Breakfast Fruit Bowl



2 cups cubed cantaloupe

2 large red apples, chopped

1 cup red or green grapes

1 medium firm banana, sliced

1/2 cup lemon yogurt

1 TB orange juice concentrate



In a serving bowl, combine the fruit.



Combine the yogurt and orange juice concentrate; drizzle over fruit. 



Makes: 6 servings.

AMISH FRIED APPLES



8 apples,peeled, cored and sliced

1/4 cup butter

1 tsp. cinnamon

1/2 tsp. nutmeg

1/4 tsp. cloves

1 Tbsp. lemon juice

1/4 cup sugar



DIRECTIONS;

Melt butter in skillet.

Add remaining ingredients simmer until apples are tender

about 20-25 minutes. Serve warm.

Fruit Compote



2 medium fresh ripe peaches, sliced

1 cup fresh or frozen blueberries

1 cup quartered fresh strawberries

2 kiwifruit, peeled and sliced

3/4 cup seedless red or green grapes

3 TB apple jelly

4 tsp. water

Vanilla yogurt and sliced almonds, optional



In a bowl, combine the peaches, berries, kiwi and grapes.



In a microwave safe bowl, combine the jelly and water. Microwave, uncovered,

on high for 45 seconds or until jelly is melted; stir until smooth. Drizzle

over fruit.



Top with yogurt and sprinkle with almonds if desired. 



Yield:  8 servings.

Honey Grapefruit Winter Compote



This compote is very versatile. Serve it for

brunch, or serve for dessert with creme fraiche or thick yogurt.



4 cardamom pods

1 cinnamon stick

1/4 cup liquid honey

2 strips lemon peel

2 tablespoons lemon juice

1 pound mixed dried fruit, apricots, prunes, figs, pears, cranberries

3 large pink grapefruits, or use red



Lightly crush cardamom pods and cinnamon stick; place in saucepan along

with 1 cup water, honey and lemon peel and juice. Bring to boil; reduce

heat and simmer for 5 minutes. Add dried fruit; stir to coat. Cover and

simmer, stirring occasionally, until puffed and tender, 30 minutes.

Transfer to bowl; let cool.



Make ahead: Cover and refrigerate for up to 4 days.



Meanwhile, cut off skin and outer membranes of grapefruits. Working over

dried fruit mixture to catch juices, cut between membranes and fruit to

release sections into bowl; stir gently. Discard cardamom and cinnamon.



Makes 8 servings

Baked Banana Crumble



3/4 cup orange juice

1 teaspoon vanilla extract

4 ripe, firm bananas, peeled

1/2 cup flour

1/2 cup oatmeal

3/4 cups brown sugar

1/2 teaspoon nutmeg (fresh ground, if possible)

1/2 teaspoon salt

6 tablespoons cold butter, in 6 pieces



Slice bananas lengthwise and place cut side up in four buttered baking

dishes.

Combine orange juice and vanilla extract and drizzle over bananas.

Combine flour, oatmeal, brown sugar, nutmeg and salt. Add butter.

Using pastry blender, blend until mixture resembles small peas.

Spoon crumble topping over fruit.

Bake at 375 degrees for 15 to 20 minutes.

Serve warm, alone for breakfast, or with vanilla ice cream for dessert.



Serves 4.



Source Pittsburgh Post Gazette Morning Call

Baked Pineapple Breakfast

1 #2 can crushed pineapple, undrained
2 Tbsps flour
1/4 cup sugar
3 eggs beaten
3 slices bread, cubed
1 Tbsp sugar & 1 tablespoon cinnamon, mixed
3 Tbsps butter or margarine

Lightly grease pan. Mix pineapple, flour and sugar. Beat eggs
and lightly add to the pineapple mixture. Pour into greased pan.
Place bread cubes on top. Melt butter and pour over bread.
Sprinkle with cinnamon & sugar. Bake at 350 degrees - 45
minutes.

