Orange Angel Food Cake

I made this for my hubby for his birthday, and it turned out great!  It was fresh and different from the usual over sweet chocolate cakes he usually gets.  Now, I've got nothing against chocolate, but it was a nice switch.  This cake has a really subtle orange flavor that really compliments the fresh fruit.  Its also a great way to showcase all the beautiful fruits that are available right now.  Add some sweetened whipped cream and its a slice of heaven!

Orange Angel Food Cake
Serves 10-12


1 (15 oz.) can Mandarin oranges
3/4-1 cup orange juice
1 pkg. angel food cake mix
3/4 tsp. orange extract
3 drops yellow food coloring (optional)
3 drops red food coloring (optional)
5 tsp. cornstarch
1/4 cup cold water
Fresh fruit (blueberries, strawberries, kiwi, mandarin oranges, etc.)

Drain the oranges, reserving juice in a 2 cup measuring cup.  Add enough orange juice to measure 1 3/4 cups.  Set aside.

Finely chop the oranges, drain well and set aside.

Prepare the cake batter according to package directions, adding the orange extract and food coloring if desired with the water.  Fold in the chopped oranges.  Pour into an ungreased 10 inch tube pan.  Bake according to the package directions.

In a sauce pan, combine the cornstarch and cold water until smooth.  Gradually add the reserved orange juice mixture.  Bring to a boil.  Cook and stir for 2 minutes or until slightly thickened.  Cool to room temperature.  Slice cake and serve with fresh fruit, orange sauce and whipped cream.

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Frozen Fruit Pops

We are big fans of summertime treats at our house.  The freezer is always full of Popsicles and ice cream and other junk.  But interestingly enough, my kiddos prefer the healthier frozen treats.  Namely, these fruit pops.  And its easy to see why.  They taste fresh and really cool you off on a hot day, but most important to me is that they are much more healthy than traditional frozen treats.  These pops are a delicious mixture of fruits and juice.  And at about 12 cents each, they won't break the bank.

Frozen Fruit Pops
Makes about 50 3 oz. pops

2 (20 oz.) cans crushed pineapple, undrained
2 (10 oz.) packages frozen sweetened strawberries, thawed and mashed
1 (20 oz.) can fruit cocktail, undrained
1 (15 oz.) can Mandarin oranges, drained
1 (12 oz.) can frozen orange juice concentrate, thawed
1 (6 oz.) can frozen lemonade concentrate, thawed
6 medium firm bananas
3 ounce plastic cups
Popsicle sticks

In a large bowl, combine all ingredients.  Mix well.  Spoon into cups and insert Popsicle sticks.  Place on a cookie sheet and freeze until solid.

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Quick Fruit Salad

I can tell that summer is finally here!  Everything I make has to be quick, simple and light.  This fruit salad certainly fits that bill!  It has become another fast favorite around here.  Since it can be made ahead of time, it doesn't get in the way of all our summer activities.  I've started keeping it in the fridge so the kiddos will have a healthy snack alternative too.  They've decided they would rather have this salad than popsicles.  That's a success in any mom's book!

The secret ingredient is peach pie filling.  It really keeps the bananas from browning.  But the reality is that this salad won't last long enough for the bananas to brown anyway.

Quick Fruit Salad
Serves about 6

1 can peach pie filling (I think it was about a 20 oz. can?)
1 lb. fresh strawberries, washed and sliced
4 large bananas, sliced
Green grapes, washed

Place all the ingredients together in a bowl and mix well.  Chill before serving.

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Glazed Strawberry Banana Fruit Salad

Is there a better combination than strawberries and bananas?  I really don't think so.  That's why this is one of my favorite salads.  Its also very versatile.  I've served it as a side dish at dinner or with whipped cream for dessert.  But no matter how you serve it, it's easy, quick and delicious!

Glazed Strawberry Banana Fruit Salad
6-8 Servings

1 quart fresh strawberries, halved
5 firm bananas, sliced
1 (20 oz.) can pineapple chunks, drained
1 (16 oz.) jar or pouch strawberry glaze (Usually found in the produce section)

In a bowl, gently toss the strawberries, pineapple and bananas.  Fold in the glaze and chill for 1 hour.  (You may not need all the glaze.)

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Strawberry and Green Apple Crisp

As you can see, we're undergoing some renovations here.  I hope you like the new look of the site.  I'm not quite finished, but I'll get things done as quickly as I can.  I'm not the most tech savvy gal on the planet, so bear with me.

