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Full Online Book HomeLearning KitchenCandy - Fruit Sugarplums
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Candy - Fruit Sugarplums Post by :msbarbara Category :Learning Kitchen Author :Unknown Date :December 2011 Read :3261

Click below to download : Candy - Fruit Sugarplums (Format : PDF)

Candy - Fruit Sugarplums

1/2 cup finely chopped pitted dates
1/2 cup finely chopped walnuts
1/4 cup finely chopped dried apricots
1/4 cup finely chopped dried figs
1/4 cup finely chopped shelled pistachio nuts
2 tablespoons brandy
1 tablespoon apricot preserves
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/3 cup granulated sugar

Line small baking sheet with waxed paper.

In food processor, combine dates, walnuts, apricots, figs, pistachios, brandy, apricot preserves, cinnamon and cloves. Pulse mixture until it begins to clump together; do not overprocess.

Using a teaspoon, scoop up a rounded spoonful of mixture, press together and roll between your palms into a compact ball.

Place sugar in small bowl; roll round in sugar. Place on prepared baking sheet. Repeat with remaining fruit-and-nut mixture and sugar.

Refrigerate at least 1 hour, until firm. Store in airtight container in
refrigerator for up to 2 weeks.
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Candy - Fudge -  Almond Cherry Fudge Candy - Fudge - Almond Cherry Fudge

Candy - Fudge -  Almond Cherry Fudge
14 oz can sweetened condensed milk 2 (12 oz) cup semi sweet chocolate chips 1/2 cup coarsely chopped almonds 1/2 cup chopped candied cherries 1 tsp almond extract Line a 8x8x2 inch pan with aluminum foil. In a medium saucepan combine the sweetened condensed milk with the chocolate chips. Heat until the chips are melted and the mixture is smooth. Stir in the almonds and cherries; add the almond extract. Spread in the prepared pan. Cover with aluminum foil and chill until firm. Cut into 1 inch squares. Store leftovers covered in refrigerator.

Candy - Fruit Candy Bars (diabetic) Candy - Fruit Candy Bars (diabetic)

Candy - Fruit Candy Bars (diabetic)
Fruit Candy Bars================ (Yield: 24 bars) ------------ 1 env. unflavored gelatin 1/4 cup (60 mL) water 1 cup (250 mL) dried apricots 1 cup (250 mL) raisins 1 cup (250 mL) pecans 1 tblsp (15 mL) flour 2 tblsp (30 mL) orange peel (grated) 1 tsp (5 mL) rum extract Instructions: ------------- Sprinkle gelatin over water; allow to soften for 5 minutes. Heat and stir until gelatin is completely dissolved. Combine apricots, raisins, pecans, flour and orange peel in blender or food processor, working until finely chopped. Add to gelatin mixture. Add rum extract and stir to completely blend. Line 8-in.