117 mixed fruit cup Recipes

mix and soak, diced mixed ripe mango and peaches( 1 large ripe mango, ripe peach or as needed to make 3 cups fruit), dark raisins, light rum, mix and soak, stale french bread sliced or cubed ( some french loaves are wide and fat, i use the more narrow ones ), heavy cream , warmed in the micro or stove top, beat till pale and thick and lemon colored, eggs, room temp, sugar, clear vanilla, mixed apple pie spices ( or pinches of ground cinnamon, nutmeg, cloves ), salt, extra cream or half and half if needed if mixture seems too dry, unsalted butter pats, grated nutmeg

mixed candied fruit, mincemeat, golden raisins, dark raisins, candied citron peel, blanched whole almonds, whole brazil nuts (optional), hazelnuts, pecan halves, dried apricots, coarsely chopped, pitted dates, coarsely chopped, whole candied red cherries or 3/4 cup green glazed cherries (or combination, recommended), all-purpose flour, extra flour , for coating fruits and nuts, sugar, dark molasses, vanilla, dark rum or 1 cup brandy, water or 1/4-1/2 cup orange juice, eggs (1 cup), oil (canola, safflower, corn, etc.), salt, baking powder, ground cinnamon, ground nutmeg, allspice

sweetened coconut, sugar, flour, salt, egg whites, whole egg, almond extract, chocolate chips or 1 cup candied cherries or 1 cup chopped maraschino cherries or 1 cup mixed candied fruit or 1 cup toffee pieces or 1 cup miniature m&m baking bits

shortening, butter, softened, brown sugar, eggs, vanilla, whole wheat flour, baking powder, baking soda, salt, rolled oats, mixed dried fruit , dried cranberries or 1 cup cherries or 1 cup raisins or 1 cup snipped dried apricot, banana chips, broken up, chopped walnuts or 1/2 cup peanuts or 1/2 cup pecans or 1/2 cup almonds

white cake mix (or french vanilla), egg whites (or as called for by your cake mix), oil (or as called for by your cake mix), water (or as called for by your cake mix), karo syrup or 1/4 cup other fruit syrup, water , to dilute karo syrup (do not use if using the fruit syrup), strawberry, blueberries, raspberries, kiwi (sliced ), almonds, cool whip

rolled oats , master mix, raisins (optional) or 1/2 cup other dried fruit (optional) or 1/2 cup chopped nuts (optional), sugar, water, egg, beaten

bisquick baking mix, milk, eggs or 1/4 cup egg substitute, swiss cheese, thinly sliced, deli ham, very thinly sliced, deli turkey, very thinly sliced, strawberry all-fruit spread or 1/3 cup raspberry spreadable fruit, powdered sugar

mint tea bags, boiling water, cranberry-raspberry juice or 6 cups a mix of cranberry and pomegranate juice, fruit , such as a mix of berries, ice cube

granny smith apples or 4 large cooking apples, brown sugar, dried cranberries or 1/4 cup raisins or 1/4 cup dried cherries or 1/4 cup mixed dried fruit, dry white wine or 1/2 cup apple juice, unsalted butter, melted, ground cinnamon, ground nutmeg, chopped nuts (optional)

cornbread stuffing mix, onion, finely chopped, celery ribs, chopped, dried cranberries or 1/2 cup dried cherries, apples, chopped, chicken broth, dried thyme, salt, black pepper, poultry seasoning, boneless turkey breast, thawed

lecithin granules (see note below ), fruit fresh (see note below - or granulated vitamin cup powder), ginger (the ground dry stuff in the spice aisle)

mixed dried fruit, almonds, glace cherries, finely chopped, plain flour or 1/4 cup gluten-free, butter, honey, egg, lightly beaten, dark chocolate , use a good quality chocolate (check gluten-free if required for diet)

