Here is another party punch recipe for the crockpot...great for any occasion and will warm your soul :)
Ingredients:
2 bottles (750 ml ea) Roja (Spanish red wine) or any red wine you like
1 cup brandy
1 bag of frozen cherries
1 bag of frozen peaches
1 orange, sliced
2 cinnamon sticks
1 cup simple syrup (recipe below)
orange peal
Directions:
Combine all ingredients in crockpot. Put setting on high for 1 hour, reduce to warm to hold temperature. When serving ladle into glasses and garnish with orange peal.
*recipe for simple syrup
1 cup sugar
1 cup water
1 orange zested
Combine all 3 ingredients in saucepan, bring to boil and reduce to simmer for 5 minutes, or until
sugar is dissolved.
MRT2
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Showing posts with label Fruit. Show all posts
Showing posts with label Fruit. Show all posts
Fruit and Cheese Bites
I found this recipe in a popular magazine this year and thought it sounded like a great addition to a holiday party. It is so simple, yet very impressive (and tasty too).
Ingredients:
1/2 cup shredded cheddar cheese at room temperature
4 ounces light cream cheese, softened
4 drops of hot pepper sauce (optional)
1/2 cup dried apple, chopped
1/3 cup dried apricot, chopped
1/4 cup dried pineapple, chopped
1/4 cup finely chopped nuts (walnuts, pecans)
Directions:
1.Beat together, the cheddar cheese, cream cheese, and hot sauce (if using), in a small bowl until blended, about 1 minute.
2. Stir in all the fruit with a wooden spoon. Using a tablespoon, form mixture into balls, then roll between palms. Finally, roll balls in the chopped nuts to coat.
***makes 18
Ingredients:
1/2 cup shredded cheddar cheese at room temperature
4 ounces light cream cheese, softened
4 drops of hot pepper sauce (optional)
1/2 cup dried apple, chopped
1/3 cup dried apricot, chopped
1/4 cup dried pineapple, chopped
1/4 cup finely chopped nuts (walnuts, pecans)
Directions:
1.Beat together, the cheddar cheese, cream cheese, and hot sauce (if using), in a small bowl until blended, about 1 minute.
2. Stir in all the fruit with a wooden spoon. Using a tablespoon, form mixture into balls, then roll between palms. Finally, roll balls in the chopped nuts to coat.
***makes 18
Fruitcake Drops
Like with most types/sizes of fruitcake, either you really like fruitcake, or you just plain don't. But if you like fruitcake, you'll LOVE these little morsels...full of flavor.
Ingredients:
1 cup butter-softened
3/4 cup firmly packed brown sugar
1 egg
1 & 3/4 cup all purpose flour
1/2 tsp baking soda
1/2 tsp salt
8 ounce package (1 & 1/2 cup) chopped dates
1 cup chopped green candied pineapple
1 cup chopped red candied cherries
1 & 1/2 cup chopped pecans
Directions:
1. Preheat oven to 350 degrees.
2. In large bowl, beat butter and brown sugar until light and fluffy; add egg and blend well.
3. Add flour, baking soda and salt...mix well.
4. Stir in dates, candied fruit and pecans.
5. Drop by teaspoonfuls onto ungreased cookie sheets.
6. Bake for 10 - 12 minutes....cool 1 minute, then remove from cookie sheets to cool comlpetely.
**makes approximatley 6-7 dozen
Ingredients:
1 cup butter-softened
3/4 cup firmly packed brown sugar
1 egg
1 & 3/4 cup all purpose flour
1/2 tsp baking soda
1/2 tsp salt
8 ounce package (1 & 1/2 cup) chopped dates
1 cup chopped green candied pineapple
1 cup chopped red candied cherries
1 & 1/2 cup chopped pecans
Directions:
1. Preheat oven to 350 degrees.
2. In large bowl, beat butter and brown sugar until light and fluffy; add egg and blend well.
3. Add flour, baking soda and salt...mix well.
4. Stir in dates, candied fruit and pecans.
5. Drop by teaspoonfuls onto ungreased cookie sheets.
6. Bake for 10 - 12 minutes....cool 1 minute, then remove from cookie sheets to cool comlpetely.
**makes approximatley 6-7 dozen
Fruited Spice Cake
This is very easy, but very tasty cake that everyone will be trying guess all the ingredients.
