b>fruit, candied fruit and Grand Marnier. Set aside, covered, overnight.
For the fruit and
0\u00b0F.
For the fruit and nut seasoning, heat 1 tbsp
Heat grill to low, 325 degrees 350 degrees .
Assemble kabobs, alternating different vegetables and pineapple on wooden skewers.
Combine all ingredients for marinade in medium bowl and mix well.
Brush marinade onto fruit and veggie kabobs.
Line grill with Reynolds Wrap(R) Aluminum Foil.
Place kabobs on grill on aluminum foil and grill for 10 to 15 minutes, or until veggies are desired doneness.
Transfer kabobs to plate to cool before serving.
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.
aucepan, heat the cream, milk, and vanilla over medium heat, stirring
Using an immersion blender, or regular blender, blend frozen fruits, banana, and ice until smooth.
Add in spinach a little at a time, blending thoroughly after each addition.
Sweeten to taste.
Serve immediately.
Soak the prunes and raisins in lukewarm water for
x raisins, dried cranberries, currants and brandy in a large bowl.
Pour the milk and coconut milk into a pan
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.
Pour 3 cups of boiling water over the tea bags and let steep for 5 mins. Take out the tea bags and stir in the sugar and lime juice. Refrigerate the tea.
Scrape the pulp from the passion fruit and mix it with the tea, rum and mineral water. Pour the cocktail into the glasses over the crushed ice and serve garnished with mint.
quare cake pan. Line base and sides with parchment paper.
isk in Almond Breeze almondmilk and stock and bring to a simmer
u will be adding the fruit to it later.
nother bowl, add sugar, salt, and a little of the flour
Place all ingredients except fruit and nuts in bread machine according
ower third of the oven and preheat the oven to 300
Preheat oven to 325\u00b0.
Lightly grease cookie sheet.
Coarsely chop the dried fruit.
In a medium bowl, combine coconut, sugar, flour and salt.
Stir in the egg whites and vanilla.
Stir in the chopped fruit and walnuts.
Drop rounded teaspoonfuls of dough 1-inch apart onto the cookie sheet.
Bake for 15 minutes or until edges of the macaroons are golden.
Remove macaroons to cool. Repeat with remaining dough.
If using fresh fruit with canned fruit, drain canned fruit and combine the two before mixing the pudding.
Mix buttermilk and pudding together.
Fold in Cool Whip.
Place 1/2 of fruit in bowl. Top with pudding mixture and remaining fruit on top.
Makes 10 servings/169 calories per serving.
Simmer juice, vinegar and spices for 10 minutes.
Add fruit and simmer for 5 minutes.
Soften gelatin in 2 tablespoons of cold water.
Strain fruit and add jello and gelatin to hot juice.
Stir until dissolved.
When cool, add fruits and mold in oiled salad mold.
Chill.
Serves 10 to 12.
Excellent with ham or turkey.