| The Friendship Dessert | |
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In Part I, I gave you the recipe for fruit starter. Part II was the recipe to make sauce from the fermented fruit. This week I'm passing along a couple of recipes using the fruit starter sauce. All the recipes in this series are from: Vintage (tm) Fruit Sauce from the Red Star Yeast Collection. Copyright Universal Food Corporation, 1974,1983.
Enjoy! And remember to share these with a friend.
- 3 1/2 to 4 cups all-purpose flour
- 2 packages Red Star Instant Blend Dry Yeast
- 1/3 cup sugar
- 1/2 teaspoon salt
- 1/2 cup milk
- 1/2 cup cup water
- 1/3 cup shortening
- 1 egg
- 1/4 cup fruit starter sauce syrup
- 1/3 cup packed brown sugar
- 1/3 cup sugar
- 3 tablespoons butter
- 1 cup drained fermented fruit
- 1/4 cup chopped walnuts
In large mixer bowl, combine 1 1/2 cups flour, yeast, 1/3 cup sugar and salt; mix well. In saucepan, heat milk, water and shortening until warm (120-130 degrees F; shortening does not need to melt.) Add to flour mixture. Add egg. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, gradually stir in enough remaining flour to make a firm dough. Knead on floured surface until smooth and elastic, 3 to 5 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm place until light and doubled, about 1 hour.
Prepare Filling: In medium saucepan, combine the fruit syrup, brown sugar, 1/3 cup sugar and butter. Cook over low heat, stirring occasionally, until sugar has dissolved and butter melts; keep warm. Spoon fermented fruit into bottom of greased 12-cup Bundt pan. Sprinkle nuts over fruit.
Punch down dough. Divide into pieces the size of walnuts; shape each piece into a smooth ball. Place balls in layers in pan; pouring warm sauce over layers and top. Cover; let rise in warm place until double, about 30 minutes. Bake at 350 degrees for 40 to 45 minutes until dark golden brown. Cool 10 minutes in pan; invert onto serving plate. Serve warm.
- 1/4 cup butter
- 1/3 cup firmly packed brown sugar
- 1/3 cup chopped nuts
- 1 cup drained fermented fruit
- 1 1/4 cups all-purpose flour
- 3/4 cup sugar
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon nutmeg
- 1/2 cup fruit syrup
- 1/4 cup vegetable oil
- 2 eggs
- 9-inch pastry or crumb crust
- 1/2 cup water
- 1/2 cup fruit syrup
- 1 package (3 oz.) lemon-flavored gelatin
- 1 pint (2cups) vanilla ice cream
- 1/2 cup drained fermented fruit
Combine water and fruit syrup in small saucepan; bring to boiling. Add to lemon gelatin; stir until dissolved. Gradually beat in ice cream with a wire whip until smooth. Chill until thickened, about 30 minutes. Fold in drained fermented fruit. Spoon into prepared crust. Cover; refrigerate until set; about 4 hours.
- 1 package (3 1/2 oz.) vanilla instant pudding and pie filling
- 1 loaf prepared angel food cake
- 1 cup drained fermented fruit
- 1 cup whipped cream or whipped topping
Prepare pudding according to package directions. Slice angel food cake into 1/2-inch slices, fit half of slices into 9-inch square cake pan to cover bottom of pan. In medium mixing bowl, combine prepared pudding and fermented fruit; fold in whipped cream. Spoon half of pudding mixture evenly over cake slices in pan; layer remaining cake slices and pudding mixture. Cover and refrigerate at least 4 hours.
