13 how fruit Recipes

frozen berries (i save berries while in season to freeze for the winter months), banana, fruit juice (apple, grape, white grape, orange, etc), vanilla

combine and mix well - quick and easy to do in a good blender or food processor, prune/date fruit puree (this can also include other dry fruit like raisins and apricots), directions on how to make your own fruit puree : http://pattycake.ca/recipes/fruitpuree), eggs, melted butter (or non-hydrogenated margarine or vegetable oil), kahlua, brown sugar or sucanat, sift together in another bowl, fine whole spelt flour (or wheat), dutch-processed cocoa, raw cocoa (the is more bitter than the dutch, so if you want to use all , add 2 tbsp more sugar), salt , baking powder, tps baking soda, blend wet and dry ingredients, then mix in, roughly chopped walnuts

fruit (depending on what kind you use, use something that taste good frozen such as strawberries, bananas, ), fruit juice (depending on how many you plan to make , the juice should correspond to the fruit you picked, pineap)

orange, sliced (as many slices as you like), lemon, sliced (as many slices as you like), lime, sliced (as many slices as you like), maraschino cherries (as many as you like), fruit punch (as much as needed to fill the mold)

nectarines, washed and chopped, kiwi, peeled and chopped, mango, cut into nice pieces, splenda sugar substitute (more or less how sweet you want your fruit), lemon juice, lime juice, teriyaki sauce (or soy sauce)

lemon juice and strawberry puree (see directions for how to measure), lemon , zest of, granulated sugar, liquid fruit pectin

fruits of autumn are pineapple , pears, persimmons, pomegranates, apples, asian pears, some plums, and grapes., because most are picked ripe , only refrigeration is necessary, but as with all produce, choosing well is the first step.

cherry pie, by edra ward, time for memories, cherry pie . . ., brown crust and spice and sugar, jucie fruit , piled high., twas baked in the big oven, along with three or four, thier wonderful aroma, came floating out the door ., we watched through all the making, often got a taste . . ., was so delicious, not 1 must go to waste., helped to pick the cherries, that made it extra good, carried in the wood ., we saw the dough mixed quickly, how fast the rolling pin, smoothed it out, so nice and round, just right to fit the tin., firm deft fingers worked, soon each crimson sphere, was ready to be covered, sugar and spice., top would then be dotted, cinnamon , here and there, latticed upper crust, was put in place with care., when twas time for dinner, how everyone would beam, as grandma cut the cherry pie, pour the rich thick cream ., filling for cherry pie, into your favorite unbaked piecrust , place the filling, sugar, cornstarch, salt, cherry juice, red coloring

unbaked 9-inch low-fat pie shell, fruit sweetener (** how to make below ), plain gelatin (1 envelope), unsweetened applesauce, water, cornstarch, eggs, vanilla, very strong coffee (not grounds ) or 2 tbsp espresso, prepared (not grounds), pecan halves, frozen apple juice concentrate, thawed, granular fructose

ripe bananas, sliced and frozen, mangoes, peeled, diced and frozen, fresh strawberries, washed and hulled, lemon juice, sugar (or honey), orange juice (or more , depending on how thick you want your smoothie) or 2 cups other 100% fruit juice (or more, depending on how thick you want your smoothie)