Free Recipe: Fruit and Nut Easter Eggs

2 1/2 cups sugar
1 cup light corn syrup
3/4 cup hot water
1/2 pound marshmallow cream
1/2 cup shortening -- melted
1/4 cup confectioner's sugar
2 cups candied fruit (pineapple and cherries)
nuts
dipping chocolate

In a saucepan, cook sugar, syrup and water to 265 degrees on a candy thermometer. Add marshmallow creme and beat until almost firm. Add melted shortening, confectioner's sugar, candied fruit and nuts. Mix well. Shape eggs by hand and dip in dipping chocolate.

Makes 10 eggs which will keep for 6-8 months. NOTE: try piping a name on the egg after the chocolate is firm.

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Dec 1, Smoked Fish and Fruit Pintxos

Pintxos de Ahumado con fruta

Smoked fish and fresh fruit make a perfect match when combined in this recipe and served as an appetizer. Smoked salmon is now ubiquitous in Spain, particularly in the cities. Less evidence is traditional bacalao (salt cod), for which smoked mackerel is a substitute here.

7 oz smoked salmon7 oz smoked trout7 oz smoked mackerel6 cherry tomatoes, halved12 mixed green and red grapes, halved and deseeded2 kiwi fruit, peeled and cut into 3/4-inch pieces9 oz assorted berries (strawberries, raspberries, etc)6 green olives, pitted and halvedFreshly ground black pepper1 lemon, quartered12 skewers

Cut the fish into 1-inch pieces. Alternate pieces of the three fish, folding where necessary, with the cherry tomatoes, fruit and olives. Season lightly with pepper and squeeze over the juice from the lemon wedges.

Txomin Etxaniz - Txacoli (Chacolí) 2004: The Basque Country's fresh, white wine, called txakoli on home ground and chacolí elsewhere in Spain , is produced in the Region's three provinces. The DO, which encompasses the growing area in the province of Guipuzcoa (Gipuzkoa), is called Getariako Txakolina in Basque.

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Fruit Crisp Recipes: Nana's Apple Crisp | Submitted By: KERI_B

6 tart apples - peeled, cored, and sliced1/2 cup butter, melted1 cup all-purpose flour1 cup white sugar1 cup quick-cooking oats2 tablespoons ground cinnamon, divided1/4 cup butter, cut into piecesPreheat oven to 350 degrees F (175 degrees C). Place apples in a 9x13 inch baking dish. In a bowl, mix melted butter, flour, sugar, oats, and 1 tablespoon cinnamon to form a crumbly mixture. Sprinkle over apples. Dot with remaining 1/4 cup butter, and sprinkle with remaining 1 tablespoon cinnamon. Bake 50 minutes in the preheated oven, until lightly browned and apples are tender. Amount Per Serving  Calories: 403 | Total Fat: 18.3g | Cholesterol: 46mg

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Fruit Crumble Recipes: Rhubarb Strawberry Crunch | Submitted By: Michelle Davis

1 cup white sugar3 tablespoons all-purpose flour3 cups sliced fresh strawberries3 cups diced rhubarb1 1/2 cups all-purpose flour1 cup packed brown sugar1 cup butter1 cup rolled oatsPreheat oven to 375 degrees F (190 degrees C). In a large bowl, mix white sugar, 3 tablespoons flour, strawberries, and rhubarb. Place the mixture in a 9x13 inch baking dish. Mix 1 1/2 cups flour, brown sugar, butter, and oats until crumbly. You may want to use a pastry blender for this. Crumble on top of the rhubarb and strawberry mixture. Bake 45 minutes in the preheated oven, or until crisp and lightly browned. Amount Per Serving  Calories: 253 | Total Fat: 10.8g | Cholesterol: 27mg

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This recipe in itself deserves 4 stars, however, when tweaked a bit, the results are 10 stars! I used 4 cups of strawberries (roughly a pound and a half) and 4 cups of rhubarb (5 long stalks), 5 Tbsp flour and 3/4 cup of sugar. I probably could have used even less sugar. Bottom line is, if your strawberries are fresh and ripe, you really don't need that much sugar. I will likely try 1/2 cup next time. Then I poured the fruit mixture into a 10 x 15 1/2 bar pan. I did not adjust the topping-- I made as the recipe called for and there was more than enough to cover the top. I baked for the same amount of time and at the same temp and it came out perfect! (just be sure to put aluminum foil down in your oven because the juices run over the side of the bar pan!) This recipe will easily serve 12 and is absolutely the perfect combination of sweetness, tartness and crunchiness. Great summer recipe! Was this review helpful? [ YES ]
183 users found this review helpful This recipe in itself deserves 4 stars, however, when tweaked a bit, the results are 10 stars!...

