I would nix making the frosting from scratch and instead use Betty Crocker Whipped Cream Cheese frosting adding the lemon zest, food coloring and grapefruit sections.
http://www.kcet.org/living/food/the-public-kitchen/the-brown-derbys-grapefruit-cake-recipe.html#.U2bP22wxCAY.email
myredrecipebook
Showing posts with label fruit. Show all posts
Showing posts with label fruit. Show all posts
Peach Coffee Cake
1 1/4 cup flour
1 tsp baking powder
1/8 cup canola oil
1 egg
3/4 cup vanilla soy milk
2-15 oz cans sliced peaches, drained
1/4 cup sugar
1 tbsp cinnamon
Preheat oven to 350 degrees F.
In a medium sized mixing bowl, combine flour and baking powder. Add canola oil, egg, soy milk and mix until combined.
Grease and flour (or you can use Pam for Baking spray for a short cut) a 9 x 9 inch baking pan then pour batter into pan. Open two cans of sliced peaches and drain them in a colander. Arrange peaches slices into three rows on top of batter. Sprinkle with sugar and cinnamon.
Bake in a 350 degree F oven for 30-35 minutes. Makes 9 servings.
1 tsp baking powder
1/8 cup canola oil
1 egg
3/4 cup vanilla soy milk
2-15 oz cans sliced peaches, drained
1/4 cup sugar
1 tbsp cinnamon
Preheat oven to 350 degrees F.
In a medium sized mixing bowl, combine flour and baking powder. Add canola oil, egg, soy milk and mix until combined.
Grease and flour (or you can use Pam for Baking spray for a short cut) a 9 x 9 inch baking pan then pour batter into pan. Open two cans of sliced peaches and drain them in a colander. Arrange peaches slices into three rows on top of batter. Sprinkle with sugar and cinnamon.
Bake in a 350 degree F oven for 30-35 minutes. Makes 9 servings.
Fruit Cocktail Cake
1 cup all-purpose flour
1/2 cup granulated white sugar
1 egg, beaten
1 tsp baking soda
1 tsp vanilla extract
1 tbsp canola oil
1/2 tsp cinnamon
1-15 oz can S&W Brand lightly sweetened in juice fruit cocktail
Topping:
1/4 cup quick oats
1/4 cup brown sugar
Preheat oven to 350 degrees.
Grease a 9x9 square baking pan, set aside.
In a medium mixing bowl, add all ingredients minus the fruit and it's juice. Mix and then fold in the entire can of fruit plus it's juice.
Fill greased baking pan with batter and then sprinkle the top with quick oats and brown sugar. Bake in a 350 degree oven for 40 minutes or until lightly browned.
Yield 9 squares
1/2 cup granulated white sugar
1 egg, beaten
1 tsp baking soda
1 tsp vanilla extract
1 tbsp canola oil
1/2 tsp cinnamon
1-15 oz can S&W Brand lightly sweetened in juice fruit cocktail
Topping:
1/4 cup quick oats
1/4 cup brown sugar
Preheat oven to 350 degrees.
Grease a 9x9 square baking pan, set aside.
In a medium mixing bowl, add all ingredients minus the fruit and it's juice. Mix and then fold in the entire can of fruit plus it's juice.
Fill greased baking pan with batter and then sprinkle the top with quick oats and brown sugar. Bake in a 350 degree oven for 40 minutes or until lightly browned.
Yield 9 squares
#1 Chicken Salad
One boneless, skinless chicken breast grilled with lemon pepper seasoning, then diced
1/4 cup diced sweet Maui onion
1/2 diced Rome apple
1 rib of celery diced
2 teaspoons Thompson seedless raisins
1 teaspoon dill
pepper to taste
Enough mayonnaise to moisten the mixture, about 2 tablespoons
Because of the salt already in the lemon pepper seasoning used on the chicken, you don't need to add any more.
1/4 cup diced sweet Maui onion
1/2 diced Rome apple
1 rib of celery diced
2 teaspoons Thompson seedless raisins
1 teaspoon dill
pepper to taste
Enough mayonnaise to moisten the mixture, about 2 tablespoons
Because of the salt already in the lemon pepper seasoning used on the chicken, you don't need to add any more.
Pineapple Upside Down Cake
1 stick Nucoa, melted
3/4 cup golden brown sugar
1 20 oz can pineapple rings (packed in water), drained
1 small jar maraschino cherries
1 box Duncan Hines Moist Deluxe Classic Yellow Cake Mix
3 eggs
1 1/3 cup cold water
Directions:
Preheat oven to 325 °F. Spray baking spray onto 13 x 9 oblong baking pan. Melt Nucoa in microwave safe dish and pour into pan. Evenly disburse brown sugar in pan. Drain pineapple rings and place one layer into baking pan. Add one or two maraschino cherries into the middle of each pineapple ring. Set aside.
In medium mixing bowl, add cake mix, eggs and water. Beat with a wooden spoon until batter is combined - about 3 minutes. Pour over fruit arranged in the bottom of the baking pan.
Bake in a 325 degree oven for 38 minutes or until the center of the cake springs back and toothpick comes out clean. Let stand for five minutes before inverting.
Note: This recipe modification is healthier for you than the traditional recipe because it uses less sugar in three ways; 1) because it uses 1/4 cup less brown sugar, 2) pineapple packed in water instead of heavy syrup, and 3) you don't use that packing liquid in place of the water when you make the cake mix.
