Sweet Little Fruit Bites Recipes

Steps:

• Pipe or spoon COOL WHIP into shells.
• Top with fruit and jelly.

Steps:

• Cream tea bites Split 6 scones. Sandwich them together with a 227g tub of clotted cream and ½ a jar of strawberry jam. Cut into quarters and serve like triangular sandwiches, pointy-side up (makes 24).
• Mini choc ice balls Use a melon baller to scoop 25 small balls of vanilla ice cream from a 500g tub. Freeze on a tray for 1 hr until solid. Melt 200g dark chocolate and spread 100g finely chopped pistachios on a tray. Dip the balls in the chocolate using a cocktail stick, then roll in the nuts and freeze for 30 mins or until serving (makes 25).
• Cheat's lamingtons Buy 2 x 350g Madeira sponge cakes. Trim, then cut into 20 x 3cm cubes. Freeze until solid. Heat 200ml double cream, then remove from heat and stir in 200g chopped white chocolate until melted. Cool a little. Spread 2 cups of desiccated coconut on a tray. Dip each frozen cake completely into the chocolate, then roll in the coconut to coat all sides (it might help to hold each cake on a skewer). Firm up on baking parchment for at least 30 mins before serving (makes 20).
• Apple & marzipan tarts Thinly roll out a 375g pack puff pastry. Divide into squares (roughly 20 x 5cm), then prick each all over with a fork. Spread onto baking sheets. Peel, core and slice 2 Bramley apples into 2cm pieces. Place a small slice of marzipan on each square (you'll need about 200g), top with some apple and bake at 200C/180C fan/gas 6 for 10 mins until crisp. Dust with icing sugar to serve (makes 20).
• Lemon fancies Use a 4cm pastry cutter to cut out 20 circles from bought lemon tarts (you'll need 2 large tarts). Top each with a raspberry and dust with icing sugar.

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.