Posted in Homestead Kitchen

 I really enjoy fresh fruit. It taste so much better to me when it is in season. Hope you enjoy these yummies.  

GRANDMA ROSIE

Old Fashioned Rhubarb Pudding Cake

Ingredients

• 4 cups diced fresh or frozen rhubarb
• 1 1/2 cup sugar, divided
• 1/4 cup shortening
• 1 egg
• 1/2 tsp. vanilla
• 1 cup flour
• 2 tsp. baking powder
• 1/4 tsp. salt
• 1/2 cup milk

Directions

Preheat oven to 350 degrees F. In a large saucepan, combine rhubarb and 1 cup sugar. Cook over medium heat for 12 -15 minutes or until rhubarb is tender. Meanwhile, in a small mixing bowl, cream shortening and remaining sugar; beat in egg and vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Beat just until combined.

Pour into a greased 9 inch square baking dish. Pour the rhubarb mixture over the batter.

Bake at 350 for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

Blackberry Cobbler

Ingredients

• 1 Tbsp. granulated sugar
• 3/4 tsp. baking powder
• 1/4 tsp. salt
• 1/3 cup shortening
• 1/2 cup buttermilk
• 1-1/3 cups flour

Directions

Mix sugar, baking powder, salt, shortening, buttermilk and 3/4 cup of the flour to form sticky dough. Spread remaining flour on a work surface and knead dough until most of the flour is incorporated and dough is manageable. Roll dough to about 1/4-inch thick and cut into large pieces. Cover blackberry filling with dough, overlapping pieces, patchwork style.

Filling Ingredients

• 1-1/2 pounds blackberries
• 1-1/3 cups granulated sugar
• 3-1/2 Tbsp. flour
• 1-1/3 Tbsp. vanilla extract

Filling Directions

Mix all ingredients and put into prepared pan.

Topping Ingredients

• 1/2 Tbsp. melted butter or margarine {not spread}
• 2-1/2 tsp. granulated sugar

Topping Directions

Drizzle melted butter over dough and sprinkle with sugar. Bake until crust is golden-brown and filling is bubbly, about 50 minutes. Makes 8 to 10 servings

 

Grilled Fruit Kabobs

 

Serves: 8

 

Your grill just got more exciting. Try this vitamin-packed dish!

 

INGREDIENTS

2 tablespoons olive oil

2 tablespoons brown sugar

2 tablespoons fresh lime juice

1 teaspoon ground cinnamon

1/4 cup fresh mint, chopped

2 apples, cored and cut into 1" pieces

2 bananas, peeled and cut into 1" pieces

2 peaches, pitted and cut into 1" pieces

4 kiwifruit, peeled and sliced into 1" pieces

1 can pineapple chunks

16 strawberries, washed and hulled

 

DIRECTIONS

1. Prepare grill.

2. In a small bowl, combine oil, sugar, lime juice, cinnamon and mint. Mix until sugar is dissolved.

3. If using wooden skewers, soak in water for about 10 minutes to prevent from scorching. Alternate fruit pieces and thread onto skewers.

4. Brush kabobs with the sugar mixture then place on grill.

5. Grill kabobs for about 6-8 minutes, turning frequently until fruit starts to brown and is heated through.

 

 

 

 

Frozen fruit cups
recipe:
3 bananas
3 containers yogurt (8oz ea.
1 pkg. frozen strawberries thawed and un-drained
1 can crushed pineapple (8oz) un-drained
1. Line 18 muffins -tin cups with baking cups
2. Dice or mash banana and place in large mixing bowl
3. Stir in remaining ingredients
4.Spoon into muffin cups and freeze at least 3 hours and let stand
at least 10 minutes before eating.

 

 

Layered Strawberry Dessert

Yield: 8 servings

 

Kids adore this. The contributor says this delicious combination of strawberries and pineapple serves eight, but our tester witnessed four kids, all of them under the age of ten, devouring an entire recipe.

 

2 packages (3 ounces each) strawberry-flavored gelatin

1 cup boiling water

1 package (16 ounces) frozen sliced strawberries, thawed and drained

1/2 cup chopped walnuts

2 cans (8 ounces each) crushed pineapple, drained

1 carton (16 ounces) sour cream

In a medium-size mixing bowl, dissolve the gelatin in the boiling water. Let cool until slightly thickened.

 

Divide the gelatin between two bowls. Set one in the refrigerator. Add the strawberries, walnuts, and pineapple to the other bowl, then pour into a 2-quart mold or square baking dish. Stir well. Place in the freezer for 30 to 40 minutes or until set. Remove from the freezer and smooth the sour cream over the gelatin. Pour the remaining refrigerated bowl of gelatin over the sour cream and place the mold in the refrigerator until the gelatin is completely set.