Tuttifruttimuffins Recipes

TUTTI FRUTTI RECIPE USING THE RAW PAPAYA

Steps:

• Cut and Peel the papaya. Dice it into small pieces.
• Now, heat a saucepan with water and sugar. Let it cook for a minute or two until the sugar dissolves. Add the vanilla essence to the syrup.
• Add the diced green papaya into the sugar syrup and let it cook covered on medium heat for about 15 minutes. Insert a toothpick or fork into the papaya to see if it is done.
• Now, transfer it into 3 separate bowls. Make sure to add the syrup as well.
• Add the food colors of your choice and mix well.
• Let the cooked papaya bits rest in the colored syrup for about an hour.
• Now, drain the syrup and remove the Tutti frutti onto a paper towel. Press between the paper towels to remove the excess syrup.
• Now, transfer it to a parchment-lined baking tray. Spread them well, leaving space in between.
• Preheat the oven to 170 0 F.
• Let the tutti frutti dry in the oven for 30-40 minutes. The exact time will depend on the size of chopped papaya bits. It took me 35 minutes. Give them a turn once in between to ensure even and complete dehydration. Alternately, let them dry at room temperature for a day or two.
• Once the tutti frutti has dried completely, take them out of the oven and let them cool completely.
• Now, transfer these glorious candied raw papaya tutti frutti to an airtight container and enjoy!

TUTTI-FRUTTI CUPS

Steps:

• In a large bowl, combine all ingredients. Fill 8-oz. plastic cups three-fourths full; cover and freeze for about 4 hours or until solid. Remove from the freezer 30 minutes before serving.

TUTTI-FRUTTI MUFFINS

Steps:

• Preheat oven to 375°F.
• Grease 12 muffin tins or line with paper liners.
• In a large bowl, whisk together oat bran, white flour, whole-wheat flour, salt, baking soda, ground cinnamon, Splenda and sugar.
• In a medium bowl, stir together bananas, pineapple, strawberries, eggs, vanilla, applesauce and oil.
• Stir fruit mixture into flour mixture.
• Streusel: In a small bowl, stir together flour, brown sugar and cinnamon. Cut butter into flour mixture. Stir in pecans.
• Put a mounded tablespoon of batter into each muffin tin.
• Put 1 teaspoon of raspberry preserves over the center of the batter in each muffin tin.
• Use remaining batter to nearly fill muffin tins.
• Sprinkle streusel over the top of batter.
• Bake for 30-40 minutes until toothpick tests clean.
• Let sit for 5 minutes and turn out of tins.
• Optional Glaze: Stir together powdered sugar, blood orange juice and zest. Once muffins are room temperature, drizzle glaze over them.
• *Good with whipped cream too!

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.

TUTTI FRUTTI SMOOTHIE

Steps:

• In a blender, combine strawberries, blueberries, banana, and pineapple until smooth. Add tofu and ice cubes and liquefy. Serve immediately.

TUTTI-FRUTTI ROUNDS

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.

TUTTI-FRUTTI

Steps:

• Exact quantities cannot be given for the tutti-frutti. Preferably, start at the beginning of the fresh fruit season - if you start later, the variety of fruits will be more limited. Pour 1 bottle of brandy into a large crock or big preserving jar. Add hulled, washed and drained strawberries and their weight in sugar. Cover the crock and let it stand in a cool place. As other fruits come into season, add them in any desired quantity with their weight in sugar. Add more brandy if the fruits are not completely covered. You may add other berries, cherries, seeded grapes, peeled and pitted peaches, peeled and cored pears, pitted and halved plums or apricots. When the crock is full, cover securely. Leave 3 months before using.

TUTTI-FRUTTI COOKIES

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.