Fruity Tootie Recipes

FRUITY TUTTI TURKEY BRINE

Steps:

• Stir the vegetable broth, candied ginger, dried cherries, dried pears, dried apples, brown sugar, kosher salt, black peppercorns, allspice berries, 3 cinnamon sticks, and 5 sage leaves together in a large stockpot until the brown sugar and salt dissolve completely; bring to a boil, reduce heat to medium-low, and cook for 1 hour, stirring occasionally.
• Remove the brine from heat, add the ice water, and stir to melt ice and chill the brine; refrigerate until cold, at least 2 hours. Place the still-frozen turkey into the brine and refrigerate for 3 days. On the second day of brining, turn the turkey over in the brine.
• On serving day (the third day of brining), preheat oven to 350 degrees F (175 degrees C). Remove the turkey from the brine and place into a roasting pan. Discard the brine.
• Place the onion, red apple, 1 sprig of rosemary, 2 more cinnamon sticks, and 1 sage leaf into a 5-cup microwave-safe measuring cup and fill the cup with enough water to cover. Place into microwave oven and cook on high power until hot, about 5 minutes. Pour the contents of the cup into the cavity of the turkey. Rub the skin of the turkey with the vegetable oil.
• Roast in the preheated oven until the turkey is golden brown and the juices run clear, 4 to 4 1/2 hours. An instant-read meat thermometer inserted into the thickest part of a thigh should read 165 degrees F (75 degrees C).

FRUITY TOOTY

Steps:

• Preheat oven to 350 degrees. Coat a 9x2-inch round cake pan with cooking spray and line the bottom with parchment paper. Melt 2 tbsp. of butter in a sauté pan and stir in the brown sugar until melted. Spread over the parchment paper. Arrange pineapple slices in a single layer, and then place cherries between each slice and in the center. In a large mixing bowl combine flour, sugar, baking powder, and salt. Using a mixer beat in the remaining 6 tbsp. of butter until the mixture looks sandy. Beat in the milk, vanilla extract, and eggs on medium for 1 minute. Spread the batter into the prepared pan. Bake until a wooden pick inserted in the center comes out clean, 35 to 40 minutes. Run a knife around the edge of the cake to release from the pan and invert the cake onto a large plate. Remove the pan and parchment paper and let cool completely. Serve with 1 scoop of ice cream, drizzle of caramel sauce and Tropical Food's Banana Split®.

FRUITY TOOTIE

Steps:

• Gently blend yogurt and topping with a spoon and place half in each of 2 bowls.
• With a large spoon, push mixture toward the sides to make a well in the center of each dish.
• Fill center wells with fruit. Serve immediately or cover and chill in refrigerator until ready to serve.

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.

FRUITY TOOTY

Steps:

• Mix the Banana and Watermelon liqueur's in a shot glass (which means you don't have to try to layer them once you pour them give them a little stir).
• Top with Vodka.
• Time to enjoy the drink!