DRIED FRUIT AND NUT BITES
These are good energy treats with plenty of healthy fats to satisfy a snacker.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 20
Number Of Ingredients 5
Steps:
- In a food processor, pulse dried fruit; transfer to a bowl.
- Pulse nuts and seeds until finely chopped and add to dried fruit with a dash of cinnamon and a pinch of salt.
- Knead together and form 1-inch balls; roll each ball in sesame seeds.
Nutrition Facts : Calories 371 g, Fat 26 g, Fiber 6 g, Protein 10 g, SaturatedFat 3 g
DRIED FRUIT AND NUTS
Provided by Ellie Krieger
Time 1m
Yield 1 serving
Number Of Ingredients 2
Steps:
- Combine nuts and fruit.
Nutrition Facts : Calories 263 calorie, Fat 18 grams, SaturatedFat 2.4 grams, Carbohydrate 23 grams, Fiber 4 grams, Protein 6 grams
DRIED-FRUIT-AND-NUT BSTEEYAS
Steps:
- For the fruit: mix all ingredients in 1/4 cup of warm water and leave to macerate and rehydrate for at least four hours.
- For the nuts: lightly grease a baking sheet and set aside. In a skillet, melt sugar over medium heat and cook, swirling the pan, until it reaches a dark caramel color. Add butter, then nuts, and stir until nuts are covered with caramel and butter, about 5 minutes. Spread mixture on baking sheet to cool.
- For the almond cream: beat butter and sugar together in a bowl until smooth, add egg yolk, mix well, then stir in flour, cinnamon and ginger.
- Preheat oven to 375 degrees. Line a baking sheet with parchment and set aside.
- Cut phyllo sheets in half and work with three pieces at a time, keeping the remaining sheets covered with plastic wrap so they don't dry out. Brush one piece with melted butter, place another half sheet on top at a 45-degree angle and brush with more butter. Place third in opposite direction at a 45-degree angle and brush with butter. Carefully lifting sheets, slide a 4-inch saucer under phyllo. Spread 1/8 of almond cream in phyllo center, sprinkle almond cream with 1/4 of nuts and 1/4 of fruit, then cover with another 1/8 of cream. Fold phyllo flaps over center, creating a disk- shaped pie. Brush with butter. Repeat to make three more bsteeyas. Place on baking sheet.
- Bake until golden brown, about 15 minutes, turning over after 7 minutes. Remove from oven. Dust with a little sugar and cinnamon. Serve with ginger ice cream.
Nutrition Facts : @context http, Calories 622, UnsaturatedFat 14 grams, Carbohydrate 61 grams, Fat 38 grams, Fiber 4 grams, Protein 7 grams, SaturatedFat 18 grams, Sodium 145 milligrams, Sugar 39 grams, TransFat 1 gram
FRUIT-NUT TREATS
Provided by Food Network Kitchen
Yield 12
Number Of Ingredients 0
Steps:
- Make Rice Krispies Treats as the label directs, adding 1/4 cup sesame seeds and 1/2 cup each dried fruit and sunflower seeds with the cereal.
DRIED FRUIT AND NUT CAKE
From Alice Medrich's book Pure Dessert. These are basically fruit and nuts with a bit of flour and eggs to bind them together. Exceptionally easy to make, delicious and nutritious, this cake makes not just a fantastic snack, but also a perfect addition to the cheese platter. The fruits can be varied, and as long as they are natural, unsulfered and of a good quality, the end result will be terrific.
Provided by Bren in LR
Categories Dessert
Time 1h45m
Yield 2 small loaves
Number Of Ingredients 10
Steps:
- Position an oven rack in the lower third of the oven and preheat the oven to 300 degrees. Line the bottom and sides of one large 9 x 5 inch loaf pan or 2 smaller 8 x 4 loaf pans.
- In a large bowl, whisk the flour with the salt, baking powder and baking soda to combine. Add the brown sugar, all the dried fruit, and nuts and mix thoroughly with your fingers. Set aside.
- In a small bowl, beat the eggs with the vanilla extract until light. Pour the egg mixture over the dry ingredients and mix well with a wooden spoon or your hands until all the fruits and nuts are coated with batter. Scrape into the prepared pan (pans).
- Bake until the top is deep golden brown and the batter clinging to the fruit seems set, about 1 hour for smaller loaves, 10-15 minutes longer for a large loaf. Tent loosely with foil if the cake appears to be browning too much. Cook completely in the pan(s) on a rack.
- When completely cool, remove the cake from the pan(s). The cake keeps, wrapped airtight in foil or plastic wrap, for several weeks at room temperature or at least 3 months in the refrigerator. It can also be frozen for at least 6 months.
- To serve, cut into thin slices with a sharp heavy knife.
ZUCCHINI BREAD WITH DRIED FRUITS AND NUTS
Fall is approaching and this recipe will have your taste buds dancing for joy!
Provided by Sue
Categories Zucchini Bread
Time 1h30m
Yield 20
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9x5-inch loaf pans.
- Shred zucchini and squeeze as much moisture out as possible. Continue until you have 2 cups squeezed, dried zucchini.
- Beat sugar, vegetable oil, and eggs together in a large bowl. Blend in zucchini, sour cream, and orange extract. Stir in raisings, cranberries, apricots, and pecans. Mix in flour, baking powder, and baking soda. Divide batter evenly between the prepared loaf pans.
- Bake in the preheated oven until a toothpick inserted in the centers comes out clean, about 60 minutes.
