FRUIT 'N' NUT COOKIES
Once after making a fruit cake, I had some fruit and nuts left over. I mixed them into a basic cookie dough along with pineapple and coconut. These soft, colorful cookies are a nice addition to a Christmas dessert tray.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 7 dozen.
Number Of Ingredients 14
Steps:
- Cream butter, shortening and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, combine flour, baking powder and salt; gradually add to creamed mixture. Stir in remaining ingredients. Shape into three 10-in. rolls; wrap each in plastic. Refrigerate until firm, about 2 hours., Preheat oven to 375°. Unwrap dough and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake until golden brown, 8-10 minutes. Remove to wire racks to cool.
Nutrition Facts : Calories 165 calories, Fat 8g fat (3g saturated fat), Cholesterol 19mg cholesterol, Sodium 92mg sodium, Carbohydrate 21g carbohydrate (10g sugars, Fiber 1g fiber), Protein 2g protein.
STRAWBERRY FRUIT BALLS
This is a confection shaped like a strawberry.
Provided by willi
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Yield 24
Number Of Ingredients 5
Steps:
- Mix all the ingredients except the 3 ounce box of gelatin. Cover mixture and place in the refrigerator overnight. The next day, roll mixture into strawberry shapes.
- Place the 3 ounce box of gelatin in a plate, and roll the shaped strawberries in the gelatin until coated. Place bits of mint leaves to create the stems; secure the stems with a piece of toothpick.
Nutrition Facts : Calories 150.6 calories, Carbohydrate 21.8 g, Cholesterol 5.6 mg, Fat 6.3 g, Fiber 0.9 g, Protein 3.2 g, SaturatedFat 2.8 g, Sodium 81.4 mg, Sugar 20.3 g
FRUIT-NUT CONFECTIONS
Number Of Ingredients 9
Steps:
- Place almonds in a food processor bowl fitted with the metal blade cover. Process until finely chopped. Transfer to a small bowl set aside.Place apricots and raisins in food processor bowl fitted with metal blade cover. Process with on-off bursts until finely chopped. Add 1 cup of the powdered sugar, almonds, sesame seeds, egg white, honey and cinnamon cover. Process until blended, scraping bowl. Add remaining 1 cup powdered sugar and process until well mixed.Divide mixture into four equal portions and form each into a 4-inch roll. Or form mixture into 1-inch balls, using about 1 teaspoon for each ball. Coat rolls or balls with sugar. Dry on a wire rack overnight. Wrap rolls in plastic wrap. Place balls in an airtight container with waxed paper between layers. Store in a cool dry place. With a sharp knife, cut rolls into 1/4 -inch slices to serve.
Nutrition Facts : Nutritional Facts Serves
TORRONE (ITALIAN NUT AND NOUGAT CONFECTION)
This gorgeous candy is very easy, but it does take a while to make--mostly standing at the stove and stirring. But it's worth it for the gorgeous nut-studded, amazingly textured final product.
Provided by Chef John
Categories World Cuisine Recipes European Italian
Time 2h30m
Yield 40
Number Of Ingredients 10
Steps:
- Line an 8x11-inch baking dish with plastic wrap, allowing ends to hang over the sides. Place 1 sheet of 8x10 wafer paper in the bottom of the pan. Keep the roasted almonds and pistachios in a warm place until ready to add at the end. This makes it easier to mix them in.
- Pour honey into a heavy-bottomed pot. Add sugar. Mix and stir over low heat with a spatula, stirring constantly until mixture turns from grainy to silky and smooth, about 30 minutes. Remove pot from heat.
- Place the egg whites in a mixing bowl; add a pinch of salt. Whisk until whites form soft peaks, 3 to 4 minutes. Place pot back on low heat. Gradually whisk about a quarter of the whipped egg whites into the honey/sugar mixture; whisk in the remaining egg whites in 3 more batches.
- Continue cooking over low heat, stirring constantly with a spatula until mixture turns a brighter white and a ribbon of the mixture does not immediately incorporate back into the rest of the mixture and stays intact on the surface for a while. This will take about 40 minutes. You can add a few drops of the mixture into a small bowl of ice cold water to test the consistency; ideally it should feel like soft clay.
- Whisk in vanilla and lemon zest. Add warm almonds and pistachios and stir to incorporate evenly.
- Transfer mixture to prepared baking dish. Even out as best you can with a clean oiled spatula. Top with 2nd sheet of wafer paper, shiny side up. Cover with plastic wrap and press down evenly, tamping mixture down gently but firmly. Remove top layer of plastic.
- Allow torrone to sit at room temperature until cool, firm, and ready to cut, 1 or 2 hours. Lift torrone from baking dish with the edges of the bottom layer of plastic wrap. Invert and remove plastic from the bottom. If the plastic wrap is difficult to remove from the edges of the torrone, you can trim off the edges.
