fruit – Page 2

Fruit Salsa and Homemade Tortilla Chips

June 15, 2012 · by Whisk Together · 5 Comments

I have been making tortilla chips at home for about 10 years now and from the comments on the web it seems to be a brand new thing. Back in the day when the hubby and I had little money, I would buy cheap flour tortillas and bake them into tortilla chips. I’m not sure they were that much healthier, but they were yummy! Stacy’s Pita chips company has a new sugar and cinnamon chip that you can buy or make to go with this. I love my fruit, so I’d eat this any time. Great for an appetizer or side dish at a BBQ, party, shower, etc.

Fruit Salsa
yield about 8-10 servings

2 kiwi, peeled and diced
2 apples – like Golden Delicious or if you like tart ones, Granny Smith – peeled, cored and diced
8 ounces raspberries
1 lb. strawberries, sliced
1 Tb. white sugar (or more if you have fruit that is not as sweet)
1 Tb. brown sugar (optional)
3 Tb. fruit preserves like strawberry, raspberry, apricot, etc., slightly warmed in the microwave

4 flour tortillas
1/4 cup sugar
1 tsp. cinnamon
1 Tb. melted butter OR butter spray

1. Mix all of the fruit in a great big bowl. Toss with the sugar and preserves. Cover and put in the fridge for 1 hour at least.
2. To make cinnamon sugar chips: preheat your oven to 400 degrees. Cut the tortillas into triangles using a pizza cutter.

3. Place tortillas on a greased cookie sheet or silicone mat on cookie sheet. Mix the sugar and cinnamon together in a small bowl.

4. Brush or spray butter onto the tortillas. Sprinkle cinnamon and sugar on top. Bake for about 10-15 minutes. They should be crispy and mine are usually just turning brown a little around the edges. Cool and eat with the salsa.

Regular Tortilla Chips

flour tortillas
cooking spray like olive oil, canola oil, etc.
Tony’s Creole Seasoning, or your favorite

1. Preheat oven to 400 degrees. Like in the recipe above, cut the tortillas in triangles with a pizza cutter. Lay on a greased cookie sheet. Spray with cooking spray.
2. Sprinkle seasoning and bake until lightly golden brown.

Fruit salsa recipe from Allrecipes.com
Tortilla Chips is my own recipe

Fresh Fruit Tart

March 22, 2012 · by Whisk Together · Leave a Comment

These are my favorite dessert at French shops. Although here in suburb of a suburb that is hard to come by now. So, I made my own! Here is the yummy fruit tart recipe I put together. Normally, the filling is a custard which requires the stove and instead I cheated with a yummy cream cheese filling that requires no cooking. It still tastes great and that is all that matters. Plus the crust is completely from scratch. You know exactly what is in it, though it may not be the most healthy of choices 🙂 That’s okay. I still think I’ve lost weight because I quit eating processed food.

Fruit Tart
yield 4 – 4″ tarts

Crust:
1 and 1/4 AP flour
1/3 cup powdered sugar
1 tsp. vanilla (or almond extract)
1/2 cup melted butter

Filling:
6 oz. cream cheese, softened
1 Tb. lemon zest
1 Tb. lemon juice
1/4 cup sugar

Topping:
fresh kiwi, strawberries, blueberries, etc. sliced thin

1. Preheat oven to 350 degrees. Mix together the flour and powdered sugar in a bowl. Add the vanilla and melted butter and mix until combined. This is like a shortbread dough, so expect it to be thick. Scoop about one heaping 1/4 cup of mixture for each tart pan.
2. Press mixture into the pan and around the sides evenly. Dock with a fork on the bottom (i. e. poke it). At least 6 pokes with a fork all the way to the bottom. Bake until lightly golden brown – about 9 minutes. The tart is done when it is light golden brown. Don’t let the edges get too brown.
3. While those cool on a cooling rack, mix the cream cheese, zest, juice and sugar together with a fork or mixer. Once the tarts are completely cool, divide the cream cheese mixture between the 4 tarts evenly and spread with a knife or pipe it with a plastic baggie cut on one corner.
4. Decorate with fruit on top.
5. Put in the fridge about 30 minutes to let the cream cheese firm up a bit. If you are going to eat them over a period of time, keep everything separate and then assemble about 30 minutes before serving. The fresh fruit does not look or taste as “fresh” even cut the day. Cut the day of and you will be fine!