Today, I'm sharing one of my favorite spring desserts.  With strawberries so plentiful and fresh I make this about once a week this time of year.  It is the perfect marriage of sweet and tart.  I can feel my taste buds tingling just thinking about it!  But honestly, I think the topping is what makes this great.  I have at least a dozen fruit crisp recipes, but I use this topping on every one of them.  It crisps up beautifully and is nicely spiced.

This recipe only makes an 8 x 8 pan, so its certainly not enough to feed my crew of 9 people.  Just a warning, if you double the recipe, don't double the topping unless you want some extra to use another time.  There will be plenty of topping to cover a 9 x 13 pan.

Strawberry and Green Apple Crisp

Serves 10-12

4 c. thinly sliced Granny Smith apples
1 c. thickly sliced strawberries
3/4 c. oats
1 c. brown sugar
3/4 c. whole wheat flour
1 tsp. cinnamon
1/2 tsp. nutmeg
5 TBS. butter, nearly melted
2 TBS. chopped walnuts (optional)

Place cut fruit in a greased 8x8 glass baking dish.  Mix dry ingredients, pouring nearly melted butter over mixture and work through with fork until the mixture becomes crumbly. Top with walnuts if desired.  Pour mixture over fruit and spread evenly.  Bake at 375° for 35 minutes. Serve warm.

Source:  Tasty Sensations

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Berry-Mandarin Tossed Salad

According to the calendar its supposed to be Spring.  Mother Nature apparently thinks otherwise (at least in my neck of the woods).  So I'm doing all the Spring-like things I can to help it along.  This salad is full of the very best of Spring.  Spinach, strawberries and spring greens make this fresh and delicious.  I will warn you, the dressing is a funky mix of flavors, and you'll wonder how its going to taste on a salad with fruit in it.  But let me tell you, it is sooo good!  But, one of my favorite parts of this salad is the bacon.  It adds a nice bit of saltiness that really compliments the rest of the salad.  My only complaint is that it needs more fruit and bacon in it.  They got a little lost in the greens.  So keep that in mind when you make this.

Berry-Mandarin Tossed Salad
Serves 12-15

Dressing:

1/4 cup sugar
2 Tbs. cider vinegar
2 Tbs. honey
1 1/4 tsp. lemon juice
1/2 tsp. paprika
1/2 tsp. ground mustard
1/2 tsp. grated onion
1/4 tsp. celery seed
Dash salt
1/3 cup vegetable oil

Salad:

6 cups torn greens (Romain holds up best with the dressing and the fruit)
2 cups fresh spinach
2 cups sliced fresh strawberries
1 can Mandarin oranges, drained
1 medium sweet onion, sliced into rings
1/3 cup slivered almonds (I forgot to put these in)
4 bacon strips, cooked and crumbled

In a 2 cup microwave safe bowl, combine the first 9 ingredients.  Microwave, uncovered, on  high for 1 1/2-2 minutes and stir until sugar is dissolved..  Whisk in the oil.  Cover and refrigerate until serving.  In a salad bowl, combine the greens, strawberries, oranges, onion, almonds and bacon.  Drizzle with dressing right before serving and gently toss to coat.

Source:  Kimmy

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Cantaloupe Bread

You'd never know that cantaloupe was the star of this unique little bread.  For that matter, who would even think up a recipe for Cantaloupe Bread?  I'll tell you who--an absolute genius!  I can only wish it was me!   This bread is so soft and moist!  And it has just the slightest cantaloupe flavor.  If you didn't know what it was you'd never guess in a million years.  It is fabulous!  Even though winter is just beginning I can't wait for summer because this will make regular appearances at our house.

Cantaloupe Bread
2 loaves

2 cups cantaloupe, seeded and pureed (about half a large cantaloupe)
3 eggs
1 cup vegetable oil
2 cups white sugar
1 tablespoon vanilla
3 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon baking powder
1 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger

Brown Sugar Praline Glaze:

1/2 cup butter
1 2/3 cups brown sugar
1/2 cup chopped pecans (optional)

In a large bowl, beat together eggs, oil, sugar, vanilla, and cantaloupe. In a separate bowl, sift together flour, salt, baking soda, baking powder, cinnamon, and ginger. Stir flour mixture into cantaloupe mixture; stir to combine. Pour batter into 2 greased 9 x 5 inch bread pans.  Bake at 325° for 45 minutes to an hour, until a toothpick inserted into center of loaf comes out clean.

