FRUITCAKE CHRISTMAS COOKIES
As holiday gifts, these rich fruit-and nut-filled cookies are pretty and practical. These are great make ahead Christmas cookies -the taste actually gets better over time! -Julia Funkhouser, Carson, Iowa
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 3-1/2 dozen.
Number Of Ingredients 13
Steps:
- Preheat oven to 325°. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg and vanilla. In another bowl, whisk together flour, baking soda and salt; gradually beat into creamed mixture. Stir in remaining ingredients., Drop dough by teaspoonfuls onto greased baking sheets. Bake until golden brown, about 15 minutes. Store in an airtight container. (Cookies are best after a few days.)
Nutrition Facts : Calories 265 calories, Fat 15g fat (6g saturated fat), Cholesterol 33mg cholesterol, Sodium 168mg sodium, Carbohydrate 33g carbohydrate (23g sugars, Fiber 2g fiber), Protein 3g protein.
BEST-EVER FRUIT CRUMBLE
As much as I love it with apples, a pear crumble with a bit of spicy ginger makes a lovely change
Provided by Jamie Oliver
Categories Desserts Fruit Dinner Party Easter treats St. George's Day Sunday lunch British
Time 55m
Yield 6
Number Of Ingredients 12
Steps:
- You can't go wrong with an old-fashioned crumble. Everyone loves it, and it's lovely and easy!
- Preheat your oven to 200ºC/400ºF/gas 6.
- Sift the flour into a bowl and add the sugar, salt and ginger.
- Cut the cold butter into chunks and rub it into the flour mix with your hands until you get a mixture that looks a bit like fine breadcrumbs. This is the crumble topping.
- To make the filling, boil the water and sugar together, then carefully drop in the pear chunks and simmer gently for a couple of minutes.
- Add the chopped ginger and the lime zest and juice to the pan and stir. Spoon the mixture into one large ovenproof dish or four small ones.
- Sprinkle the crumble topping over the top of the fruit, piling it high in the middle of the dish and leaving space at the edge for the caramel to bubble up.
- Bake in the preheated oven for 25 to 30 minutes until the pears are cooked and bubbling and the crumble is golden on top. Serve with custard or a dollop of crème fraîche with lime zest grated over, if you like.
- Tip: This crumble will work well with apples instead, if you prefer.
Nutrition Facts : Calories 438 calories, Fat 16.5 g fat, SaturatedFat 9.6 g saturated fat, Protein 4 g protein, Carbohydrate 72.5 g carbohydrate, Sugar 43.7 g sugar, Sodium 0 g salt, Fiber 3.1 g fibre
FRUIT CAKE COOKIES
Somewhere along the line, fruit cake got a bad reputation-unfounded or not. And whatever you may think of this stalwart, we won't argue with you. We'll only invite you to consider this recipe. It takes what fruit cake does best and repackages it in the form of a soft and chewy cookie. What does fruit cake do best, you might ask? Let us tell you. Fruit cake combines sweet dried fruits (golden raisins and chopped dates), warm spices (nutmeg, cinnamon, cloves), citrus (orange zest), crunchy toasted almonds and brandy. In other words, all the flavors of the season are wrapped up in fruit cake. It's a daring move and that's exactly why it works. The bold flavors and colors-did we mention the sugar-sweet maraschino cherries and candied green cherries?-are as exuberant as Christmas itself. Forget what you thought you knew about fruit cake and let these fun, nostalgic cookies be your new-and much more delicious-definition.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h
Yield 36
Number Of Ingredients 15
Steps:
- Heat oven to 350°F.
- In 1-quart saucepan, heat raisins, dates and brandy to simmering over medium heat. Remove from heat; let stand 15 minutes. Drain; set aside. Discard liquid.
- Meanwhile, in large bowl, stir together cake mix, brown sugar, orange zest, cinnamon, ginger and nutmeg. In small bowl, stir melted butter, egg and water until blended. Add butter mixture to cake mix-brown sugar mixture; beat with spoon until well blended. Add drained fruit, maraschino cherries, nuts and candied cherries.
