CANDIED FRUIT COOKIES
These no-fuss candied fruit cookies are both nutty and fruity, so they're always a hit at holiday time. -Florence Monson, Denver, Colorado
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 7 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in egg. Combine the flour, baking soda, salt and cinnamon; gradually add to the creamed mixture and mix well. Fold in fruits and nuts. , Drop by teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 8-10 minutes or until lightly browned. Remove to wire racks.
Nutrition Facts : Calories 59 calories, Fat 3g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 35mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 1g fiber), Protein 1g protein.
HOW TO MAKE CANDIED FRUIT
I was curious about how to candy fruit and stumbled onto a whole new area that I had not known before. I am looking forward to trying it out! If you cannot find the fruit already candied... or you want to do your own combination of fruits for fruit cake or sugar plums or simply for gift giving, this method sounds super...
Provided by Marcia McCance
Categories Fruit Desserts
Number Of Ingredients 4
Steps:
- 1. Prepare fruit. Cut pineapple, apricots and watermelon rind into small pieces; chop cherries in half; remove white pith from lemon, orange or grapefruit peel and cut into strips or small pieces. Depending on your finished use you may also simply cut your fruit into 1/4 inch (aprox.) slices.
- 2. Combine 1 cup sugar, 1 cup honey and 1-1/2 cups water in heavy saucepan.
- 3. Boil over medium heat and cook, stirring constantly, until mixture reaches 235 degrees F on candy thermometer.
- 4. Thread Stage 230° F-235° F sugar concentration: 80% At this relatively low temperature, there is still a lot of water left in the syrup. When you drop a little of this syrup into cold water to cool, it forms a liquid thread that will not ball up. Cooking sugar syrup to this stage gives you not candy, but syrup-something you might make to pour over ice cream.
- 5. Drop small amount of fruit into liquid.
- 6. Cook on low heat 20-30 minutes until the fruit or rind is transparent.
- 7. Drain and repeat with rest of fruit in the same syrup.
- 8. Cool fruit and store in airtight container. Your fruit can also be rolled in granulated sugar after it is cooled, to give it a nice frosty coating and to help keep the bits separate.
- 9. NOTE: When you are done making your candied fruit, you will have a very tasty syrup that can be used to sweeten drinks, or pour over ice cream... or whatever you can dream up. It might even be good as a glaze on a bundt cake! Be sure you taste it before storing it. If you like it, keep it. If you don't, well then toss it out.
- 10. Here's how they do it in Canada with lots more tips and information: http://www.canadianliving.com/food/cooking_school/how_to_make_candied_fruit.php More information and tips can be found at: http://allrecipes.com/howto/candying-fruits/
- 11. Interesting history from Wikipedia: Food preservation methods using sugar (palm syrup and honey) were known to the ancient cultures of China and Mesopotamia. However, the precursors of modern candying were the Arabs, who served candied citrus and roses at the important moments of their banquets. With the Arab domination of parts of southern Europe, candied fruit made its way to the West. The first documents that demonstrate the use of candied fruit in Europe date back to the sixteenth century.
- 12. Tips & Warnings You can blanch citrus peels (dip them in boiling water for a few minutes) to make them less bitter. If desired, you can also DEHYDRATE your CANDIED FRUIT by spreading thin layers on trays and drying for 12-18 hours at 120 degrees F until fruit is no longer sticky and the center has no moisture. To sun dry, put trays in full sun for 1-2 days, stirring occasionally, until fruit is no longer sticky. Take trays in at night. To oven dry, spread on trays and dry at 120 degrees F for 18-24 hours. Store dried candied fruit in an airtight container.
- 13. Found this particular recipe on http://www.ehow.com/how_3910_make-candied-fruit.html#ixzz2FQpsT6S
FUNKY FRITO FRUCKIES
Make and share this Funky Frito Fruckies recipe from Food.com.
Provided by Shellbelle
Categories Candy
Time 15m
Yield 36 fruckies
Number Of Ingredients 5
Steps:
- In a greased 10x15 pan, place the corn chips.
- In a saucepan, bring the sugar and corn syrup to a boil over medium heat.
- Remove from heat and stir in the peanut butter until smooth.
- Pour this over the chips and smooth it out level.
- Place the chocolate bars in a single layer over the hot mixture and wait a few minutes until the heat melts them and then smooth the chocolate out to form a thin layer.
- Allow to cool and then break into pieces.
CANDIED CITRUS ZEST
The aroma therapy you get from candying citrus is just one of the perks of making use of the whole fruit. Once you understand the basics of candying citrus, you can apply them to any citrus fruit. The method is simple enough: Slowly poach citrus peels in sugar syrup until they are cooked through and translucent.
Provided by Food Network
Categories condiment
Time 1h50m
Yield About 2 cups
Number Of Ingredients 3
Steps:
- Cut the citrus into wedges and remove the flesh. Use a sharp paring knife to remove as much white pith as possible from the peels. Reserve and use the insides of the fruits for juice or another use.
- Place all the peels in a 2-quart saucepan. Cover the peels with water and bring them to a boil. Boil for 1 minute, then remove from the heat and drain. Set the peels aside.
- Add the sugar, honey, and 1 1/2 cups (354ml) water to the empty pan and bring to a simmer over medium heat. Cook to dissolve all the sugar, stirring frequently, about 7 minutes. Add the reserved peels to the sugar syrup and reduce the heat to low; gently simmer until the syrup registers 220 degrees F on a candy thermometer or until the peels are bright and translucent looking. Stir the peels frequently. This should take about 1 hour. You do not want to caramelize the sugar at all, so keep the flame low and cook slowly. If the syrup begins to thicken before the peels have cooked through, you may need to add a touch more water to the pan during the cook time to slow down the candying process a bit.
- Cool the peels in the syrup until they reach room temperature. From here you can go in two different directions: you can store the candied peels in an airtight container in the syrup to keep it soft and hydrated. Alternately, you can dredge the peels in granulated sugar and set them on a wire rack overnight to create a dried candied zest confection. The sugared zest can then be stored at room temperature for months and months.
GARBANZOS FRITOS
"quick and dirty" recipe for my favorite, "Garbanzo's Fritos." This translates to fried chickpeas although they are not actually fried and the dish is more of a savory stew. The spicy flavors are great served over some white rice or eat them alone as a "Tapas" style dish.
Provided by wagnerc327
Categories Grains
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Add the olive oil and chorizo into a heavy saucepan and cook for about 10 minutes, until chorizo is cooked. Add the garbanzo beans, sofrito and cooking wine. Cook for for about 5 minutes, stirring constantly. Add in the tomato sauce and let cook for 10 minutes or until the sauce has reduced and thickened a bit.
Nutrition Facts : Calories 633.5, Fat 42.5, SaturatedFat 14, Cholesterol 79.2, Sodium 1730.4, Carbohydrate 29.6, Fiber 5.5, Sugar 2.7, Protein 27.7
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