- Cut torrone into 1-inch squares using a sharp serrated knife.
Nutrition Facts : Calories 137.3 calories, Carbohydrate 18.2 g, Fat 6.8 g, Fiber 1.6 g, Protein 3.1 g, SaturatedFat 0.6 g, Sodium 20.3 mg, Sugar 16 g
FRUIT CONFECTIONS
This is something I 'created' many, many years ago when I was trying to make something out of dates that my (then) boyfriend was reluctant to eat. Very High Sugar Content.
Provided by Diane G.
Categories Candy
Time 20m
Yield 24-36 confections
Number Of Ingredients 7
Steps:
- (My favorite combination is Orange Juice with Dates and Walnuts, but also good with Cranberries and Pecans, or use mango juice with dried pineapples and macadamia nuts for a tropical taste.) Grind nuts and then also mince dried fruit very, very finely in blender or food processor.
- Set aside.
- Mix together melted margerine/butter, vanilla, juice and confectioners' sugar.
- Stir in ground nuts and fruit.
- Stir in as much of the flour as needed to make a fairly stiff dough.
- Turn dough out onto floured board and knead a few times to make sure all flour is integrated.
- Will be VERY sticky.
- Roll with floured rolling pin to about 1/2 inch thick (or as thick as desired) Cut into squares or diamonds with butter knife.
- Roll each square or diamond in powdered sugar.
- Let sit in cool spot or refrigerator until dry.
Nutrition Facts : Calories 147.1, Fat 5.1, SaturatedFat 0.8, Sodium 63.3, Carbohydrate 25.6, Fiber 0.9, Sugar 18.7, Protein 1.1
FRUIT 'N NUT DROP SUGAR COOKIE RECIPE
Celebrate the season with delicious flavor, and check out this Fruit 'n Nut Drop Sugar Cookie Recipe. Chock-full of dates, walnuts and candied cherries, this delectable Fruit 'n Nut Drop Sugar Cookie Recipe is sure to become a holiday tradition.
Provided by My Food and Family
Categories Dairy
Time 41m
Yield Makes about 4 doz. or 24 servings, 2 cookies each.
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F. Beat cream cheese, butter and sugar in large bowl with electric mixer on medium speed until well blended. Add egg; mix well. Combine flour, baking soda and salt. Gradually add to cream cheese mixture, beating until well blended after each addition. Stir in dates, chopped walnuts and cherries.
- Drop rounded tablespoonfuls of dough, 2 inches apart, onto greased baking sheets. Top each with a walnut half.
- Bake 9 to 11 min. or until edges are lightly browned. Remove from baking sheets to wire racks. Cool completely.
Nutrition Facts : Calories 250, Fat 15 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 40 mg, Sodium 180 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
FRUIT-NUT CONFECTIONS
Number Of Ingredients 9
Steps:
- Place almonds in a food processor bowl fitted with the metal blade cover. Process until finely chopped. Transfer to a small bowl set aside.Place apricots and raisins in food processor bowl fitted with metal blade cover. Process with on-off bursts until finely chopped. Add 1 cup of the powdered sugar, almonds, sesame seeds, egg white, honey and cinnamon cover. Process until blended, scraping bowl. Add remaining 1 cup powdered sugar and process until well mixed.Divide mixture into four equal portions and form each into a 4-inch roll. Or form mixture into 1-inch balls, using about 1 teaspoon for each ball. Coat rolls or balls with sugar. Dry on a wire rack overnight. Wrap rolls in plastic wrap. Place balls in an airtight container with waxed paper between layers. Store in a cool dry place. With a sharp knife, cut rolls into 1/4 -inch slices to serve.
Nutrition Facts : Nutritional Facts Serves
HAZELNUT PANFORTE
Categories Cake Dessert Bake Christmas Date Fig Cherry Pecan Honey Hazelnut Cinnamon Clove Nutmeg Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 1
Number Of Ingredients 20
Steps:
- Position rack in center of oven; preheat to 300°F. Butter 9-inch-diameter springform pan. Line bottom and sides with parchment paper; butter paper.
- Mix first 16 ingredients in large bowl, tossing to separate fruit pieces. Bring honey, sugar, and butter to boil in small saucepan, stirring frequently. Reduce heat to medium-low. Place candy thermometer in mixture, tilting to submerge bulb, and cook until thermometer registers 242°F to 248°F, stirring occasionally, about 9 minutes. Pour syrup over nut mixture; stir to blend. Immediately transfer mixture to prepared pan; smooth top. Bake until bubbling slightly at edges and top appears dry, about 55 minutes. Cool completely in pan on rack. Cover; let stand overnight at room temperature.
- Release pan sides. Remove paper from sides and bottom of panforte. Place panforte on cardboard round. (Can be made 3 weeks ahead. Store airtight at room temperature.)
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