More fruit bread starter recipes to share

smcclanahan

Thanksgiving is always such a special time for family and friends. As we gather together to be with our family it causes us to pause and think of those we are missing and find comfort in knowing that they are celebrating in a great feast far beyond our imagination.

I asked our 5-year-old Lexie how she would bake a turkey and she told me she would buy it first. Then she would take off the covering on the turkey, wash her hands and get out all of the equipment she would need to fix him up. The she would bake him in a 67 degree oven for 10 minutes. Well, she is getting the idea, but we will need to work on it for a few more years.

Lexie celebrated Thanksgiving in her kindergarten class by helping to cook up a feast for 21 children. I was asked to bake the turkey, but from there the children helped to prepare all of the other items. One special dish she helped with was the cranberry fluff. Lexie and Chance enjoyed chopping the cranberries for this delicious side dish.

Cranberry Fluff

3/4 cup sugar

2 cups cranberries, ground

2 cups miniature marshmallows

1/4 teaspoon salt

3/4 cup red, unpeeled, tart apples

1 cup green seedless grapes

1/2 cup pecans, chopped

1 package Dream Whip, prepared, or the equivalent of cartoned frozen whipped topping, thawed

Combine the sugar, cranberries, marshmallows and salt. Cover and refrigerate overnight. Also refrigerate the apples and grapes so they will be cold. The next day combine apples, grapes and nuts. Stir into the cranberry mixture. Fold in the whipped topping. Refrigerate until ready to serve.

Mary Roe of Cape Girardeau requested a recipe for a fruit-based starter to make cakes. I have received three recipes so far, and I do believe any of these are what she was looking for.

Jean Dudley shared this one for us to try. I am printing it exactly as she wrote it, so her words come through for you to enjoy.

Friendship Fruit Starter

Do not refrigerate this mixture. Leave it out on the counter with a loose lid, or do like I do and cover with a clean handkerchief or cloth napkin held on with a rubber band. If you use a tight lid the mixture will mold (I speak from experience). Also, do not use a metal spoon -- only a wooden one.

Day 1: Mix in a one gallon glass or ceramic jar (Not plastic or metal!)

1 (16 ounce) can sliced peaches, chopped

2 1/2 cups sugar

1 package dry yeast

Day 2-9: Stir with wooden spoon

Day 10 Add: 2 1/2 cups sugar

1 (20 ounce) can crushed pineapple

Day 11-19: Stir once each day with spoon

Day 20 Add: 2 1/2 cups sugar

1 (29 ounce) fruit cocktail, chopped

1 (10 ounce) jar maraschino cherries, chopped

Day 21-29: Stir once each day

Day 30 Drain fruit, reserving juice.

Put 1 1/2 cups fruit each in jars. Put 1 1/2 cups juice each in jars.

Use fruit to make recipe. Use juice in place of yeast to make new starter.

NOTE: The recipe that came with my starter did not call for the fruit cocktail, and it made a wonderful fruit bread.

The fruit can be kept in refrigerator several weeks for you to make recipes when you wish. Can also refrigerate the juice but it won't work for making a new starter ... will just be good for cooking with.

To make a Fruit Friendship Cake, preheat oven to 350 degrees. Mix in a large bowl:

1 yellow cake mix (without pudding)

1 small box vanilla or lemon instant pudding

3 eggs

1/4 cup oil

1/4 cup water

1 1/2 cups fruit from fruit starter

1 cup chopped nuts

Bake in well-greased and floured Bundt or tube pan about 50-55 minutes; or in 5 mini loaf pans for about 25-30 minutes; or 3 regular loaf pans for about 40-45 minutes. Cool in pan about 10 minutes, then remove and cool on wire racks. Freezes well.

Dortha Strack of Cape Girardeau also shares her fruit starter and the cake recipe. It makes a very moist cake and one loaf makes about 20 servings. The slices can be served with whipped topping or with ice cream, but above all, she suggests making them and sharing the loaves, so then you can enjoy both the richness of the cake and friendships anew.

30 Day Friendship Fruit Cake

To begin without a starter; in a gallon glass jar; add:

2 1/2 cups sugar

1 large can peach slices with juice

Days 2 and 3: stir daily.

Day 4: add 1 (20 ounce) can crushed pineapple with juice

Days 5-7: stir daily.

Day 8: add 1 large can of peaches with juice, 1 large can of fruit cocktail with juice and 2 1/2 cups sugar and stir together.

