FRUIT JUMBLES
These healthy snacks disguised as cookies are perfect lunchbox treats -- plus, there's no cooking necessary.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 2 1/2 dozen
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees. Spread the chopped pecans on a baking pan. Bake until fragrant, about 10 minutes. Transfer pecans to a bowl to cool.
- Cut the dried fruit, except the raisins, into 1/4-inch pieces. In a medium bowl, combine all of the dried fruit, nuts, granola, and salt; set aside.
- In a small saucepan, combine the corn syrup, butter, and orange juice. Set the pan over medium heat until the butter has melted, about 4 minutes. Remove from heat, and stir in the orange zest.
- Pour the corn-syrup mixture over the fruit mixture; stir well. Set aside until completely cool, about 1 hour.
- Using a 1 1/4-inch ice-cream scoop or a tablespoon, form the cooled mixture into 30 balls. Place into paper mini-muffin cups or in a single layer in an airtight container, and refrigerate until cold, about 30 minutes. Store in an airtight container, refrigerated, up to 1 week.
FRUIT JUMBLE
This recipe was featured in an email from the www.sparkrecipes.com website. "A variation on fruit salad."
Provided by senseicheryl
Categories Apple
Time 8h10m
Yield 6 bowls of fruit, 6 serving(s)
Number Of Ingredients 9
Steps:
- Wash grapes, wash and chop apple, peel and slice banana and open canned fruit and drain juice into a measuring cup. Combine fruit into a serving bowl.
- To make Jumble Juice: Put yogurt into a small bowl or cup. Add juice and stir with a whisk or fork until smooth. Pour Jumble Juice over fruit and toss gently to coat.
- Refrigerate until ready to serve.
- Divide Fruit Jumble into bowls or plates and sprinkle with nuts, coconut and cinnamon.
Nutrition Facts : Calories 159, Fat 3.9, SaturatedFat 0.7, Cholesterol 1, Sodium 17.8, Carbohydrate 31.6, Fiber 2.6, Sugar 25.7, Protein 2.7
FRUIT CRUMBLE
Adds a different twist to your regular apple crisp recipe. Very quick and easy!
Provided by TOXINSMILE
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 1h
Yield 8
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Scatter the apples, peaches, plums, and strawberries into the bottom of the prepared baking dish, mixing the fruit well. Sprinkle with 1 tablespoon of sugar and 1/2 teaspoon of cinnamon if desired. Pour the water over the fruit.
- Mix together the butter, 1 cup of sugar, the apricot nectar, flour, rolled oats, graham cracker crumbs, and 1 tablespoon of cinnamon in a bowl until the mixture is crumbly and well combined. Sprinkle the crumbly mixture over the pan of fruit.
- Bake in the preheated oven until the topping is lightly browned and the fruit is tender, about 45 minutes.
Nutrition Facts : Calories 365 calories, Carbohydrate 61.8 g, Cholesterol 30.5 mg, Fat 12.8 g, Fiber 3.5 g, Protein 3.3 g, SaturatedFat 7.5 g, Sodium 125.7 mg, Sugar 40 g
JUMBLES
Steps:
- Grease two baking trays. Preheat oven to 400 degrees F (205 degrees C).
- In a large bowl, cream the butter or margarine with a wooden spoon until soft, but not oily. Add the sugar, and continue beating until light and fluffy. Beat in the egg. Sift and add the flour. Add in the grated lemon rind and the almonds.
- Form the mixture into three rolls, each about 1/5 inch wide. Cut these into 4 inch long pieces, and form them into 'S' shapes.
- Place on baking trays. Bake for about 12 minutes, or until risen and pale brown. Cool for a few minutes, then transfer to a wire rack.
Nutrition Facts : Calories 245.7 calories, Carbohydrate 30.2 g, Cholesterol 35.8 mg, Fat 12.1 g, Fiber 1.6 g, Protein 4.9 g, SaturatedFat 5.3 g, Sodium 407.7 mg, Sugar 8.8 g
FRUIT JUMBLES
From a Hospital Auxiliary cookbook called, "Cooking in General". Preparation time includes setting time.
Provided by Recipe Junkie
Categories Dessert
Time 1h
Yield 42 cookies
Number Of Ingredients 8
Steps:
- Melt butter in skillet over low heat.
- Add raisins and stir.
- Beat eggs well.
- Blend in sugar and beat.
- Add to fruit mixture.
- Cook over low heat for 15 minutes, stirring occasionally.
- Remove from heat.
- Stir in vanilla, nuts, coconut, and crumbs.
- Drop by teaspoon onto wax paper.
- Let stand until set.
Nutrition Facts : Calories 61.1, Fat 2.2, SaturatedFat 0.9, Cholesterol 11.5, Sodium 33.5, Carbohydrate 10, Fiber 0.4, Sugar 8, Protein 0.9
JUMBLEBERRY JAM
If you have berries that need using up, boil them down into jars of preserve in mere minutes
Provided by Sara Buenfeld
Categories Afternoon tea, Condiment
Time 27m
Yield Makes approx 4kg/9lb (8-9 jars)
Number Of Ingredients 3
Steps:
- Before you start, sterilise your jars and put a plate in the freezer to chill.
- Tip the berries, lemon juice and sugar into a preserving pan. Gently heat, stirring occasionally with a wooden spoon, until the sugar has melted and fruits are juicy.
- Bring to the boil and boil rapidly for 5 mins. Remove from the heat and drop a little of the mixture onto the chilled plate. Push your finger through it; it should wrinkle and have set like jam. If it doesn't, boil for 2 mins more, then test again and, if necessary, keep repeating until it's ready.
- The top of the jam may look like it has sediment on it, but if you stir it well as it cools, it should disappear. Allow to cool and settle for 10-15 mins before ladling into sterilised jars and sealing. The jam will keep unopened for 1 year but, once opened, store in the fridge.
Nutrition Facts : Calories 31 calories, Carbohydrate 8 grams carbohydrates, Sugar 8 grams sugar
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