Preheat oven to 350\u00b0F. Grease 2 - 12-cup mini muffin trays. Cut 24 - 2 1/2 inch discs out of pie dough. Use to line muffin trays. Chill. Cut 24 - 1 1/2 inch stars from remaining pie dough. Set aside.
Distribute fruit filling between tart shells. Brush edges with egg. Place stars over fruit mixture and press edges to seal. Brush with egg and bake for 20 mins, or until pastry is golden. Serve dusted with powdered sugar.
Preheat oven to 325\u00b0F. Lightly grease and line 8 mini loaf pans with parchment paper.
Bring dried fruit, oil and 1/4 cup water to a boil. Reduce heat and simmer for 5 mins. Remove from heat and stir in sherry and egg. Add cake mix and almonds, mixing well to combine. Spoon into holes and smooth surfaces. Bake for 35-40 mins, or until a skewer inserted in the center comes out clean. Let cool in pans.
mong crusts and top with fruit to serve.
eat tasting easy to make fruit skewers for kids. A great
Roll cookie dough into 1\" balls.
Place one ball in each section of mini muffin pan.
Bake approximately 8-10 minutes at 350 degrees.
Once done, immediately form tart shape with a wooden tart shaper.
Cool a few minutes then move to cooling rack.
Remove from pans (toothpicks are helpful).
Cool completely.
Mix softened cream cheese with sugar; add desired amount of whipped topping and crushed pineapple.
Fill each tart with the cream cheese mixture.
Top with thinly sliced fresh fruit of choice.
and place in an ungreased mini muffin tin.
Press dough
Preheat oven to 300\u00b0. Combine fruit and nuts with 1/4 cup flour; set aside. Cream together butter and sugar. Beat in eggs, one at a time. Mix in vanilla. Combine remaining 1 3/4 cups flour, salt and baking soda. Add to creamed mixture alternately with 1/2 cup apple juice. Start and end with flour mixture. Stir in fruit and nuts. Spoon batter into 2 (9 x 5-inch) loaf pans. Bake for 60 to 70 minutes or until toothpick inserted comes out clean. Cool. Makes 2 fruit cakes.
huck in the cup of fruit. mix on the turner. If
mix cream cheese, eggs, sugar and vanilla until well blended.
In a separate bowl, mix graham crackers, butter and sugar.
press crumbly graham cracker mix into liners in muffin tin.
Pour filling mixture over crust, about 3/4 of the way up.
bake 15 minutes at 375.
remove and cool.
put your favorite fruit and syrup, if you wish on top.
Chill until serving.
arge pot, melt butter and mini marshmallows over low heat (about
wo 12-cavity tartlet pans. Fill each cavity with fruit mince.
In a large bowl, combine fruits, marshmallows and pecans.
Fold in the Cool Whip topping and the mayonnaise into the fruit; toss lightly to combine well.
Transfer the mixture to a 8x8-inch dish.
Chill in the freezer for about 1 hour (NOT until solid).
Cut into squares.
*note* make sure that the canned fruit is VERY well drained, I like to pat off any excess moisture with a paper towel.
Also, if you plan to double this recipe, prepare in TWO separate pans.
tir gently to combine.
MINI PHYLLO CUPS: Preheat oven to
Make the fruit salad: Combine the fresh fruits
Drain all fruit well then mix all ingredients together.
Let sit in refrigerator overnight for best flavor.
Makes a lot. Recipe may be halved.
often sold near fresh fruit).
IF MAKING TART SHELLS
Preheat oven to 325\u00b0F. Lightly grease 8 mini loaf pans. Line bases with parchment paper.
Bring fruit, 1/4 cup water and oil to a boil. Reduce heat and simmer, uncovered, for 5 mins. Let cool then beat in sherry and egg. Add cake mix and almonds and mix until combined. Distribute between loaf pans, smooth tops and bake for 35-40 mins, until a skewer inserted in the center comes out clean. Let cool completely in pans.
Directions for Filling:.
Prepare fruit. Put prepared fruit into 8\" x 8
uality marshmallows.
Tip: If fruit flavored is not your thing
Read entire recipe before beginning: