No Bake Spiced Fruitcake Balls Recipes

Steps:

• Combine marshmallows, cracker crumbs, cherries, sweetened condensed milk and pecans; mix well.
• Shape dough evenly into 5 dozen balls, each about 1 inch in diameter. Roll balls in coconut until evenly coated.
• Refrigerate 3 hours or until firm. Store in airtight container in refrigerator.

Steps:

• Place the almonds, walnuts and pepitas in a food processor and process until only small pieces remain. Add in the maca powder, chia seeds and 1/2 teaspoon sea salt and grind to a coarse consistency.
• Add in the dates and continue to pulse 10 to 15 times until broken down. Add in the almond butter and pulse until a dough forms. (You should be able to pinch the dough between your fingers. If it's too crumbly, add it in a bit more almond butter.)
• Place the dough in the fridge to firm up, 10 minutes. Pinch off about 1 tablespoon dough and roll into a ball. Repeat with the remaining dough. Place in the fridge to firm up for another 5 to 10 minutes.

Steps:

• Place the oats, chocolate chips, coconut flakes, flaxseed, peanut butter, honey, chia seeds and vanilla in a food processor and pulse until thoroughly combined.
• Scoop the dough with a small ice cream scoop then use your hands to roll the mixture into 1-inch balls. Roll each ball in the sprinkles. Serve or refrigerate in an airtight container.

Steps:

• Preheat oven to 300°. Line a 9x5-in. loaf pan with parchment, letting ends extend up sides of pan; grease and set aside., In a large bowl, mix the flour, baking powder and salt. Add the walnuts, dates, cherries and mangoes; toss to coat. In a small bowl, whisk the eggs, brown sugar and 1/2 cup rum until blended; stir into fruit mixture. Transfer to prepared pan., Bake until a toothpick inserted in the center comes out clean, 1-1/4 to 1-1/2 hours. Cool in pan on a wire rack 20 minutes. Slowly pour remaining rum over cake. Cool completely. Wrap tightly and store in a cool, dry place overnight. Cut with a serrated knife.

Steps:

• HEAT oven to 350 degrees F. Spray bottom and sides of 12-cup fluted tube pan or 10-inch tube pan with flour no-stick cooking spray.
• COMBINE water, oil and eggs in large bowl. Beat well. Add quick bread mix, pecans, raisins, cherries and pineapple. Stir with spoon until combined. Pour into prepared pan.
• BAKE 1 hour 25 minutes to 1 hour 35 minutes or until golden brown and toothpick inserted in center comes out clean. Cool 30 minutes. Remove from pan. Cool 1 hour longer or until completely cooled.
• WRAP tightly in plastic wrap or foil. Refrigerate at least 8 hours. Store in refrigerator for up to 2 weeks or in freezer for up to 3 months.
• Just before serving: HEAT jelly or syrup in microwave 10 seconds or until melted and smooth. Brush over fruitcake. Garnish with additional cherries and pecans, if desired.

Steps:

• Combine dried fruits, candied ginger and both zests. Add rum and macerate overnight, or microwave for 5 minutes to re-hydrate fruit.
• Place fruit and liquid in a non-reactive pot with the sugar, butter, apple juice and spices. Bring mixture to a boil stirring often, then reduce heat and simmer for 5 to 10 minutes. Remove from heat and cool for at least 15 minutes. (Batter can be completed up to this point, then covered and refrigerated for up to 2 days. Bring to room temperature before completing cake.)
• Heat oven to 325 degrees.
• Combine dry ingredients and sift into fruit mixture. Quickly bring batter together with a large wooden spoon, then stir in eggs one at a time until completely integrated, then fold in nuts. Spoon into a 10-inch non-stick loaf pan and bake for 1 hour. Check for doneness by inserting toothpick into the middle of the cake. If it comes out clean, it's done. If not, bake another 10 minutes, and check again.
• Remove cake from oven and place on cooling rack or trivet. Baste or spritz top with brandy and allow to cool completely before turning out from pan.
• When cake is completely cooled, seal in a tight sealing, food safe container. Every 2 to 3 days, feel the cake and if dry, spritz with brandy. The cake's flavor will enhance considerably over the next two weeks. If you decide to give the cake as a gift, be sure to tell the recipient that they are very lucky indeed.

Steps:

• Put the dates, brown sugar and butter in a microwave-safe medium bowl and cover. Microwave on high in 1-minute increments, stirring in between, until the butter has melted.
• Transfer the mixture to a food processor and pulse until smooth. Add the walnuts, orange zest, vanilla, salt and graham crackers and pulse until the mixture comes together into a stiff and slightly tacky ball. Scoop heaping teaspoonfuls of dough and roll them into balls. Refrigerate the balls until firm, about 1 hour.
• Roll the chilled balls in sanding sugar. The sticky toffee balls can be refrigerated for up to 3 days.

Steps:

• Line a 9x5-in. loaf pan with waxed paper; coat the paper with cooking spray; set aside. In a saucepan, combine milk and orange juice concentrate. Add marshmallows; cook and stir until marshmallows are melted and mixture is smooth. Remove from the heat. Stir in remaining ingredients; mix well. Pat into prepared pan. Cover and refrigerate for at least 8 hours.

Steps:

• In a large bowl, combine pecans, cracker crumbs, raisins, cherries and pineapple. In a large saucepan, combine marshmallows, milk and butter. Cook over low heat, stirring constantly, until melted. , Pour over pecan mixture and mix well. Shape into 1-in. balls and roll in the coconut.

Steps:

• In a large bowl mix the candied cherries, chopped pecans, sweetened condensed milk, coconut milk, flaked coconut, raisins, vanilla, and crushed vanilla wafers. Batter will be very stiff. Place into pan and store in the refrigerator.