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STRAWBERRY TARTS

1 – 10 ounce package frozen strawberries – thawed
1 Tablespoon cornstarch
1 1/2 teaspoon Frawley’s Fine Herbary CINNAMON SPICE FRUIT DIP MIX
2 Tablespoons liqueur (optional)
sugar if necessary
2 cups COOL WHIP
Fresh mint leaves – if available
tart shells (use pastry, puff pastry)

Puree strawberries.  Put in small saucepan and stir in cornstarch and CINNAMON SPICE FRUIT DIP MIX.  Cook and stir over low heat until thickened, about 5 minutes. Check for sweetness, you may need more sugar.  Chill.  Fold in COOL WHIP.  Spoon into tart shells.  Keep in the refrigerator until ready to serve.  Add a fresh mint leaf or edible flower or chocolate sprinkles.

PANCAKES WITH CINNAMON SPICE FRUIT DIP

Mix up your favorite pancake recipe and for every cup of mix, add 1/2 teaspoon of CINNAMON SPICE FRUIT DIP MIX.

APPLE CRISP

Makes 9 servings
8 cups tart apples, peeled and sliced
1 1/2 teaspoons CINNAMON SPICE FRUIT DIP MIX
3/4 cup sugar
1/8 teaspoon salt

TOPPING:
1/2 cup quick-cooking oats
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1/4 teaspoon baking powder
1/8 teaspoon baking soda
3 Tablespoons butter

In a medium bowl, mix sugar, CINNAMON SPICE FRUIT DIP MIX, and salt.   In a large bowl, put in apples, sprinkle on sugar mixture and toss.  Pour into a greased 8 X 8 inch square cake pan.  In a medium mixing bowl, mix together oats, flour, brown sugar, baking powder and baking soda.  Cut in butter until it looks like coarse crumbs.  Sprinkle over apples in pan.  Bake at 350º F for 60 minutes or until apples are tender and toppings is golden brown.  Serve warm with ice cream or sweetened whipped cream.

CARAMEL FRUIT DIP

Makes 2 cups
1 – 8 ounce package cream cheese, softened
1/2 cup caramel ice cream topping
1/4 cup honey
1/2 teaspoon CINNAMON SPICE FRUIT DIP MIX
fresh fruit of your choice

In a small mixing bowl or food processor, beat the cream cheese until smooth.  Add caramel, honey and CINNAMON SPICE FRUIT DIP MIX and blend completely.  Serve with fresh, cut up fruit of your choice.  Arrange fruit on a platter with a dish of the fruit dip in the center.  Store in the refrigerator until ready to serve.

FLUFFY  FRUIT  DIP

1 – 20 oz. can crushed pineapple
1 – 8 oz. container Cool Whip
1 – 1 oz. pkg. Instant Vanilla Pudding
2 to 3 tsp. Frawley’s Fine Herbary CINNAMON SPICE FRUIT DIP MIX

Combine all ingredients in a large bowl.  Stir until well blended.  Chill until ready to serve.  Serve with a variety of firm fruits, ladyfingers, vanilla wafers or graham crackers.

FRESH FRUIT OMELET

Makes 2 generous servings
3 Tablespoons butter
2 Tablespoons brown sugar
1/2 teaspoon CINNAMON SPICE FRUIT DIP MIX
1/4 teaspoons vanilla extract
3 cups fresh fruit (choose from a mixture of bananas, strawberries, blueberries, peaches and apples)
6 eggs
2 Tablespoons water
1/2 teaspoon salt
powdered sugar

In a small saucepan, heat 1 Tablespoon butter, brown sugar and CINNAMON SPICE FRUIT DIP MIX over medium heat until brown sugar is dissolved.  Add vanilla, remove from heat and add fruit.  Stir gently to coat fruit with sugar mixture.  Set aside while making omelets.
     
In a large bowl, beat the eggs, water and salt.  Over medium heat set a 10 inch skillet on the burner and add 1 Tablespoon of the remaining butter.  Add half of the egg mixture.  Keep moving pan and lifting edges of eggs so the liquid eggs come in contact with the hot skillet.  When eggs are almost set, put 1/3 of fruit mixture on one side of the omelet.  Fold it over and let it heat for about a minute or 2.  Slide onto a serving plate and top with a little more fruit and powdered sugar.  Repeat with the rest of the egg mixture and fruit.

PEACH COBBLER COFFEE CAKE

12 servings
1 cup butter, softened
1 cup sugar
2 eggs
3 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups sour cream
1 can (21 ounces) peach pie filling
1 can (15 ¼ ounces) sliced peaches, drained

TOPPING:
1 cup packed brown sugar
1 cup all-purpose flour
1/2 cup quick-cooking oats
1/2 teaspoon CINNAMON SPICE FRUIT DIP MIX
1/2 cup cold butter, cubed

GLAZE:

1 cup confectioner’s sugar
1 to 2 Tablespoons milk

In a large mixing bowl, cream butter and sugar until light and fluffy.  Add eggs, one at a time, beating well after each addition.  Beat in vanilla.  Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream.  Beat just until combined.  Pour half of batter into a greased 13 X 9 inch baking pan.  Combine pie filling and peaches; spread over batter.  Drop remaining batter by tablespoonfuls over filling.  

For topping, combine the brown sugar, flour, oats and CINNAMON SPICE FRUIT DIP MIX in a bowl.  Cut in butter until mixture is crumbly.  Sprinkle over batter.  Bake at 350° F for 70 to 75 minutes or until toothpick comes out clean.  Cool on a wire rack.  Combine glaze ingredients; drizzle over coffee cake.