Ingredients:
3 cups all purpose flour
1 tsp baking soda
1 tsp cinnamon
2 cups sugar
1 tsp salt
1 cup oil
1(8 ounce) can crushed pineapple with juice, or 1 (13 & 1/2 ounce) can crushed pineapple drained
1 & 1/2 tsp vanilla
3 eggs
2 cups bananas, diced
1 cup pecans, chopped
Icing recipe follows
Directions:
1. Preheat oven to 350 degrees...grease a tube pan, or a 9 x 13 pan.
2. Mix all dry ingredients together.
3. Add all remaining ingredients....Mix together by hand...DO NOT BEAT.
4. Pour into prepared pan and bake for 1 hour and 20 minutes.
Icing:
Ingredients:
8 ounce block cream cheese, softened
8 ounce container Cool Whip
1 & 1/2 cups powdered sugar
Directions:
1. Mix cream cheese and powdered sugar together, then fold in Cool Whip.
2. Spread on cake....makes enough frosting for 1 tube pan cake , or 2 layer cakes.
Ingredients:
3 cups all purpose flour
1 tsp baking soda
1 tsp cinnamon
2 cups sugar
1 tsp salt
1 cup oil
1(8 ounce) can crushed pineapple with juice, or 1 (13 & 1/2 ounce) can crushed pineapple drained
1 & 1/2 tsp vanilla
3 eggs
2 cups bananas, diced
1 cup pecans, chopped
Icing recipe follows
Directions:
1. Preheat oven to 350 degrees...grease a tube pan, or a 9 x 13 pan.
2. Mix all dry ingredients together.
3. Add all remaining ingredients....Mix together by hand...DO NOT BEAT.
4. Pour into prepared pan and bake for 1 hour and 20 minutes.
Icing:
Ingredients:
8 ounce block cream cheese, softened
8 ounce container Cool Whip
1 & 1/2 cups powdered sugar
Directions:
1. Mix cream cheese and powdered sugar together, then fold in Cool Whip.
2. Spread on cake....makes enough frosting for 1 tube pan cake , or 2 layer cakes.
Fruit Soup
The first time I ever had a fruit soup was on a cruise. It sounded interesting, so I ordered it, and boy, was I hooked. Hope you enjoy this one. If you have a good imagination, you can come up with some of your own. This can be used as a started course or a dessert.
Ingredients:
1 lrg ripe cantelope-peeled, seeded, and cut into checks
2 cans (6 oz each) pineapple juice
1 lime, juiced
2 kiwi-peeled, chopped or sliced
Directions:
1. Combine cantelope, pineapple juice, and lime juice in food processor or blender, and process until smooth.
2. Chill if desired.
3. Pour into shallow soup bowls or cups and top with kiwi fruit.
Ingredients:
1 lrg ripe cantelope-peeled, seeded, and cut into checks
2 cans (6 oz each) pineapple juice
1 lime, juiced
2 kiwi-peeled, chopped or sliced
Directions:
1. Combine cantelope, pineapple juice, and lime juice in food processor or blender, and process until smooth.
2. Chill if desired.
3. Pour into shallow soup bowls or cups and top with kiwi fruit.
White Sangria
This is very light, refreshing, switch on sangria, using white wine. Try it, you'll really like it.
Ingredients:
3 bottles (750 ml) dry, white wine
1/2 cup triple sec or other orange liquer
1 & 1/2 cup orange juice (with NO pulp)
1/4 cup fresh lemon juice
6 tbl sugar (or to taste)
4 ripe peaches, cut into thin wedges
2 pint (12 ounces each) stawberries-sliced
1 each-lemon, lime, orange-cut in thin, halfmoon slices
1 golden delicious apple- cut in thin wedges
2 trays ice cubes
Directions:
1. Stir in first 5 ingredients in a large bowl, until sugar dissolves, then refrigerate to chill.
2. One hour before serving-pour mixture into pitcher (s), add fruit & refrigerate.
3. Just before serving, add ice to pitchers.
**This recipe makes 22 cups
Ingredients:
3 bottles (750 ml) dry, white wine
1/2 cup triple sec or other orange liquer
1 & 1/2 cup orange juice (with NO pulp)
1/4 cup fresh lemon juice
6 tbl sugar (or to taste)
4 ripe peaches, cut into thin wedges
2 pint (12 ounces each) stawberries-sliced
1 each-lemon, lime, orange-cut in thin, halfmoon slices
1 golden delicious apple- cut in thin wedges
2 trays ice cubes
Directions:
1. Stir in first 5 ingredients in a large bowl, until sugar dissolves, then refrigerate to chill.
2. One hour before serving-pour mixture into pitcher (s), add fruit & refrigerate.
3. Just before serving, add ice to pitchers.
**This recipe makes 22 cups
Fruity Cake with Butter Sauce
This cake has so many things going on, people will keep eating it just to figure out everything that is in it.