- Drop dough by rounded tablespoonfuls 2 inches apart on ungreased cookie sheets.
- Bake 11 to 13 minutes or until edges are set. Cool on cookie sheet 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes. Store covered in airtight container.
Nutrition Facts : Calories 110, Carbohydrate 19 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 110 mg, Sugar 13 g, TransFat 0 g
FRUIT JUMBLES
These healthy snacks disguised as cookies are perfect lunchbox treats -- plus, there's no cooking necessary.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 2 1/2 dozen
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees. Spread the chopped pecans on a baking pan. Bake until fragrant, about 10 minutes. Transfer pecans to a bowl to cool.
- Cut the dried fruit, except the raisins, into 1/4-inch pieces. In a medium bowl, combine all of the dried fruit, nuts, granola, and salt; set aside.
- In a small saucepan, combine the corn syrup, butter, and orange juice. Set the pan over medium heat until the butter has melted, about 4 minutes. Remove from heat, and stir in the orange zest.
- Pour the corn-syrup mixture over the fruit mixture; stir well. Set aside until completely cool, about 1 hour.
- Using a 1 1/4-inch ice-cream scoop or a tablespoon, form the cooled mixture into 30 balls. Place into paper mini-muffin cups or in a single layer in an airtight container, and refrigerate until cold, about 30 minutes. Store in an airtight container, refrigerated, up to 1 week.
FRUITCAKE COOKIES
Provided by Ina Garten
Categories dessert
Time 14h50m
Yield 5 dozen small cookies
Number Of Ingredients 15
Steps:
- Snip off the hard stems of the figs with scissors or a small knife and coarsely chop the figs. In a medium bowl, combine the figs, raisins, cherries, apricots, honey, sherry, lemon juice, pecans, and a pinch of salt. Cover with plastic wrap and allow to sit overnight at room temperature.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, cloves, superfine sugar, and brown sugar on medium speed until smooth, about 3 minutes. With the mixer on low speed, add the egg and mix until incorporated. With the mixer still on low, slowly add the flour and 1/4 teaspoon salt just until combined. Don't over mix! Add the fruits and nuts, including any liquid in the bowl.
- Divide the dough in half and place each half on the long edge of a 12 by 18-inch piece of parchment or waxed paper. Roll each half into a log, 1 1/2 to 1 3/4-inch thick, making an 18-inch-long roll. Refrigerate the dough for several hours, or until firm.
- Preheat the oven to 350 degrees.
- With a small, sharp knife, cut the logs into 1/2-inch-thick slices. Place the slices 1/2-inch apart on ungreased sheet pans and bake for 15 to 20 minutes, until lightly golden.
Nutrition Facts : Calories 101, Fat 5 grams, SaturatedFat 2 grams, Cholesterol 12 milligrams, Sodium 7 milligrams, Carbohydrate 13 grams, Fiber 1 grams, Protein 1 grams, Sugar 7 grams
FRUIT JUMBLE
This recipe was featured in an email from the www.sparkrecipes.com website. "A variation on fruit salad."
Provided by senseicheryl
Categories Apple
Time 8h10m
Yield 6 bowls of fruit, 6 serving(s)
Number Of Ingredients 9
Steps:
- Wash grapes, wash and chop apple, peel and slice banana and open canned fruit and drain juice into a measuring cup. Combine fruit into a serving bowl.
- To make Jumble Juice: Put yogurt into a small bowl or cup. Add juice and stir with a whisk or fork until smooth. Pour Jumble Juice over fruit and toss gently to coat.
- Refrigerate until ready to serve.
- Divide Fruit Jumble into bowls or plates and sprinkle with nuts, coconut and cinnamon.
Nutrition Facts : Calories 159, Fat 3.9, SaturatedFat 0.7, Cholesterol 1, Sodium 17.8, Carbohydrate 31.6, Fiber 2.6, Sugar 25.7, Protein 2.7
JUMBLEBERRY JAM
If you have berries that need using up, boil them down into jars of preserve in mere minutes
Provided by Sara Buenfeld
Categories Afternoon tea, Condiment
Time 27m
Yield Makes approx 4kg/9lb (8-9 jars)
Number Of Ingredients 3
Steps:
- Before you start, sterilise your jars and put a plate in the freezer to chill.
