Recipes from our readers


From our readers

This month, we’ve compiled summery and refreshing fruit recipes that are sure to make you go bananas! 

Mina Otnip, Boles
Fruit Cobbler

1    (21-ounce) can pie filling (apple, cherry or blueberry)
1 (20-ounce) can crushed pineapple, undrained
1 cup pecans, chopped
1 tablespoon cornstarch
4 medium bananas, sliced
1 stick butter, melted
1 (15.25-ounce) box yellow cake mix
Cinnamon sugar to taste
Heat oven to 350. 

In a large bowl, mix pie filling, pineapple, pecans, cornstarch and bananas. Evenly spread in a 9×13 pan. In a separate bowl, combine butter and cake mix, stirring until crumbly; sprinkle over filling. Sprinkle cinnamon sugar on top. Bake for 45 minutes or until done.

I got this recipe from my Aunt. She made her cake from scratch. I use boxed cake mix — it is easier.

J.F. Barfield, Gillham
Lemonade Cake

For cake:

Lemonade Cake. photo Jennifer Christman Cia

1 (15.25-ounce) box yellow cake mix
8 ounces sour cream
3 tablespoons cream cheese, softened
6 ounces frozen lemonade concentrate, thawed (plus more for glaze)
3 eggs

For glaze:

1 pound powdered sugar
2 tablespoons butter, melted
Lemonade concentrate 

Heat oven to 325. Grease and flour a Bundt pan.

Add all cake ingredients to a large bowl. Using an electric mixer, beat on low speed until mixed; beat on medium speed for 2 minutes. Add batter to prepared pan, and bake for 45-50 minutes. Allow to cool 5 minutes before flipping cake out of pan and onto a wire rack. Allow cake to cool completely.

To make glaze, combine powdered sugar and butter in a large bowl. Stir in remaining lemonade concen-trate, 1-2 tablespoons at a time, until desired consistency and flavor is achieved. Drizzle glaze over cake. Allow to set before slicing.

Jana Barnes, Mountain Home
Strawberry Ice Box Pie

1 (14-ounce) can sweetened condensed milk
1/3 cup lemon juice
1 cup mashed strawberries (fresh or frozen)
8 ounces whipped topping (like Cool Whip), thawed
1 graham cracker crust

In a large bowl, beat together sweetened condensed milk and lemon juice. Fold in strawberries and whipped topping. Pour into graham cracker crust, and refrigerate until ready to serve.

This was given to me by an older retired Army drill sergeant.

Ann Phillips, Deer
Sunny Banana Pudding

3 (3.4-ounce) boxes vanilla instant pudding
4 cups milk
1 cup water
1 (14-ounce) can sweetened condensed milk 
16 ounces frozen whipped topping (like Cool Whip), thawed 
Vanilla wafers
6 bananas, sliced

In a large bowl, beat together pudding, milk, water and sweetened condensed milk until smooth with an electric mixer; fold in whipped topping. In a glass serving bowl, layer vanilla wafers, bananas and filling; repeat. Refrigerate 3 hours before serving.

Recipe origin: A recipe card from my late husband, Doug Wood, a former Arkansas State Representative. He passed away in June of 2019, but we still get calls for copies of his recipe cards. 

Crystal Wood, Little Rock
Cherry Salad

1 (14-ounce) can sweetened condensed milk 
1 (20-ounce) can crushed pineapple, drained
2 cups small marshmallows
1 cup sweetened coconut flakes
1 cup nuts, chopped 
1 (21-ounce) can cherry pie filling 
16 ounces whipped topping (like Cool Whip), thawed

In a large bowl, mix all ingredients together. Chill in refrigerator before serving.
Mina Otnip, Boles