FRUIT 'N' NUT STOLLEN
"Making this stollen has become a tradition for our family," writes Rebekah Radewahn of Wauwatosa, Wisconsin. "Our family, friends and neighbors look forward to it every Christmas. We like it because it does not contain the usual candied fruits and citron called for in other stollens."
Provided by Taste of Home
Time 55m
Yield 3 loaves (12 slices each).
Number Of Ingredients 15
Steps:
- In a large bowl, combine 2 cups flour, sugar, yeast, cardamom and salt. In a small saucepan, heat milk and 1/2 cup butter to 120°-130°. Add to dry ingredients; beat just until moistened. Add egg; beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1 hour. In a small bowl, combine the dried fruits, nuts and extract; set aside., Punch dough down. Turn onto a lightly floured surface; knead fruit mixture into dough. Divide into thirds. Roll each portion into a 10-in. x 8-in. oval. Melt remaining butter; brush over dough. Fold a long side over to within 1 in. of opposite side; press edges lightly to seal. Place on baking sheets coated with cooking spray. Cover and let rise until doubled, about 45 minutes. , Bake at 375° for 14-16 minutes or until golden brown. Remove to wire racks. Combine glaze ingredients; drizzle over warm loaves.
Nutrition Facts : Calories 142 calories, Fat 6g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 76mg sodium, Carbohydrate 19g carbohydrate (7g sugars, Fiber 1g fiber), Protein 3g protein.
STILTON WITH DELLA ROBBIA FRUITS AND NUTS
This festive arrangement was inspired by the popular holiday wreaths decorated with fruits. They take their name from Luca Della Robbia, the 15th-century Florentine sculptor known for crafting lifelike garlands of leaves and fruits.
Yield Makes about 8 servings
Number Of Ingredients 4
Steps:
- To assemble: Overlap leaves around outside edge of round serving platter. Place cheese in the middle and cluster fruits and nuts decoratively around the cheese. Serve with crackers.
FALL FRUIT CRUMBLE
Provided by Andrea Albin
Categories Dessert Bake Thanksgiving Quick & Easy Back to School Apple Pear Oat Fall Family Reunion Potluck Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 425°F with rack in middle.
- Stir together fruits, 1/2 cup sugar, cornstarch, and vanilla and place in a buttered shallow 2-quart baking dish.
- Stir together oats, flour, salt, and remaining 1/2 cup sugar. Blend in butter with your fingertips until mixture forms small clumps. Scatter over fruit and bake until juices are bubbling and topping is golden brown, about 20 minutes. Cool slightly before serving.
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
FRUIT AND NUT SANDWICH
When my dad was in control of lunch boxes, there was always a little something different and so good in there. This was our favourite one, he said he got it out of a book somewhere.
Provided by Perfect Pixie
Categories Lunch/Snacks
Time 3m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Spread hazelnut chocolate spread on a piece of bread.
- Top with sultanas and banana.
- Place other piece of bread on top.
- Cut into 2 big triangles.
Nutrition Facts : Calories 509.3, Fat 18.4, SaturatedFat 3.4, Sodium 365, Carbohydrate 79.5, Fiber 5.9, Sugar 44.9, Protein 7.7
OATY NUTTY APPLE CRUMBLE
A brilliant cheat's dessert, this fruit bake is super-quick and its store cupboard ingredients make it thrifty too
Provided by Good Food team
Categories Dessert, Dinner
Time 40m
Number Of Ingredients 9
Steps:
- Heat oven to 200C/180C fan/gas 6. In a bowl, mix the apples with the lemon juice, cinnamon, 1 tbsp of flour, 15g of butter and 1 tbsp of brown sugar. Place in a small glass baking dish, cover with cling film and cook in the microwave for 5 mins at 600W, or slightly less time if you have a higher wattage.
- Meanwhile, rub the remaining flour, butter, sugar, oats and nuts with your fingers to a crumble-like but chunky texture.
- Spoon the cooked apples into an ovenproof dish. Scatter over the crumble and bake in the oven for 20 mins until crisp. Serve with ice cream or crème fraîche.
Nutrition Facts : Calories 466 calories, Fat 23 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 64 grams carbohydrates, Sugar 48 grams sugar, Fiber 6 grams fiber, Protein 5 grams protein, Sodium 0.03 milligram of sodium
FRESH FRUIT AND BERRY CRUMBLE
Mix fresh fruit with kitchen pantry staples for a delicious dessert. Check the pantry for soybean oil--it's labeled vegetable oil.
Provided by United Soybean Board
Categories Trusted Brands: Recipes and Tips United Soybean Board
Time 35m
Yield 6
Number Of Ingredients 6
Steps:
- Berry Mixture: Place berries in baking dish, sprinkle with sugar.
- Flour Mixture: Combine flour, oats, brown sugar and soybean oil in small bowl. Mix with fork or finger tips until crumbly.
- Sprinkle the flour mixture over the berry mixture.
- Bake for 20 to 25 minutes until topping is light golden brown and fruit mixture is bubbly around the edges.
Nutrition Facts : Calories 189.2 calories, Carbohydrate 30.4 g, Fat 7.5 g, Fiber 3.4 g, Protein 2.2 g, SaturatedFat 1.1 g, Sodium 4.7 mg, Sugar 19 g
WINTER FRUIT AND NUT STUFFING
Make and share this Winter Fruit and Nut Stuffing recipe from Food.com.
Provided by LibraChick93093
Categories Fruit
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Melt 2 tablespoons butter in large skillet over medium-high heat. Add pears; sprinkle with sugar. Saute until pears are golden, about 5 minutes. Transfer to very large bowl; mix in cinnamon. Melt remaining 10 tablespoons butter in same skillet over medium heat. Add onions and celery; saute until golden, about 15 minutes. Add wine and next 5 ingredients. Simmer until liquid is reduced almost to glaze and mixture is soft and moist, stirring occasionally, about 15 minutes. Mix into pears. (Can be made 1 day ahead. Cover and chill. Reheat to lukewarm before continuing.).
