Fruit Nut Treats Recipes

WHITE CHOCOLATE FRUIT AND NUT CLUSTERS

Steps:

• Line a baking sheet with waxed paper.
• Add the white chocolate discs to a large glass bowl and microwave in 30 second increments until smooth, stirring in between each 30 seconds.
• Add the almonds and fruits into the chocolate and stir.
• Place spoonfuls of the chocolate mixture onto the baking sheet in mounds.
• Refrigerate until set, 15 to 20 minutes.
• Melt the semi sweet chocolate chips in a small glass bowl in the microwave in 30 second increments until smooth, stirring in between each 30 seconds.
• Drizzle the chocolate over the clusters and refrigerate again to set.

FRUIT-NUT TREATS

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.

FRUIT AND NUT REFRIGERATOR COOKIES

Steps:

• Combine flour, baking powder, baking soda and salt; set aside.
• Cream shortening, butter or margarine and sugar until creamy. Add eggs and vanilla and mix thoroughly, I use my electric mixture usually on high power to really whip it up good.
• Stir flour mixture into creamed mixture.
• Mix well.
• Add fruit and nuts.
• Chill for at least 1/2 hour for easier handling.
• Shape dough into smooth rolls about 1 1/2 inches in diameter.
• Wrap in waxed paper or clear wrap and chill overnight or until firm.
• Slice with sharp knife in 1/4 inch slices.
• Place on ungreased cookie sheet.
• Bake at 375°F for 8-10 minutes or until golden.

LITTLE FRUIT & NUT CAKES

Steps:

• Soak fruit in brandy overnight.
• Beat butter & sugar till combined. Add eggs one at a time beating well after each. Transfer to a large bowl and stir in the soaked fruit alternately with the sifted flour, mixed spice and chopped nuts. Spoon into non stick muffin tins and smooth over surface.
• Decorate with extra glace cherrie & nuts at this stage if you wish.
• Bake in 140 degrees celsius oven for 55 minutes, checking with a skewer to see if baked through.
• Allow to cool in pans.

FRUIT AND NUT COOKIES

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Combine brown sugar, sugar and vegetable oil thoroughly.
• Add egg and vanilla and beat well.
• Blend in banana, walnuts, coconut and raisins.
• Sift together flour, baking soda and salt.
• Add to first mixture along with oats.
• Blend until well combined.
• Shape dough into 1" balls; place on parchment paper lined baking sheet and press down with a fork which has been dipped in warm water.
• Bake for 12 to 14 minutes.

FRUIT AND NUT CONFECTION

Steps:

• In a large mixing bowl combine brazil nuts, almonds, walnuts, dates, mixed peel cherries, pineapple and raisins.
• In a separate bowl Sift flour, baking powder and salt.
• Stir in the sugar.
• Add to fruit and nut mixture.
• In a separate bowl combine vanilla essence, brandy and eggs, mixing until smooth.
• Add the fruit and nut mixture, stirring to combined.
• Spoon mixture onto a well greased 18cm ring tin.
• Smooth the top surface.
• Bake at 150 degrees celcius for 1 hour. If the cake browns too quickly, cover top with foil after the first half hour.
• Leave to stand in the tin until cool before turning out onto a cooling rack.
• When cold, wrap in tin foil and store in the refrigerator.
• When ready to serve, dust with icing sugar, cut into small fingers or thin slices for serving.

CHUNKY CHOCOLATE FRUIT-AND-NUT BARK

Steps:

• Set a heatproof bowl over a saucepan of simmering water, making sure the bowl doesn't touch the water. Roughly chop chocolate and place in the bowl to melt, stirring frequently, keeping the heat very low. Chop toasted nuts; using scissors, cut dried fruit into small pieces. Finely chop candied ginger and/or orange peel. Place fruit and nuts into a large mixing bowl.
• Once chocolate is melted and smooth, take it off the heat and stir fruit and nuts into the chocolate. Gently stir to combine so the fruit and nuts are all combined with the chocolate. Line a pan with parchment paper that's been sprayed with a little oil. Sprinkle cocoa powder over parchment and then add the chocolate mixture. Spread it out in an even layer. Dust with more cocoa powder and place another piece of parchment paper on top. Let it cool down and set in the refrigerator, 1 hour.
• When chocolate is set, run a knife around the edge to remove from the pan. Break or cut into pieces to make chunky chocolates.

OATMEAL-FRUIT-NUT BARS (FROM SARA SNOW)

Steps:

• Stir together dry ingredients (flour, salt, baking soda and spices).
• In a mixing bowl, beat butter and sugars. Add in honey, eggs and vanilla. Slowly add in dry mixture and beat together. Stir in oats, applesauce, coconut, fruit and nuts.
• Drop spoonfuls onto baking sheet; bake 12-14 minutes at 350.
• OR, if making bars,.
• Spread evenly into a large, glass baking pan; bake 20-25 minutes.