TUTTI-FRUTTI
Red and green cherries make these treats look festive. Substitute any fruit in the amount that pleases your palate.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield about 3 dozen.
Number Of Ingredients 7
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.
Nutrition Facts :
TUTTI FRUTTI TRIFLE
This is one of the Zaar recipes that I adopted. I hope to make this soon as it looks like a dish my family would enjoy. I'll edit the recipe accordingly if needed.
Provided by Dreamgoddess
Categories Dessert
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Remove segments from membrane of grapefruit and orange; slice pineapple.
- Cut marshmallows and cherries into eighths.
- Soak marshmallows and coconut in maraschino juice.
- Beat egg whites until stiff and fold in sugar.
- Combine with fruits and coconut marshmallow mixture. Freeze until firm.
- For an extra taste treat add 1 Tbsp of brandy or some people like to add 1/2 cup of seedless raisins.
Nutrition Facts : Calories 184.2, Fat 3.6, SaturatedFat 3, Sodium 52.3, Carbohydrate 36.5, Fiber 2.5, Sugar 28.1, Protein 3.9
TUTTI-FRUTTI COOKIES
Categories Cookies Dessert Bake Kid-Friendly Cranberry Apricot Coconut Gourmet Small Plates
Yield Makes about 56 cookies
Number Of Ingredients 10
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.
TUTTI FRUTTI
This is just lovely served over vanilla ice cream or pound cake. This gets better the longer it sits and steeping time is not included in preparation time. It's also useful as a preserve. From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Fruit
Time 10m
Yield 5 pints
Number Of Ingredients 9
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.
Nutrition Facts : Calories 1314.2, Fat 0.7, Sodium 1.6, Carbohydrate 304.3, Fiber 4.8, Sugar 297.9, Protein 2
TUTTI-FRUTTI
Categories Condiment/Spread Fruit Summer House & Garden
Number Of Ingredients 0
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.
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