Taste of the Tropics Fruit Pudding Cake

I am Grandma Loy, and you can find me over at From Grandma Loy’s Kitchen where I share both new recipes and tried and true ones from my extensive collection.  I am thrilled to be participating in this Good Old Fashioned Recipe Blog Swap hosted by Julie, Rachel and Kelly and that I am paired with Tammy here on her blog.

Since Tammy has a large family, I thought that this tried and true dessert would “fit the bill.”  It is easy, quick to make, versatile and makes a lot.  This is an old recipe I have adapted and used for many years.  It came from one of my favorite  cookbooks,  “The Thrifty Cook” by Farm Journal.  This book was practically “my cooking Bible” when I was raising my children.  The original recipe was Fruit Pudding Cake.  Over the years because of the ingredients I use, I have dubbed it Taste of the Tropics Fruit Pudding Cake.  I am not quite sure why this was called a pudding cake, except for the fact that there is a lot of fruit held together with not a whole lot of batter.

You can use fruit cocktail, other canned fruit, or fresh fruit in this recipe.  If using fresh fruit, use 1 1/2 cups fruit and 1/2 to 2/3 cup water instead of the canned fruit juice.  Although I use canned pineapple, I don’t use the pineapple juice as I am not going for a dominate pineapple taste.  If you want to use the pineapple juice, drain the liquid from the fruit cocktail, measure it and use half to all that amount of pineapple juice.  I add the extra cherries for color and because I like them.  They may be omitted.  If making this for a potluck or company, I usually spring for macadamia nuts, but any nut of choice can be used.

This cake is good by itself, better with some whipped topping or whipped cream, and really wonderful with the Buttermilk Syrup or any warm, ice cream topping poured over it.

Taste of the Tropics Fruit Pudding Cake
1 can (16 oz.) fruit cocktail or other canned fruit, chopped
1 can (11 oz.) mandarin orange slices, well drained  (I use fresh if they are in season)
1 can (8 oz.) pineapple tidbits, well drained  (If you can’t find the tidbits, use pineapple chunks and cut them into thirds.)
1/4 c. halved maraschino cherries, well drained (optional)
! egg, beaten
1 t. vanilla
! 1/2 c. flour
1 c. sugar
1 t. salt
1 t. baking soda
1/2 c. brown sugar, firmly packed
1/2 c. chopped nuts of choice
1/2 c. sweetened, flaked coconut

Combine undrained  fruit cocktail, orange slices, pineapple tidbits and cherries in a large mixing bowl.   Beat egg in a small bowl.  Add egg and vanilla to fruit mixture.  In another bowl stir together the flour, sugar, salt and baking soda until well blended.  Stir flour mixture into fruit mixture until sell mixed.  The batter will be fairly stiff.  Evenly spread batter into a greased 9x13-in baking pan.  Sprinkle the brown sugar evenly over the top of the batter.  Follow with the chopped nuts and then the coconut.  Gently pat the topping ingredients into the batter with the palm of your hand to help them adhere.  Bake at 325 degrees for 40 to 45 minutes or until the cake begins to pull away from the sides of the pan.  Cool in pan on rack.  Cut into squares and top with whipped topping, whipped cream or, if desired, pour a sauce over each square.  Serves 15.

Tammy, enjoy the recipe and thanks again for allowing me to share your blog.  Visit Julie at White Lights on Wednesday, Kelly at Miss Information or Rachel at i love my disorganized life to see the matchups and links to all the recipes posted today.

Frugal Fruit Syrup

Welcome to my new followers and "Hello" to my other readers.  I hope that you are having a wonderful Christmas season.  Thank you for taking the time from your busy lives to read this blog.  It is much appreciated.

Yesterday I was a guest poster over at CJ’s blog, Morsels of Life.  The recipe, Peachy Pear Dream Bars, requires drained, canned fruit.  I was left with fruit juice to do something with so I decided to make some fruit-flavored syrup for pouring over pancakes, waffles, etc.

