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Fruit Bread Slice Recipe

January 9th, 2010 by alice  Tags: , ,

INGREDIENTS

  1. 1loafday-old white bread
  2. 2cupsmixed fruit(packet)
  3. 1cupbrown sugar
  4. 250gsuet
  5. 1/2teaspoonspices, mixed
  6. 2largeeggs
  7. 1cup unsaltedmixed nuts (optional)
  8. 2tablespoonsraw sugar

DIRECTIONS

  1. soak the bread in cold water for 10 minutes and then squeeze out as much water as you can.
  2. mix all other ingredients into it.
  3. press down into large square baking tray lined with cooking paper sprinkle raw sugar over the top then cook in the oven on 180 for up to a hour and a half or until it feels hard when you press on the top.
  4. the nuts can be left out for a more moist bread.

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Fruit and Cheese Spread 2007 Recipe

December 18th, 2009 by alice  Tags: , , ,

INGREDIENTS

  1. 1English muffin
  2. 1/2cupcream cheese
  3. 1teaspoonliquid honey
  4. 1/4cupdried figs, about three
  5. 2tablespoonssunflower seeds

DIRECTIONS

  1. First toast the English Muffin in the toaster.
  2. Chop the three figs ( or apricots) into small pieces,and take the shells off the sunflowers seeds.
  3. I buy mine without shells just for some recipes like this and salads, that way I dont have to put them in my mouth to bite them open.
  4. Cream by mashing and stirring the cheese, figs, and honeyin a bowl, until smooth.
  5. I use the cream cheese in the little containers mom says they are called soft tub cream cheeses.
  6. Stir in lastly the shelled sunflower seeds.
  7. Spread on your toasted muffin.
  8. Place into your tupperware container for lunch packing.
  9. This might be a little more that enough to use on one muffin , depends if you like a little or a lot of cheese.

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Lemon Fruit Dip Recipe

November 14th, 2009 by alice  Tags: , ,

INGREDIENTS

  1. 2cupssour cream
  2. 1 (1 ounce)packagevanilla instant pudding mix
  3. 1/4cupmilk
  4. 4teaspoonslemon juice
  5. 1teaspoon gratedlemon peel
  6. fresh fruit

DIRECTIONS

  1. In a bowl, whisk the sour cream, pudding mix, milk, lemon juice and peel until blended.Serve with fruit.

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Low Fat Oatmeal Fruit Bars Recipe

September 12th, 2009 by alice  Tags: , , , ,

INGREDIENTS

  1. 1/2cupSplenda sugar substitute
  2. 3/4cupbrown sugar
  3. 2egg whites
  4. 2tablespoonsoil
  5. 2tablespoonsskim milk
  6. 8ounceslow-fat vanilla yogurt
  7. 2teaspoonsvanilla
  8. 1 1/2cupsall-purpose flour
  9. 1teaspoonbaking soda
  10. 1/2teaspoonsalt
  11. 1teaspooncinnamon
  12. 3cupsoats
  13. 1cupdried fruit

DIRECTIONS

  1. Preheat oven to 350.
  2. In medium bowl, mix together flour, soda, salt, cinnamon.
  3. In mixing bowl, mix together Splenda, brown sugar, oil, milk, egg whites, vanilla, and yogurt.Blend well.
  4. Add in flour mixture; stir well.
  5. Stir in dried fruit and oats.
  6. Spread into sprayed 13×9 pan.
  7. Bake at 350 for 28-32 minutes.

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Orange Dried-Fruit Fruitcake Recipe

August 28th, 2009 by alice  Tags: , , ,

INGREDIENTS

  1. 1 1/2cupsall-purpose flour
  2. 1/2teaspoonbaking powder
  3. 1/4teaspoonbaking soda
  4. 1/4cupbutter
  5. 3/4cup packedbrown sugar
  6. 2eggs
  7. 1teaspoon finely shreddedorange peel
  8. 1/2cuporange juiceor apple juice
  9. 2tablespoonslight corn syrup
  10. 1teaspoonvanilla
  11. 3/4cup snippeddried apricots
  12. 1/2cupdried tart cherriesor raisins
  13. 1/2cuppitted dates, chopped
  14. 1/2cup choppedpecansor walnuts
  15. 1/4cupbrandyor orange juice(1/4 to 1/3 cup)
  16. pearlsugar (optional)
  17. orange peel, curls (optional)

DIRECTIONS

  1. Grease and lightly flour an 8-inch fluted tube mold or, grease an 8×4x2-inch loaf pan; line pan with parchment paper, grease paper and set aside.
  2. Combine flour, baking powder, and baking soda; set aside.
  3. In a bowl beat butter with an electric mixer on medium speed for 30 seconds.
  4. Add the brown sugar; beat until mixture is combined.
  5. Add eggs, 1 at a time, beating on medium speed until combined (batter may appear curdled).
  6. Combine orange peel, juice, corn syrup, and vanilla.
  7. Add flour mixture and juice mixture alternately to butter mixture, beating on low speed after each addition just until combined.
  8. Combine fruits and nuts and fold into batter, spread into prepared pan.
  9. Bake in a 300 degree F oven about 1 hour in tube pan, about 1-1/2 hours in loaf pan, or until a wooden toothpick comes out clean.
  10. If necessary, cover cake with foil the last 15 to 30 minutes to prevent overbrowning.
  11. Cool cake in tube pan on wire rack 10 minutes.
  12. Remove from pan and cool thoroughly on rack. Or, thoroughly cool the cake in loaf pan on wire rack; remove from pan.
  13. Wrap cake in brandy- or juice- moistened 100-percent cotton cheesecloth.
  14. Wrap in foil.
  15. Store in refrigerator 2 to 8 weeks; remoisten cheesecloth about once a week or as needed.
  16. If desired, sprinkle with pearl sugar and garnish with orange-peel curls before slicing.

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