JEWELED FRUIT WREATH
It's so pretty, they'll say. Too pretty to eat, they'll say...Right before they dig into this glorious Healthy Living fruit salad.
Provided by My Food and Family
Categories Home
Time 15m
Yield 12 servings
Number Of Ingredients 10
Steps:
- Whisk first 3 ingredients in medium bowl until blended; stir in COOL WHIP.
- Combine next 5 ingredients; spoon onto center of large plate.
- Spoon COOL WHIP mixture around fruit to resemble a wreath. Top with pomegranate seeds. Garnish with mint.
Nutrition Facts : Calories 130, Fat 4 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 5 mg, Sodium 10 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 1 g
HOLIDAY BERRY MERINGUE WREATH
This edible wreath is almost too pretty to eat (but seriously, you should dive in -- it's delicious.) Crisp and crunchy meringue lies beneath a ruby red cranberry, raspberry and pomegranate sauce.
Provided by Food Network Kitchen
Categories dessert
Time 3h45m
Yield 10 to 12 servings
Number Of Ingredients 11
Steps:
- Position an oven rack in the lower third of the oven and preheat to 225 degrees F. Line the back of a baking sheet with parchment. Use a 12-inch bowl as a stencil: Flip it upside down and trace a 12-inch circle onto the parchment. Use a 9-inch bowl to trace a circle inside the 12- inch one. This is the outline of your wreath.
- For the wreath: Combine the egg whites, cream of tartar and salt in the very clean bowl of a stand mixer fitted with the whisk attachment. Whisk on medium speed until foamy, about 1 minute. Increase the speed to medium-high and beat until thick and opaque, about 1 minute more. Gradually add the confectioners' sugar, 1/4 cup at a time, and beat until stiff, shiny peaks form, 13 to 15 minutes.
- Build the wreath: Using the template on the parchment as your guide, drop dollops of meringue in a line along the inside of the 12-inch circle. Use a rubber spatula to help clean off your spoon between dollops. Following the 9-inch circle and slightly overlapping the outer ring of meringue, make an inner ring of meringue dollops to fill in the rest of the template. Flatten the meringue slightly with the back of the spoon, making sure to keep a lot of peaks. Bake the meringue until it is dry, crisp, and pearly white on the outside, about 2 hours. Remove from the oven and let it cool completely.
- Meanwhile, make the cranberry sauce: Bring the cranberries, sugar and lemon juice to a simmer in medium saucepan and cook until the cranberries are soft and just begin to burst and the sugar is completely dissolved, about 10 minutes. Set aside to cool completely. Gently fold in the raspberries and pomegranate seeds. Whip the heavy cream in a medium bowl until soft peaks form.
- Before serving, spread the whipped cream on the meringue. Spoon over the cranberry sauce and sprinkle with mint leaves.
Nutrition Facts : Calories 335, Fat 9 grams, SaturatedFat 6 grams, Cholesterol 32 milligrams, Sodium 171 milligrams, Carbohydrate 61 grams, Fiber 5 grams, Protein 4 grams, Sugar 52 grams
JEWELED FRUIT DIP
Betty Crocker's Heart Healthy Cookbook shares a recipe! Packed with the goodness of fruit and served with yogurt, this sweet appetizer makes a delightful treat! It's easy to make and ready in just 15 minutes!
Provided by Betty Crocker Kitchens
Categories Snack
Time 15m
Yield 8
Number Of Ingredients 9
Steps:
- Mix yogurt, mayonnaise, orange peel and orange juice in small bowl; set aside.
- Mix remaining ingredients in large bowl. Serve with yogurt mixture.
Nutrition Facts : Calories 110, Carbohydrate 22 g, Cholesterol 0 mg, Fat 1/2, Fiber 2 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 30 mg, Sugar 17 g, TransFat 0 g
JEWELED FRUIT SALAD
This fresh fruit salad is a mixture of vibrant colors and delightful flavor. The creamy yogurt dressing is a luscious complement. -Pam Lancaster, Willis, Virginia
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine the yogurt, orange juice, mayonnaise and orange zest. In a large serving bowl, combine the fruit. Serve with dressing.
Nutrition Facts : Calories 84 calories, Fat 2g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 22mg sodium, Carbohydrate 17g carbohydrate (14g sugars, Fiber 2g fiber), Protein 2g protein.
CHRISTMAS WREATHS
These Christmas wreaths are made using corn flakes and cinnamon candies. They're fun to make and eat. If the mixture is cooling too quickly, set the pan in a skillet with one inch of very hot water to keep the dough manageable.
Provided by CANADAKATE
Categories Desserts Cookies No-Bake Cookie Recipes
Time 30m
Yield 18
Number Of Ingredients 6
Steps:
- Melt butter in a large saucepan over low heat. Add marshmallows, and cook until melted, stirring constantly. Remove from heat, and stir in the food coloring, vanilla, and cornflakes.
