Paula Deens Fruit Bowl Recipes

Steps:

• In a large bowl, combine melon cubes and corn syrup. Cover and refrigerate overnight. Just before serving, stir in remaining fruit. Garnish with fresh mint leaves if desired.

Steps:

• Stir Tang into reserved pineapple juice. Add lemon pudding mix and stir well.
• Combine pineapple, mixed fruit, oranges, and cherries; add to pudding mixture, tossing well.
• Refrigerate until ready to serve.
• Just before serving, slice and add bananas.

Steps:

• Preheat oven to 350. Lightly grease a 13x9 baking dish.
• In a large bowl, beat sugar, oil, applesauce and eggs at medium speed until fluffy.
• In a medium bowl, combine flour, baking soda, and salt. Gradually add to sugar mixture, beating well. Batter will be thick. Stir in fruit cocktail. Pour into baking dish. Sprinkle evenly with coconut.
• Bake for 40-45 minutes or until a wooden pick inserted in center comes out clean. Pour Coconut Frosting over hot cake. Sprinkle with walnuts, if desired. Cool completely before cutting into squares.
• COCONUT FROSTING: In a med ium saucepan, combine butter, sugar, and milk. Bring to a boil over med-high heat; boil & stir one minute. Add coconut & vanilla; stir. Pour over hot cake.

Steps:

• Stir the Tang into the pineapple juice. Add the lemon pudding mix and stir well. Combine the pineapple, mixed fruit, oranges, and cherries, then mix the fruit and pudding mixtures together; toss well. Refrigerate until ready to serve. Just before serving, slice and add the bananas.