PIŃA COLADA DIP with CINNAMON SPICE FRUIT DIP MIX

1 – 20 ounce can crushed pineapple, with juice
3/4 cup milk
1 – 5.5 fluid ounce can of coconut milk
1 – 8 ounce package cream cheese
1 1/2 teaspoon Frawley’s Fine Herbary CINNAMON SPICE FRUIT DIP MIX
1 package Instant vanilla pudding powder (4 serving size)

Put pineapple with juice, milk, and coconut milk into a food processor or blender and blend until smooth.  Add cream cheese and CINNAMON SPICE FRUIT DIP MIX and process until smooth.  Add pudding powder.  Process until well blended. Turn into serving bowl.  Chill well and serve.  Makes about 4 cups.

SCONES WITH BLUEBERRIES AND BACON

Makes 8 servings
2 cups all-purpose flour
2 Tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon CINNAMON SPICE FRUIT DIP MIX
1/3 cup cold butter
3/4 cup buttermilk
1 Tablespoon vegetable oil
1 cup blueberries, fresh or frozen (if using frozen don’t thaw before stirring into mixture)
4 strips bacon, snipped and cooked
1 egg
1 Tablespoon milk

In a large bowl, stir together the first 6 ingredients.  Cut in butter until it resembles coarse crumbs.  In a small bowl whisk together buttermilk and oil.  Add to dry ingredients and stir.  Gently stir in blueberries and bacon.  Turn onto a floured pastry cloth and knead 10 times.  Press into an 8 inch circle and cut into eight wedges.  Place each wedge onto a greased cookie sheet.
     
In a small bowl, beat egg and milk.  Brush on the tops of the scones.  Bake at 425º F for 12 to 15 minutes or until golden brown.  Serve warm.

STRAWBERRY/BANANA OMELET

3 servings
3 Tablespoon butter, divided
2 Tablespoons brown sugar
1/2 teaspoon CINNAMON SPICE FRUIT DIP MIX
2 medium firm bananas, sliced
1/4 teaspoon vanilla extract
1 1/2 cups sliced fresh strawberries
6 eggs
2 Tablespoons water
1/2 teaspoon salt
Confectioners’ sugar

In a small saucepan, heat 1 Tablespoon butter, brown sugar and CINNAMON SPICE FRUIT DIP MIX over medium heat until sugar is dissolved.  Add bananas and vanilla; toss to coat.  Remove from the heat; stir in strawberries. Set aside.
     
In a large bowl, beat the eggs, water and salt.  Heat remaining butter in a 10-inch nonstick skillet over medium heat; add egg mixture.  As eggs set, lift edges, letting uncooked portion flow underneath.  When eggs are almost set, spread two-thirds of fruit mixture over one side; fold omelet over filling.  Cover and cook for 1 to 2 minutes or until heated through.  Slide onto a serving plate; top with confectioners’ sugar.

SWEET AND SPICY NUTS

1/4 cup sugar
2 teaspoons CINNAMON SPICE FRUIT DIP MIX
1 cup nuts – pick your favorite roasted nuts

Preheat a heavy flat frying pan (not cast iron). 
Lay some parchment paper onto the counter top. Mix together the sugar & cinnamon until well combined. Sprinkle this mixture onto the hot pan. Stir with the wooden spoon as the sugar dissolves and turns golden. 3-4 minutes Sprinkle the nuts in the pan in one layer. Stir until all the nuts are well coated, 2-3 minutes. Scrape nuts onto the parchment paper to cool. Its ok if there are nuts clusters, they can be broken when cooled.

STEAK SALAD

Makes 4 servings
1/4 cup balsamic vinegar
1/2 cup olive oil
2 Tablespoons brown sugar
1 teaspoon salt
3/4 teaspoon CINNAMON SPICE FRUIT DIP MIX
1/4 teaspoon cayenne pepper
1/4 teaspoon pepper
1 pound sirloin steak (about 1 inch thick)
1 cup onion, chopped
2 Tablespoons butter
6 cups salad greens
1/2 cup dried cranberries
1/4 cup feta cheese or blue cheese

In a pint jar mix vinegar and olive oil with a hand held blender to make a vinaigrette.  In a small bowl, combine 1 Tablespoon brown sugar, salt, CINNAMON SPICE FRUIT DIP MIX, and both peppers.  Rub over both sides of the steak.  Brush with 1/4 cup of the vinaigrette.  Let set for 15 minutes.  Grill on grate 4 inches from coils for 6 minutes on each side until desired doneness is achieved.  Meanwhile, in 10 inch skillet, melt butter and sauté onion until tender.  Add 1 Tablespoon brown sugar and stir while cooking until onion is a golden brown, about 10 minutes.  

Cut steak across the grain into 1/4 inch slices.  In a large salad bowl, combine greens, cranberries, cheese, onion and beef.  Drizzle with remaining vinaigrette.  Toss lightly.

FRESH FRUIT TARTS

cup fresh fruit – pureed
1 Tablespoon cornstarch
1 1/2 teaspoons Frawley’s Fine Herbary CINNAMON SPICE FRUIT DIP MIX
2 Tablespoons liqueur (optional)
sugar if necessary
2 cups COOL WHIP
Fresh mint leaves – if available
tart shells (use pastry or puff pastry)

Puree fruit.  Put in small saucepan and stir in cornstarch and CINNAMON SPICE FRUIT DIP MIX.  Cook and stir over low heat until thickened, about 5 minutes. Check for sweetness, you may need to add sugar.  Chill.  Fold in COOL WHIP.  Spoon into tart shells.  Keep in the refrigerator until ready to serve.  Add a fresh mint leaf or edible flower or chocolate sprinkles.