Recipes On Rails: New Recipes tagged with fruit

Hungarian Fruit Cake

2012-05-21 19:06:26 UTC

Ingredients:

1400.0 gram Fruit fresh
45.0 gram Flour, all-purpose
350.0 gram Butter
450.0 gram Sugar
70.0 gram Cognac or kirsch or brandy
6.5 gram Vanilla
2.0 each Egg small/1X-large
22.5 gram Baking Powder
450.0 gram Flour, all-purpose
4.5 gram salt Kosher
350.0 gram Milk

Instructions:

Preheat oven to 400 and grease a 12 X 18 X 2 cake pan with butter and dust with flour. The pan should be the size of a half sheet pan, but higher. There are commercial inserts for sheet pans to make them into cake pans that are perfect for this use.

Toss the fruit with the 45 grams of flour

Cream the butter, sugar, kirsch and vanilla (you can substitute Brandy or Cognac for the Kirsch) till light and fluffy.

Add the egg and stir in.

Mix the whole wheat flour, salt and baking powder. NOTE: use a baking powder that does NOT contain aluminum or your end result will taste bitter.

Add flour mixture and milk to the batter, alternating between them to make about 3 additions. First mix in the flour.

And then the milk

Turn the batter out into the greased and floured cake pan. Spread flat.

Distribute fruit across top of batter. Bake for about 30 minutes or till golden.

Servings: 0
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/699

Hungarian Fruit Cake

2012-05-21 19:06:26 UTC

Ingredients:

Instructions:

Toss the fruit with the 45 grams of flour

Cream the butter, sugar, kirsch and vanilla (you can substitute Brandy or Cognac for the Kirsch) till light and fluffy.

Add the egg and stir in.

Mix the whole wheat flour, salt and baking powder. NOTE: use a baking powder that does NOT contain aluminum or your end result will taste bitter.

Add flour mixture and milk to the batter, alternating between them to make about 3 additions. First mix in the flour.

And then the milk

Turn the batter out into the greased and floured cake pan. Spread flat.

Distribute fruit across top of batter. Bake for about 30 minutes or till golden.

Servings: 0
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/699

Spinach and Pear Salad

2012-05-17 00:57:08 UTC

Ingredients:

Salad
1.0 bag Spinach, raw baby
3.0 each Pears, fresh sliced
1.0 cup Walnuts
1.0 cup cranberries dried
0.25 pound Cheese, Chevre

Dressing
1.0 cup Blueberries, fresh
0.33 cup Vinegar, Balsamic
0.667 cup Oil, Olive
1.0 tablespoon Honey

Instructions:

Toss spinach, pears, walnuts and cranberries together.

Place blueberries into a blender and process till liquified.

Add vinegar to the blueberries.

With blender running, slowly drizzle the oil into the blueberries and vinegar.

Toss greens with the dressing. Arrange on a platter (or individual dishes) and place small chunks of the cheese around the salad. Serve.

Servings: 6
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/686

Watermelon Salad

2012-05-20 11:07:21 UTC

Ingredients:

1.0 each watermelon round, seedless
1.0 each Onions, Vidalia
2.0 tablespoon Mint minced
0.25 pound Cheese, Feta crumbled
0.25 cup Vinegar, Wine
0.5 cup Oil, Olive

Instructions:

Cut watermelon into cubes. I set ice packs on top to chill the melon.

Slice onion into rings. Soak in ice cold water for a half hour. Drain well.

Mince the mint.

Slowly whisk the oil into the vinegar. Add the minced mint.

Toss the melon, onion, feta and dressing. Place in bowl and garnish with mint leaves.

Servings: 6
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/689