- Quickly drop heaping tablespoonfuls of the mixture onto waxed paper, and form into a wreath shape with lightly greased fingers. Immediately decorate with red hot candies. Allow to cool to room temperature before removing from waxed paper, and storing in an airtight container.
Nutrition Facts : Calories 112.4 calories, Carbohydrate 16.7 g, Cholesterol 13.6 mg, Fat 5.2 g, Fiber 0.2 g, Protein 0.7 g, SaturatedFat 3.3 g, Sodium 91.5 mg, Sugar 8.5 g
JEWELED RICE WITH DRIED FRUIT
Categories Rice Side Christmas Thanksgiving Vegetarian Quick & Easy Wheat/Gluten-Free Dried Fruit Raisin Pistachio Fall Christmas Eve Gourmet Pescatarian Peanut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 10
Steps:
- Rinse rice in several changes of cold water in a large bowl until water runs clear. Drain in a large sieve.
- Bring water and salt to a boil in a 6-quart heavy pot, then add rice and boil, uncovered, stirring occasionally, 5 minutes from time water returns to boil. Drain rice in sieve.
- Toss together dried fruit in a bowl. Melt 6 tablespoons butter with cardamom and pepper in cleaned and dried pot, stirring to combine, then alternately layer rice and dried fruit over it, beginning and ending with rice and mounding loosely. Make 5 or 6 holes in rice to bottom of pot with round handle of a wooden spoon, then cover pot with a kitchen towel and a heavy lid. Fold edges of towel up over lid (to keep towel from burning) and cook rice over moderately low heat, undisturbed, until tender and a crust forms on bottom, 30 to 35 minutes. Remove from heat and let rice stand, tightly covered and undisturbed, at least 30 minutes.
- Heat remaining 2 tablespoons butter in a small skillet over moderate heat and cook pistachios, stirring, until lightly browned, 2 to 3 minutes.
- Spoon loose rice onto a platter, then break crust into 1-inch pieces and scatter over rice. Sprinkle with pistachios.
JEWELED FRUITCAKE
I promise this jeweled fruitcake is simply fantastic. Even my friends and family members who don't normally care for fruitcake say they love it! -Sharon Hoffman, Donna, Texas
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 4 mini loaves (6 slices each).
Number Of Ingredients 12
Steps:
- Preheat oven to 300°. Line four greased and floured 5-3/4x3x2-in. loaf pans with waxed paper and grease the paper; set aside., In a large bowl, combine dates, nuts, cherries and coconut. Combine flour, sugar, baking powder and salt; stir into fruit mixture until well coated., In a small bowl, beat eggs and vanilla until foamy. Fold into fruit mixture and mix well. Pour into prepared pans., Bake 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely. Wrap tightly and store in a cool, dry place. Cut with a serrated knife.
Nutrition Facts : Calories 330 calories, Fat 13g fat (3g saturated fat), Cholesterol 26mg cholesterol, Sodium 130mg sodium, Carbohydrate 53g carbohydrate (41g sugars, Fiber 4g fiber), Protein 6g protein.
JEWELED FRUITCAKE
This yummy fruitcake is packed with colorful dried fruits and rich Brazil nuts.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h
Yield 32
Number Of Ingredients 12
Steps:
- Heat oven to 300°F. Line loaf pan, 9x5x3 or 8 1/2x4 1/2x2 1/2 inches, with aluminum foil; grease foil. Mix all the ingredients except corn syurp. Spread in pan.
- Bake about 1 hour 45 minutes or until toothpick inserted in center comes out clean. If necessary, cover with aluminum foil for last 30 minutes of baking to prevent excessive browning.
- Remove fruitcake from pan (with foil) to wire rack. For a glossy top, immediately brush with corn syrup. Cool completely before cutting, about 24 hours. Wrap tightly and store in refrigerator no longer than 2 months.
Nutrition Facts : Calories 160, Carbohydrate 29 g, Cholesterol 20 mg, Fat 1/2, Fiber 3 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 55 mg
BRAIDED FRUIT WREATH
Steps:
- In a large bowl, stir yeast into water to soften. Add milk, butter, sugar, lemon rind, eggs, salt, mace, and 2 cups flour. Beat vigorously for 2 minutes.
- Gradually add flour, 1/4 cup at a time, until the dough begins to pull away from the side of the bowl.
- Turn dough out onto a floured work surface. Knead, adding flour a little at a time, until you have a smooth, elastic dough.
- Put dough into an oiled bowl. Turn to coat the entire ball of dough with oil. Cover with a tightly woven towel and let rise until doubled, about 1 hour.
- Turn dough out onto a lightly oiled work surface and divide in half. Using a rolling pin, roll half of the dough into a 22 by 9-inch rectangle. Cover and let rest 5 minutes on the work surface.
- Cut the dough into three 22-inch long strips.
