Strawmallow Delite Salad

1 11oz can mandrin oranges  2 cups strawberry halves  1 1/2 cup sliced bananas  1 1/2 cup minature marshmallows   Drain oranges reserving 2 tblsps liquid. Combine oranges and liquid with remaining ingredients:  Mix lightly, cover; chill up to 2 hours before serving 4-6 servings  (Source:  unknown)

Strawberry Tropics Cake

Here is another request!! 1 can (8oz) crushed pineapple in juice, well drained and juice reserved- fresh or frozen strawberries would also work  1 box strawberry cake mix  Vegtable oil and eggs called for in cake mix directions  2 tsps grated orange peel  1 container whipped fluffy or creamy vanilla frosting  1/4 cup flaked coconut 2 tsps grated orange peel  Additional flaked coconut and fresh strawberries, if desired  Heat oven to 350 degrees. Grease (or lightly spray cooking spray) bottom only of 13 by 9 inch pan. Add enough water to reserved pineapple juice to measure 1 1/4 cups. Make cake batter as directed on pkg-except use pineapple juice mixture instead of the water and stir in 2 tsps grated orange peel. Pour into pan. Bake as directed for 13 by 9-inch pan. Run knife around sides of pan to loosen cake. Cool completely, about 1 hour. Stir together frosting, pineapple, 1/4 cup coconut and strawberries. Store loosely covered. High Altitude:  3500-6500 ft  Heat oven to 375 degrees follow high altitude directions to make cake batter-except use pineapple juice mixture and add orange peel as above.  Bake 30-40 min. (Source: Betty Crocker)

SWEET, FRUITY and DELIOUSLY PINK!!!

4th of July Cherry Pie

5 cups cherries, red sour frozen  1 1/4 cup cherry juice and water  Salt to taste  1 1/2 tblsp. margarine  3/4 cup granulated sugar 3 tblsp plus 1/2 tsp cornstarch  2 unbaked pie shells  Thaw cherries.  Add enough water to bring juice to volume. Add salt and melted margarine. Thouroughly mix sugar and cornstarch. Add to cherry mixture. Bring to boil, stirring constantly until thickened.  Measure 3 cups, filling the first unbaked shell. Top with crust made from second unbaked shell. Seal edges. Bake at 425 degrees for 30-35 min. or until brown.  8 servings  (Source: unknown)

Butterscotch Pudding

1/4 cup cornstarch 2/3 cup firmly packed light brown sugar 3 cups low-fat milk 1/4 tsp salt 1 large egg 1 tblsp unsalted butter 1 tsp vanilla extract 3 tblsps whipped cream  In a small bowl,whisk together the cornstarch, 1/3 cup of the brown sugar, and 1/2 cup of the milk. In a medium saucepan, combine the remaining 21/2 cups milk, the remaining 1/3 cup brown sugar, and the salt. Bring to a boil over medium heat. Stir the cornstarch mixture into the boiling milk mixture and cook, stirring, until thickened, about 4 minutes. In a small bowl, lightly beat the egg. Gradually whisk some of the hot milk mixture into the egg, then whisk the warmed egg mixture back into the saucepan. Return to the heat and cook, whisking constantly, for about 1 minute. Remove from the heat and stir in butter and vanilla. Spoon into 4 desert bowls and refrigerate until chilled, about 1 hour. With a #21 star tip and a pastry bag, pipe the whipped cream on top of the pudding (or use a spoon to form small dollops) and serve. Helpful hint: Mixing the cornstarch with a small amount of milk helps prevent the cornstarch from forming lumps when it's added to the hot milk. Serves 4 Working time: 15 min. Total time: 15 min plus chilling time (Source: TIME LIFE cookbook)

Lemonade Cupcakes

A Summer Pleasure!! CUPCAKES: 1 cup plus 2 tbls all-purpose flour 1 tsp baking powder 1/4 tsp salt 1 cup sugar 1/2 cup unsalted butter, softened 2 eggs 1 tsp grated lemon peel 1 tsp vanilla extract 1/3 cup prepared pink or yellow lemonade  FROSTING:  1/2 cup unsalted butter, softened  2-4 tblsp prepared pink or yellow lemonade 1 tsp vanilla extract 3 cups powdered sugar 5-6 drops yellow or red food coloring 1/4 cup sparkling white sugar  Heat oven to 350 degrees. Line 36 mini muffin cups with paper liners. Whisk flour,baking powder and salt in medium bowl. Beat sugar and 1/2 cup butter in large bowl at medium speed 1 minute or until blended and lighter in color. Add eggs one at a time,beating well after each addition. At low speed, beat in lemon peel and 1 tsp vanilla. Beat in flour mixture in two parts alternately with 1/3 cup lemonade until blended and smooth, beginning and ending with flour mixture. Fill each muffin cup with scant 1 1/2 tblsp batter. Bake 20 min. or until toothpick inserted in center comes out clean. Cool in pan on wire rack 10 minutes. Remove cupcakes; cool completely on wire rack. Beat 1/2 cup butter, 2 tblsp of the lemonade and 1 tsp vanilla in large bowl at medium speed 1 minute or until creamy. At low speed, slowly beat in powdered sugar, adding additional lemonade 1 tsp at a tme, if necessary, for desired consistency. Beat in food coloring. Spread frosting over cupcakes; sprinkle with sparkling sugar.Makes 36 mini cupcakes. (Source: Cooking Club magazine-summer 2012)

Grandma's Hot Fruit Compote

1 (16oz) can peaches 1 (16oz) can pineapple chunks 1 (16oz) can pitted plums cinnamon,sherry(not cooking) 1 (16oz) can pears 1 (10oz) pkg frozen strawberries 1 stick butter brown sugar  Preheat oven to 350 degrees. Drain can fruit thouroughly. Layer fruits in casserole dish and on each layer add slices of butter,cinnamon and brown sugar. Pour a generous dose of sherry over all. Bake covered for 45 min. (May be made ahead and heated later. Freezes well.) Delicious:)
(Source: Cooks.com)

Berry Compote

I got a request to post this recipe so here it is:)  1 quart blackberries, strawberries or blueberries  Make sugar syrup by combining berries to 1 cup boiling water and 1/2 -3/4 cup sugar depending on the sweetness of berries. Place berries in a bowl and cover with boiling syrup. Chill and serve. (Source:Cooks.com)