Meanwhile combine butter and brown sugar in a saucepan over medium heat.  Mix in pecans if desired. Pour sauce over warm bread. Let cool for 1 hour before serving.

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Cherry Cheese Dessert

Cherry Cheese Dessert

CRUST:

• 1 c. butter
• 2 c. flour
• 1/2 c. pecans
• 1/2 c. sugar

Method

Soften butter (do not melt). Mix flour, pecans and sugar together and add butter. Mix until crumbly. Press mixture into a 9"x13" pan. Bake at 350 degrees until light golden brown, approximately 12 to 15 minutes. Cool in pan. Add filling after crust is completely cooled, 20 to 25 minutes.

FILLING:

• 1 (8 oz.) pkg. cream cheese, softened
• 2 c. powdered sugar
• 1 lg. container Cool Whip
• 6 tbsp. milk
• 1 tsp. vanilla
• 2 cans cherry pie filling

Method:
Cream together cream cheese, sugar, milk and vanilla. Fold Cool Whip into cheese mixture. Spread mixture over cooled crust add top off with cherry filling. Refrigerate unused portions. This makes 1 (9"x13") or 2 (8") round pans.

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Mango Delight

Mango Delight
Serves 4-6

Ingredients:

• 2 fresh ripe mangoes (2x425 gr tins of sliced mangoes)
• 2 tbsps custard powder
• 2 tbsps sugar
• 150 ml milk
• 1 tsp ground cardamom or ground mixed spice
• 150 ml double cream
• 2 tbsps shelled unsalted pistachio nuts, lightly crushed

1. Drain one tin of the mango slices and puree them in electric liquidizer or food processor. Drain the other can and coarsely chop the mango slices. Peel, slice and chop fresh mangoes.

2. Mix custard powder and sugar together, gradually add the milk and blend well. Cook over low heat until the consistency resembles whipped ream.

3. Stir in the ground cardamom or mixed spice and remove from heat.

4. Gradually add the mango pulp to the custard milk, stirring all the time.

5. Whisk the cream until fairly thick, but still pouring consistency. If you buy extra thick double cream, there is no need to whisk it.

6. Stir the cream into the mango mixture and gently mix in the chopped mangoes.

7. Transfer the mango mixture into a serving bowl and top with the crushed pistachio nuts. Serve hot or cold.

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Citrus and Mango Salad with Cream

Citrus and Mango Salad with Cream

Ingredients:

• 1 head of lettuce, leaves washed and dried
• 3 stalks celery, cut into 8 cm pieces
• 450 gr can mango slices, drained
• 3 oranges, peeled and segmented
• 1 cucumber, scored and thinly sliced

Cream Dressing:

• 75 ml mayonnaise
• 125 ml cream
• Salt and freshly ground black pepper
• 3 tbsp chopped parsley
• 5 ml (1 tbsp) dijon mustard
• 15 ml (1 tbsp)orange juice
• 10 ml (1 tsp) lemon juice

1. Arrange lettuce leaves on a serving plate.

2. Make celery curls by slicing the celery lengthwise leaving one and uncut. Drop celery into ice water until it curls.

3. Arrange mango slices, orange segments, celery curls and cucumber on lettuce leaves. Garnish with green onions. Refrigerate until ready to serve.

Dressing : Combine all ingredients. Let stand for 20 minutes before using. Serve separately.

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Fish and Fruit Salad

Fish and Fruit Salad

Ingredients:

• 450 gr white fish fillets
• 60 ml lemon juice
• 6 guavas, pitted and diced
• 3 slices fresh pineapple, diced
• 3 bananas, sliced
• 1 large firm ripe mango, peeled, pitted and diced
• 1 spanish onion, thinly sliced
• 1 red chili pepper, seeded and finely chopped
• 185 ml canned coconut milk
• Red pepper or snipped chives to garnish

1. Cut fish into narrow strips. Marinade in lemon juice for ±6 hours. Drain.

2. Arrange the fish and prepared fruit in a salad bowl. Garnish with the onion and chili pepper. Pour on coconut milk. Chill thoroughly.

3. Garnish with strips of red pepper or chives. Coconut milk may be served separately if preferred.

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