FRUIT AND NUT SQUARES
Cranberries, apricots and nuts mix up into a rich and delicious favorite holiday bar.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h30m
Yield 48
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Grease bottom and sides of 13x9-inch pan with shortening or cooking spray. In large bowl, mix 2 cups flour, the brown sugar and butter with fork until crumbly. Press firmly in bottom of pan.
- In same bowl, mix filling ingredients. Spoon onto crust; spread evenly.
- Bake 25 to 30 minutes or until lightly browned. Cool completely, about 45 minutes. For squares, cut into 8 rows by 6 rows.
Nutrition Facts : Calories 130, Carbohydrate 17 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 2 1/2 g, ServingSize 1 Square, Sodium 65 mg, Sugar 11 g, TransFat 0 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.
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
FRUIT 'N' NUT SPREAD
Go ahead...spread on Caralyn Berigan's toast topper a little thick. "I adapted it from a higher-calorie spread without losing its fruity flavor," she reports from Golden, Colorado. "It's excellent on bagels, whole wheat toast and muffins."
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield 1 cup.
Number Of Ingredients 5
Steps:
- In a blender or food processor, combine the cottage cheese, lemon juice and allspice; cover and process until smooth. Stir in fruit and nuts.
Nutrition Facts : Calories 67 calories, Fat 3g fat (0 saturated fat), Cholesterol 3mg cholesterol, Sodium 94mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 1g fiber), Protein 4g protein. Diabetic Exchanges
WARM FRUIT AND NUT SNACK
This snack only takes a few minutes to prepare and it keeps for a month.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 2
Steps:
- In a medium airtight container, combine fruit and nuts. To store, keep at room temperature, up to 1 month.
- Preheat oven or toaster-oven to 350. For 1 serving: Spread 1/3 cup mixture on a small rimmed baking sheet; bake until warm, about 5 minutes. Serve.
Nutrition Facts : Calories 209 g, Fat 12 g, Fiber 3 g, Protein 6 g, SaturatedFat 1 g
FRUIT AND NUT SHORTBREAD
A colorful addition to your Christmas baking.
Provided by Carol
Categories Desserts Cookies Refrigerator Cookie Recipes
Yield 18
Number Of Ingredients 6
Steps:
- Cream butter and sugar. Add yolk and flour. Cut in fruit and nuts. Shape dough into two rolls 2 inches in diameter and roll in waxed paper. Chill overnight.
- Preheat oven to 375 degrees F (190 degrees C).
- While still cold and wax paper still on, take a sharp knife and cut thin slices (1/8 inch). Set on greased cookie sheets, remove wax paper and bake for 10 minutes. (Slightly brown edges).
Nutrition Facts : Calories 227.2 calories, Carbohydrate 27 g, Cholesterol 38.5 mg, Fat 12.7 g, Fiber 0.6 g, Protein 2.2 g, SaturatedFat 6.8 g, Sodium 80.7 mg, Sugar 15.1 g
FRUIT SPREAD
This is a delicious appetizer, but it's also nice for breakfast or brunch spread on bagels, muffins or English muffins. With cranberries and pecans, it's perfect for the holidays. -Donna Peduto, Brandon, Vermont
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield 1-1/2 cups.
Number Of Ingredients 5
Steps:
- In a small bowl, beat cream cheese and orange juice until smooth. Fold in cranberries and pecans. Cover and refrigerate for at least 30 minutes. Serve with crackers or breads.
Nutrition Facts : Calories 118 calories, Fat 10g fat (4g saturated fat), Cholesterol 21mg cholesterol, Sodium 56mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 1g fiber), Protein 2g protein.
FRUIT AND NUT SPREAD
Make and share this Fruit and Nut Spread recipe from Food.com.
Provided by Mrs. Wright
Categories Spreads
Time 35m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- In a small mixing bowl, beat cream cheese and orange juice until smooth. Fold in the cranberries and pecans. Cover and chill for atleast 30 minutes.
- Yield 1 1/2 cups. Cooking time is chill time.
Nutrition Facts : Calories 152.2, Fat 14.8, SaturatedFat 6.7, Cholesterol 31.2, Sodium 84.1, Carbohydrate 3.2, Fiber 0.9, Sugar 1.2, Protein 2.8
FRUIT AND NUT ROLL
Raisins, walnuts, pecans, almonds, and honey cozy up in a rich, buttery pastry roll. Great served with coffee and covered in berries and whipped cream. Plan a little ahead, as this must chill for a couple hours. Adapted from Chef2Chef.
Provided by Sharon123
Categories Breads
Time 4h20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a medium bowl, cut the butter into the flour using a pastry cutter or 2 forks, stir in sugar.
- Create a well in the center, add the egg yolks and stir to form a paste.
- Stir in the salt, cinnamon and water and form into a ball.
- Cover in plastic wrap and refrigerate for at least 2 hours or overnight.
- On a floured work surface, roll out the refrigerated pastry into a rectangular shape about 1/4-inch thick.
- Spread the honey on top, then sprinkle with raisins, almonds, pecans and walnuts.
- Beginning at the long end, carefully roll up the pastry; shape the log into a circular wreath to fit into a 6-cup round baking dish sprayed with nonstick spray.
- Set the dish in the slow cooker, and cook on High for 3 or 4 hours, or until golden brown. Carefully lift out baking dish and serve hot or lukewarm. Enjoy!
Nutrition Facts : Calories 734, Fat 44.5, SaturatedFat 17, Cholesterol 155.4, Sodium 282, Carbohydrate 78.1, Fiber 4.6, Sugar 36.6, Protein 11.5
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