar
• 1/2 cup dry sherry

Peel, pit, and halve fresh peaches. Chop and pulverize almonds until mealy; add half the sugar; mix thoroughly. Add citron or orange peel; blend. Then fill peach halves. Place in baking pan. Sprinkle with balance of sugar; pour in sherry. Bake in moderate oven 10 minutes. Serve warm. Serves 6.