NO-BAKE FRUIT BALLS
Some folks claim to not like fruit cake. But no one ever turns down our scrumptious, coconut-kissed No-Bake Fruit Balls!
Provided by My Food and Family
Categories Home
Time 3h20m
Yield Makes 30 servings, 2 balls each.
Number Of Ingredients 7
Steps:
- Combine marshmallows, cracker crumbs, cherries, sweetened condensed milk and pecans; mix well.
- Shape dough evenly into 5 dozen balls, each about 1 inch in diameter. Roll balls in coconut until evenly coated.
- Refrigerate 3 hours or until firm. Store in airtight container in refrigerator.
Nutrition Facts : Calories 160, Fat 7 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 95 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
NO BAKE FRUITCAKE
This fruitcake recipe using crushed vanilla wafer cookies, cherries, pecans, raisins, and coconut is easy to make and requires no baking whatsoever.
Provided by Ann Hammock
Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes
Yield 18
Number Of Ingredients 8
Steps:
- In a large bowl mix the candied cherries, chopped pecans, sweetened condensed milk, coconut milk, flaked coconut, raisins, vanilla, and crushed vanilla wafers. Batter will be very stiff. Place into pan and store in the refrigerator.
Nutrition Facts : Calories 475.1 calories, Carbohydrate 53.4 g, Cholesterol 7.4 mg, Fat 28.8 g, Fiber 3.6 g, Protein 5.6 g, SaturatedFat 8.8 g, Sodium 116 mg, Sugar 31.7 g
PUMPKIN-SPICED MINI "CAKE" BALLS
Provided by Food Network
Time 25m
Yield 12 servings
Number Of Ingredients 6
Steps:
- 1. Beat pudding mix, spice and milk with whisk in medium bowl for 2 min. Stir in COOL WHIP.
- 2. Cut a thin slice off each donut hole; discard. Cut donuts in half; fill with pudding mixture. Press each together gently to secure.
- 3. Place cut-sides down on plate. Drizzle with chocolate.
- Variation: Do not cut slices off bottoms of donut holes. Prepare recipe as directed. Insert lollipop stick into center of each donut hole to serve.
FREE RANGE FRUITCAKE
Steps:
- Combine dried fruits, candied ginger and both zests. Add rum and macerate overnight, or microwave for 5 minutes to re-hydrate fruit.
- Place fruit and liquid in a non-reactive pot with the sugar, butter, apple juice and spices. Bring mixture to a boil stirring often, then reduce heat and simmer for 5 to 10 minutes. Remove from heat and cool for at least 15 minutes. (Batter can be completed up to this point, then covered and refrigerated for up to 2 days. Bring to room temperature before completing cake.)
- Heat oven to 325 degrees.
- Combine dry ingredients and sift into fruit mixture. Quickly bring batter together with a large wooden spoon, then stir in eggs one at a time until completely integrated, then fold in nuts. Spoon into a 10-inch non-stick loaf pan and bake for 1 hour. Check for doneness by inserting toothpick into the middle of the cake. If it comes out clean, it's done. If not, bake another 10 minutes, and check again.
- Remove cake from oven and place on cooling rack or trivet. Baste or spritz top with brandy and allow to cool completely before turning out from pan.
- When cake is completely cooled, seal in a tight sealing, food safe container. Every 2 to 3 days, feel the cake and if dry, spritz with brandy. The cake's flavor will enhance considerably over the next two weeks. If you decide to give the cake as a gift, be sure to tell the recipient that they are very lucky indeed.
NO-BAKE STICKY TOFFEE BALLS
These easy-to-make treats are inspired by the classic British dessert: sticky toffee pudding. As a decorating option, instead of sanding sugar, roll them in confectioners' sugar combined with a large pinch of ground cinnamon.
Provided by Food Network Kitchen
Categories dessert
Time 1h20m
Yield about 30 balls
Number Of Ingredients 9
Steps:
- Put the dates, brown sugar and butter in a microwave-safe medium bowl and cover. Microwave on high in 1-minute increments, stirring in between, until the butter has melted.