Ingredients:
Cake-
3 cup flour
3 cup sugar
3 eggs
1 & 1/2 cup oil
1 tsp oil
1 tsp cinnamon
1 tsp baking soda
1 & 1/2 tsp vanilla
pinch of salt
4 ripe bananas-mashed
1 small can crushed pineapple
1 cup chopped pecans ( can substitiute walnuts)
Sauce-
3/4 cup sugar
1/3 cup butter
3 tbl water
2 tsp vanilla
powdered sugar
Directions:
1. Preheat oven to 325 degrees, grease and flour a bundt or tube pan.
2. Combine all cake ingredients, mixing until well blended...pour into prepared pan.
3. Bake approximately 1 & 1/2 hours.
4. When cake is finished, while slightly cooling, make butter sauce.
5. Combine all sauce ingredients (except powdered sugar) in a saucepan over low until butter melts...but DO NOT boil.
6. Poke hole in top of cake with fork.
7. Pour sauce over cake and when absorbed by cake, remove cake from pan.
8. After placing on a serving plate, dust top of cake with powdered sugar.
Ingredients:
Cake-
3 cup flour
3 cup sugar
3 eggs
1 & 1/2 cup oil
1 tsp oil
1 tsp cinnamon
1 tsp baking soda
1 & 1/2 tsp vanilla
pinch of salt
4 ripe bananas-mashed
1 small can crushed pineapple
1 cup chopped pecans ( can substitiute walnuts)
Sauce-
3/4 cup sugar
1/3 cup butter
3 tbl water
2 tsp vanilla
powdered sugar
Directions:
1. Preheat oven to 325 degrees, grease and flour a bundt or tube pan.
2. Combine all cake ingredients, mixing until well blended...pour into prepared pan.
3. Bake approximately 1 & 1/2 hours.
4. When cake is finished, while slightly cooling, make butter sauce.
5. Combine all sauce ingredients (except powdered sugar) in a saucepan over low until butter melts...but DO NOT boil.
6. Poke hole in top of cake with fork.
7. Pour sauce over cake and when absorbed by cake, remove cake from pan.
8. After placing on a serving plate, dust top of cake with powdered sugar.
Mini Brandied Fruitcakes
The 'thing' with fruitcakes....either you really love them, or you hate them. I think fruitcakes are so full bodied and tasty. I really like them with a little brandy added. These little individual ones are more like candy and great for the holidays.
Ingredients:
3 cups coursley chopped pecans (about 10 ounces)
3/4 coursely chopped candied pineapple (4 ounces)
3/4 cup halved candied cherries (6 ounces)
1 & 1/2 cup quartered pitted date (8 ounces)
3/4 cup all purpose flour
3/4 tsp baking powder
3 large eggs
3/4 cup granulated sugar
1 tsp vanilla
3 tbl brandy
Directions:
1. Preheat oven to 300 degrees. Arrange 32 2 inch fluted foil baking cups on an ungreased cookie sheet.
2. Put pecans and fruits in a large bowl, tossing to mix.
3. Sprinkle flour and baking powder over top and mix with hands to coat.
4. In another large bowl beat eggs, sugar, and vanilla until well blended.
5. Add fruit mixture and mix with spatula until evenly blended. There will be just enough batter to cover fruit.
6. Fill each cup with a 1/4 cup mixture, stirring often to incorporate batter. Mixure will mound over tops of cups.
7. Bake 35 minutes or unitl toothpick inserted in centers comes out clean.
8. Cool on rack, spoon about 1/4 teaspoon brandy over each mini fruitcake.
9. Store in room temperature in covered tin up to 1 month....brandy will a little stronger, the longer it sits stored. Store in airtight tin, with waxed paper between layers.
Ingredients:
3 cups coursley chopped pecans (about 10 ounces)
3/4 coursely chopped candied pineapple (4 ounces)
3/4 cup halved candied cherries (6 ounces)
1 & 1/2 cup quartered pitted date (8 ounces)
3/4 cup all purpose flour
3/4 tsp baking powder
3 large eggs
3/4 cup granulated sugar
1 tsp vanilla
3 tbl brandy
Directions:
1. Preheat oven to 300 degrees. Arrange 32 2 inch fluted foil baking cups on an ungreased cookie sheet.
2. Put pecans and fruits in a large bowl, tossing to mix.
3. Sprinkle flour and baking powder over top and mix with hands to coat.
4. In another large bowl beat eggs, sugar, and vanilla until well blended.
5. Add fruit mixture and mix with spatula until evenly blended. There will be just enough batter to cover fruit.
6. Fill each cup with a 1/4 cup mixture, stirring often to incorporate batter. Mixure will mound over tops of cups.
7. Bake 35 minutes or unitl toothpick inserted in centers comes out clean.
8. Cool on rack, spoon about 1/4 teaspoon brandy over each mini fruitcake.
9. Store in room temperature in covered tin up to 1 month....brandy will a little stronger, the longer it sits stored. Store in airtight tin, with waxed paper between layers.
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