Lindas Macaroon Fruit Casserole Recipes

EASY MACARONI CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Cook macaroni and drain.
• Chop up onion, bell pepper and celery into small pieces.
• In skillet, melt butter and cook onions, celery, and bell pepper in butter until tender.
• Then add tomatoes and soup.
• Cook about three to five minutes longer.
• In casserole dish put a layer of macaroni, a layer of soup mixture, and a layer of cheese.
• Repeat layers, ending with cheese on the top.
• Bake until cheese melts.

WINTER FRUIT MACAROONS

Steps:

• Preheat oven to 350°. In a large bowl, mix all ingredients. Drop by tablespoonfuls 2 in. apart onto parchment-lined baking sheets., Bake until light brown, 8-10 minutes. Cool on pans 5 minutes. Remove to wire racks to cool. Store in an airtight container. Freeze option: Freeze cookies, layered between waxed paper, in freezer containers. Thaw before serving.

HOT FRUIT CASSEROLE

Steps:

• Drain fruit. Dry and crumble macaroons. The day of serving, slice bananas and sprinkle with lemon juice to keep from turning brown. Mix all fruits together. Layer macaroons and fruits in two 2-quart casseroles. Sprinkle liberally with brown sugar and dot with butter. Sprinkle almonds on top. Pour liqueur over top. Bake at 300 degrees for 20-30 minutes.

MACAROONS III

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a medium bowl, mix together the coconut, sweetened condensed milk, and vanilla until well blended. Drop by teaspoonfuls, one inch apart, onto the prepared cookie sheets.
• Bake for 10 to 12 minutes in the preheated oven, or until edges are slightly browned. Using a moistened spatula, remove at once from baking sheets. Cool on cooling racks until firm. Store in a covered container at room temperature.

LINDA'S MACAROON FRUIT CASSEROLE

Steps:

• Preheat oven to 350 degrees. Spray a 13 x 9 baking pan with cooking spray. In a large bowl gently mix peaches, pears, pineapple, cherries and apricots. Set aside. Place macaroons in food processor and crush coarsely(may need to do this in 2 batches). Spread 1/3 crumbs evenly over the bottom of the baking dish. Top with 1/2 of the fruit. Repeat layers ending with macaroon crumbs. Scatter slivered almonds and brown sugar over the top. Cover loosely with aluminum foil. Bake for 30 minutes. Remove from oven. Drizzle melted margarine on top. Bake uncovered for 45 minutes or until top is bubbly and lightly brown. Serve warm.