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Results 101 - 109 of 109 for filling fruit
Mix flour, sugar, salt and ... Chop or grind fruit and nuts. Add cinnamon, brown ... is soft and filling has thickened. Set aside, cool. ... oven until golden brown.
Mix all ingredients. Place in ... vent holes as with fresh fruit pie. Bake as directed for fresh fruit pie. A little taste of summer in winter.
Preheat oven to 425 degrees. ... Arrange half of fruit on top. Top with pudding ... top with powdered sugar. Cut with serrated knife. Serves 6.
Heat oven to 325 degrees. ... remaining batter over fruit spread. (Some fruit spread may ... toothpick comes out clean. Cool completely. Cut into bars.
105. APPLE PIE FILLING
Wash, peel and core apples. ... water. Drop the fruit into the solution as it ... fold into mixture. Fill jars without delay, leaving 1/2 ... it store as well.
106. PEACH PIE FILLING
Peel peaches. To prevent darkening, ... water. Drop the fruit into the solution as it ... for 3 minutes. Fill jars without delay, leaving 1/2-inch ... it store as well.
Wash apples well, discarding any bruised fruits. Peel and core. Chop ... approximately 3 quarts. Note: About 2 1/2 to 3 lbs. apples for each quart jar.
108. FILLED TANGERINES
Cut top off fruit (in one piece) and carefully ... until well blended. Add liquor. Fill shells of fruit evenly with mixture and replace the lids.
109. HOMEMADE PIE FILLING
Using 10 pounds of fruit (approximately 20 cups); such as ... jars and seal with lids. Process in a hot water bath for 14 minutes. Cool and label.
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