Fried Apples

One quarter pound butter
6 apples peeled, cored, and sliced into 1 inch pieces
1 Tbsp. brown sugar
1 tsp. lemon juice
One half tsp. cinnamon
One half tsp. ground nutmeg

Melt butter in a large pan.
Add apples, sugar, lemon juice, cinnamon and nutmeg and saute
until tender and brown.
Serve warm.

The Skinny: Use your favorite sugar substitute.

Brunch Fried Bananas

6 tablespoons all-purpose flour or rice flour
2 tablespoons sugar
1 egg, beaten
1/4 cup milk
1 pinch salt
4 medium banana (the firmer they are, the better)
peanut oil (for frying)


Mix together the flour, sugar, egg, milk and salt to make a
smooth, paste-like batter.
Leave to rest for one hour.
Peel the bananas and slice each one in half lengthwise, then
across into chunks about three inches long.
Dip the banana pieces into the batter and shallow fry in hot oil
for a few minutes or until golden brown all over.
Drain quickly on a wire rack or paper towel, and serve warm.
If you like, serve them with real maple syrup, powdered sugar,
or honey, for extra sweetness.

Baked Apples with Raisin-Nut Stuffing and Caramel

Sauce

serves: 8



8 large apples, such as Gala or Granny Smith

1/2 cup raisins

1 cup chopped walnuts

2 tablespoons brown sugar

4 tablespoons softened butter

1 1/2 cups water or apple cider for cooking the apples

fresh mint, for garnish



Caramel Sauce

1/2 cup sugar

1 cup hot water



Preheat the oven to 350°F. Remove the core from the

apples with an apple corer or hollow out the core with

a vegetable peeler.



Mix the raisins, chopped walnuts, sugar and butter

together. Stuff as much of the raisin-nut mixture as

you can into the hollowed-out core of each apple.



Put the apples into a baking pan, add enough water or

cider to cover the bottom of the pan, about 1/4 of an

inch high. Bake for about 30 to 40 minutes, or unitl

the apples can be easily pierced with a knife and are

cooked through.



For the caramel sauce:



Heat the sugar in a small saute pan on medium-low heat

until it starts to melt and turns a dark amber color,

about 5 to 7 minutes.



Add the water carefully; it can spatter because the

sugar is so hot. Bring to a boil and cook, stirring

with a wooden spoon, until the caramel disolves and

the mixture is syrupy. Remove the sauce from the heat.

It will thicken more as it cools.



Pour some of the caramel sauce onto the center of each

plare. Place a baked apple in the middle and garnish

with a sprig of mint.

Poached Peaches in Vanilla Syrup

Ingredients



2 cups each water, sugar

3 firm peaches, peeled, halved, pitted

1 vanilla bean, split lengthwise

1/2 stick cinnamon

2 whole cloves

Directions

Place all ingredients in a large saucepan. Cover peaches with

a piece of parchment paper or weigh them down with a plate so that

they stay immersed in liquid. Bring to a simmer over medium-low heat.

Cook until peaches are tender when pierced with a knife, about 5 - 10

minutes. (Peaches can be made ahead and stored in their syrup in

refrigerator up to 1 week. Their flavor will intensify.) Remove

peaches from liquid and set aside. Continue to simmer liquid for

about 30 minutes, until it has a syrupy consistency. Scrape seeds

from vanilla bean, add them to syrup and discard pod. Discard

cinnamon stick and cloves. Keep warm. Slice peach halves lengthwise

and arrange slices on plates. Spoon warm syrup on and around peaches.

Makes 6 servings.

Baked Apples (Amish recipe)
Boil together until thickened:
1 c. sugar
1 c. brown sugar
1/2 c. flour
1 c. water
1 t. cinnamon
2 t. butter
Pour over peeled, cored half apples. Bake 30-45 minutes at 350 or until apples are soft. This makes a butterscotch favored sauce that becomes very thick as it cools.