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.
quare cake pan. Line base and sides with parchment paper.
Preheat oven to 325.
Combine first 5 ingredients, cover and soak overnight.
Using the EVOO, toast the nuts, stirring until golden.
Sautee the apples, onion and celery in coconut oil until tender. Then transfer it to a large mixing bowl.
Add the soaking fruit and nuts to the mix.
Add the remaining ingredients and mix well.
Add enough broth to moisten it well.
Put the dressing in a well greased casserole pan and back for 90 minutes or until done to your liking.
ou will be adding the fruit to it later.
Bring
orange juice, zest, ground spices and honey to a boil. Remove
ver medium heat. Add onions and celery; saute until golden, about
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.
b>and herb stuffing
Sift flour and measure.
Remove one cup of flour and sift it over fruit and nut mixture.
Set aside.
Sift together remaining flour, soda and cream of tartar.
Cream butter and sugar; add flour mixture, then the fruits and nuts.
Separate the eggs, beating the egg whites until stiff.
Fold the egg whites into the rest of cake batter.
Bake at 275\u00b0 for 2 1/2 hours in three 10 3/4 x 4 1/4 x 2 1/2-inch deep pans.
Lightly grease pans, bottom and sides, then cut a piece of wax paper to fit bottom of pans and grease it also.
owl.
Stir together egg and next 2 ingredients; add to
dates, mixed peel cherries, pineapple and raisins.
In a separate
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.
ower third of the oven and preheat the oven to 300
Place all ingredients except fruit and nuts in bread machine according
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.
Cut fruits in small pieces.
Chop nuts.
Sift flour, soda and salt together.
Sift again over fruits and nuts.
Mix.
Cream sugar and butter.
Beat eggs together and then add to butter and sugar mixture.
Add vanilla and cinnamon.
Pour over fruit and nut mixture.
Mix.
Drop by teaspoons on cookie sheets and bake at 350\u00b0 for 25 minutes.
yeast packet, oats, flour, sugar, fruit and nuts.
Mix well.
ake crust, add flour, salt and sugar to work bowl of