If you want to make this into a single 9″ tart, simply increase the baking time to 20-25 minutes on the crust.

Original Wilton Crust Recipe for the 4″ Tart Pan is:

6 Tbs. butter, melted
2 and 1/4 cup granola, crushed
6 Tb. flour
2/3 cup brown sugar
1 and 1/2 tsp. cinnamon

Oven set to 325 degrees. Mix all the ingredients up and pat into the tart pans. Bake 5-6 minutes.

Crust recipe found in Dierberg’s magazine March 2012 issue
Filling recipe by Wilton

Cheesecake Fruit Dip Recipes

March 10, 2012 · by Whisk Together · Leave a Comment

So, I’m a fruit nut and the strawberries are not totally disgusting this time of year. But anyway, here is a basic dip that does not include corn syrup. A wide number of fruit dips include cream cheese mixed with marshmallow creme. Though delicious, I’m trying to go for something a little less processed.

The first is your basic fruit dip. I love it because it tastes like cheesecake… without all the baking and 1000+ calories.

**Just tried off-brand cream cheese and I would advise to go with Philadelphia brand. The off-brands do not have consistent results for me. **

Cheesecake Fruit Dip
yield 8oz.

1 (8 oz) package of cream cheese, softened (aka leave it on your counter for 20 minutes)
1/2 cup sugar
2 tsp. vanilla extract

Mix it all up! Dip with berries, pineapple, cantalope, kiwi, graham crackers or oreos. Whatever you normally would eat with a cheesecake. Or even spread it on sugar cookies. Drool.

Variation: instead of vanilla extract use a mix of lime zest/juice, or lemon juice/zest/extract

Skinny Cheesecake Fruit Dip
yield 8 oz.

1 (8 oz.) package of 1/3 less fat cream cheese, room temperature (also called Neufchatel)
1/4 cup Splenda or alternative no calorie sweetener
1/4 cup sugar
2 tsp. vanilla extract

Mix it all up!

Yes, you COULD sub all the sugar for Splenda, but then it starts to give it a nasty wang. Blah.

You can change up the flavor for this next version. I was trying to experiment and make my own Key Lime Cheeseball Dip and it didn’t taste quite like the mix we buy at the local store. But it did taste very limey! I’m sure you could try different flavors like lemon or orange. Since there is gelatin involved, simply roll into a ball in plastic wrap and fridge for 2-3 hours to shape into a ball.

Lime Cheesecake Fruit Dip
yield 8 oz.

1 (8 oz.) package of cream cheese
7 Tbs. Lime Flavored Jello (you will need the larger 6 oz. box)
2-3 tsps. lime juice
1/2 cup crushed graham crackers (optional)

Mix it all up except the graham crackers! Adjust the jello and juice to taste. You really gotta like the jello flavor to like this one! Sprinkle the crushed graham crackers on top, or roll the cheeseball in them.

How to make a Watermelon Basket

June 27, 2011 · by Whisk Together · Leave a Comment

Watermelon baskets are pretty and easy to make. They are pretty expensive at the store. Last time I looked, they could run anywhere from $30-$50. But you can make it all by yourself! And who says it has to be Halloween to carve something?

Tips: Use a pencil on the watermelon and only on one that is room temperature. Once the melon gets cold it will not adhere to anything but permanent marker.

What You’ll Need:

1 symmetrical watermelon

Fruit you can add:
1-2 cantelope, scooped
2 lbs. grapes, washed and separated from the vine
2 lbs. strawberries, hulled and sliced
1-2 honeydew melon, scooped
1 pineapple
1-2 pints blueberries

Optional:
1 jar maraschino cherries
2 thinly sliced oranges (see if the deli will slice it for you!)
frilly toothpicks

1. Find a watermelon that is the size you need for your party (medium small works well for 6-10 people) and make sure it is symmetrical. The one I chose I did not intend on making into a basket. But we were asked to a BBQ and there you go!

