Candied Fruit Platter Recipes
CANDIED FRUIT PLATTER
Yummy chocolate-dipped fruits make a perfect dessert and a pretty arrangement on your table. I like to use them for brunches or buffets. -Dina Nicastro, Thornhill, Ontario
Provided by Taste of Home
Categories Appetizers Desserts
Time 1h15m
Yield varies.
Number Of Ingredients 8
Steps:
- Prepare fruit; pat dry with paper towels. Microwave unwrapped candies, one at a time, for 10 seconds each. Wrap softened candies around strawberries and pretzel sticks as desired., In a microwave, melt milk chocolate chips and 2 tablespoons shortening; stir until smooth. Repeat with semisweet chocolate chips and remaining shortening. Melt candy coating; stir until smooth., Dip fruit and pretzels into melted coatings; decorate as desired. Sprinkle with coconut and pecans if desired. Place on waxed paper; let stand until set.
Nutrition Facts :
CANDIED FRUIT COOKIES
One more cooky recipe from the old Swedish church cookbook. This book was published in the 1940's. Heirloom recipes....
Provided by RenMyr
Categories Dessert
Time 35m
Yield 45 serving(s)
Number Of Ingredients 9
Steps:
- Cream shortening with sugar until fluffy.
- Blend in unbeaten egg.
- Sift flour with salt and baking powder.
- Add vanilla to milk and add to creamed ingredients alternately with flour.
- Cut candied fruits fine and add to mixture.
- Drop on greased baking sheet.
- Top each cookie with half candied cherry.
- Bake in a moderate oven -- (375 degrees) for about 10 minutes.
Nutrition Facts : Calories 66.4, Fat 2.5, SaturatedFat 0.7, Cholesterol 5.1, Sodium 53.1, Carbohydrate 10, Fiber 0.2, Sugar 4.5, Protein 0.9
OLD-FASHIONED FRUITCAKE COOKIES
Old-Fashioned Fruitcake Cookies are loaded with candied cherries, candied pineapple, pecans and the fabulous flavors and colors of Christmas, making them a fun and festive addition to any Christmas cookie tray. And hey, even if you don't like fruitcake, we'd venture to bet you'll love these tasty little beauties!
Provided by Tracey | The Kitchen is My Playground
Categories Cookies
Time 52m
Number Of Ingredients 13
Steps:
- Combine chopped candied cherries, pineapple, raisins/dates, and pecans in a bowl. Sprinkle with 1/4 cup of the flour; mix well to coat. Set aside.
- Cream butter and sugar with an electric mixer until fluffy, about 2-3 minutes. Add egg, buttermilk, vanilla extract, and almond extract. Beat on medium speed until well combined, light, and creamy.
- By hand, stir in fruit mixture, remaining flour, baking soda, and salt.
- Drop approximately one tablespoon of dough 2 inches apart onto cookie sheets. Bake at 350℉ for 10-12 minutes until the edges and centers look cooked through.
- Cool on baking sheet for 2 minutes then remove to cooling racks to cool completely.
- For the candied cherries, you can use red, green, or a combination of 1/2 cup of each. We always use a combination of both colors.
- We do not recommend substituting fruit cake mix for the candied cherries and candied pineapple. Though it's already chopped (which is nice), fruit cake mix also contains lemon peel/citron, which is strong flavored and overpowering in these cookies.
- If you're like me and like to under-bake your cookies, note that these fruitcake cookies do not lend themselves well to under-baking. Fruitcake cookies get more moist as they sit, and will turn too gooey if under-baked.
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- Using the point of a sharp knife, cut the peels of the oranges, tangelos, or tangerines into quarters. Using the bowl of a spoon, loosen the peel from the pulp and membrane of the fruit, leaving the white pith attached to the peel. (Save the pulp of the fruit for another use.)
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