Pumpkin Shortcake With Fall Fruit Medley Recipes

WARM FRUIT MEDLEY

Steps:

• In a large bowl, combine the sugar, cornstarch, ginger and allspice. Stir in nectar and butter until smooth. Add fruit; stir to coat. , Pour into a 3-qt. baking dish coated with cooking spray. Cover and bake at 350° for 30 minutes. Uncover; bake 10 minutes longer or until hot and bubbly. Serve warm.

FALL FRUIT MEDLEY

Steps:

• In tightly covered container, shake dressing ingredients until well mixed. Shake again before pouring over fruits.
• In large bowl, toss dressing with orange, pineapple and grapes. Cover; refrigerate up to 24 hours. Just before serving, stir in apples.

FALL GARDEN MEDLEY

Steps:

• Place the carrots, beets, sweet potatoes, onions and water in a greased 3-qt. slow cooker. Sprinkle with salt, pepper and thyme. Drizzle with olive oil. Cover and cook on low for 5-6 hours or until tender. , Stir vegetables and sprinkle with parsley if desired.

MEDLEY OF SUMMER FRUITS

Steps:

• In a large saucepan, bring the two wines, sugar and vanilla pod to the boil. Put the mint and basil in the centre of a small piece of muslin and tie with string to make a bag, then add to the pan with a few turns of freshly ground black pepper.
• Remove from heat and leave to come to room temperature. Remove muslin bag, add raspberries and the melon balls. Chill for at least 4 hrs.
• About 2 hrs before you intend to serve the fruits, add the strawberries and wild strawberries, if using, to the syrup. Serve in a large serving bowl or four individual bowls. Pour about 2 tbsp of the pink Champagne over just before serving.

PUMPKIN SHORTCAKE WITH FALL FRUIT MEDLEY

Steps:

• In a large mixing bowl combine flour, the 1/2 cup brown sugar, pumpkin pie spice, baking powder and baking soda.
• Add buttermilk or sour milk, shortening, 1/2 cup pumpkin, honey, egg and 1/2 tsp orange peel.
• Beat with an electric mixer on low to medium speed until smooth.
• Pour batter into a greased and floured 8 inch round baking pan.
• Bake at 350 for 35-50 minutes or until a wooden toothpick inserted near center comes out clean.
• Meanwhile in a large skillet melt the 2 tbsp butter or margarine. Stir in 1/4 cup packed brown sugar and cinnamon, 1/2 tsp orange peel and the cloves.
• Cook and stir over medium heat until sugar melts and mixture is bubbly.
• Stir in green apple, apple cider or juice, and prunes.
• Cook and stir for 5 minutes.
• Stir in cranberries.
• Cook and stir until cranberries soften and mixture becomes syrupy. Stir in toasted nuts. Set aside.
• In a medium mixing bowl, beat whipping cream and granulated sugar until soft peaks form.
• Fold in 1/2 cup canned pumpkin.
• Cool shortcake in the pan on wire rack for 10 minutes.
• Remove cake from pan and split into 2 layers.
• Place bottom layer on serving plate.
• Spoon half of the fruit mixture over bottom layer of cake. Top with half of the pumpkin cream.
• Place remaining cake layer atop and repeat fruit layer.
• Top with dollops of remaining pumpkin cream.

SUMMER FRUIT SHORTCAKES

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
• Sift together the flour, sugar, baking powder, baking soda, and salt in a mixing bowl. Using a pastry blender or two forks, cut in the cold butter until the mixture resembles coarse crumbs. Make a well in the middle of the flour mixture; pour in the buttermilk and milk, and mix just until the dough gathers together. Do not overwork. Cover the bowl, and allow dough to rest 10 to 15 minutes. Roll or pat the dough into 6 rounds, each about 3 inches in diameter. Place on prepared baking sheet.
• Bake in preheated oven until puffed and golden, about 15 minutes. Place on a rack and cool to room temperature.
• Meanwhile, combine the blueberries, apricots, and cherries in a bowl. Toss to blend and set aside.
• Beat the whipping cream in a mixing bowl until soft peaks form. Stir in 2 tablespoons confectioners' sugar; continue beating until stiff peaks form. Split the shortcakes in half and place the bottom halves on 6 serving plates. Spoon whipped cream over each half, top with fruit, and place a shortcake top on each. Dust tops with remaining 1 tablespoon confectioners' sugar.