2. Draw the zig zags on the melon as shown. Make them wide and don’t expect to follow them 100% of the time.

2. Cut on the zig zags using a regular steak knife. Be careful around the handle as this piece is the most fragile.

3. Using a butterknife or some flat utensil, pry up each section that you cut out of the watermelon. It will take a little wiggling, but it will eventually work itself out.

4. Have a very large or several medium containers handy. Scoop out the watermelon using a melon baller or large spoon. Remember to just scoop a bunch and leave it in there instead of scooping each little ball out one by one. Once you have enough balls in your basket or run out of room, them scoop the whole bunch out of there.

5. Once your watermelon is cleaned, mix it up with the other fruit. Use what you have on hand or buy a few of the suggestions above.

6. Add the fruit mix to the watermelon. You will not have room for all of it. Just seal up the rest in a tupperware bowl or something sealed tight and keep until the watermelon basket gets empty and use for refills.

7. If you want to go really pretty and fancy, take a slice of orange and fold it in half in the crease (V) of the watermelon. Stick a frilly toothpick through 1 cherry and secure the sliced orange to the watermelon. Do this to all the zig zags and you will have one fancy and pretty watermelon basket!

8. Storage: a cardboard box lined with foil is how we transported these at the store where I made them. Cover with saran wrap and store in the fridge until ready to serve.

Strawberry Shortcake

June 12, 2011 · by Whisk Together · 2 Comments

With tons of strawberries still abound, it’s time for strawberry shortcake! One of my favorite desserts, too.

I grew up on the Bisquick shortcakes: mix Bisquick with milk, sugar and butter. This recipe uses NO mix and I still find it just as easy and fast. I think this recipe tastes just like it as well!

Strawberry Shortcake
Yield 6 large servings, 9 regular ones

2 1/4c. all-purpose flour
4t. baking powder
2T. sugar
1/4t. salt
1/3c. vegetable shortening
1 egg
2/3c. milk

Whipped cream: 1c. whipping cream, 1Tbsp. powdered sugar, 1 tsp. vanilla
Strawberries: 1/2c. sugar and 2c. sliced strawberries.

1. Preheat oven 425 degrees. Whisk together flour, baking powder, sugar and salt.
2. Cut in the shortening with a pastry cutter. I use my fingers. The result should be fine crumbs.
3. Make a well in the middle of the flour mix and pour in the egg and milk. Stir until just combined.
4. Drop batter onto greased cookie sheet by the spoonful. I like to make 6 large ones. They are quite big, so you might want 9. Bake for 15-20 minutes
For whipped cream: Beat 1c. whipping cream until just forming peaks. Add 1t. vanilla and 1T. powdered sugar. Beat until forms stiff peaks.

For strawberries: stir to combine and let sit overnight.

Kiwi Lime Dessert Cups

June 4, 2011 · by Whisk Together · Leave a Comment

I used to sell Pampered Chef, so I have quite a few of their recipe books and reviews of their recipes. This one turned out very pretty and tasty. Although it does use a log of dough and Cool Whip – hydrogenated oils. Pampered Chef likes this because it makes it faster and easier to make when doing a cooking show. And if you have nothing against Cool Whip or the Pillsbury Dough Boy, it will be fine. But if you are trying to make delicious and pretty desserts without hydrogenated oils, then it might take a few more steps. The best thing about these is that they look pretty fancy, but are rather easy to make.

You can find a sugar cookie dough to substitute for the Pillsbury log here in my Homemade Fruit Pizza recipe.
To replace Cool Whip, simply use real whipped cream. Instructions: Beat 1cup whipping cream on high in a cold bowl with cold beaters until peaks start to form. (Alton Brown stated you don’t need to have them cold… but I still do when I can.) Beat in 1tsp. vanilla and 1Tbs. of powdered sugar until stiff peaks form. Easy! Just don’t overbeat!