3/4 cup golden brown sugar
1 20 oz can pineapple rings (packed in water), drained
1 small jar maraschino cherries
1 box Duncan Hines Moist Deluxe Classic Yellow Cake Mix
3 eggs
1 1/3 cup cold water
Directions:
Preheat oven to 325 °F. Spray baking spray onto 13 x 9 oblong baking pan. Melt Nucoa in microwave safe dish and pour into pan. Evenly disburse brown sugar in pan. Drain pineapple rings and place one layer into baking pan. Add one or two maraschino cherries into the middle of each pineapple ring. Set aside.
In medium mixing bowl, add cake mix, eggs and water. Beat with a wooden spoon until batter is combined - about 3 minutes. Pour over fruit arranged in the bottom of the baking pan.
Bake in a 325 degree oven for 38 minutes or until the center of the cake springs back and toothpick comes out clean. Let stand for five minutes before inverting.
Note: This recipe modification is healthier for you than the traditional recipe because it uses less sugar in three ways; 1) because it uses 1/4 cup less brown sugar, 2) pineapple packed in water instead of heavy syrup, and 3) you don't use that packing liquid in place of the water when you make the cake mix.
Apple Pan Coffee Cake
2 c. flour
2 tsp. baking powder
1/4 c. shortening
1 egg
1 c. vanilla soy milk
1/4 c. sugar
1 tsp. cinnamon
5 medium sized apples - peeled, cored and sliced (Fujis or Granny Smiths are good)
Heat over to 350° F. Peel, core and slice apples into eighths. Sift flour and add in baking powder. Cut in shortening until reaches crumbly stage. Blend egg with soy milk and stir into flour mixture. Spread batter into well greased 11 x 13 inch baking pan. Layer apple slices over batter. Sprinkle with sugar and cinnamon mixture. Bake in 350° F oven for about 35 minutes.
Modified from Fruit From Washington Website
Kona Banana Bread
1/3 cup shortening
1/2 cup sugar
2 eggs
1 3/4 cup flour
1 tspn baking powder
1/2 tspn baking soda
1/2 tspn salt
1 cup or 2-3 ripe mashed bananas
1/2 cup chopped walnuts (optional)
Preheat oven to 350 degrees
Cream together shortening sugar and eggs. Add dry ingredients and combined well. Add banana and nuts.
Pour into well-greased loaf pan and bake for 40-45 minutes or until toothpick test comes out clean, Cool before serving.
Yield 1 loaf.
1/2 cup sugar
2 eggs
1 3/4 cup flour
1 tspn baking powder
1/2 tspn baking soda
1/2 tspn salt
1 cup or 2-3 ripe mashed bananas
1/2 cup chopped walnuts (optional)
Preheat oven to 350 degrees
Cream together shortening sugar and eggs. Add dry ingredients and combined well. Add banana and nuts.
Pour into well-greased loaf pan and bake for 40-45 minutes or until toothpick test comes out clean, Cool before serving.
Yield 1 loaf.
Rustic Plum Tart
1 Pillsbury Already Pie Crust
Filling:
1 1/2 pounds red plums, quartered, pitted, then sliced again.
1/2 cup sugar
1 tablespoon all-purpose flour
1 large egg yolk, mixed with 1 teaspoon water (egg wash)
2 envelopes raw sugar
Preheat oven to 400 degrees.
Place one 14 inch piece of parchment paper in the bottom of a 9 inch glass pie plate. Unroll 1 Pillsbury Already Pie Crust and place onto parchment. In a large bowl, toss together plums, sugar, and flour. Mound plum mixture in center of prepared crust. Fold border over fruit in a pleated pattern. Brush doughy edge with egg wash. Drizzle edge raw sugar.
Bake 45 minutes until brown and let cool for 20 minutes before serving.
Recipe modified from Everyday Living.
Filling:
1 1/2 pounds red plums, quartered, pitted, then sliced again.
1/2 cup sugar
1 tablespoon all-purpose flour
1 large egg yolk, mixed with 1 teaspoon water (egg wash)
2 envelopes raw sugar
Preheat oven to 400 degrees.
Place one 14 inch piece of parchment paper in the bottom of a 9 inch glass pie plate. Unroll 1 Pillsbury Already Pie Crust and place onto parchment. In a large bowl, toss together plums, sugar, and flour. Mound plum mixture in center of prepared crust. Fold border over fruit in a pleated pattern. Brush doughy edge with egg wash. Drizzle edge raw sugar.
Bake 45 minutes until brown and let cool for 20 minutes before serving.
Recipe modified from Everyday Living.
Cranberry Relish
16 oz fresh cranberries, rinsed
2 cups granulated sugar
1/2 cup cranberry juice
1/2 cup fresh orange juice
1 tbsp orange zest
Combine all ingredients in a saucepan and stir well. Cook over medium heat until the berries pop open, about 10 minutes. Skim the foam off the surface with a spoon and discard. Cool to room temperature.
Refrigerate covered. Make a day ahead of Thanksgiving to meld flavors. Good for up to 3 months.
2 cups granulated sugar
1/2 cup cranberry juice
1/2 cup fresh orange juice
1 tbsp orange zest
Combine all ingredients in a saucepan and stir well. Cook over medium heat until the berries pop open, about 10 minutes. Skim the foam off the surface with a spoon and discard. Cool to room temperature.
Refrigerate covered. Make a day ahead of Thanksgiving to meld flavors. Good for up to 3 months.
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