Fruit Recipes

Fruit

Blueberry Boy Bait

2 cups all-purpose flour
1 1/2 cups white sugar
2/3 cup butter
2 teaspoons baking powder
1 teaspoon salt
2 egg yolks
1 cup milk
2 egg whites
1/2 teaspoon cinnamon
1 pint blueberries

Preheat the oven to 350 degrees F. Grease and flour a 9x13 inch baking dish.

In a large bowl, stir together the flour and sugar. Cut in butter using a pastry blender or a fork until pea-sized. Measure out 3/4 cup of the mixture, add cinnamon to the 3/4 cup that you will be using for topping and set aside.

Stir baking powder and salt into the remaining mixture, then mix in the egg yolks and milk using an electric mixer on low speed for 3 minutes.

In a large glass or metal bowl, whip egg whites just until stiff peaks begin to form. Fold egg whites into the batter. Spread batter evenly into the prepared pan. Sprinkle blueberries over the batter, and sprinkle the reserved crumb mixture over the top.

Bake for 40 to 50 minutes in the preheated oven, or until the cake springs back when lightly touched in the center.

Apple Muffins

4 c chopped apples
1 c sugar
1 1/2 c raisins
1 1/2 c nuts
2 lg eggs (room temperature)
1/2 c vegetable oil
2 tsp vanilla
2 c flour
1 1/2 tsp soda
2 tsp cinnamon
3/4 tsp salt

Mix together apples, sugar, raisins, nuts. Set aside. Mix eggs, slightly beaten, in vegetable oil and vanilla. Add to apple mixture. Mix flour, soda, cinnamon and salt. Add to the mixture. Do not over mix.

Bake at 325 degrees for 35 to 40 minutes.

Cantaloupe Margaritas

3 - 4 cups cantaloupe (about one-half of a large melon)
1/4 cup tequila
1 shot Triple Sec
8 ice cubes
lime, cut in wedges
kosher salt

Liquefy the cantaloupe in a blender, add tequila and Triple Sec. Add ice cubes and blend until smooth.

Rub the rims of your glasses with lime juice and then dip in kosher salt. Fill the glasses with the margarita mix. Garnish with lime wedges.

Chocolate-Raspberry Cream Cake

Cake:

1 box chocolate fudge cake mix, baked into 2 (9-inch) round cakes as directed on box, cooled completely
1 1/2 cups whipping cream
1 pint (2 cups) fresh raspberries
1/2 cup powdered sugar

Chocolate Ganache:

1 cup whipping cream
2 cups high-quality dark chocolate chips

With a sharp knife, carefully slice off rounded top of 1 cooled, baked cake layer, creating a flat surface. Gently transfer cake layer to plate.

In medium bowl, beat 1 1/2 cups cream with electric mixer on high speed until light and fluffy. Add raspberries and the powdered sugar to cream. Beat on low speed just until folded together. Using metal spatula, spread raspberry-cream mixture on top of cake layer on plate, spreading to edge. Top gently with second cake layer. Run spatula around edge of cake to smooth cream layer.

In medium microwavable bowl, microwave chocolate ganache ingredients on High 1 minute; stir until creamy. If chocolate is not completely melted, microwave 30 to 60 seconds longer. Spoon ganache over top of cake, allowing some to run down side.

Allow ganache to harden at room temperature before serving. If not serving for more than 30 minutes, cover cake gently and store in refrigerator until ready to serve.

Grape Jelly

3 pounds grapes
1 1/2 cups water
1 box Sure-Jell
7 cups sugar

You'll also need nine - 1/2 pint jars with lids and rings

Wash grapes and remove from stems. Lightly crush the grapes in a food processor. Place grapes in a large saucepan and add 1 1/2 cups water. Bring to a boil; simmer for 10 minutes. Strain the skins and seeds from the grapes, leaving about 4 1/2 cups of juice. Add water to the juice to make 5 cups of juice.

Place juice in a 8 quart stock pot. Stir in one box of Sure-Jell. Bring to a rolling boil. Add 7 cups of sugar. Return to a rolling boil for one minute exactly, stirring constantly. Ladle into prepared jars. Process in a water bath for 5 minutes.

Do refer to the complete, detailed instructions in the Sure-Jell box. Use the recipe for cooked jelly.

Ground Cherry Coffee Cake

2 cups unbleached all-purpose flour
1¼ cups granulated sugar
1 ¼ teaspoons salt
10 tablespoons room temperature unsalted butter, cubed
1 ¼ teaspoon baking powder
½ teaspoon baking soda
¾ cup buttermilk (or regular milk soured with lemon juice or vinegar)
1 large egg
2 ½ teaspoons vanilla extract
1 quart ground cherries, husks removed (about 2 cups fruit)
1 cup chopped pecan pieces (untoasted)
½ cup packed dark brown sugar
2 teaspoons ground cinnamon

Preheat oven to 325 degrees. Butter and flour a 9" spring form pan. Set aside.

In a large bowl whisk together flour, sugar and salt. Cut in butter with two table knives until butter is combined with flour and is the size of small peas. Remove 1 cup of flour and butter mixture into a second bowl and set aside.

Add in baking powder and soda to base flour mixture and whisk gently (or sift before hand). Add buttermilk and egg and stir until mixture is free of flour streaks but still lumpy.

Pour flour mixture into prepared pan. Scatter ground cherries over the top. Next, add nuts, brown sugar and cinnamon to your small bowl of flour that is set aside. Stir and sprinkle over the top.

Bake for 60-75 minutes or more until a skewer (wooden or metal) comes out crumby, but clean. If the nuts start to get too dark, apply foil over the top of your pan to halt that process and allow the cake to continue cooking. Remove from oven and allow to cool for at least 15 minutes in the pan.