Mel’s Favorite Fare: Fruit desserts for spring


It’s all about fruit desserts for spring.
The nice peach dessert
1/4 C butter, softened
1/2 C sugar
1 egg
3/4 C milk
1 tsp. vanilla
2 C flour
2 tsp. baking powder
1/2 tsp. salt
2 C peaches, chopped
Topping Ingredients:
3/4 C sugar
4 TBS flour
2 TBS butter
Preheat oven to 350 degrees and grease a 9-inch pan. Mix together butter and sugar. Add egg and mix until smooth. Pour in milk and vanilla and combine.
In a separate bowl, mix together flour, salt and baking powder. Fold into wet ingredients until incorporated. Spread into greased pan. Top with peaches and press lightly into batter. Mix topping ingredients in a small bowl until coarse and crumbly. Sprinkle over top of peaches.
Bake at 350 degrees for 40-45 minutes. The sugar should form a crust and the cake should be cooked through. Cool slightly before cutting and serving. Can be served warm or at room temperature.
Strawberry triffle
2 pkgs. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
1 qt. (4 C) cold milk
2 C thawed Cool Whip Whipped Topping
1 12-oz. prepared angel food cake, cut into 1/2-inch cubes
1/3 C orange juice
3 C sliced fresh strawberries
5 oz. Baker’s White Chocolate, grated
Beat pudding mixes and milk in large bowl with whisk 2 min. Gently stir in Cool Whip. Place cake cubes in large bowl. Drizzle orange juice over cake, then toss to coat. Place half of cake cubes in deep glass serving bowl; cover with layers of half each of the pudding mixture, strawberries and chocolate. Top with layers of remaining cake cubes, pudding mixture, strawberries and chocolate. Refrigerate at least 30 min. before serving. Store leftover dessert in refrigerator.
Easy apple dessert
21 oz. can of apple pie filling
1 roll crescent rolls
1 tsp. cinnamon, optional
Preheat oven to 375 degrees.
Open crescent rolls and cut into 12-14 equal pieces. Stir apple pie filling and crescent rolls (and cinnamon if using) together to coat crescents with the sauce. Pour into a 2-qt casserole dish, ensuring crescent pieces are on top of pie filling. Bake 25-30 minutes or until crescents are completely cooked flipping crescents after 15 minutes. Serve warm with ice cream.
She said, “F.Y.I. You pee on a jellyfish sting not on a jelly stain. Again, my apologies to the lady at the Waffle House this morning.”
If you would like to share a recipe with me, just send it to the J-T or email it to me.
A reminder – if you are a Journal-Tribune subscriber, you also have free access to the online version, my favorite way to read the newspaper. It is usually available early afternoon on weekdays, and early morning on Saturday. Saturday’s edition has an extra page, plus there are more pictures available in color. Just call the J-T office and you will set you up quickly.
(Melanie Behrens –

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