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Fresh Mother's Day Strawberry Cupcakes By: Brenda Arnold

Ingredients:
- 3/4 C All-purpose Flour
- 1 tsp Baking Soda
- 1 C sugar
- 1/2 C Chopped Walnuts
- 2 egg whites
- 1/2 tsp Vanilla extract
- 1/2 C Vegetable Oil
- 10 oz Package frozen sweet Strawberries (Or 1 cup crushed fresh strawberries mixed with 3 T sugar)
- Powdered sugar (optional)

Instructions:
Mix together flour, baking soda, sugar and walnuts in a bowl. In another bowl, beat together egg whites, vanilla and oil until well blended. Add strawberries and beat at slow speed of mixer until strawberries are partially broken. Beat in flour mixture slowly until smooth, but pieces of strawberries are still visible. Pour batter into greased muffin tins, filling to half. Bake at 350 degrees F for 30 minutes, or until they test done. Sprinkle with powdered sugar if desired, or add frosting and a strawberry on top!




Mixed Berry Pie with Streusel By: Brenda Arnold

Ingredients:
Crust-
- 1 1/2 cups all purpose flour
- 2 teaspoons sugar
- 1/2 teaspoon salt
- 1/2 cup (1 stick) chilled unsalted butter, cut into 1/4-inch cubes
- 2 tablespoons (or more) ice water

Streusel topping
- span itemprop="ingredients">3/4 cup all purpose flour
- 1/2 cup sugar
- 2 tablespoons finely chopped crystallized ginger
- 1 teaspoon finely grated orange peel
- 1/4 teaspoon salt
- 6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/4-inch cubes
- 1 tablespoon whole milk
- 1 cup sliced almonds

Filling - 3 cups fresh blueberries (17 ounces)
- 2 cups fresh raspberries (9 to 10 ounces)
- 1 cup fresh blackberries (5 to 6 ounces)
- 1/2 cup plus 2 tablespoons sugar
- 1 tablespoon fresh lemon juice
- 3 tablespoons cornstarch

Instructions:
For Crust: Whisk flour, sugar, and salt in medium bowl to blend. Add butter and rub in with fingertips until mixture resembles coarse meal. Add 2 tablespoons ice water and stir with fork until mixture is evenly moistened, adding more ice water by teaspoonfuls if mixture is dry. Gather dough into ball; flatten into disk. Wrap dough in plastic and chill at least 1 hour. DO AHEAD: Can be made 2 days ahead. Keep chilled. Soften dough slightly at room temperature before rolling out.

Topping: Blend flour, sugar, crystallized ginger, orange peel, and salt in processor. Add butter; using on/off turns, blend until coarse crumbs form. Blend in milk (mixture will resemble moist coarse crumbs). Transfer mixture to medium bowl. Stir in almonds. DO AHEAD: Can be made 1 day ahead. Cover and chill. Position rack in center of oven and preheat to 400°F. Place rimmed baking sheet in bottom of oven to catch any possible spills from pie. Roll out dough on lightly floured surface to 12-inch round. Transfer to 9-inch-diameter glass pie dish. Turn pie crust edge under, forming high-standing rim extending 1/4 inch above sides of pie dish; crimp edge decoratively. Freeze crust while making filling.

Filling: Gently toss blueberries, raspberries, blackberries, 1/2 cup sugar, and lemon juice in large bowl. Let stand 10 minutes. Mix cornstarch and remaining 2 tablespoons sugar in small bowl. Add to berry mixture and toss gently to coat. Transfer berry mixture to crust, mounding slightly in center. Bake 30 minutes. Remove pie from oven and reduce oven temperature to 375°F. Sprinkle streusel topping evenly over berry pie filling. Return pie to oven and bake until crust is golden brown and berry juices are bubbling thickly, about 40 minutes. Transfer pie to rack and cool completely.


Candied Cranberries
By: Brenda Arnold
Ingredients:
- 1 bag cranberries
- 2 cups sugar, plus extra for dusting
- 2 cups water
Instructions:
Mix the sugar and water in a small saucepan over medium heat, stirring until the sugar is completely dissolved and the liquid is clear and boiling. Remove the pan from the heat and let the liquid cool until a single berry dropped into it doesn't burst. (If you have a candy thermometer, it will read about 170 degrees.) Pour the cranberries into the sugar water, stirring to coat, then weight the berries down with a plate or small lid. Let them sit submerged until cool, or even overnight. With a slotted spoon, remove the cranberries and set them on a cookie tray or sheet of wax paper until they are no longer dripping wet. Before they dry completely, sprinkle the berries liberally with sugar, tossing to coat. Let them dry completely. Candied cranberries will last for about a week on the counter.
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