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Monday, December 20, 2010

Fruity Sweets and Family Treats

A selection of dessertsImage via Wikipedia
By Juvy S. Iliwiliw


Before sharing with you 12 fruity dessert recipes, let me give you these dessert tips and tricks for your family to even enjoy what you have prepared. As it is said, there is no better way to express how much you care about someone than to cook for them. And when you cook, the taste should always be at its best. You cannot afford to disappoint your love ones with your mediocre cooking.

First, use the juice. Save leftover syrup from canned fruit by freezing in small quantities in ice cube trays, bags or small containers. Use this to flavor desserts as flavored ice for beverages. They can even used with gelatins or punch and even as ice candy.

Second, think ahead. Minimize party stress. Prepare delicious baked goods in advance. Store in the freezer or fridge until you need them. This gives you more time to party and less time to worry about baking. You can also have more time to entertain the guests and will not keep them waiting for the food.

Third, give gelatins a fruity twist. When adding fruits in gelatin, always remember that some fruits have naturally occurring enzymes that prevent the gelatin from getting firm and set. A way to break down the enzymes is by cooking your fruits. Or try canned fruit instead, which is safer bet to use for gelatins.

Lastly, add pizzazz to your presentation. Make you desserts even more appetizing: serve them in unique containers! Desserts like fiesta float or gelatin are fun to eat from wine glasses or small soup bowls. Serve fruit salads in hollowed-out fruits like pineapples, watermelons or avocados. Scoop out fruits with a melon baller, leaving just enough flesh so the container won't be too flimpsy.

Now, here are your sweet and fruity recipes. Enjoy cooking!


FRUITTOFFEE PIE


You will need:


1        can (300 mL) condensed milk

Crust:
2-3/4  cups (250 g) graham crackers crumbs
1/2      cup butter, softened
1/2      tsp ground cinnamon

Cream Topping:
1         pack (250 mL) Del Monte All-purpose creme, chilled
           chocolate shavings for garnish, optional

Filling:
1         can Del Monte Fiesta Fruit Cocktail, drained (reserve syrup)
2         pieces (300 g) Cavendish banana, sliced and soak in fruit cocktail syrup
2         tbsp roasted cashew nuts or walnuts, coarsely chopped

Here's how:


1. Remove label from the condensed milk. Place the unopened tin of milk in deep pot and fill with water to completely immerse the can. Boil for 2 hours and 15 minutes, adding more water if needed. Remove from pot and allow to cool before opening.

2. Combine ingredients for crust. Press into 9" loose bottom tin pan or pie plate. Chill for 1 hour.

3. Drain banana. Arrange together with Del Monte Fiesta Fruit Cocktail and nuts over prepared crust. Drizzle with cooked condensed milk (toffee). Chill for another 15 minutes.

4. Beat Del Monte All-purpose Creme until fluffy. Spoon over pie. Spread with chocolate shavings if desired. Chill before serving.


FIESTA FLOAT


You will need:


200      grams (1 pack) graham crackers
2          packs (250 mL each) Del Monte All-Purpose Creme refrigerated
1          can (168 mL) sweetened condensed milk
1          can (650 g) Del Monte Fiesta Fruit Cocktail, drained

Here's how:


1. Arrange pieces of graham crackers to cover bottom of an 8" x 8" or similar pan.

2. Mix Del Monte All-Purpose Creme and milk. Spread a portion on top of graham crackers. Arrange a portion on top of graham crackers. Arrange a portion of Del Monte Fiesta Fruit Cocktail over cream. Repeat laying using the remaining graham, cream mixture and fruits.

3. Cover and refrigerate for a few hours or overnight. Slice and serve.

Optional: Crush remaining graham crackers and sprinkle on top.




NO BAKE FRUITY CHEESECAKE


You will need:


Crust:
1-1/2     cups graham cracker crumbs
1/3         cup melted butter
1            tbsp brown sugar
1/2         tsp ground cinnamon

Filling:
1-1/2      tbsp unflavored gelatin
1/3         cup fruit cocktail syrup
1            pack (250 mL) Del Monte All-Purpose Creme chilled
1/4         cup sugar
1            tsp vanilla extract
1            pack (225 g) cream cheese, softened

Toppings:
2           tbsp sugar
1           tbsp cornstarch dissolved in 5 tbsp fruit cocktail syrup
1           can (850 g) Del Monte Fiesta Fruit Cocktail, drained (reserve syrup)
             strawberry jam and syrup (optional)

Here's how:


1. Crust: Combine ingredients for crust. Mix well. Press into 9" loose bottom tin pan or pie plate. Cover and freeze for 30 minutes.

2. Filling: Combine gelatin and fruit cocktail syrup. Heat over low fire until gelatin is dissolved. Add sugar and vanilla. Set aside.

3. Topping: Heat cornstarch mixture over low heat with constant stirring until thick. Add sugar and continue stirring for 1 minute. Stir in Del Monte Fiesta Fruit Cocktail. Set aside.

