Charlies Tutti Frutti Recipes

CHARLIE'S TUTTI-FRUTTI

Steps:

• In a blender, blend the cantaloupe, watermelon, papaya, carrot juice, orange juice, beet juice, apples and prickly pears if using with ice. Serve icy cold.
• Cook's Note:.
• You could substitute kiwi or any of your favorite fruits for the prickly pear (or any of the other fruits) to create your own version of tutti-frutti.

TUTTI FRUTTI SMOOTHIE

Steps:

• In a blender, combine strawberries, blueberries, banana, and pineapple until smooth. Add tofu and ice cubes and liquefy. Serve immediately.

TUTTI-FRUTTI

Steps:

• In a large bowl, combine the butter, milk, almond extract and salt. Gradually stir in confectioners' sugar until a stiff dough is formed. , Turn onto a surface lightly dusted with confectioners' sugar. Knead 15-20 times or until mixture forms a smooth ball. Knead in candied fruit. Shape into 1-in. balls, then roll in almonds. Cover and refrigerate for 1 hour. , Store in an airtight container in the refrigerator.

TUTTI-FRUTTI

Steps:

• Exact quantities cannot be given for the tutti-frutti. Preferably, start at the beginning of the fresh fruit season - if you start later, the variety of fruits will be more limited. Pour 1 bottle of brandy into a large crock or big preserving jar. Add hulled, washed and drained strawberries and their weight in sugar. Cover the crock and let it stand in a cool place. As other fruits come into season, add them in any desired quantity with their weight in sugar. Add more brandy if the fruits are not completely covered. You may add other berries, cherries, seeded grapes, peeled and pitted peaches, peeled and cored pears, pitted and halved plums or apricots. When the crock is full, cover securely. Leave 3 months before using.

TUTTI FRUTTI

Steps:

• Pour brandy into a crock; add 1 cup of the sugar and 1 cup ripe strawberries.
• Stir thoroughly.
• Add the remaining fruits when each is in season with 1 cup of sugar for each cup of fruit (additional brandy is not neccessary), stirring well after each addition.

TUTTI-FRUTTI ROUNDS

Steps:

• Break the chocolate straight into a large microwave-proof bowl. Using a round-bladed knife, cut the butter into rough chunks and add to the chocolate. Microwave on medium for about 3 minutes, stirring once, until melted. If you don't have a microwave, get an adult to pour a few centimetres of boiling water from a kettle into a small saucepan. Set the bowl over the pan so that it doesn't touch the water, and let the water bubble very gently until the chocolate and butter have melted. Stir the mixture until smooth, then set aside to allow it to cool to room temperature, stirring once or twice as it cools.
• While the chocolate is cooling, place the biscuits in a large bowl and scrunch them with your hands. Tip the pieces into a large, thick freezer bag and seal the top. Crush the biscuits into little crumbs by bashing them with a rolling pin. Don't completely crush them - they should have some crunch left in them.
• Rinse the cherries or angelica in a sieve under a warm water tap and pat dry with kitchen paper. Then cut them into pieces so they are the same size as the cranberries and raisins. Stir the biscuits and all the fruits into the melted chocolate and butter, then chill in the bowl for about 2 hours until the mixture is almost solid.
• Tear off a sheet of cling film and spread it out on a work surface. Scoop out half of the chilled mixture, shape into a long roll on top of the cling film, then wrap it up. Roll into a sausage the diameter of a £2 coin. Repeat with the remaining mixture, using another sheet of cling film. Chill overnight to firm up. The rolls can be kept in the fridge for up to 3 days or frozen for up to 2 months.
• Unwrap each roll and carefully cut into 16 rounds - you might find a serrated knife easier for this. To give as presents, arrange the rounds on paper plates, covered in cling film, or in pretty boxes.

TUTTI-FRUTTI FAVORITES

Steps:

• In a mixing bowl, cream shortening and sugar. Beat in molasses and honey. Add eggs, one at a time, beating well after each addition. Combine flour, oats, baking soda, salt and cinnamon; gradually add to the creamed mixture. Stir in cornflakes, dried fruit and raisins. Drop by teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350 degrees F for 14-16 minutes or until the edges are firm. Remove to wire racks to cool.

TUTTI-FRUTTI CUPS

Steps:

• In a large bowl, combine all ingredients. Fill 8-oz. plastic cups three-fourths full; cover and freeze for about 4 hours or until solid. Remove from the freezer 30 minutes before serving.