This is not so much a recipe as a formula since it depends on how much fruit juice there is to work with.  I had about 2 cups of drained fruit juice from the two cans of fruit I needed.  The syrup needs twice as much sugar as liquid so this would require 4 cups of sugar.  Heat the juice and sugar together until the sugar is dissolved.  Measure to see how much liquid there is.  Return to saucepan.  Dissolve 1 T. cornstarch for each cup of liquid in a little water.  Add to the sauce and bring to a boil.  Boil a minute or so until syrup thickens.  Cool and keep in the refrigerator.  Keeps for a long time.  For fruit/maple syrup add 1/2 t. or more maple extract.

 I want to thank CJ again for allowing me to guest post on her blog.  Check out the Morsels of Life for great recipes like Cheddar Bacon Potatoes, Taco Seasoning, Chicken Yakisoba, and English Toffee Cookies.  Be sure to stop by on Fridays for Five Friday Finds.  You'll be glad you did.

Autumn Apple Salad/Dessert

Since, I really overwhelmed the blog with sweets this week, I thought that I would redeem myself a little and post a somewhat healthier dish for Saturday Sweets this week.

This can be either a salad or a dessert. I will admit that we eat this mostly as a salad. If you are a member of the “Fruit is Not Dessert Club”, you will probably consider it a salad, also.

The recipe has probably made its rounds around the web in one for or another, but it is my “go to” fruit salad recipe because it is so versatile. The only two ingredients that you must have are the undrained pineapple and the instant pudding. After that, anything goes. This can be made with fresh, canned and drained or thawed and drained frozen fruit. I use either lemon or vanilla flavor pudding. The lemon pudding will keep the apples white, but kids usually like this better made with vanilla pudding.  I use sugar-free.  Pineapple tidbits are smaller so I like to use them, but  chunks are OK.

I usually use a few maraschino cherries, quartered, for color, but if you prefer dried cranberries can be used instead.  Sliced banana may be added just before serving.

This is quick and easy and can be made ahead.

Autumn Apple Salad

1 (20 oz.) can pineapple tidbits or chunks, undrained
1 small pkg. instant lemon or vanilla pudding mix, can be sugar free.
1 small can mandarin oranges, drained
2 medium apples, peeled and chopped
1 can  (15 oz.) fruit cocktail, drained or 1 can peaches or pears, drained and chopped or 2 fresh peaches or pears, peeled and chopped
8 maraschino cherries, drained and quartered

Pour pineapple chunks into a serving bowl.  Add instant pudding mix and combine well.  Stir in remaining ingredients.  Chill a few hours to combine flavors.  Makes 6 to 8 servings.

 Linking to:  Strut Your Stuff
Seasonal Inspirations
Weekend Potluck
I'm Lovin' It
Saturday Night Special
Weekend Bloggy Reading

Fruited Chiffon Squares-Saturday Sweet

Today's Saturday Sweet is one that I have had ready to post in my drafts for awhile.  I sort of forgot about it and want to get it posted before summer really goes away.  This is a great dessert, but can also be served as a salad. Cool and light, it is perfect in the summertime when so much fresh fruit is readily available.  Well drained, canned fruit can be used at other times of the year.  It is quick and easy to put together, make-ahead, and the ingredients are easily varied.

Vary the gelatin flavor and fruit combination to your liking.  Orange gelatin with drained mandarin oranges tastes like orange sherbet.  Lime gelatin with chopped pear is a classic.  Any of the berry flavors are very good.  Splash lemon juice over bananas if you use them.  Use sugar-free gelatin for a fairly low sugar, low-fat dish.

To make measuring the non-dairy whipped topping easier, I just run a table knife through the middle of a tub of topping while it is frozen and remove half to another bowl to thaw.

It is best to eat this within a day or two.  It tends to get weepy after that.  I have had the same challenge with any gelatin recipe that uses the "fast to gel" ice cube method like this recipe call for.