Kiwi Lime Dessert Cups – yield 24
recipe from Pampered Chef

nonstick cooking spray with flour (Baker’s Joy)

1/2 cup sliced almonds

1/2 pkg (16.5 oz) refrigerated sugar cookie dough

1 lime

2 oz cream cheese, softened

2 tbsp powdered sugar

1 drop green food coloring

2 cups cool whip, thawed

1 cup fresh strawberries

2 medium kiwi, peeled

1) Preheat oven to 350. Spray cups of a mini muffin pan with nonstick cooking spray w/flour.

Set aside 2 tbsp of the almonds. Finely chop the remaining almonds and put in a small bowl.

2) Cut cookie dough into six 1/2-inch thick disks. Cut each disc into four wedges for a total of 24 wedges. Dip each wedge in the chopped almonds, evenly coating them. Place wedges into the cups of the pan. Bake 9-11 minutes or until golden brown.

Cool in pan 3-4 minutes before removing to a cooling rack or plate.

3) Meanwhile, zest lime to measure 1 tsp of the zest. Squeeze or juice the lime to measure 1 tbsp lime juice. Combine zest, juice, cream cheese, sugar, and food coloring in a medium bowl. Whisk until smooth. Add cool whip and mix until stiff. Spoon cream cheese mixture into a large resealable plastic bag, set aside. Thinly slice strawberries and kiwi; cut kiwi slices in half. (You’ll need 24 slices of each)

4) To assemble, trim corner of bag; pipe filling evenly into cups. Top with strawberries, kiwi, and reserved almonds!

Fruit Pizza with Homemade Crust

May 27, 2011 · by Whisk Together · 8 Comments

In order to rid myself of logs of processed food, I decided to whip up a homemade fruit pizza crust. No nasty hydrogenated oils! I know I know… we all ate the log with the happy Pillsbury dough man on it as a child. Then I read the ingredients: flour, sugar and hydrogenated oils with a few small things down at the bottom of the list. Another plus: it is much easier to roll fresh dough than a log! I prefer to eat this 1-2 days after making it because then some of the cream cheese mixture oozes into the sugar cookie crust and it is just yummy!

**Just tried off-brand cream cheese and I would advise to go with Philadelphia brand. The off-brands do not have consistent results for me. I would go full-fat Philadelphia Cream Cheese on this one.**

*Tip* It is difficult to spread the gooey cookie dough. I have tried olive oil sprays, silicone spatulas and everything. The best thing that has worked for me is a metal offset spatula – like the one you use for frosting cakes and such. The metal doesn’t even need oiled. It just slides over easily and is the best method for spreading the gooey cookie dough into a pizza shape.

For the Crust:
1/2c. butter, soft
3/4c. sugar
1 egg
1 tsp. vanilla
1 1/4c. flour
1 tsp. cream of tartar
1/2 tsp. baking soda
1/4 tsp. salt

Topping:
1 pkg. cream cheese, soft (8 oz.)*
1/2 c. sugar
2 tsp. vanilla
2 cups or so of sliced fruit: pineapple, strawberries, blueberries, kiwi, peaches, mandarin oranges, etc.)

Directions:

1. Preheat oven 350 degrees. In a large bowl, cream butter, sugar, egg and vanilla. Combine flour, tartar, baking soda and salt. Add dry ingredients to wet ingredients gradually and stir until it makes a dough. Shape the dough into a disk and wrap in plastic wrap. Store in the fridge for 30 minutes or so. The dough should be less sticky and easier to roll.

2. Press dough on greased bar or pizza pan, or floured pizza stone. Bake 12-16 minutes. Rotate halfway through baking. Remove when the edges just start to turn golden brown.

3. Beat all of topping ingredients together except fruit. Spread onto cooled crust. Top with sliced fruit.

* I would advise to use regular Philadelphia cream cheese. “The Cake Bible” and “The Cake Boss” both advise they only use Philadelphia brand for its taste and consistency. After trying different kinds as well, I would have to agree.

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