1905 Blue Ribbon Fruit Cup Recipes
RED, WHITE, AND BLUE FRUIT CUPS
Provided by Rachael Ray : Food Network
Categories dessert
Time 10m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Slice strawberries and combine in a bowl with blue and/or blackberries. Sprinkle berries with two teaspoons sugar. Whip cream until soft peaks form and sweeten with remaining sugar. Serve berries in small cups with generous spoonfuls of fresh whipped cream.
CHILLED FRUIT CUPS
This refreshing frozen salad is easy to assemble ahead and serve to a group at breakfast - or any time of day. It's a convenient and colorful addition to a holiday buffet. -Andrea Hawthorne, Mozeman, Montana
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 18 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, prepare pineapple juice concentrate according to package directions. Add orange juice concentrate, water, sugar, lemon juice and fruit. Spoon 3/4 cup mixture into each plastic cup. Place cups in a pan and freeze. Remove from the freezer 40-50 minutes before serving.
Nutrition Facts : Calories 141 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 3mg sodium, Carbohydrate 36g carbohydrate (33g sugars, Fiber 1g fiber), Protein 1g protein.
FRESH FRUIT CUP
I think this is wonderful to start a Holiday meal with ~ also gives you time to get all the main meal put in serving dishes while everyone is busy eating their fruit !
Provided by Carol Junkins
Categories Fruit Appetizers
Time 20m
Number Of Ingredients 6
Steps:
- 1. Wash all fruit thoroughly and cut in bite size pieces.
- 2. Arrange in 6 small cups . I sometimes sprinkle coconut over the fruit and set in fridge overnight if you can or for a few hours.
GRANDMA'S PRIZED BLUE RIBBON FRUIT CAKE
Grandma Little was a wedding cake maker and did so until the age of 76. I have been entrusted with her handwritten recipe collection. In it I have found her personal fruitcake recipe (dated 1940) and believed to be her mother's recipe. This cake has won countless awards and was used for every wedding cake made (over 400). I share this with you and in so doing remember Grandma Little, a woderful woman who loved baking as much as I do. She is dearly missed, with this recipe, her memory lives on in my home.
Provided by cookingpompom
Categories Dessert
Time 4h20m
Yield 2 cakes
Number Of Ingredients 19
Steps:
- Chop all the dried fruit and nuts. Place in a bowl and set aside.
- Cream the butter, sugar and honey.
- Mix the rum, orange juice and eggsin a bowl.
- Add the wet ingredients alternatley with the sifted dried ingredients. Stiring well after each addition.
- Add the fruit and nuts. Stir well to combine.
- Pour into two 9 inch round cake tins or one large 30xm square tin, greased and well lined up to the rim(s).
- Bake at 130oC for 4 hours, turning once.
- Cool in tin.
EASIEST FRUIT COBBLER (CUP/CUP/CUP)
Delicious and super easy. I use whatever fruit is in season. Or you can use canned fruit or pie filling. Enjoy
Provided by Leianne C
Categories Fruit Desserts
Time 50m
Number Of Ingredients 5
Steps:
- 1. Preheat oven to 400 degrees.
- 2. Mix flour and sugar. Add 1 cup buttermilk; mix well. Pour mixture into middle of melted butter in baking pan, then add 2 cups fruit (you can fold in large fruit ex. peaches...or place smaller fruit on top of cobbler ex. blueberries)
- 3. Bake about 40 minutes or until bread is done.
- 4. Serve with ice cream or fresh whipped cream
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