#fruit recipes

[kineats]

could i request some simple light breakfasts for a raccoonkin..? i have trouble eating and breakfast is something i struggle with the most so I'm hoping to umm maybe remedy that .. perhaps easy on the meat suggestions if it's not too difficult

I have 3 raccoon asks, so I'm gonna do them all together to make sure no one gets duplicates!!

You got it, friend! I'll try to do mostly non-meat things~ I hope eggs are okay? I know raccoons LOOOOOVE eggs, but idk if that's okay for you?

I know raccoons dip things in water, but it's actually a way of getting more information about the food! Raccoons have a much more sensitive sense of touch than anything else, so they use their hands more than their eyes and noses. So here's a bunch of finger foods!!

Mini Blueberry Hand Pies

Heart Strawberry Hand Pies

Fruit and Cream Cheese Pastries

Sweet Potato Banana Muffins

Easy Cinnamon French Toast Sticks

Egg and Hash Brown Bites

Pumpkin Breakfast Bites (no bake~)

Baked Oatmeal Cups

Muffin Tin Frittatas

Pumpkin Butterscotch Muffins

Honey-Pecan Mini Muffins

Easy Egg Mini Muffins

Granola Crust Fruit Tart

Breakfast Cookies

Sticky Buns

Easy Honey Biscuits (Great with This Sauce for dunking!!)

Maple Bacon Scones (Bacon Optional)

Apple Fritters

Easy Devilled Eggs

I hope this helps~!!!

[thetockablog]

Chocolate Covered Strawberries

Chocolate Covered Strawberries Ingredients200g milk chocolate2 tsp vegetable oil500g strawberries CoatingToasted almonds, crushedDesiccated coconutMilk chocolate drizzleSprinkles MethodLine a tray with baking paper.Place chocolate and oil in a microwave-proof bowl, and microwave at 30-second intervals, stirring in between until the chocolate has melted.Grip the strawberry by the stem, and dip…

[iambutteryum]

Strawberry Clafoutis

Clafoutis (pronounced kla-foo-tee) is a crustless French tart filled with a sweet vanilla custard-like base and fruit, typically cherries, but the recipe works with a variety of fruits. Today’s version features the most delicious fresh strawberries that I found at a local farm stand. Whatever fruit you choose, be sure its flavor is amazing.

You may also be interested in seeing my Cherry Clafoutis, Peach Clafoutis, and Blueberry Clafoutis.

I wish you could smell these berries!

I wish you could taste these berries!

The clafoutis puffs up as it bakes, but it deflates soon after removing it from the oven - this is normal. Clafoutis can be served slightly warm, cold, or at room temperature. Personally, I prefer room temperature. If serving cold or at room temperature, you may wish to dust it with confectioner’s sugar.

Cuts like button!

Items used to make this recipe:

pure vanilla extract https://amzn.to/3QoVxWe

my favorite trimming knife https://amzn.to/39vrISZ

Strawberry Clafoutis

makes 12 servings

Printable Recipe

Ingredients

2 tablespoons butter, softened to room temperature

2 tablespoons granulated sugar

3 cups fresh ripe strawberries, hulled and cut into bite-size pieces

3 large eggs

1 1/2 cups half and half

3/4 cup granulated sugar

3/4 cup all purpose flour

1 tablespoon pure vanilla extract

1/4 teaspoon fine table salt

Directions

Preheat oven to 350F and place rack in center position.

Generously coat the inside of a 3-quart stoneware or ceramic baking dish with the softened butter, followed by the sugar; tap out excess sugar.

In a blender, make the custard mixture by combining the eggs, half and half, sugar, flour, vanilla, and salt on low speed until fully incorporated.

Place prepared fruit in baking dish and pour the custard over the fruit.

Bake in center of oven for 50-60 minutes until the evenly puffed and golden around the edges.

Remove from oven and cool before serving slightly warm, at room temperature, or chilled. Note - The clafoutis will deflate shortly after removing it from the oven. This is to be expected.

Chill leftovers in an airtight container.

