Charlies Tutti Frutti Recipes

CHARLIE'S TUTTI-FRUTTI

Steps:

• In a blender, blend the cantaloupe, watermelon, papaya, carrot juice, orange juice, beet juice, apples and prickly pears if using with ice. Serve icy cold.

TUTTI FRUTTI

Steps:

• Pour brandy into a crock; add 1 cup of the sugar and 1 cup ripe strawberries.
• Stir thoroughly.
• Add the remaining fruits when each is in season with 1 cup of sugar for each cup of fruit (additional brandy is not neccessary), stirring well after each addition.

CHARLIE'S TUTTI-FRUTTI

Steps:

• In a blender, blend the cantaloupe, watermelon, papaya, carrot juice, orange juice, beet juice, apples and prickly pears if using with ice. Serve icy cold.
• Cook's Note:.
• You could substitute kiwi or any of your favorite fruits for the prickly pear (or any of the other fruits) to create your own version of tutti-frutti.

TUTTI-FRUTTI COOKIES

Steps:

• In a bowl whisk together flour, baking powder, and salt. In another bowl with an electric mixer beat together butter and sugar until light and fluffy. Add flour mixture, sour cream, and egg and beat until a dough forms. Stir in coconut, apricots, and cranberries.
• Halve dough and on a sheet of wax paper form each half into a 10-inch log, using paper as a guide. Chill logs, wrapped in wax paper, 4 hours, or until firm.
• (After the dough has been formed into a log it can be kept in the refrigerator for one week or the freezer for one month. Thaw the frozen dough in the refrigerator until sliceable, about four hours.)
• Preheat oven to 350° F. and lightly butter 3 baking sheets.
• Cut logs into 1/3-inch-thick rounds with a serrated knife and arrange about 2 inches apart on baking sheets. Bake cookies in batches in middle of oven until pale golden, about 12 minutes, and transfer to racks to cool. The baked cookies keep in airtight containers at room temperature for four days.