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Ginger Fruit Crisp

Ginger Fruit Crisp

on October 01, 2010
Recipe #438528

This trio of fresh fruits will have you coming back for more! From Pillsbury, this will be sure to warm you on cold fall and winter eves! Packed with lots of spice, nuts and oats, this will become a family favorite!

Serving Size: 1 (112 g)

Servings Per Recipe: 9

Amount Per Serving% Daily ValueCalories 224.9 Calories from Fat 9140%Total Fat 10.2 g15%Saturated Fat 4.6 g23%Monounsaturated Fat 3.6 g18%Polyunsaturated Fat 1.1 g5%Trans Fat 0.0 g0%Cholesterol 18.0 mg6%Sodium 119.8 mg4%Potassium 259.0 mg7%Magnesium 40.2 mg1%Total Carbohydrate 32.4 g10%Dietary Fiber 2.6 g10%Sugars 22.3 g89%Protein 3.2 g6%

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Mixed Fruit Tile Design Decorative High Gloss Ceramic Drawer Knob

Handcrafted in the USA to the highest standards using a specialized heat fused, high definition image transfer, that is tripled sealed with a UV resistant glass like gloss finish to ensure durability, easy cleaning, and to obtain an enamel hard like finish. Unlike some of our competitors cheaper plastic and wooden drawer knobs, our drawer knobs are made from high grade ceramic, the artwork is guaranteed not fade, and hardware is included. Great for use on dressers, cabinets, closets, desk drawers, tables and More..... Simple to install, and great to quickly change for seasons, holidays, partys, etc. Each one of our knobs are handcrafted using licensed materials with great individual care and attention to detail . We also offer matching Outlet Covers, Double Size Switchplates, Triple Size Switchplates, Rocker GFI Covers, Combo Switchplates, Phone and Cable Covers. We are certain that you will be completely delighted and satisfied with our products, and offer a no questions asked money back guarantee if you are not completely satisfied. All purchased Items will arrive via USPS and a the tracking # will be sent to you.

Price: $3.99

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Fruit Crumble Recipes: Rhubarb Strawberry Crunch | Submitted By: Michelle Davis

1 cup white sugar3 tablespoons all-purpose flour3 cups sliced fresh strawberries3 cups diced rhubarb1 1/2 cups all-purpose flour1 cup packed brown sugar1 cup butter1 cup rolled oatsPreheat oven to 375 degrees F (190 degrees C). In a large bowl, mix white sugar, 3 tablespoons flour, strawberries, and rhubarb. Place the mixture in a 9x13 inch baking dish. Mix 1 1/2 cups flour, brown sugar, butter, and oats until crumbly. You may want to use a pastry blender for this. Crumble on top of the rhubarb and strawberry mixture. Bake 45 minutes in the preheated oven, or until crisp and lightly browned. Amount Per Serving  Calories: 253 | Total Fat: 10.8g | Cholesterol: 27mg

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This recipe in itself deserves 4 stars, however, when tweaked a bit, the results are 10 stars! I used 4 cups of strawberries (roughly a pound and a half) and 4 cups of rhubarb (5 long stalks), 5 Tbsp flour and 3/4 cup of sugar. I probably could have used even less sugar. Bottom line is, if your strawberries are fresh and ripe, you really don't need that much sugar. I will likely try 1/2 cup next time. Then I poured the fruit mixture into a 10 x 15 1/2 bar pan. I did not adjust the topping-- I made as the recipe called for and there was more than enough to cover the top. I baked for the same amount of time and at the same temp and it came out perfect! (just be sure to put aluminum foil down in your oven because the juices run over the side of the bar pan!) This recipe will easily serve 12 and is absolutely the perfect combination of sweetness, tartness and crunchiness. Great summer recipe! Was this review helpful? [ YES ]
183 users found this review helpful This recipe in itself deserves 4 stars, however, when tweaked a bit, the results are 10 stars!...

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Sugar-Free Recipes: Mango and Mixed Fruit Cake | Submitted By: Jason Osborne

1 (15.25 ounce) can mango slices, with juice1 2/3 cups candied mixed fruit peel2 tablespoons rum1 teaspoon ground cinnamon1 teaspoon ground nutmeg1 egg, beaten1 teaspoon vanilla extract1 cup all-purpose flour1 teaspoon baking powderIn a medium saucepan, combine mango slices and juice, mixed fruit and rum. Add cinnamon and nutmeg. Stir gently on medium-low heat for 10 to 15 minutes. Remove from heat and let stand until completely cool. Preheat oven to 300 degrees F (150 degrees C). Grease and flour an 8x4 inch loaf pan. Mix together the flour and baking powder; set aside. In a large bowl, combine fruit mixture with egg and vanilla. Stir in flour mixture. Pour into prepared pan. Bake in the preheated oven for 55 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Amount Per Serving  Calories: 173 | Total Fat: 0.8g | Cholesterol: 18mg

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