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Full Online Book HomeLearning KitchenFruit - Mixed Fruit - Diana's Hawaiian Delight
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Fruit - Mixed Fruit -  Diana's Hawaiian Delight Post by :ursfehr32 Category :Learning Kitchen Author :Unknown Date :February 2012 Read :3260

Click below to download : Fruit - Mixed Fruit - Diana's Hawaiian Delight (Format : PDF)

Fruit - Mixed Fruit - Diana's Hawaiian Delight

1 can crushed pineapple or tidbits (drain and reserve juice)
2 tablespoons flour
1 cup sugar
2 eggs
1/2 package acini de pepe (tiny pasta)
2 cans Mandarin oranges -- drained
1 large container Cool Whip -- thawed
1 bag miniature marshmallows

Mix together the flour, sugar, eggs and 1-1/4 cup reserved pineapple juice. Cook over medium heat, stirring till mixture is pudding-like.

Cook tiny pasta according to package directions; drain and rinse. Add to pudding mixture. Refrigerate until cool or overnight. Add crushed pineapple, Mandarin oranges, Cool Whip and marshmallows; mix well and refrigerate until ready to serve. Can garnish with chopped nuts and cherries on top, if desired.

Serves 8
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Fruit - Double Berry Sauce Fruit - Double Berry Sauce

Fruit - Double Berry Sauce
2 cups fresh cranberries 1/2 cup sugar 1/2 cup dry red wine 1 (10 oz.) pkg. frozen sliced strawberries 1 (11 oz.) can mandarin oranges, chopped Rinse cranberries, add sugar and wine and bring to a boil. Cook uncovered for 4 minutes until berries burst skin. Add frozen chunks of strawberries and stir until defrosted. Add oranges. Cool and refrigerate.

Fruit - Dessert Pizza Fruit - Dessert Pizza

Fruit - Dessert Pizza
1 package (18 ounces) refrigerated sugar cookie dough 1 package (8 ounces) cream cheese, softened 1/3 cup sugar 4 cups assorted fresh fruit such as sliced strawberries, kiwis, bananas or peaches; blueberries or raspberries Preheat oven to 350 F. For crust, shape cookie dough into a ball. Place dough in center of 13" Round Baking Stone; flatten slightly with palm of hand. Using lightly floured fingertips, press dough into a 12 inch circle, about 1/4 inch thick. Bake 18 to 20 minutes or until light golden brown. Carefully loosen cookie from Baking Stone with knife. Cool completely. For toppings, combine cream