How To make Fruit Bars G Part 2 Fillings
APRICOT FILLING:
1 x Recipe BASIC FILLING (above)
3 c APRICOTS, dried; lightly
-packed (Three 6 oz. bags) 1 ts ORANGE PEEL; grated
-(instead of lemon peel)
DATE FILLING:
1 x Recipe BASIC FILLING (above)
1 lb DATES, pitted;
2 ts LEMON PEEL; grated (instead
-of the 1 tsp called for) Using a food processor or a food chopper fitted with a medium blade, grind together the dried fruit and nuts. Turn into a medium-size pan and add the sugar, water, lemon or orange peel, lemon juice and spices (if called for). Place over medium heat and cook, stirring until mixture boils and becomes very thick (5 to 8 minutes). Mine never did really "boil", it was more like dry frying. Let cool completely. Divide the cookie dough into 2 equal portions; refrigerate 1/2 until ready to use. On a floured surface, roll out 1/2 of the dough to a straight-edged 9 x 15-inch rectangle, cut lengthwise into three strips. This wasn't that easy to do, that is, until I figured out that my board was exactly 15-inches wide. I rolled the dough the width of the board and measured 9-inches across using my long ruler. I held the ruler against the sides and used my fingers to press the dough into it. This is the hardest part of making these cookies. Divide cooked fruit filling into 6 equal portions (for the apricots it worked out to 1/2 cup per portion) and evenly distribute one portion down center of each strip, bringing it out to the ends. Using a long spatula, lift sides of each dough strip over filling, overlapping edges slightly on top. ****Original Posters Notes: I found this was hard to do so I cut each strip in half, then draped the dough over the filling--it never did overlap but that's OK. Press together lightly. Cut strips in half crosswise (I did that earlier on); lift and invert onto greased baking sheets (seam side should be down. Brush off excess flour with a pastry brush. Refrigerate for about 15 minutes or until the balance of the cookies are made. Bake in preheated
375-degree oven for 15 to 20 minutes or until browned. Let cool on baking
sheets on a rack for about 10 minutes; then cut each strip crosswise into 4 pieces. Transfer cookies to racks and let cool completely. Store covered. The cookies keep well, becoming softer and more flavorful after they have stood at least 1 day. MAKES 4 DOZEN Food & Wine RT [*] Category 4, Topic 3
Message 234 Fri May 21, 1993 COOKIE-LADY [Cookie] at 10:49 EDT Formatted for MM:dianeE -----
How To make Fruit Bars G Part 2 Fillings's Videos
My Very Best Passion fruit Dessert Recipe
This is my very best Passion fruit dessert recipe.
My Dessert introduction:
I love desserts - very much. If you combine desserts with delicious chocolate and fresh fruit, I think you´ll get some of the best combinations you can have. In this recipe, I show you a super easy and very elegant dessert, you can be proud to serve for anybody. I call this dessert Passion Love.
I have made it many times for family and friends and it´s a success everytime. Yes even children eat this passion dessert.
Cooking tips:
The cool thing about my dessert Passion Love is, that you can put it in the freezer and take it out when you need to serve it. So even if you have a big arrangement with a lot of guests or family, you do not have to be stressed about it. You can make your Passion Love dessert a long time in advance. You can also make the decoration in advance, it just needs to be placed in the fridge. I show in my video, that I make some gold balls decoration - made by marzipan or fondant - but you can easily replace them with chocolate balls or something else you like.
And if you have some nut chocolate left over after making the desserts, you can easily make them into chocolate nut bars.
Look into the video to se the recipe.
I hope you like to try my favorite dessert - I'm sure you´ll like it ????????
Thank you so much for supporting me and watching my video????
Lots of love from Susanne❤️????
#passionlove #bedstdessertwithpassion #homadepassiondessert
This video is made for entertainment purposes.
INSTAGRAM:
Fruity mini muffins filled with dried fruits and nuts | NO flour, eggs, sugar or butter required ????????????
A simple recipe for fragrant and soft mini muffins, which are ideal for morning coffee or aromatic afternoon tea.
Ingredients for 8 mini muffins (65g each)
Dough:
• 200 g ground almond
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 4 tbsp vegetable oil
• 4 tbsp agave syrup
Filling
• 70 g dry apricots /pre-soaked in hot water for 10 min
• 70g dry prunes /pre-soaked in hot water for 10 min
• 100g walnuts
Method:
1. Place onto parchment paper.
2. Divide into 12 pieces, 8 for muffin bases and 4 for crumble tops.
3. // Follow the video or roll out the dough with a rolling pin, spread the filling on 1/2 of the dough, cover with the second part of the dough.//
4. Press with a small jar into a muffin base.
5. Blend all ingredients for the filling.
6. Add the filling to the mini muffin bases.
7. Cover with remaining dough to form a crumble top.
8. Bake at 170°C for 15min.
9. Enjoy ????????????
Mini fruit tart recipe / Custard Tart / Chana's Creations
This video shows you how to make tart shells, and creamy vanilla custard (also called pastry cream) to fill the tart shells. Finally, you can top with fresh fruits of your choice to make them more delicious and glaze them with a simple sugar syrup.
Recipe:
Tart shells-
1 cup (125g) all purpose flour
1/3 cup (75g) cold butter
2 tbs (25g) sugar
1 tsp (4.5g) vanilla extract
1 large egg yolk
Very important: Freeze the tart shells for 20 min before baking. This helps to have non expanded shells if your dough got thawed during mold preparation (Forgot to add in the video)
Custard-
2 cups (500g) whole milk
1/2 cup (100g) sugar
1/4 tsp (2g) salt
1 tsp (4.5g) vanilla extract
4 large egg yolks
2 tbs (15g) corn starch
Summer Fruit Bars!
