Chocolatefruitandcashewclusters Recipes

Steps:

• Preheat the oven to 300 degrees F (150 degrees C).
• Line the sides and bottom of an 8 by 3 1/2-inch deep, round loose-bottomed cake tin with a layer of reusable silicon baking parchment. When lining the tin with the parchment, cut the material into strips that are twice as high as the tin itself (it is easier to use two shorter strips of parchment, than one long strip); the height of the strips protects the cake from catching on the outside of the cake tin.
• Place the fruit, butter, sugar, honey, coffee liqueur, orange zest and juice, mixed spice and cocoa into a large wide saucepan. Heat the mixture until it reaches a gentle boil, stirring the mixture as the butter melts. Let the mixture simmer for 10 minutes. Remove the saucepan from the heat and leave to stand for 30 minutes.
• After 30 minutes, the mixture will have cooled a little. Add the eggs, flour, ground almonds, baking powder and baking soda, and mix well with a wooden spoon or spatula until the ingredients have combined.
• Carefully pour the fruitcake mixture into the lined cake tin. Transfer the cake tin to the oven and bake for 1 3/4 to 2 hours, or until the top of the cake is firm but will has a shiny and sticky look. At this point, if you insert a sharp knife into the middle of the cake, the cake should still be a little uncooked in the middle.
• Place the cake on a cooling rack. Once the cake has cooled, remove it from the tin.
• To decorate, place the chocolate-covered coffee beans in the centre of the cake and arrange the gold stars around the perimeter of the top of the cake. Then sprinkle some gold mini-balls over the whole cake and sprinkle the top with edible glitter.

Steps:

• Place cereal and nuts in a large bowl.
• Melt white chocolate in double boiler or microwave low and slow.
• Pour melted chocolate over dry ingredients and toss to coat. (Optional add-ins 1/2 -1 cup chopped Kraft caramels, Broken pretzel sticks or halved dried cranberries, etc.).
• Line a cookie sheet with parchment.
• Pour mixture onto parchment and spread into a single layer.
• Put in refridgerator to harden then break into bite sized pieces.
• Enjoy!

Steps:

• In a large bowl combine oats, coconut, chopped nuts, cocoa, and vanilla. In a saucepan combine butter, milk and sugar and bring to a boil for two minutes. Pour this hot liquid over mixture in large bowl and mix thoroughly. Drop by spoonful onto waxed paper. Let cool before wrapping.

Steps:

• Melt the chocolate chips in either a double boiler or microwave.
• Add the fruit and nuts to the chocolate, stirring until the mixture is combined well.
• Drop this mixture by rounded teaspoons into 36 paper or foil candy cups.
• Chill for at least 30 minutes before serving.
• The clusters keep, covered and chilled for 1 week.