Sugar Plums Recipes

Steps:

• In a food processor, combine the raisins, plums, mixed fruit and pecans. Cover and process until chopped. Transfer to a large bowl., Roll into 1-in. balls, then roll in sugar. Place on waxed paper and let stand at room temperature for 4 hours. Store in an airtight container. Roll in additional sugar before serving if desired.

Steps:

• In a large bowl, beat eggs for 1 minute. Gradually add 1 cup sugar; beat 1 minute longer or until thickened. Stir in the almonds, coconut, dates and extracts. Transfer to an ungreased 11x7-in. baking dish., Bake at 350° for 20-25 minutes or until browned and a thermometer reads 160°. Remove from the oven; stir. Let stand for 6-8 minutes or until cool enough to handle. Roll into 1-in. balls; roll in remaining sugar. Cool completely on waxed paper. Store in an airtight container.

Steps:

• Heat oven to 200C/180C fan/gas 6. Mix the sugar and cinnamon in a bowl. Whisk egg white, then roll the plums first in egg white and then the cinnamon sugar until very well coated in a sugary crust.
• Space apart in a buttered baking dish, then bake for 15 mins or until the plums are crusty, cooked through and starting to be juicy. To test, poke in a cocktail stick; if it goes in easily, they are ready.

Steps:

• Put the almonds, plums, apricots, and figs into the bowl of a food processor and pulse 20 to 25 times or until the fruit and nuts are chopped into small pieces, but before the mixture becomes a ball.
• Combine the powdered sugar, anise seeds, fennel seeds, caraway seeds, cardamom, and salt in a medium mixing bowl. Add the nut and fruit mixture and the honey and mix using gloved hands until well combined.
• Scoop the mixture into 1/4-ounce portions and roll into balls. If serving immediately, roll in the coarse sugar and serve. If not serving immediately, put the balls on a cooling rack and leave uncovered until ready to serve. Roll in the coarse sugar prior to serving.
• The Sugarplums may be stored on the cooling rack for up to a week. After a week, store in an airtight container for up to a month.

Steps:

• Mix graham crumbs, coconut, large package of jello (dry mix) and milk together really well.
• Shape into 1 inch balls.
• Roll in remaining package of jello (dry mix).
• Reshape if necessary (You can shape them like strawberries if you want).
• Chill.
• Keep them in the fridge or freezer-they taste better cold.