Paula Deens Fruit Bowl Recipes
PAULA DEEN'S FRUIT BOWL
From Paula Deen's Quick & Easy Meals, Special Collector's Issue. This is especially good for breakfast or brunch.
Provided by Anita Harris
Categories Breakfast
Time 5m
Yield 1 bowl, 12-15 serving(s)
Number Of Ingredients 7
Steps:
- Stir Tang into reserved pineapple juice. Add lemon pudding mix and stir well.
- Combine pineapple, mixed fruit, oranges, and cherries; add to pudding mixture, tossing well.
- Refrigerate until ready to serve.
- Just before serving, slice and add bananas.
PAULA DEEN'S FRUIT COCKTAIL CAKE
This was adapted from this summer's edition of Cooking With Paula Deen, in the section called From My Friends. I decreased her quantity of oil in the cake and used less butter in the frosting; it was wonderful! Moist, sweet, and easy. The frosting recipe is at the bottom.
Provided by MindiLouWho
Categories Dessert
Time 55m
Yield 12-15 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350. Lightly grease a 13x9 baking dish.
- In a large bowl, beat sugar, oil, applesauce and eggs at medium speed until fluffy.
- In a medium bowl, combine flour, baking soda, and salt. Gradually add to sugar mixture, beating well. Batter will be thick. Stir in fruit cocktail. Pour into baking dish. Sprinkle evenly with coconut.
- Bake for 40-45 minutes or until a wooden pick inserted in center comes out clean. Pour Coconut Frosting over hot cake. Sprinkle with walnuts, if desired. Cool completely before cutting into squares.
- COCONUT FROSTING: In a med ium saucepan, combine butter, sugar, and milk. Bring to a boil over med-high heat; boil & stir one minute. Add coconut & vanilla; stir. Pour over hot cake.
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