No Bake Spiced Fruitcake Balls Recipes

Steps:

• Combine marshmallows, cracker crumbs, cherries, sweetened condensed milk and pecans; mix well.
• Shape dough evenly into 5 dozen balls, each about 1 inch in diameter. Roll balls in coconut until evenly coated.
• Refrigerate 3 hours or until firm. Store in airtight container in refrigerator.

Steps:

• Put the dates, brown sugar and butter in a microwave-safe medium bowl and cover. Microwave on high in 1-minute increments, stirring in between, until the butter has melted.
• Transfer the mixture to a food processor and pulse until smooth. Add the walnuts, orange zest, vanilla, salt and graham crackers and pulse until the mixture comes together into a stiff and slightly tacky ball. Scoop heaping teaspoonfuls of dough and roll them into balls. Refrigerate the balls until firm, about 1 hour.
• Roll the chilled balls in sanding sugar. The sticky toffee balls can be refrigerated for up to 3 days.

Steps:

• In a food processor, pulse together the pecans, dates and 1/4 teaspoon salt until crumbs form. Grease 14 cups of a mini muffin tin with coconut oil and press the nut mixture evenly in the bottom and up the sides; freeze until firm, about 20 minutes. Meanwhile, in a small pot, whisk together the eggs, egg yolks, lemon zest and juice, maple syrup and 1/4 teaspoon salt. Add the 6 tablespoons oil and cook over medium-low heat, whisking constantly, until thickened, about 8 minutes; strain using a sieve and refrigerate until set, at least 1 hour. Dollop into the prepared nut crusts and top each with a berry.

Steps:

• In a large bowl mix the candied cherries, chopped pecans, sweetened condensed milk, coconut milk, flaked coconut, raisins, vanilla, and crushed vanilla wafers. Batter will be very stiff. Place into pan and store in the refrigerator.

Steps:

• Crush the graham crackers into fine crumbs.
• Granmama's recipe calls for "puffed" raisins. To puff them, soak in hot water for 30 minutes.
• Chop the nuts; drain and cut cherries in half (if they are whole).
• Melt marshmallows in milk.
• Mix all ingredients together.
• Pack into regular sized loaf pan.
• Refrigerated overnight and cut with a hot knife.
• Coconut is an optional ingredient.
• Cook time is refrigeration time.

Steps:

• 1. Beat pudding mix, spice and milk with whisk in medium bowl for 2 min. Stir in COOL WHIP.
• 2. Cut a thin slice off each donut hole; discard. Cut donuts in half; fill with pudding mixture. Press each together gently to secure.
• 3. Place cut-sides down on plate. Drizzle with chocolate.
• Variation: Do not cut slices off bottoms of donut holes. Prepare recipe as directed. Insert lollipop stick into center of each donut hole to serve.

Steps:

• Line a 9x5-in. loaf pan with waxed paper; coat the paper with cooking spray; set aside. In a saucepan, combine milk and orange juice concentrate. Add marshmallows; cook and stir until marshmallows are melted and mixture is smooth. Remove from the heat. Stir in remaining ingredients; mix well. Pat into prepared pan. Cover and refrigerate for at least 8 hours.

Steps:

• In a large bowl, combine the first four ingredients; set aside. In a large bowl, beat the eggs, sugar, vanilla and orange zest until blended. Combine flour and salt; gradually add to sugar mixture until well combined. Stir in walnuts and the reserved fruit mixture., Spread into a greased 15x10x1-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool in pan on a wire rack. Cut into bars.

Steps:

• Combine oats and carrots in the bowl of a food processor; pulse until blended. Add dates, brown sugar, cinnamon, and vanilla; blend again.
• Transfer mixture to a bowl and stir in raisins and honey. Roll into 8 balls.

Steps:

• Pour the rum over the raisins, cover with plastic wrap and marinate them for several hours or overnight Heat oven to 300 degrees F.
• Cream butter and sugar, add eggs one at a time beat after each addition.
• In another bowl mix your dry ingredients (Flour, Baking soda, and spices).
• Stir the dry mixture into the butter& sugar.
• Stir in raisins/rum and milk.
• Stir in the fruit& nuts.
• Line miniature muffin tins with fancy Christmas paper liners or plain ones.
• Fill 3/4 full with the batter.
• Bake 10-15 minutes or until the tops spring back when lightly touched.

