Tuttifruttimuffins Recipes

Steps:

• Preheat oven to 375°F.
• Grease 12 muffin tins or line with paper liners.
• In a large bowl, whisk together oat bran, white flour, whole-wheat flour, salt, baking soda, ground cinnamon, Splenda and sugar.
• In a medium bowl, stir together bananas, pineapple, strawberries, eggs, vanilla, applesauce and oil.
• Stir fruit mixture into flour mixture.
• Streusel: In a small bowl, stir together flour, brown sugar and cinnamon. Cut butter into flour mixture. Stir in pecans.
• Put a mounded tablespoon of batter into each muffin tin.
• Put 1 teaspoon of raspberry preserves over the center of the batter in each muffin tin.
• Use remaining batter to nearly fill muffin tins.
• Sprinkle streusel over the top of batter.
• Bake for 30-40 minutes until toothpick tests clean.
• Let sit for 5 minutes and turn out of tins.
• Optional Glaze: Stir together powdered sugar, blood orange juice and zest. Once muffins are room temperature, drizzle glaze over them.
• *Good with whipped cream too!

Steps:

• In a blender, blend the cantaloupe, watermelon, papaya, carrot juice, orange juice, beet juice, apples and prickly pears if using with ice. Serve icy cold.

Steps:

• In a large bowl, combine the butter, milk, almond extract and salt. Gradually stir in confectioners' sugar until a stiff dough is formed. , Turn onto a surface lightly dusted with confectioners' sugar. Knead 15-20 times or until mixture forms a smooth ball. Knead in candied fruit. Shape into 1-in. balls, then roll in almonds. Cover and refrigerate for 1 hour. , Store in an airtight container in the refrigerator.

Steps:

• Pour brandy into a crock; add 1 cup of the sugar and 1 cup ripe strawberries.
• Stir thoroughly.
• Add the remaining fruits when each is in season with 1 cup of sugar for each cup of fruit (additional brandy is not neccessary), stirring well after each addition.

Steps:

• In a large bowl, combine all ingredients. Fill 8-oz. plastic cups three-fourths full; cover and freeze for about 4 hours or until solid. Remove from the freezer 30 minutes before serving.

Steps:

• In a bowl whisk together flour, baking powder, and salt. In another bowl with an electric mixer beat together butter and sugar until light and fluffy. Add flour mixture, sour cream, and egg and beat until a dough forms. Stir in coconut, apricots, and cranberries.
• Halve dough and on a sheet of wax paper form each half into a 10-inch log, using paper as a guide. Chill logs, wrapped in wax paper, 4 hours, or until firm.
• (After the dough has been formed into a log it can be kept in the refrigerator for one week or the freezer for one month. Thaw the frozen dough in the refrigerator until sliceable, about four hours.)
• Preheat oven to 350° F. and lightly butter 3 baking sheets.
• Cut logs into 1/3-inch-thick rounds with a serrated knife and arrange about 2 inches apart on baking sheets. Bake cookies in batches in middle of oven until pale golden, about 12 minutes, and transfer to racks to cool. The baked cookies keep in airtight containers at room temperature for four days.

Steps:

• Exact quantities cannot be given for the tutti-frutti. Preferably, start at the beginning of the fresh fruit season - if you start later, the variety of fruits will be more limited. Pour 1 bottle of brandy into a large crock or big preserving jar. Add hulled, washed and drained strawberries and their weight in sugar. Cover the crock and let it stand in a cool place. As other fruits come into season, add them in any desired quantity with their weight in sugar. Add more brandy if the fruits are not completely covered. You may add other berries, cherries, seeded grapes, peeled and pitted peaches, peeled and cored pears, pitted and halved plums or apricots. When the crock is full, cover securely. Leave 3 months before using.