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Home For Christmas Fruit Bake
Toss apples with lemon juice and arrange in a 2-1/2 quart baking dish. Drain pineapple, reserving 1/4 cup juice.
Combine pineapple, peaches, and pears; spoon over apples, top with cherries and pecans, set aside.
In a small saucepan, combine brown sugar, butter, cinnamon, and reserved pineapple juice. Stir over low heat until sugar dissolves and butter is melted.
Pour over fruit, bake uncovered at 325 degrees for 45 minutes. Serve warm.
Recipe courtesy of Debra Gerzmehle, Nekoosa, WI.
Pare, core, and chop apples and combine with remaining ingredients. Add grape juice, cider, or water to moisten.
Simmer until meats and fruits are tender and flavors are blended.
Pack in freshly sterilized jars and seal. Process according to your preferred method of canning.
Recipe courtesy of Romayne Lindstrom, Iola, WI.
Prepare brownie mix according to package directions for fudge-like brownies.
Fill paper-lined miniature muffin cups 2/3 full. Bake at 350 degrees for 15–21 minutes or until toothpick comes out clean.
Immediately top each with a chocolate kiss. Do not press down, just set kiss on top of cupcake.
Cool for 10 minutes before removing from pans to wire racks to cool completely.
Recipe courtesy of Rosetta Gruss, Marshall, WI.
Mix all ingredients together except soda and stir until well-blended.
Place in freezer for at least 24 hours.
To serve: Put 2 large scoops of the frozen mix into a large glass and fill with lemon-lime soda.
Recipe courtesy of Judy Stoney, Clinton, WI.
Mix together and serve with assorted fruit.
Recipe courtesy of Rebecca Stakson, Westby, WI.