A local grocery story used to supply recipes on cards many years ago.  That is where I found this one.

The combination pictured is mixed berry gelatin and sliced bananas.

Fruited Chiffon Squares
1 large package gelatin, regular or sugar-free
1 1/2 c. boiling water
2 to 2 1/2 cups ice cubes
half of an 8-oz. tub of non-dairy whipped topping, thawed
2 c. chopped fresh fruit or berries of your choice, or 1 (16 oz.) can fruit, drained and chopped, or 1 (16 oz.) can fruit cocktail, drained, or 1 (11 oz.) can mandarin oranges, drained or about 2 small bananas sliced.

Bring water to a boil.  Add gelatin and stir until dissolved.  Add ice cubes and stir constantly until gelatin begins to thicken, 3 to 5 minutes (becomes egg white consistency).  Remove any unmelted ice.  Measure 1 cup dissolved gelatin and mix into whipped topping, blending with a whisk until smooth.  Pour mixture into an 8-inch square pan and chill until set, but not firm, about 10-15 minutes.  Fold fruit into remaining gelatin.  Gently spoon gelatin with fruit over the creamy layer.  Return to refrigerator and chill until firm, at least one hour.  (I usually allow at least 3 or 4 hours for this.)  Cut into squares and turn upside down on individual serving plates.  Garnish with additional whipped topping and fruit if desired.  Serves 9.

Linking to:  Weekend Potluck
Sweets for a Saturday
Strut Your Stuff
Weekend Bloggy Reading
Show Your Stuff
I'm Lovin' It Party

Improve Challenge-Cherries in Snow

Cherries and almonds were the ingredients that our Improve Challenge host, Kristen at Frugal Antic of a Harried Homemaker, gave us this month.

I love this flavor combination and chose to adapt a recipe that I found on the web many years ago.  I don't know where it originated, perhaps Kraft.  This dessert consists of a almond/cracker meringue layer, a cream cheese/Cool Whip layer, and a topping layer.  The topping may be any flavor of canned pie filling, pudding, or fresh fruit.  Since this must be made ahead, it is a nice dessert to make for parties and potlucks.

I like to break up the slivered almonds some beyond how they come in the package.  Other nuts can be used instead of the almonds.  They all will be better if they are toasted.

Since eggs separate best of they are cold, separate them right out of the fridge and let the whites warm to room temperature before beating them.

For easier handling, line the baking pan with foil.

 

Cherries in Snow
3 egg whites, at room temperature
1 c. granulated sugar
1 t. vanilla
1/2 t. almond extract
1 t. vinegar
12 saltine crackers, crumbled
1/3 c. toasted slivered almonds, broken
1 (8 oz.) pkg. cream cheese, softened (may be low fat)
1 c. powdered sugar, sifted
1 (8 oz.) container Cool Whip, thawed (may be low fat)
1 can (21 oz.) cherry pie filling or other desired topping
1/4 c. sliced almonds, toasted.

Beat egg whites until stiff.  Gradually add granulated sugar, beating until stiff peaks form.  Stir in vanilla, almond extract, and vinegar.  Fold in almonds and crumbled crackers.  Spoon mixture into a foil-lined baking pan.  Bake at 350 degrees for 20 to 25 minutes until light golden brown.  Let cool completely.  Mix softened cream cheese and powdered sugar together until smooth.  Fold in Cool Whip.  Spread mixture over cooled meringue layer.  Chill 30 minutes to 1 hour.   Spread cherry pie filling over the top.  Cover lightly with plastic wrap and keep chilled until ready to serve.  Sprinkle sliced almonds over the top before cutting into squares to serve.  Makes 12 to 15 servings.

Check out the links below to see what the other Improv bloggers have made with cherries and almonds.  If you would like to join in next month's Improv Challenge, you can find all the information on Kristen's Improv page.