The perfect way to enjoy all those delicious summer fruits, all summer long! While this recipe uses Peaches and Plums, you can certainly use your favorite stone fruit or pretty much any fruit instead.
Summer Fruit Bars
INGREDIENTS LIST:
Crust & Crumble
¾ cup unsalted butter, melted slightly cooled (185g)
½ cup sugar (100g)
¼ cup light brown sugar (50g)
1 tsp lemon zest
1 tsp vanilla
2 cups AP flour (240g)
¼ tsp baking soda
¼ tsp salt
¼ tsp cinnamon
Filling
¾ cup sugar (150g)
⅛ tsp salt
1 ½ tbsp cornstarch
1 to 2 firm peaches, sliced thinly (you can use only peaches or only plums, your choice)
1 to 2 firm plums, sliced thinly
Combined to about 2 ½ cups or 210g
1 tsp lemon zest
2 tbsp lemon juice
½ cup blackberries - optional
If you make these, please, leave me a comment below!!
Peace and Love,
Tony, The Cajun Bakes
Music 'Seaside Junction by Jimmy Wahlsteen' on Epidemic Sound
3 Delicious Fruit Turnovers: Lemon, Cherry Chocolate, and Strawberry Cream Cheese
In this video, you will see how to make 3 different Fruit turnovers. There's lemon, cherry chocolate, and strawberry cream cheese.
Check out my channel for more Amazing Recipes:
Ingredients:
Puff Pastry Dough
Traditional:
Quick and Easy:
Lemon Filling
1/2 cup (4 oz / 113 g) lemon curd -
4 ounces (113 g) cream cheese, softened
1/4 cup (1 3/4 oz / 50 g) sugar
1 egg yolk
2 tablespoons (1/2 oz / 14 g) all-purpose flour
Lemon Glaze (optional)
1 1/2 cups (6 3/8 oz / 180 g) powdered sugar
2 tablespoons lemon juice
A few drops vanilla extract
Cherry Chocolate Filling
1 pound (454 g) cherries, washed, pitted, and chopped
Grated zest from 1/2 a lemon
1 tablespoon lemon juice
1/3 cup (2 1/3 oz / 66 g) sugar
1 tablespoon cornstarch
1 teaspoon vanilla extract
4 ounces (113 g) dark or semi-sweet chocolate, chopped (2/3 cup chocolate chips)
Strawberry Cream Cheese Filling
Strawberry Filling
1 pound (454 g) strawberries, washed, dried, hulled, and finely chopped
Grated zest from 1/2 a lemon
1 tablespoon lemon juice
1/3 cup (2 1/3 oz / 66 g) sugar
2 tablespoons cornstarch
Cream Cheese Filling
4 ounces (113 g) cream cheese, softened
1/2 cup (4 oz / 113 g) mascarpone cheese (or more cream cheese)
1/3 cup (2 1/3 oz / 66 oz) sugar
1 egg yolk
Grated zest from 1 whole lemon
1 teaspoon vanilla extract
1/2 teaspoon salt
2 tablespoons (1/2 oz / 14 g) all-purpose flour
Goldilocks Crema De Fruta: Vanilla Sponge Cake With Sweet Custard-Fruit Filling | Cooking with Kurt
Our special Christmas episode! Learn how to make Crema De Fruta, a traditional Filipino Fruitcake! Two layers of vanilla sponge cake are filled with sweet custard and fruit cocktail, then topped with more custard, sliced peaches, maraschino cherries, and a thin layer of fruit-flavored gelatin. Perfect to serve at a Christmas gathering or give as a gift to friends and family. Enjoy!
RECIPE:
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Ingredients:
Sweet Custard:
3 large egg yolks [60 g]
1/3 cup granulated sugar [66.7 g]
2 tbsp cornstarch [15 g]
1/2 tsp table salt [2.8 g]
1 1/2 cups whole milk [360 mL]
2 tbsp unsalted butter [28.4 g]
2 tsp vanilla extract [10 mL]
2 tsp dark rum (optional) [10 mL]
1 cup heavy cream [240 mL]
1/3 cup powdered sugar [40 g]
Vanilla Sponge Cake:
Dry Ingredients:
1 1/4 cup cake flour [150 g]
2 tsp baking powder [8 g]
1/3 cup granulated sugar [66.7 g]
1/2 tsp table salt [2.8 g]
Wet Ingredients:
5 egg yolks [100 g]
1/3 cup + 1 tbsp vegetable oil [95 mL]
2/3 cup water [160 mL]
1 tsp vanilla extract [5 mL]
1/4 tsp finely grated lemon zest [0.5 g]
1/4 tsp finely grated orange zest [0.5 g]
Meringue:
5 egg whites [150 g]
1/2 tsp cream of tartar [1.7 g]
1/3 cup + 1 tbsp granulated sugar [79.2 g]
(powdered sugar for dusting)
Fruit Cocktail Filling:
3 cups fruit cocktail (fruits from two 15-oz can of fruit cocktail)
Topping:
20 peach slices (from 15-oz can of peach slices)
16 maraschino cherries
Gelatin Mixture:
1/4 cup ice-cold water [60 mL]
1 tbsp (1/4 oz) clear unflavored gelatin powder [7 g]
1 1/4 cups fruit cocktail syrup (drained from two 15-oz can of fruit cocktail) [300 mL]
2 tbsp granulated sugar [25 g]