- Mix bread and pecans into fruit mixture. Season stuffing with salt and pepper.
- Preheat oven to 350 degrees F. Generously butter 13x9x2-inch glass baking dish. Transfer stuffing to prepared dish. Bake uncovered until heated through, about 35 minutes.
ROAST VEGETABLES WITH PINE NUT CRUMBLE
Make and share this Roast Vegetables With Pine Nut Crumble recipe from Food.com.
Provided by JustJanS
Categories Potato
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 200c.
- cCt potatoes, sweet potatoes and pumpkin into 5cm (2 inch) pieces.
- Place all vegetables in a roasting dish in a single layer, drizzle with olive oil and season with salt and pepper, Toss to coat.
- Roast for 45 minutes or until golden and just tender.
- Place bread and pine nuts in a food processor and pulse until crumbs form.
- Transfer to a bowl and add the parmesan, parsley, garlic and butter. Season with salt and pepper. Mix well.
- Remove vegetables from the oven, sprinkle the crum mix over them then return to the oven and roast a further 10 minutes or until golden.
Nutrition Facts : Calories 552.3, Fat 21.9, SaturatedFat 6.8, Cholesterol 22.6, Sodium 376.9, Carbohydrate 79.2, Fiber 8.9, Sugar 7.1, Protein 14.1
THE CRUNCHIEST SUMMER FRUIT CRUMBLE
The secret to this fruit crumble is to bake the sweet, cinnamon-scented topping separately, to dry it out. Then when you pile those crumbs over a mound of juicy summer fruit, they won't absorb as much liquid, and stay crisp and cookielike. You can make the crumbs a day ahead. But the crumble is best baked on the day you serve it, preferably while still a little warm and brimming with syrupy fruit. Make sure to taste your fruit before adding the sugar. Sweeter fruit like strawberries, cherries and blueberries need less sugar than tart plums and nectarines. A spoonful of whipped cream or ice cream makes this even better.
Provided by Melissa Clark
Categories easy, cookies and bars, pies and tarts, dessert
Time 1h45m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees.
- Make the topping: In a large bowl, whisk together flour, oats, sugars, salt and spices. Stir in butter. Using your hands, squish mixture until coarse crumbs form. Some should be about 1/2-inch in size, some smaller.
- Spread topping in one layer onto a rimmed baking sheet. (You don't have to grease it first.) Bake until crumbs are solid when you gently poke them, and are fragrant, about 15 minutes. They won't change appearance very much. Transfer baking sheet to a wire rack to cool while you make the filling. (Crumbs can be baked up to 2 days ahead and stored in an airtight container at room temperature.)
- Prepare the filling: In a large bowl, whisk together sugar and cornstarch until well combined. Add fruit and gently toss to coat with the sugar mixture. Pour filling into an ungreased 2-quart gratin dish or 10-inch cake pan, mounding the fruit in the center.
- Spoon crumbs over filling and place the crumble dish on a rimmed baking sheet to catch any overflowing juices. (You can use the same baking sheet you cooked the crumbs on.) Bake until filling bubbles energetically around the edges, about 55 to 65 minutes. Let cool slightly. Serve warm or at room temperature with ice cream or whipped cream, if you like. Crumble can be made up to 8 hours ahead and kept at room temperature, or warmed up briefly in a 350-degree oven.
ITALIAN ROCCIATE FRUIT AND NUT BISCUITS
Like many Italian cookies, these very traditional ones are made more often than not for times of celebration. They are perfect for offering to visitors with a glass of sweet wine. This recipe is from Umbria.
Provided by Olha7397
Categories Dessert
Time 50m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Soak the prunes and raisins in lukewarm water for 30 minutes; drain. Pit the prunes.
- Mix the fruit and nuts in a bowl. Add the Marsala, 1 tablespoon oil and 3 oz (90 g) sugar.
- Sift the flour and salt together. Mix in the remaining oil and sugar, and enough water to make a soft dough. Form into a ball and let rest, covered, for 30 minutes.
- Divide the dough into 12 parts. Roll out each piece into a very thin square. Spread some of the fruit mixture on each square of dough, dividing it evenly.
- Preheat oven to 350°F (180 C). Roll the squares up into cylinders and place on a lightly greased baking sheet. Bake until golden, about 30 minutes. Spread with sifted powdered sugar and serve. Serves 6.
- Authentic Recipes From The Regions Of Italy.
Nutrition Facts : Calories 629.4, Fat 25.4, SaturatedFat 2.7, Sodium 52.3, Carbohydrate 89.1, Fiber 6.5, Sugar 48.2, Protein 8.6
STILTON, FRUIT AND NUT CRUMBLE
Make and share this Stilton, Fruit and Nut Crumble recipe from Food.com.
Provided by Boo Chef in West Te
Categories European
Time 50m
Yield 1 crumble, 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 180C, 350F, Gas Mark 4.
- Place the fruit in a deep ovenproof dish and sprinkle with sugar to taste.
- Place remaining ingredients in a food processor and process briefly until mixture resembles fresh breadcrumbs.
- Pour most of the crumble mixture evenly over the fruit and press down gently. Sprinkle the remaining crumble evenly over the top and bake for 40 minutes until golden brown and crisp. Serve hot.
Nutrition Facts : Calories 438.5, Fat 19, SaturatedFat 8.3, Cholesterol 31, Sodium 268.5, Carbohydrate 61.2, Fiber 6.5, Sugar 25.2, Protein 9.2
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