Nutrition Facts : Calories 311.6 calories, Carbohydrate 46.4 g, Cholesterol 33 mg, Fat 13.2 g, Fiber 2.4 g, Protein 4.6 g, SaturatedFat 3 g, Sodium 90.4 mg, Sugar 27.5 g
DRIED-FRUIT-AND-NUT HEALTH BARS
These nutrient-dense oat bars are packed with dried fruit, cherries, blueberries, and papaya, as well as nuts, and flaxseed. And there's no refined sugar, they're sweetened with pureed dates and honey -- and just right for a snack or breakfast on the go.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 16
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees. Place dates in a small saucepan, cover with cold water, and bring to a simmer. Drain reserving cooking water. Puree dates in a food processor with honey and 1/4 cup reserved cooking water until smooth.
- Coat an 8-inch square baking pan with cooking spray and line with parchment paper leaving a 2-inch overhang on all sides. Mix oats or quinoa flakes, nuts, papaya, cherries, blueberries, bran, flaxseed, wheat germ, salt, and cinnamon in a large bowl. Mix in date puree. The mixture should be moist enough to hold together. If necessary, add up to 1/2 cup more cooking water. Press mixture into pan.
- Bake until center is firm and edges are golden, about 20 to 25 minutes. Let cool in pan on a wire rack. Cut into 16 bars.
NUT AND FRUIT BREAD
This is another great holiday bread to make that belonged to my mother. She sometimes served this one, and it is a very old recipe. This bread is good the first day, but better the second. You may use dates instead of raisins if you wish.
Provided by Carol
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Yield 10
Number Of Ingredients 10
Steps:
- Grease an 8 x 5 inch loaf tin thoroughly. Preheat oven to 350 degrees F (175 degrees C).
- In a small bowl, beat the egg well. Mix in milk and melted butter or shortening.
- Sift flour, baking powder, and salt together into a mixing bowl. Add sugar, nuts, raisins and orange rind; mix well. Blend egg mixture into fruit and nut mixture until flour is just moistened. Turn batter into greased loaf tin, and allow to stand for 20 minutes.
- Place pan in the center of the oven. Bake for 55 to 60 minutes. Turn bread out on wire rack, and cool for several hours before slicing.
Nutrition Facts : Calories 271.7 calories, Carbohydrate 43.6 g, Cholesterol 26.7 mg, Fat 9.3 g, Fiber 1.9 g, Protein 5.8 g, SaturatedFat 2.5 g, Sodium 347 mg, Sugar 20.1 g
DRIED FRUIT AND NUT CROSTATA
Provided by Bon Appétit Test Kitchen
Categories Dessert Bake Quick & Easy Yogurt High Fiber Oscars Mother's Day Dried Fruit Date Fig Pistachio Anniversary Shower Party Potluck Bon Appétit Peanut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Line baking sheet with parchment paper. Whisk egg, 2 tablespoons brown sugar, 2 tablespoons melted butter, honey, and 1 teaspoon orange peel in medium bowl. Set aside 1 tablespoon nuts for garnish. Add remaining nuts and all dried fruit to bowl with egg mixture; toss filling to coat. Unroll crust onto prepared sheet. Spoon filling into center of crust; spread out in even layer, leaving 1 1/2- to 2-inch border. Fold crust edges over filling, pleating occasionally. Brush crust with remaining 1/2 tablespoon melted butter. Finely chop reserved 1 tablespoon nuts. Mix chopped nuts and remaining 1/2 tablespoon brown sugar in small bowl. Sprinkle over crust.
- Bake crostata until crust is golden brown and filling is bubbling in center, about 40 minutes.
- Stir yogurt and remaining 3/4 teaspoon orange peel in small bowl. Serve crostata warm or at room temperature with orange-flavored yogurt.
GLAZED DRIED FRUIT AND NUT BARS
Looking for easy dessert bars using Betty Crocker® sugar cookie mix? Then check out this fruit and nut dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h10m
Yield 32
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. In large bowl, stir cookie crust ingredients until well blended. Press dough in bottom of ungreased 13x9-inch pan. Bake 14 to 16 minutes or until golden brown. Cool 10 minutes.
- Meanwhile, in 2-quart saucepan, heat orange marmalade to boiling over medium-high heat, stirring constantly. Boil 3 to 4 minutes, stirring frequently, until slightly thickened. Stir in remaining filling ingredients until well mixed. Spread evenly over cookie crust.
- Bake about 15 minutes longer or until edges are golden brown and filling is set. Cool completely, about 30 minutes. For bars, cut into 8 rows by 4 rows.
Nutrition Facts : Calories 190, Carbohydrate 29 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 2 1/2 g, ServingSize 1 Bar, Sodium 70 mg, Sugar 20 g, TransFat 1/2 g
DRIED FRUITS AND NUTS
Categories Fruit Nut Christmas Quick & Easy High Fiber Low Sodium Wheat/Gluten-Free Raisin Date Apricot Pistachio Walnut Winter Gourmet
Yield Makes 3 cups
Number Of Ingredients 6
Steps:
- In a bowl toss ingredients to combine well.
DRIED FRUIT AND NUT BISCOTTI
I found this recipe in a magazine years ago and use a different combination of nuts and fruits every time I make it, but dried apricots and pistachio nuts work well here. You might need to adjust the baking and drying times, depending on your oven. Enjoy!
Provided by nadinep
Categories Dessert
Time 1h50m
Yield 30 biscuits
Number Of Ingredients 7
Steps:
- Sift the dry ingredients into a bowl.
- Add eggs, nuts and fruit.
- Mix well.
- Put into a greased loaf pan and bake on 180 degrees for about 40 minutes.
- Cool and turn out of pan.
- Slice loaf as thinly as possible and layer on large oven tray.
- Reduce oven to low temperature and place tray in oven to dry out biscotti for approximately another 40 minutes.
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