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Recipe 6.25
Summer is the perfect time to use fresh fruits in dessert recipes. Fruits can be used as a main ingredient, or just a garnish. Either way, they add great flavor and color to any dish.
“Wave the Flag” Cupcakes
Ingredients:
1 package (18 to 19 ounces) yellow cake mix
1/3 cup applesauce
3 egg whites
3 cups fresh blueberries, divided
1 package (8 ounces) reduced-fat cream cheese, softened
1/2 cup confectioners’ sugar
1 teaspoon vanilla extract
1 red fruit-roll snack (from a 4.5-ounce box)
Directions:
1. Preheat oven to 350 F.
2. In a large mixing bowl, beat cake mix with applesauce, egg whites and 1 1/4 cups water for 30 seconds on low speed, then two minutes on medium speed.
3. Spoon batter into 24 aluminum or paper lined muffin cups.
4. Evenly divide one cup of blueberries onto tops of batter; do not stir.
5. Bake cupcakes following package directions; remove to a wire rack and cool completely.
6. In a small bowl, beat cream cheese, confectioners’ sugar and vanilla until smooth.
7. Spoon onto cooled cupcakes; spread to the edges.
8. Unroll fruit snack and, with a sharp knife, cut into strips 1/8-inch wide by 2-inches long.
9. On half of each cupcake, arrange strips, trimming each to fit.
10. Arrange remaining two cups blueberries on the frosting on other halves of the cupcakes, about 10 blueberries per cupcake.
Fried Pies
Ingredients:
5 cups plain flour
1 cup shortening
3 tablespoons sugar
1 teaspoon baking powder
1 teaspoon salt
1 large can evaporated milk
Directions:
1. Mix dry ingredients with shortening.
2. Add the can of evaporated milk.
3. Roll dough thin and cut out rounds using a saucer as a pattern.
4. Fill dough with pie filling and fold in half.
5. Dampen edges with water and seal with a fork.
6. Fry in hot shortening.
7. Drain on paper towels.
Peach Filling for Fried Pies
Ingredients:
1 gallon ripe peaches (unpeeled)
1 cup vinegar
4 cups sugar
Nutmeg to taste
Directions:
1. Cut peaches into small pieces, placing them into a large, heavy bottomed pan.
2. Add vinegar to peaches.
3. Stir sugar into the peach and vinegar mix.
4. Place pan on medium-low heat and cook for one and one half to two hours or until thick.
5. Stir often so peaches do not burn.
6. Remove from heat and let cool before filling fried pie crusts.
*Can be sealed in jars or frozen for future use.
Cupcake recipe and photo courtesy of ARA Content. Pie recipes courtesy of “In the Kitchen with Nina”
“Wave the Flag” Cupcakes
Ingredients:
1 package (18 to 19 ounces) yellow cake mix
1/3 cup applesauce
3 egg whites
3 cups fresh blueberries, divided
1 package (8 ounces) reduced-fat cream cheese, softened
1/2 cup confectioners’ sugar
1 teaspoon vanilla extract
1 red fruit-roll snack (from a 4.5-ounce box)
Directions:
1. Preheat oven to 350 F.
2. In a large mixing bowl, beat cake mix with applesauce, egg whites and 1 1/4 cups water for 30 seconds on low speed, then two minutes on medium speed.
3. Spoon batter into 24 aluminum or paper lined muffin cups.
4. Evenly divide one cup of blueberries onto tops of batter; do not stir.
5. Bake cupcakes following package directions; remove to a wire rack and cool completely.
6. In a small bowl, beat cream cheese, confectioners’ sugar and vanilla until smooth.
7. Spoon onto cooled cupcakes; spread to the edges.
8. Unroll fruit snack and, with a sharp knife, cut into strips 1/8-inch wide by 2-inches long.
9. On half of each cupcake, arrange strips, trimming each to fit.
10. Arrange remaining two cups blueberries on the frosting on other halves of the cupcakes, about 10 blueberries per cupcake.
Fried Pies
Ingredients:
5 cups plain flour
1 cup shortening
3 tablespoons sugar
1 teaspoon baking powder
1 teaspoon salt
1 large can evaporated milk
Directions:
1. Mix dry ingredients with shortening.
2. Add the can of evaporated milk.
3. Roll dough thin and cut out rounds using a saucer as a pattern.
4. Fill dough with pie filling and fold in half.
5. Dampen edges with water and seal with a fork.
6. Fry in hot shortening.
7. Drain on paper towels.
Peach Filling for Fried Pies
Ingredients:
1 gallon ripe peaches (unpeeled)
1 cup vinegar
4 cups sugar
Nutmeg to taste
Directions:
1. Cut peaches into small pieces, placing them into a large, heavy bottomed pan.
2. Add vinegar to peaches.
3. Stir sugar into the peach and vinegar mix.
4. Place pan on medium-low heat and cook for one and one half to two hours or until thick.
5. Stir often so peaches do not burn.
6. Remove from heat and let cool before filling fried pie crusts.
*Can be sealed in jars or frozen for future use.
Cupcake recipe and photo courtesy of ARA Content. Pie recipes courtesy of “In the Kitchen with Nina”
