Princess Fruit Ring Popsstrawberry Thyme Recipes

FRUIT SALAD WITH SPICED HONEY AND THYME

Steps:

• In a small pan over medium heat, bring the honey and 1/2 cup water to a boil. Remove from the heat and add the star anise and thyme sprig. Let it cool, then strain and set aside.
• Add the pineapple, cantaloupe, honeydew and red and green grapes to a large bowl and pour over half the spiced honey. Toss gently to coat. Add more honey if you like.

FRUIT WANDS

Steps:

• Cut the cantaloupe in half and remove all seeds from 1/2 with a spoon. Slice a tiny bit off the bottom so it sits flat like a bowl. Place on a plate.
• Place cantaloupe half with seeds, seed side down on a plate.
• In a bowl, whisk together yogurt and honey; pour into the cantaloupe bowl for dip.
• To make wands, slide cubes of fruit onto skewers, leaving 1 inch at both ends of each skewer. Stick 1 end into cantaloupe half, top the skewer with a strawberry.

FRUITED SWEDISH TEA RING

Steps:

• In a bowl, combine the first six ingredients. Cover and refrigerate. In a small bowl, dissolve yeast, 1/4 cup water and 1 teaspoon sugar in 1/4 cup warm water; let stand for 5 minutes. In a large bowl, combine remaining water and sugar; stir until dissolved. Add yeast mixture, eggs, shortening, salt and 3 cups flour; mix until smooth. Add enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down; divide in half. Roll each portion into a 16x9-in. rectangle. Sprinkle filling over dough to within 1/2 in. of edge. , Roll up jelly-roll style, starting with a long side; pinch seams to seal. Place on greased baking sheets; pinch ends together to form a ring. With a scissors, cut from outside edge two-thirds of the way toward center of ring at 1-in. intervals. Separate strips lightly; twist to allow filling to show. Cover and let rise until doubled, about 1 hour. , Bake at 350° for 20-25 minutes or until golden brown. Cool on wire racks for 20 minutes. For icing, combine the confectioners' sugar, lemon juice and milk; drizzle over tea rings while warm. Decorate with cherries if desired.

BERRIES & CREAM PUFF RING RECIPE BY TASTY

Steps:

• Make the custard: In a medium microwave-safe bowl, whisk together the egg yolks, sugar, cornstarch, vanilla, and milk. Cover with plastic wrap.
• Cook the custard in a microwave for 4 minutes, stirring after every 2 minutes until very smooth. Re-cover with plastic wrap, pressing onto the surface of the cream to prevent a skin from forming. Chill in the fridge until cool, about 30 minutes.
• Preheat the oven to 375˚F (190˚C). Line a baking sheet with parchment paper.
• Make the pastry: In a medium saucepan, bring the water, butter, and salt to a boil over medium heat.
• As soon as the mixture begins to boil, reduce the heat to medium-low and add the flour. Using a wooden spoon, mix thoroughly to combine.
• Continue stirring (about two minutes). The dough should form into a ball and easily pull away from the sides of the pan. Remove the mixture from the heat and let cool for 5 minutes.
• Add 4 of the eggs to the cooled dough, one at a time, being sure to fully incorporate each egg before adding the next. (The eggs will initially be difficult to incorporate into the dough, but continue stirring vigorously and they will eventually come together to form a smooth, shiny dough. When the dough drops making a V shape, it is ready!)
• Transfer the dough to a piping bag and pipe onto the baking sheet in an 7-inch (17-cm) ring shape. Pipe a second ring outside the first ring. Pipe a final ring on top. Beat the remaining egg, then brush over the ring.
• Bake for 20 minutes.
• Then, without opening the oven, reduce the heat to 350˚F(180˚C) and bake for another 15 minutes.
• Turn off the oven and leave the puff pastry inside for another 10 minutes.
• Cut the choux pastry in half horizontally. Pipe the custard into the hollow center of the shell. Pipe whipped cream on top of the custard. Top with berries. Place the top half of the shell. Dust with powdered sugar.
• Enjoy!

TIE DYE FRUIT POPSICLES RECIPE BY TASTY

Steps:

• Create the purple layer by combining 1 banana, frozen mixed berries, frozen blueberries, one fifth of the Greek yogurt, and half of the water in a blender.
• Blend well, adding more water if necessary, but do not add too much because you want the mixture to be thick.
• Pour into a bowl and refrigerate while you blend the other layers.
• Create the yellow layer by combining 1 banana, ½ of the frozen pineapple, one fifth of the Greek yogurt, and a squeeze of fresh orange juice.
• Blend well, adding water if necessary, but do not add too much because you want the mixture to be thick.
• Pour into a bowl and refrigerate while you blend the other layers.
• Create the green layer by combining 1 banana, spinach, second half of the frozen pineapple, 2 kiwis, one fifth of the Greek yogurt and a squeeze of lime juice.
• Blend well, adding water if necessary, but do not add too much because you want the mixture to be thick.
• Pour into a bowl and refrigerate while you blend the other layers.
• Create the orange layer by combining 1 banana, peach, frozen mango, one fifth of the Greek yogurt and a squeeze of fresh orange juice.
• Blend well, adding water if necessary, but do not add too much because you want the mixture to be thick.
• Pour into a bowl and refrigerate while you blend the other layers.
• Create the pink layer by combining 1 banana, frozen strawberries, frozen raspberries, remaining Greek yogurt, and remaining water.
• Blend well, adding more water if necessary, but do not add too much because you want the mixture to be thick.
• Remove all the bowls from the refrigerator. Spoon a little bit of each color into popsicle molds, alternating colors and amounts to create a tie-dye look.
• Place popsicle sticks into the molds and freeze.
• Enjoy!

FRUIT PUNCH WITH FROZEN RING

Steps:

• Pour 1 inch of apple juice into a tube pan and place in the freezer until solid, 3 to 4 hours.
• Arrange cherries evenly over the frozen juice ring and place lemon slices on top of each cherry. Return to the freezer for 10 minutes.
• Pour 1/4 inch apple juice over the frozen ring and freeze for 10 minutes. Fill tube pan to within 1 inch of the top and freeze until solid, 3 to 4 hours.
• To make punch, combine 16 ounces cranberry-cherry juice, 32 ounces fruit punch, and 1 liter ginger ale in a large bowl. Remove frozen ring from the freezer and place in the juice mixture. Use remaining juices, including apple, to adjust flavor and maintain volume as guests enjoy the punch.