Note

A 3-quart baking dish is typically a standard 9x13 size. Alternatively, a 10-inch square baking dish can be used, or any dish that holds a 12-cup volume.

[wisterianwoman]

The Essential Components of a Perfect Smoothie

I love a good smoothie, and I make a delicious one. Let me know you how in this fruity guide that translates to every flavor profile.

Learn how to make a perfect smoothie in this fruity guide that translates to any flavor profile. They say every cloud has a silver lining, and in my case, that silver lining came in the form of a blender. At the tender age of 17, I found myself unceremoniously handed a pink slip from my job at the local smoothie shop. Now, don’t get me wrong—I’m not bitter about it at all (insert a touch of…

[fullcravings]

Chocolate Raspberry Cake

[suchananewsblog]

5 Quirky And Fun Ways To Add Oranges To Your Diet

Among all the delicious seasonal goodies in winter, orange has to be our favourite. The zesty fruit packs a punch and has a host of health benefits to offer. Loaded with antioxidants and Vitamin C, orange is the perfect way to level up your immune system during changing weather. The citrusy delight may also boost skin health, regulate blood pressure and also keep inflammation in check! Luckily,…

[daily-deliciousness]

Raspberry pie

[niftyrecipe]

Mini fruit tarts with pastry cream

Follow for recipes

More Then 1000+ Recipes =>

[mysimplejoylife]

Fresh Peach Recipes

Southern Living seems to LOVE peaches almost as much as I do! I remember going to the large open air market each summer so my grandmother, The Infamous LenaB. could buy peaches. We had them for breakfast. We enjoyed them for snacks. And Lena B. made fabulous peach preserves & peach fried pies. Oh, dear! I think I need a peach fix! Enjoy! Fresh Summer Peaches

[hollyclough]

Ultimate Fruit Ice Cubes

As you know I am a huge fan of Nicole Modic’s KaleJunkie blog. She always has great ideas and when I saw this post for ‘Fruit Ice Cubes’ I thought it was pure genius. Thought I’d repost and share :) Wishing you a safe, happy, fun, holiday weekend!! <3 

How to Make Your Water Instantly More Exciting

To make these Fruit Ice Cubes, you only need three simple and easy ingredients!

Fruit of Choice: To make these Fruit Ice Cubes, you of course need fruit! This recipe is super customizable, because you can really use any fruit you desire. I personally love using chopped strawberries, green apples, and oranges. Get funky with it!

Fresh Mint: Don’t knock it until you try it – fresh mint tastes so delicious when mixed with the fruit!

Water: Of course, you need water to make ice cubes!

EQUIPMENT

1 Ice Cube Tray 

INGREDIENTS

Green Apples or substitute fruit of choice

Strawberries or substitute fruit of choice

Oranges or substitute fruit of choice

1 Sprig Fresh Mint

1 Cup Water

INSTRUCTIONS

Start by chopping fruits of choice, along with the fresh mint, into tiny pieces.

Next, place the chopped fruit and mint into each cavity of the ice cube tray,

Pour water over the top of the fruit, until each cavity is fully filled.

Cover the ice cube trays, and place them in the freezer until the cubes are fully frozen.

Then, once they're fully frozen, remove from the freezer, add your cubes to a glass of water, and enjoy!

Store any leftovers back in the freezer for up to two months.

Credits… 

Recipe and Images by KaleJunkie.com 

[eat-well-hydrate-work-out-sleep]

[kineats]

hi !! could i request some grey fox therian foods?

special requests for: texture safe (few mixing texture in one recipe, no liquid and solid mixes [like textures similar to yogurt with strawberry bits or smoothies with seeds]), and limited pallet? as in a bit more bland

i'm nd and just very sensitive to textures and too many different tastes but i want to feel more connected to myself !

You got it!!

Grey Foxes generally eat small mammals, birds, and wild local fruits. Persimmons and Grapes and other wild fruits are a common treat. But their FAVORITE treats are eggs of all kinds. So let me see what I can come up with! I also tried to keep this as texture safe as I can -- most of them don't have competing textures, and those that do can be easily augmented to not have as many!