Days 9-15: stir daily.

Day 16: add two large jars maraschino cherries, drained, 2 1/2 cup sugar, and a 20-ounce can crushed pineapple with juice.

Days 17-29: stir daily.

Day 30: drain the liquid from the fruit and save. Divide into four starters, 1 1/2 cups each. Share with three friends and keep one in your refrigerator for your cakes.

To make one large loaf cake: In a large bowl add:

1 box yellow cake mix

2/3 cup oil

4 medium eggs

1 box lemon or vanilla instant pudding mix

1/2 of the drained fruit

Mix until mixture is thoroughly moistened; pour into well-greased and floured loaf pan or tube pan. With a knife work out the air bubbles cutting through the dough. Bake 1 hour at 350 degrees or until toothpick comes out clean in the center. Cool in pan for 10 minutes then place on wire rack to cool. Cool completely; then wrap in foil or clear wrap and store in the refrigerator or freeze up to three months. Decorate with red and green cherries and a glaze if desired. These cakes can be wrapped in cheese cloth and soaked in rum or brandy for a richer holiday cake.

Use the second half of the fruit the same day or keep in the refrigerator up to a week then use.

Pat Bell of Patton, Mo., shared a very similar recipe as the other two. A few things different is she uses a pineapple cake mix when making her cake and uses pineapple chunks in her fruit mix in place of the crushed. She also adds a package of yeast to start her starter. I will share that recipe with you next week. So be sure to watch for that.

DeAnna Arevalo of Jackson sent in her favorite recipe for pumpkin muffins to share in the holiday recipe contest. Although her recipe was received after the deadline, it was too nice of a recipe not to share it with you.

Pumpkin Apple Streusel Muffins

2 eggs

1 cup pumpkin

1/2 cup oil

1/2 teaspoon salt

1/2 teaspoon baking soda

1 tablespoon pumpkin pie spice

2 cups sugar

2 1/2 cups flour

2 cups apples

Combine eggs, pumpkin and oil. Add rest of ingredients. Spoon into well-greased muffin pan. This will make 6 extra large muffins, 12 regular sized muffins or 24 mini-muffins.

For the topping:

2 tablespoons flour

1/4 cup sugar

1/2 teaspoon cinnamon

4 teaspoons butter

Combine these topping ingredients and cut in the butter until crumbly. Sprinkle mixture over the unbaked muffins. Bake in a 350 degrees oven for 20 to 25 minutes or 15 to 20 minutes for the smaller sized muffins.

I received a recipe from Joe Sullivan through Kim McDowell who ate this dessert at a Garden Party ... well, it was a round-a-bout passing of the recipe, but I have it and want to share it with you. It is delicious and one that I know will become one of your fall favorites.

Sour Cream Apple Squares

2 cups flour

2 cups firmly packed brown sugar

1/2 cup butter, softened

1 cup chopped pecans

1 to 2 teaspoons cinnamon

1 teaspoon baking soda

1/2 teaspoon salt

1 cup sour cream

1 teaspoon vanilla

1 egg

2 cups finely chopped, peeled apples

Heat oven to 350 degrees. Combine flour, brown sugar and butter until crumbly. Stir in pecans. Press 2 3/4 cups of crumb mixture into greased 13-by-9-inch baking pan. To remaining mixture, add cinnamon, baking soda, salt, sour cream, vanilla, egg and apples. Spoon evenly over crumb crust. Bake at a 350 degrees for 30 to 40 minutes or until toothpick inserted in the center comes out clean.

For the caramel sauce:

1/2 cup butter

2 tablespoons corn syrup

1 1/4 cups firmly packed brown sugar

1/2 cup whipping cream

In a medium saucepan, melt 1/2 cup butter; stir in brown sugar and corn syrup. Bring to a boil; cook until sugar dissolves, about 1 minute, stirring constantly. Stir in whipping cream; return to a boil. Remove from heat. Serve with the Sour Cream Apple Squares.

In spite of trials, difficulties and adversity, we still have so very much to be thankful for. Family and friends are certainly a blessing beyond measure. I pray that each of you will have a very blessed Thanksgiving. Until next week, happy cooking.

Susan McClanahan is administrator at the Cape Girardeau Senior Center. Send recipes to her at smcclanahan@semissourian.com or by mail at P.O. Box 699; Cape Girardeau, Mo. 63701. Recipes published have not been kitchen-tested by the Southeast Missourian staff.