Steps:

• Line two 8x4-in. pans with foil and grease the foil; set aside. Crush graham crackers until fine crumbs form; place in a large bowl. Add the raisins, cherries, pineapple and nuts; set aside. , In a large saucepan, heat milk and marshmallows over low heat until marshmallows are melted; stir until blended. Pour over fruit mixture and stir until well blended. Divide between prepared pans, packing down firmly. Cover with foil; refrigerate for at least 1 week before serving.

Steps:

• Place the oats, chocolate chips, coconut flakes, flaxseed, peanut butter, honey, chia seeds and vanilla in a food processor and pulse until thoroughly combined.
• Scoop the dough with a small ice cream scoop then use your hands to roll the mixture into 1-inch balls. Roll each ball in the sprinkles. Serve or refrigerate in an airtight container.

Steps:

• Spray 10 mini loaf pans with vegetable oil cooking spray.
• In a 2-quart saucepan, heat the milk and marshmallow together over low heat.
• Stir constantly, because condensed milk scorches easily, until the marshmallows are melted.
• Remove the mixture from the heat.
• Combine the cracker crumbs, pecans, coconut, dates and cherries in a large bowl.
• Add the bourbon to the milk mixture and pour over the crumb mixture.
• Mix well with your hands.
• Scoop the mixture into the prepared pans and press down firmly to mold into shape.
• Refrigerate for 2 days.

Steps:

• In a large nonreactive container (glass, ceramic, or plastic), combine dried fruits, honey, and Cognac; let macerate at room temperature 2 days or up to 2 weeks, covered with plastic wrap.
• Preheat oven to 275 degrees. Generously butter and flour two 8-inch square (or round) pans; tap out excess flour. Whisk to combine flour, salt, ginger, cinnamon, and cloves in a bowl. Stir in walnuts.
• In a separate bowl, beat butter and sugar with an electric mixer on medium-high speed until pale and fluffy, 3 to 4 minutes. Add eggs, 1 at a time, beating well after each addition, and scraping down side of bowl as needed. Transfer to a large bowl. Using a flexible spatula, fold in flour-nut mixture and drained fruit mixture; stir to evenly distribute fruits and nuts.
• Divide batter between prepared pans; use an offset spatula to smooth tops. Bake until a cake tester inserted into center comes out with only a few moist crumbs attached, 2 to 2 1/4 hours. Transfer pans to wire rack to cool completely. Invert cakes onto racks to unmold. Invert again, top sides up. (Cakes can be stored in an airtight container at room temperature up to 2 months.)
• Using a serrated knife, cut cake into thirds. Slice each third into 1-inch-thick slices. Bars can be stored in an airtight container at room temperature up to 1 week.

Steps:

• Chop pecans, cherries and pineapple and mix together.
• Mash wafers and mix with above ingredients.
• Add sweetened condensed milk and mix well.
• Press into large loaf pan and put into icebox for at least 24 hours.

Steps:

• Fold the grape juice into the whipped cream in a bowl. Fold in the marshmallows. Set aside for flavors to blend.
• Cover the raisins and currants with boiling water in a shallow bowl. Let stand for 10 minutes; drain and pat dry with a paper towel.
• Process the graham crackers in a food processor until they're nearly dust. Combine with the cinnamon and nutmeg in a large bowl and mix well. Add the dates, pecans, figs, pineapple, 3/4 cup cherries, citron and orange zest and mix well. Add the raisins and currants and mix well.
• Fold in the marshmallow mixture. Fold in the brandy.
• Press the mixture into a greased bundt pan. Unmold onto waxed paper and press candied cherries onto the top.
• Store in a sealed tin for 3 to 4 weeks before serving.

Steps:

• In a large bowl, combine pecans, cracker crumbs, raisins, cherries and pineapple. In a large saucepan, combine marshmallows, milk and butter. Cook over low heat, stirring constantly, until melted. , Pour over pecan mixture and mix well. Shape into 1-in. balls and roll in the coconut.