sliced peaches -- chopped, sugar -- divided, dry yeast, pineapple -- crushed, maraschino cherries, fruit cocktail -- cut, do not drain fruit. combine peaches and 2-1/2 cup sugar and yeast in a 1-gallon glass or crockery jar with a loose fitting lid, stir to mix. stir daily for 10 days., on the 10th day , add pineapple and 2-1/2 cup sugar. stir daily for another 10 days. add cherries, fruit cocktail and remaining sugar and stir daily for 10 more days., drain fruit , reserve juice for the next batch. makes enough fruit, day 31, you are ready to make your cakes., you need, duncan hines butter recipe cake mix (for three mixings), instant vanilla pudding mix, doz. eggs, wesson oil (2/3 cup. each for three mixings), (you may substitute), raisins (white or dark ), walnuts, pecans, coconut, you may add red and green cherries, if you desire), preheat oven to 300., drain fruit in colander over large bowl for about 15 min or until fruit has stopped draining. this juice is your new starters. fruit cake must be started within three days after receiving new starters., separate mixings, pour 1 box cake mix , 1 box pudding mix, 4 eggs, 2/3 cup oil and 1 1/2 cup of fruit into a bowl and stir with spoon (do not use a mixer). add 1 cup raisins, 1 cup chopped pecans, 1 cup chopped walnuts, 1 cup coconut, and mix thoroughly with wooden spoon., grease and flour either bundt pan or your loaf pans (i prefer four 2 lb loaf pans for each mix.), bake bundt pan or tube pan for approximately 1 1/2 hrs., pans take from 1 hr to 1 hr 15 min-until nicely brown depending on your oven., cakes can be frozen. they are easier to cut in slices, if cut when frozen. thaws quickly.

egg, oil, brown sugar , packed, honey, molasses, flour , all-purpose, pumpkin pie spice (see comments above), baking soda, chopped almonds, mixed candied fruit or 1/2 cup mixed candied peel, finely chopped, egg white, powdered sugar, lemon juice, mixed candied fruit or mixed candied peel, diced for decorating

margarine or 1/4 lb butter, cake mix , flavor varies depending on fruit used, milk, fruit pie filling or 1 1/2 cups fresh fruit or 1 1/2 cups frozen fruit, sugar , if needed (optional)

extra large egg (or 1 regular egg and 1 egg white), brown sugar , tightly packed, white sugar, canola oil, almond butter, no-sugar-added apple pie filling, pureed (or no sugar apple puree), buttermilk (or 1 cup nonfat milk with 1 tbsp lemon juice), vanilla extract, orange , zest of, zucchini, grated (about 2 large zucchinis), carrot, grated (about 2 medium sized carrots), apple, grated, dried cranberries (or 1 cup mixed dried fruit, i like cranberries, chopped figs and currants), whole wheat flour, oat bran, ground cinnamon, allspice, baking soda, kosher salt

all-purpose flour, polenta , fine grind, baking powder, salt, sweet unsalted butter (1 1/2 sticks), sugar, almond paste, vanilla extract, almond extract, eggs, separated, heavy cream, powdered sugar , for serving, preheat oven to 375 degrees f., butter and lightly flour the insides of a 10-inch round cake pan., sift together the flour , polenta, baking powder and salt. set aside., in a mixer , on medium speed, cream the butter until light and fluffy. add 1 cup of the sugar and beat until pale and fluffy add almond paste and beat again. blend in vanilla and almond extracts, then beat in the egg yolks, 1 at a time, being sure that each is mixed in before the next is added. alternately, beat in small amounts of the sifted dry ingredients and the cream to the butter mixture, beginning and ending with dry ingredients., in a clean mixer , beat egg whites until opaque, then add remaining 1/4 cup sugar and beat until whites form soft peaks. fold into batter gently but thoroughly. pour the batter into the cake pan. bake on the middle shelf of the oven for about 60 minutes, or until a tester inserted in the center comes out clean. (do not test or move the cakes before they have baked for at least 45 minutes since they are delicate and may fall.), allow the cake to cool and when cooled remove from the pan and dust the top with powdered sugar. cut into eighths or tenths., serve this cake with summer fruits-peaches, nectarines, apricots, berries-tossed with a little sugar, freshly squeezed lemon juice and a pinch of gray salt.