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 COBBLER PIE
Fresh fruit are sprinkled with sugar and spices and covered with a nutty, crumbly topping - delicious with vanilla sauce or whipped cream!
Provided by stormylee
Categories Pie
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- To make crust: Cut together flour and butter until crumbly, add sugar and water and quickly mix together into a dough. Roll the dough into a ball and wrap in clingfilm; place in the fridge for 30 minutes.
- Preheat oven to 200°C.
- Roll the dough out and line a 24 cm (9") pie dish.
- To make topping: cut together all ingredients until crumbly.
- Filling: Peel fruit if you prefer. Slice or cut into pieces. Sprinkle with lemon juice to prevent them from turning brown.
- Mix together cinnamon, ginger, sugar and dry breadcrumbs. Sprinkle some of the mixture on the dough.
- Layer fruit and spice mixture in the pie dish.
- Sprinkle topping evenly over filling.
- Bake in the preheated oven for 30 minutes or until the fruit is tender and the topping has turned golden.
- Serve warm with whipped cream or vanilla sauce.
Nutrition Facts : Calories 408.9, Fat 23.5, SaturatedFat 13.1, Cholesterol 53.4, Sodium 163.3, Carbohydrate 47.6, Fiber 3.7, Sugar 20.5, Protein 4.7
TUTTI FRUTTI CHRISTMAS PIES
If you're not a fan of traditional mince pies or just fancy something different, try these with dates, apricots, cranberries and apple
Provided by Valerie Barrett
Categories Dessert
Time 1h
Yield Makes 18-24
Number Of Ingredients 14
Steps:
- To make the filling put all the ingredients into a bowl and mix well together. Cover and leave in the fridge overnight.
- To make the pastry put the flour, icing sugar and butter into a food processor and using the pulse button, process until the mixture resembles fine breadcrumbs. Add 8-9 tsp's cold water and process until the mixture forms a dough.
- Heat the oven to 190C/170C fan/gas 5. Roll out the pastry to 0.5cm thickness and cut out rounds big enough to fully line your tart tin. Fill each tart with a heaped teaspoonful of the fruit mixture. Roll out the marzipan and using a 4cm round cutter, stamp out 18 rounds. Place one on each of the tarts. Bake in the oven for about 12-15 mins until crisp and golden brown. Sprinkle with icing or caster sugar before serving warm.
Nutrition Facts : Calories 198 calories, Fat 9.2 grams fat, SaturatedFat 4.5 grams saturated fat, Carbohydrate 26.3 grams carbohydrates, Sugar 16.4 grams sugar, Fiber 1.5 grams fiber, Protein 2.1 grams protein, Sodium 0.1 milligram of sodium
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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