Crock Pot Rabbit Stew (if the chunks of rabbit are small enough, they'll be as melty and soft as the carrots and potatoes!)

Gamekeeper's Pie (if you find mashed potatoes don't work, roughly chunking the potatoes will get you a similar consistency to the filling~!)

Garlic Chicken with Herbs (I almost always use garlic paste or powder cause I don't like the texture of whole garlic cloves)

Squab with Mushrooms and Pears (I would make these portabello mushrooms instead and do a roasted pear, to keep the textures similar to each other)

Pigeon Pies with Bramble Gravy (skip the cabbage and pancetta, used chunked parsnips and smaller chunked pigeon, to keep a similar flavor profile but more consistent texture)

20 Minute Mushroom Chicken (again, use portabello mushrooms, probably halved or quartered, to keep textures similar)

Pineapple Ginger Chicken Stir-Fry (If you can get or make Pulled or Shredded Chicken for this, it'll come out with perfectly paired textures!! Otherwise much smaller chicken bites will come out as soft as the pineapples)

Soft Boiled and Jammy Eggs! (I prefer Jammy for texture, but soft boiled is good for dipping toast into)

Poached Egg and Cod (Tenderizing the cod in advance with something like this will make it much softer and not clash as much with the poached white. The yolk makes a creamy sauce that helps make the cod a lot creamier, too)

Easy Grape Sorbet

Mulled Grape Cider

Broiled Persimmons with Mascarpone (though any mild, creamy cheese works! Try the persimmons alone first to see what texture will go best!)

Easy Persimmon Jam (very tasty with Peanut Butter~)

Persimmon Muffins

also here's some Wild Berries to try!

Happy nomming, friend! I hope these were safe enough!

[thetockablog]

Fig Gorgonzola and Caramelised Onion Flatbreads

Fig Gorgonzola and Caramelised Onion Flatbreads Ingredients Flatbreads170g water, lukewarm1 tbsp olive oil1/2 tsp salt255g bread flour, plus extra for dusting1 tsp baking powder1 1/2 tsp instant yeast Toppings160g fresh figs, thinly sliced80g gorgonzola, crumbled100g caramelised onion, sub with onion marmaladeFresh rocketBalsamic glaze Method FlatbreadsAdd all the ingredients to the bowl of…

[iambutteryum]

Cherry Hand Pies

I absolutely love when tart (aka sour) cherries are in season. Not only do they make the most delicious cherry pies, check out that vibrant ruby red color! Wow.

When I visited my local farm stand, I purchased a pound of tart cherries. I didn’t have enough to make a full-blown cherry pie today, so I thought I’d make some hand pies instead. They’re so much fun to make. Let’s do it…

Start with enough pie dough for a single crust. I always use my all-butter pie crust recipe. It’s infinitely better than premade crust, and it’s so easy to make. Check out my step-by-step photos here to make with a food processor and here to make it by hand.

Roll the pie dough until it reaches a thickness of 1/8-inch. Cut rectangular shapes that are a bit larger than the cutter you plan to use. Transfer the precut dough to a piece of parchment paper and brush with water. Fill with 2 tablespoons of premade filling.

Top with a second piece of dough and press well to seal. Take care in this step to prevent leaking in the oven.

Use scalloped cutter to make the hand pies nice and neat.

Side Note - If you’d like to freeze the hand pies, this is the time to do it. Just flash-freeze them for a few hours before transferring to an airtight container to store in the freezer for up to 3 months (I like to vacuum seal mine). See my notes below for baking directions for frozen hand pies.

Transfer hand pies to silpat-lined half sheet pan and chill while oven preheats. Just before baking, brush with milk, sprinkle with sugar, and cut vents in top of each hand pie, being careful not to cut through the bottoms.

Bake for 20-25 minutes or until golden brown.

Oops, you can see I obviously didn’t seal one of the hand pies very well and it leaked all over. Darn, it still tasted good and it was easy to cleanup because of the nonstick silicone liner.