4. Beat cream cheese until smooth and fluffy. Gradually, beat in Del Monte All-Purpose Creme until well-blended. Add gelatin mixture gradually while continuously beating. Fold in 1 cup of Del Monte Fiesta Fruit Cocktail mixture. Pour over crust. Chill until set. Top with remaining Del Monte Fiesta Fruit Cocktail.


CATHEDRAL WINDOW


You will need:


1         can (850 g) Del Monte Fiesta Fruit Cocktail, drained (reserve syrup)

Green Gelatin:
2         pc pandan leaves
2-1/2  tsp unflavored gelatin, dissolved in 2 tbsp water
1         tbsp sugar
           green food coloring

Orange gelatin:
1         cup fruit cocktail syrup
1         pack (7 g) unflavored gelatin, dissolved in 1/4 cup cold water
           orange food coloring

Cream gelatin:
1         pack (250 mL) Del Monte All-Purpose Creme (room temperature)
3-4      tbsp condensed milk
1         tsp vanilla extract
1-1/2   envelopes (7 g each) unflavored gelatin, dissolved in 1/2 cup water

Here's how:


1. Green gelatin: Boil pandan leaves in 1 cup water for 4 minutes. Remove pandan. Add gelatin mixture and sugar, stir until dissolved. Add green food coloring. Until desired color is achieved. Pour into small loaf pan. Chill until set. Cut into cubes.

2. Orange gelatin: Heat gelatin mixture until dissolved. Remove from flame. Add fruit cocktail syrup and food coloring. Pour into pan and chill until set. Cut into cubes.

3. Cream gelatin: Heat gelatin mixture until dissolved. Remove from flame. Add vanilla, milk and Del Monte All-Purpose Creme. Blend well. Pour into pan and chill until set. Cut into cubes.

4. In a clear bowl or individual cups, arrange layer of Del Monte Fiesta Fruit Cocktail, gelatin, cream gelatin and fruits on top. Chill until ready to serve. Serve with whipped cream if desired.


FRUIT SHORTCAKE


You will need:


1       can (850 g) Del Monte Fiesta Fruit Cocktail, drained (reserve 2 tbsp syrup)
1/2    cup sugar
1       tbsp cornstarch, dissolved in reserved syrup.
1       tsp grated lemon zest

Topping:
1       pack (250 mL) Del Monte All-Purpose Creme, chilled
2       tbsp confectioner's sugar
3       tbsp sour cream

Cake:
2       cups all-purpose flour
1       tbsp double acting baking powder
1/2    tsp fine salt
3       tbsp packed brown sugar
2       tsp sugar
1/2    cup cold unsalted butter, cut into bits
2/3    cup milk
2       tbsp butter, melted

Here's how:


1. Cake: Preheat over at 425 degrees F. Grease a 9" round pan or cookie sheet. Sift together flour, baking powder and salt. Add sugar and butter. Blend using fork, until it resembles coarse meal.

2. Add milk and mix just to combine. Spread on pan. Bake for 10 minutes. Cool on wire rack for 5 minutes. Split shortcake horizontally or if using cookie sheet, cut into desired shape. Spread both cut surfaces with butter. Set aside.

3. Heat cornstarch until thick. Add sugar and Del Monte Fiesta Fruit Cocktail. Heat for 2 minutes. Let cool then add lemon zest. Set aside.

4. Topping: Whip Del Monte All-Purpose Creme with sugar until fluffy. Add sour cream. Whip a few minutes more.

5. Spread cream over bottom half and top of cake. Spread fruit cocktail mixture on both cakes, then assemble. Slice and serve.

FRUIT PANDAN ICE CREAM SALAD


You will need:


2         pc buko, meat cut into 1" squares (reserve 1 to 1-1/4 cups buko water)
4         pc pandan leaves
3         tbsp sugar
1         can (850 g) Del Monte Fiesta Fruit Cocktail, drained (reserve syrup)
1         pack (7g) unflavored gelatin, dissolved in 2 tbsp fruit cocktail syrup
6-8      drops green food coloring
1         pack (250 mL) Del Monte All-Purpose Creme
2-1/2  cups macapuno ice cream, partially thawed
2         tbsp condensed milk


Here's how:


1. Simmer buko water (covered) with pandan leaves for 5 minutes. Turn off heat. Remove pandan and add sugar and gelatin mixture. Stir until dissolved. Add food coloring. Pour into 5" x 8" pan and chill until set. Cut into cubes. Chill.

2. Blend Del Monte All-Purpose Creme with ice cream and condensed milk. Combine immediately with buko, Del Monte Fiesta Fruit Cocktail and gelatin. Freeze overnight or for 5 hours if you want it partially frozen.