- Mix the nuts and candied fruit. Fill the center of each strip with 1/2 cup of the nut and fruit mixture. Bring edges together and pinch to seal forming three 22-inch-long strands.
- Lay the strands side-by-side on a parchment-lined baking sheet. Turn the baking sheet so the strands are facing lengthwise away from you. Starting in the center of the strands, place the right strand over the middle strand (the right strand has now become the middle strand), then the left strand over the middle, the right over the middle, left over the middle, etc. Continue this process until the strands are too short to braid. Do not pinch the end together.
- To braid the other end of the loaf, turn the baking sheet around so that the unbraided portion is facing you. Place the middle strand over the right strand, then middle strand over the left, middle over the right, middle over the left, etc., until the ends are too short to braid. Join the ends of the braid to form a wreath, and pinch to seal. Repeat with the other half of the dough. Cover with a tightly woven towel and let rise until almost doubled, about 45 minutes.
- About 10 minutes before baking, preheat oven to 375 degrees.
- Bake for 25 minutes, or until the internal temperature of the loaf reaches 190 degrees.
- Immediately remove bread from baking sheet and cool on a rack for 20 minutes.
- Combine powdered sugar and cream. Mixture should be the consistency of honey (if it isn't, adjust by adding more cream to thin it or powdered sugar to thicken it). Drizzle over the top of each wreath.
FRUITY ICE WREATH
If you're serving punch for a party, keep it chilled -- and flavorful -- with a fruity ice wreath. The wreath can be stored in the freezer, wrapped in plastic, up to 1 month.
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes
Number Of Ingredients 5
Steps:
- Overlap oranges, lemons, cranberries, and rosemary sprigs in a 10-inch Bundt pan; add 3 cups water and cranberry-juice cocktail. Freeze overnight. To unmold wreath, dip pan in a bowl of hot water until edges just start to melt. (Don't let the water come up over the top.) Remove and turn out onto a plate.
JEWELLED SQUASH, CHESTNUT & MUSHROOM WREATH
Make this vegan wreath as a showstopping Christmas centrepiece, or serve it alongside meat as an alternative to stuffing, adding texture to your dinner plate
Provided by Cassie Best
Categories Dinner, Side dish
Time 2h25m
Yield Serves 8-10
Number Of Ingredients 13
Steps:
- First, make the topping. Combine the dried fruit and orange juice in a pan, and heat gently over a low heat for 5-10 mins until all the juice has been absorbed and the fruit is plump. Set aside and leave to cool.
- Heat the oven to 200C/180C fan/gas 6. Toss the squash with 1 tbsp oil in a roasting tin. Season and roast for 25-30 mins until soft, stirring after 20 mins to prevent the squash from burning.
- Meanwhile, oil a 24cm bundt or savarin tin. Line the base with baking parchment - this is easier if you cut out smaller rectangular pieces of parchment and overlap them in the base. Heat another 1 tbsp oil in a frying pan over a low heat and cook the onions until tender, about 8 mins. Add the mushrooms, season and cook for another 5-8 mins, or until the mushrooms are soft and any liquid they've released has evaporated. Remove from the heat and leave to cool slightly. Mix the flaxseed with 8 tbsp hot water, and leave until the mixture is gel-like.
- Rub a little oil over the whole sage leaves and arrange in the base of the tin. Press the fruit topping over the leaves so the base is fully covered.
- Combine the roasted squash, cooled onion and mushroom mixture, flaxseed, nutmeg, breadcrumbs, chopped sage leaves, rosemary, lentils and chestnuts. Season well, then pack into the tin over the fruit. Cover with foil. The unbaked wreath will keep, covered in the fridge, for two days.
- With the oven still at 200C/180C fan/gas 6, bake the wreath for 45 mins, then remove the foil and bake for another 15 mins. Leave to cool in the tin for a few minutes, then run a cutlery knife around the inner and outer edge to loosen it. Place a plate over the tin, invert, then lift off the tin. Remove the baking parchment and serve.
Nutrition Facts : Calories 170 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 16 grams sugar, Fiber 6 grams fiber, Protein 5 grams protein, Sodium 0.1 milligram of sodium
JELL-O JEWELS DESSERT
This ambrosia-style dessert substitutes fun, fruity gelatin cubes for the traditional fruit.
Provided by My Food and Family
Categories Home
Time 1h15m
Yield 10 servings, 1/2 cup each
Number Of Ingredients 9
Steps:
- Add 1 cup boiling water to each flavor of gelatin mix in separate bowls; stir 2 min. until completely dissolved. Pour each flavor into separate 8-inch square pan. Refrigerate 1 hour or until firm.
- Meanwhile, mix evaporated milk, condensed milk, peaches and lemon zest; refrigerate until ready to use.
- Cut gelatin into 1/2-inch cubes; place in medium bowl. Add milk mixture and nuts; mix lightly.
Nutrition Facts : Calories 210, Fat 6 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 0.8426 g, Sugar 0 g, Protein 5 g
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