- Tip the berries, lemon juice and sugar into a preserving pan. Gently heat, stirring occasionally with a wooden spoon, until the sugar has melted and fruits are juicy.
- Bring to the boil and boil rapidly for 5 mins. Remove from the heat and drop a little of the mixture onto the chilled plate. Push your finger through it; it should wrinkle and have set like jam. If it doesn't, boil for 2 mins more, then test again and, if necessary, keep repeating until it's ready.
- The top of the jam may look like it has sediment on it, but if you stir it well as it cools, it should disappear. Allow to cool and settle for 10-15 mins before ladling into sterilised jars and sealing. The jam will keep unopened for 1 year but, once opened, store in the fridge.
Nutrition Facts : Calories 31 calories, Carbohydrate 8 grams carbohydrates, Sugar 8 grams sugar
OATMEAL JUMBLE COOKIES
I combined a favorite bar recipe and cookie recipe to come up with these cookies. They stay chewy and keep well.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 6 dozen.
Number Of Ingredients 14
Steps:
- In a large bowl, cream butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in molasses and vanilla. Combine the oats, flour, baking powder, salt and cinnamon; gradually add to creamed mixture and mix well. Stir in walnuts, chips and cranberries., Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 10-12 minutes or until edges are lightly browned. Remove to wire racks to cool.
Nutrition Facts : Calories 122 calories, Fat 6g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 71mg sodium, Carbohydrate 17g carbohydrate (10g sugars, Fiber 1g fiber), Protein 2g protein.
FRUIT JUMBLES
From a Hospital Auxiliary cookbook called, "Cooking in General". Preparation time includes setting time.
Provided by Recipe Junkie
Categories Dessert
Time 1h
Yield 42 cookies
Number Of Ingredients 8
Steps:
- Melt butter in skillet over low heat.
- Add raisins and stir.
- Beat eggs well.
- Blend in sugar and beat.
- Add to fruit mixture.
- Cook over low heat for 15 minutes, stirring occasionally.
- Remove from heat.
- Stir in vanilla, nuts, coconut, and crumbs.
- Drop by teaspoon onto wax paper.
- Let stand until set.
Nutrition Facts : Calories 61.1, Fat 2.2, SaturatedFat 0.9, Cholesterol 11.5, Sodium 33.5, Carbohydrate 10, Fiber 0.4, Sugar 8, Protein 0.9
JUMBLE COOKIES
These are amazing giant cookies that are chock full of everything good - almonds, pecans, chocolate chips and raisins. My dh, who can't stand raisins, couldn't keep his hands off of these cookies. Don't chop your pecan halves and leave the almonds in larger pieces as well. You're going to love these!
Provided by angie_pangie
Categories Dessert
Time 47m
Yield 1 cookie, 36 serving(s)
Number Of Ingredients 12
Steps:
- Line cookie sheet with parchment paper, foil or silicone.
- Preheat oven to 350°F
- Sift together flour, baking soda and salt, set aside.
- In large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds.
- Beat in sugars until combined.
- Beat in eggs and vanilla.
- Beat in as much of the flour mixture as you can and add any remaining flour by hand, if necessary.
- Stir in nuts, raisins, and chocolate pieces.
- Using 1/4 cup of dough for each cookie, drop dough about 3 inches apart onto cookie sheet.
- Bake in preheated oven for 12 to 15 minutes or until golden and set. The centers with be paler than the edges.
- Let cookies stand on cookie sheet for 5 minutes then transfer to a wire race; let cool.
Nutrition Facts : Calories 267.2, Fat 15.6, SaturatedFat 6.1, Cholesterol 27.6, Sodium 109.5, Carbohydrate 30.2, Fiber 2.4, Sugar 19.7, Protein 3.7
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