TUTTI-FRUTTI ROUNDS
No cooking is required for these sweet treats that kids will love to cook - just chop some dried fruits, crush some biscuits and mix them into melted white chocolate and butter
Provided by Good Food team
Categories Snack, Treat
Time 2h30m
Yield Makes about 32 rounds
Number Of Ingredients 6
Steps:
- Break the chocolate straight into a large microwave-proof bowl. Using a round-bladed knife, cut the butter into rough chunks and add to the chocolate. Microwave on medium for about 3 minutes, stirring once, until melted. If you don't have a microwave, get an adult to pour a few centimetres of boiling water from a kettle into a small saucepan. Set the bowl over the pan so that it doesn't touch the water, and let the water bubble very gently until the chocolate and butter have melted. Stir the mixture until smooth, then set aside to allow it to cool to room temperature, stirring once or twice as it cools.
- While the chocolate is cooling, place the biscuits in a large bowl and scrunch them with your hands. Tip the pieces into a large, thick freezer bag and seal the top. Crush the biscuits into little crumbs by bashing them with a rolling pin. Don't completely crush them - they should have some crunch left in them.
- Rinse the cherries or angelica in a sieve under a warm water tap and pat dry with kitchen paper. Then cut them into pieces so they are the same size as the cranberries and raisins. Stir the biscuits and all the fruits into the melted chocolate and butter, then chill in the bowl for about 2 hours until the mixture is almost solid.
- Tear off a sheet of cling film and spread it out on a work surface. Scoop out half of the chilled mixture, shape into a long roll on top of the cling film, then wrap it up. Roll into a sausage the diameter of a £2 coin. Repeat with the remaining mixture, using another sheet of cling film. Chill overnight to firm up. The rolls can be kept in the fridge for up to 3 days or frozen for up to 2 months.
- Unwrap each roll and carefully cut into 16 rounds - you might find a serrated knife easier for this. To give as presents, arrange the rounds on paper plates, covered in cling film, or in pretty boxes.
Nutrition Facts : Calories 76 calories, Fat 5 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 3 grams sugar, Protein 1 grams protein, Sodium 0.11 milligram of sodium
TUTTI-FRUTTI
Red and green cherries make these treats look festive. Substitute any fruit in the amount that pleases your palate.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield about 3 dozen.
Number Of Ingredients 7
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.
Nutrition Facts :
TUTTI-FRUTTI CAKE
Make and share this Tutti-Frutti Cake recipe from Food.com.
Provided by Darlene Summers
Categories Dessert
Time 55m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Cream shortening and sugar.
- Mix nuts and fruits with 2 tablespoons of flour taken from bulk.
- Mix flour, baking powder and salt well. Add to creamed mixture alternately with liquid.
- Fold in egg whites.
- Bake in 2 round layer cake pans at 350° till cake springs back when touched in middle, about 35 minutes.
Nutrition Facts : Calories 447.6, Fat 17.6, SaturatedFat 3.9, Sodium 360.6, Carbohydrate 67.5, Fiber 2.2, Sugar 38, Protein 6.5
TUTTI-FRUTTI COOKIES
Categories Cookies Dessert Bake Kid-Friendly Cranberry Apricot Coconut Gourmet Small Plates
Yield Makes about 56 cookies
Number Of Ingredients 10
Steps:
- In a bowl whisk together flour, baking powder, and salt. In another bowl with an electric mixer beat together butter and sugar until light and fluffy. Add flour mixture, sour cream, and egg and beat until a dough forms. Stir in coconut, apricots, and cranberries.
- Halve dough and on a sheet of wax paper form each half into a 10-inch log, using paper as a guide. Chill logs, wrapped in wax paper, 4 hours, or until firm.
- (After the dough has been formed into a log it can be kept in the refrigerator for one week or the freezer for one month. Thaw the frozen dough in the refrigerator until sliceable, about four hours.)
- Preheat oven to 350° F. and lightly butter 3 baking sheets.
- Cut logs into 1/3-inch-thick rounds with a serrated knife and arrange about 2 inches apart on baking sheets. Bake cookies in batches in middle of oven until pale golden, about 12 minutes, and transfer to racks to cool. The baked cookies keep in airtight containers at room temperature for four days.
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