Marys Baked Fruit Recipes

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MARY'S BAKED FRUIT



Mary's Baked Fruit image

My family first sampled baked fruit years ago while dining out. They liked it so much I decided to create my own version. The result was this attractive and tasty dish.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 16 servings.

Number Of Ingredients 9

1 can (16 ounces) apricot halves, drained
1 can (16 ounces) pear halves, drained
2 cans (15 ounces each) plums, drained and halved
1 can (29 ounces) peach halves, drained
1 can (8 ounces) pineapple slices, undrained
1/3 cup packed brown sugar
1 tablespoon butter
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves

Steps:

  • In a greased 13-in. x 9-in. baking pan, starting at the 9-in. end, arrange rows of fruit in the following order: half of the apricots, pears and plums, all of the peaches, then remaining apricots, pears and plums. , Drain pineapple, reserving 1/2 cup of juice. Lay pineapple over fruit in pan. In a saucepan, combine the pineapple juice, brown sugar, butter, cinnamon and cloves. Cook and stir until sugar is dissolved and butter is melted. Pour over fruit. , Bake, uncovered, at 350° for 20-25 minutes or until heated through.

Nutrition Facts : Calories 145 calories, Fat 1g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 17mg sodium, Carbohydrate 36g carbohydrate (32g sugars, Fiber 2g fiber), Protein 1g protein.

MARY'S WINTER FRUIT CAKE



Mary's Winter Fruit Cake image

This is a great winter cake when there isn't very much fresh fruit in season, it is also great any other time of the year. This cake has a wonderful buttery taste that will have you reaching for another piece.

Provided by Hill Family

Categories     Dessert

Time 55m

Yield 10-12 serving(s)

Number Of Ingredients 13

2 cups flour
1 1/2 cups sugar
2 eggs
1/2 teaspoon salt
2 teaspoons baking soda
1 (20 ounce) can fruit cocktail, undrained
1/2 cup brown sugar
1/2 cup nuts, chopped
3/4 cup sugar
1/2 cup margarine or 1/2 cup butter
1 (5 ounce) can evaporated milk
1 cup coconut
1 teaspoon vanilla

Steps:

  • Mix fruit cocktail, flour, sugar, eggs, salt and baking soda. Pour into a greased 9x13" pan. Bake for 45-50 minutes at 350 degrees.
  • While the cake is cooking make the icing. Boil for 2 minutes the sugar, margarine and milk. Remove from heat and add the coconut and vanilla.
  • Frost the cake while it is hot.

Nutrition Facts : Calories 511.6, Fat 15.9, SaturatedFat 7.3, Cholesterol 41.3, Sodium 507, Carbohydrate 88.7, Fiber 3.2, Sugar 64.6, Protein 6.9

MARY'S PEANUT BUTTER BLOSSOMS



Mary's Peanut Butter Blossoms image

This recipe was given to my mother by one of her neighbors over 30 years ago. It is the only peanut butter cookie recipe I will ever use!

Provided by WOOBSTERS39

Categories     Desserts     Cookies     Peanut Butter Cookie Recipes

Time 35m

Yield 72

Number Of Ingredients 11

1 ¾ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
½ cup shortening
½ cup peanut butter
1 ½ cups white sugar, divided
½ cup brown sugar
1 egg
2 tablespoons milk
1 teaspoon vanilla extract
1 (9 ounce) bag milk chocolate candy kisses (such as Hershey's Kisses®), unwrapped

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Mix flour, baking powder, and salt together in a small bowl.
  • Beat shortening, peanut butter, 1/2 cup white sugar, and brown sugar together in a large bowl until creamy. Add egg, milk, and vanilla extract; mix until just blended. Slowly add the flour mixture until dough is combined.
  • Roll dough into balls and roll into the remaining white sugar to coat. Place cookies on baking sheets and make a small indentation in the center of each using your thumb.
  • Bake in the preheated oven until golden brown, 9 to 11 minutes. Remove from oven and place a chocolate kiss in each indentation. Allow to cool slightly; remove from baking sheets and cool completely.

Nutrition Facts : Calories 75.4 calories, Carbohydrate 10.5 g, Cholesterol 3.1 mg, Fat 3.5 g, Fiber 0.3 g, Protein 1.1 g, SaturatedFat 1.2 g, Sodium 36 mg, Sugar 5.8 g

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