- Transfer the mixture to a food processor and pulse until smooth. Add the walnuts, orange zest, vanilla, salt and graham crackers and pulse until the mixture comes together into a stiff and slightly tacky ball. Scoop heaping teaspoonfuls of dough and roll them into balls. Refrigerate the balls until firm, about 1 hour.
- Roll the chilled balls in sanding sugar. The sticky toffee balls can be refrigerated for up to 3 days.
TEA FRUITCAKE
Steps:
- In a medium sized bowl mix together the raisins, currants, cherries, apricots, walnuts, lemon zest and brandy. Cover and allow to macerate, covered in the refrigerator for at least 24 hours and up to 7 days, stirring occasionally. Drain off any excess liquid before making batter. Preheat oven to 350 degrees F. Butter and flour two 9 by 5-inch loaf pans. In an electric mixer cream the butter and the brown sugar until light and fluffy. Add the eggs one at a time and beat well. Sift together the dry ingredients and toss 1/2-cup of this mixture with the fruits. Add the remainder of the dry ingredients in 2 batches to the butter mixture, alternating with the orange juice and brandy. Beat until incorporated. Fold in the floured fruits and spoon batter equally into the prepared pans. Bake for 1 hour 15 minutes to 1 hour and a half or until a toothpick inserted comes out clean.
CHERRY-ALMOND FRUITCAKE
Steps:
- Preheat the oven to 325 degrees F. Grease an 8 x 4-inch loaf pan and line the bottom with parchment or wax paper.
- Place the raisins and sherry in a small saucepan and heat gently for 5 minutes so the raisins will absorb the sherry. Remove from the heat and stir in the cherries and 3 tablespoons of the ground almonds. Set aside.
- In a separate bowl, cream the butter and sugar until fluffy. Beat in the egg yolks and almond extract, and stir in the remaining ground almonds. Fold in the raisins and cherries.
- Beat the egg whites until they form stiff peaks and fold gently into the cherry batter with a large metal spoon.
- Pour into the prepared pan and bake for about 1 hour, or until a skewer inserted in the middle comes out clean. Cool in the loaf pan. If desired, turn the cooled cake over, poke a few holes in the bottom, and drizzle it with a few tablespoons of sweet sherry. Store in an airtight container for up to 2 weeks.
NO-BAKE COOKIE DOUGH BALLS
Who doesn't love to eat raw cookie dough? Now you can indulge in this sweet treat without worrying about food-borne illness, and bonus -- they are way healthier than traditional cookies.
Provided by Catherine McCord
Categories dessert
Time 10m
Yield About twenty-five 1-inch cookie dough balls
Number Of Ingredients 9
Steps:
- Place the oats, chocolate chips, coconut flakes, flaxseed, peanut butter, honey, chia seeds and vanilla in a food processor and pulse until thoroughly combined.
- Scoop the dough with a small ice cream scoop then use your hands to roll the mixture into 1-inch balls. Roll each ball in the sprinkles. Serve or refrigerate in an airtight container.
NO-BAKE FRUITCAKE
"Keep your oven free for other holiday baking with this easy recipe," suggests Joy Maynard of St. Ignatius, Montana.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 1 loaf
Number Of Ingredients 12
Steps:
- Line a 9x5-in. loaf pan with waxed paper; coat the paper with cooking spray; set aside. In a saucepan, combine milk and orange juice concentrate. Add marshmallows; cook and stir until marshmallows are melted and mixture is smooth. Remove from the heat. Stir in remaining ingredients; mix well. Pat into prepared pan. Cover and refrigerate for at least 8 hours.
Nutrition Facts : Calories 279 calories, Fat 7g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 160mg sodium, Carbohydrate 53g carbohydrate (33g sugars, Fiber 3g fiber), Protein 5g protein.
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