GOLDEN CUPCAKE


You will need:


2-1/2      cups all-purpose flour
2             tsp baking soda
1             tbsp ground cinnamon
1/2          tsp iodized fine salt
4             pc eggs
1-3/4      cups sugar
1-1/4      cups mayonnaise
2             cups finely grated carrots
1/2          cup desiccated coconut
1             cup roasted cashew nuts, coarsely chopped
1             can (850 g) Del Monte Fiesta Fruit Cocktail, drained
               muffin cups

Cream Frosting:
1/3          cup cream cheese, softened
1/4          cup butter, softened
3/4          cup confectioner's sugar

Here's how:


1. Preheat oven at 350 degrees F. Line two regular muffin pans with muffin cups. Set aside.

2. Cupcake: Mix first 4 ingredients. Combine 1/4 cup of this mixture into fruit cocktail. Set aside. In a bowl, combine eggs, sugar and mayonnaise. Beat until well blended. Add flour mixture in three batches, beating after each addition. Stir in remaining ingredients including Del Monte Fiesta Fruit Cocktail. Pour by 1/4 cup batter into prepared pans. Bake for 30-35 minutes. Remove from pan and cool on wire rack.

3. Frosting: Cream butter and cream cheese until smooth. Add sugar. Mix well. Spread on cupcake, then sprinkle with nuts if desired.


FRUIT COCKTAIL BROWNIES


You will need:


1        can (439 g) Del Monte Fiesta Fruit Cocktail, drained (reserve 2 tbsp syrup)
2/3     cup butter or margarine
3/4     cup cocoa powder
2        cups sugar
4        pc eggs
1        tsp vanilla extract
1-1/4 cups all-purpose flour
1        tsp baking powder
1        tsp iodized fine salt
1/2     cup coarsely chopped cashew nuts

Here's how:


1. Preheat oven to 350 degrees Fahrenheit. Melt butter in a saucepan over low heat. Add cocoa. Stir to dissolve. Remove from heat.

2. Add sugar, eggs, vanilla and reserve fruit cocktail syrup. Stir in flour, baking powder and salt. Blend throughly.

3. Add Del Monte Fiesta Fruit Cocktail and nuts. Spread in greased 13" x 9" pan. Bake for 45 minutes or until brownies start to pull away from the sides of the pan. Cool slightly. Cut into bars.


FRUITS FOR THE GOD


You will need:


1-1/3   cups sifted all-purpose flour
3/4       tsp baking powder
1/2       tsp baking soda
1/4       tsp iodized fine salt
1          can (439 g) Del Monte Fiesta Fruit Cocktail (drained for 2-3 hours)
1          cup raisins
3/4       cup butter
1/2       cup sugar
3/4       cup brown sugar
3          pieces eggs
1          cup + 2 tbsp toasted cashew nuts, chopped

Here's how:


1. Preheat oven to 350 degrees F. Grease a 13" x 9" x 2" pan.

2. Sift flour, baking powder, baking soda and salt together.

3. Take 1/2 cup of this mixture and mix with Del Monte Fiesta Fruit Cocktail and raisins. Set aside.

4. Cream butter until soft and fluffy. Add sugars and blend well.

5. Add eggs, one at a time, beating well after each addition. Fold in the flour mixture.

6. Add cashew and fruit cocktail mixture. Stir to completely blend batter.

7. Pour batter into prepared pan and bake for 10 minutes. Lower heat to 300 degrees F and continue baking for 50 minutes. Cool slightly then cut into bars.



ESPESYAL TURON


You will need:


1        can (850 g) Del Monte Fiesta Fruit Cocktail, drained
1        tsp ground cinnamon
1        tbsp grated orange zest
1        tbsp brown sugar
1        tbsp cornstarch
20      pc large lumpia wrappers

Optional sauce:
fruit cocktail syrup
1        tbsp orange juice
1        tbsp cornstarch
sugar to taste

Here's how:


1. Combine all ingredients except lumpia wrappers. Mix well.

2. Wrap every 2 tbsp of mixture in lumpia wrapper. Fry until golden brown.

3. Sauce: Mix all ingredients. Simmer until thick.


FRIUTY YOGY


You will need:


1         can (850 g) Del Monte Fiesta Fruit Cocktail, drained (reserve syrup)
1         small red apple, diced with peel and soak in fruit cocktail syrup
2         packs (125 mL each) strawberry yogurt
           ground cinnamon or cocoa (optional)

Here's how:


1. Drain apple. Combine with Del Monte Fiesta Fruit Cocktail and yogurt. Chill.

2. Serve with cinnamon or cocoa sprinkles if desired.


MAJA JUBILLE


You will need:


2-3     pc pandan leaves
1        can (439 g) Del Monte Fiesta Fruit Cocktail, drained (reserve 2 tbsp syrup)
3/4     cup cornstarch, dissolved in buko water
1        pc buko, shredded (reserve buko water)
1/2     cup thick coconut milk
1-1/2  cups buko water
1/4     cup condensed milk

Here's how:


1. Simmer pandan leaves, 1/4 cup water and reserved syrup in covered pan for 5 minutes.

2. Remove pandan leaves then add cornstarch mixture and buko. Cook over low heat with continuous stirring for 10 minutes.

3. Add Del Monte Fiesta Fruit Cocktail, coconut milk and condensed milk. Cook for 10 more minutes with continuous stirring.

4. Pour into 12" x 8" pan. Cover and chill until set.








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