Serve warm or at room temperature. I like to enjoy my hand pies with a dollop of whipped cream, but a scoop of ice cream would be great as well. These hand pies are best served within 24 hour of baking. Check out my notes below for storage tips.

Items used to make this recipe:

pastry cloth https://amznhttps://amzn.to/44ECSf7to/44ECSf7

ball-bearing rolling pin (my new favorite) https://amzn.to/3XMetSI

rectangular cutter https://amzn.to/3JSS2Wf

professional half sheet pan https://https://amzn.to/46FWEZv/46FWEZv

professional silicone baking mat https://amzn.to/3O9Q6LF

turbinado sugar https://amzn.to/3pFQY19

pure almond extract https://amzn.to/43fMr3a

tapioca start/flour https://amzn.to/3O9CZdd

Cherry Hand Pies

makes 8 hand pies

Printable Recipe

Ingredients

chilled single all-butter pie crust (food processor recipe here, or make-by-hand recipe here)

1 pound pitted tart cherries, fresh or frozen (aka sour cherries)

1/2 cup granulated sugar (or more to taste)

2 1/2 tablespoons tapioca starch/flour (see notes below)

zest of 1/2 lemon

1 tablespoon lemon juice

1/4 pure almond extract (use the good stuff)

1/4 teaspoon table salt

milk for brushing on crust (see notes below)

turbinado sugar for sprinkling (aka sugar in the raw)

Directions

Place pitted cherries, granulated sugar, tapioca starch/flour, lemon zest, and lemon juice in a heavy-bottomed saucepan.

Over high heat, cook, stirring constantly, until mixture thickens; remove from heat and stir in pure almond extract and salt.

Taste the cherry filling and add more sugar if needed; set aside to cool (spread on a sheet pan to speed the process up).

On a floured pastry cloth, roll the chilled pie dough into a 1/8-inch thin layer.

Cut rectangles of pie dough that are a bit larger than the cutter you plan to use.

Place 2 tablespoons of filling in the center of one rectangle of dough, then brush the edges with water and top with a 2nd dough rectangle; press edges to seal well.

Use scalloped cutter to trim the hand pies into neat shapes and transfer to a silpat-lined half sheet pan; chill hand pies for at least 10 minutes while oven preheats.

Preheat oven to 400F with the rack in the center position.

Brush hand pies with milk and sprinkle with turbinado sugar; cut 3 small slits in the top of each hand pie, being sure not to pierce the bottoms..

Bake center of preheated oven for 20-25 minutes. Remove from oven and allow to rest on pan until cool enough to handle.

Notes

Cherry filling can be made up to 5 days ahead; store refrigerated in an airtight container.

An equal amount of cornstarch can be substituted for the tapioca starch/flour, but cornstarch will break down upon freezing so be sure to use tapioca if you plan to freeze these hand pies.

The crust can be brushed with milk, cream, half-and-half, or a beaten egg mixed with a splash of water.

To freeze unbaked hand pies - Prepare them through step 7 above, then flash freeze for a couple of hours before transferring to an airtight container (I like to vacuum seal them). Keep frozen up to 3 months.

To bake frozen hand pies - Place frozen pies on silpat-lined half sheet pan, brush with milk or half-and-half, sprinkle with turbinado sugar, and bake in a preheated 400F oven for 25-30 minutes.

These hand pies are best served within 24 hours of baking. Leftovers should be stored at room temperature, NOT in an airtight container. Storing in an airtight container will result in the crust losing its crisp, flaky texture.

To make a 9-inch cherry pie, double the crust and cherry filling given in the recipe. The filling for this recipe should not be cooked before baking a pie - just mix the filling ingredients well, pour into crust-lined 9-inch pie plate, cover with strips of pie crust to form a lattice top. Brush crust with milk or half-and-half and sprinkle with turbinado sugar. Place pie plate on a half sheet pan before baking for 60-75 minutes in a preheated 400F oven. Allow pie to cool before serving.

[everythingwithwasabi]

Chocolate Strawberry Brownie Lava Cake

[fullcravings]

Raspberry Chocolate Cake