0\u00b0F.
For the fruit and nut seasoning, heat 1 tbsp oil
b>fruit, candied fruit and Grand Marnier. Set aside, covered, overnight.
For the fruit and nut
Arrange 24 small candy paper cups on a tray.
Combine three-quarters of the melted chocolate, cookies and fruit and nut mix in a medium bowl. Spoon into candy cups.
Using a fork, drizzle with remaining chocolate. Refrigerate for 15-20 mins until chocolate is firm.
Variation: Add 1/2 cup chopped glace cherries.
Variation: Add 1/2 cup chopped marshmallow or Turkish delight to the mix.
Variation: Use milk or dark chocolate to drizzle instead of white.
n 8 inch square cake pan. Line base and sides with parchment
HE DAY YOU BAKE THE CAKE:
Pre-heat oven to
wer third of the oven and preheat the oven to
Soak the dried fruit in 2 cups boiling water
Combine walnuts, dates, raisins and baking soda.
Add boiling water and set aside.
Combine sugar and oil in mixing bowl.
Add flour, then eggs, one at a time, blending well.
Add vanilla and lemon rind.
Stir in fruit and nut mixture.
Put in greased loaf pan.
Bake at 350\u00b0 for approximately 1 1/2 hours.
orange juice, zest, ground spices and honey to a boil. Remove
Preheat the oven to 350\u00b0F. Grease a foil-lined 8 x 4-inch loaf pan.
Mix sugar, yogurt, buttermilk, eggs and oil in a large bowl. Sift flour, baking powder and baking soda into a medium bowl. Fold into batter with the ground hazelnuts, dried fruit and honey. Spoon into prepared pan, smoothing top with a spatula.
Bake for 50-60 mins or until golden and a toothpick inserted into the center comes out clean. Cool in pan 5 mins. Remove from pan; cool completely on a wire rack. Slice and serve with butter.
he pan with parchment paper and dust pan with flour.
This cake is sort of a fruit and nut cake.
So get out the family Bible and follow directions.
Only part from our recipe is how long to bake, but a moderate oven (360\u00b0 to 375\u00b0) has worked. Check figures, too.
dates, mixed peel cherries, pineapple and raisins.
In a separate
Reserve 1 cup of flour to roll nuts and fruit in before adding to other ingredients.
Mix well the first 4 ingredients.
Add fruit and nut mixture, mixing well.
Bake in a 250\u00b0 oven for
3 hours in tube pan.
Combine fruit and nuts.
Mix well.
Cream the first 4 ingredients.
Add the next 7 ingredients. Bake in layers in greased and floured cake pans at 350\u00b0 for 30 minutes.
Place raisins, coconut and nuts in food processor, then cook sugar and milk until it forms soft ball stage.
Add egg yolks and beat until thick.
Add fruit and nuts and spread.
Cook fruit in 1 cup water.
Cool.
Mix ingredients together. Bake at 350\u00b0 for 30 minutes in a 9 x 13-inch pan.
Serve with your favorite topping or ice cream.
This a fruit and nut cake.
Just get out the family Bible and follow directions.
Bake in a moderate oven for 35 minutes or longer at 360\u00b0 to 375\u00b0.
Grease a large skillet with cooking spray and heat over medium-low heat. Add sugar snap peas, cherry tomatoes, fruit and nut mix, mushrooms, bell pepper, and chia seeds. Stir-fry about 2 minutes. Season with cayenne, garlic, and salt. Cook and stir about 2 minutes more.
Stir in egg whites slowly, mixing until they are cooked through, but not crusty, 3 to 5 minutes. Transfer stir-fry to a large bowl and sprinkle with Cheddar cheese. Let cheese melt and serve.
Use dark raisins, nuts (walnuts), extra cherries and mixed fruit.
(You can use dates or currants.)